I haven’t found it. Yet.
You know what I mean. The caramel. That’s the buzz with this tea, isn’t it? The caramel flavor as the cup cools?
I haven’t gotten the caramel chew.
Yet.
The exasperating part of this is that I can sense how the flavors in the tea would become the caramel. All of the right qualities are there, right up to the salty-sour tickle at the sides of my tongue that seems sweet by turns. It’s there. But it’s hiding, resistant, clinging to the edge of the precipice that allows it to tout itself more as a smoky keemun than a caramel chew.
The good news, of course, is that the tea it continues to insist upon being is excellent. I think I prefer it over either of Adagio’s offerings sheerly by dint of the extremely smooth, silky, substantial mouthfeel that it gives as you sip. Adagio’s lacks the sweet-sour-salty feeling this one gives me, but it seems far more one-dimensional, too…and a little bit more brisk. Good, but not quite the fullness of flavor I get here.
The other good news is that a) I’ve discovered the leaf holds up well to a single second steeping and b) getting close to, but not quite to, the caramel flavor so often touted, means that I’ve got plenty of reason to drink cup after delicious cup of this tea. I can hardly complain. Experiments…they will continue.
Preparation
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Don’t worry, I haven’t found the caramel chew yet either. I wanted to sooo bad. I tried so hard to find it…but now I’m out of my sample that takgoti sent me. No more experiments. :(
He eluded me today, too, that wanker. I am going to need to be much more precise in further endeavors. Drat.
Don’t worry, I haven’t found the caramel chew yet either. I wanted to sooo bad. I tried so hard to find it…but now I’m out of my sample that takgoti sent me. No more experiments. :(
He eluded me today, too, that wanker. I am going to need to be much more precise in further endeavors. Drat.