I’m rotating between this and the English and Irish Breakfast blends, but never managing to make the definitive tasting note on any. I think this might be my favourite, though I feel I should be loyal to the Darjeeling-less blends (which the Irish definitely is, and I’m guessing the English too). I make them all with two teaspoons for a cup about 300 ml, and all are nice and strong, round, and astringent enough to know you’re drinking a strong black without taking your mouth off. None is too round either, and someday I’m going to figure out what I mean by too round so it’s remotely comprehensible to others.

My wonderful tea-drinking day yesterday started off with the best cup of this. Good stuff!

Preparation
Boiling 5 min, 0 sec
cteresa

Round is perfectly comprehensible, I know exactly what you mean!

Hallieod

Good! But do you know what I mean by too round? I’m going to have to make a conscious decision to look out for it while drinking strong blacks! Maybe Assams…?

cteresa

I am admittedly a bit prejudiced against Assams (though I love a couple) and even more shockingly, against Darjeelings. I think I know what you mean about not too round a black a tea though. But Assam, is tricky. I have been curious about Nepal teas, and thanks to Angrboda, got one waiting for me to try it. Ceylon, good ones might be it as well, dunno. And I got to get more of that portuguese tea I used for the chai, it is really quite good!

Hallieod

I’m not sure it’s the Assam in a blend that is making the tea seem too round to me, but I’m going to have a think and see if I can remember which blend I had recently that struck me that way. I’m happy enough to keep my distance from Darjeelings – the one I got from Palais des Thés is quite nice, but I’d hate to find out that the really expensive ones actually are really good. For now, I can just breeze on by the Darjeelings in tea websites and not worry about getting caught by the MUST HAVE bug. :P I’m expanding on your random Ceylon sampling, and will soon have three to compare! And that Portuguese tea was lovely in the chai!

cteresa

Oh, I think maybe the opposite: Assam is not round to me, or not really. When i think of round teas, I think of chinese teas, no sharpness, all smooth.

LOL about the fear of finding the real expensive ones are really good, that is a problem indeed – otoh if I had never had good silver needle tea (or theodor´s milky oolong) I would never considering buying those but they were so good, my opinion of what tea is has improved by having really good teas..

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cteresa

Round is perfectly comprehensible, I know exactly what you mean!

Hallieod

Good! But do you know what I mean by too round? I’m going to have to make a conscious decision to look out for it while drinking strong blacks! Maybe Assams…?

cteresa

I am admittedly a bit prejudiced against Assams (though I love a couple) and even more shockingly, against Darjeelings. I think I know what you mean about not too round a black a tea though. But Assam, is tricky. I have been curious about Nepal teas, and thanks to Angrboda, got one waiting for me to try it. Ceylon, good ones might be it as well, dunno. And I got to get more of that portuguese tea I used for the chai, it is really quite good!

Hallieod

I’m not sure it’s the Assam in a blend that is making the tea seem too round to me, but I’m going to have a think and see if I can remember which blend I had recently that struck me that way. I’m happy enough to keep my distance from Darjeelings – the one I got from Palais des Thés is quite nice, but I’d hate to find out that the really expensive ones actually are really good. For now, I can just breeze on by the Darjeelings in tea websites and not worry about getting caught by the MUST HAVE bug. :P I’m expanding on your random Ceylon sampling, and will soon have three to compare! And that Portuguese tea was lovely in the chai!

cteresa

Oh, I think maybe the opposite: Assam is not round to me, or not really. When i think of round teas, I think of chinese teas, no sharpness, all smooth.

LOL about the fear of finding the real expensive ones are really good, that is a problem indeed – otoh if I had never had good silver needle tea (or theodor´s milky oolong) I would never considering buying those but they were so good, my opinion of what tea is has improved by having really good teas..

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I’ve been drinking tea pretty much all my life, allowing for the fact that there probably was no tea in my baby-bottles. I gave it up twice, once when a then-boyfriend sneered at me for being addicted (okay, I was, but I was also stubborn enough to bear a week of the blinding headaches and overwhelming exhaustion that followed cold-turkey withdrawal), and once on my first pregnancy. Neither experience gave me any reason to believe a life without tea is a good life.

Having spent most of my younger days in Ireland, where tea is everywhere, and mostly it’s decent, I whined my way across the States in the 80s and first half of the 90s. Now back in Dublin, and the tea situation is a bit mixed, but there’s the internet to provide what nearby shops don’t!

I started drinking green and white teas as well as my staple black a good few years ago now, but have recently decided I need to LEARN something more about tea than the little I know.

My likes:
- strong black tea blends; some flavoured blacks, such as Earl Grey and a small (but growing) number of other fruit and flower-flavoured ones; and chai. (For some daft reason, I feel like a tea fraud drinking sweet chai at home, though I’ll happily drink it out.)

- Chinese greens (may update this when I’ve learned enough to be more specific); some flavoured greens, especially if they’re made by the fabulous Yumchaa; Genmaicha; getting to like Sencha, as long as it’s not too bitter.

- White tea, pretty much as long as it’s good quality, I like it. Some flavoured ones are nice, though it’s easy to overpower the more delicate taste of white.

- Rooibos, which I know, I know, isn’t properly ‘tea’. (As above for Yumchaa flavoured rooibos – some of my favourites.)

Dislikes:
- Any black tea made by someone who doesn’t know you need BOILING WATER. (See above about the Whining Years.)

- Hibiscus in fruit-flavoured teas. Looks so pretty! Tastes so awful!

I’m working on trying to like Hojicha, which isn’t going too well yet. Jane Pettigrew describes it as “biscuity”, but unless she’s eaten a lot of cigarette-flavoured biscuits in her time, I don’t get it.

- Aniseed in spiced teas. (Just discovered this one for the dislike list today, in an otherwise-tasty chai. Don’t like the tongue-numbing effect.)

Indecisive, despite being opinionated – okay, very opinionated – so may just add notes rather than rating.

Location

Dublin, Ireland

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