I am not sure whether it is because I just had sardines and toast, but this is pretty awesome. It’s a very delicately flavored darjeeling when made according to the directions at a low temp, which is surprising because the dry leaf has that very distinctive and very strong sharp smell of many darjeelings. The basic underlying character is there in the steeped tea’s aroma, just smoothed out by a factor of about 30.
The liquor is golden, a surprisingly light color, and the flavor is mellow and strangely buttery, not a quality I’ve observed in a darjeeling before. Really, it’s like a layer of melted butter with a gentle greenish tea underneath.
For those of you who went ewww when I said sardines, this is one of the only things my dad used to make. He had a repertoire of about three dishes, one of which was taking canned Portugese skinless and boneless sardines in olive oil and mashing them up with lemon juice and vinegar, then having them on toast. Low calorie, high protein, and not a deep sea fish so the heavy metal concerns aren’t as great — easy, cheap, and delicious.
P.S. Am now binge watching Justified. Anyone else watch it? I was surprised that it was so funny, in a Pulp Fiction sort of way.
Flavors: Butter, Green
Justified was awesome.
I’m up to season 5.