Featured & New Tasting Notes
This tea was fantastic and even more than I had hoped it to be. Oolongs are some of my favorite teas, and this one was a bit of a surprise. The liquor is a very pale color, which could be a tip off for a light tea, but the flavors are exquisite. On my first sip, I just enjoyed the complexity of the flavors unfurl on my palette. Upon my next few sips, I started to taste some subtle floral qualities that were especially pleasing. Paired along with these floral notes is a sweet honey taste as well as some tropical fruits, I can’t define the tropical fruit, but it really works for this tea and all the flavors pair well together. I steeped this tea 4 times and even on the 4th steep,I was still impressed by the amount of flavor left in the leaves. Next time, I am going to try and steep it 5 or 6 times to see when the flavors dissipate.
Needless to say, this is one tea that I will definitely be picking up when Adagio debut’s their new Maestro Collection!
Preparation
This tea smells suprisingly like warm honeyed biscuits! The taste is a bit like milky, toasted oatmeal— yummy!
I’m really enjoying this tea, although I wasn’t so sure I would. I’m kind of prejudiced against Ceylons because, from the few I’ve tasted, I’ve found them too mild, timid and non-descript—fit only as bases for flavored blends.
But this “French Breakfast” is opening my mind. It is mild, yes. But it’s mildy elegant . The flavor is present but in a soft and comforting way.
The harsh glare of morning may be too much for this “temperate” tea. It would be better suited for a lazy, luxurious brunch. Or as an afternoon repast—with plenty of milk and sweet nothings.
Oh, this is lovely! The black tea is robust but not so much so that it overpowers the flavor of the roasted chestnuts. The flavor is nutty and a little sweet, toasty with just a hint of smoke and malt. Full-bodied and pungent. I am really enjoying this!
I am currently on my second infusion of these leaves. Both infusions have been very flavorful and delicious.
Preparation
I’ve fallen in love with smoky teas;
Their ashy taste will always please.
The flavors are strong with no dearth
Of tar and of peat and of earth.
That’s me! I know that most people disagree with me, but smoke is my niche; my dream lover; my mystic muse. I went to France to obtain this—or really, I emailed to France. I also ordered a superb jelly and just had a most smoky afternoon snack: I felt as if I were in a Paris “une boite de nuit” with the smoke of Gitanes and Gauloises curling all about me. Let my calico cat stand in for Josephine Baker, and I’m flying “en avion de l’ame!”
Here’s the jelly, which I had with bread and un p’tit beurre:
«Tarry Souchong» tea jelly:
Created by the Mariage family in the 19th century, these collection of tea jellies, manufactured in the traditional way in copper pans, are a wonderful accompaniment to toast, brioches and scones. The fruit of this ancestral knowledge, this tea jelly, flavoured with a smoky Formosa tea, combines its subtlety with the splendour of the best teas."
I am utterly enthralled! The smoky teas that I adore are typically far less costly than the delicate whites and the carefully cultivated greens, so I am in luck. This is my moment of Tea Nirvana, of ecstasy that fills my being with a thousand pulses of pleasure.
Preparation
Wonderful review! Your poem made me smile. I’ve only had one lapsang souchon so far, but I really really liked it – your note makes me want to continue down the smoky path.
Picked this up today at Williams Sonoma it was on sale because the expiration is for the end of this month (or so says the bottom of the tin) and so I thought $6 what the heck I’ll either drink it fast or make iced tea out of it and then it will definently be used quick!
Opened the tin to the joy of peachy, tangerine scent what a fabulous smell for a tea! Steeped it up and the more it cools the more flavors I get I think the peach makes the tangerine stand out and it is a most delicious cup!
Update: bumping this one up a little because it is so delicious.
Preparation
This really does smell sooo good! I haven’t had it in awhile – but thanks for reminding me – I think I just may have a cup today!
$6? Score! And Williams Sonoma sells Rishi?! I definitely didn’t know that… now I need to find my nearest store!
I cannot (in this instance) tell a lie: I have been sort of afraid to place an order with 52teas.
I’d have to say that flavored teas aren’t really my go-to cup. I really marvel over the wide variety of flavors that Camellia Sinensis is capable of producing all on its lonesome, or at least with a little bit of environmental coaxing.
More, I’m wary of flavored teas because often, the flavors are…not believable.
Today I’ve had two offerings from 52teas, and I’ve liked them both. This is my second, and to be honest it was sort of an unusual flavor for me to choose, as apples are not really my go-to flavor for much of anything. Something about the combination of apple and honey was appealing enough for me to want to give it a try, though, so…here we are.
