Disclaimer: Another one of my blends. This dropped last week. I really liked how Lavender Cream came out, and wanted to keep pairing sweet and floral notes together… This’ one I’ve seen done before, but never tried, and it stuck in the back of my mind because I wanted to try it. So I worked on this one from about spring last year (it didn’t make that release date) until this year, tweaking the ratios right up until the end.
Initial nose is creamy vanilla, the jasmine coming through as an undernote, so that it’s not just an overly strong vanilla black tea but a subtler jasmine green balance. It’s not too soapy, or at least by my tastes.
Taste: Probably could have used cooler water, but I was impatient today; curled up and drinking this at home. I used a black base of Chinese teas, so not particularly astringent, a bit of Yunnan for sweetness and body, and that comes through with the vanilla. The green teas and oolongs hit with a particular green note that’s more floral and perfumy than vegetal. Slurping gets a hit of the jasmine that trails into the aftertaste and an aroma that permeates the mouth and throat, but isn’t cloying or overpowering. The vanilla is still stronger, but I don’t think it dominates it.
The floral oolong doesn’t really stand on its own, but more smooths and bridges the gap between the more perfumy jasmine and the sweet vanilla. It’s a very green oolong, so there’s no notes of roast, more a spectrum of honey black/vanilla to nuclear floral green, to scented green teas. I did try this originally with an unscented oolong with a faint roast, but found it didn’t fit at all.
This makes a really nice afternoon tea, so I broke out my great grandma’s old porcelain pot and teacup. As it cools, I think the jasmine comes through more and more. Brewed fresh and hot, it’s vanilla-forward, likely the volatiles from the flavouring used; once those dissipate, the jasmine dominates more.