1327 Tasting Notes


“If somebody made me a cup of tea, I might feel better…!”

Husband obliged. I think his reasons might have been threefold.
1. He would get a cup of tea out of it.
2. He wanted me to feel better.
3. Best to nip whining in the bud whenever possible.

“If a cat would come and sit on me, I might feel better…!”

Unfortunately Luna and Charm are less susceptible to this sort of thing.

Luckily we had had this tea in the morning so a resteep of the same leaves was a pretty simple thing to do. It’s a favourite of mine, and Husband has fallen for it as well. When I bought the current lot, he told me to make sure I ordered plenty of it.

And do you know what? It does actually appear to have calmed my unhappy tummy a bit. It’s not perfect, but it does feel a bit less meh.


Aww I hope you feel better!


It’s more or less gone now. I think I must have eaten something that couldn’t decide wether it agreed with me or not.

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drank Ceylon FOP by Fru P Kaffe & The
1327 tasting notes

Hello Steepsterites! No, I haven’t forgotten you. I have in fact been around and reading most days. Just been a bit busy. Husband started his new job shortly before I posted the last post, and at the moment his commute is absolutely horrid. There is a car purchase in his near future which will cut his commute time in half or there abouts. So as it is, he’s home pretty late every day and I don’t really see very much of him.

Now, however, I’ve got a long holiday of about 2½ weeks in front of me, and there should be more time to keep up with you lot as well.

Project Ceylon!

Yes, I’ve made it through the samples from Nothing But Tea. What I have left now is this one, which I got in that delicacies shop that shares my name, and by coincidence discovered that it wasn’t actually a generic blend as the name would have me believe. I’ve also got my two Chaplon Ceylons, Galle and Uva Highlands, which I want to revisit for Project Ceylon as well. That’s going to be difficult, especially when it comes to Galle, because I’ve had about half the tin so far and I’ve started to know it pretty well. That makes it harder to analyse, I think, because I know what I’m expecting to be there and it affects my experience of the cup I’m actually having. Bit like how I avoid reading other people’s notes on a tea while I’m writing my own post.

I suppose with Galle and Uva Highlands, those are so relatively new in my cupboard that I could just find the first post I’ve done of each and have that count towards the reference map, but somehow that feels like cheating.

Now, back on topic. This one comes from Pettiagala and since it was a coincidence that I spotted that name on her bag in the shop, I’ve had to find my own information on it by way of Google and Teh Interwebz. As far as I could determine, it’s a high grown tea, grown at about 1500 meters above the surface of the sea.

The aroma of the dry leaf has a bit of wood and a bit of malt, and with a touch of something floral on top of it all. I can’t find any of the leather-y notes that appear to have been more or less universal in the Ceylon teas I’ve tried so far. This doesn’t worry me too much, though, because the scent of the dry leaf have been completely difference from how it presents itself when brewed before.

So after steeping, I’m on the lookout for that leather-y note, but once again I can’t find it. It’s still a bit floral and a bit malty, and it has also gain a hint of grain and a good deal of sweetness. That sweetness strikes me as somewhere in between honey and caramel. Neither one nor the other, but with elements of both.

Judging from that aroma, I’m counting on the flavour to really pay up, but unfortunately the leather-y note is still missing. A bit malty, a bit floral and a bit grainy, just like the aroma. But the leather-y note just isn’t there and there doesn’t appear to be any other notes in there that takes up that particular place in the flavour profile, which just makes the whole thing taste a bit thin.

Shame that.

This one comes off as pedestrian at best. It’s a good enough tea, and the taste is pleasant. It’s by no means a bad tea. It’s worse than that. It’s just kinda boring…

Reference map: http://goo.gl/maps/0LJ8r


I understand how your husband should feel, my company moved and now my commute is more than 3h/day (1hour and a half morning and near 2 hours the evening…)


Yeah, his is about 5 hours a day at the moment. He’s going with my dad to look at a car on Friday though, so hopefully they’ll decide that it’s a good car and buy it. Then he’ll only have an hour each way. The problem is that you can’t get from where we live to the job on public transport without going on a big detour. With a car he can get there directly.


