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Tea of the morning….

Thank you to Russel of Harney & Sons Millerton shop for the chance to sample this one! Oh my, it is like a candy bar in a cup. Notes of chocolate, peanut, caramel for sure. I do catch a little something fruity sweet in there, too. Must be the apricot. One thing that really stands out is the tea base is a little more hefty than most dessert tea blends. A little malt, a slight briskness. The mouthfeel is quite notable….it is heavy for sure, and this adds to the rich desserty feel of the tea. Yum. Very well done, Mr. Samulesson and Mr. Harney!

Usual mug method.

I need another Harney Logo mug when I order a few of these tins. The mugs stand up so well to the temperature extremes of brewing tea. Unfortunately, most of my regular mugs have become a safety hazard from making tea in them all the time….the bottoms were cracking out of them and I had to get rid of 5 of them as a consequence of my tea habit (and of course they are discontinued, too). So, this is a PSA! Check the bottoms of your mugs for cracking if you make tea in a mug very often! The cracks weaken the structure of the mug and it will eventually break. Plus, it probably harbors bacteria, which is not good, either.

Preparation
Boiling 4 min, 0 sec
ashmanra

Another PSA: if your tea ware is old (pre-1975), if it is newer but came from another country, or the glaze on it is cracked, test it for lead! Some health departments offer this service free, or you can buy the pen you swipe across it at home improvement stores. My beautiful Castleton china that I inherited can not be used. :( Don’t risk your brain! Or your loved ones’ brains!

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ashmanra

Another PSA: if your tea ware is old (pre-1975), if it is newer but came from another country, or the glaze on it is cracked, test it for lead! Some health departments offer this service free, or you can buy the pen you swipe across it at home improvement stores. My beautiful Castleton china that I inherited can not be used. :( Don’t risk your brain! Or your loved ones’ brains!

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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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