2215 Tasting Notes
I have been drinking plain black tea with breakfast lately, but I am trying to shake it up by drinking different ones each day. Most of them have been reviewed a thousand times, and even though I am on my third tin of this tea I notice that I have only made one tasting note.
I really like this. I love a nice smoky Lapsang and was shocked to find out that a tea can be called Lapsang Souchong and not be smoky at all – as in, not in the least. This is from the region where they grow the tea normally made into smoky Lapsang, it just hasn’t been smoked.
And it is really good. The taste is very bright and the taste lingers for some time. It reminds me of some of the more roasted oolongs I have tried.
I made a gallon of this early this morning. It is about half gone because hubby and I are both working outside in heat and sun and keep coming in to rehydrate. I even had to turn the hose on myself so I could keep going.
I am so glad I have more of this. In order, I love Earl Grey Iced, Razzleberry, and Pink Lemonade of the SBT’s I have tried.
The flavoring doesn’t cover up the delicious tea base, and the pink lemonade part is sweet and not tart. Perfection.
This is getting old, but it was really tasty at breakfast. Then I worked my butt off cleaning my car, steamcleaning the mats, and cleaning the outside refrigerator. (Is that common anywhere but the South? My mom and mother-in-law had an extra fridge outside as well as a chest freezer for grains – we grind our own flour – and chicken feed cuz I buy the organic whole grain stuff that expires so I need lots of fridge and freezer space.)
Anyway, my face was so red I looked like a heat stroke victim. I took the leftover tea in the pot and poured it over crushed ice. This was unsweetened and very different from the iced tea my mother made that had three cups of sugar per gallon. Everyone loved her tea. But this was excellent plain. It made me growl a little it was so good. I think I’ll live.
And I am guessing that these teas are actually from Adagio.
I bought this as a special treat at The Fresh Market today, where the bad girl in me always wins and gets to put something we really don’t need in the basket.
I liked Emperor’s Pu-era by Numi but really disliked their Mint Puerh. I could have sworn that I had tried their Chocolate Puerh but apparently I haven’t because there is no note for it.
I love cardamom and recently had a white tea with coconut and cardamom that I liked a lot, so I decided to give this a try. I thought it was going to be sachets but it was teabags. Boo! I sniffed the bag and went MMMMM! at the powerful scent of cardamom followed immediately by UGH at the scent of their Puerh. I love Puerh. This one had a fresh poop smell, not the nice aged barnyard we know and love.
Happily, though, it tastes quite good! And judging by the incredible inky color of the first cup that developed so quickly, I suspect I will get at least two resteeps out of this. All in all, it’s a good tea to have on hand when you want something nice, good for your tummy, and easy as pie to make. Also a great no-hassle tea for work or to throw in a purse or book bag, since the bags are individually wrapped.
I am enjoying a second steep of this tea now, if rolling around on the sofa going “nomnomnom” is enjoying, and it occurs to me that I really truly do not believe this is a Puerh tea. Now, it might be Pu Er, as in, it was purchased in the tea trading town in Yunnan Province, China called Puerh, but I am convinced this is a Golden Mudan just like the one sold by Harney and Sons years ago. The company has this listed under both Pu Er tea and Black Tea headings. I think it belongs exclusively under black tea. There is no hint of she or sheng flavor, no appearance of Puerh, no extreme darkening of the tea when left for a longer steep.
Whatever it is, I love it and will probably buy more. But I still don’t think this is a shu or sheng Puerh.
This is my last little bundle of this tea. It is tied in a ball like a wonderful Golden Mudan that I had many years ago by Harney and Sons.
I do not really detect the Puerh in this, but I love…really, absolutely love this tea. It is on the lighter side as body goes and even the color is a tad light, but the flavor is so very, very good. It has a sweet, smooth brightness without astringency. I made it western style this time and have steeped two pots so far. I will be checking out the website right away to see if they still have this and how much it costs, because I hate to be without and it seems like a perfect summertime tea.
My eldest daughter took my youngest daughter to the Yucatan for a little adventure and I stayed home and kept the pup and the hedgehog. Today when I went to leave the animals and get my child back, this box was waiting on the doorstep! No, I didn’t open it! Never would I do such! But when they got home from the airport, eldest made a pot of it. She is a huge fan of mint and mint teas.
I am not a huge fan of mint or mint tea. I don’t hate, it just doesn’t appeal to me strongly, thought cool mint on a hot day can be very refreshing. So this was enjoyable, but not something I desperately have to have myself. I prefer spearmint to peppermint in Moraccan Mint tea, so the emphasis on spearmint in to pleased me, though the is peppermint as well. Alas, I didn’t pick up on vanilla very much. Perhaps if I had let the cup cool a bit I would have tasted it more. All in all a good cup, and if you love mint you can give it a try.
I love Tie Guan Yin. Sometimes I crave the greener types and decide they are my favorite, and then I start craving a nice roasty one. Charcoal baked in the title promises this to be roasty, but I was pretty taken aback at the instructions. Six minutes for a oolong? I was chicken and gave it five.
This was served as the first tea of tea party today. We had cream cheese cucumber sandwiches first, followed by fudge pie with homemade vanilla ice cream. The tea was good with the sandwiches but OH MY GOSH it was awesome with the sweets. We make our own vanilla and it seemed really strong in the ice cream today, and when I sipped the tea the floral taste exploded. This is definitely a baked oolong, but it isn’t quite as dark and smokey as some I have had. The sweets really brought a lot of personality out in this. I know how I will be serving it henceforth.
Fragrant is right on for this tea’s description. Fine tobacconist’s shop springs to mind first. I tried it gong fu and Western and got a whole afternoon’s worth of tea out of one sample packet.
Gong fu – the first steep was mild and pleasant. It had the flavors you expect in a Yunnan Dian Hong – sweet potato, a little walnut. Maybe light molasses. Second steep went a couple of seconds too long. WOW. Dark and rich, slightly astringent but good. Third steep – more careful with time but the leaves are now saturated and it steeps up very quickly. There is that definite aged sheng taste and feel.
Next I tried Western with the same leaves. Yes, got a whole pot that was rich in flavor from those same leaves. This is milder and sweeter. I had the gong fu tea by itself and the Western with a meal. It was great with food. At this price point, this is a fun tea to get to experiment with and try something new and different.