3 Tasting Notes
I bought this tea cake at Uwajimaya, a massive Asian market in Seattle, in their tea aisle (not section, literally, a whole aisle). The cake is imported by a local company and comes in a sealed package and a rice paper wrapping. Opening it up, it smells delicious and hearty. In the cup, it’s even better. It’s earthy without being too overwhelming and isn’t astringent. Delightful as a light breakfast tea!
Preparation
I love this blend! I tried it as a sample at Teavana and bought a small amount on the spot while also having them make me a to-go cup with German Rock Sugar for the road. After using all of the tea up in a short amount of time, I bought more (a whole lot more). I drink it mostly in the morning at work from a big pot.
The tea is beautiful just to look at – all the pretty little pieces of citrus peel, spices, herbs, and tea look vibrant and fresh, almost like tea potpourri! The smell is spicy and warm, perfect for the transition into fall and winter. Adding hot water, the spices pop and the citrus starts to zing. The flavors can be intense and overwhelming at first, but I think that’s what I like most about it. I usually drink this unsweetened, but it does add depth and cut the intensity with honey, or rock sugar, or even a little agave nectar.
Preparation
I got a small .5 oz bag of this tea at Northwest Tea Festival. Opening the bag up, my nose filled with a warm chocolatey aroma. After steeping, the smell of the spice in the tea really came out. First sip – I was really surprised that the chocolate flavor came across so light. While it smells strong, it’s much more like a hint of chocolate – it almost felt like a bait and switch until I took a couple more sips and the flavors combined more. The sharpness of the spices combined with the chocolate and the flavor of the rooibos was like a flavor explosion – it almost suggested the aftertaste of a warmer cocktail. I really want to buy more of this and a bottle of Bailey’s, I think they’d go really well together!
