1319 Tasting Notes
When I swapped wtih Courtney I asked her if I could have some samples of her blends from Nina’s because it has become a popular brand on Steepster and I’ve never had any of theirs before. Courtney shared this one and a couple of others with me. I figured with a name like this, I should share it with Husband.
This one has raspberry, red currant and vanilla, and it both smells and tastes very similar to your standard 4 Red Fruits blend. Well, I suppose it is half a one, isn’t it? I’m not really picking the vanilla up as such, but I get the impression that it’s there. I get that a fair bit in blends where the vanilla is in there with something else. I don’t taste vanilla, but I can taste what the vanilla does, smoothing things out and sweetening. That’s what I’m getting here as well.
This tastes like something that could be a dessert I would rather like to eat, but this is really all I can say about it, because the cup seems to have disappeared rather quickly.
I can report also that Husband thought it was nice as well.
From the queue, written March 30th 2014
I think this is the last of my current stock of African teas that have yet to be tried. I’ve never had a tea from Malawi before but as Malawi is sort of wedged in between Tanzania and Mozambique, both places I’ve had tea from, I’m not actually expecting anything totally new and unseen. It’s geographically much closer to the Mozambique than to the Tanzania, just further west. It was also one that it was possible to get on the map with a good degree of accuracy. All I know about the estate is that they’re Fair Trade and that they work to put quality over quantity.
The dry leaf certainly doesn’t make me think any differently. They’re CTC, but you really have to expect this when dealing with African teas. Orthodox leaf teas do exist, but CTC is by far more common. They have a lovely aroma, though. A little fruity and quite fudge-y with a little cocoa and a bit of caramel. I do sincerely hope that it can live up to this aroma!
After steeping, though, it’s not the same at all. This is strong, black as coffee (nearly) and it smells largely of leather. The fruity note is gone and the fudge-y note has turned into malt. The trees do not grow into Heaven, as we say, meaning there are limits and you can’t have everything.
As always with CTC I’m a little concerned that I’ve made it too strong, but it seems to have turned out all right. It has some astringency but not hugely and it’s not bitter. It’s actually quite sweet, but not only in a malty way. I feel like a little of that fudge has come back out to play here. Not very much of it, but a hint. As I sip, the astringent feeling sort of builds up a little and I also notice a few grassy hints to it, which I have to admit that I could live without.
If one was a milk-in-tea-er, this would carry milk wonderfully. I wouldn’t have any qualms at all serving this to Husband’s parents for breakfast when they’re here. In England (or at least in the part of it that I am related to) milk is the default way to have tea. If you do not specify that you normally take it without, you will get milk in it, so that is why I think they could happily drink this. They’re coming over for a few days before Easter, so I think I’ll reserve this pouch for that purpose.
It does indeed strike me as quite similar to the Mozambique. Nothing really new here.
Reference map: https://www.google.com/maps/ms?msid=211803378882467968316.0004dd9c2591ff5d7d6bf&msa=0&ll=-17.098792,36.89209&spn=19.072988,24.060059 (I don’t know why the ‘short URL’ ticky box won’t work! I also don’t know why I bother to keep trying to make it.)
From the queue, written March 29th 2014
Anna sent this one to me, I think. Or possibly it was in the EU TTB round 2. I’m not certain. I found one of Anna’s number stickers loose in the box of things not yet tried, and I’m not certain which bag it fell off. It’s definitely of Anna origin, though, because she’s the only one I know who packs samples this way.
It is also a tea that several people have recommended to me on account of me liking almond flavoured tea recently, and it has been generally well rated on Steepster too, so I’m dealing with one of those popular blends now that everybody seems to drink.
I hope I won’t be disappointed.
It smells wonderfully marcipan-y. More marcipan than almond, really. There’s also something else there that I can’t really put my finger on and I don’t think it’s the base tea.
Turns out that there was something else in here. It’s something fairly tart and berry-y. Not Dreaded Hibiscus tart, but berry tart. I’m not sure what it is. Perhaps cherries? Normally I would have enjoyed a spot of berries, but the aroma here really led me to believe I was about to have something almond-y and marcipan-y, and I don’t think I got that. At all. It’s very difficult for me to find a marcipan-y note, but there is an almond-y note which comes out mostly in the aftertaste.
I have to say, I am actually a little disappointed. I want more almond. Less berry.
The description of it just says ‘honey, rare spices and and fruits’. Well I found the fruits in the shape of possibly-cherries. I can’t say I found anything resembling either rare spices and definitely no honey. I got nearly-almond in vast amounts in the aroma and a little in the flavour, but that can’t really be categorised as neiter honey nor rare spice.
