2140 Tasting Notes
My daughter picked this up in Toronto last year during the tea festival. We served it for tea party with an Italian Cream Cake that youngest made. It went very well with the cake. It is fairly strong but not bitter and not too astringent, has the heft to taste like tea even when you are eating something incredibly sweet and rich like that cake. Malty, bready, breakfasty. And a hint of
I would love to have more of the maple flavor tea they got there. So good….
This is a sipdown years in the making. I love Christmas, but I rarely love ANY Christmas tea. I have had only one or two that I loved. This one is good enough but not a repurchase for me unless someone else in the house wants it. To be fair, most people love it but I don’t dig the standard Christmas tea blend.
The black base is good, the clove dominates to me but when there is clove it generally stands out to me. The cinnamon comes next and then the orange, which is pretty light, I thought.
We are working hard on getting older teas out, and I am finally down to about 125 in the cupboard. As I have gone in the delete some of these, I am also discovering that there are some teas I haven’t added to my cupboard . That doesn’t include samples and swaps, so I have a long way to go…
Steepster has GOT to be eating my tasting notes, because I can’t believe that I haven’t written one on this tea before. I have had gallons of it.
This is my puerh of the evening, hoping to combat the kind of horrible reflux that awakened me in the wee hours this morning.
This tea comes as small coin shapes that are scored across the middle so they easily break in half, somewhat like a tuocha in volume and diameter. I have had my “tube” for over a year. It was a Christmas surprise from hubby, purchased at Tin Roof Teas in Raleigh, NC..
This is an earthy puerh, not too strong and not fishy. I made two steps with a half coin, and the color is a medium orange “normal” black tea color, not the inky black you sometimes get with shu puerh.
This has been especially delightful tonight, as it is getting a wonderful oily body as it cools a little in the pot. I would call it creaminess, but when that thick mouthfeel appears in a puerh with mineral taste added in, I always think of oil, the way Murphy’s Oil Soap smells to me.
Good stuff! I will probably get another three steps or so out of this tomorrow.
This is a tea bag that was included with my Christmas card from K S. Thank you, K S!
I have looked up and added the ingredients to the description for a special reason.
First, when I tasted this tea it reminded me very strongly of Harney and Sons Hot Cinnamon Spice tea, but wasn’t exactly the same. I had expected it to taste like Constant Comment. Since I couldn’t quite put a finger on what was different, I googled the ingredients. They were not listed on the pouch the bag came in.
In googling it, I found an article about how natural flavor in the ingredient list can mean something we don’t really consider to be natural. They specified this tea as an example and said the company was not forthcoming when they pressed for details about the flavors and how they are made and where they come from, and the article then listed a whole lot of companies that use “natural flavors”, with most of the biggies being in that list, including Teavana. There were only a few companies that use only all natural ingredients.
I do not refute that there is some stuff going in our foods that shouldn’t be there, and I do not take issue with this person’s concerns. We NEED to be informed about our food supply! Read the article. It is worth a read.
What I disagree with was their belief that something was “up”, shall we say, for this tea to be so sweet without sugar. Thanks to Harney and Sons HCS and Penzey’s Cinnamon Blend, I can tell you that when you put the right cinnamons together, you get a super sweet tasting final product.
I did not leave the bag in my cup. I used boiling and gave it close to four minutes steep. While the cinnamon was on top, the ginger was right there blasting away. It added a ton of sweetness in my opinion. Ginger is usually hot to me, and I avoid things that contain a lot of ginger because I don’t like the heat. I can take it and even enjoy it in small amounts. But something about the synergy of this cinnamon with all those herbs and the blast of ginger made me really, really enjoy this cuppa.
I don’t do bagged tea, but if I had to take tea bags with me somewhere, this would probably be one of them.
This is a sipdown and that beautiful tin is now empty. What am I going to do with all the beautiful tins? I can’t keep them all! I have given away tons of them, and recycled some, and redecorated some.
