Liquid Proust Teas

Why does dried melon cost as much as jewelry?
Two white teas with one green tea was selected to merge with my melon.
I’m going to dry so many melons in the future!

I don’t play favorites, but…

:)

I want to forget how long I spent on this tea :p
I actually made four batches of rock candy to test for water temperature… that was interesting, but I finally got it to not completely dissolve over three steeps!

Look at this ingredients list though:
Brazilian mate, green rooibos from South Africa, rock candy (sugar, corn syrup, food coloring, flavor), apple, marshmallow root, beet root, strawberry, carrot flakes, flower petals, flavoring

Not going to lie… I used lily so I could name the tea and jasmine dragonwell did not sound to me so I went with this :)

Part of me thinks I’m crazy for spending a few hours on roasting jackfruit seeds… but I just had to!
Jackseed is said to taste like walnut but I found them to be quite mellow so I put a tiny bit of vanilla on them before the final roasting session. I can’t wait until I have a dehydrator because I will for sure have jackfruit pieces in my teas and that will make me smile

As much as I would love to explain the journey this tea took me on, I’m going to be doing the best bout being objective when I write about my teas. I will say that is quite different than what I was expecting when I tasted it

This tea was made for my brother who likes citrus fruits and chai tea. Thankfully I recently started corresponding with someone who actually had lemon and limes available so this has lime in it as well. Thankfully he likes it because I gave him a few ounces as a gift :)

It’s not easy making a smoked cinnamon roll tea… but, I was surprised to figure out the steeping advice after just four different scoops/steeps. The first time I tried steeping this I left it in far too long and thought I made a horrible batch, but that is what I get for forgetting to use a timer. There was a nice sense of relief when I tried a second time though as I realized that I fouled up and not the tea.

Not going to lie… I was screwing around with silly ideas when I made this, but when it turned out to be something I wanted to keep drinking I ended up making a few to see how others will receive it. With this working, I look forward to other crazy ideas like cotton candy infused teas :)

Not my favorite, but not the tea’s fault. I am not a fan of roasted tea, I’ve slowly learned. There is so much variety in tea, it takes me a long time to formulate strong preferences. It is naturally sweet though, which I like.

This was pleasant, but not my favorite. I love watermelon flavors in tea, alongside other melon, and the TGY was very mild, but I found it all to be a bit too mild for my general taste.

My best friend came over which means I could finally drink the blend inspired by her taste buds :)
While we knew it would taste good, we both had to drink around 6 cups of this to play around with the temperature and times. In the end it is a tricky tea to brew, but even as someone who hates coffee I find myself liking this tea. The grapefruit isn’t noticeable, but it can be eaten after its been brewed :)
My best friend was really diligent with tasting through this and I’m going to let her decide the steeping advice.

This is delicious. I absolutely adore blackberry, it is my favorite fruit next to raspberry. And with a drop of honey to help out the sweetness of the berry flavor, this is juicy and good. I can taste the sage but it is mellow, which I kind of like. When the herb flavor overwhelms the fruit flavor it is paired with, I usually end up feeling like I am drinking soup and reassign that tea to my “teas to cook with” section of the collection. Not a bad thing…but I like my tea to be more tea than herbs.

No rating as it is not the final incarnation of this blend. I would rate it a 90 for me personally, for anyone that might care about that sort of thing.

Hojicha seems to be a type of tea that if you don’t like it you probably won’t find one that you do like. Roasted teas have a very distinct taste.
The roasted Japanese stems use in this tea came from Tokyo that I bought and they blend decently with the apple cinnamon taste, but like other hojicha a cup of this is all you should really drink. I tried to drink an entire pot and my mouth just didn’t want any more after 12 ounces, this tea gets rather dry over multiple drinks.
I kind of want to infuse whipped cream into it but I will not :p

Being in search of a good blackberry tea I decided that maybe I can give it a go at created my own. The first trial run made me realize how bitter and bold a keemun and sage blend is on its own. With that discovery I added some oolong and marigold to the mixture to keep the integrity of the keemun and blackberry sage taste while lowering some of the bitterness. Still not a fan of black teas so it is hard for me to blend them. Really hoping that someone who drinks black teas will enjoy this one.

Not sure how this blend came about, but I do remember the curiosity of having a roasted tea with a mate. Thankfully I had some charcoal roasted tieguanyin available to blend with. I wanted something that would also resteep with a complete difference so I added some orange. The outcome is quite pleasing to me as this tea is sweet for the first steep and each steep after it becomes more roasty in taste and aroma. A rather enjoyable experience since mate holds up to multiple steeps and so can the oolong.

As my first blend I was probably too ambitious in regards to my abilities. I finished my last trial with this tea and drank the final product that is going out in sample sizes . This was a good first experience; I created a tea that isn’t great but also isn’t terrible. I will probably come back to this blend when I start to work with flavoring and oils rather than blending and balancing.