It’s a subtle tea, to be certain, but quite good. There were chunks of dried apple in the tea leaves. Despite the warning that ‘this tea may be sticky’, there was no rampant clumping of honey-saturated leaves going on, which is good. ;) The smell of the dried leaves doesn’t quite reflect the taste of the tea.
And that taste is…again, very subtle. There’s mild black tea as a base. You sip, and if you hold the tea in your mouth, you get the taste of dried apple…and then on the swallow you get a little bit of its sweet tartness unfolding in your mouth, especially along the sides of the tongue. Definitely apple. Honey may have a presence here, but if so, it’s very mild.
I seem to remember someone always searching for well-done apple teas. I am sort of hoping it’s Jillian so that I can send her some in recompense for my perpetually delayed shipment of sample tea!
Preparation
Huh, I was surprised by the general ratings. I notice a lot of steepsters find the ginger overpowering. This is where my liking to more mild tea’s came in handy. I used maybe 12 – 15 oz boiling water to just 1.5 tbsp pu-erh for 5 minutes. The ginger wasn’t too strong and what I enjoyed most was the sheer difference in taste (from green, black, and white, which is what I’ve been drinking most). I guess that’s why it’s called Pu-erh!
Anyway, the ginger is evident and I like it. Otherwise, I’m really not sure how to describe this Pu-erh. Instead I will describe how it doesn’t taste. It’s not musty, or down to earth. It’s not sweet or bitter. It’s not smooth, tangy, vegetal, or floral.
Citrusy? Maybe. Bold? Most likely. Try it for yourself. But I recommend reducing the tea to water ratio.
Preparation
Sorry Yunnan Golden Tips, I am officially casting you aside like yesterdays jam.
The aroma of Caravan’s leaves are overwhelmingly smokey, but the flavour rounds out to that perfect balance of tea and woodsmoke with a faint hint of sweetness… I’m completely in love. Smooth enough to drink plain, plus it held almost all of its kick for a second steep – you should order some now before its gone for good.
I’m so cute-ed out by this company, you have no idea. And not just for entertaining my tea gang idea/reality on twitter. Prompt international delivery, rad packaging, awesome wee extras. Can’t wait to patch up and roll through town with my gang, terrorizing people who drink bad tea…
Preparation
I, too, love Caravan. I’m deeply in love with the smoky, sweet brew. Everything else seems insipid after one’s fallen in love with smoke.
Its just SO much better than all the other smokey teas I’ve tried! I’ll have to keep an eye on how many sets are left, I suspect I will need to reorder…
Oddly enough I came to know about this company through the rave reviews on their packaging design. I can’t wait to taste. In my shopping list now! :)
I must confess that I was becoming jealous of all the posts today that mentioned their GM sampler had arrived. Then I went out on an errand and came home and saw the package in my entryway. I let out an earth-shattering “squee” that sent my cat tearing across the room for cover. But I digress and would like to post my tasting note and then re-digress so anyone who wants the review can read it up front and then ignore the rest of my rambling.
This was the first tea I chose out of the 31 even though so many called out to me. I have never tried a black/fruit tea combo (oops – just realized that I’ve had decaf apricot ::facepalm::) and this one just sounded happy. I’m also hoping to expand my understanding of black teas. I’m generally not a fan of many of the black teas I’ve had – I’m turned off by their astringent bite. I popped open the bag and holy schnikees! It was pear. It was uber-pear. It was pear that shouted “I will suck your soul!” Underneath that there was a bit of musky-polleny smell.
I steeped that sucker and held off eating (I was really hungry) just to try this without distraction. I found it utterly yummy. I’m not a fan of pear and I’m not a fan of honey. Who knew that this blend would do a dance of happiness in my mouth? I drank the whole cup without eating since I was enjoying it so much. Afterward I did get a dryness to my mouth, but that doesn’t bother my noob palate – not yet. I’ll try more teas, but so far this is on my shortlist for my next GM order. And I’m dying to try this one iced. TG
Okay – so now I wanna have a moment to express my utter joy with tea. I’m a HUGE lover of books, but I can’t recall squeeling over a new book’s release. In the short time I’ve been discovering tea (with loose leaf being a mind-blowing new experience), I have fallen in love with the drink/experience. I love tea. I love the process. I am a tea-aholic and that brings me joy. I’ll find myself running my hands over the tea pots as the tea steeps and that makes me happy. I wish I had better words to express how much tea has rocked my world and I’m so very grateful that there’s Steepster. I’ve gained so much insight and pleasure from reading others’ thoughts. Happy, happy, joy, joy!
