314 Tasting Notes
You know, I have to admit this is really not too bad. The coconut flavor is nicely rich and sweet and satisfyingly dessert-like.
Of course, I can still detect the rooibos quite strongly and it’s its usual “pipe tobacco” self. But I made this stronger than normal, using two and a half heaping teaspoonfuls in 12 oz. and it’s pretty tasty….in a “rooibos” way. So, I’m upping the score a bit.
I would love this flavor in a regular tea!
Preparation
Today, this tastes like very soft, slate-y peat moss. The “slate-y” aspect is pronounced. It’s very much how I imagine rain-soaked granite to taste like. There’s this stone-like, almost sandy (but not gritty), lichen and clover flavor.
Yes, this is very soft and slate-y. Not getting too much brine or earth, right now.
Preparation
Hmmm….Ginger Chicken with Asparagus?? ;)
Actually, no that was just my initial impression—it’s the steamed ginger scent that’s throwing me off a little bit. But this does taste kind of “brothy” to me. I’m not detecting any sweetness like the description implies.
This is definitely a warming cup of tea and seems soothing to the stomach. But I guess it’s the white tea I’m not favoring too much. Very faint and tannic.
A sort of “anemic” tea that’s been invigorated by ginger.
The more I sip, I can’t help thinking that this reminds me of chicken soup! There’s this noodle restaurant near me that serves the best chicken noodle soup and they put a lot of ginger in it. So, I think this would be very good if you have a cold….kind of like a tea equivalent of “chicken soup”, I guess?
Preparation
Lol. I remember now that you did say white teas can remind you of chicken soup. Here it was. This is the next thing I pulled out of the sampler randomly so I’ll have to see if I get the same thing out of it.
Like I said, white tea is “broth-y”! Like chicken broth! I don’t know what it is, but I taste that. It’s weird, maybe my steeping is wrong? Or maybe it’s the fact that white tea is chock-full of amino acids that it tastes “protein-like”!
Have you ever tried lemon verbena? If so, did you get brothy? I got REALLY brothy, like the juice from a roast lemon/herbed chicken out of that.
I have in perfumes but never in a tea. But it makes sense because lemon verbena is so herbal/herbaceous.
Oh, now I want Lemon Chicken!! Or even better—Lemon Chicken Wings!
I deliberately overbrewed this using boiling water and keeping the leaves steeped in my travel mug—and it still tastes wonderful! The flavor is deliciously toasty and potent but the overall effect still manages to be bright and creamy. There is briskness toward the end, but no bitterness!
This is a very easy-going tea. It seems I can’t go wrong with it.
Jasmine Green really is a star!(instead of a demanding, high-maintenance diva :) )
