314 Tasting Notes
I think licorice is an acquired taste. I know, as a kid, I thought licorice tasted totally gross. :P
But now, as an adult, the taste is growing on me—as if my palate is growing ever more “sophisticated” with age. :) I can now appreciate—and even find delicious—the flavors I used to detest—like liver, mushrooms, olives and dry red wine.
This smells strongly and sharply of licorice—of pure anise. Reminds me of the tea version of ouzo. But the flavor is more “pillowy” and soft and nicely sweet. It pairs really well with the white tea!
The tea itself tastes almost veggie-esque and “brothy”—like cauliflower and potatoes (and I mean this in a good way :) ).
Suprisingly yummy overall. It may even convert licorice-shunners. ;)
Preparation
Needed this to settle my stomach after too much dessert indulgence today. At tonight’s steeping, this is predominately cinnamon cream cheese frosting. There’s this tartness that comes from the cream cheese—and then this is offset by the taste of sweet cinnamon sugar.
Honeybush is an effective tummy soother for me, so this is very good as a nightime “tonic”.
Yummy yet beneficial—what’s not to like? ;)
Preparation
Staring the New Year off with some serious tea! ;)
Soft mint and licorice-like aroma…slight notes of cardamom. At first sip, the flavor is like fresh moss and mushrooms. Hints of bark and sap. More sips..loamy-clay, black licorice, pine…and more mushrooms. There is a “baked” quality to this which I find very comforting—baked in a savory way—like a favorite quiche or casserole. And the back of my tongue feels slightly numb—may be the combination of the heat and the tea’s latent astringency.
Overall, this has been a very restorative, calming cup. And a wonderful start for this new day and new year. :)
Preparation
Lushly, verdant, toasty…faintly floral aroma. At first sip, the taste is mildly green, “humid” and smoky—like steamed and roasted banana leaves. Pretty typical of the oolongs I’ve tried in the past.
Fresh gardenias push forward, upon further sips. Faint essence of buttery vegetables in the background. A delicious, savory “grilled” aroma prevails throughout. Reminds me of grilled eggplants brushed with olive oil. On a table redolent with fresh jasmine and gardenias!
I’m actually getting pretty hungry while drinking this—I’m finding myself craving some eggplant parmagiana, right now. Finished off with some steamed sticky rice topped with mango and drenched with coconut milk…served on a banana leaf.
Yummy tea. Rumbling tummy.
Off to make some lunch!! :)
Preparation
Finishing up the last bit of this. I’m getting much more cardamom and cinnamon this time. The peanut butter is very, very faint—just a hint of nuttiness in the background.
Still smells absolutely delicious.
I would love this as a perfume—seriously! :)
Preparation
Merry Christmas, Steepsterites…
I needed some soothing, simple and dependable tea this morning and R29 Ceylon was just the thing.
For some reason this is decidedly delicious today. I’m getting very yummy “bake-y” notes. Super smooth yet “chewy” bread-y aroma and flavor. Warm, freshly baked bread is one of my most favorite things and, today at this particular steeping, this tea is manifesting this in abundance.
I’m keeping the leaves steeping in my travel mug and the flavor throughout is outstanding.
I’m getting malty, chewy, stone ground wheat bread with a kick of raisin and rye but no “sourness”. Very comforting. At cooldown, there is slight bitterness—but nothing unpalatable.
I’m liking this tea more and more—bumping up to 85. :)
Preparation
Right off the bat, I can smell cinnamon cream cheese frosting! Paired with an amazing baked and “dough-y” aroma. Flavors of cinnamon, cream cheese and brown sugar are all detectable.
This is pretty delicious and true to its name. Especially delicious paired with Christmas cookies. :)
I love, love, love cinnamon rolls—so I’m pretty delighted with this!
Preparation
Toasty rice infused with a bit of green tea. I mostly taste the brown rice in this. The actual “tea” taste is very “quiet”. Soft.
Luckily, I love toasted rice and “roasty” flavors, so I think this tea delicious. Genmaicha and matcha were what had me started on this tea tasting journey, so I think I will always have a “soft spot” for them, whatever version I find them in.
This genmaicha is particularly mild and smooth, yet tasty. I detect the flavor of browned rice in abundance. It’s almost like I’m drinking a pure hojicha, with its toasty flavors!
No astringency or bitterness whatsoever. Very drinkable any time of day.
Preparation
I know SpecialTeas is no more—having been swallowed up by the Teavana corporation (conglomerate?). But I still have my samples and feel compelled to “record” a quick note, regardless (and for posterity’s sake, if anything else!).
This is predictably and deliciously smoky and pine-filled—basically a peat fire in a glass. So intensely “thick” and savory tasting.
I’ve always believed that good lapsang souchongs are the tea version of Laphroaig Islay Single Malt Scotch Whiskey. So if you like that type flavor, then LS for you. :)
