2197 Tasting Notes
I feel like I haven’t had this one in ages! This is the first Ruby tea from Taiwan I ever tried, and one of the first teas I loved sans additions, so I think of it as one of my “growing up as a tea drinker” teas. You can steep this for ten minutes and I don’t think it would get bitter. I once forgot a second steep for who knows how long, and it was still great.
This tea is pale when steeped, but so full of flavor. It resteeps beautifully. There is a light vegetal taste, but plenty of body. It is just excellent tea. Having said that, I do believe that the version from Shui tea is more even more flavorful, but since I don’t own that one yet, I still enjoy this one!
This was paired today at tea party with Fudge Pie and individual portions of Brie baked with brown sugar and strawberries in puff pastry. Extra strawberries, lightly sugared, were served on the side to top the pie.
Youngest daughter suggested this one for tea party today, and I almost said to choose something else because I think of winter and the holidays with this tea since that I when I first had it. I am so glad I kept it on the menu. This was the last tea I drank today, but it made such an impact. The almond flavor made me think of JacquelineM. Is this one of the nostalgia teas? It definitely reminds me of the fine French teas I have tried. Silky smooth and lovely, the cranberry is bright without being tart, and the almond…oh, the almond is a liquid caress. Biscuity marzipan. Sigh. Happy, happy sigh.
I gave this one a revisit today and used Kashyap’s steeping parameters, which called for a lower water temp and a shorter steep than I would give most black teas. To be fair, this tea is probably over a year old. All I got was a cup of tingle, as in astringency, not excitement! I believe this is one that teaequalsbliss reviewed and said it was wonderful, but after it had aged a bit, was awful! I really am not getting anything good out of this cup, so I am tossing the last teaspoon without guilt! Perhaps if the leaves were fresh it would have been good, and I will try this method of making Indian teas like they were all darjeelings and see if it improves my opinion of them. It could be that Indian tea is just not my thing! In the past, I have noticed that most assamica varietals give me a tummy ache or at least lots of rumbles.
I am adding a resteep of this to my notes today because I don’t think I have resteeped it before. I really wasn’t done having tea, and thought I would experiment a bit. I really didn’t know how this would act, but with Golden Monkey in there I thought it would fare pretty well.
I dumped the leaves from the infused basket into a second pot, added one teaspoon of fresh leaves, and steeped for five minutes. There was still a bit of the first steep in the original pot, so when time was up I added the second steep to the first. It is quite good! And I feel very thrifty for saving those leaves.
This was very nice as a milk and saugar breakfast tea this morning. It is paired with cheese toast and mustard, naturally!
Teawing recently enlightened us about cheese toast being a traditional treat for British sailors in the 19th century. Well, a few weeks ago I realized that I had never read Treasure Island, nor have I seen the movie. I decided that would be the next book we read aloud. A couple of days ago we reached the chapter where Jim Hawkins meets Ben Gunn. When Ben speaks of living off goats, berries, and oysters and not seeing Christian food in three years, the one food he mentions by name remembering fondly is toasted cheese! Why, isn’t it a small world and full of coincidence!
As for this tea,my youngest absolutely adores it, she being an Irish Breakfast fan and all! And I like it with milk and sugar, though I haven’t taken to it plain. But I do not care overmuch for Assams.
Since JacquelineM and a couple of other folks have mentioned Rosy Earl Grey recently, I got a hankering to do a wee experiment. I used three tsps. Earl Grey Supreme and one tsp. Rose Scented to 22 ounces of water in my Beehouse teapot. It was delicious! I tried it hot and sans additions first, then added sugar to some of the still hot tea and poured it over ice to try it as an iced tea. That would also very good! Now I am wondering what would happen if Florence and the rose got together, and I am thinking it might be a very good thing…
Ah, how the mighty have fallen! Once upon a time I could not walk out of A Southern Season without tons of tea. I thought it was wonderful tea. Then as I tried more and more tea I realized that SS tea was tasting weaker and weaker, and lacked the pizzazz of same name teas from other vendors. This was one I bought a while back on sale, mostly because it was a good price and was organic. It is okay, but as the last tea at tea party today there was really nothing special I could
say about it. Without additions, Royal English Breakfast had qualities to make you take notice. All I noticed about this SS tea was that there was nothing special there for me. It is fine as an eye-opener loaded with milk and sugar.
SS does sell lots of other teas like Mariage Freres and Harney and Sons, and scads of others, but they were sold out of all the teas I wanted to try on this trip! Ended up leaving with nothing but a Brie baker!
This was my second tea at tea party today, and is one of my youngest daughter’s favorites. I doubt I would keep it in the house except for her, but it was very good today with the rich foods we were eating. The little bite of the Assam was a nice foil for all the rich food and cut the sweetness instead of getting lost. I would normally drink this with milk and sugar, but on tea party day I take everything sans additions except the most astringent teas, which would get a wee bit of milk.