In the dry tea, I see caramel bits and yellow petals, and the aroma is wonderful, like sweet, milky mocha latte. Boiling water, 5 min, gives a clear, rosy rooibos-red liquor. I added sweetener, but no milk. The flavor seems to differ from coffee mostly in a kind of tanginess, probably from the rooibos, and I’d bet that milk (next time) would mask that. A delicious drink!
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Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.
I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.
For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!
The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.
Location
Southern California, USA
