85
drank East Frisian by Harney & Sons
970 tasting notes

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.

Preparation
Boiling 2 min, 0 sec
Bonnie

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

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

SimplyJenW

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

LadyLondonderry

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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Comments

Bonnie

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

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

SimplyJenW

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

LadyLondonderry

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

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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