159 Tasting Notes

74

Reasonable Darjeeling at twice the normal price.
No problem if the expectation hadn’t been high.
Plenty of mild flavour – not water, not strong. Faint, not unpleasant seaweed character mixed with earthy tones and some light fruit, like a pomegranate
All in all, not a bad drop.

Preparation
200 °F / 93 °C 5 min, 30 sec

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86

SENSATIONAL.
Must buy
Smooth smooth black – smooth like Keemun, strong like Yunnan – balanced sweetness. Will buy a stack for home tomorrow.
Highly recommended

Preparation
200 °F / 93 °C 5 min, 0 sec
Marie

Sounds tasty! Is it strong enough to hold up to cream and sugar? You might not be a big fan of additives. Sometimes I feel it can punch up and round off some of the flavors a bit while muting bitterness and excess astringency. Just curious. :)

Robert Godden

I think it would be sensational with milk and sugar if that’s your liking.
Think Twinnings “China Black” but much, much, much better and without the deep shame that comes with using a tea bag

Marie

Love that! Actually, some bags are better than others. TJ’s irish breakfast blend kicks ass in the caffeine and malt departments. I like to round robin through the more robust black teas from China, Assam, and Kenya. :)

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17

Been meaning to try this for years.
Hated It.
Bitter, bitter bitter.
Was glad to see the back of it

Preparation
200 °F / 93 °C 4 min, 15 sec

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88
drank Lapsang Souchong by Custom
159 tasting notes

Now that I take no sugar in tea, I’m having to learn to love some teas again.
Funnily enough, the mildly smoky’s have become my absolute favourite blacks, while LS has not gone down well. It’s very, very savoury without sugar.
So making a cup at 5am was a little risky.
In sort though. it’s been a rough night and I need some invigorating.
This isn’t it. It tastes good, but sometimes, went you need your tea black and strong, the smokiness gets in the way.
I’m not going to blame the tea, rather my choice. It’s not that I haven’t enjoyed it, I just might have enjoyed something else more,

Preparation
205 °F / 96 °C 4 min, 0 sec
Veri-Tea

I’ve never thought to try sugar in Lapsang Souchong… I can see how it could work though.

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82
drank chun mei by T-Bar Adelaide
159 tasting notes

I’ve been a little obsessed with this one lately. It’s good. really good.
Balanced, not bitter. Invigorating. A Prince among greens!
Whereas my favourite Pai Mu Tan is a clear white, this one is proudly green. Slightly acid after-taste goes away each time you sip, making it more-ish. Steeps Well 2 or 3 times.
Worth a try. It was my Tea of The Week a few weeks back on www,robertgodden.com.au/id5.html

Preparation
200 °F / 93 °C 5 min, 0 sec

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77
drank Lavender oolong by Sadechin
159 tasting notes
A great combo.

The lavender was bold enough to be seen in the glass teapot, and strong enough to make the tongue tingle.
The oolong was dry and twiggy like many good oolongs.
I felt the meshing together was about 90% there. I didn’t feel like the two tastes blended, or even completely complemented each other; but they held their own.
My drinking companion was also suitably impressed.

Preparation
195 °F / 90 °C 5 min, 0 sec

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76

Enjoyed this last night for the first time.
From the dry leaves, it looks like it might be a little lighter than your usual Assam, but appearances can be deceptive. It’s strong and malty.
Good aftertaste. Shared with the other half, and it looked to take milk+sugar well.
Certainly worth a few more goes and a little experimentation with strength.

Preparation
200 °F / 93 °C 5 min, 0 sec
Veri-Tea

Sounds delicious! I haven’t had a really nice Assam in ages – have been going with Darjeelings for the majority of my Indian tea drinking – but would love a change of pace.

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89

I’ve been partaking of green first thing for months, but today – a black.
This a truly a lovely tea. Alex at Café 16 – who I think is a coffee drinker really, but one must’nt judge – tells me this is the tea he drinks from his range.
(Can’t see why anyone would restrict themselves – I had a fair crack at the 164 teas we had in the tea store we used to own, only skipping those that presented allergy problems. I even tried all of the Japanese greens)
So, the Ceylon. It’s sweet up front, warm in the middle with a really fine woody character, and has the long-lasting aftertaste of the true Ceylon. Just lovely.

Preparation
200 °F / 93 °C 3 min, 15 sec

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52
drank Ceylon Breakfast by AJA
159 tasting notes

It’s hard when the staff in a cafe have no idea about the teas they have. After looking a few, I decided that their tea company didn’t, either. For example, a tea labelled “Orange Pekoe” had rose petals and orange peel in it.
So, the Ceylon Breakfast.
Dry, brackish, savoury, ok I guess. They used a little too much.
This is supposedly one of the best restaurants in Adelaide, but they failed to teach their staff anything about tea. typical. And they certainly don’t want to hear my opinions, clearly I must be a nutter.
So here it is, The Devotea’s Golden Rule 1 – If you let someone else choose the venue, the tea will be crap.

Preparation
205 °F / 96 °C 6 min, 15 sec
Cofftea

How is that even possible?

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82
drank chun mei by T-Bar Adelaide
159 tasting notes

Tried this last night at the T-bar, was sensational but a little cool. They were about to close, all our tea seemed a little cool. Perhaps to move us along quicker?
What a great tea. Aromatic, I find it works wonderfully with or without a little sugar – I ofetn add a little to my first cup or two in the morning and last couple at night, and this suits that habit perfectly.
Oolong- like but less brackish. Just really lovely.
Which is why I bought some on the spot and am sipping this cup now.
Also, I can make “raise my eyebrow” puns to the glitteratea

Preparation
200 °F / 93 °C 3 min, 45 sec

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Bio

It’s All About tea! The link is to my blog. Co-Owner of The Devotea.

Location

Adelaide, South Australia

Website

http://thedevotea.teatra.de

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