537 Tasting Notes
1.5 tsp for 300mL water @100C, steeped four minutes, drunk bare.
La la love it. This tea always makes me smile.
The Yunnan base is a good choice. Lemon with Assam would be too astringent, and with Ceylon too metallic. Smooth. It tastes like real lemons — yay, lemon oil. I want to mix this with some Caravan, and later with some Kenyan Tinderet. On a real lemon kick; a 50gram bag of this treasure doesn’t last me a week.
1.5 tsp for 300mL water @100C, steeped 4 minutes 30 seconds, drunk bare.
The dry CTC leaves, or, pellets, have no scent.
The liquor is a deep reddish brown, giving a classic black tea taste, quite tannic, with a sweetness in the scent and aftertaste like dark honey. This is a very robust black tea, with heft and malt. The maltiness had a dry finish, not the juiciness of an Assam. I did not expect to like this nearly as much as I do. Strong, assertive, and bright. I expect this could get bitter if steeped much longer.
1.5 tsp for 300mL water @90C, steeped 4 minutes,
Okay, I can see I used water that was too hot. There’s green tea in here, diva-tastic green tea that’s gone all bitter and harsh. So I need to give this another go … but what a hard sell that will be, because this tea smells and tastes like an artificially-flavoured lemon candy that got tainted with curdled milk.
1.5 tsp for 300mL water @100C, steeped 5 minutes.
Ooops. Four minutes is my favourite for steeping black teas. I got distracted — what else is new? What I have here is stronger but not bitter. There’s more of an Indian-tea taste: not malt, but some other note you get in some Assams, and very rarely in a Darjeeling, almost a breadiness, with a hint of rose. The honey notes are stronger in the aftertaste. This one is crying out for milk, but I always regret it when I add milk to black tea. Stronger Yunnan-wood notes, too; I think these tea bushes were Yunnan clippings planted in Nepalese soil on the Jun Chiyabari estate. When I say wood notes, I mean ancient trees and clean air, not that woody-sour note some roobios has. A happy accident, steeping this too long.
1.5 tsp for 300mL @ 100C, steeped six minutes.
Two big mistakes here. 1) I oversteeped. 2) I used way too much leaf.
This blend is incredibly potent, some sort of super-tea. Definitely follow the instructions. I knew better, too. I just forgot.
A thick body, lots of Ceylon I think, copper notes, with bergamot a cardamom, all so gentle … and all so packed with caffeine. The closest comparison to this blend would be Ahmad’s English Tea No1, and, while I like Ahmad’s English Tea No 1, it doesn’t come close to Persian Tradition. Excellent tea.
1.5tsp for 250mL water @100C, steeped seven minutes.
I steep herbals a long time.
This is an excellent ginger tisane. You must like ginger to drink this. It burns. When you’ve got a sore throat, this burn is goooood. I don’t know why; it seems counter-intuitive, coating a sore throat with ginger and pepper, but it soothes. The ginger here is good for nausea, too, if you’re not too far gone to throw up a sip of liquid. I still miss the Electric Lemon from a few years ago, but this one rocks.
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1 bag for 250 mL water @100C, steeped 5 minutes, drunk bare.
I got a chest of Ahmad bagged tea last night: English Breakfast, Earl Grey, Darjeeling, and this rather scientific sounding English Tea No 1. I was dubious: light with bergamot, huh?
It’s pretty good. The tea base is strong, with lots of copper notes from a Ceylon. The bergamot is very light, giving a dry mouth-feel, dry like white wine, but without any acidity. I like this much more tha I thought I would.
Ahmad just might be my favourite for bagged tea, Ahmad and Stash.
1.5 tsp for 300mL water @100C, steeped five minutes, drunk bare.
So long as you like chamomile … which is fresh and fragrant and even a bit apple-y in this blend. The mango tastes and smells authentic, and the vanilla works well. It tastes nothing like a mango lassi; it tastes like chamomile with mango and vanilla flavouring. I like it in the evenings.