SimplyJenW

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SimplyJenW drank East Frisian by Harney & Sons

Tea of the morning…… (SRP #26)

I have had this sample in my stash for quite some time. I have been putting it off because I am fairly sure I am not a fan of this strong of tea. Due to my fear of super hard core black tea, I did go with a super short steep time for me. Only 2 minutes when my usual is 4. It totally worked!

I am pleasantly surprised by this one. I get the Assam in a non-bitter form, plus the softening of the bite of the Assam with Darjeeling. Then, there is a hearty breadiness with the Ceylon. Really quite enjoyable, and I am sure those of you who can handle a very hearty tea can easily handle this tea steeped full on. For me, I will have to stick with the ‘hard core blacks for wimps’ steeping method. Although I don’t like milk added to my tea, one day I might give almond milk a go. I am still pretty sure I will probably stick with hot and sweet.

Usual teapot method with a 2 minute steep.

2012-05-06 09:12:03 -0400

Boiling

2 min 0 sec

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Bonnie 2012-05-06 13:31:29 -0400

Good discription! I think I’d try cream and sugar in the A.M. to soften the tea and see if butterscotch maltiness develops. I’m going to look for this one!

DaisyChubb 2012-05-06 15:13:16 -0400

So brave! Good call on the 2 minute steep.
#26… this sample thing is going awesome so far by the sounds of it!

SimplyJenW 2012-05-06 15:30:07 -0400

It is good to be at #26. Bad thing is, I have hardly made a dent. :o/

LadyLondonderry 2012-05-07 16:52:00 -0400

You know I add a splash of almond milk to just about all black teas, but it’s really a must for the hard-core ones! :-)

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Bio

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, traditionally scented blacks and Earl Greys, plus a few other flavored teas. 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.)