1901 Tasting Notes
So much better than the last tea! Oh, this is like warm, gently spiced vanilla cinnamon pancakes. I added some cream and a touch of maple syrup to make it even better.
Definitely needs to be a re-buy. Now if only Bayswater would update their terribly out of date website. :/
So… there’s fennel seeds, cinnamon, star anise, LOADS of licorice root, and some weird leaves and sticks I can’t identify by sight. There’s probably more in this tea, but I can’t tell without a microscope for sorting.
This would be really good without the intense, terrible, lingering sweetness from the licorice root. Oh geez that stuff is terrible. :/
MissB, thanks so much for sharing this tea and alerting me to the fact that Sweet Cherubim has some teas. :) I don’t think I’ll be getting this one again.
Flavors: Cinnamon, Licorice, Sugar, Sweet
Maaaaaaalt. Malty Assam.
Steeped a little cool, and I’m drinking it without milk. This is really nice. I agree with stonefruits. It’s pretty sweet-honey tasting as well, but not nearly as much as other teas I’ve had. Just a bit.
I really like this tea. The other place I was getting stuff from Hattiali hasn’t been able to keep it in stock, it’s so popular. Hopefully my mom can pull through and pick some up for me though. :)
Apricots and cream. So delicious.
I keep forgetting about these teas because the tins don’t really fit in my main cupboard (tins take up a lot of room!). But I was looking for something this morning and found this and decided to try it. So perfect. I’ve already had a coffee from one of those Vietnamese drip-through coffee makers. And now this creamy fruity deliciousness.
Not my favourite assam. This morning(-ish) it’s quite cardboardy, which isn’t really something I love, although it’s something common to assams. Some are more cardboardy than others, though. I should let my mom know, because she is my large-quantity tea dealer and I have 100g of this to get through!
I’m having it with milk. There’s a bright, pleasant hint of bitterness, even though I did add quite a bit of milk. And there’s quite a bit of caffeine in this one, which is good, as I really need to wake up and get moving.
I had the hardest time getting to sleep last night, and then slept through my alarm and friends texting me. Whoops! So instead of a last minute walk, we’re going to have a late brunch and then I’m going to do some required shopping on my way home.
Labelled: Anhua Hei Cha 2009 Aged Black. From Dexter. Thank you!
Previous note here: http://steepster.com/OMGsrsly/posts/287175
This time I’m steeping it with the other half of the sample (so about 5g) in my little glass gongfu pot from davidstea – about 220ml water I think.
Today, it’s a LOT better, whoa. Reminds me of freshly sawn wood, in a good way. Fruity, as well. Now that I’ve re-read the notes, I’m torn. It’s honestly kind of like cherry or apple wood, but yet it still reminds me somewhat of plums. Not the big round ones, but the little purple oval ones. Soft and squishy.
2 short rinses, and the chunk had opened up completely. The second rinse didn’t taste great (bitter, even though the steep isn’t), so I steeped 35 seconds.
Yep, after the second steep, it’s really woody. Fruity wood. So neat, now that I’m steeping it better. :) IDK that I’d want a tonne of this tea, but I’m so glad I got a chance to try it, and enough to try it a couple different ways!
And I’m having it in another blingtastic teacup, which always makes everything fancier.
Thanks so much, Dexter. :D
Flavors: Cherry Wood, Stonefruits
This tea is tasty enough, but feels quite expensive for what you get. Especially if you don’t steep “Silk Road style” (1 tsp per 16 oz…).
So while I’ve really enjoyed it, and I might pick up another sample in the future, I probably wouldn’t get a 40-cup tin (It’s $16. Even though there are lots of local berries in this, that’s a lot.).
Mmm… enjoying this with very very fine slices of raisin bread slathered in butter, and some freeze dried apple bits.
When I started drinking tea I didn’t think an apple tea was anything to go for. But now I have a little bit of this one left, and a whole lot of the Caramel Apple Gui Fei. And yum. :) I’m still not sure it’s a flavour I’ll try to hunt down, but it’s something my mind and taste buds are more open to.
This is a delicious cinnamon-apple herbal tea. There’s a bit of a feel of effervescence. Not so much champagne, but still delicious.
I don’t remember which one of my tea friends did this, but I added a pinch of salt AND a touch of maple syrup to the tea as it was steeping. It smells delicious. Carby and cinnamony and appley. No doubt helped out by the bread I have rising in the oven (I was going to fridge-rise it, but I’m in loads of pain so I’m going to make the bread and THEN go into work. Ha. Comfort food will help, I’m sure.)
It is kind of asparagus-y from the base tea. Not terrible, but not a favourite flavour. So why did I get more of this? Umm, IDK really. Because it’s super neat and I wanted to try it again?
I love the apple and cinnamon and the potato. And adding salt AND sweetener was a good idea. The salt is bringing out the asparagus, but also the potato. The maple syrup is a great accompaniment to everything except possibly the asparagus. :) I didn’t get much of this, so I don’t have many cups left to taste. But I’m really glad I did get more. It’s so unique that it’s fun to drink every once in a while.