Well I’m not doing any more sipdowns today, so I decided to go with one of the new teas I brought back from San Francisco. I stopped by one of the DavidsTea locations there specifically to get some of this tea, which I had wanted to try but never remembered to buy at the NYC store before I moved. I have tried a number of rose congous and don’t really need another in my life right now, but the inclusion of white chocolate in this peaked my curiosity.
The dry leaf smells rosy and sweet and a touch creamy, mmm. Steeped it has a lovely rose scent and also a bit almondy, surprisingly… it reminds me of the scent of Teavana’s Amandine Rose. Hmm, interesting! This is like a rose, almond cookie. Not sure where I am getting almond from, but it’s not strong, but the cookie is definitely present for me. And it seems to just be me, but maybe it’s the association with Amandine Rose.
So anyway, I am enjoying this tea quite a bit, but not quite as much as I enjoy a straight rose congou OR Amandine Rose. Also, as typical with DavidsTeas, the black base is boring (more boring than the Teavana one, even). So it won’t be a restock, but I will happily drink up the ounce that I bought.
Preparation
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I don’t know if your a carnivore or not…but I love cooking with tea and I found that rose/black combinations, steeped strong and allowed to cool, make great marinades for chicken. The tea stains the flesh to about a 1/4" depth and the rose flavor is soft and subtle, with a gentle fragrance. When cut the display with the tea stain is neat.
Mm, sounds good to me!
sounds interesting to me too!
I don’t know if your a carnivore or not…but I love cooking with tea and I found that rose/black combinations, steeped strong and allowed to cool, make great marinades for chicken. The tea stains the flesh to about a 1/4" depth and the rose flavor is soft and subtle, with a gentle fragrance. When cut the display with the tea stain is neat.
Mm, sounds good to me!
sounds interesting to me too!