2252 Tasting Notes
Just updating: a lengthier review (and this is still good stuff!) posted at www.itsallabouttheleaf.com.
I’m beginning to think white teas are the reason non-teaists call it “hot leaf juice.” Used double the leaf I would normally use, kept the steep time at a minimum, and ended up with m-a-y-b-e a little mild buttery flavor in the cup, but not much. I think I’ll return to something with a little meat on its bones, thank you….
Preparation
Expect a longer review later on www.itsallabouttheleaf.com (I’ll update as I see it posted) but this is one mighty intriguing blend - I continue to be fascinated that blended tea without further flavorings or additives can taste like a million different things.
Preparation
When I saw how much this increased in volume during steeping—-easily triple what I spooned into the cup—I was sure I’d ruined it. Surprisingly, there was very little of that overcooked veggie taste; it was light and grassy and not bitter.
Preparation
Regarding the dry tea: the blueberries clumped together a bit and made it hard to measure what seemed to be a fair quantity of fruit vs. rooibos. However, I must have gotten the proportions right. It’s nice and smooth and fruity—not a bit of tart. Rooibos is one of those funny ingredients that only goes with certain things, but blueberries work. Great chilled.
On ice. Nice!
The name makes me giggle. :-)
Always gives me visions of the old, old, old Dogpatch cartoon strip. That and my grandpa—-he brewed the real thing from sassafrass roots and iced it down in “trendy” colored aluminum tumblers that sweat like crazy in weather like this.
This was a “Shirley Temple Special” from Doulton that I was specifically saving for hot weather. Further research necessary—I didn’t care for my first sip hot; tasted awfully hibiscus-y; but on ice, the tartness took a backseat to the darjeeling. Wondering how it’ll behave with a little sweetener.
