2252 Tasting Notes
I’m still a little inexperienced with sencha varieties, so I don’t exactly know what to look for … but compared to the Oren’s Daily Roast Sencha I tried recently, this is a little yellower and a little lighter. Very nice sweet, pale flavor, but not as nutty as the O.D.R. Good for afternoon when you just need something a little warm and pleasant.
Preparation
About 3 teaspoons to a 2-cup teapot. It’s thick, as though there ought to be cocoa in it, and there’s a little sediment drifting to the bottom of the cup, as though there ought to be cocoa in it, and there’s maybe a hint of chocolate, as though there ought to be cocoa in it…but mostly I’m just getting the cream. May have to doctor it with milk to see if it coaxes the chocolate out of hiding.
Sounds like the cocoa is a bit shy!
Or obstinate, like Lucky, my mother-in-law’s bad-tempered cat. (I almost wrote “bad-tempered mother-in-law’s cat.” Nothing like a misplaced modifier. Oops!)
Creamy-tasting tea doesn’t sound too bad!
It’s very similar to Adagio’s Cream … but if that’s what you’re wanting, go with Adagio.
Did you add any sugar to the cup? I have found that this helps lure the flavors out of hiding.
I never think of adding sugar since I’m not a habitual sweetener. You’re right. That probably would have helped.
Just a little sugar (or other sweetener such as honey or agave nectar, artificial sweeteners like splenda don’t really do the trick) usually encourage a flavored tea’s flavoring to come out and play… and you don’t really even need a lot of it. I’ve often used the analogy that it’s like salt with food, a little bit of salt when you’re cooking doesn’t really make the food taste salty, it just helps the food taste like itself. This is the case with sugar in tea. A little bit, and it doesn’t taste overly sweet, it just helps the flavors come out.
I’m not much of an Earl Grey fan, so my palate isn’t educated enough to know whether the bergamot flavor is spot-on or not. What I do know is that this tea has a lovely fresh-cut-flower smell and a mild lemony taste that overrides any “green” tones. Nice!
Preparation
Ginger Peach is very pretty to look at: some pretty blue-ish petals that remind me of cornflowers are scattered in with the black tea. The peach scent is deep—almost apricot. Steeped in the cup, Ginger Peach turns a dark golden brown. The flavor is heavy on the peach, light on the ginger, but altogether pleasantly fruity. Nice hot; should be very enjoyable on ice this summer.
Actually needed this for a morning medicinal — woke up jittery and tense and need something to stanch the flow of adrenaline. This was handy and helped; if nothing else, having a hot cup of anything steamy and smell-goody in my hand helps me relax. I’d give it the flavor equivalent of Celestial Seasonings’ Tension tamer.
Thank you for the likes, even when my product descriptions are tanking. You’re such an affirming bunch … I needed that this morning!
anyone waking up stressed needs some hearts hugs
Awww, AmazonV, that’s a lovely way to think of ‘em ’hearts hugs’!!! gmathis – hope your day went better after the tea & steepster (I’m seeing your tea note 10 hours later)!
Hanging out with my fifth graders at church helped … ten-year-olds are very funny, unique, and borderline profound people! I’ve been sneaking in some “Minute to Win It” games … all with a very intentional teaching purpose, of course … but a hoot to watch them attempt!
Haven’t tried too many of their unflavored “plain” teas, but seems to be the case with the flavors, or at least that’s how they brew them when they make them for you in the store.
I’m just conservative (spelled C-H-E-A-P) enough I don’t like having to double up.
Because this is a fluffy and light weight tea, use1 1/2 tea spoon per 8 oz cup instead of 1 tsp. If you prefer a stronger cup, you can then add more teas to your taste. If you need to add milk, then need to count the milk as part of the water. This tea, you can brew a second time, but with less water. I hope it helps. —Nancy