2048 Tasting Notes
I don’t understand why this wasn’t already in my cupboard! Ah well, I have added it now.
Having recently gone through my stash to pull out the teas that most desperately need to be finished, I got this out since it is often overlooked.
I used it to make almost two gallons of sweet tea. Five tablespoons, steeped twice, about one and a half cups of sugar (this is the South, friends, and that is HALF the amount of sugar my mother used to use for ONE gallon), ice and water added to bring up to nearly the top of my large glass dispenser in the fridge.
And…it is decent as iced tea. One thing I have found is that ALL iced tea tastes better after hours and hours of melding flavors and sugar. A day or more makes it even tastier, pretty much no matter which tea I use.
I have to say, Southern Boy Iced Teas is a big favorite in this house. It is worth it, so if you like iced tea, buy it and steep it twice and combine for a full gallon of utter summer deliciousness.
Would I recommend this tea? Meh. I guess. I won’t miss it when it is gone, but it is a decent cuppa in the traditional morning cuppa kind of way. It’s just that I don’t take milk or sugar so I like something that stands alone better than this one does.
My friend gasped when she saw this flavor listed in the Stash catalog. She and one of my daughters are addicted to their White Christmas tea and buy it in copious quantities. So when they sent me a birthday coupon last month, I made sure to order this for our tea times together.
It has not disappointed her – or me. It is a nice, standard black tea base that does not require pampering. The cherry and almond aroma is thrilling from the moment you open the bag. The flavor is smooth and doesn’t disappoint. We had this today with lemon pound cake. She says she is ordering some of her own very soon.
The Stash catalog is bad news for my paychecks. I almost took it out to look at last night when I couldn’t sleep, but I didn’t dare, because the later it is, the more likely I am heading to a computer and clicking “Add to Cart” over and over…The teaware! The flavors! The teaware!
Nothing competition grade about this, but a really nice flavored black that most people will like, even guests who don’t drink much tea.
I love Da Hong Pao, LOVE IT. I have finished two tins from different companies and have started this one and there is another one someone in there that I can’t find right now.
And MY BAD but this one got messed up tonight, and it is a testimony to how great this tea is. Hubby and I headed out to pick up Asian buffet takeout and I asked youngest to prepare the tea, as she often does. She makes a couple of steeps while we are gone and pours it in my large tetsubin with the tea light warmer. I shouted as I left that I had put the tin on the counter and the instructions were in it, not realizing that they were gong fu instructions.
I thought the tea was a little weaker than I expected and asked about the steeping and she said she gave it thirty seconds for the first, etc., just like the paper said. Wow. This tea came out tasting “a little weak” when it was less than a third of the way through steeping? And you know, it was still really palatable.
I almost poured out the remainder after supper but decided to have it with my dessert of orange-lemon pound cake that youngest made. And it was really good! It was so good that I can’t wait to have it again, this time made properly, at which time it will no doubt blow my socks off.
I liked this one a great deal, but youngest and our guest said it was good, but not a stellar favorite for them. I love keemuns, though, so it was delightful for me. It has nice body, malty, smooth, with a hint of smoke and a bit of raisin.
This was the first tea served with tea party today and therefore was served with the dessert, which was fresh whole wheat brownies with strawberries and homemade viili, a type of yogurt-like cultured milk from Finland that goes great with fruit. The black tea was a great pairing because it isn’t overwhelmed by the sweetness of the dessert but rather complements it. It cuts the sweetness, I think, and keeps it from getting too heavy or too rich.
This tea reminds me of what I like in a really good roasted oolong. The aroma is so rich and masculine that you just have to give an appreciative grunt on the first sip. It was the second tea of tea party today and well-liked.
Meanwhile, youngest daughter wants to ask Leland to make a special Jimmy Stewart blend. I want to see that. (She is obsessed with him.)
I am astonished not to see a previous note on this tea. I had it a long time ago and I am sure I logged it. We are still trying to reduce the number of older teas in the cupboard and this one only had two servings left so it goes next!
I love both Li Shan and Alishan oolongs. When I first started drinking tea I went back and forth between preferring green or roasted. Now I love both, just happen to have different moods at different times. Since youngest is drinking an Assam this morning, I made my own pot so I could have something a bit milder.
This is rather old but still tastes nice. You can tell it isn’t fresh and that is entirely my fault, not the tea and not Harney and Sons. The tea is smooth, not astringent, lightly sweet, vegetal but not strongly so, and a little creamy. The liquor itself is pale and clear. Even though it is several years old now, I will enjoy it as I whittle away at my backlog of teas that need to be finished!
