Lol, dark smoky is an understatement. We cook with the stiff, it's great for Chinese tea smoked chicken. I always wondered if anyone actually drank it straight.
Oh, yes. But I'm weird: I consider "smoky" to be as important a flavor as the common ones like "sweet" and "sour". I'm fairly consistent that way -- I like everything from scotch to barbeque sauce to have a fairly smoky component to it. And I'm quite consistent that way when it comes to tea: my favorites are things like Lapsang, Genmai, Hoji, and so on.
I'll second the Mate Vana, though I never cut it with anything.
They were giving out samples of the Mate/Rooibos mix in front of the store, and it really grabbed us. It does require some sugar (which is unusual for my taste), but it's quite yummy. And it doesn't have as much caffeine as the straight Mate, which is okay by me.
Straight up Yerba Matte has an odd smoky undertone I'm not fond of. You might enjoy it.
Hmm. Yeah, might suit me -- I'll have to try that. Thanks!
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Date: 2007-11-18 03:33 am (UTC)Oh, yes. But I'm weird: I consider "smoky" to be as important a flavor as the common ones like "sweet" and "sour". I'm fairly consistent that way -- I like everything from scotch to barbeque sauce to have a fairly smoky component to it. And I'm quite consistent that way when it comes to tea: my favorites are things like Lapsang, Genmai, Hoji, and so on.
I'll second the Mate Vana, though I never cut it with anything.
They were giving out samples of the Mate/Rooibos mix in front of the store, and it really grabbed us. It does require some sugar (which is unusual for my taste), but it's quite yummy. And it doesn't have as much caffeine as the straight Mate, which is okay by me.
Straight up Yerba Matte has an odd smoky undertone I'm not fond of. You might enjoy it.
Hmm. Yeah, might suit me -- I'll have to try that. Thanks!