Day 2 of SimplyJenW’s China black tea palate training course.

This one is malty, and really kind of flat, in my opinion. What I find interesting is that this one gets stellar reviews on Upton’s site, where not many other teas do. It makes me wonder if I did something wrong in the brewing. For me it is kind of bitter on the finish. I could not continue tasting the tea without adding something. I know that all teas are not supposed to be smooth, cocoa-ey, and wonderful for my taste. We all have our preferences, but I find this one a little harsh, even lightly sweetened. It reminds me of the days when I liked Beck’s beer….which is bitter to me now, but when you are used to the bitterness, it is pretty good. Perhaps that is the same with tea….. This one would appeal to those who like bolder tastes in their tea. And I am at the sweet and subtle stage. Sorry, but I have to dump this one….

Preparation
Boiling 4 min, 0 sec
Dinosara

I totally get you on the bitterness. I’ve also often wondered if it was something in my steeping technique, but I’m starting to think there are some teas I’ll just never warm to because they are inherantly pretty bitter.

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Dinosara

I totally get you on the bitterness. I’ve also often wondered if it was something in my steeping technique, but I’m starting to think there are some teas I’ll just never warm to because they are inherantly pretty bitter.

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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.)

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