95

Oh, this is crazy. I love it. This might sound weird, but this is reminiscent of drinking Acetyl Pyrazine. I used to mix candy flavors (for reasons), and Acetyl Pyrazine was my favorite flavor note, ever. It imparts like this perfect buttery popcorn element, the more you use, the more popcorn territory you get. I was impatient, had an appointment and about five minutes so I just tossed some in a strainer into my Yeti rambler, so this is more dirty first impressions.

Oolong component feels green with a really big sense of very other. My first first impression was very much a broad “Umami”, then a confused “genmaicha?”, “dolsot jasmine rice?” followed by “is this butter?” I struggled to pinpoint the exact flavor, but then Acetyl Pyrazine struck me, this is absolutely 100% those buttery/bread/nutty/popcorn notes. With a hint of a stevia component, like the leafy not-mint part of mint. VERY subdued, it’s definitely not a “this is sweetened with stevia” moment, more the vegetal/herbal component.

If you’d ask me how I’d like some Acetyl Pyrazine steeped with unsweet stevia I’d probably give you a look. In reality, this is very different and enjoyable. Incredibly smooth, rich, an absolute mood. No astringency/tannin vibes. I am incredibly pleased.

Flavors: Baked Bread, Butter, Green, Nutty, Popcorn, Seaweed, Umami

Preparation
185 °F / 85 °C 2 min, 0 sec 2 tsp 16 OZ / 473 ML

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Neeeerd. Gamer. Sci-fi/fantasy junkie. Veg*n. Tea addict. Cats: Tiberius & Maya.

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