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Project Ceylon

Back on track. Nearly. I’m actually writing this based on notes I made yesterday. Writing backlogs like this usually ends up in a big past tense/present tense messy muddle, but I’ll try and control myself. Pick a tense already and stick to it! Bear with me if I can’t.

This one was initially quite confusing to me. Usually the word ‘silver’ gets attached to white teas, so I had to check several times before my brain would accept that it really was a black one we had here. No clue where they get the silver from. It didn’t even taste silver. If anything it tasted more yellow. Bright sun-yellow.

But synesthesia aside, this tea took us into the mid-elevation part of the scale, grown at 600-1200 meters above the surface of the sea. It’s also the one grown furthest to the North of all my Ceylons so far. I wonder if that makes a difference?

The dry leaves didn’t have much in the way of aroma on their own. I had to try and breathe on them a bit before anything would come out, and then it was a sweet note of honey and a little bit floral as well. Nectar is really the first word that pops into my head with that combination.

After steeping there was much more aroma and the honey note was very strong, but I didn’t get so much of that floralness that I caught on the dry. Instead I got the impression that there might be a note of grain hiding under all this bee stuff.

At this point I can’t say I was particularly surprised to find a load of honey in the flavour. Actually, if I hadn’t known better I would have thought that this had actually been flavoured with honey. That’s how strong it was and how close to actual real honey I thought it was.

Here, we also got the floral notes and the grainy notes back again. At first I thought that it might have been two sides of the same coin, but I definitely thought I noticed both in the flavour, so I decided it was more likely that they were both there independently. Which sounds ridiculous, I know. Like the flavour is made up of random coincidences and various flavour molecules meeting up randomly. Anyway, there was definitely a bit of something floral under the honey and a smidge of grain under that as well.

Primarily, though, it was just very strongly honey. I had an Assam once which would do this when brewed Just So. It was highly enjoyable, but totally unreliable. It seemed like a complete stroke of luck when it went honey-y and I never could figure out what it was that made the difference, because I thought I made it in the exact same way every time. This Ceylon came out even more strongly honey than I remember that Assam doing and two steeps of it, both heavily honeyed, implies that it does so with much more consistency.

I found this one greatly enjoyable, although at this point in Project Ceylon I will have to say that Ceylon blacks generally don’t really seem to resteep well. That’s a shame, I think, now that Husband and I, in the Age of Frugality, have become so good at always steeping a tea twice before tossing the leaves. There is a great deal of guilt involved when not doing it with these… (I’ve been spoiled by Chinese blacks, haven’t I?)

I’ve never had this one before either, so I can’t tell if I agree with myself or not.

Reference map: http://goo.gl/maps/76sz4

alaudacorax

I always write from notes – male – can’t multi-task – can’t concentrate on the tea and write proper sentences at the same time. And, yes, writing from notes does play hell with my tenses – I always struggle to keep them straight.

Angrboda

I often write while I’m having the cup. It just means I have to be careful to start with the middle, and then fill in any intro-y bits afterwards. Otherwise I forget about the tea and it starts cooling. :)

Thomas Smith

I like the map you have going. I put a regions map together once, going back and forth with a guy through emails from the Ceylon Tea Board but I always wound up with a few gaps in conflict with where the boundaries ought to be.

https://maps.google.com/maps/ms?msid=208473301948425979578.0004a7ff0b463233b3a64&msa=0&ll=6.915521,80.69458&spn=3.266012,3.532104

Kashyap

great map Thomas! Angriboda I also have a small booklet from the Colombo Tea Trader’s association kindly provided by Empire Tea Services owner Lalith (a former manager of several tea estates in Sri Lanka and now a guide, importer, and wholesale tea vendor)…let me know if you would like me to mail this to you and also check this out if you are on FB https://www.facebook.com/media/set/?set=a.436697746411386.1073741831.435275026553658&type=1
or look up Tea Around Town on FB

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Comments

alaudacorax

I always write from notes – male – can’t multi-task – can’t concentrate on the tea and write proper sentences at the same time. And, yes, writing from notes does play hell with my tenses – I always struggle to keep them straight.

Angrboda

I often write while I’m having the cup. It just means I have to be careful to start with the middle, and then fill in any intro-y bits afterwards. Otherwise I forget about the tea and it starts cooling. :)

Thomas Smith

I like the map you have going. I put a regions map together once, going back and forth with a guy through emails from the Ceylon Tea Board but I always wound up with a few gaps in conflict with where the boundaries ought to be.

https://maps.google.com/maps/ms?msid=208473301948425979578.0004a7ff0b463233b3a64&msa=0&ll=6.915521,80.69458&spn=3.266012,3.532104

Kashyap

great map Thomas! Angriboda I also have a small booklet from the Colombo Tea Trader’s association kindly provided by Empire Tea Services owner Lalith (a former manager of several tea estates in Sri Lanka and now a guide, importer, and wholesale tea vendor)…let me know if you would like me to mail this to you and also check this out if you are on FB https://www.facebook.com/media/set/?set=a.436697746411386.1073741831.435275026553658&type=1
or look up Tea Around Town on FB

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Bio

Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

The Formalities

Contact Angrboda by email: [email protected]
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014

Location

Denmark

Website

http://angrboda.livejournal.com

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