Golden Yunnan Whiskey Sour

I’ve been going through my tea stash, trying to reorganize it from the mess it has been, and I came across this tea … It’s been a while since I’ve had it, and it is still just as good as I remember it.

Very nice.

If I’m going to have a mixed drink, it’s most likely going to be a whiskey sour. When Frank hinted that his next blend would rival the wine-flavored teas, I wished and wished and hoped that it would be a whiskey sour tea.

Yes, happy Jaime happily bought two pouches.

The Golden Yunnan base is delicious; bold, and not overpowered by the flavorings. As for the flavorings, yes, it tastes like a whiskey sour. Good, full whiskey flavor, just a hint (more like a whisper) of cherry, and somehow Frank managed to make this taste like there’s actual sweet & sour mixer blended in. It’s not as strong on the “sour” part as I prefer…then again, if this were the lock-your-jaw sour that I prefer, very few others would like it…or even make it past the first sip.

Frank, you’re a tea-blending genius. I firmly believe that this should be in the permanent collection, and that you should enter it into the North American Tea competition next year.

I was hoping for more with this one but I did find the Golden Yunnan base tasty and as it should taste. The whiskey flavor and cherry essence was a bit difficult to detect. I did love the smell of the dry leaf and was hoping so much for the flavor to translate. Still it was pretty good. My hubby loved the idea of it.

This tea seemed like the perfect thing to help warm me up on this bad weather day. And since I don’t have to go to work today, it just seemed right (and almost forbidden) to start the day off with a Whiskey Sour tea. I think Frank nailed this tea. The Yunnan is smooth and slightly malty (but only noticeably malty when milk is added), just enough of the Whiskey flavor to rival the actual thing and of course the perfect amount of lemon and cherry flavors. Wow, this stuff is good.

Jack: “Too hot. Too strong.”
Mike: “Just right.”
Matt: “Too cold.” (Had a cup after three hours :D)

Brewed in a funny looking glass teapot with silly infuser contraption.

(52teas (Anne) 2022: 67)

I don’t know what a whiskey sour is supposed to taste like, but this doesn’t taste to me like there is any flavouring. However, the base is fantastic, rich and flavourful. It’s probably age that has killed the flavour, but it’s still a great cup because of the base tea.

Late morning cuppa.

I still don’t think this screams “whiskey sour” to me; it just lacks acidity/tartness which I think is an important part to any ‘sour’ style drink. However, it’s very full bodied and thick and has really nice malt notes with hints of smoke, cocoa, and lemon peel and I can definitely really appreciate that aspect of it. That’s what I wanted this morning when I selected this – so I was happy it delivered on my flavour expectations.

Question—Is Anne still holding monthly tea draws with ballots for each tea post?

Here’s another one that brought a smile to my face when I read the name on its empty packet.

And it’s a sipdown!

#long time ago internet hiatus sipdown

Made this as a teapop thinking it would be the perfect accompaniment to my meat pie dinner. However, the teapop is highlighting a citrus black tea with the slightest hint of cherry. If I didn’t know better, I would think someone brewed me a cup of Red Rose which just isn’t my favorite. I’ll reserve judgement until I try this plain though.

Still not sure how i feel about this one. It’s sort of like a black tea with hints of flavour hanging around in the background. I think it’s more flavourful when it’s hotter…as it cools it changes a little and seem more black tea than anything. I’ll try adding a bit of sugar next time to see if that helps (if i remember)