If you subconsciously associate the “Chunky Monkey” ice cream from Ben & Jerry’s with this tea, well… Try not to.
I had a visions of a sweet almond caramel nutty tea, maybe even banana. You see, I was so certain what it would taste like that my mind just glossed over the ingredients when I read them online before buying. Because I must have read them, I’ve been looking at this tea for a good few weeks now.
So I bring this home last night (along with forever nuts and a few others) and I just got around to making it. Stick my nose in the bag and I see something very similar to North African mint. I see some green grass looking things, brown tea leaves and so on. If you have both these teas, go look at them now. They both even have cloves. You will see what I mean. Now the smell. Mostly cloves. Let me tell you, I’ve been drinking strictly coffee until about a month ago. This stuff does NOT smell like coffee. I just get cloves and some grass.
So I brew it even though I’m already sceptical. I brewed using their instructions. Des it taste like coffee? Nope. I can’t tell a predominant flavour, it all kinda blends for me. I do taste the clove though. Not overpowering, more like a…. "What is that taste back there? "
I don’t hate it but it’s so very far from what I thought it would be that it will take a few cups to decide if or how much I like it.
Comments
Sorry, I misread that. LOL I still don’t get much or any clove in this tea. I am still fascinated how everyone’s tastes are different
I guess if there’s a particular ingredient one is used to more than others, you will pick it up faster. the proper way to infuse the milk for bechemel sauce is by way of a studded onion. (take onion, stick bay leaves on it with the aid of cloves). Also can’t say I’m a fan of cloves so I’ll find it even if it’s faint. I can put cumin in my burgers and Jen won’t have a clue it’s in there. But I can taste it because I love cumin. End of unsolicited lesson. :)
“What is that taste back there?” Mate?
Clove! Lol
Sorry, I misread that. LOL I still don’t get much or any clove in this tea. I am still fascinated how everyone’s tastes are different
I guess if there’s a particular ingredient one is used to more than others, you will pick it up faster. the proper way to infuse the milk for bechemel sauce is by way of a studded onion. (take onion, stick bay leaves on it with the aid of cloves). Also can’t say I’m a fan of cloves so I’ll find it even if it’s faint. I can put cumin in my burgers and Jen won’t have a clue it’s in there. But I can taste it because I love cumin. End of unsolicited lesson. :)
It kind of tastes like a dude who has been outside all day…