That is all :)
Edit: Okay, so not quite all. After my second steep I think I was coming down from my first ever “tea high” – like a runner’s high only yummier. There was something odd about this tea that I couldn’t put my finger on, so I read through more tasting notes and takgoti nailed it: “strawberry runts and banana boat suntan lotion.” And after reading others I thought that there must be a better fruit tea out there – so I bumped down my rating a bit. I still like this tea, but I’m more uncertain about reordering. The TG stays for now since at that time I definitely was euphoric, but not due to this tea alone. I shall try this one more time in a saner frame of mind and possibly readjust the rating one more time.
Preparation
I’ve screamed and done outrageous dances and made up extemporaneous arias over the arrival of books and teas. Not much else can excite me aside from my daily “cast of characters”. I, too, ordered the sampler. And am waiting.
I’ve danced and cried at the same time over the release of books. I have yet to do that over a tea, though. I guess it’s good to have a goal in life.
Hooray for books! I’ve definitely done happy dances and hopped around holding the book to my chest. But I really don’t think that I’ve squeeled or cried. I love books – wherever I move isn’t a home until I’ve unpacked my books. I think that it’s beautiful that these two things are ingested and appreciated in different ways, but in the end they both can bring so much pleasure.
I am seriously drowning in tea now. My orders from 52teas and The Simple Leaf both came in today, and now I’m starting to think that investing in a better tea storage solution is completely critical. This wouldn’t be such a disaster if I were capable of ordering just one or two samples, but I’m really not. My counter is a minefield of new tea.
Soooo, anyway!
What can I say about this tea that other people haven’t already said?
Opening the bag, you’re hit with the scent of cocoa powder — the light, fluffy, dusty kind. To me, the aroma was a lot like chocolate milk. Everyone to remark on the leaves themselves is utterly in earnest — they are incredible. Thick, woody, substantial, smooth. They are tea leaves that you could kill a man with. They have heft.
They are also very difficult to estimate by eye, reinforcing for me that a scale is something I’m overdue to invest in.
Steeped, while still very hot the aroma slips occasionally toward something distinctly honey. Honey and cocoa are definitely there…and so is a woody depth that reminds me not just a little bit of Golden Moon’s Imperial Formosa Oolong. You never lose sight of the fact that this is tea, either; what I think of as the quintessential tea flavor is there, but darker, shadowed.
The other note I can identify is one I’ve gone back and forth about adding here for reasons that will become obvious, but it’s just so prevalent that I can’t really see any way to get around it:
Cannabis.
Not fresh. More like…hash. Why yes, I did spend a few years in my youth doing things you’re not technically allowed by our country to do!
Seriously, though, it’s there. In small quantities, and more like the memory of something than the fact of it, but recurrent enough that this note would be incomplete without its mention.
For all that the list of flavors is dark…the tea itself is surprisingly not so, with a very low and subtle sweetness on the tail end that uplifts the oolong-like fullness in the mouth.
A delicious tea, and completey worthy of whatever ranting and raving people have been doing.
PS: Good for a second steep.
Preparation
chocolate pot?!?!?! Normally the weirder the tea, the more I want to try it, but that scares me… Every year I go to reality haunted house and one of the rooms smells EXACTLY like pot smoke (I’ve been told)… I’m also allergic to cigarett/cigar smoke (not campfire oddly enough)… But maybe between the chocolate and the pot this would help my chronic pain. Samovar’s Ryokucha has been discribed as crack, so this doesn’t surprise me lol.
Great review. I agree with you about the aroma. Right now my tea is stored in a system of cardboard boxes: there’s a rooibos box that I glare at; a green tea box, and a black box and then an herbal tisanes box. But I’m going to start sub-dividing: I need a box for smoky blacks and for floral blacks and for fruity blacks.
Haha, Cofftea. It really doesn’t scream ‘cannabis’, in case you’re worried. You would never smell it and immediately think that; there would never be any risk of mistaking one for the other. Think of it as being more like…the various floral or fruit notes you can pull out of an oolong, for instance. It’s not the fruit or flower, but it shares similarities that trigger parallels for you, even when very subtle.
Doulton: But where do you keep your boxes? That is the question! My cabinet…is too small! I should probably invest in some sort of counter-top chest…hmm.
