1831 Tasting Notes
Steeps 2 & 3 of this tea were good too. #2 was maybe even a touch stronger than the first one because the leaves had time to untwist and open fully. It tasted a noticably thinner on the third steep so I don’t think I’ll take it any further tonight. One of these days I’ll see how many steeps I can wring out of this tea. :D
The leaves are really neat to look at, dry they’re a dark grey colour and loosely twisted – they’re also very big, which makes judging how much leaf to put in a bit difficult. When they’re steeping the leaves turn green but with reddish-brown spots, almost like the tea is rusting. Of course I know this is caused by the partial fermentation but it looks quite neat. The brew is fairly light, the colour of pale amber when I did the first steep at 4 minutes.
This tea goes surprisingly well with leftover chinese food – or maybe not so surprising considering the origins of this tea. It’s seems to make the tea taste particularly light and fruity, like peach maybe.
Does this count as adding to the ‘Vanilla Vogue’? I added some honey to the tea and that improved the flavour slightly from the last time I drank this tea – I’m actually getting a bit of vanilla now, though it’s still pretty weak.
I’m also, incidently, eating a bowl of Vanilla-Almond Honey Crisp cereal. XD
I drank two cups of this after supper tonight. The first steep, for 3 minutes, was a little weak, so on the second I steeped it for five minutes which tasted much better. It had also taken the edge off of the ginger the second time ‘round so that it was only a nice, pleasently-warm compliment to the tea instead of the spicy, dominating flavour (although still not nearly as strong as a lot of other ginger teas I’ve tried) it was on the first steep.