1165 Tasting Notes
Another Lupicia sample sachet pyramid that accompanied me to work. This time, I’m going to use half the water I used with the previous Lupicia-sachet-at-work attempts which came out weak. Yet again I forgot to bring a thermometer to work (I forgot my pedometer today as well) but the water out of the coffee maker spigot is seeming cooler today, so seems like a good time to try a green.
Smells very, very fruity in the sachet. Like the Lush flavor of 5 gum. I get pineapple/mango/citrus and a green scent from the tea underneath. The picture on this page has gorgeous colors, which I can’t see and I can’t blame their failure to appear on the pyramid. I don’t think I’d miss those colors through a slightly misty looking mesh bag. Either it was the luck of the draw in terms of what got deposited into my sachet, or they’ve changed the blend since that picture was taken.
I can already smell the difference less water makes in the aroma of the tea. It’s more concentrated than I got with previous Lupicia sachets. The green, chlorophylly, somewhat vegetal aroma of the tea dominates and the fruit fragrances are much more dilute after steeping.
The tea is sweet! Not bitter at all. Quite tasty. The fruit flavors taste stronger than they smelled, though they don’t obliterate the taste of the tea. I’d say this is a successful fruit flavored green tea, and I don’t say that lightly having tried quite a few which I thought didn’t succeed, some more spectacularly than others.
Still, I’m not wild about flavored green teas unless the flavoring is jasmine, or unless it’s a very well done mint. This is in the category of something I’d drink, happily, if it was given to me, but something I wouldn’t be likely to choose to buy.
Finishing up more of my “starter” tea bags and saying goodbye to this box.
My previous notes on this seem accurate even after drinking through a box of it. It’s a mild, tasty, inoffensive floral tea. Though I likely won’t buy this again, I enjoyed it enough to find myself motivated to try other white/osmanthus blends.
I do find it interesting that now as I’m closing out my original group of bagged teas, what I mostly have left are the whites. They seem the hardest to fit into the span of a day so they get drunk less frequently. Blacks are good for morning, oolongs and greens for afternoon, decafs and tisanes for evening.
Where should I fit the whites in? Late afternoon, early evening?
I tried this last night in my little gaiwan, but I think I need more practice before I start writing notes about teas I made using it. I’m not convinced I used the right amount of leaves, for starters. Plus, I meant to look up steeping times as I know for the little gaiwans they’re pretty short. I just sort of winged it.
Today I’m going for more formality. This is another sample, I believe from the first set rather than the second. This one had been segregated into my oolong box and it wasn’t until I decided to be systematic about my TeaFrog tastings that I went looking for all of my remaining samples and found this one.
The leaves look similar in color to the Upton Formosa in its oolong sampler. There are some things that look like stems among the leaves, and some of the leaves are small and mulch like, but others are larger and more distinctively curly. I couldn’t really tell what they smelled like in the sample packet (in previous notes I’ve mentioned I have run into some trouble as the packets seem to have taken on the smell of the strongest smelling sample that they were packaged with. Unfortunately for me, I had very strong smelling fruit tisanes in each of my sample orders and now I smell fruit in all the sample packets even if it isn’t there…)
The tea brews to a dark amber, and smells toasty with fruity notes. After tasting, the aroma became more defined and yes, I can get a peachy note. It’s not a strong, fruity taste like a flavored peach tea, but it is reminiscent of the nut of the peach.
Second steep, three minutes. A sweetness has come out on this steep that mingles with the toastiness.
Third steep, four minutes. Still nice, but I’m not seeing a tremendous development from the last steep to this.
This was a pleasant and tasty drink, but it didn’t blow me away. I think if I didn’t already have some of the Upton Formosa samples I might be tempted, but this one didn’t surpass those or the Golden Moon for me.
This is from the second group of TeaFrog samples. I discovered I actually still have a few more from the first sample group. I have my teas in boxes according to color (well, sort of… I sometimes find that I haven’t been very strict about the enforcement of this sorting mechanism) and I discovered I have a green and a couple of whites that I’d forgotten about. In any case, I think I like darjeeling, but I’m still pretty new to them. So I’m interested to try this one. Especially since it is Far Too Good For Ordinary People ;-).
It’s leaves are variegated in color, mostly various shades of brown upwards toward the paler tips, but there were a few bright green leaves that were somewhat surprising. I don’t know whether something is off with my smeller, but the last few samples from TeaFrog I have had difficulty smelling in the sample bag. The sample bags seem to have taken on a smell of their own. Perhaps they take on the smell of the most aromatic thing in the shipping box. Not sure. But everything smells a sort of berry-like fruity smell to me. I poured this one out into a dish to try to get a better sense, but in the dish I wasn’t getting much of anything. I think the subtleties of aroma were beyond me at that point since I had the fruity smell in my nose already.