I think I will have to up the rating for this tea: I was actually craving this one. I’ve craved plenty of teas, but never a white. That is really saying something about this particular one. Amazing. I think that white teas seem to get better the longer they are steeped, but that may only be true with the ones I have had. This has an insanely strong coconut smell and taste backed by a light white tea fresh hay-like flavor. The fruit flavors are dominant, the hay-like flavor is barely there which makes it enjoyable.
Preparation
Thanks to Auggy who sent me the most gorgeously packaged teas ever, I am now sipping this tea. What a magnificent Lapsang! This tea exemplifies all the reasons I love the Lapsang Souchong in particular and smoky teas in general. I am not surprised by the wide range of ratings.
Certainly the aroma is absolutely indicative of a smoky tea. The aroma and the taste got me to thinking of Russian literature. I know that this is not labelled a caravan—but I thought of Boris Pasternak. One of the first literary controversies I was aware of was his Nobel Prize, gratefully accepted and then rejected, probably because of pressure from the Soviets. So I started reading his poetry and then I read his sweeping epic, “Dr. Zhivago” (the book is better than the film, which I haven’t seen for 40 something years).
This tea tastes like Yuri and Lara huddled up in a small cottage with the fire aflame. As Yuri Zhivago ventriloquizes Boris Pasternak, he reflects on winter:
“It snowed and snowed ,the whole world over,
Snow swept the world from end to end.
A candle burned on the table;
A candle burned.”
This tea reminds me of the insistent beat and flame and flare and flicker of the candle burning on the table as the fire roars in the fireplace and the Samovar boils away.
Golden Moon has at this point my vote for Best. Lapsang. Souchong. Ever. I know I’ll drink more—for me the land o’ Lapsang is largely an undiscovered and yet to be mapped country—but I’m placing an order.
I know that this review is more evocative than specific but for what do we live but to be evoked into sensations, emotions, nostalgias, memories and tea, like poetry and music, is a wonderful vehicle. This Golden Moon Lapsang Souchong (spasibo, Auggy), has taken me back to late 19th and early 20th century Russia.
Okay I have not had a Lapsang Souchong so I’m wondering do you typically use milk and sugar? I got in my Golden Moon Sampler today and would like to try the Lapsang Souchong but need to be properly prepared. :)
I’d try it first without additives. It’s a pretty unique flavor, and worth experiencing on its own before changing it up. I think it’s a love it or hate it thing, though. I liked what I’ve tried quite a bit, but it’s pretty intense and not something I’d do every day. Basically, I smelled smoke for two days after drinking it. I think it gets in your pores. ;-)
I always try a tea without any milk or sugar for the first several sips. Then I will (sometimes) experiment mid cup with adding a splash of milk (I use whole milk for this purpose) and some brown sugar little cubelets—not full sized ones, but little crystals.
I do like to add milk and sugar to the Lapsang Souchongs. I don’t add any to green teas or white teas. The more bracing and robust the tea, the more likely I am to default to a milk and/or sugar addition.
This is the tea that made me realize that there was more out there in the world of rooibos than typical red rooibos. There was green rooibos and it was pretty darn good!
Fruity fruity fruity! Just let the scent beat you with mango for a moment, okay? You know you like it. Sweet, super-ripe, almost musky mango that turns into sweet, perfectly ripe mango as the cup cools. Come on, take another sniff. :smack: Mmm, mango.
Sipping though? Ah, that’s a whole different fruit. Sure, sure, there’s some mango in there. But the citrus, yeah, it’s gonna get in a few hits. Sweet, gentle, sweet, fresh and oh yeah, did I mention sweet? Not bergamot or tangerine. Maybe sweet kumquat skin or the mild but sweet Barnfield orange. And not a single hint of nasty, sour wood to be found.
Basically, this is like a ripe tropical fruit salad in a cup. And not even a wooden cup.
Preparation
I really want to love this tea. I am hitting “like” at best right now. For the first pot I made I just scooped out three teaspoons of leaves for my 22 oz. Beehouse pot, not filling it to the top with water. The tea had a nice flavor but was VERY weak. I thought I might be the problem and I was! These leaves are large and light, so when I actually weighed the leaves, it took four teaspoons to equal standard testing weight. (That would be about the same weight as three dimes.) That made it stronger and the flavor is good, but still not quite strong and rich enough for me. I may be spoiled by original Irish Breakfast. I will try it again, and again…no doubt, until I get better results, but in the meantime I would say that if you want decaf tea, the best I have found so far is decaf Orange Pekoe by Southern Season or Decaffeinated by Harney and Sons. The best FLAVORED decaf black tea I have tried is…sigh….Vanilla Comoro. By the way, I added sugar but no milk. I will try again with even more leaves and see if that fixes it.