I see- this is the same for me.The point is I don’t drive…as I was living inside Paris for years and working inside Paris, I never pass the driving licence…now I feel I should :)
Hope the car was nice enough to get bought and your husband recovers correct commute timings.


Well, he hasn’t been yet, it’s not until Friday. :)
I don’t drive either, I never learned. I don’t really want to learn either. The thought of me behind the wheel of a car rather frightens me. You can do a lot of damage with one of those things. O.o

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drank Wild Cherry by Fru P Kaffe & The
1327 tasting notes

Cherry flavoured black teas seem to be few and far between around these parts and I’ve always thought that was a shame because I really wanted one. So when I was in Fru P’s the other day and I saw this one, I spontaneously jumped on it and got 50 grams. I’ve been crazy much looking forward to trying it, but was trying to control myself a bit. Otherwise I’d have had it at five minutes to bed time last night. :D

The aroma of the dry leaf is definitely cherry. Very recognisable as such, but there’s something else in there too which I can only say reminds me of marzipan. I don’t think that’s actually really it, but that’s the closest I can get. It smells like cherry sweeties and the sort of warm cherry sauce that we eat with the Christmas rice pudding around these parts.

After steeping it smells a little less like sweeties, and there’s a certain harsh-ish note to it which makes me think it’s been very strongly flavoured. Like the vanilla one was. I wonder if these are actually completely freshly blended for her shop and that’s why the flavouring seems so strong. That perhaps they haven’t had time to settle and air out the excess yet. I don’t know. I suppose we shall just see over time. I’ll definitely be revisiting the vanilla one, so I’m sure I’ll notice if that one suddenly takes a nose-dive on perfection.

Cherries, when I eat them, always seem to surprise me by how dark and grey-ish they actually taste. It’s like I keep imagening something more tart-ish and cranberry-y for some reason, and then I got surprised when they actually just taste like cherries. I love cherries, but I don’t get them often. We can only get them in summer around here and even then I don’t always buy them at the shop. They go mouldy SO QUICKLY, cherries do, so I’m always rather picky about whether or not to get them.

Like cherries, this cup surprised me. Cherry just isn’t really much of a forefront flavour, so at first I just get a sip of base tea, and then that is immediately followed by the flavouring. I think the base here is either Ceylon or a mild-ish Chinese. It has a certain amount of grain to it and a bit of malty notes as well.

There isn’t really any time to properly try to analyse the flavour though, because the cherry comes in and floods the whole thing. The aftertaste is pure cherry.

I’m not picking up any of that sweetie or marcipan-y notes in the flavour itself, but there is a hint of marcipan on the aftertaste. It suits the cherry quite nicely, really.

Cherry sauce and marcipan. I’m getting in a Christmas mood…!


yes it’s rare to find a cherry black tea, lucky you to have found a pleasant one


this sounds delicious! I hate green cherry teas….so a black one would be fantastic heh

Terri HarpLady

Yeah, most cherry teas taste like cough syrup, but this sounds like it might have promise.
I have a sweet cherry tree in my yard, & although I always have to battle the birds to get my share, especially the blue jay family that nests in my pin oaks every year, it’s worth it.


Terri, I think the cherry/cough medicine must be an americanism. If I had flavoured cough medicine as a child it was always licorice or anise or some sort. So I couldn’t say if this tasted like cough medicine or not. Maybe it does, but I’ve never made that connection in my life.

Sil, I’m ambivalent on the green ones. I’ve had some that were great and some that were dull, so I don’t know how I feel about them. I think most of the ones I’ve tried were more cherry flower scented than cherry flavoured, though, which may make a difference.

Ysaurella, the closest I’ve come otherwise is as part of a four red fruits blend, which isn’t really the same at all.


in France the medicines for children are flavoured with Banana or strawberry !


