548 Tasting Notes
1.5 tsp for 300mL water @100C, steeped four minutes.
Bright and sparkly up front. I was expecting more of a Nepal-Darjeeling sort of taste profile, but this deepens into something stronger and a bit maltier. I’m guessing this has a lot of Nilgiri in it. I notice the steeping suggestion is three minutes; my four minutes have brought out a bitterness I am not enjoying. Next time, I’ll follow the instrictionsd.
1 pyramid sachet for 300mL water @100C, steeped five minutes, drunk bare.
I got this as a sample with my Harney & Sons order some months ago and just found it while tidying my tea cupboard.
A juicy Assam, but light in body: no heft, and not very much malt. I thought the liquor looked pale as it steeped, so I went five minutes, which might have been a mistake: the tea is bitter. It’s okay. It’s not an Assam I’d go out of my way to order, though.
Flavors: Malt, Peat Moss
2tsp (fluffy tea, long leaves, hard to measure) for 300mL water @ 95C, steeped four minutes.
I got some of the early 2014 version of Imperial Breakfast (I think), which I notice is already sold out.
A bit lighter than last year, with the pu-erh perhaps less potent — fine with me. The white tea gets to dance, and the Yunnan gives a clean depth. I am learning to appreciate the pu-erh in this gorgeous blend. Nice caffeine lift, too.
Flavors: Autumn Leaf Pile, Baked Bread, Cedar, Cinnamon, Cocoa, Dark Bittersweet, Earth, Honey, Leather, Malt, Mineral, Molasses, Peat Moss
I can’t “like” anyone’s tea notes. This is irritating me. Whatever browser I use, I can’t “like” anything. GAH.
Back to tea …
1.5 tsp for 300mL water @90C, rinsed, steeped 3 minutes, then steeped 4 minutes.
Both infusions gave me an exquisite tieguanyin, with sharp florals, a touch of cream, faint vegetal notes, even, I thought, some faint and light musk, a light toastiness that just coaxes everything else out a little more, and so much oolong beauty that I have trouble writing about it. This tieguanyun needs, and will reward, your full attention.
Flavors: Cream, Flowers, Grass, Honeydew, Mineral, Orchids
1.5 tsp (more or less, fluffy leaf) for 300mL water @100C, steeped 5 minutes. Second infusion.
These rich leaves give up a second 5-minute steep that is very like the first — perhaps not so downy, and a bit more mineral. Not only an excellent tea but an excellent value. Damn Fine does it again.
1.5 tsp for 300mL water @100C, steeped 6 minutes 15 seconds.
Honey and a bright sparkle (not astringency, though) from this glorious tea this morning. Dark copper liquor, and lots of toast and orchid notes, too. No smoke today. A delicate Keemun that shows complexity and strength when allowed to steep. No bitterness.
Flavors: Baked Bread, Earth, Honey, Orchids, Sweet Potatoes
1.25 tsp for 250mL water @100C, steeped 4 minutes 30 seconds.
Maybe I’m missing something in the information provided by Harney and Sons here, but what has this tea being from the “lapsing area” got to do with any smoky notes? Lapsang soughong is made smoky in the processing; it’s not smoky because of the soil the tea plant is grown in. Is it?
I only ordered a tiny sample packet of this tea, and I’m finishing it today. I’m getting much more of the fruit notes, fruit and honey and smooth black tea. I’m changing my mind on it being worth its price. I don’t think I’ll be ordering any soon, but I wish I could keep this on hand.
Flavors: Baked Bread, Dates, Grapes, Honey, Plums, Raisins, Stonefruits