1024 Tasting Notes
Putting your face into a cup of sencha sprinkles is like diving face-first into a rice paddy? Toasted rice and grass jump up to hug your nostrils in a delightful way. Not lying about the fluoro green colour, and a bit spendy ($26 for a box) but consider it a special toasty treat.
I LOVE YOU, GINGER SPICE. What a babe! I’ve tried this tea a bunch of different ways – black, black sweetened (with a sprinkle of sugar/honey), white, and white sweetened. My favourite is black sweetened, but all the ways are just fine, and serve to make this tea totally versatile. The black tea is light enough that you can leave steeping for ages, and there are no bitter notes to the flavour so at no point does it ruin. The cinnamon, ginger and orange work so deliciously together.
I first tried Ginger Spice labelled as a Mother’s Day special “Apple Crumble” and I couldn’t resist that kind of advertising (or packaging). Delighted (and a bit dismayed, to be totally honest) to find that the specials were just renamed standards, and “Apple Crumble” was actually Ginger Spice. Such a relief, because I’m almost out of my first batch and I was starting to fret.
Don’t let it steep too long, as thanks to the cardamom and pepper it gets bitter quickly (I’ve had to save it a few times with the addition of sugar, and I’m someone who likes a strong tea!). As a fan of winter in general, I had such high hopes for this tea – sadly they weren’t met. But I’ve come around to holding this tea in slightly better stead now I’ve learnt a quick infusion is the best for Winter.