In Canada when I was growing up it was cherry, orange or banana


I take it back, maybe it’s an everywhere-else-than-here-ism, then. :) Fact remains, I’ve never to my knowledge had fruit flavoured medicine. Or actually, that’s not true. My father once bought some raspberry flavoured things once, of the sort that you had to dissolve in water and then drink. Can’t remember what sort of medicine it was. Didn’t taste like raspberry at all, though.


I am in the USA. Medicine tends to be grape or bubblegum flavored, though baby aspirin is orange flavor. I think this really horrible but effective cough syrup was anise flavored. I haven’t had it since I was a kid, but since Angrboda said that, I realize that must be what that was – a licorice taste. It was so strong it felt like it burned its way down your throat and all the way to your stomach!


ashmanra, I think I know the sort of medicine you mean. It’s called ‘Norwegian Chest Drops’ in Denmark and only available on prescription. I made a O.O face when I read the label on it and discovered that among other things it contains both opium (a small amount of course) and 34% alcohol. The weird thing was that my doctor told me I was not allowed to use more than 15 ml per day for a maximum of 10 days, and the pharmacy gave me a 250 ml bottle… I kept the bottle for absolute cough emergencies (vile stuff!) and it was still only half full when I took it back to the pharmacy after it passed it’s sell-by date a few years later.

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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


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.


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.



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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drank Vanilla by Fru P Kaffe & The
1327 tasting notes

Steepsterites, let me deviate momentarily from Project Ceylon for a moment. I have been waiting for this moment for quite a while. A new shop in the city where I live has opened. They sell tea, coffee, wine, and other various delicacies, and while I would normally be slightly put off by the coffee in particular, I have been waiting impatiently for them to get ready to open the shop, which they finally did this Wednesday. You see, the name of the shop is ‘Fru P’ which means ‘Mrs P’, and you know what? I’m Mrs P too! Clearly this is a sign. Clearly.

Today I got the chance to go in there, where I met the other Mrs P (and Miss P as well). She had a few beginner’s troubles with her till and such, but hey, they’ve only been open for two days. I’m sure they’ll come after it. She seemed very nice and helpful and she smiled when I told her that I was Mrs P too. I also got a cherry flavoured black and another one for Project Ceylon. That one was an inspired bit of a find, actually, because being currently in the process of learning that area, I automatically looked for it on her shelves, even though I thought that she would be more likely to have a Ceylon blend rather than anything single estate, or even single growing region. I thought I’d get some anyway, and then I saw a sticker with a name on the tin and asked if that was where it had come from. She wasn’t sure, but she tried to pull the big mylar bag out of the tin enough that we could see its label, and agreed with me that it probably was. So that’s another one for the Sri Lanka reference map as soon as I look it up and work out where it actually is. (I can’t remember it off the top of my head, but I wrote it down)

Anyway, the first one I’m going to try out of the three I got is this vanilla. You know, Steepsterites, about my ongoing quest for my Perfect Vanilla black tea and how I have been despairing of it even existing at all. I did have it briefly. Chi of Tea had a Vanilla Nilgiri which lived up to all my ideals of the Perfect Vanilla, but they appear to have gone out of business, so when I thought I would stock up on a significant amount of it, my plans were sadly thwarted by there not being any.

So this one. The leaf smells very sweet and it’s got a good deal of that vanilla pod-y quality to it that reminds me very much of a specific sort of licorice sweet that you can get here (and which actually have nothing at all to do with vanilla). There is a certain sharpness to it, though, which makes it feel like it has been very strongly flavoured. This had me initially sceptical, but a strong flavouring isn’t necessarily a bad thing either. It all depends on how well the base tea can keep up in the flavour.

After steeping, the cup smells like a whole sweet shop. It’s vanilla-y, of course, and with notes of caramel, coconut and marcipan. Even a little bit of nougat as well. There is also still that licorice sweet note to it, which is a good sign indeed. Nothing of the sharpness that had me a little wary with the dry leaf, but I can’t pick up much of the base either.

