Another one from the December subscription package.
I was excited to try this one, as I actually had a mont blanc at a fancy sweets buffet at a hotel in Osaka. It’s basically a pile of squiggly chestnut mousse with cream either on top or inside on a base of cake. French pastry is pretty big in Japan, so it was no surprise to find them there! They’re generally chestnut, but I tried both pumpkin and chestnut because the buffet was autumn-themed.
Anyway! I’m honestly not getting much flavoring from this unfortunately. The Chinese sencha base is very grassy and I think it’s overpowering the added flavors a bit. I do get a nice creamy sort of chestnut note in the aftertaste, which is lovely. I just wish I got more of that throughout the sip… I tried it both hot and room temperature, and it didn’t seem to make much of a difference.
It’s a shame, as the flavor combo sounded so good!
Flavors: Autumn Leaf Pile, Chestnut, Cream, Dry Grass, Grass, Seaweed
Preparation
Comments
I’ve never heard of a mont blanc, but that sounds really yummy! Hopefully someone figures out how to better capture that flavor in tea.
I mean, who can argue with a pile of chestnut cream? I’m not sure I’ve ever had a chestnut tea that I found satisfactory though. Maybe the Creha one from Yunomi?
If you were to use a different base what would you use? Do you think a hojicha would make the desired taste?
I’ve never heard of a mont blanc, but that sounds really yummy! Hopefully someone figures out how to better capture that flavor in tea.
I mean, who can argue with a pile of chestnut cream? I’m not sure I’ve ever had a chestnut tea that I found satisfactory though. Maybe the Creha one from Yunomi?
If you were to use a different base what would you use? Do you think a hojicha would make the desired taste?
I think a green tea is a good choice, it just needs to be a nuttier/milder one.
Hojicha would probably be good too, and a black tea would also be fine.