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“Drank a very large pot of this tea yesterday while working and I really, really enjoyed it. In fact, it might be my favourite tea I’ve ever had from Palais de Thes. Very warm and toasty with lots...” Read full tasting note
This is an exceptional Batabatacha. The Itoigawa variety, unlike the Toyama Batabatacha, is not fermented tea. It is 40% classic Bancha, 40% Chamaecrista, and 20% Daizu (soybean), making it a very rare tea!
This tea has intense toasted notes, as well as coffee bean, cereal, and strong liquorice notes, all of which are complemented by a strong sweet taste.
Drank a very large pot of this tea yesterday while working and I really, really enjoyed it. In fact, it might be my favourite tea I’ve ever had from Palais de Thes. Very warm and toasty with lots of grain/cereal type flavours alongside just a hint of a coppery mineral note, a very mouth coating caramel-like sweetness, and a big of a raw and unroasted peanut finish. Most interest was the ever so slight bean-y sort of vegetal undertone. I mean, it makes sense because there’s both soy bean and chamaecrista (a type of pea) in the blend.
Chamaecrista is actually a new to me ingredient, and I find it SUPER fascinating. The blend as a whole is so wild and beautiful looking, but the whole, dried pea pods in it from this ingredient are next level stunning. I may try and isolate a few of them from the rest of the blend to brew up, just to get a better sense of what they taste like on their own. From my reading, it seems like they might be one of the bigger contributors in this tea in terms of that pleasant natural, coating sweetness I was picking up.
I don’t know if this is traditional or not – it has that sort of “vibe” to it and there’s no flavouring or anything like that added. But I’ve also never seen anything quite like it. As a profound lover of all things “roast” when it comes to tea, I think this is such a uniquely roasty blend to add to my assortment. Love it!
