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Boh is the Lipton/Twinings of Malaysian highlands. Most of its tea being sold bagged in supermarket, with even 2 in 1 (tea+sugar) or 3 in 2 (tea+sugar+cream) mix available, that makes me cringe each time I see them.
While visiting the plantation, I decided to give a chance to the highest quality teas offered and chose 2 out of the 3, based on the look at the leaves and quick smell.
The leaves are quite long and actually look like dried and partly rolled leaves from a tree. At each opening of the box, I smell it and come back with this only feeling : nice black tea, but…
After the steeping, the tea color is golden honey like, clear.
The taste is quite nice and reminds me of a forest, starting with a green taste like grass or green leaves and switching to a more earthy aftertaste. To my opinion, it seems like the taste of a perfect black tea, completely pure and excluding any kind of flavour.

Now come the ridiculous part, which shows how far I still am from knowing much about tea. On the box I had read flowery pekoe; I remembered having drunk orange pekoe long ago. I wrongly assumed this tea would be flavoured with the flowers of a citrus tree;) Therefore I was surprised not to notice any tangy smell on the leaves, neither on the tea while/after steeping, nor any taste while drinking it.
I then decided to research a bit and understood that flowery pekoe just relates to the quality of the leaves selected for making the tea; flowery pekoe being either the highest or second highest quality range, according to this British classification used throughout India and former British colonies (such as Malaysia).

So this is probably the explanation to my good but not excellent rating to this tea. Despite my conviction this tea is probably a very fine unflavored black tea, but I’ll probably never know for sure as I’m not so keen on black teas, especially when unflavored. At least, this tea helped me understanding that.

Preparation
205 °F / 96 °C 2 min, 45 sec

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I’ve started drinking much more tea quite recently, almost completely quitting espresso for it!
I’ve been introduced to high quality tea by one of my best friend, MF Marco Polo addict since more than 20 years. I’ve only rarely bought tea-bags since then, preferring the quality-price ratio of loose leaves.
I drink my tea natural, without any milk, sugar or sweetener. I only add honey when a sore-throat is coming along.
I usually either brew a large pot at home or resteep my leaves at the office. I cannot seem to learn to master the use of a gaiwan in an elegant and not clumsy way…
My tea preferences :
- I really like flavored black teas, with a preference for fruity flavors, from a tangy Earl Grey to a real fruit smoothie-like tea. I’m trying some single origin unflavored blacks from time to time but always end up having trouble to finish them. I usually do not really enjoy the strong breakfast teas.
- I do not like chai or teas with strong spice flavors. Strange considering I really like spicy food, but not what I drink.
- I am quite afraid of pu-erh and lapsang souchong, though I probably have never drunk any real good ones and I’m quite sure it can make a huge difference… A few years ago, I had been introduced to scotch whisky and can definitely attest that you cannot say you don’t like whisky, if you’ve only drunk blended stuff and not tasted yet single malts. I hope to get the same happy discovery for those teas.
- I discovered very good oolong, without going through the step of drinking bad-one first, and really enjoy it, especially with a meal. I’ll definitely try some flavored oolongs in a near future.
- I’ve just started discovering white teas, which feels very delicate. The only problem is that those can be awfully expensive…
- I also really like rooibos which I discovered a few years ago while searching for low-theine/caffeine teas that I could drink at night without suffering from insomnia.
- As with green tea, we’ve had a long-standing difficult relationship. I’ve occasionally had some that were real smooth, refreshing and so very many that turned bitter very quickly. And I cannot stand a bitter tea.
- As for jasmine tea, I used to like it but have indeed drunk too much of some bad quality bitter brew, and now I even have problem finishing the high-quality pearls I bought in Beijing.
- Yerba Mate: I’ve had some in one blend and am quite convinced that I would never like that as bitterness is one of its main characteristics. I’ll try to avoid it like the plague.
- Herbal tea: I used to drink more or those before discovering rooibos; finding good ones is unfortunately really difficult – even in organic shops, the herbs sold are far from great.
I loathe artificial flavoring of any kind in any beverage or food.

I’m quite opiniated and try to leave room for further improvement and better discoveries, which explain why I haven’t rated any tea in the 95 and above range.
Teas above 80 are among my favorites
Between 60-80, I could or could not give them a second chance or recognize that they are made with high-quality ingredients though their taste does not please my buds.
Around 50, it starts to be rather bad and a not so pleasant experience to drink.
25 to 40+ cover low quality products that I manage to drink when nothing else is available.
Below that, it’s really vile and basically almost undrinkable IMHO.

Location

Singapore

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