630 Tasting Notes
Wow, this is seriously impressive. Maple, coconut, and cardamom are the main scents. I am glad I put a bit of honey in this because it makes it even more breakfasty.
I only discovered this last year how much I love cardamom as a flavor and scent. I need it in more things. I usually loathe coconut in tea, but this flavor is meant to be buttery, so it works.
I enjoyed this iced. I can taste both blackcurrant and peach, which is a nice change of pace from one overwhelming flavor. Even if it is a good overwhelming. I didn’t get any wow factor here, but it was nice. I would only recommend being extremely careful not to oversteep – I brewed this at 160, normally only greens need to be that low for me, and it was still a bit bitter after three minutes.
I enjoyed my sample of this very much. A new, fancy tea to celebrate a new, shiny job. I am really really excited, and equally stressed. I will be moving to Virginia ASAP and teaching third grade at what seems like a very nice school. I am packing like a maniac, while trying to run a million errands to transfer pet sitting clients literally overnight, and doing the paperwork type stuff that comes with moving and hiring and the like.
But I took time to drink this this morning as a small celebration. With all the stress of my first year of teaching looming as well as a big move, I feel like it will be difficult for me to celebrate if I don’t make the time. I find this tea to be extremely tasty. Cocoa, malt, and hay is what I taste, though specifically slightly damp hay. Normally I am not capable of being so specific, but this seems to have a slight tang or sourness that is similar to that of wet hay.