OOOOooooh this is gooooooood!

This tea hits all the right buttons in the flavour. Everything seems to be just so and the only thing about it that currently bothers me is that I don’t know what the base is. Which is funny because with flavoured teas I don’t normally care about what the base is.

At first when I sip, I just get vanilla. A flavour that I seem to be able to taste not only with the tongue, but with my entire mouth in a way. It seems to sort of get in there and then just expand. It’s one of the vanilla-est vanilla teas I’ve ever met where the vanilla doesn’t feel artificial or more along the lines of vanilla sugar.

It even has that vanilla pod-y feel to it. The sort of darker vanilla-y flavour that reminds me of the leathery rubbery texture of the pod.

I’m still not getting much of the base here, but I don’t feel like it’s missing either. The details of the base just aren’t that important here as long as it seems able to hold up to the flavouring without feeling either over-powered or dominating. I think it’s doing so quite well.

This reminds me so strongly of the Chi of Tea vanilla Nilgiri that seems to be forever lost to us, that I’m nearly ready to say that, yes. I have found it at last.

The perfect vanilla has to taste Just So. (Check)
The perfect vanilla has to smell Just So. (Very Nearly Check)
The perfect vanilla has to be easily available without a ton of shipping and/or helpful Steepsterites playing middle-men involved. (Check)

I don’t even have to buy it ONLINE for crying out loud!

I have to taste this through thouroughly before I can say for sure if it really and truly is my Perfect Vanilla, but it’s a very strong candidate. I just need to see how consistently I can brew it with this outcome and whether I can reconcile myself with that bit of sharpness in the aroma. The former being more important than the latter, obviously.

I knew the name of that shop was a sign!


if you make a final decision of YAY on this one, I may have to try and convince you to do a swap with me haha


Still waiting for Mr KS to open. Oh, I can dream. Even if this turns out to not be the ‘one’ its awesome you have a nice shop nearby.


Woohoo for nearly perfect vanillas! I feel like you have been looking for that forever.


I have followed you for years, and know of your diligent search for THE vanilla tea of vanilla teas. So glad you have found him!


This post makes me smile. I think I will feel the same resounding hoop-ti-do when I find The Perfect Decaf Black. (cue Judy Garland)
Someday I’ll walk into a shop and find a Decaf Tea that finally suits me….


Oh! That sounds divine!


what luck frau p


Sil, I’m sure that can be arranged. :)

KS, it is! But it’s also going to be dangerous, because I pass right by it on the way to the bus when going home. I was already close to getting myself in trouble. :)

Dinosara and ashmanra, I have! I’ll probably still keep trying as many vanilla teas as I come across though. I don’t see any reason to stop looking. :p

gmathis, keep searching! It is out there! :D

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Project Ceylon!

Another which is technically mid-elevation, but just touching on the edge of high-grown. If high-grown is anything above 1200 meters, then we’ve got this one hovering in a grey area at 1000-1300 meters.

I had a very difficult time placing this one on the map, but with the help from Google I have become reasonably convinced that I’ve managed to find the correct area. According to the information I was able to find, Blackwood is actually the name of a section of Idulgashinna tea gardens, so I actually had to look for a completely different name. The difference here is in… umm… the name. I couldn’t find anything about whether we were talking about a large estate dedicating different sections to specific goals, or if it was something along the lines of several smaller gardens joining forces or what.

The dry leaf smells wood-y and a bit spicy, but otherwise it doesn’t really seem to have anything that stands out about it. There is a bit of sweetness in it, but not so much as to really warrant a comment.

This is interesting because after steeping it’s quite berry-y and sweet, but with a strong body of leather-y almost-smoke. This is very unexpected! I’m beginning to think I generally just have a somewhat skewed impression of the high-grown teas, because so far I’ve only had one that really came across that way. I thought I’d get something more floral and light, and certainly not something that tries to have me believe that it’s smoky. It definitely feels more mid-elevation than high.

