Ok…. the dry leaf of this tea, and the brewed scent, are really strongly hay-ish, and weird. Almost pungent? Quite off-putting. I’m actually really surprised that nobody else has mentioned it… so I am wondering if it’s just something with this baggie (though that seems odd). Does seem a bit like an aroma I’ve smelled before with white tea, although I can’t place exactly where.
In regards to the flavouring though, I can definitely taste the irish cream beneath the strange presumably white tea flavour, and it’s actually really good. Not particularly a cookie or anything, but a tasty tea – I just wish that weirdness was less noticeable (but I’ll probably still drink it). No rating because of that (I’d go for mid-60s with the weird flavour).
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Huh, maybe it’s the flavoring? This is the exact same Bai Mu Dan that we use for our Cantaloupe & Cream.
I usually associate Bai Mudan (and sometimes Bai Hao Yin Zhen) with a hay-like flavor. Dunno about pungent though…
It’s really strong – my mom wrinkled her nose at it too. I’ll compare it to my Cantaloupe & Cream when I’m back at home, but since that tea’s pretty old, it’s probably lost some flavour. It’s possible that it’s just an aspect of the flavour that’s amplifying the tea or something. I’ll have to give it a second shot, maybe in a couple days. I wish I could sent scent-mail or something so people could smell what I’m talking about! :P
Our Bai Mu Dan definitely has hay notes but I wouldn’t say pungent. The flowers could add to that too and maybe the flavorings are meshing with it in a way that makes it seem stronger.
I love the way this tea smells. I don’t think pungent, though.
Maybe pungent isn’t quite the right word, but I can’t quite settle on what it would be. It’s a very strong dry hay-y aroma. But not sweet hay. Like, old hay.
Musty? :P
Kittenna-I know what old hay smells like. I think that is probably the flavoring mixed with the tea. I think the flavorings that we used to give it a more buttery flavor (not the Irish Cream).
Ah! You might be right, Stacy. I was thinking that there’s no way it could be the flavouring, since I can definitely taste Irish Cream and it’s lovely, but I wasn’t considering that other flavours were also added. It’s probably the butter flavouring, you’re right. Mystery solved! I will endeavour to try it again sooner rather than later keeping this in mind. I also think I may have overleafed, which would have contributed to the flavour being overly strong.
I hope your next session is better. :)
Huh, maybe it’s the flavoring? This is the exact same Bai Mu Dan that we use for our Cantaloupe & Cream.
I usually associate Bai Mudan (and sometimes Bai Hao Yin Zhen) with a hay-like flavor. Dunno about pungent though…
It’s really strong – my mom wrinkled her nose at it too. I’ll compare it to my Cantaloupe & Cream when I’m back at home, but since that tea’s pretty old, it’s probably lost some flavour. It’s possible that it’s just an aspect of the flavour that’s amplifying the tea or something. I’ll have to give it a second shot, maybe in a couple days. I wish I could sent scent-mail or something so people could smell what I’m talking about! :P
Our Bai Mu Dan definitely has hay notes but I wouldn’t say pungent. The flowers could add to that too and maybe the flavorings are meshing with it in a way that makes it seem stronger.
I love the way this tea smells. I don’t think pungent, though.
Maybe pungent isn’t quite the right word, but I can’t quite settle on what it would be. It’s a very strong dry hay-y aroma. But not sweet hay. Like, old hay.
Musty? :P
Kittenna-I know what old hay smells like. I think that is probably the flavoring mixed with the tea. I think the flavorings that we used to give it a more buttery flavor (not the Irish Cream).
Ah! You might be right, Stacy. I was thinking that there’s no way it could be the flavouring, since I can definitely taste Irish Cream and it’s lovely, but I wasn’t considering that other flavours were also added. It’s probably the butter flavouring, you’re right. Mystery solved! I will endeavour to try it again sooner rather than later keeping this in mind. I also think I may have overleafed, which would have contributed to the flavour being overly strong.
I hope your next session is better. :)