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Tea of the afternoon……

This is another sample I received from Russel. It is an organic blend made from “Assam that is mellowed a bit with a south Indian tea”. I do have to preface that I am generally not a fan of Indian teas. I do like them in a blend, but there has to be some kind of Chinese black in there. I know it sounds very picky, but it is just the flavor that my palate seems to gravitate toward.

This is definitely more bold than Earl Grey Supreme. The bergamot on this is a nice medium level, but really, the tea base is lost on me. I find it just a touch on the bitter side. I love the smoothness of Earl Grey Supreme. However, for those looking for an organic blend with a tea base of Indian teas that is a little more on the bold side, this is your Earl. I will definitely give it a try iced, because that could be a game changer. Stay tuned. Rating to come later after I have tried it a few more times. Maybe it needs a change in brewing parameters.

Usual mug method.

Preparation
Boiling 4 min, 0 sec
Harney & Sons The Store

3:30, 200*f is my typical method for a tasting in the Millerton tasting room. That makes a the sweeter tastes from the Nilgiri more present in the cup, helping out with the natural citrus/sweet bergamot. The way you brewed it makes a tasty cup of tea as well, but certainly the tea base will be more prominent.

SimplyJenW

Thanks for the info! I will give that a try. It is completely possible that Indian teas only elude me because I try to brew them like I do my Chinese blacks.

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Harney & Sons The Store

3:30, 200*f is my typical method for a tasting in the Millerton tasting room. That makes a the sweeter tastes from the Nilgiri more present in the cup, helping out with the natural citrus/sweet bergamot. The way you brewed it makes a tasty cup of tea as well, but certainly the tea base will be more prominent.

SimplyJenW

Thanks for the info! I will give that a try. It is completely possible that Indian teas only elude me because I try to brew them like I do my Chinese blacks.

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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, 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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