This was not what I expected. And definitely not what I had hoped. Boo.
From the queue, written March 29th 2014
This is the sort of simple thing that appeals to me. One simple flavour and that’s it. No frills, no fuss. Anna shared this one with me.
Unfortunately, I’m not actually getting much in the way of strawberry flavour from it. It’s definitely flavoured with something, but I’m not sure I think it’s strawberry as such.
It’s pleasant, though. I like that it’s on a green type oolong. I think it works better than if it had been a darker one, in spite of the fact that I generally prefer the darker ones.
However, it’s not really a tea that shines. It’s good but also quite forgettable.
52teas – Dreamsicle Puerh
From the queue, written March 29th 2014
Courtney shared a sample of this one with me. I confess to not having the faintest clue as to what a dreamsicle is, but I think it’s some kind of ice lolly, yes?
When pouring it was SO PALE coming out of the spout that I actually stopped to lift the lid and check that I had added leaf.
It smells citrus-y. Sort of lemon-y and grapefruit-y. I believe the base is also playing a part in this. It sort of feels like the lemon-y aspects are not added flavours, but I can’t explain why I’m getting this impression. Other than that, I’m not really picking up anything of the base.
It tastes citrus-y too. More zesty than fruity. Again, I’m leaning towards grapefruit, but there’s something else in here as well. Something sweet. Vanilla? I think vanilla. (Hm. I was trying to go for something different from the cup I just had. Perhaps under such circumstances, one shouldn’t choose a tea flavoured to imitate something one doesn’t know what is…). I’m still not getting anything out of the base, though. I think I would enjoy it more if I could find the base in this.
So dreamsicles. Some sort of grapefruit/citrus-y ice lolly with vanilla? Perhaps a vanilla ice cream center with the citrus-y ice lolly bit around it?
From the queue, written March 29th 2014
Husband is out today at a whiskey fair, so I’m home alone all day. I’m going to take this opportunity to have a lot of flavoured stuff as, with the exception of the occasional EG, he’s been quite disinterested in flavoured things recently.
I’ve dug through my box of untried things and picked out a number of little baggies. Steepsterites, I have an itinirary! Well, actually I strongly suspect it’ll be impossible to get posts done about all of them today, but having this smaller pile to choose from makes it a little more manageble to choose something.
This is also where I’ve realised that I’ve got the EU TTB samples from the first and the second round mixed up because I’ve forgotten to number them. All is not lost, I can go back to the discussion thread and work out which is from which round, but it’s a little annoying to have to do it. I haven’t the faintest idea why I never numbered the first round samples in the first place. That was stupid.
Oh well. This one is a tea that Anna shared with me, and I’ve been a little scared of it because the name sounds so flowery. I don’t like floral scented teas much. At least not if ‘floral’ is the only thing it’s been flavoured with. (Halfway through the word ‘flavoured’ my brain apparently decided it liked ‘scented’ better. I ended up with ‘flented’…) Therefore I decided to start with it and then it would be over with.
In order work out whether to use boiling or just under boiling water (I prefer flavoured teas just under boiling. I feel the flavouring behaves better that way) I looked it up in the database and was highly pleased to discover that it was actually vanilla and hazelnuts. Hooray! I love vanilla and I’m rather interested in nut-flavoured teas as well, so this sounds just like something for me. It also rather explains the flowery name, since we must remember that vanilla is an orchid.
For people who can understand French, this may all have been painfully obvious from the name. I don’t know any French, save a small handful of random words, so I had nothing to go by. This brings me back to the whole pondering of whether or not to translate non-English names. I WISH all these French blends that are very fashionable around Steepster at the moment had names that I could actually read. How else am I supposed to know what they are? I’m not really super keen on having to take French lessons in order to read about other people drinking tea…
Now, small pet peeve aside, this smells lovely. More vanilla-y than nutty, but the nuts are definitely there as well. I can’t pick up any notes of the base tea, though, but I can sort of feel that it’s there.
The flavour is quite creamy. I could actually convince myself that it’s cream-flavoured. I think it’s the vanilla that does this, but in this cup I’m experiencing the vanilla as cream more than as vanilla, which I find a little disappointing. I mean, I like this as well, but… I want vanilla-y vanilla.
The hazelnuts, however, are very pleasant indeed. Sweet and nutty, and I can pick up the base as well. Again, I can’t say anything about the base, other than ’it’s tea’. It’s just sort of a default tea-flavoured black tea, but I’m fine with that. I don’t need a whole lot going on in a flavoured base. I just like to be able to tell that it’s there.
