Long back story, feel free to skip to the "My actual question" paragraph
All of my almost ADVs (3 1/2 now, and I rotate among the main 3 all day) are not sweet, and are very low % flavors (3 - 8%) compared to a lot of people posting in here. Some are simple recipes - the still changing one is a mint mix that I'm still working out - it's looking like 4 mint flavors. My original and still favorite is single flavor Nature's Flavors Earl Gray Tea (currently at 5.1/2% but new batch will be 6 or 6 1/2%. I ordered the diacetyl free* version (they have about 10 variations) last time and it's kind of watery/musty tasting. I also have a menthol/Burley tobacco, and I'm working with a Jasmine tea (Inawera 'Green Spring ') that's the half. I know Jasmine Tea ought to taste flowery, but that's a light, airy flowery, and this is like that back-note on some fruits - it's more like talcum or perfume flowery not tea flowery. If I could find Green Tea to add to it I would but the only plain tea is Black Tea
But, my actual question is how to add a richer, deeper note to any or all of these (Earl Gray Tea, Burley Menthol tobacco, Jasmine Tea and a mint mixture) without adding sweetness? I have on hand some:
Nature's Flavors
Cream, and
Butter
Inawera
Custard,
Vanilla Tahiti,
Cactus and
Sweet King
TFA
Sweetener and
Bourbon** Vanilla
plus Ethyl Maltol.
I'm willing to order more of something to try adding to sample batches. (As usual I've left making the new large (120ml, but I'm thinking 240 this time for the main 2 - Earl Gray and Burley Menthol) batches until the last possible minute - planning ahead? What's that? So I'll be mixing up those tonight.
The Vanillas seem a little odd with tea flavors, maybe ok with mints, but my mint is getting very nicely multi-layered and shouldn't need anything much more - I hope.
I'm not even sure why I have the sweeteners, unless they were on an 'Everyone should have these' list when I started DIY 4 years ago.
Part of my current problem/question is that thanks to a (well worth it) medicine I now have extreme dry mouth, which seems to knock down flavor, so I've been ramping the flavor %s up fast for me, instead of the same old, same old I've been doing for 3+ years. And I'm also generally looking for improvements I can make.
* I'm 66, smoked for 42 years, have read the available information on 'popcorn lung' in people exposed to large amounts of diacetyl in industrial settings, and have decided that I don't see much point to cutting down/out something that seems to improve many flavors.
** 'Bourbon' vanilla actually has nothing to do with the whiskey flavor, it's just a type of vanilla. I prefer it for baking over Tahitian and Mexican vanillas. It tends to be a richer, stronger vanilla than the others. The Bourbon family held a lot of power in France for centuries, lots of time to get things named for/after them.
All of my almost ADVs (3 1/2 now, and I rotate among the main 3 all day) are not sweet, and are very low % flavors (3 - 8%) compared to a lot of people posting in here. Some are simple recipes - the still changing one is a mint mix that I'm still working out - it's looking like 4 mint flavors. My original and still favorite is single flavor Nature's Flavors Earl Gray Tea (currently at 5.1/2% but new batch will be 6 or 6 1/2%. I ordered the diacetyl free* version (they have about 10 variations) last time and it's kind of watery/musty tasting. I also have a menthol/Burley tobacco, and I'm working with a Jasmine tea (Inawera 'Green Spring ') that's the half. I know Jasmine Tea ought to taste flowery, but that's a light, airy flowery, and this is like that back-note on some fruits - it's more like talcum or perfume flowery not tea flowery. If I could find Green Tea to add to it I would but the only plain tea is Black Tea
But, my actual question is how to add a richer, deeper note to any or all of these (Earl Gray Tea, Burley Menthol tobacco, Jasmine Tea and a mint mixture) without adding sweetness? I have on hand some:
Nature's Flavors
Cream, and
Butter
Inawera
Custard,
Vanilla Tahiti,
Cactus and
Sweet King
TFA
Sweetener and
Bourbon** Vanilla
plus Ethyl Maltol.
I'm willing to order more of something to try adding to sample batches. (As usual I've left making the new large (120ml, but I'm thinking 240 this time for the main 2 - Earl Gray and Burley Menthol) batches until the last possible minute - planning ahead? What's that? So I'll be mixing up those tonight.
The Vanillas seem a little odd with tea flavors, maybe ok with mints, but my mint is getting very nicely multi-layered and shouldn't need anything much more - I hope.
I'm not even sure why I have the sweeteners, unless they were on an 'Everyone should have these' list when I started DIY 4 years ago.
Part of my current problem/question is that thanks to a (well worth it) medicine I now have extreme dry mouth, which seems to knock down flavor, so I've been ramping the flavor %s up fast for me, instead of the same old, same old I've been doing for 3+ years. And I'm also generally looking for improvements I can make.
* I'm 66, smoked for 42 years, have read the available information on 'popcorn lung' in people exposed to large amounts of diacetyl in industrial settings, and have decided that I don't see much point to cutting down/out something that seems to improve many flavors.
** 'Bourbon' vanilla actually has nothing to do with the whiskey flavor, it's just a type of vanilla. I prefer it for baking over Tahitian and Mexican vanillas. It tends to be a richer, stronger vanilla than the others. The Bourbon family held a lot of power in France for centuries, lots of time to get things named for/after them.