552 Tasting Notes
1.5 tsp for 300mL @ 95C, steeped 4 minutes, drunk bare.
I try to save this Keemun for the weekends, because it’s expensive and hard to get, but after another try-to-choke-down-the-new-Davids-Breakfast fiasco, I figured I deserved this.
As always, a delight. I find the slightly cooler water brings out sweeter notes and more of the orchid scent. (The cooler water also tames some of the bitter smoke in the lower grades of Keemun, which can get a bit tarry.) Some lovely biscuit notes tonight, too.
1.5 tsp for 300mL water @100C, steeped 4 minutes, drunk bare.
Trying this one again tonight, knowing this time to expect Ceylon.
CEYLON CEYLON CEYLON CEYLON CEYLON
Which is fine, if you want Ceylon. I am still grumpy about the change of this blend, as it’s hard to find a blend that’s got some China black in it. Yunnan is listed on this batch, but I swear, I cannot taste it. If you put a gun to my head, I might pick out some Darjeeling. Tastes a lot like Red Rose with some wood notes. Not brilliant. Made this for the sake of deciding which tea to drink this evening, and I’m expecting this one to go down the drain again.
1.5 tsp for 300mL water @ 100C, steeped 4 minutes. Drunk bare.
Best of the Assams I’ve drunk, and I’ve drunk a lot of Assam. Damn Fine’s Captain Assam comes very, very close — God, I miss the Captain — but Kopili Estate wins in the end. Never bitter. Juicy and bright and creamy and medium-to-heavy bodied. Packs a nice caffeine hit.
1.5 tsp for 300mL water @95C, steeped 4 minutes 30 seconds.
I’m experimenting with slightly cooler water for black tea. I am finding that Assams and Ceylons seem better with the full rolling boil at 100C. So does Scottish Blend, a CTC that seems heavy on the Kenyan tea. The 95C water doesn’t make the tea and sweeter, as happens with some China black, just duller. Live and learn.
WORTH EVERY PENNY. My only quarrel is the teeny-weeny tea scoop that hardly looks like it holds even half a tsp. Minor stuff.
I made two pots of tea in this baby yesterday, both black — Nepal Black (Jun Chiyabari Estate) and Assam (Kopili Estate) — and almost fainted in bliss. The basket cycle is glorious. I used to wonder if the tea steeped properly, seeing as the leaves spend a fair bit of time ascending back up the pole, and if you’re only making a small amount of tea, the basket will leave the water. It’s not an issue. If I want the tea strong, I scoop in a little extra. The basket cycle gets the tea stirred as it steeps and makes for complexities of flavour and aroma that you can’t get making tea one cup at a time. A weekend pleasure.
Yes, it’s expensive. But it makes good tea even better. What else might you spend that money on that will give you such lasting, and repeated, pleasure?
2 tsp for 300mL water @95C, steeped four minutes.
Yeah. That’s a lot of tea, but the leaves are long and fluffy.
Dark brass to copper liquor. Honey, musk and minerals. Not as peppery as a batch I drank from a few years ago but still lovely. Smells like an old forest: a bit dark, a bit sweet, ancient mysteries. Superb black tea. No bitterness.
1.5 tsp for 300mL water @100C, steeped 5 minutes, drunk bare.
Tasting the new version of David’s Organic Breakfast Blend really pissed me off, so I was picking up this cup with apprehension — but ahhhhh. In with the good air, out with the bad.
Honey notes, some Darjeeling-y crispness and even distant muscatel, and a Yunnan-like sweetness and smooth finish. Some spiciness in the scent and foretaste that morphs into floral and bready notes. No malt. Medium body with a slightly buttery mouthfeel that brings out the crispness and sweetness. Delicious.
1.5 tsp for 300mL @100C, steeped 4 minutes.
They’ve changed it.
This was a blend of Keemun, Assam, Yunnan and Uva. On the DavidsTea site, on the front page for black teas, it still is. When you get to the indiviaul listing, though, it’s now a blend of Darjeeling, Yunnan, and Ceylon. Could we get it together here, people? Grumble snort.
Ceylon, huh? I dunno …
And what’s with DavidsTea and Keemun? First, they dropped their Keemun offering, and now this blend no longer has Keemun. I had liked how this blend was heavier on China than India black tea.
So yeah, I am not feeling kindly inclined.
Lots of copper from the Ceylon, and that sunshiny but slightly flat taste some Ceylons offer.
Where’s the Darjeeing? Where’s the Yunnan?
A Ceylon-heavy blend. Fine, if you really like Ceylons. Disappointing, if you were in the mood for China. As for being in the mood for Darjeeling … yeah, go get some decent Darjeeling.
Not bitter, and not acidic — but only a medim body. No heft, no snap, no surprise — just a lot of coppery Ceylon. If you like coppery Ceylons, you might really enjoy this incarnation of the blend.
Bleah. Hauling my rating down.
1.25 tsp for 250mL water @90C, steeped 4 minutes.
I’m at a workshop and depending on big urn of hot water for tea. The water is hot and steamig but not bubbling, so I am guessing it’s about 90C. This temp makes for a creamy, heavy-bodied Keemun today, with sweet and almost fruity notes, plus a lovely floral scent. HEAVEN.
1.5 tsp for 300mL @ 95C, steeped 6 minutes.
Yes, I steeped it a long time. And that’s okay, because it did not get bitter.
I hardly tasted the mate at all, getting much more of the honeydew and green rooibos. It’s sweet, and it tastes mainly of honeydew melon. Quite agreeable, if you like honeydew. I’ll report later on any mate buzz.