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Following on from my previous three tasting notes for this (I can’t figure out why they’re not in chronological order), this time I made a mug with about 1.5g of dry tea.

It’s a good, strong colour, but clear enough to be transparent to the bottom of the mug.

In the nose I’m getting fleeting hints of pizza base and flowers.

In the mouth it’s quite complex. There’s just enough basic tea and the flowers, again. There are hints of liquorice and cut grass, giving a little touch of firmness to the flavour. There’s a little touch of butter or toffee, giving a body and smoothness to it. Again, I think I’m aware of the flavour slightly intensifying as the tea cools.

I made a second infusion, the same way (two minutes with boiling water).

It’s slightly less intense in colour with hints of pizza base, cut grass and straw in the nose. Now, the straw is new.

In the mouth I think it’s a fraction less sweet. The straw is there, again, and the other flavours are just slightly subdued compared to the first infusion.

As it is cooling and the level in mug going down, the flavours are intensifying again and the straw element is drifting slightly towards packet mixed dried fruit. It’s different to the first infusion – a fraction more ‘bite’ because of the straw slash dry fruit thing – but still a pretty excellent brew.

This is equivalent in enjoyment to the really excellent infusions I made in the first tasting note, but it’s less full-on and more ‘genteel’ – less Theda Bara and more Audrey Hepburn. I have to believe that the amount of dry tea used is really critical with this stuff. I’m also starting to wonder if the flavour isn’t going to be subtly different with each new brew – I seem to remember reading something to that effect about some Chinese or Taiwanese tea on a seller’s website.

Whatever, this is so good when I get it right that I’m going to give it my highest rating. This is something really special.

Preparation
Boiling 2 min, 0 sec
Angrboda

I think that they’re not supposed to be in chronological order. I seem to recall having seen something once about the system being in order of the most popular based on comments and likes. Or something. I can’t remember the details or even the source so take that expkanation with a grain of salt.

alaudacorax

Thanks, Angrboda.

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Angrboda

I think that they’re not supposed to be in chronological order. I seem to recall having seen something once about the system being in order of the most popular based on comments and likes. Or something. I can’t remember the details or even the source so take that expkanation with a grain of salt.

alaudacorax

Thanks, Angrboda.

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Bio

Happily retired male.

Started exploring ‘proper’ tea in March, 2010 after decades of PG Tips teabags. I was initially looking for ‘the perfect tea’; now I don’t want to find one – I’m so much more enjoying exploring the variety.

A confession: I take my tea with four sweeteners to a half-pint mug.
28/05/2012 – I’ve decided to wean myself off the sweeteners, starting this morning, so, three per mug instead of four (I’m getting a growing feeling that I’m failing to get the best out of some of the oolongs and greens I try and I intend getting a gaiwan and the appropriate little cups, and sweeteners don’t seem to be appropriate, there). 16/02/2013 – since New Year’s Day I’ve only been using two sweeteners. I’m struggling to get used to it, to be honest – some teas are more difficult than others.

How I make tea: either in a traditional teapot which holds enough for three half-pint mugs and has a removable infuser (London Teapot Company); or in a half-pint mug with an Agatha’s Bester filter. Sometimes I vaguely think about getting some nice, genteel cups and saucers …

Important: I measure the tea with plastic kitchen measuring spoons – teaspoon and half-teaspoon sizes – so when I say a ‘heaped teaspoon’, as the correct measure is a levelled one, I should probably be calling it ‘two teaspoons’!

Location

Derbyshire/Staffordshire, UK.

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