Preparation
I have a friend that always brings me tea souvenirs from her vacations. Most of the time it is Jasmine. I’m not sure is this is because it is her favorite or if I once made a comment while we were eating at our local Asian lunch haunt. Anyway, when I saw yet another Jasmine, I secretly wished for a little change. Luckily I got it. I’m one lucky steepster!
Don’t try to rush this tea experience. It is fun from the start. The pearls are beautiful as they unfurl so be sure to brew using a clear glass container. Next the sweet smell of flowers hit you but the flavor is mellow. It all works together for a wonderful experience without overwhelming the senses. Quite enjoyable.
Mr. Grey! I do love his artfully suave ways!
As I’ve said before, this is absolutely one of the best Earl Grey teas I’ve had. The bergamot is strong but not perfume-y. The Keemun is such a great base for the bergamot because it is strong enough to withstand the power of it. Interestingly enough I am picking up a slight cocoa note in the finish. I’m not sure why this is. I didn’t pick up on this with my first cup of this tea… I don’t know if I just missed it, or if my taste buds are a bit off this morning… the other two teas I’ve had this morning tasted spot on, though.
I haven’t yet tried this Earl Grey with milk – perhaps the next time I brew it I will add a bit and see how it fairs.
Preparation
Last of the bags that Jillian sent.
This tea is pretty forgiving, it seems; the second one I had I forgot in my cup thanks to a phone call and it was still delicious. Something in the combinations of the spices seems to linger after you swallow, hanging out in your belly like a warm battery, and there’s a sweetness that makes it really appealing even now, when the sun is finally out and the holiday season is the very last thing on my mind.
While it’s not a huge production for me to brew tea — since I use an in-cup infuser in a 16oz cup, and the zoji keeps me flush in hot water — it’s sort of nice to have bagged tea around too, admittedly. This probably makes me the laziest person on earth.
Yeah, I’m a fan. I definitely plan to nab a tin of this, when I finally place a proper order.
Thanks, Jillian!
My first order with TeaSpring was a speedy delight! It was thrilling to get a package from China. I think that it took no more than 10 days (including weekends) from the time I placed the order to the day of arrival.
This oolong has an intriguing taste. I would call it “peach trees a bit before ripening”. It has elements of grass, floral gardens, and young fruit. The leaf is very very long which makes measurement a bit of a challenge, but it’s always delightful to see such a long leaf. The leaf is also really multi-tinted with yellow and green and white shadings that are a real pleasure to look at.
After a brief infusion, I enjoyed a subtle, flowery tea which very much belongs in the early spring. It is not as grassy as some greens and not as astringent as some oolongs can be. It very much is a light yet complex treat, redolent of a walk through a sedate yet aromatic orchard in early spring.
Preparation
Having worked at Borders (pre-Seattle’s Best), Starbucks, and Barnes & Noble I’ve tried their chai drinks and didn’t care for any of them. I likened the tastes to liquified servings of cinnamon & sugar toast. Granted, I never did try the Tazo tea bag version of this during my tenure at Starbucks, so I decided “what the hey” this morning and gave this free sample a go.
While I waited for the tea bag to steep I took a sniff of the packet and my head involuntarily shot back. The spice smell was so intense that my sinuses actually cursed at me in several languages. I quickly tossed the packet in the trash and tried to get myself back into a zen-like state of open-mindedness regarding this tea.
The smell reminds me a lot of the Extra Cinnamon gum that I had to stop chewing because it irritated my mouth so much. And here I must note that I’m a straight-up-no-additive tea drinker. I could imagine this tea being benefitted by some sugar and milk (but then I think that it’d be back to the liquified cinnamon & sugar toast taste). I actually preferred this black version over the other chais I’ve tried. The smell is a lot more intense than the taste. Someone mentioned that this tea reminds them of Christmas – I can see that, but Harney and Sons’ Holiday tea has already taken that spot for me.
Overall, I wouldn’t turn down this tea if it were offered to me, but I will not be purchasing this one. I am now very curious about their Double Spice Chai (with which I will NOT do the pre-steep packet sniff). M
Preparation
Last weekend some friends and I went to club/bar that had $15 all you can drink beer and rails, needless to say, shit got crazy and it was a blast…. But the next morning I wasn’t feeling so great…. Britt told me that she just recently read something that banana milk shakes apparently are good for hangovers because the banana helps calm the stomach, and with the honey, builds up the depleted blood sugar levels. The milk soothes the stomach and re-hydrates your system. Bananas are also rich in the important electrolytes, magnesium and potassium, which are severely depleted during heavy drinking, thus giving you a nice energy boost in the morning. Sadly, last weekend I didn’t have any bananas, so it was just water and Gatorade for me.
