211 Tasting Notes
Good pu-erh for beginners with this type. Not exotic, but mild. Earthy enough to introduce new folks to the type — black tea which has gone on to the next incarnation. Notes of toasted grain, black pepper, leather, tobacco (faint). More leather in the 2nd steep, and sweeter.
To my delight, this beautifully made tea greets me with a fruity, toasty nose. Two tsp of the loose, open blend are measured into my pre-heated, closed infuser for a 12-oz mug. The golden medium-amber liquor is smooth, with just a hint of astringency. The tea’s description begins with Keemun, so the smoke and fruit notes must hark from that Chinese region, rather than an Indian Darjeeling (more commonly used in EB blends). Quite good plain, there was only a tablespoon or two left when I added a tsp of vanilla soy milk. The result was a bit more richness and sweetness, without detracting from the true black-tea effect — a nice mix. The wholeness of the brewed leaves was attested to by how quickly the infuser rinsed out. The use of Keemun in this English Breakfast blend makes it stand out amongst the better ones I’ve tasted. It’s flavor and aroma lingered in my satisfied smile!
This dry tea is very loose, indeed. Long, graceful leaves with only a bit of twist, accompanied by long sections of stems make this one difficult to measure without a scale. Ten second rinse before first steep. Notes of spring meadow, asparagus, and lemon. A sweet, creamy taste and mouthfeel made me sip again and again. This is a delicate tea which requires time. Some things cannot be had from the liquor — try sniffing the steaming leaves. Then, in the 2nd steep, open your senses for artichoke, lilac and new-mown hay!
The calendula and chamomile lend the fruity notes, I think, with lavender leading the floral ones. Underlying these is a mild straw-green base with a slight mint finish. A very pleasant drink, one which did seem to settle me a bit, both tummy and nerves. All organic, all pretty darn good for me, and I enjoyed it all, just as-is! If an infusion can be said to be reassuring, then Mountain Rose’s Fairytale Tea provided me a reassuring cup!
This obviously has ingredients other than black tea and bergamot oil, hence it might more correctly be compared with Lady Grey teas. It seems to include a citrus other than bergamot. The bergamot is a bit less flowery than my favorite Earl Grey. The tea is better quality, more piquant than that used in most flavored teas. For bergamot, I prefer another. For black tea, this Earl Grey Bravo from Adagio comes out ahead.
Aroma of dry tea is sweet caramel. Very enjoyable. Golden amber liquor has toasty taste, slightly smoky, amazing sweetness. Perhaps, if I’d added milk and sugar, it would have tasted like creme brulee. Next time …….
190F, 3 min, liquor is clear medium-gold color with scent of fruit and spice. Flavor starts with vanilla, flows into cardamon and nut. I kept wanting another sip, so much that the whole cup (nothing added) was quickly finished and I viewed the empty mug with disappointment. A second steep was lighter than the first, but still flavorful enough to serve to guests. This white tea blend is exotic and complex enough to even be a good complement to dark chocolate or tiramisu.
190F, 4 min, dark amber liquor, aroma has mysterious peppery note which must be the basil. The lemon plays well against the toasty chestnut of the oolong. There is a sweetness which I don’t often find in a darker oolong. More!
165F, 2 min, yielded a pale yellow cup with a light, sweet aroma. The liquor, fresh and smooth with reasonable depth and body. The cherry flavoring and subtle rose hints give the tea a wonderful exotic character.
A pale amber liquor. This herbal blend is so balanced that none of the flavors dominate. The scent is mainly chamomile and apple. I especially appreciate the raspberry leaf taste, which is softly green and a tiny bit tangy. Overall very smooth, so I drank my cup happily, without a thought of adding sweetener.