This is a really decadent French tea, as only the French can do. This is sweet and flavorful, even without sugar, and I really don’t know how they capture that flavor I call “pastry crust” but when I went back and drank some of this cold, the front of the sip was like biting into a piece of pie. Given the opportunity, I will restock this one.
I can’t believe I didn’t have this listed in my cupboard, mostly because this is the special large sachet that is specially made for PF Changs and I called their wholesale division and offered to buy a case if they would sell it to me even though they don’t list it as available to the public. They sold me the case and I divided it among friends and family.
The instructions say to pour boiling water over and leave the bag in, encouraging customers to go ahead and fill their cups when you get it to the table, and then you resteep. Whatever they did at the restaurant worked, but those parameters did not do well at home.
Today I gave it three minutes in 180F water. It was beautiful. So very citrus-y. I agree that the white tea looks quite dark for a white tea. I only did two steeps because it just didn’t seem like it could handle more.
I noticed that the sachet was big and crunchy, so I cut it open to pour in the compost and the leaves were a very nice size! It was pretty much whole leaf tea in a sachet, with good sized bits of something – probably peel – but I didn’t have time to investigate much.
I am really enjoying this. Had three pots total today of just this one.
This was a sipdown! I have been having it for breakfast to whittle down my older stock of Keemun teas. This is good, lighter than Zen Tea’s Keemun Finest, and I have enjoyed, but I do prefer the Zen Tea one.
Keemun teas are funny. There is such an incredible variety of flavor and strength, and you can change it so much just by how you steep and how much leaf you add – true of any tea but really can be a saving grace or complete damnation with Keemun, IMO.
They can be refined or hefty, smokey or cocoa-y, light or strong, wine-y or chocolate-y, brash or smooth. I like mine somewhere in the middle. Afternoons are great for the super refined, smooth, wine-y, lighter fellas, but for mornings I like that scrape of dark cocoa!
I placed a Red Leaf Tea order recently and this sample was included with my order. Thank you, Red Leaf Tea!
When you participate in the free sample test found on the discussion board, you get a 10g sample of matcha and pay only shipping. Once you review that, you will be sent another free sample with free shipping, and for the third free sample, I believe you receive this one. Mine, however, was simply included free with my order, and I already have another order on the way. Another sample, maybe? Woot woot!
The matcha powder is a lovely shade of green, nice and vibrant, and the aroma was very chocolate-y to me. I felt like it was a milk chocolate smell, but I did pass this around to several people and one of them immediately said it smelled like cocoa. Two others said chocolate, and one who had not heard them say this said it was a familiar smell but they couldn’t place it. Most people smelled chocolate.
I am not a matcha specialist. I am rather new to the matcha game compared to a lot of people, but I have graduated from only liking it as a sweetened latte to really enjoying a bowl whisked every day, plain. I have tried about ten different plain matcha teas, which isn’t very many, so lots of you will be far better qualified to write about these samples.
I usually use 160F water and no sugar. I have made this sample in this way several times now and feel prepared to review.
On the first tasting session with the lady who said it smelled like cocoa, she felt that it lost all chocolate scent once whisked up and said it tasted grassy. She is not a green tea drinker with the exception of enjoying jasmine green. She prefers black tea. I thought it was good. I found that I could work up a good froth, perhaps not as easily as with my KaiMatcha but it definitely got there. I did not find it bitter.
The color is slightly less vibrant than the best grade of matcha I have tried but still had a lovely color, and I stopped to admire the brilliance of the green color left in the white cups and pitcher we had used when we passed it around. The stain in the cups was a gorgeous color and had no trace of brown.
Tonight I even tried – for the first time ever – thick or Koi style using this matcha. I have never tried it before and found it a bit strong for me, but something I think could easily grow on you if you wanted to develop that taste. It wasn’t devilishly bitter, though, which I was afraid ANY Koi style preparation would be.
Thank you, Red Leaf, for your continued excellent customer service and for the sample!