471 Tasting Notes
1.5 tsp for 250mL water @98C. Steeped 4 minutes. Drunk bare.
Pu-erh and I have never gotten along. Pu-erh often left me with an upset stomach. Guess what? I was doing it wrong, steeping wayyy too much.
I got Chocolate Orange in a gift pack. The scent is lovely: sharp orange, dark chocolate. Liquor is almsot coffee-dark. The pu-erh itself is quite mild (I’d tasted from horrible fishy ones). A harmonious blend, with no one dominant note. A pleasant surprise.
1.25 tsp for 250mL water @90C. 1st infusion: 3 minutes. 2nd infusion: 5 minutes.
1st infusion: A lovely genuine vanilla scent and taste here — vanilla bean, as several others have said. Something lactic, too — vanilla yogurt, again, as others have noted. I found the finish very clean, almost cool. I didn’t get much oolong.
Liquor is a lovely sunshine yellow.
2nd infusion: less vanilla, more orchid, more oolong. Clean and mineral finish. Much prefer the second infusion.
This 30g packet came to me as a gift from the DavidsTea fan who initially suggested this recipe to the company. She sent it in months ago, they played with it, then released Vanilla Orchid. Tea geekery!
1 sachet for 250mL water @90C, steeped 4 minutes.
A very strong scent of apricots or peaches when you first open the tin this year, but no peach or stonefruit flavour comes out in the tea. I treat this blend like an oolong and get some decent nuances, but this year’s blend is not as flavourful as last year’s. I still quite like it, especially the creamy mouthfeel coming from the blend of Darjeeling (just a pinch this year, I think) and oolong. Needs a careful eye on water temp and steep time, though, otherwise it becomes a bland mess.
1.5 tsp for 250mL water @ about 75 (guessing by appearance of water), steeped four minutes.
I’m not sure what’s supposed to be special about this, what it is I’m missing. I tasted a slightly briny/scallopy medium-bodied green tea. Ttat was it.
1.5 tsp for 250mL water @ 98C (DON’T DO THIS), steeped 3 minutes.
I lost focus on the kettle here at work and poured boiling water on this beautiful tea. YUCK. I can still get some ginseng sweetness, but mostly it’s a bitter medicinal horroshow, like getting a powdery pill stuck on the back of your tongue. Totally my own fault. I put this up as a warning.
Generally, I find this tea good for at least 3 steeps of 3-4 minutes each, if the water’s at the right temp.
1.5 tsp for 250mL water @ 90C (guesstimate), steeped 4 minutes, drunk bare.
So my local DavidsTea was late getting their shipment of this one … and my husband bought me a whole bunch of the little sample packs to keep me going. Yes, it’s THAT GOOD. The first infusion is sweet and crisp; the second infusion gets more mellow, more oolong-contemplative. I’m greedy and steep the first infusion a good four minutes leaching out a lot of the ginseng right away. And it’s refreshing. Really refreshing. I really hope this stays part of the permanent collection.
1.5 tsp for 350 mL (I think) water. Made for me at a DavidsTea store. Steeped 5 minutes. Drunk bare.
First off, do not steep this tea as long as 5 minutes. I got stuck in a lineup behind someone buying those scratch lottery tickets. I should have hurried him along by slapping my wet teabag upside his face.
Oh, what a lovely rose black tea. Everything balances well. You can handily taste the black team which is pretty mellow — Chinese, I’m guessing — with a very subtle toast finish. I would hvbe liked this better steeped at 3 or 4 minutes; after 5, things get bitter and soapy. But I’ll put up with a lot for roses.
1 tsp for 250mL water @100C … with 1/2 tsp Tiger Assam added … drunk bare.
Yeeeaaaaahhhh. Oh, I love a smokey tea, and the first Caravan from Andrews and Dunham was one of the best I’d ever tried. Caravan Resurrected is very nearly as good, lacking only that odd, slightly salty note that made the original downright addictive. CR is strong and rich and quite smoky, but it’s not a powdery or choke-a-horse smoke. I added some Tiger Assam to heavy-up CR’s body, which tends light, as do many China black teas. Smoky but clean, with a crisp and slightly sweet finish. One of the best.
1.5 tsp for 240mL water @ 80C, steeped 3 minutes, drunk bare.
A sweet and spicy jasmine green … though there’s not a lot of jasmine on the go. This blend is a nostaglic favourite for me, one I drank a lot in autumns at university.
Liquor is a bronzing yellow. Lots of orange pith and peel in with the leaves, but it’s the clove and cassia that bring this tea up to its own weird and lovely level. If the water is too hot, this tea will get bitter and soapy.
1 tsp for 250mL water @100C, steeped 4 minutes, drunk bare.
Lots of muscatel in the aroma, which is great. David’s Darjeeling had really disappointed me, being all earth and twig with not a hint of muscat, which, for me, is what makes Darjeeling tea so special. I only used 1 tsp instead of the recommended 1.25, because I’ve only got a little sample pack here and want to stretch it out. No fear: this Darjeeling is quite rich and fresh and easily forgives some skimping. Liquor is dark copper with gold. Aroma is redolent with muscat, as noted, and wood. Some honey and florals in the taste, a fair bit of earth — unusual for a Darjeeling, even a second flush. Dry leaves look a bit twiggy but also very tippy. I love Darjeeling and can be quite snooty about it, declining this estate over that. This one is really friggin good, provided you like the stronger second flushes. And muscat.