In spite of earlier fears, I’m enjoying this.
Queued post, written March 26th 2014
This is one of the two vanilla blacks that Sil gave me a sample of for Christmas in a surprise card. Wasn’t that nice of her? She spoils me, that woman does. I’m rewarding myself with it now, having conducted my first ever lemon bar experiment. It’s cooling in the tin now and smells very very promising. (If you are curious, this is the recipe I used: http://www.bbcgoodfood.com/recipes/696634/lemon-bars) Of course Husband, who loves all things lemon in any way, shape or form, will now suspect I’m trying to curry favour. Especially since there are still two whole lemons left (reduced price for three lemons, needed four, so bought six) which indicates a lemon surprise pudding in his not too distant future. I shall have to convince him that I really truly haven’t actually been a bad dog at all today. Truth is, we’re almost out of biscuits and since I didn’t know what sort to bake that didn’t need a rolling pin (I must buy a new rolling pin!) I thought I’d attempt something a little alternative.
Anywho. This tea. My reward. Yes, I reward myself for having done something that is fun. That’s perfectly normal behaviour, isn’t it?
This smells very vanilla-y. Lying around in a ziplock bag probably hasn’t done it any favours, so with this sort of strength to the aroma, I suspect it might have been as strongly aromatic as the Fru P one back when it was brand new.
The flavour is not as strong as Fru P, though, although it’s clearly vanilla-y. The base strikes me as quite tannin-y, so that makes a big difference. At first I thought that this one was assam. It has that malty, cardboard-y feel to it and a great deal of raisin notes.
I’ve always felt that assam works wonderfully as a vanilla flavoured base, so I’m very much in favour of this. I think actually that it’s that raisin note that makes it work so well for me. It makes it more… cake-y. As it turns out this base was actually a ceylon, and now I’m wondering where abouts on Sri Lanka it was grown to make it so assam-y. I don’t know what base Fru P uses (I’d be surprised if she knows it), but it’s definitely not this one.
I enjoy the assam-y notes of this base. I can close my eyes and pretend it is assam, and I like the balance between base and flavouring.
Queued post, written March 26th 2014
I found myself really wanting something black and raspberry flavoured, so I went rummaging through the ENORMOUS AMOUNTS of teas I haven’t tried yet. It’s got way out of hand. I’ve decided I’m not allowed to get new stuff until I’ve produced posts about a significant amount of them. Preferably all.
I didn’t have anything that was definitely raspberry black. I’ve got some raspberry herbals, but that’s not what I’m after. I want black. There are a great many number of blends with names that tell me nothing about what’s in them, and it’s very possible that some of those are raspberry-y, but I didn’t want to go and look up a hundred samples only to find none of them had raspberry. I remembered this one, however, that Anna shared with me, and I could remember that the name means forest fruits from when I had received it and looked it up. I decided that it was the closest thing I got to a raspberry black and went with it.
I have to say it smells more blackberry-y than raspberry-y, but that’s okay. I think it’ll satisfy this sudden raspberry lust just as well. I don’t often get these very specific ideas of what I want very often. Usually it’s just in the realm of ‘I fancy something flavoured, what have we got…?’
Oh yes, this shall do nicely. Again, it’s more blackberry-y and black currant-y than raspberry-y, but it’s close enough. It’s quite sweet and not too forcefully flavoured. Still tastes like tea, tea being the dominant flavour. That is the balance I prefer in flavoured teas. Flavoured, but not too much so. I’m enjoying this very much.
(Not surprisingly, and confirming the hypothesis we’ve made of being taste opposites rather than taste twins when it comes to black teas, Anna didn’t much care for this one. I’ve started to take a mediocre rating from Anna as a sign that I might be interested.)
Queued post, written March 26th 2014
Once upon a time someone shared a large pouch of a Harney & Sons Kenya with me. I can’t remember which estate that was, but I believe it could very well have been Milima. It was proper leaf, not CTC, like this one is and it was right nommy. The name Milima rings a bell.
Finding it on the map was devilishly difficult. It’s one of the cluster of tea estates in the Kericho district, and if you look on google maps and soom in on that area, there is a very large bright green area with a label on it that simply says ‘tea farms’, and then only one or two of the estates are labeled. I’ve put a marker on one that I haven’t even had any tea from, just in case I get some later. It’ll be easier to find then. According to some sources on Google, the Milima estate was originally name Marinyn. In other places, however, it sounds like they are two separate estates. Some webshops even talk of a blend of Milima and Marinyn, so my thought is that perhaps Milima bought out Marinyn and brought it all under one name? It’s possible. I saw one place however that mentioned that it was manufactured at the Saosa factory, and that I could find on the map, so that’s where I put the marker.