Fast forward to this weekend… after a night of Gin N Juice, Smash Bros, and Bang!, I didn’t wake up hungover, but I still didn’t feel like 100%…. So since I now have bananas, I decided to give the banana shake a try even though I wasn’t feeling too bad. But then I remembered reading in a tea book that green tea is good for hangovers, then it hit me…. Banana Matcha Milkshake!
So, pulled out my remaining shiki matcha powder (about 1.5tbsp), added 3 bananas, 2-3 tablespoons of honey, 2 cups of milk, and a handful of ice cubes to add a nice texture too it (plus, H20 always helps with re-hydrating yourself)… BAM! Heaven in a cup…
Boy, does this hit the spot… Great form of sustenance, I feel like I don’t even need to eat breakfast now, I’m actually full from drinking this….. Like I said, this morning, I’m really not hungover, just feeling really lethargic… I already feel a nice little boost of energy from this… So I could definitely see how this would be a nice hangover remedy…
This is a perfect blend of banana and matcha… You get a nice banana flavor, with grassy undertones that mix well together. Then you get that little extra bit of sweetness from the honey… With how glorious this tastes, you’d think it wasn’t healthy for you at all… BUT IT TOTALLY IS!… So I’ll definitely be making this in the future for hangovers or if I just want a nice, refreshing, and healthy drink to satisfy my sweet tooth!
Now I’m just gonna sit here and relax while drinking my shake and watching highlights from last night’s Blues game….
Smells like a Ceylon (i.e. archetypal black tea), but a little fruitier, especially when hot. No additives this time – it’s tasty enough without, and I think milk might overwhelm the subtle bits (yes, there’s a little molasses) that make it more interesting than a typical Ceylon. A little sugar would probably be fine, but I wouldn’t do honey (again, subtle flavors). Some spice and berry make this quite satisfying, but I probably wouldn’t buy a stock; I like my black teas more in-your-face (a.k.a not ceylon) than this.
(Also I like parentheses :)
ETA: Actually, a tiny bit of cream was very good for this – brought out the rich caramel flavors. And a second steep at 5 minutes was slightly weaker but still very good.
Preparation
One pretty special cup of tea.
I was craving something white and delicate today, so I pulled this out of the takgoti box of wonders. The leaves are gorgeous, green, fluffy beautiful wonders. And the leaves are speckled with the cutest of teeny blossoms. I’m assuming that this is osmanthus.
A word about osmanthus. I’ve never actually tasted it before now. The leaves aren’t particularly fragrant – white teas usually aren’t, in my experience – but there is an underlying sticky sweetness pervading the smell.
A tablespoon of this into the pot, and we end up with a light-cream-yellow infusion. Now the smell… I’m getting some pineapple, mixed with honeyed hay and silver needle goodness.
The taste… is actually a bit surprising! There’s the definite silver needle base, which is a bit veggie, but very smooth and endlessly drinkable. But the main notes here are this floral-honey note. I’d definitely lean more towards floral, though. And I can’t really identify the flavor note. I guess it tastes like osmanthus! It really is a peach-y sort of pineapple-y conglomeration.
Oh, and that toasted hazelnut that Samovar mentions in their tasting notes? Totally tasting that as well. It’s an end note, but it almost tastes like the husk around the nut once it’s been toasted. That kind of woodsy roasty goodness. I can’t describe it really any other way. Although there is a pretty distinct hazelnut tone as well.
Nom nom nom! Seriously Samovar, stop it. Stop being so awesome at everything that you do.
Preparation
I was really excited to make this today at home so I could have a cup with my husband. I knew he would love this one. I wish you could have seen his face when he tasted it! He thought it was a revelation. I showed him the story of the way the tea was produced on thesimpleleaf.com and we marveled over this natural wonder!!!!
So good. So unique. He compared it to a chai/not chai. I explained my coffee/chicory/chocolate/caramel/ not coffee/chicory/chocolate/caramel theory and he thought I nailed it :) He just yelled from the other room “I think this is my favorite tea!!!”
I’m telling you – a revelation! <3
We’re featuring their Maestro Collection today in Steepster Select (http://steepster.com/select) if you want to grab it early! It’s not available through their site yet but they gave us a special access for a preview release.