Second SBT of the season! I’m hoping I can get through my remaining sachets this year, because they’ve been sitting around in my cupboard long enough. It’ll be a sad day when they’re finally all gone, though. This is the first SBT I’ve tried with a green base, so I’m interested to see how that works out. I let the water cool to around 170 degrees before adding the bag, and left it for around 2 minutes before diluting it with water for its overnight in the fridge. I didn’t top it up to quite two litres this time, since I felt it might get a bit too washed out, so I stopped at around 1.5.
As it happens, it’s turned out pretty perfect. I was a little worried about the green base (I always am more worried about green teas, for some reason…perhaps because I used to hate them?) but in this case I needn’t have been. It’s smooth and unobtrusive, with no bitterness or astringency, and it works well with the flavouring when it does poke out, so no real complaints.
Fridge cold, the taste is a little muted. It’s deliciously creamy, but I don’t get much in the way of peach. The creaminess has a dairy quality about it, rich and lactic, rather than being the kind of sweet creaminess you’d get from vanilla. I hope that distinction makes sense! It’s as if I’d added actual single cream to the jug, which I haven’t, but hopefully you get the picture!
The peach emerges more as the initial chill wears off. Initially, it’s a slightly under-ripe kind of flavour – muted, and a little flat. As it warms, it becomes a fuller, riper, fruitier peach flavour, but thankfully very natural tasting.
I’m enjoying this one. It strikes a nice balance between peach and cream flavours, and it all sits well on the green base. It sounds like the kind of flavour that could be over-sweet and cloying, but it avoids that and ends up tasting dessert-like but not overdone.
I’m sad this one is no longer with us.