There is quite a lot of berry in the flavour as well. So much that I could have been persuaded that I was actually dealing with a flavoured tea. It’s sort of a mixture between blackberries and raspberries with maybe a bit of blackcurrants as well. A great big fruity note which pulls out into a creamy feeling tail. How lovely!

Underneath that, and towards the end of the sip I get the leather-y base with a slight astringency to it, but not very much. There isn’t any of that smoke that the aroma almost promised me, unfortunately, because I should have liked to have seen how that would play with the berries. Ever since Auggy shared a citrus-flavoured lapsang souchong blend with me, I’ve been wishing for a red berry-flavoured lapsang souchong blend. Or just generally more flavoured LS blends, but especially the red berries. I should get me some good Four Red Fruits and try it myself. Anyway, I would have liked to have seen how these berries and the smoky note had played together but if I’m to be completely honest, I think I like this particular tea better for it not being there. I feel like I’ve missed an opportunity, but at the same time I’m not sure this would have been the proper place for it.

I haven’t had this one before, so I couldn’t tell you whether I agree with myself or not. I do, however, find this one greatly enjoyable.

Reference map: https://maps.google.com/maps/ms?msid=211803378882467968316.0004d6ff92c6d663176b9&msa=0


used to blend a green Blackwood Estate Ceylon with shou pu erh to make a dynamic iced tea…let me know if you ever need help finding estate information from Ceylon as I an associated with a gentleman who used to run a few estates over there


I’ll bear it in mind. Not all of them come with their elevation information, so I had to investigate a bit. I’m just waiting for the day when I won’t be able to work it out. That day will surely come. Most are fairly easy to work out with a bit of googling, though. I can’t recall having seen quite this much attention to elevation for any other region. I’m sure it exists for the others, but it seems like it’s treated like less important information. That’s kind of interesting!
Did you know that some of the larger estates actually show up with a label on Google maps? I’ve discovered this! It’s super practical with the reference map, but I’m not about to hunt all of them down. :)

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Project Ceylon

This one is a high grown tea, from about 1500-1800 meters in elevation. It’s not quite as high as the Nuwara Eliya, though, so I’m expecting there to be some difference.

The aroma of the leaves (have you noticed how good I’ve been at remembering this?) is mostly fruit-y and raisin-y but with a great deal of wood-y, slightly spicy notes in as well. Once brewed, the tea retains this fruity note, although it is now the least prominent one. The wood-y, spicy aspects have taken over here, along with a note that very nearly, but not quite come across as caramel. It’s the shadow of caramel, but not the real deal by any definition of the word.

At first when I sip, I get the sensation of hot water. It has a bit of a fruity tinge to it, akin to the apple and pear mixture from before, but it’s faint. Then, after a short moment, a somewhat astringent but rather grain-y and wood-y note shows up underneath, followed immediately by something that strikes me most of all as floral. This is peculiar because floral notes are almost always top notes for me, so it’s funny to find one that somehow manages to sit near the bottom.

As the tea cools and develops a bit, the whole thing gains some maltyness which sort of covers every layer and becomes the primary note. I believe that this would be the grain-y note from before taking over.

There is still a moderate astringency here, though, a little bit too much for me to find it totally enjoyable. I should have liked it better had it been a bit smoother.

This strikes me as rather different from the other high-grown tea I’ve tried so far. The Nuwara Eliya seemed much more fresh and spring-y and somehow green-ish, where this one leans more towards the mid-elevation tea I’ve had, which was the Ratnapura grown at 900-1200 meters. Flavourwise the Dimbula seems to fall right in the middle between the two, but bizarrely I find I enjoy it less than either of those. I believe it’s the far more pronounced astringency at play here, which is really detracting for me.

