494 Tasting Notes
1.5 tsp for 300mL water @90C, steeped four minutes.
A very enticing blend. Creamy heft from the Assam, muscat from the Darjeeling, wineyness from Keemun, fruitiness from the oolong, and a hit of jasmine. Drinking my second cup in less than an hour. Soothing and delicious.
I find this one tastes better when made with slightly cooler water.
1.5 tsp for 300mL water @ 100C, steeped 4 minutes, drunk bare.
An excellent Assam. Bold, not bitter. Notes of freshly baked bread, roses, and sunshine. Medium to heavy body. Drenching Assam taste. Good malty pucker but not so astringent as to tear the mouth off ya. Sweet notes. I prefer it steeped a little longer.
1.5 tsp for 330mL water @100C. Steeped 4 minutes. Drunk bare.
Oh my GAWD.
It’s been a long time since I’ve had any Black Needle Yunnan, and this tea from Stash is very, very good. Liquor is dark brass. Notes of honey, musk, pepper and minerals. Clean finish. My favourite Yunnan. I forgot the leaves can be re-steeped and am kicking myself for tossing my leaves after just one cup.
Worth every penny, even shipping.
1.5 tsp for 300mL water @100C, steeped four minutes, drunk bare.
I am desperate for a hit of Assam.
There is Assam in this delicious blend.
There’s also a fair bit of Keemun, I think, which can get bossy, but the Assam notes come out as the tea cools.
Damn Fine has never let me down.
1.5 tsp for 300mL @ 100C, steeped 4 minutes, drunk bare.
I am completely OUT of Assam. How the hell did this happen? The Tiger is not roaring. The Captain is lost at sea. Even the Gingia Estate tin is bare. I have some Kopili Estate Assam on its way to me, but damn it, I need Assam right now.
Scottish Blend will have to do. It’s not got the assertiveness, deep malt or raisin-y notes of some Assams, but for a CTC Kenyan (?) blend, it does very well. Plenty of black tea taste and body, provided it’s not oversteeped — I find at around 5 minutes its get all acidic and dark. Clean and mild finish. Dependable, and always better than I think it’s going to be.
1.5 tsp for 300mL @ 100C, steeped 3 minutes, drunk bare.
A creamy Ceylon, lots of body and heft. I like it better at 3 minutes versus my former 5. Bright and brisk, with some pucker, and a very comforting scent.
There is no bergamot in this tea. It’s just straight up blended Ceylon.
This would be lovely cold-brewed for an iced tea. It also cries out for an afternoon tea party, with sandwiches and cookies.
1.5 tsp for 300mL water @100C, steeped 4 minutes, drunk bare.
Some days, only Assam will do. My body craves Assam, craves something in those leaves that’s not in Darjeeling, let alone any non-India tea. No idea what that is. I still love Yunnans and Darjeelings and Himalayans and Keemuns and oolongs, but nothing can replace a good Assam. Steepsterite Claire recently commented she likes for her black teas to not only wear Doc Martens but kick her with them; a good Assam does that.
This Assam Gingia is a second flush and quite strong. Notes of malt, of course, but not suck-your-mouth-dry malt, molasses, honey, freshly baked bread,and sunshine. No bitterness. On a winter day, with yet more snow coming down, it’s a dire necessity. It’s TEA.
1.5 tsp for 300mL water @ 100C, steeped 4 minutes 30 seconds, drunk bare.
I couldn’t get to my strainer right away … the extra 30 seconds makes this tea a little bitter for me. The smoke is starting to dominate, but the smooth malt beneath is still there. Mineral finish, but defintely tending to bitterness.