I’ve had this twice before but still don’t know what to make of it. I wholeheartedly agree with keychange that this kind of smells like the Caramel Vanilla Assam. To make that even stranger, CVA (and David’s Buttered Rum) had a powdered cheese kind of smell, so in a way, it makes sense that this smells like that. Maybe it’s the creamy/vanilla notes used in these types of blends which do that to my nose.
I made sure I let the water cool down before steeping, as the tea was a little astringent the last couple times. Cooled down water (probably around 90°C) and no more than three minutes… aaaand it’s still on the astringent side. Quite bold. Nothing wrong with that but I was hoping for some Irish cream and/or cheesecake, and I don’t get either, unfortunately.
Different city, different water too, and the results are the same. Perhaps my taste buds are more sensitive to the base? I’ll keep trying, but for now, I’ll add some biscotti-flavoured Bailey’s and guiltily not do any work.
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I find this one finicky, but when I get it right, I love it. :)
You’re all making me want to pull this one out again with this crazy cheesecake talk… But when I had it last I didn’t taste cheesecake at all :(
What do you find works the best?
I’ve only gotten it right twice so far, so I’m not so sure I’m the best to ask. The water here is hard, but I let the kettle cool for maybe 1-1.5 minutes then pour. I set my timer for 2.55, my logic being that 5 seconds could be me running from another room to remove the infuser, and I think the real key is to drink it while it’s still hot. Once it’s cooled, the astringency really comes out I find.
I’m going to try this one again too, but I’m scared of that astringency as well. I don’t like chugging my tea when it’s piping hot, because I don’t really get to enjoy it as much that way. Ah well, you can’t love ’em all, I guess. Shorter steep next time maybe?
It sounds like I basically did what Courtney did except let the water cool just a bit more. Hmm. But a shorter steep, may help, for sure. I’ve found it quite astringent when it’s piping hot too.
But ultimately, exactly, you can’t love ’em all.
I find this one finicky, but when I get it right, I love it. :)
You’re all making me want to pull this one out again with this crazy cheesecake talk… But when I had it last I didn’t taste cheesecake at all :(
What do you find works the best?
I’ve only gotten it right twice so far, so I’m not so sure I’m the best to ask. The water here is hard, but I let the kettle cool for maybe 1-1.5 minutes then pour. I set my timer for 2.55, my logic being that 5 seconds could be me running from another room to remove the infuser, and I think the real key is to drink it while it’s still hot. Once it’s cooled, the astringency really comes out I find.
I’m going to try this one again too, but I’m scared of that astringency as well. I don’t like chugging my tea when it’s piping hot, because I don’t really get to enjoy it as much that way. Ah well, you can’t love ’em all, I guess. Shorter steep next time maybe?
It sounds like I basically did what Courtney did except let the water cool just a bit more. Hmm. But a shorter steep, may help, for sure. I’ve found it quite astringent when it’s piping hot too.
But ultimately, exactly, you can’t love ’em all.