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I have tried so many new teas over the past few days, but have been overwhelmed with classwork (I took a Chemistry class for kicks, and am indeed enjoying it — but it’s so accelerated time-wise that it’s managed to take over my life). Three more weeks in survival mode!

I did want to pop on and put a note here, though. I did a bit of googling, because this flavor that runs through soooo many of the teas I’ve had lately was haunting me. Linalool oxide! It’s in this Nepalese black, it’s in Darjeelings, it’s in White Antlers, it’s in Wild Tree Purple Moonlight White from YS… and it turns out I don’t love it. I mean it’s okay, it’s drinkable… and I can see why some people would enjoy it… but it’s not a scent or flavor I want to seek out any more often than I accidentally stumble on it. I kept calling it camphor/menthol, but it’s more than that — I needed answers!

“It occurs naturally in green and black teas. Linalool oxide can be described as camphorous, floral, fruity, spicy, tea-like, woody and even minty. It is well known for adding depth and sweetness to tea and lemon flavors as well as enhancing woody notes in red wines. Natural linalool oxide can also be used for mint top notes due to the fact that it has nice cooling sensations at certain levels.” (perfumerflavorist.com)