I had this one three years ago as well, but I wasn’t apparently in much of a frame of mind to really try to analyse it at the time. I agree with myself about a fruity aspect, although Then-Me thought it was more berry-ish. I wasn’t super impressed with it at the time, though, and thought it best for those times when tea is needed but exquisite flavour and complexity is not necessary. I gave it 73 points then, and have decided to take that down a few notches.

Reference map: https://maps.google.com/maps?ll=6.657388,80.60078&spn=2.013212,2.892151&t=h&z=9


my last cupping of areas across Ceylon was many years ago and I remember Dimbula having a deeper, mellower flavor that was smooth and lightly fruity, almost mulberry with a soft sweet accent and a developing leathery astringency that was palate cleansing and not as tart or tannic as some of its kin


Gosh, I don’t recognise that at all in my experience… I wonder if yours were a higher quality than mine. It certainly sounds more interesting.


The same here. Years and years ago, my neighbor in Cupertino went home for a visit to Sri Lanka and brought back what she said was the finest tea. It almost peeled off my eyebrows with the leathery astringency.(I’d prefer it more now I’m sure than I did at the time.)


I’m not too fond of astringency either. That’s why I prefer the Chinese blacks, they almost never have any unless you seriously mistreat them. Very difficult to botch a Chinese. :) At least these Ceylons don’t appear to be as finicky as Indians.

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Project Ceylon!
(Or ‘erotic cider’ as Husband was sure I said earlier this morning. O.o)

Now here we have a low-grown. I’ve been quite looking forward to this one, based almost entirely on the name. It’s a good name! It’s fun to say. :D

The leaves smell quite sweet and fruity, reminding me of raisins along with some slight notes of wood and leather. The aroma after brewing is surprisingly sweet and reminds me of honey with a little malty notes underneath. There is a touch of leather-y undertones to it, but not much. It really smells very thich and smooth this.

At first there is a flavour of honey and especially caramel, then a bit of grain and a smooth and slightly creamy finish. Unlike the other two Ceylons, this one doesn’t seem to have any astringency at all. Not even a little bit. I would have liked for the grain element to have been a little larger, to give it a little more volume because as it is, it’s coming over as quite delicate.

After it has cooled and developed a bit the aftertaste turns rather grassy, which feels a bit like the tea gets a second wind. It wasn’t there in the beginning. There was only the impression of the ‘something smooth and slightly creamy’, but now I’m getting a distinctly grassy note.

The leather-y, wood-y flavours that the two previous Ceylons exhibited seem to be completely missing in this one. There is a little bit of it in the aroma, but nothing in the flavour that I can find. This makes it feel almost like it’s from a completely different region. It’s very different from the two others.

I’m having a tough time rating this one because I’m primarily comparing it mentally with the Kenilworth which I gave 80 points. I like Ratnapura better because of the sweet, caramelly qualities, but I like Kenilworth better because it’s a fuller, more voluminous flavour all over.

According to my hypothesis, I would prefer Ratnapura over Kenilworth because Ratnapura is a low grown tea where Kenilworth is mid-elevation. This is the dangers of having a hypothesis in the first place. It’s trying very hard to influence my here, so in order to be as honest as possible about my rating, I’m forced to think very hard about it, and I believe I’ve arrived at the right choice. Even if it does go ever so slightly against my hypothesis. (On the other hand, my statistical base is very very small here. Way too small to say anything final.)

Now, this is one that I had before three years ago, and back then I seem to have made an extraordinarily strong cup. Must have overdone it rather on the leaf, I think. I am, however, very pleased with how much I’m agreeing with myself. Right down to the EXACT number of points I had decided on! That’s just… uncanny! (Note, I don’t look at previous posts or ratings of these before after having written about the current cup. I don’t write the post directly in Steepster for these, so I don’t even look the tea up until I’m ready to write this paragraph. Doing so would be cheating.)

Reference map: https://maps.google.com/maps/ms?msa=0&msid=211803378882467968316.0004d6ff92c6d663176b9


really love the map


Great review, great map!


Lengthily and not hurried along!


Thank you, all. I’m growing fond of the map myself as well.


lol – erotic cider!

