2816 Tasting Notes
I had to get up at 5 am this morning not feeling too perky. This tea really did a great job of reviving me into a semi-conscious state.
This is a great morning blend, slightly malty, chocolatey and dark but without any underlying bitterness or astringency. Had a delicious smoothness, I might need more later in lieu of a nap. :)
sorry for the short note, I will try to elaborate more on this one in the future.
Preparation
I have to admit after I steeped this (twice) I picked the fruit out and ate it. I’ts kind of nice when your tea can also provide you with a snack. I am fruity, perhaps.
Preparation
I’ve never had honeysuckle in tea before so I wasn’t too sure what to expect.
Steeped at around 175 F for 2 minutes the liquor of this tea is a lovely golden yellow color. The aroma of the honeysuckle is not too strong and the flavor complements the white peony tea quite nicely. Quite a lovely combination really… This is slightly nutty and sweet and would be nice for a mood booster and pick me up. It could be my imagination but I feel like this is soothing my frazzled nerves a bit. I look forward to trying more of my teas from Shang (I got one of their little tea samplers).
Preparation
If you told me a few months ago that I’d be sitting around enjoying a darjeeling tea I never would have believed you. It’s funny how our tastes can change over time. This one seems very enjoyable and fruity, I upped the rating and I’m drinking it in my new Bodum tea for one cup. :)
http://www.bodum.com/us/en-us/shop/detail/K11153-565/?showsize=false&navid=272
I’ve had this around for a while and evidently forgot to log it… and I think Teavana seems to have discontinued it because I don’t see it on their website anymore.
So those of you who follow my tealog may know I’m not such a fan of jasmine tea, I believe it has taken me a few months to fully realize this over time after trying it a few different ways and with a few different kinds.
This blend is not too bad though, it’s a nice medium bodied black tea which I think helps to disguise some of the jasmine for me. :) It is very nice and smooth going down but then I get that kick in the end where I feel like I’m drinking soap (seems to happen all the time to me with jasmine).
This certainly smells nice but I feel like I need some soymilk to help me get it down. I will certainly finish it off someday but if any jasmine fans would like to swap for it, you will probably appreciate it a lot more than I do.
Preparation
I really enjoyed trying this one although sometimes I still am confused about what a pouchong is; however I keep reading it is somewhere between a green tea and an oolong so let’s go with that for now. :)
I steeped this for about 3 minutes around 180 F. This steeps up to be a very nice light yellow. At first I did not notice much flavor but it really seems to build up in your mouth a bit over time. The front notes are very mild, melony and a bit earthy but the finish has a real kick to it where you can sense a lot of the classic darjeeling type spice, along with a lingering astringency. Definitely a fascinating and unique cup to try although I am not sure I will need to restock when this amount runs out.
I might try steeping this at an even lower temp or for the recommend two minutes instead of three to see if I can kick the astringency down a notch or two.
Preparation
Pouchong teas are fermented betwwen 8-10% and some Jasmine teas are referred to as Pouchong teas. Here’s a small bit of info:
http://www.planet-tea.com/taiwan.html
I’m not sure if I’ve ever heard of a Darjeeling pouchong before. In 2009 I ordered a Darjeeling yellow tea 2nd FL from Thunderbolt Tea, but I wasn’t home to sign for it, and eventually it got returned to India! I was so peeved off!!
I have to admit it was kind of a shock for my palette to go from Almond Sugar Cookie to this… lol. But see, I don’t discriminate, I drink almost anything. :)
First steep – this is very nice for a shu, smooth rich flavor with a bit of sweetness in the finish, but a little dark for this much time. More coffee like than anything. And I probably oversteeped this just a tad for my tastes… it was at least 2 minutes at 208 F but I also lost track of what I was doing.
Then the second steep I did for around 45 seconds and that seemed better. It definitely has a bit of a roasted quality as well as some fruitiness coming through. This one makes me feel kind of mellow and happy – I take that to be a good sign.
Third steep – about the same as the second. This definitely has the quality and richness I have come to expect from a Bana tea but I don’t think there’s anything overly exceptional about it that would make me want to buy an entire cake.
Preparation
Sounds interesting….. Do you perhaps know of any other teas that give the same effect as/taste similar to coffee?
Pu-erh is awesome! Amy I got my order in of the Sticky Rice green puerh if you wanted to try it i can send some your way :) also Ian some of the CTC teas that i have been drinking here lately are nice bold teas with a strong maltyness that i would consider almost coffeelike.
Both Bana and Verdant Tea have sheng samplers, that is what I would recommend if you’re new to shengs.
KS – that is true, it is a sheng. I guess what I am looking for is an aged sheng. The descriptions sound amazing. I really enjoy the shu so I think I would like it.
Amy, I can’t remember where, but at some poit we steepies got into a discussion about breaking Pu-erh cakes. Here’s a great video about it from Teavivre-for all who are interested. :))
I almost feel kind of guilty for liking this…
Like I should have advanced so far in my tea-snobbery by now that I only drink 50 year old aged tea that was plucked by virgins, hatched by Chinese monks and brought over here with a pedigree and adoption papers.
But I. don’t. care.
this is yummy!
I’m usually disappointed by any tea that promises it will be like a pastry or a baked good. This is an awesome blend of black tea, almond flavor and safflowers. It definitely is a dessert tea, it’s pretty good for what it claims to be. It’s a bit much for this early in the morning, I’m drinking it with soymilk right now. But I think I will be happy to have this in my stash for when I do want something dessert-like.
Preparation
It’s true! Or if not virgins, at least by folks who only ate bland food so that garlic oil or some such didn’t seep from their pores into the fine tea.
But seriously- the truest tea lovers all know that there’s no reason to feel bad for loving the tea. Tea is to be enjoyed, and since it made you happy- mission accomplished! An open heart almost guarantees a good tea time.
Oohh lala this sounds delightful. I understand what you mean about dessert tasting tea’s being disappointing, the amount of cherry pie and and chocolate tea’s that have left me feeling queezy over the last few years have started to add up. Thanks to your notes it looks like I shall be adding this scrumptious sounding and looking tea to my shopping list _ Enjoy.
I really wasn’t expecting much from this one, but I am always open to trying teas from new regions, plus if it helps the Bolivian farmers at ChaiMate earn a decent living, I am all for it.
Then I saw this news article from 2009 on it/them and I’m very happy about buying this. Aren’t these people cute? lol. http://www.newstimes.com/business/article/Rare-flavors-suit-Simpson-Vail-to-a-tea-276653.php
Anyway onto the tea, I steeped mine at 3 minutes at 212 F. It’s a dark amber cup with a slight bit of cocoa in the nose and a definite plummy taste. I found this quite easy to drink neat (without any sugar or soymilk). It is very smooth with a slight sweetness and only a tad of tannin in the aftertaste. Very, very good! This might become a new breakfast favorite in our humble abode. Thanks to Simpson & Vail for introducing it to me. :)