371 Tasting Notes
Thank you, Laurent and Sophie, for a sample!!
I sure am glad I asked for a sample of this tea and saved it for last. This is a unique genmaicha blend. The combination of the ingredients creates a taste similar to Cracker Jacks, caramel popcorn. When the tea cools a bit the vanilla pokes out and the texture of the liquor becomes a bit creamy.
Preparation
Thank you, Laurent and Sophie, for a sample!
The aroma for this one is nice as well, a gentle strawberry. But the strawberry doesn’t stand out so much in taste. While the liquor was hot it seemed that the only ingredient was rooibos. I had to let the tea cool down in order for the flavor to take over. I’m a fan of rooibos, but the strawberry could have been stronger.
Preparation
Thank you, Laurent and Sophie, for a sample!
A nice apricot and apple aroma, very pleasant to smell. The liquor is full-bodied, brisk, and malty. The base tea takes over and, unfortunately, the fruitiness isn’t so strong.
Preparation
My favorite of Den’s fruity senchas. I can tolerate this one hot-brewed: the pineapple flavor doesn’t taste like it’s flavored as much as the others, and it overshadows the low-quality sencha. I definitely prefer it cold-brewed. It tastes so much like pineapple juice. Yum! Very refreshing too. And better than actual pineapple juice since it doesn’t feel like my gums are being thawed away (I read that pineapple has this enzyme or whatnot that is responsible for breaking down meat – now I know why don’t eating the stuff).
Preparation
Bromelain. It’s used for tenderizing meat. I’m allergic to it haha!
Ah so that’s what it’s called. I didn’t know there was an allergy. Yikes! D:
Haha, well I’m sure anyone could be allergic to nearly anything. The enzyme breaks down under heat so I can eat grilled pineapple at least, which I actually prefer. :)
That sounds delicious. I think I could actually stand to eat pineapple that way. HAWAIIAN PIZZA THO.
Haha I eat pineapple and cheese pizza only. So long as the pineapple is heated enough to break down the enzyme – good to go!
It breaks down meat? No wonder the inside of my mouth hurts if I eat too much fresh pineapple…its BREAKING DOWN MY MOUTH! :-O
From the Butiki TTB2.
Prepared with the gong-fu method. One rinse. First infusion was ten seconds. I unintentionally let the water get too hot in the saucepan so I timed the second infusion for ten seconds as well. I then added five seconds to the subsequent infusions.
This is my first GABA oolong, and my first-ever oolong from Taiwan. The dry leaf consists of rolled brown leaves, which have a floral and toasty aroma. They look a little like raisins after the second steep. When I rinsed the leaves only once, already there was a strong aroma of cooked plantains and apricot jam. I’m taking pleasure in the aroma the most – I just can’t stopping smelling the leaves, they’re so sweet and fruity! The liquor is clear and light-bodied and the color of pale yellow, like white grape juice. As the leaves continue to unfurl with each steeping, the flavor strengthens. At first it’s light-bodied and somewhat sweet, and tastes of starfruit. Then the sweetness deepens and the flavor becomes full-bodied. I can now taste the apricot, which is a little tart.
Preparation
From the Butiki TTB2.
A nice gyokuro. Bright green liquor. Sea-weed aroma. Medium-bodied, a little thick. Vegetal and buttery with just a bit of citrus.
To my surprise the surgery didn’t even last an hour. It went very well, no complications. Mom’s resting now. I’m exhausted from the stress and waking up early X_X Thank you all for your well-wishes!
Preparation
From the Butiki TTB2.
It’s actually purple! My brain thought I was going to drink lavender tea instead. The liquor is full-bodied and clear, and at first savory. After some time, when the liquor cools, the fruit really comes through and leaves sweet aftertaste. I brewed two cups but didn’t get the same effect for the second (besides the aftertaste). Once at five or six minutes might have been enough – I still need to get a hold of my personal taste for this kind of tea.
I do recommend this one for those who are curious. It’s delicious, but it’s not something I’d want to drink often, mainly because, I suppose, I still taste the weirdness underneath the fruit. It was a change from what I usually have. I’m glad Stacey convinced me to give it a go.
Flavors: Stonefruit
Preparation
From the Butiki TTB2.
Dry leaf consists of short, twisty dark leaves and has an aroma of hickory and tobacco. The liquor is clear, full-bodied, flavorful, and savory. I’m not sure what else I can detect since this is the only (non-flavored) purple tea I’ve ever had. It’s different and strange. I don’t think it’s something I’d enjoy on any occasion.
Preparation
This definitely sounds….interesting. This is why I wanted in on the educational box: it’s a great way to try different things and figure out likes and dislikes and indifferents. It sounds like it’s working. :)
I was going to try the rest of the purple teas but…I’m moving on to other kinds.
I might try one other to just make sure that the one you picked wasn’t just funky. But that’s just me.
I didn’t try the one in the box but I’ve had a steamed purple green before and it was good.
Cheri I hope I’m not deterring you or anyone else! My experience could be unique :]
Stephanie Guess I’ll go for it. There might not be a next time to try some, after all.
Remember the Chinese thread-like green tea? I think I botched the way I prepared it; it doesn’t taste so good (or maybe it’s just the quality – I might not end up writing a tasting note). What did you think of it?
For the purple teas, you may notice a flavor that is similar to wine due to the high level of anthocyanin, which is also what causes the leaves to look purple.
Gee I don’t think I’d be able to taste that o.O Purple tea is sure interesting.
KiwiDelight-It is more noticeable when the purple teas use boiling water, otherwise it can have a more stone fruit flavor. :)
I’ll put it next on my list then. I hope I can taste the stone fruit :3
Good luck! :)
This one definitely tastes a lot better cold-brewed. The grape flavor stands out better and doesn’t come across as artificial. When it’s hot-brewed it tastes bitter because of the sencha.
The dry leaf is one of the prettiest and most colorful I’ve ever seen. Up above the picture doesn’t show it well. The sencha is very dark green, and amidst them are small pink and purple flowers. Nice aroma too (from the entire leaf).
