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Charleston Colonial Tea - Bohea 4 oz from Oliver Pluff & Company
85

Tea of the morning…..

We have been on a short vacation. We spent a few days in the area of Williamsburg, VA. It was nice to get away, and it looks like our construction is mostly done except for the painting we need to finish ourselves. It has been a great face lift for our house, even though it was necessitated by minor storm damage. Next up is a new a/c system. Yes, definitely first world problems. However, I do feel blessed that we can fix what needs fixing at this point, and the only real issue is the inconvenience. Yes, we are blessed.

Tea by Oliver Pluff seems to be teas that are offered at many touristy type period general stores. This particular listing is sold at Charleston, mine was sold at the Prentiss Shop in Williamsburg. They had a few other types of tea like Young Hyson, Earl Grey, Pinhead Gunpowder, Darjeeling, Oolong, English Breakfast. They come in a heavy zip baggie inside an envelope. I paid about $9 for 1/4 lb of this Bohea. The ingredients are Orange Pekoe and Lapsang Souchong. I figured it would be a nice, lightly smokey tea. I will eventually sample a more expensive Bohea, but this just sounded good. It is pretty much what I expected. I am amazed at how large the leaves are. For a tourist vendor tea, this is actually pretty nice. Lightly smokey, decent quality black teas. I did see that Oliver Pluff has a website and the prices are a little more reasonable there (really, I would expect that.) Would I buy it again? Probably not, but only because I will likely mix my own out of the two teas mentioned in the ingredients. I will enjoy this to the end, though!

Usual teapot method.

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Comments

Amy oh
Amy oh 2012-06-11 12:04:02 -0400

That is a good price, I do love Upton’s version of this tea though!

SimplyJenW
SimplyJenW 2012-06-11 15:33:51 -0400

I was really glad to find this since the original Bohea dumped in the Boston Harbor was supposed to be made up of lower quality teas…

CHAroma
CHAroma 2012-06-13 13:29:38 -0400

Woot!! You were in my hometown! :D

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Profile

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.)

Location

Ohio

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