The tea smells buttery and surprisingly green! They weren’t kidding about the golden infusion, either. The liquor isn’t dark and “tea colored” like that of some other darjeelings I’ve had. It’s a tawny gold, very pretty.
It took a fair amount of sipping for this to start tasting like a darjeeling to me. Even when I start to get some of the taste characteristics, it’s still pretty different. It isn’t as brisk and perky as some darjeelings. It’s mild, and it has a buttery taste and feel. It isn’t overly grapey and doesn’t have that characteristic darjeelingness that I believe is described as muscatel (though I have yet to determine whether I think is muscatel is in fact muscatel), except very slightly. To me, it’s reminiscent of an oolong.
It’s tasty and different, and, as it describes itself, mellow. I like it. I’m not sure exactly where it would fit in the scheme of things as far as my tea cabinet goes, but I’m happy to think on it.
I had some of this this morning on a relatively pure palate (ok, I did have the rest of the LIT Keemun first, but other than that…) and I am starting to understand it better.
It hit me when I went to dispose of the spent leaves. The aroma that came from them reminded me of something, and though I can’t be very specific about it, the thought came to me: it’s that French thing.
There’s a quality about the Dammann Freres, Mariage Freres, The O Dor and Kusmi teas I’ve tried that is similar, and that for lack of a better descriptor I think of as “that French thing.” There’s something elegant about the blends, something that gives an impression of haute… something, whether it’s couture, or cuisine, or whatever. It’s the same quality one finds in fine French food, fashion, perfume. It has a sense of timelessness and at the same time, it feels old world. It has, as Doulton would say, je ne sais quoi.
The whiff I got of the leaves approached that quality. Though I think it is more “neo” than the true French thing, I am bumping it points for capturing the essence of the French thing.
This was the second of my two Design a Tea samples. I was more adventurous with this one. Now that I look at the name I wonder what I was thinking. At the time, the flavors seemed like they’d go well with oolong. I quite liked the GM caramel oolong, but I haven’t really enjoyed any other flavored oolongs that much. Wonder how this one will do.
As with my other sample, I poured the tea out of the little bag it came in and weighed it. This one is 1.4g, so I’ll be making very small cups. If I’d thought about it I could have used this to break in my tiny gaiwan, but I’d already washed out a Finum filter and I poured this in there while it was still slightly damp. If I tried to pour it into the gaiwan now I’d lose a fair amount of the sample to stickage around the edges of the Finum filter. So no gaiwan this time.
The dry leaves look green and a little powdery, and smell like… hazelnut and mocha, but the hazelnut here isn’t the true nuttiness of Florence. It seems a little more of the Frangelico variety.
The liquor on the first steep is a light orange/tan, sort of a light caramel color, and cloudy. I can smell the nuts and mocha, and some butter.
The taste has a very heavy mocha note. An unsweetened coffee. Hazelnut, not so much. It’s kind of amazing that the tea manages to escape being bitter given the unsweetened coffee aspect. Perhaps it is the mediating effect of the oolong’s butteryness. Like my first Design a Tea attempt, this is ok but just ok. Perhaps slightly less ok than the first attempt because the hazelnut isn’t really present in the taste. There’s a generic nuttiness, but not more than I’d expect from a more oxidized oolong even without flavoring.
Second steep, three minutes. Um. Is this really an oolong? I am wondering. Because the resteep is really lame. All the flavors again, but a faded photograph of themselves. Hmmm. Really not hopeful for a third steep but I have to give it a shot at redeeming itself if it really is an oolong, because if it is, steep three should be among the best.
Third steep, four minutes. Now all the flavorings are gone and if there’s an oolong flavor in there, it’s hard to detect because of the strength of the earlier flavors. If it’s there, it is paling by comparison.
This one was not meant to be. It wasn’t awful, but it was not meant to be.
Decided to try the last of this sample back to back with the LIT Keemun Black Tea Grade II.
Wow, glad I did this! Extremely interesting. They are very similar in some ways, very different in others.
There’s no initial sharpness with this one. The smokiness is different. I’d say the LIT has a little bit more, but the real difference isn’t in the amount so much as in the way the flavor works in the tea. In the H&S, it is more part and parcel of the tea itself if that makes sense. Whereas in the LIT, it seems a more separate flavor. I don’t really prefer one to the other, but I find the difference fascinating.
I think the LIT is a bit brisker. They have a similar flavor aspect that I’ll call the “woodiness” piece, but I’d say the H&S leans more toward fruity notes and the LIT more toward bready notes. Though they both have some of each.
I now understand part of my ambivalence on my earlier tasting of this. It had to do with how I was thinking about it. I was thinking about it compared to other things advertised as breakfast teas, most of which are breakfast blends of several teas, and are therefore somewhat fuller and (to use a word I have on my brain from an earlier use) stouter. In truth, for me anyway, English Breakfast is a little bit of a misnomer here. I’m drinking this in the afternoon and enjoying it quite a bit. I probably wouldn’t choose it as a breakfast tea. I’d most likely drink an Earl Grey or a blend. But (eureka) if I don’t have to pit this against other breakfast offerings, how I look at it changes entirely.
