14 Tasting Notes
Just made this to help with my cough and icky throat. I like to revisit teas I’m not a huge fan of when I am sick because it’s a way to use them up and still have a warm beverage. I steeped this extra long and with not quite boiling water and actually liked it much more than I have previously. It’s still not worth a thumbs up though. I wish there were a ‘mediocre’ button to use. . .
I made a big batch of this to take to work today. After infusing the tea, I poured the warm mixture over fresh cut lemons and sugar and then put it in the fridge to cool, essentially make a tea-lemonade mix. I really enjoy this tea warm, but I believe the verbena and lemon will be even more refreshing cold.
This is a great every day cup of tea. The vanilla lends a natural sweetness to the tea and the almonds impart a nuttiness which balances the sweetness beautifully. Most of the time I enjoy this as is, but when I need another level of warmth I’ll add a splash of milk for creaminess. The packaging suggests adding steamed milk for a tea latte and if I had a way to steam milk I’d try it.
The scent of cinnamon and vanilla led me to initially try this tea but the underlying notes of anise seed seems a little too overpowering for me. I’ve only tried this tea once or twice and haven’t liked it enough for it to come to mind immediately when I am trying to decide what to brew. Perhaps, in time, this will become another tea which will grow on me.
This tea has a strong, pungent aroma and flavor. On my first three or four tastings I only drank it because I didn’t want the money I spent on it to go to waste. With ingredients like anise, licorice, spearmint and rosemary you’ve got to prepare yourself for a complex and savory tea experience. The addition of honey or sugar and milk helps make the tea more palatable for first tastings. Now it is one of my favorites and I am toying around with the idea of using a strong brew of the tea as a marinade for chicken.