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Project Ceylon!

Next up, again chosen according to product number. I suspect this is really the easiest way to do it. No dithering about what to do next. Anyway, this one is high grown, and from more or less right in the middle of the highlands.

I can tell a huge difference already in the dry leaf when compared to the mid-elevation Kenilworth from yesterday. This one is sharper and brighter, quite grassy but also with a brief smidge of something leather-y and wood-y underneath. This is well hidden, though. It smells like a summer-y tea.

I’m not actually getting much aroma from the brewed cup, though, but what I am getting is giving me an impression of a smoothed out version of the dry leaf aroma.

That sharpish grassy note rather concerned me, because it’s the very thing that makes me not very fond of Darjeeling, but luckily, the tea doesn’t actually turn out to be all that Darjeeling-y. There is a Darj-esque grassy note, yes, but it doesn’t have the same sort of sour quality that I seem to find in Darjeelings. It’s more tolerable here, because it doesn’t give me that long, sour aftertaste. It has quite a floral top note as well, but not overwhelmingly so.

Underneath all that, we’re back with the wood-y, leather-y sorts of flavours. They’re light and sort of spring-y (boing!) feeling compared to the heavy darkness of yesterday’s Kenilworth. This feels more like a ladies’ tea. If we recycle the business man’s study from yesterday, this would be the sort of tea the wives would be drinking while thinking up ways to back-stab each other so as to further their own social standing.

I haven’t had this one before, it seems, so I can’t tell you whether I agree with myself on it. I find it pleasant, but if given the choice I would prefer the mid-elevation Kenilworth.

Reference map: https://maps.google.com/maps/ms?msa=0&msid=211803378882467968316.0004d6ff92c6d663176b9


I am loving these reviews. Great idea, and great writing!!!


I love the map!


Thank you, both.

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Fair warning. This post is going to have a really long intro, so I’ll sum it up quickly for those who can’t be bothered to read all that and want to skip straight to the actual tea: I aten’t ded! Husband once again employed. Been stocking up on a favourite. Project Ceylon and the thought behind it. Was that short enough?

Steepsterites, I have neglected you. It’s been more than twenty days since last I posted anything, so here I am. I aten’t ded.

What I AM is extraordinarily pleased with Husband who has achieved gainful employment, starting in a couple of weeks, and has thereby put an end to the Age of Frugality. This, ladies and gentlemen, is now NOT the Age of Frivolity, but rather the Age of Controlled Frivolity because… Yeah, we’ve been trying to minimise all non-essential spending for nearly half a year now, and it would be far too easy to go overboard. (The Age of Frugality will probably resume in a year or so, though, although for rather different reasons. Next item on the agenda, saving up!)

Suddenly free to once again stock up on old and missed favourites, I have acquired a 250g bag of the orange flavoured pu erh from Nothing But Tea. We luuuuurve that one. That was the only item on the shopping list from that company so I allowed myself some samples, and these are what I’m going to tell you about. I got a sample of every one of their Ceylon blacks, except Uva Highlands because I’ve already got some of that.

Steepsterites, I present to you Project Ceylon!

My thought process went as follows.
1. I have never truly explored this region. I’ve had plenty of different Ceylon teas, but I’ve never really bothered to learn the region.
2. Ceylon tea in general is something that frequently seems to be Just Tea for me. Default tea flavour. I suspect I lot of sub-standard teabags and flavoured teas are to blame for this sort of thinking, and I refuse to believe that there isn’t more to it than meets the eye. Or tongue. I suppose.
3. Having two vastly different Ceylon teas in my possession at the moment, one which is GREAT and the other which is meh, confirms this.
4. Ceylon teas are often named only for the estate, making it a rather more difficult to know which end of the spectrum I’ve got without a bit of investigation. And even those that are named for the district aren’t much better due to my complete lack of a grasp on Sri Lankan geography.
5. Also, Sri Lanka produces tea in just about all varieties of altitude, which therefore means that when learning the region, one must pay close attention to whether something is high-grown, low-grown or mid-elevation.
6. Behold! The Map! https://maps.google.com/maps/ms?msa=0&msid=211803378882467968316.0004d6ff92c6d663176b9 All markers are placed at what I think is sort of the general area. I can’t sit here and chase down the precise addresses for every single estate. They are also not fully annotated yet, but it’s a work in progress, really.

