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70

Wanted: A nice, plain black tea with some good substance to the flavour.
Has: A white Darjeeling with a delicate flavour and a flowery note.

How did this happen? Your guess is as good as mine.

East Side Rob

It seems like all the tea growers are trying to expand their markets and are starting to make teas that aren’t traditionally from their region. The Indians and the Sri Lankans are now making greens, oolongs and whites. China is making senchas to feed the insatiable Japanese markets. And, for the most part, Yunnans and Keemuns are grown in China to export to the European and American markets, where black teas are the beverage of choice. The Chinese themselves would rather drink oolongs or greens. How long before Japan starts dabbling in black tea?

I’ve tried a Darjeeling oolong, which was very good. Didn’t realize Makaibari was now making whites as well. The guy who owns/runs Makaibari, Rajah Banerjee, is an interesting character. And character is the right word. See link below.

http://www.makaibari.com/films.html

Angrboda

I haven’t been there myself. I got it as a gift from a friend who lives in the area along with a first flush and I think a second flush. Or an autumnal. Not sure. Those are both long gone. That must have been hmmm… last year I think. Anyway, from what I understood, she gets almost all the tea she drinks from there and it sounded like she bought it directly at the estate. This one is good, but it doesn’t measure up to the chinese whites.

I had a Darjeeling oolong once which was either from Puttabong or Puttimbing. I found it fairly boring and gave it away to someone who luckily loved it and claimed that it was capable of curing the common cold. :p I think it disappointed me because I was expecting something different. This has only occurred to me recently when someone over at LJ told me that the many Darjeeling blacks are oxidised for such a short time that they could be considered borderline oolong. Certainly explains why the leaves often look so green.

Angrboda

Sorry, that would be Pussimbing! I can never remember that name!

East Side Rob

I heard a similar thing regarding the oxidation of Darjeelings — not that they’re oxidized for such a short time, per se, but that the oxidation process is deliberately very uneven, so that you get black leaves mixed with oolong-like leaves, and even nearly green ones. And that, supposedly, was why Darjeelings have such a melange of flavors, because they’re virtually a blend all by themselves.

Angrboda

I just which I still had some left of the other two she sent me. Now that I’m more practised at paying attention to flavours beyond ‘I like this’ vs ‘I don’t like this’

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East Side Rob

It seems like all the tea growers are trying to expand their markets and are starting to make teas that aren’t traditionally from their region. The Indians and the Sri Lankans are now making greens, oolongs and whites. China is making senchas to feed the insatiable Japanese markets. And, for the most part, Yunnans and Keemuns are grown in China to export to the European and American markets, where black teas are the beverage of choice. The Chinese themselves would rather drink oolongs or greens. How long before Japan starts dabbling in black tea?

I’ve tried a Darjeeling oolong, which was very good. Didn’t realize Makaibari was now making whites as well. The guy who owns/runs Makaibari, Rajah Banerjee, is an interesting character. And character is the right word. See link below.

http://www.makaibari.com/films.html

Angrboda

I haven’t been there myself. I got it as a gift from a friend who lives in the area along with a first flush and I think a second flush. Or an autumnal. Not sure. Those are both long gone. That must have been hmmm… last year I think. Anyway, from what I understood, she gets almost all the tea she drinks from there and it sounded like she bought it directly at the estate. This one is good, but it doesn’t measure up to the chinese whites.

I had a Darjeeling oolong once which was either from Puttabong or Puttimbing. I found it fairly boring and gave it away to someone who luckily loved it and claimed that it was capable of curing the common cold. :p I think it disappointed me because I was expecting something different. This has only occurred to me recently when someone over at LJ told me that the many Darjeeling blacks are oxidised for such a short time that they could be considered borderline oolong. Certainly explains why the leaves often look so green.

Angrboda

Sorry, that would be Pussimbing! I can never remember that name!

East Side Rob

I heard a similar thing regarding the oxidation of Darjeelings — not that they’re oxidized for such a short time, per se, but that the oxidation process is deliberately very uneven, so that you get black leaves mixed with oolong-like leaves, and even nearly green ones. And that, supposedly, was why Darjeelings have such a melange of flavors, because they’re virtually a blend all by themselves.

Angrboda

I just which I still had some left of the other two she sent me. Now that I’m more practised at paying attention to flavours beyond ‘I like this’ vs ‘I don’t like this’

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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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