391 Tasting Notes
Darjeelings… with me it’s really all or nothing . I am often disappointed or completely horrified by the taste of some , and I’ve found some gems befitting me completely (some Sungmas in particular).
So we have a very classical leaf with a pretty vegetal but fairly low odour.
as I fear the highly outstanding capabilities of Darjeeling in terms of bitterness , I infused it for 2 minutes only.
Very green wet leaves, chopped wide are obtained. We see the classic mix brown leaves and green leaves typical of many Darjeelings.
The liquor is amber , quite dark for a tea brewed 2 minutes only.
Taste : it is a very vegetal Darjeeling , vivid, dynamic with this unique and so special boost typical of this type of teas. But it’s a little Darjeeling. Unpretentious. So not bad. But nothing more. Not the kind of tea for which I would wake up in the middle of the night to make me a cup of !
So I dip my homemade lemon & poppy seeds cake in it … that’s good anyway
pics of the tea (dry, wt and liquor) and of the cake are visible here : http://thevangeliste.wordpress.com/2014/10/12/darjeeling-f-o-p-2nd-flush-dammann-freres/
This is an extremely interesting tea ! It has beautiful golden tips and an odour of undergrowth .
Once wet, bye bye golden tips , they are becoming invisible. Like all golden tips actually.
It is an extremely strong tea tastewith a hint of tartness . undeniably a tea dedicated for breakfast.
It is so strong,almost smoky .
I like this tea but probably not enough to consider a re- purchase. It has an earthy and tobacco taste that I often found in Yunnans and that are not my favourite flavours .
I’ retry my next experiments with a water a little cooler and a reduced steeping time . Story to be continued so .
Here are some pic of the tea (dry and wet +liquor) : http://thevangeliste.wordpress.com/2014/10/11/yunnan-celeste-tgfop-dammann-freres/
Flavors: Earth, Tobacco, Wood
Autumn. Nutty teas. Mmmmm.
This is a tea I wanted to swap 2 months ago as I drink less flavoured teas but I changed my mind. I was right to keep it, however there are only 40g remaining – 4 teapots and it will be gone.
This is Velvet in a cup !
Pics are available here (dry and wet leaf , liquor and my washi black paper tea tin) : https://thevangeliste.wordpress.com/2014/10/06/amande-amaretti-dammann-freres/
I spent all my Sunday morning with this tea. It reconciled me with assams a long time ago and from now this is my favourite assam ever.
Any other assams as sweet to advice me ?
Here are somes pics of the tea here : https://thevangeliste.wordpress.com/2014/10/05/premium-taiwanese-assam-butiki-teas/
Imperial Wedding is a flavoured tea I never get tired with . Yet our story was wrong part !
Opening the bag is an olfactory shock : a large wind of caramel powder invades the nostrils. Too much . Too strong.
It’s a capricious tea, its tea-based assam made of cut leaves makes it complicated to brew properly.
I struggled to find the right temperature , I wasted the first half of a bag before finding : 2 minutes , no more. 90 ° C and not much.
When you miss it, you get a bitter tea undrinkable, yes undrinkable even with a dash of milk and sugar.
But when it succeeds, you get the most glamorous caramel tea , malty, strong in taste and still assam-y with a thin note of chocolate at the end of the sip.
Wedding Impérial … the Angel and Demon of Mariage Frères .
Completely demonic accompanied by a religieuse au café (coffee cream puff)!
For those who like to see, you can find pictures of the dry & wet leaf, infusion and religieuse au café here : http://thevangeliste.wordpress.com/2014/09/28/wedding-imperial-mariage-freres/
Flavors: Caramel, Chocolate
Here’s one of my favorite types of tea : Oolong and even better Taiwanese Oolong ! and even even better , it’s a fairly oxidized oolong .
It comes from a swap with Sami Kelsh who is living in London, so I have a nice opportunity to finally taste this famous British brand.
It is a low fragrant leaf with a beautiful chocolate colour with golden highlights .
It looks more like a black tea rather than an Oolong at a first glance, but many Taiwanese highly oxidized Oolongs are like this .
Come on, let’s go for a dip of 4 minutes at 90 ° C as Whittard of Chelsea doesn’t give any brewing guidance on this package .
I taste a classic oxidized Oolong with a rather light mark. A discrete taste of cereals is pleasant enough but I cannot find very much honey and fruity typical tastes of the Taiwanese Oolongs . This is not a problem but I am surprised .
I have 50 grams of this tea so I’ll be able to explore it out more but I can already say I rather like it . Which may not be enough to buy it. But I enjoy drinking it. Thanks Sami Kelsh for sharing.
You can se pictures of the tea (dry, wet leaves and liquor) here : http://thevangeliste.wordpress.com/2014/09/27/imperial-formosa-oolong-whittard-of-chelsea/
I don’t pick this tea very often and this is not justice because it is such an original and good tomato tea.
Yes tomato flower tea is an ingredient which pairs perfectly with Darjeeling…I should have had this idea…but Theodor had it before me… The insolent Parisian is a winner and his Cocotte is as well !
Beware the brewing parameters…Darjeeling is there for sure…2 minutes max and not too much leaves…and you’ll join the royal tomato magical garden.
Pics of this tea are available here : http://thevangeliste.wordpress.com/2014/09/25/cocotte-theodor-2/
First day of Autumn is really adapted to sip this tea…chestnuts…candied apricots…orange blossom flower…and caramel…are you serious ? really ? caramel ? I cannot get the caramel…never…hidden by chestnuts…for the very best :)
I am drinking it in my new Japanese cup…strickly perfect for this tea as Tourbillon means whirl…
Hello Autumn ! Drinking more teas, yes ! Joyful season.
Pictures of this Dammann Frères tea and of my new cup are there : http://thevangeliste.wordpress.com/2014/09/23/tourbillon-dammann-freres/
Flavors: Apricot, Chestnut, Orange Blossom
I am finishing this tea by preparing a large pot of one liter.
It is a white tea , beautiful with a long white leaf mixed with sublime pink flowers. It smells delicious more melon than watermelon …watermelon is same family as melons after all, this is definitively a proof !
The wet leaf does not take extra volume during or after the infusion.
It is an almost translucent liquor obtained , crystalline .
The taste is a light tea delicately flavoured with watermelon, very refined. Ideal for a summer afternoon or as an evening tea .
Hard to get tired with this tea as with almost all white teas flavoured by Butiki Teas , their refinement is really perfection.
I’ll miss you Watermelon Xylophone .
You can see how gorgeous this tea is just here :
I was sure I already made a review of this tea but cannot put the hand on…weird.
Steepster makes now things so difficult to add notes, research notes thanks to the tea ratings – we cannot sort them out anymore by brand or rating…I’m begining to really lose patience with the Steepster bugs.
So I had this tea with my breakfast this morning and I appreciated the huge malty & cocoa notes. I brewed it western style. This is typically the right tea to wake you up.
I noticed a thin bitterness at the end of the sip which is not my alley but it may be caused by the fact I didn’t prepare the tea as recommended in a gong fu session.
Thanks to Angel for this sample
Pics of the tea are available here : http://thevangeliste.wordpress.com/2014/09/21/bailin-gongfu-black-tea-teavivre/
Flavors: Cocoa, Malt