1796 Tasting Notes
We had Writers’ Group at my house last night instead of Thursday due to a scheduling conflict. For a while now, we have mostly been drinking oolongs. Last night, one of the ladies told me that she had become unable to tolerate eating beef because of digestion problems, but when she drank “that other tea” at my house she could eat anything she wanted and was just fine. She asked if I could make some of it, especially since she was going to a chili cook-off today.
I showed her the remains of this Phatty cake, let her sniff, and she said it was indeed the kind of tea that had helped her. I pried a bit off and steeped it seven times, for a total of about 150 ounces. Everyone liked it, obviously, since we kept steeping and kept drinking!
I really wanted to order a breaking tray, so getting this close to running out of my Phatty cake is a GREAT excuse to go ahead and place that order. :)
I ordered a tin of this as part of my daughter’s birthday present. She has had tons of matcha, starting out with flavored and then advancing to unflavored. She has never had a premium matcha before, though. She is really drinking it for the health benefits.
I whisked some up last night as we were about to play a board game. She had opened the tin and remarked on how vibrantly green this matcha is. She took a sip and said, “There is no bitterness at all!” This is such a fresh, green, smooth tasting matcha…still the best I have ever had.
Next up, I would love to try the premium offerings from Red Leaf Tea and compare them to this one.
Oh horrors. I am nearly out of this. Oh well, I guess I will have to place another Teavivre order! :)
I made a pot of this early today to have with a cherry vanilla bagel, and to share with my future SIL. I could be wrong, but I think he used to drink the type of breakfast teas that really need milk and sugar. From what my daughter says, he drank EVERY kind of tea, including herbals. I didn’t know if he would like a black tea that didn’t actually NEED milk and sugar, but he seemed to enjoy this a lot. I made two steeps of it and we finished it all.
This is a definite reorder. When I want a Keemun, this one is very civilized and flavorful.
This is a really busy week – the 16 hour work day for the election, homeschooling, teaching my music students, making a couple of birthday cakes for eldest daughter who is back from Ireland and is having her final eye surgery tomorrow, so she and her fiancé will be staying here tomorrow night, so I am also cooking a lot more than usual. LOL! That is a normal week for a lot of you, but not for me.
I got to do some catching up today, and enjoyed two pots of this, one as youngest and I did our reading (The Complete Father Brown Mysteries) and the second while I taught my music students. The second pot was every bit as tasty as the first, and the enjoyment was undiminished. This had that special something that makes your knees go a bit weak on the first sip.
This was a present from my daughters who just returned from Europe. I love that I get tea when they travel!
This is a beautiful blend when dry – black tea, broken mint leaves, and tons and tons of blue flowers! This is one that should be displayed in a tea dish before steeping as part of the whole tea experience, and would be wonderful to serve to guests after dinner.
The mint is strong but never overpowering. The tea base is smooth, mild, and sweet, not astringent at all. There is a little something….oolong-y?…about the base, a round sweetness that blossoms shyly and briefly at the end of the sip.
Thank you, Superanna! I won’t root through yours and your sister’s luggage looking for my Christmas present tea TOO much. LOL!
One of my student’s mom has started finally accepting my offer of tea when she waits for her son in his lesson. Up to now I have made “safe” black teas. She adds a tiny bit of sugar, and I knew she was an Earl Grey fan but only drinks the grocery store stuff, so I have chosen teas to ease her into other things, mostly floral or fruit flavored.
Today was my big push outside her usual box. I told her we were having green tea and she made a face. Then I told her it had pineapple and coconut flavors and her eyebrows went up. There was hope! She and her son both took a cup of it, and they liked it! I enjoy introducing people who “hate green tea” to the good stuff and changing their minds. Her son commented that it was a nicely balanced blend of flavors – a rather astute observation for a seventeen year old boy who doesn’t drink green tea. He didn’t add any sugar to his, but I am pretty sure his mom did.
The aroma of this tea is captivating, both the dry leaf as well as the steeped tea. The coconut lends a creaminess to the flavor and the pineapple is nice, not at all tart.
I have a friend who I have known for about fifteen years, but we don’t see each other often. She had two children when we met – a boy and a girl – and went on to have four more little girls. They live a storybook life in a storybook house. She decorates beautifully, the children love old Roy Rogers movies, she homeschools, and they use Spode every day. The oldest daughter sews the most amazing dresses and makes precious felted animals and dolls for her etsy shop.
I wondered if all those little girls might not get tired of being with ALL those little girls all the time! I suggested that my friend choose one of the four young ones to send over for a grown up tea time with me. She picked her middle daughter, ten years old, to be the first to come over. I made S’Mores sandwiches and I had asked her in advance what kind of tea she liked. She said she liked English Breakfast and Earl Grey.
I picked this one as our first tea to cut through the sweetness of the sandwiches. She added milk and sugar, I took mine plain. They call this their number three level “strong” tea but I found it milder than their number two strength. I steeped it at 203F for three minutes and it felt just right for me. This is loose leaf but definitely not whole leaf – more like particles, which is why I keep the steep short.
My oldest daughter had just sent a message from Ireland to ask if I needed for her to pick up some more M&S tea, but I told her they have brought so much I can’t finish it all before it gets stale. She also told me that she purchased an assortment of teas from Covent Garden and Whittard when she was in London, but I can only have part of it now as the rest is for Christmas. I do, however, have a key to her apartment…
How is it that I have no tasting note for this? I could have sworn I had it before! This is a free sample provided by Teavivre for review.
We haven’t been out for Asian buffet take out in a few weeks and decided to go tonight. We like to drink a nice green or oolong tea with our meal and this one caught my eye. I put the entire sample packet into my 24 ounce pot, heated the water to 175F, and steeped for just barely over one minute. The tea was so fragrant already! I immediately poured that steep into a tetsubin and resteeped those leaves, again for just a few seconds over one minute.
There is a lovely, light chocolate-y aroma here, as if I had eaten a candy bar and a little chocolate melted on my fingers and I can smell that faint scent. This tea has a lot of body, a vegetal taste, and just enough strength to make it taste super mellow with your food and still really good even without food. It doesn’t get astringent or bitter making it this way. I am rarely a fan of astringency. As I was eating, I noticed that the tea sometimes seemed creamy, without tasting buttery. Lots of body here!
This is a tea of high pedigree, and I would gladly recommend it to the friend who wants to start drinking greens but until last week had never found one she liked. This is a very enjoyable dragonwell!
Thank you, Teavivre, for the marvelous and generous sample!
This morning I experimented with making a homemade chai with just my favorite things in it. I am not a huge fan of turmeric in chai but my Indian acquaintances here put a lot of it, as well as black pepper. Now, it may be sacrilege that I didn’t put any pepper, and maybe I can’t legitimately call this chai, but it was really good.
I add 1/2 tsp. of whole cardamom, a few whole allspice, and a bit of Ceylon cinnamon to two teaspoons of Assam. I simmered this in two cups of water for almost twenty minutes. I strained it into a teapot and added sugar, gave it a good stir, and added some hot milk. It. Was. YUMMY.
For all you chai lovers who like the black pepper and turmeric, I apologize for offending your sensibilities. I will happily call this just “spiced tea” and keep on drinking it. My only regret was that I hadn’t made a larger portion!