Wow, this one was…different. First of all, I love puerh and strong shu is good shu in my book. I am trying to get better at judging sheng, but I am happy to say I have become much better at telling one shu from another. For a long time they all tasted the same to me, then I could distinguish different ones, then this happened.
And what happened was that I opened the pouch and it was like Captain Jack Sparrow was singing “I’ve got a jar of diiiii-iirt!” Because that is ALL I COULD SMELL. DIRT. Not just dirt. Dusty dirt like the dirt under your house that smells so dry your nose shrinks up from the first sniff and you can’t decide if you like it or hate it.
After all the alarm that brought on, this was a decent enough tea to drink. Yes, the first steep tasted like…well….dirt. But it was good dirt. And later steeps were good.
But I think I have found what this tea will be used for. I am trying to be a good girl and not give in to the warm weather cravings for soda that sometimes beset me. The only thing that consistently makes me happy to turn away from soda is cold puerh from a glass pitcher in the fridge. It is so refreshing.
So a couple of days ago I put one tablespoon of leaf in a pot and steeped it over and over until I had 3 quarts of tea. I put it in the fridge. We have finished one of the pitchers. It really is refreshing and good. I think cold puerh tastes like spring water must have tasted on the first day it ever existed – clean, pure, and unpolluted.
There were a bunch of kids and young adults over last night to play D&D and I offered them some, and would you believe they loved it? My daughter bought me bunches of this tea when she was in Toronto, so I think I have a pretty good start on my hot weather beverage stash!
I finished this today, and I see the tin was five years old! It was still pretty good, too. Not too strong so no milk or sugar needed even though they call it a breakfast tea. Great in the morning or afternoon, but I generally drank it in the afternoon. Not a smokey keemun but truly one bearing wine notes, just as they describe.
This was one of the first ever loose leaf teas I bought, and I chose it largely because I have a daughter named Grace and was looking for a tea to surprise her with that day! I was fortunate that it was a really good and didn’t disappoint.
I have had quite a few teas from this company and they have all been good. I am ready to get to work on lots of my newer teas now that I have accomplished a few of the sipdowns I had planned.
I want to apologize to Wymm Tea for taking so long to taste this sample. I wanted to give it the attention it deserves and have not had time until tonight!
A few weeks ago I picked up an unknown puerh tuocha at a coffee shop nearby that was labeled “Black Tea Puerh”. I got it home and found it to be Sheng. It wasn’t bad, but hubby was not a fan and left me to finish it alone.
Fast forward to tonight. I got this out and informed him that he was going to taste tea with me and it was a type he had before and didn’t like, so he should brace himself. I wasn’t really trying to prejudice him against it, just give fair warning, because he is rather picky and I am not.
I rinsed the leaves for about fifteen seconds, then gave it a short 7 second steep. The tea was pale at this point. It had only the tiny sour bite of young sheng, nothing objectionable. The flavor was very light at this point also.
Second steep was a bit longer and each subsequent steep was increased by only a few seconds. Yet now it yields a golden brew, rather darker than I expected. On about the fourth steep as the cup was being passed to hubby, a strong aroma hit me and it was a really nice one. My first thought was bright citrus, so maybe that is what they call grapefruit, although it reminds me of the white rum flavoring in another that I own. It has a nice medium body. Not creamy, but not sour.
The big surprise is that hubby is constantly holding his little cup out and shaking it at me to hurry up the refills. He kept saying, “This is good!” So now I know it was just the one sheng he disliked, not the type in general.
We have made a full liter of tea thus far and I think I will heat another pot and see how much longer we can keep these leaves going. They don’t seem to be completely spent yet.
Thank you, Wymm Tea, for these lovely samples!
This is getting old so we are trying to polish off the tin. It still tastes great.
Too light for die hard Earl Grey fans who like a face full of bergamot, but very nicely flavored for those who want just a hint of it. This seems to be Harney’s Earl Grey Supreme, which has Ceylon Silver Needle in it, with some grapefruit added. And it works very well indeed.
This was the first tea served for tea party today, and was served with a fruit tart that a friend brought over. It went very nicely, with the black tea complementing the sweet fruity tastes and the flavorings taking a back seat and not overshadowing the dessert. I usually pair unflavored black or oolong teas with sweets, but sometimes lightly flavored teas go well and this one worked.