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91
drank China Breakfast by Rishi Tea
1112 tasting notes

Very delicious Rainy Monday Morning tea :) I love the natural sweetness. It’s so sweet dried fruit to me! I would think that it had some sort of addition to it if I didn’t know any better. Enjoying it with half and half and sugar.

I decided to do another steep (rainy! monday!) which does not work with all black teas, but this one was very flavorful – it’s no second steep of Jackee or Tiger, but it’s good!

Which leads me to ask – do you drink a black tea which has a really fantastic second steep? Do share :)

Preparation
Boiling 4 min, 30 sec
Marie

I’m more of a one steep only black tea drinker. I’m mostly drinking it for the caffeine and that of course is gifted in the first steep. However when I go to teahouses with friends, the pot tends to get refilled and I drink it and it’s just fine – I barely notice a difference in flavor. Maybe because by that time I’ve already been fully caffeinated and buzzed by the first pot and pretty stuffed with tasty tea sandwiches. :)

JacquelineM

I usually only drink the first one too, but there are some interesting teas like Jackee Muntz that have a such a delicious 2nd steep! In Jackee’s case, it tasted like butterscotch! I would love to find more of them to try.

Angrboda

I don’t normally steep blacks twice unless I’m feeling monumentally lazy and just brew it up for travel-cup purposes. Sometimes I get a decent cup, other times it’s just water with little to no flavour. My Tan Yang Te Ji, however, provides an excellent second steep, especially if it’s brewed with as large a leaf dosage as TeaSpring recommends. But only if you like smokies, because it gets properly smoky the second time around.

JacquelineM

Angrboda – China Breakfast calls for a tablespoon rather than a teaspoon of leaves – I wonder if that is the reason it does so well on the resteep like your Tan Yang Te Ji. Also I noticed that Chinese Blacks tend to be the good resteepers, and not Indian etc etc. Hmm!

Angrboda

It’s not unlikely. I tend to get a bit stingy with leaves though, and just brew it western style. I’m especially torn if I stock up on the Tan Yang, because they only have the much more expensive leaf grade left. I might have to look into finding that type from somewhere else. Anyway, you’re right I’ve noticed that about chinese blacks too. Indian blacks seem to have a tendency to turn bitter where chinese blacks turn stronger. I think that’s why I tend to prefer chinese over indian.

teabird

I was just going to say that I’ve had pretty good luck with steeping my blacks twice lately, and then I read Angrboda’s comment and realized that I’ve been mostly drinking chinese blacks! So, I had been attributing the success to my steeping parameters (a little extra leaf, 3 minute 1st steep, 5 minute 2nd), but now I’ll have to try some different teas to compare. I’m inclined to think that a lot of quality blacks (yes, like Jackie) could give a 2nd infusion as long as they aren’t completely wrung out on the 1st.

__Morgana__

All the Samovar blacks I have tried so far steep well for a second and even a third. Earl Lavender, Breakfast Blend, Russian Blend all came out basically the same on the second steep and close on the third.

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Comments

Marie

I’m more of a one steep only black tea drinker. I’m mostly drinking it for the caffeine and that of course is gifted in the first steep. However when I go to teahouses with friends, the pot tends to get refilled and I drink it and it’s just fine – I barely notice a difference in flavor. Maybe because by that time I’ve already been fully caffeinated and buzzed by the first pot and pretty stuffed with tasty tea sandwiches. :)

JacquelineM

I usually only drink the first one too, but there are some interesting teas like Jackee Muntz that have a such a delicious 2nd steep! In Jackee’s case, it tasted like butterscotch! I would love to find more of them to try.

Angrboda

I don’t normally steep blacks twice unless I’m feeling monumentally lazy and just brew it up for travel-cup purposes. Sometimes I get a decent cup, other times it’s just water with little to no flavour. My Tan Yang Te Ji, however, provides an excellent second steep, especially if it’s brewed with as large a leaf dosage as TeaSpring recommends. But only if you like smokies, because it gets properly smoky the second time around.

JacquelineM

Angrboda – China Breakfast calls for a tablespoon rather than a teaspoon of leaves – I wonder if that is the reason it does so well on the resteep like your Tan Yang Te Ji. Also I noticed that Chinese Blacks tend to be the good resteepers, and not Indian etc etc. Hmm!

Angrboda

It’s not unlikely. I tend to get a bit stingy with leaves though, and just brew it western style. I’m especially torn if I stock up on the Tan Yang, because they only have the much more expensive leaf grade left. I might have to look into finding that type from somewhere else. Anyway, you’re right I’ve noticed that about chinese blacks too. Indian blacks seem to have a tendency to turn bitter where chinese blacks turn stronger. I think that’s why I tend to prefer chinese over indian.

teabird

I was just going to say that I’ve had pretty good luck with steeping my blacks twice lately, and then I read Angrboda’s comment and realized that I’ve been mostly drinking chinese blacks! So, I had been attributing the success to my steeping parameters (a little extra leaf, 3 minute 1st steep, 5 minute 2nd), but now I’ll have to try some different teas to compare. I’m inclined to think that a lot of quality blacks (yes, like Jackie) could give a 2nd infusion as long as they aren’t completely wrung out on the 1st.

__Morgana__

All the Samovar blacks I have tried so far steep well for a second and even a third. Earl Lavender, Breakfast Blend, Russian Blend all came out basically the same on the second steep and close on the third.

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Bio

I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes

Location

Collingswood, NJ

Website

http://jackiemania.wordpress....

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