35 Tasting Notes
ummm, i’m kinda embarrassed to say, but i love this. yup, tea snob that i am, i still love this. two bags, steep 5 minutes, add 1/2 & 1/2 (the good stuff), a bit of agave. delicious. i added a touch of whiskey to it last night. a movie, this tea, a splash of sass. nice. don’t know if i’d pay full price for it though. it was on clearance. i am a sucker for the word cocoa.
Preparation
i like roses. i use rose oil when i make facial masks, mix it with sandalwood for perfume, and generally just like it. but i don’t like it in hot tea. had a Moroccan iced tea once, sticky sweet and rosy. delish. this tea isn’t so much. it’s almost like drinking perfume. but I love rishi, and so many of their other teas.
Preparation
I have bunch of this. Came from a kayaking buddhist monk in Bhutan, who chants while running hard rapids. I like it. It isn’t very interesting, it’s a very mixed grade tea and it might actually be way older than 2006. It brews the color of gas station coffee, has a true bitterness to it, and tastes like tea without the fluff (I like fluff sometimes, don’t get me wrong). It’s probably fair trade in the way that it comes from some small plantation run by a couple families. It’s probably organic because the families can’t really buy chemicals. It is tea without the adornments.
Preparation
This is often my morning tea. (Mid-morning. I like a cup of coffee first) I like this tea. It is a little tannic, there’s always an issue if you brew it too long. It is basic, like your classic under $10 bottle of wine, but basic is good. I always enjoy it. I add a little cayenne pepper and a few other healthy herbs to it (like red clover and sarsaparilla), which makes it kind of a “teasane”. Wuyi is a great blending tea. Just ordered natural strawberry extract, going to play with that.
