73
drank Ceylon Pekoe by Den Lille Tebutik
1254 tasting notes

Sshhhhhh! looks shifty I’m skiving off for a few minutes!

I took this one with me to work, because frankly it’s too boring really to drink at home. I have now found out that it’s not very suitable for work either. It’s difficult to brew it consistently and there are enough distractions at work that oversteeping happens every now and then. It’s not a very forgiving tea about that.

It’s got a bitter edge today because I forgot to take the leaves out in time. I don’t think I’ll buy this one again and I’m not sure I’m going to keep it here at work. I think maybe I’ll take it home again and bring something else. If I get around to it before the tin is empty, that is.

Better get back to some sensible, productive activity.

Marie

Love your comment! To bad the tea’s a dud. I find that plain ceylon needs something to make it a tad more interesting. It’s not like a malty assam that can really hold it’s own. Do you find the same to be true?

Angrboda

I don’t know, I think maybe as Ceylons go, it’s a good Ceylon. I may have come across some flavoured things from that shop that wasn’t a big hit with me, but I can’t really put a finger on the quality. I just don’t think I’m much of a plain Ceylon person. (The weird thing, though, the REALLY weird thing, is that I had an Uva Highlands Estate a few years ago and that one was awesome. So why is this so dull?)
Maybe it would help if I could make it consistently, but whenever I make it and look at my previous comments, I can never recognise my own thoughts.

I don’t have much experience with plain Assams, so I can’t really make the comparison there.

Marie

I read that teas are like fine wines. The taste from a single estate can change from year to year due to environmental elements. That’s why blending is so popular because it’s harder to identify those changes from year to year. So the overall taste is more consistent.

Angrboda

It was funny because I was thinking about the same thing last night when Lexitus and I had a wine made on a different grape than the wine we usually have. It was a good wine, but it was an enormous surprise when I tasted it the first time. It was SO not what I was expecting to get in my mouth. And then I thought maybe Steepster had been training me in tasting stuff more thorougly.

Marie

I think you’re right. For those tea lovers who prefer single estate teas to the blends, it must be frustrating because there are tons of blogs and reports about which vintage years a stellar for wines, but I haven’t come across hardly anything that provides continually new info about vintage years for estate teas. Maybe that’s something that can be created on steepster?

Login or sign up to leave a comment.

People who liked this

Comments

Marie

Love your comment! To bad the tea’s a dud. I find that plain ceylon needs something to make it a tad more interesting. It’s not like a malty assam that can really hold it’s own. Do you find the same to be true?

Angrboda

I don’t know, I think maybe as Ceylons go, it’s a good Ceylon. I may have come across some flavoured things from that shop that wasn’t a big hit with me, but I can’t really put a finger on the quality. I just don’t think I’m much of a plain Ceylon person. (The weird thing, though, the REALLY weird thing, is that I had an Uva Highlands Estate a few years ago and that one was awesome. So why is this so dull?)
Maybe it would help if I could make it consistently, but whenever I make it and look at my previous comments, I can never recognise my own thoughts.

I don’t have much experience with plain Assams, so I can’t really make the comparison there.

Marie

I read that teas are like fine wines. The taste from a single estate can change from year to year due to environmental elements. That’s why blending is so popular because it’s harder to identify those changes from year to year. So the overall taste is more consistent.

Angrboda

It was funny because I was thinking about the same thing last night when Lexitus and I had a wine made on a different grape than the wine we usually have. It was a good wine, but it was an enormous surprise when I tasted it the first time. It was SO not what I was expecting to get in my mouth. And then I thought maybe Steepster had been training me in tasting stuff more thorougly.

Marie

I think you’re right. For those tea lovers who prefer single estate teas to the blends, it must be frustrating because there are tons of blogs and reports about which vintage years a stellar for wines, but I haven’t come across hardly anything that provides continually new info about vintage years for estate teas. Maybe that’s something that can be created on steepster?

Login or sign up to leave a comment.

Profile

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

Following These People