1714 Tasting Notes
When I think of “Gold” in relation to “Assam”, I’m usually thinking of “Golden Lion” varieties where the leaves really are golden-brown in colour, frequently accompanied by what I think of as “lots of golden dust”, a little like the grey/white dust that white tea sometimes exudes. This Assam clearly isn’t one of those – the leaves here are mostly a black/brown colour, with the odd golden-tipped leaf.
Read my full review here: http://sororiteasisters.com/2015/09/21/assam-gold-black-tea-persimmon-tree/
Kenyan Gold Black is a bagged tea from Ringtons, a UK tea company. At first glance, it looks like a typical bagged black tea.
Read my full review here: http://sororiteasisters.com/2015/09/22/ringtons-kenyan-gold-tea-ringtons-premium-english-teas/
Traditional Black is a bagged tea from Ringtons, a UK tea company. At first glance, it looks like a typical bagged black tea. It’s in a square paper bag, and is about half full with finely shredded leaf. The scent is typical “black tea”. I used one bag for my cup, and gave it 3.5 minutes in boiling water. It brewed up to a fairly dark golden-brown, so I added a splash of milk.
Read my full review here: http://sororiteasisters.com/2015/09/19/traditional-black-tea-ringtons-premium-english-teas-2/
The first thing I have to say about this one is that it really surprised me. I don’t drink a lot of bagged tea at the moment, but it generally seems much of a muchness to me when I do. At least in the UK, the flavour profiles of “breakfast blend” style black teas seem very similar – sweet, malty, strong, and otherwise fairly nondescript. Until now.
Read my full review here: http://sororiteasisters.com/2015/09/17/breakfast-blend-black-tea-ringtons-premium-english-teas/
One of my colleagues is drinking Irish Cream flavoured coffee, which smells DIVINE, but I must not let myself be tempted over to the dark side. I’m countering with Cherry Bakewell tea, which is equally amazing, and which looks a lot nicer to boot. Who doesn’t want whole cherries with their tea? It’s so PINK!
I totally get frangipane, cherry jam, and water icing from this one. It’s an amazing concoction, and I fortunately I have plenty more left. Yay for tea!
Last night’s early evening cup, to accompany the Great British Bake-Off on TV. I used 1 tsp of leaf for my cup, and gave it 4 minutes in boiling water. It brewed up pretty dark (darker than I was expecting given that this one seems to be pretty much 50/50 assam to rooibos), so I added a splash of milk.
To taste, I’m mostly getting the sweet maltiness of the Assam followed by the even sweeter creaminess of caramel. I know there’s supposed to be sesame in this one, and that’s one of the reasons why I was excited to try it. Sadly, I didn’t even get a whiff of sesame – I guess it was overpowered by the assam/caramel, which are pretty strong flavours in their own right, or maybe the milk drowned it out. Either that, or I need to shake my tin up a bit. I think next time I’ll maybe try it without milk (maybe a shorter brew time), and see if that changes things at all.
If it doesn’t, I won’t be too sad. I mean, it’s a pretty good caramel tea as it is at the moment, and I like caramel tea. It’s not the best one I’ve ever tried, but it’s rich and creamy and sweet, with a decent base, and not at all thin tasting. That in itself is all right with me.
Sipdown! I’ve had two cups of this today, both brewed quite strong and with a splash of milk. It’s the only way I can get creaminess and a hint of coconut from this one, however hard I try. Mostly, it’s just a cup of malty black tea with a hint of sweetness kicking around, which is fine other than when I’m expecting a FLAVOUR.
I’m not all that sad to see this one go. I never tried the original, but the reblend didn’t really impress. Ah well, one down…
I’m more open minded about green teas these days, after discovering that there are some I actually like (and some I even love!) That they’re not all bitter, astringent and brown came as a bit of a revelation to me. This one is a stunner just to look at.
Read my full review here: http://sororiteasisters.com/2015/09/14/anji-bai-cha-green-tea-nannuoshan/
Peppermint is a classic herbal if ever there was one. It’s hard to go wrong with something so simple, and it’s a good stomach settler to boot.
Read my full review here: http://sororiteasisters.com/2015/09/13/pure-peppermint-herbal-tea-ringtons-premium-english-teas/
Pandan seems to be becoming a more popular ingredient in herbal tea – I’ve certainly seen it more recently than I ever have before. It has quite a distinctive flavour, but one that’s also hard to describe – it’s sweet in a way reminiscent of liquorice root, with an almost thick-tasting starchiness. Pretty unique.
Read my full review here: http://sororiteasisters.com/2015/09/10/lemongrass-pandan-herbal-tea-chiang-rai-tea-house/