My hypothesis is this. Angrboda enjoys low grown Ceylon teas more than high grown ditto.

Having made all the preparations that I can think of here, I think there’s only left for me to actually drink some tea. I have had most of these before a few years ago, so it will be interesting to see if my opinion (and rating) has changed in the meantime.


I started with Kenilworth for no other reason than it had the lowest product number. I figure one place is as good a place to begin as another, yes? It’s one of the most famous Sri Lankan estates and located at mid-elevation, about 900-1200 m.

The dry leaf smells mostly of leather and wood. Very male. There is a bit of spice as well, but mostly the two others. It reminds me rather of some sort of old fashioned posh male study, with dark wood furniture and library shelves and what have you. A box of cigars in the desk drawer and a crystal decanter of whisky on a side table. Where rich businessmen go to talk shop and their wives occasionally join them for cocktails and a smidge of intrigue.

After steeping, the aroma is more or less unchanged, although it is now considerably richer and smells smoother. There is a dark sort of creamy and slightly caramel-y note to it.

This tea reminds me a great deal of Keemun. It has notes of wood, grain (although not thick-feeling like Keemun) and malt. I’m reminded that we’re not actually having a Chinese black here by a slightly astringent, although with a surprising amount of something that I can only describe as pseudo-smoky. That takes my brain straight back to the Keemun comparison.

At first there is a big hole in the flavour though. I think it’s that grain that is merely hinted at, as well as the malt element which could have been stronger. While there is plenty of flavour in this, I still feel it could have been fuller. I’ve got the lower notes (wood and leather) and the higher notes (pseudo-smoke), but there isn’t really enough of the middle notes (grain and malt) to fill the gap between them. Oh it tries! It does. But it’s just not quite there.

As it cools a bit, the flavour develops further, and now we’re talking! The lower notes become far more subtle and the grainy, malty middle notes really unfold. As if they somehow exhaled and relaxed and freely flowed into all those thin-tasting gaps from before. This keeps the low and high notes from being quite so prominent and that really suits the cup.

Cooling a little further, it develops a grassy sort of note that reminds me of Darjeeling and the impression I have so far gained of the high-grown Ceylons. It is on the higher end of the mid-elevation, so that fits with my impression so far. Seems like a useful characteristic to have noticed.

Having written all this, I went and looked at what I wrote about it three years ago. I gave it 80 points then, and I have decided to let this rating stand. Analysis-wide, I don’t really agree with myself, but I don’t actually disagree with myself either. Mostly, I think I can just say that I’ve learned a lot in the last three years.


Welcome back! we’ve missed you and YAY foryour husband having found a job :)


Thank you, Sil. It was a GREAT relief!


Welcome back yes ! happy to see you here and congrats for the Hubby’s job :)


Congrats on the hubby’s job! Mistress Weatherwax would approve, I’m sure. :)


Thanks. :)


Congrats, and thank you for that map! :)


Yay! Project Ceylon will be interesting to follow, as my mom LOVES Ceylon teas.


Great news on the job! I have found that I don’t enjoy high grown Ceylons, and just so you know, Wanja tea has an Orange Pekoe from Kenya that is absolutely delicious! Very similar to the best Ceylons I have tasted.


hope you enjoy this exploration…I had my first real exploration of tea in just this way, cupping nearly 15 single estates from all over Ceylon, side by side and finding the nuances really helped me develop an appreciation for not only the region, but to the seasonal terrior as well. I look forward to following your exploration


Congrats! Your post is so inspiring and thorough.


Thanks everybody. :)

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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





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