84

I made a brew with a heaped teaspoon steeped for three minutes.

The aroma is quite changeable, with different elements showing in different sniffs.

In the mouth there is that ‘smell of shredded hedge clippings’ thing I mentioned in the earlier note, good basic tea (quite a generous note of this) and mixed dried fruit notes; with tiny hints of chocolate and butter. Actually, I started to notice a quite chocolatey aftertaste a significant time after I’d finished the mug (I was thirsty and it went down rather fast) – I’d put the mug down after finishing it, wrote a line or so of the next paragraph, and then became aware of it.

This is an excellent cup of tea and I’m sure it’s a little superior to the brew I made exactly the same way on the 23/04/2012. I’m sure it’s more intensely flavoured. Thinking back, I remember that, perhaps feeling a little flamboyant, I poured in the hot water from significantly higher than normal – from about six inches above rather than carefully with the kettle almost touching the infuser (I was whistling at the time, too – one of those mornings). Could this make a significant difference to the brew? After all, the leaves are going to be given more of a stirring-up. Also, the water’s going to be a little aerated.

Now, this has given me something to think about – especially with those Darjeelings that I’ve been finding so changeable from brew to brew.

I made a second infusion the same way – even down to the height of pouring (forgot to whistle, though).

Again the aroma is quite changeable. On times, I’m noticing a note similar to some chocolate and coconut-flavoured sweet I’ve eaten at some time or other – can’t remember exact details, but may be something from a box of chocolates.

In the mouth, the vegetation thing is less noticeable and there is more chocolate. The dried fruit thing is not so prominent, but is now giving almost a ‘tingle’ to the flavour. There’s still quite a generous element of good basic tea – I don’t have to ‘look for it’, as it were; it’s quite prominent in the flavour and aroma.

I made a third infusion and – wouldn’t you know it – I forgot about pouring the water from a height. I remembered and lifted the kettle at the last moment, hardly enough to put any bubbles into it.

It’s still quite a pleasant brew, though nothing special this time – nowhere near the standard of the first two. I’m getting good basic tea still, plus chocolate, and just the tiniest, fleeting hint of the dried fruit.

On the strength of today’s infusions I’m going to give this quite a high rating.

Also, I’m quite intrigued with this height of pouring business and I’m looking forward to experimenting with other teas. I’m now wondering whether I’ve not had the best out of some quite expensive tea samples about which I’ve given a low opinion. Or is the whole thing just in my imagination?

Preparation
Boiling 3 min, 0 sec
Angrboda

I can imagine the high pour/ low pour might make a difference. Something to do with oxygen content in your water, perhaps. When you’re pouring from a height you get more oxygen back into the water than when pouring low.

Login or sign up to leave a comment.

People who liked this

Comments

Angrboda

I can imagine the high pour/ low pour might make a difference. Something to do with oxygen content in your water, perhaps. When you’re pouring from a height you get more oxygen back into the water than when pouring low.

Login or sign up to leave a comment.

Profile

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.

Following These People