Taste Training : Roses and Lavender
What better way to train the tongue and brain to pick up on specific flavor notes in tea than to drink tisanes that are restricted to each individual flower, spice, herb, etc? Considering that I have about twenty various herbs, flowers, fruit peels, and other tea blending ingredients on my shelves, I decided to do individual tastings on each non-tea product in order to better polish my taste memory.
I just received some fresh rose petals and buds, and fresh lavender flowers for my herbs supplier, so why not start with the freshest ingredients on my shelves. Obviously, there is not much to review on these products. The rose tisane smelled and tasted like roses, and likewise with the lavender. The one character to note is the feel of each tisane. The rose tisane had a medium body with a smooth, supple feel to the liquid. The lavender also had a medium body, but had a pungent, mouth filling feel. I can guarantee that I will never miss the taste of lavender after this experiment. I also know for blending purposes that it will be very easy to overpower a tea or tisane blend by not being careful and conservative with the amount of lavender that is used.
Here are the photos that I took while experimenting with these tisanes.
I did enjoy the color of the lavender liquor. It had an interesting reddish-purple tint. The lighting that I had to use for these photos was not ideal, thus the reflections. I have quite a few boxes of tea samples being delivered in the next week or so, so I am not sure when my next post in this series will be available. This type of experimentation and tasting is vital in developing one’s tasting ability, so there will be plenty of these posts in the future.