92
drank Four Seasons by Samovar
1112 tasting notes

I’ve just spent the entire day working like a madwoman with steep after steep of this tea! Total of seven :) I have to say, if you must sit in your office all day and work without a break, brewing a multiple steep oolong with your kettle by your side is the way to go.

I rinsed with boiling water, and then did my steeps with 195 degree water throughout.

I thought that the first three steeps were a sort of a floral nutmeg and cinnamon flavor. This tea reminded me so much of a lighter, more floral, less sweet Dragon Ball from Silk Road Teas! Very delicious. I was getting a not quite milky flavor, but a sort of coating that was like milk in my mouth, if that makes any sense?

The fourth and fifth steeps were a bit less cinnamon and nutmeg, and the milky feeling became even more pronounced. By the 6th and 7th steeps I was getting a light and pleasant tea flavor.

I think this is a great tea, and probably would have flipped if I tasted it before the Dragon Balls, but I prefer the Dragon Balls! They have more gusto and sweetness.

Preparation
195 °F / 90 °C 2 min, 0 sec
Auggy

Can I ask how much leaf you used and what sized cup? I had bad luck with this one until my very last cup so I never got a chance to figure out what would work best. So I’m trying to collect info because I’m pretty sure I’m going to have to give it another try!

JacquelineM

Sure! I used a teaspoon of leaves and 8 oz of water each time. I do want to experiment with my little oolong pot but it’s at home. I used my tea for one pot that I have at work.

Auggy

Awesome – thanks for the info!

wombatgirl

@Auggy – did you do what it said on the container? My tin said 1 tbsp for 16 oz of water, and I thought that was Hella Strong. I like it a lot better at a reduced level of leaf.

Auggy

I didn’t have a container of it, just a generous portion takgoti shared with me. I can’t remember what instructions she put down but I tried it that way (which may or may not have been Samovar’s suggestion) and then the way I would normally do greener oolongs and one or two other ways, trying to tweak it just right. My last cup was really good but I’m not sure exactly why. If I knew I could repeat that experience, I’d totally get a tin of this.

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Auggy

Can I ask how much leaf you used and what sized cup? I had bad luck with this one until my very last cup so I never got a chance to figure out what would work best. So I’m trying to collect info because I’m pretty sure I’m going to have to give it another try!

JacquelineM

Sure! I used a teaspoon of leaves and 8 oz of water each time. I do want to experiment with my little oolong pot but it’s at home. I used my tea for one pot that I have at work.

Auggy

Awesome – thanks for the info!

wombatgirl

@Auggy – did you do what it said on the container? My tin said 1 tbsp for 16 oz of water, and I thought that was Hella Strong. I like it a lot better at a reduced level of leaf.

Auggy

I didn’t have a container of it, just a generous portion takgoti shared with me. I can’t remember what instructions she put down but I tried it that way (which may or may not have been Samovar’s suggestion) and then the way I would normally do greener oolongs and one or two other ways, trying to tweak it just right. My last cup was really good but I’m not sure exactly why. If I knew I could repeat that experience, I’d totally get a tin of this.

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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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