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“Interesting… First nose on this one is, spicy? Maybe it’s the lemon coming through. Reminds me of a nice Inidan chai blend. Pleasant, herbal, maybe a bit medicinal? That makes sense given the...” Read full tasting note
‘Happy’ includes the beautiful Mei Gui Hua (Flower Of Rose) accompanied with warming Wu Long Cha (Oolong Tea). This blend is rounded out with zesty Ning Meng (Lemon), invigorating Gou Qi (Fructus Lycii) and the leaf and stem of Hong Cha (Black Tea).
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Interesting… First nose on this one is, spicy? Maybe it’s the lemon coming through. Reminds me of a nice Inidan chai blend.
Pleasant, herbal, maybe a bit medicinal? That makes sense given the marketing of this tea within the world of Chinese medicine. There is a little syrupy sweetness on the finish which adds to the overall body, which is bolstered by the Oolong in this blend. It kind of reminds me of Tulsi tea in mouthfeel, and it definitely coats the tongue. That present spiciness lingers in the throat, it’s kind of warming which would be great on a colder day.
Looking at Your Teas, they have moved to satchets instead of traditional paper bags. These bags have extremely finely ground leaves whereas the satchets are larger pieces. Perhaps that would add to the body and depth but in its’ current form of bag it is just a bit lacking.
I guess it’s not for me, but I didn’t pour the rest out as it’s still interesting enough to get through.
Flavors: Herbal, Medicinal, Sweet, Syrupy
From the photo, it looks like there’s chrysanthemum, which to me tastes a bit peppery and spicy.
Yes! They list chrysanthemum in the ingredients list. I think I’ll stick to camellia sinensis when possible but it’s always nice to build out a palate with different flavor profiles. i.e. a nice roasted Rooibos.
I don’t think I’ve even seen a roasted rooibos, sounds intriguing!
I think roasting is simply part of the process, however that term comes from San Diego. https://pointlomatea.com/products/rooibos
I thought it was just oxidized, not roasted, but I could be mistaken.
You’re right, I guess they just leave it outdoors to oxidize. That makes a roasted one even more curious. Kind of like kukicha vs. kuki hojicha tea.