89
drank Palm Court by Harney & Sons
985 tasting notes

Tea with lunch…..

Today, lunch was a ham sandwich on Italian bread with colby jack cheese, mayo, and a ripe tomato. And Palm Court Tea.

Assam, Keemun, Ceylon, and Oolong. Compared to my Supreme Breakfast this morning, it is definitely lower on the malty taste, but there is a bready taste that comes from the Ceylon in this blend. I am also getting a toastiness that is not present in the Supreme Breakfast, and I am guessing that comes from the Oolong. All of these flavors are seamlessly woven together in a well rounded cup of tea. I am pretty sure this will not make it to a breakfast tea for me, but it is still fabulous. I need the super punch of maltiness in the morning.

On an interesting note, my receipt from the Millerton Shop noted this tea as Palm Court (Titanic). I think that means this is the same as Titanic Blend.

Usual mug method.
Rated just a tad higher than Titanic because I like it better in loose leaf!

Preparation
Boiling 4 min, 0 sec

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Bio

My motto: Drink the good tea!

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)

Location

Ohio

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