I saw many references to ‘clonal bushes’ and one that stated it was Assam, so I’m thinking we’re probably dealing with an Assam variety here. This also explains how it can be high-grown without getting that particularly high-grown quality that I dislike in Darjeelings, Nepal and high-grown Ceylon and the like.
This one seems quite well balanced between a touch of tannin and a soft, warm but also quite strong flavour. It’s somehow tannin-y and smooth at the same time. I tend to think of the African teas as leaning more towards an Indian ideal, but this one strikes me as Chinese-esque, Assam variety aside. I believe it’s likely to do with that very same smoothness, and also the fact that it’s got a fairly good note of grain and even a certain floral aspect. I think it’s related to the way that a Keemun can have a floral flavour. In some Keemuns that note comes off to me as floral and in others as smoky. I’ve long suspected that it might have something to do with the quality of the leaf, and I’ve noticed in myself to prefer the slightly lower quality Keemun. More oomph, more smoke, less dainty.
This Kenya, albeit with a floral note, is definitely in the oomph category. It’s quite good to start the morning with.
Reference map: https://www.google.com/maps/ms?msid=211803378882467968316.0004dd9c2591ff5d7d6bf&msa=0&ll=-0.60973,35.675354&spn=2.504542,3.007507 (I apologise for the unwieldy link. Google wouldn’t give me a shorter one)
Queued, written March 24th 2014. And RE the woes of tea provided by work, I have learned since that if I take a bag of English Breakfast and a bag of something fruity (I favour black currant) and steep them together, they make up for each others’ short-comings and produce something which, although still not even within sight of ‘lovely,’ is at least fairly easily drinkable.
I had the sort of day today where, when I came home, I showed Husband the last dregs of a to-go coffee and a half eaten cake and said, ‘this is my lunch today.’ CRAAAAAZY busy! Luckily, or unluckily whichever way you look at it, I was right on the other side of the door from the coffee-vending machine at work, so although I never got to have either of my breaks, I still had tea.
The hot water coming out of that thing isn’t actually very hot. No more than 70°C or so, I expect. The selection of teabags is cheap Pickwick. I didn’t really care, though. It was that or nothing, as I didn’t have time to go and make some in the thermos. I tried the orange flavoured one, which tasted strongly of orange, but in the way that a borderline mouldy orange smells, and a strawberry flavoured one, which I used to love as a child but now struck me as uncommonly sweet and not very strawberry-y. It probably didn’t help either that both bags were steeped to kingdom come in order to get anything out of the leaf in such cold water with a side-effect of a fair amount of astringency. They both tasted horrible, but as I discussed with someone recently, as an act of desperation, it’s fine. Those two cups in fairly quick succession took care of my thirst and kept my slight caffeine-deprived/stress-induced headache at bay. (For this alone, those two bags would probably have been worth at least 95 points on the enjoyment scale!)
I’m home now, though, and I want some proper tea. Therefore I chose this one. I seem to be getting a little interested in Assam these days. Not hugely, but a bit. I bought this one with my recent TP order. Just the one sample. Not hugely interested. Just a bit. :)
The leaf smells lovely. A bit spicy and a bit tobacco-y and a lot raisin-y. I’ve noticed that in Assams before. The best cups of Assam I’ve ever had in my life were all heavily raisin-y in flavour. After steeping it doesn’t smell that much like raisins though, which is a little bit of a disappointment. The aroma isn’t actually superstrong in this cup, but I am getting some malty notes and something kind of dairy-like. There’s a cream-ish quality to this, even though no additives have been put in there.
It has a very sweet and honey-like flavour, which made me nod in a sort of satisfied way. I quite enjoy that honey-y note. I’ve noticed it before in breakfast blends, but I seem to forget that Assam can create that note as well. It’s not actually all about the raisins.
I’m getting that Assam cardboard-y aftertaste, but there isn’t really very much of that. It’s mostly the honey note right at first, paired with something a bit malty and sort of wood-y, and then a mild paper-y aftertaste.
After a few sips, a slight and pleasant astringency appears, and it becomes clear that this is actually a rather stronger tea than immediately believed. This is good, because that is exactly what I need. If I was an additive-adding kinda gal, this is the note that would have carried the milk, I expect. At this point they honey-sweet note has also transformed a bit, becoming more malty and borderline raisin-y. It’s getting there, but it isn’t actually raisin.
This is a lovely tea, and exactly what I needed at this point in time.