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derk drank Sweet Thai Iced Tea Powder by Rishi Tea

1634 tasting notes

From beerandbeancurd!

Made with cold non-homogenized 2% milk and stirred. At first the beet powder clumped a little on top, but after letting it sit in the work fridge for several hours, the mixture completely homogenized. Color is like one of those flesh-colored crayons with a pinkish tint.

The taste is a near copy of restaurant Thai iced tea but more natural tasting. Less thick (which I appreciate) because it’s not made with condensed milk — really satisfying and chuggable. The beet extract powder with its earthy sweetness lightly balances the richer cane sugar taste. Am I imagining the floral suggestion of the gardenia flower extract?

I don’t understand how this has such a spot-on flavor with only 4 ingredients! That black tea extract powder must have a major malty-vanilla tilt to it.

Not only would this powder be perfect for people that like to cook Thai/Asian food at home, but I also think it would make a killer ice cream.

Flavors: Beetroot, Creamy, Earthy, Floral, Malty, Sweet, Vanilla

Preparation

Iced 8 min or more 6 tsp 8 OZ / 236 ML

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beerandbeancurd
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Yeah, this stuff is some wicked alchemy. Glad you enjoyed it.

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beerandbeancurd
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Yeah, this stuff is some wicked alchemy. Glad you enjoyed it.

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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