552 Tasting Notes

100

1.5 tsp for 300mL water @90C, second infusion, steeped four minutes Western style.

I made a cup of this for my husband yesterday, because the tea’s name in trigged him. He loved it. I saved the leaves for a second go.

As I’ve noted before, the second steep gives more mineral notes. The scent is sharp and floral, that classic tieguanyin aroma, so enticing. Some cream in the finish. Such a beautiful tiguayin, lots of nuance.

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90

1.5 tsp for 300mL water @100C. Steeped 3 minutes 15 seconds.

When, oh when, will I learn to stick to a 3-minute steep? Those 15 extra seconds make a difference. If you really like astringency and pucker in your tea, steep over 3 minutes.

I’ve need a while to warm up to this one. It’s bright and cheerful, with some pucker — but with no bitterness, no acid. The body is medium to heavy with a creamy heft that I really like. Mouthfeel is smooth; I can see lots of down floating in the dark copper liquor through the walls of my glass mug. An assertive India black tea that will wake you up and remind you just why you started drinking tea in the first place.

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100

1.5 tsp for 300mL water @90C. Second infusion. Steeped 4 minutes 15 seconds.

I want some black tea, but I have these glorious leaves left over from last night. One does not simply steep an oolong a single time.

Floral in scent — wildflowers and grass. The taste is more mineral on the second infusion, but also stronger on the florals and cream, especially in the finish. Some stonefruit. This tieguanyin has been lightly roasted, just enough to bring out some depth. Liquor is pale gold.

A stunning tieguanyin.

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92

1.25 tsp for 250mL water @100C, steeped four minutes.

I am drinking this so quickly it hasn’t got time to cool off.

An excellent blend, withheft, body, notes of smoke and cream, and some slight astengency and mineral in the finish. Great caffeine punch, too. I love this blend, and I always order more than one tin at a time, because when I’ve got it, this stuff doesn’t last long.

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90

1.5 tsp for 250mL tea @100C, steeped 3 minutes.

Oooh, this is much better today. I’m getting some Muscat notes, too, some pleasant astrigency. The shorter steep time makes a big difference.

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92

1.5 tsp for 300mL water @ 100C, steeped four minutes.

Ahhhhhhhhh.

Been a while since i had any Double Knit. This excellent blend gives heft and malt with some subtle cream and smoke. A brilliant blend. One of my favourites.

TeaExplorer

My first A&D order arrived yesterday evening. Your note reminded me to put DKB at the front of today’s tea queue (right after breakfast). Thanks!

Michelle Butler Hallett

I had just gotten mine, that lovely make your own 3-pack deal they’re offering. Two Double Knit and one Red-Tailed Hawk to try. Love Damn Fine.

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90

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.

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76

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

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95

1.5 tsp for 300mL water @100C, steeped six minutes and fifteen seconds.

Honey, bread, roses, earth. No astringency. A soft and downy mouthfeel from those gorgeous leaves. Mineral sparkle on the finish. I love this tea.

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96

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

Preparation
205 °F / 96 °C 4 min, 0 sec 2 tsp 10 OZ / 300 ML

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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. New novel next spring called THIS MARLOWE.

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

Floral oolong and complex black teas are my favourites.

Location

St John’s, Newfoundland, Canada

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