I can’t really say I strongly prefer this to the LIT. This has an edge, but they’re each charming in their own ways.
Now I really need to stop drinking black tea or I’ll never get to sleep tonight. ;-)
I’ve had this sample for a while now and I’m finding myself on a rather aggressive, unplanned plan to whittle down my samples. I’d like to reach an equilibrium where I have made enough determinations about what I like and what I can pass on from each company I’ve got samples from so I can start focusing on the nuances of the things that have made the initial cut.
Seems like that is still a long way off, though. I think it’s fair to say I’ve accomplished that goal with The NecessiTeas and am close to accomplishing it with TeaFrog. I’m probably there with Herbal Infusions and The Jade Teapot as well. Oh, and Golden Moon. But I’m a long way away with pretty much everyone else.
I’m looking forward to this, though, because I have yet to have a Life In Teacup experience that has been disappointing. And I have a lot of their stuff left to try.
I could smell smokiness when I opened up the packet. A gentle smokiness, not lapsang or even Russian smokiness. The leaves are dark for the most part, with some lighter brown ones.
The aroma of the steeped tea isn’t noticeably smoky. It does have a warm bread thing going on, though. Very nice. Comforting. There’s a bit of woodiness to it as well.
The taste is really interesting. V. complex. I can taste some smoke around the edges. I am actually visualizing pastrami, strange as it sounds — with that smoky outline/border around the meat. The tea, however, does not taste like pastrami. It has a little initial sharpness, but after the first few sips it is generally fairly smooth, with a sweetness in the tail. There’s that woodiness that was in the aroma, and the warm bread flavor too. The two together have a toasty quality to them. I’d almost say there’s some fruit in there as well. A little apricot maybe? Though it’s smooth and complex, it isn’t full bodied in how I think of that term, it seems more medium bodied to me. The mouth feel has a briskness that militates against a full bodied experience as well.
Another great experience from Life In Teacup. This will go on my shopping list for sure.
A while back after I read someone else’s note about a designed tea (can’t now remember whose), I decided to go design a couple of samples. This is one of them. I think if I had to do it over again I would have been much more adventurous in my choice of flavors. There are probably hundreds of versions of this Mounds combo available. I’ve even bought a few myself. Oh well.
It came in a cute little bag, which I suppose could have been used for steeping, but instead, I poured it out and weighed it. It came to 1.5g so I will be making about half a cup with it. The dry leaves are dark, and there was a fair amount of dust in the mix. They smelled exactly as would have been expected: like chocolate and coconut. The coconut is probably the slightly stronger fragrance of the two.
Steeping brings out the coconut even more, and I have to say that this combo is smelling extremely good. It really does smell like a Mounds tastes. Yum.
In taste, the tea is just ok. It’s a little harsh at the back of the throat, and though the tea has a nice, chewy mouth feel that goes with the candy bar theme, it doesn’t have the depth of flavor I was expecting from the aroma. It’s chewy in texture but it’s thin in flavor at the same time. I can’t taste the tea under the flavorings, which probably explains part of this. I feel a little like I’m drinking a too dilute hot chocolate with coconut flavor.
Fortunately I don’t have much of an interest in tea blending as if this is any indication, I should leave it to the experts.
Another of the second set of TeaFrog samples. It’s taken me until the afternoon to be able to have a cup of decent caffeine as I had to run to the last T-ball game of the season this morning and then had to go grocery shopping. Oh, and I need to brag for a second. My kindergartener is now a first grader! Last day of school was last Thursday. He had a stellar report card. (I’m still a little weirded out by the fact that you’re expected to be able to read, write and do math in kindergarten these days.) They don’t get letter grades, but the highest is a + and he straight plusses in the “academic” subjects. Of course, then there were the behavior grades…
I am not able to get a strong smell from the dry leaves even if I stick my nose down in the sample packet. What I smell is a sort of fruitiness which I’m not sure is the tea. I actually think what I’m smelling is the plastic of the packet itself. But I don’t know for sure. Brewed, though, it does have a rich, somewhat sweet, somewhat biscuity aroma.
In taste, the word “stout” comes to mind. It isn’t the strongest breakfast blend I’ve had, but it is strong, and hearty. Though I’m drinking it alone, I do think it would be good with a big, meaty breakfast. Certainly with eggs. There’s something about the flavor and the body that feels like it would cut through bacon grease and neutralize the saltiness of cured meats. It’s got some astringency to it, and though there’s a suggestion of bitterness around the edges, it isn’t truly bitter. I’m thinking 3:30 though instead of 4 minutes steeping time.