54 Tasting Notes
…if one follows the tradition of Chinese tea drinkers then all leaves have to be washed before the actual infusions. That simply means that the fist brew gets disposed. This first brew suppose to wash out the dust, open or pre-soak the leaves and start to develop their flavors.
The color of this tea could be compared to a rich single malt whiskey.
Color: golden, bronze. Very appealing to the eye…
Nose: sharp, fruity, slight bitterness in the end (…fresh cut grass)
Palate: clean, smoky, hints of soft,creamy sweetness such as butterscotch
Finish: aftertaste does not manage to stay very long. Bitter sweet with a pleasant,refreshing roughness.
A interesting, complex tea. Not very awakening though. Nice to drink in order to get through the day.
…very strong flavors. I guess the explanation of it’s profound taste lays within the fact that King Edward VII was a heavy smoker. Anyways, I do like it on my palate and love the awakening effect. I do recomment to try this tea with a slice of lemon. That transforms this blend into a refreshing summer tea. The Assam will still be able to push through nicely.
…excellent Chai blend. Does not need sugar or milk, in my opinion.
I would not suggest infusing it with boiling water. A lower temperature will sort of smoothen one’s drinking experience.
Although there a lots of seeds and herbs visibal I find it amazing how strong those flavors push through. Obviously Kusmi is not very shy when it comes to the use of ( hopefully natural…) oils to parfume their products. But then, in all fairness, who doesn’t, nowadays?
Anyways, my favorite Chai blend so far…
I am not quire sure how to rate this tea.
The fragrance most certainly is of pleasant nature, even though one might feel inclined of suspecting that cheap lemon myrtle was used instead of lemon essence or zest.
The Sencha itself seems very astringent, very bitter and heavy on its tannins.
The ginger, very frankly speaking, only gets its way through to the taste buds because it is mentioned on the label of the packing. The warming nature of this spice used for this particular blend does not even come close in any way to what is available on the Chinese market. In China Oolong teas flavored with ginger are very popular. Especially during autumn until spring as it is warming the drinker’s throat all the way down to the stomach.
In Japan good quality Sencha is mostly the beverage of choice during breakfast due its awakening nature.
The tea leaves for this blend however fails to lift up the spirits of the drinker and therefore proofs itself to be pointless (…like caffeine- free coffee) to me.
A “Friesen blend” usually starts to unfold its character after the adding of cream or milk. It also is expected to hold up against the traditional sweetener, which in northern Germany comes as rough crystal sugar (Klüntje).
One will be utterly disappointed after finding out that all this does not suit this particular blend.
The matter of fact that the “Theodor Storm” blend is done with large leafs leaves the connoisseur in astonishment right from the beginning. Please do try to remember, it is a strong and hearty brew that one should hope for when it comes to tea blends from the stormy, German northern coast. Big leafs do hardly seem to be the right thing to go for to reach that kind of goal.
“Theodor Storm” is a very fine tea for the afternoon though. Special care seems to be advisable in regards of the portioning. It carries at lot of tannin. The smoothness of the actual brew tends to get unpleasantly overpowered by the rather harsh aftertaste. Hence one may reckon: small dosage of leafs and short infusing time.
Light yet complex, Sikkim teas are similar to those produced just to the south in the district of Darjeeling. Sikkims have a pleasant tannin level that is often accentuated by a natural fruity note.The stylish leaves of this choice selection are laced with silvery tips. The cup is well balanced, with a complex flavor that is pleasantly accented with a mildly minty overtone
A well-made tea, with an abundance of white leaf buds. The cup has floral notes and muscatel nuances. This particular type rivals many of the top Darjeeling selections and shows the full potential of Sikkim teas.
No milk or sugar needed.Be gentle in terms of portioning…
By the way, i enjoyed it together with a Chinese ‘mooncake’.That is a rather sweet pastry that gets mainly produced for the Chinese mid-autumn festival.The taste of the cake and the tea are a perfect match…!
One needs to be quite generous when it comes to portioning here. The tea has a good nose.Hints of rose blossoms or hibiscus are pushing through…although they are very shy and fade away quickly.
It will require a couple of trial runs until a deceant cup is produced with this particular kind of leafs.The steeping time can be longer then on a usual Oolong.
I personally overportion the tea now and then balance the flavor by adding hot/cold water.As one would do it when working with a Samowar…