341 Tasting Notes
An unusual darjeeling, this is stronger than a normal darj, and has a nutty flavour. There is some astringency, but very little, and the tea is naturally sweet. It rebrews well, with one 3 gram serving good for three-four cups of tea. The tea’s grade is SFTGOP1 but there was a good amount of twigs, and no whole leaves in the bunch. The dry leaves range between olive green, through golden brown, to chocolate brown, and the smell is a wonderful combination of hazelnuts and sugar.
Still one of the best Earl Grey’s out there (unless you like your Earl Grey super strong, or with vanilla). Prepared it earlier today at work, where even a non-tea drinking person caved and gave it a go. He, like all the others who have tasted, have fallen in love with this gentle tea. A great tea to relax with, and hence just what we needed now.
Still a staple and a favourite. This time I made it iced in a shaker, with lots of ice and some Moroccan mint that I grew in my garden. Working on papers, waiting for the nightly rocket attack (I live in Tel Aviv, Israel. The situation is horrible. Let there be peace and an end to this violent madness). Decided to have this as an evening relaxation treat. I know that there are a number of steepsterites that don’t like Ceylons, and I understand. This is an excellent blend, and iced, the astringency is less felt that when brewed hot. Then again, this blend is not super astringent in the first place. Very sad that Fortnum and Mason discontinued this blend.
Bought this tea during my trip to Cannes in June, from a beautiful little shop, Les Thes Duval, not far from the promenade. Decided to have it with milk and a bit of sugar, since it’s labeled as a breakfast tea. It took me by surprise. If you don’t like astringent teas, by all means look elsewhere. If astringency doesn’t bother you, and you like fruity teas with a bit of malty smokiness then this is the tea for you. With milk it gains a wonderful creaminess that makes it feel like I’m practically drinking dessert – as suddenly dark chocolate flavours emerge. Looking forward to trying it plain.
Working on a paper, and drinking this wonderful old friend. I haven’t had much time for tea lately, and I’ve missed it. It’s 31 humid degrees Celsius outside, but the air-con is on, and this tea is sweetening this difficult task.
If I had to recommend buying one tea from Verdant, it would be a tough call between this and their wonderful Laoshan Black. Laoshan would probably win by a small margin, but this is still a highly, highly recommended tea.
I had a food literature course this semester (yes, English lit is that fun), and I brought in this tea for a tasting. It was a hit success, even in sub-par brewing conditions, and no sugar (Israeli’s usually like sugar and Moroccan mint in their tea).
Flavors: Brown Sugar, Caramel, Sugarcane
To all my Steepsterites that don’t like Ceylon – try this tea!
This is now not only my favourite Ceylon, but also one of my favourite teas. It smells wonderful – rich, nutty, fruity, with a slight smokiness to it. It tastes like rich juicy plums, chewey nuts, and brand new office supplies – newly sharpened cedar pencils, a brand new notebook full of possibilities, a shiny new bag, waiting to be filled with all matter of goodness.
Yes, it is astringent, but in a wonderfully pleasant way.
A tea that is an experperience, filled with depth and taste.