519 Tasting Notes

89

An excellent Assam. Bold but not bitter. Steeps well and forgives being left too long. Gorgeous colour in the cup. Brightness balances the malt. One of my favourites.

Preparation
Boiling 4 min, 0 sec

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70

Very potent when drunk from a gourd and bombilla. Good for at least four infusions. I like it mich better this way then brewed as a tisane.

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75

Delicious, though I didn’t like it first go — didn’t know what to make of it. There is chocolate, of the dark cocoa-nib kind, which blends surprisinglly well with the little biut of greenb tea and the lods of green rooibos in here. Cinnamon sharpens everyone up and keeps the flavours playing nice. Very little, if any, caffeine, to this one, and it’s ridiculously healthy. I’ve drunk nearly 200 grams of it in less than a month. One TB in thre basket of my 500mL travel mug plus a packet of stevia, steeped a good while (it’s mostly rooibos, so steep away) — bliss. Happiness.

Preparation
Boiling 8 min or more
Beckara

Do you find this tastes like apples? I’ve found that it does and I can’t quite put my finger on why. It certainly smells vaguely of apples to me, anyway…

Michelle Butler Hallett

Yes, now that you mention it, some of the sharpness of a Granny Smith, say. Probably the blend of cinnamon with green rooibos, which can already be apple-y.

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93

My go-to Darjeeling when I’m sick and need cup after mad-hot cup. More muscatel and body that the Stash Darjeeling Spring. Miles ahead of Twinings Darjeeling/

Preparation
Boiling 4 min, 0 sec

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14

Love Darjeeling and know how to make it. Familiar with estate blends, single estates, spring and summer flushed. Okay, I’m mad for Darleeing. But I really disliked the Twinings loose. Weak and stale tasting. Old? Adulterated? Maybe I had a bad batch?

Preparation
205 °F / 96 °C 3 min, 45 sec

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78

Sharp, and a bit thin in body. Pleasantly spicy, and the guarana does add some kick. The anise does not overwhelm but it definitely announces itself.

Preparation
Boiling 4 min, 0 sec

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82

If I was being snobby, I’d call this a Darjeeling wannabe. But it deserves a little more respect than that. It’s got similar tasting notes to Darjeeling, being grown at a hgh elevation in Nepal, but seems a big fruiter to me. I didn’t find it any more energizing than any other black tea, incidentally. Milk might overwhelm this one.

Preparation
Boiling 4 min, 0 sec

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Complex. Steep carefully. Save this one for a proper sit-down; Turkish Delight is not to be drunk thoughtlessly while checking e-mail. A little sweetener (I use stevia) brings out the peppercorns, pistachios and especially the apples. The tea itself is a China black, I think, and quite smooth. Don’t oversteep, because this one might get bitter. I use water just off the boil because I’m afraid of scalding the fruit.

Preparation
205 °F / 96 °C 4 min, 0 sec

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70

I feared this one would be bitter, but it’s smooth and sweet — yet light, not a sticky dessert infusion. The coffee mellows against the white chocolate and almonds, and the mate doesn’t get all sharp. It feels gentle in the mouth, but after you’ve drunk it, feel da power! Good for multiple infusions. Even better sipped from gourd and bombilla.

Preparation
205 °F / 96 °C 6 min, 0 sec

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Profile

Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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