A C Perch's

Recent Tasting Notes

65
drank White Lounge Tea by A C Perch's
300 tasting notes

So after steeping that White Mulberry for 6 minutes, it wasn’t too daunting to leave this in the basket for 8, in accordance with the instructions on the bag.

Dry, this tea smells sweet and fruity. It’s very pretty, all long leaves and flower petals. In the cup, it’s all blackcurrant. And nicely done, too – it’s very present both in the nose and in the sip. The elderberry would have been a nice companion, though – again, this is me and my search for those complex, surprising trickster teas.

I’m definitely enjoying this one, though, and I look forward to trying it iced.

[Sample gifted by my sweet friend T, October 2013.]

Preparation
175 °F / 79 °C 8 min or more
Angrboda

Hm… I think I want a go at this one too. I once had the black currant pai mu tan from 52teas and liked it a lot. Maybe I should just go in and say ‘give me some of your flavoured whites, except that one and that one because I’ve tried those before.’ :p

Anna

Haha, yeah – that actually sounds like a plan. One of these days I’m going to walk in to either Lupicia, MF, ACP or some other favourite and say, ‘Give me one of each.’ One of these days.

Tina

I totally agree with your review about the tea. White Lounge tea is weird. When I smelled it, it was sooo good. But when I have been drinking it, I get quite bored.

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60
drank Green Rhubarb Cream by A C Perch's
300 tasting notes

It’s no coincidence I picked this as my second tea to try from that massive gift batch from T – rhubarb is something I love growing in my garden and cooking with – I’ll even get excited about rhubarb cordials and lemonades, but in tea? Firstly, I feel much of the complexity of the rhubarb flavour is lost in a warm beverage, and secondly, it’s just a really hard one to mimic.

So seeing how that White Mulberry floored me, I figured I’d just go with this one now, or T will demand my firstborn or something.

There is actually a convincing, albeit elusive note of rhubarb in the dry tea. This doesn’t really stay with the brewed tea, however, and in the cup, the flavour is very subtle. It’s very astringent, bordering on bitter, and completely lacks the creaminess I expect from a cream-labeled tea.

However, I think this is one of those greens that are extremely sensitive to brewing – there are no specific instructions on the site, and T did hers at 80C/6 minutes, so I went for 80C/3 minutes, which seemed like a fair middle ground.

I’m definitely going to experiment with what’s left of the sample, but I doubt I’ll ever be able to squeeze the complexity of flavour I want out of it – much like that quince tea from Kränku, this is a bit of a one-trick pony, and an easily spooked one at that.

[Sample gifted by my sweet friend T, October 2013.]

Preparation
175 °F / 79 °C 3 min, 0 sec
Angrboda

Even when ACP do put instructions on their site, I would advice against following them. They consistently recommend (in my opinion) FAR too long steeping times. They write them on the packets and it looks like your friend probably followed their suggestion. Generally they will say between six and nine minutes. My lapsang souchong says seven minutes on it! Seven! I wouldn’t dream of it. Madness.

Anna

Yeah, they do seem very long – but so far it’s worked exceptionally well for the whites!

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90
drank White Mulberry by A C Perch's
300 tasting notes

I’m feeling a little like Veronica Mars here (channeling Goodfellas), but this really is one of those, just when I thought I was out… they pull me back in! moments.

You know – you sit there, all smug, having logged all the teas in your cupboard. And then it happens. Mail time. SBLAM! Your lovely darling friend T… sends you more T. And you have 11 new samples.

I’m overly excited about the whole thing, so I’ll just get right to it.

The dry tea is beautiful, with strands of colour, the occasional amber chunk of something or other, and long, slender leaves – even after having bravely traveled to me in an envelope! In terms of scent, White Mulberry carries a strong note of fudgey sweetness. As it steeps (at a recommended 8 minutes/80C) this turns into a maltier, more full-bodied fudge, which bears a strong resemblance to Mariage Impérial (!) albeit (and predictably) with a vegetal base note.

In the cup, I’m really loving this. It’s weird and complex and a little confusing; just how I like ‘em. There’s some tartness right at the beginning of the sip, then it dissolves into a charmingly ambiguous vegetal note that then, in its turn, slides straight into something surprisingly malty.

I absolutely love it – but not as much as I love you, T – thank you, you’re the best; you really made my day with this. <3!

[Sample gifted by my sweet friend T, October 2013.]

Preparation
175 °F / 79 °C 8 min or more

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93
drank White Temple tea by A C Perch's
24 tasting notes

For the moment I discover A C Perch teas, and during the weeks that I’ve been living in Denmark I have bought ten different teas, but i believe it will be more. Anyway. White Temple is one of my favorites of Perch teas.

When you smell on the tea, its fresh and fruity in its scent. I can feel a dominant scent of papaya and mango. When you drink the tea the sweet mango taste is strong. In the aftertaste the orange and papaya brings forward the freshness in the drink.

White temple is also perfect with fruit especially pears. It is a very fresh combination.

Preparation
180 °F / 82 °C 5 min, 15 sec
Anna

Mmm, White Temple iced…

Tina

I haven’t tried this one as an Ice tea yet, but that’s on my to do list as soon as I get back to Aarhus where I hide the tea!

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67
drank Green Rhubarb Cream by A C Perch's
24 tasting notes

This one is the tea that I am drinking when I’m working. Especially when I work with my creative stuff. I like this one a lot, because the taste is kind of bittersweet. At first you can taste the rhubarb which are kind of sour but sweet, after that it gets like a bittersweet after-taste. The mix between bitter and sweet makes it very interesting.

It also fits with cookies and desserts with ginger, lemon and chili. I tried it with A.C Perch Ginger cookies and the tea really emphasize the spiciness in the ginger. Try it with lemon and ginger cupcakes. Just a suggestion.

Preparation
180 °F / 82 °C 6 min, 0 sec

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67
drank Green Rhubarb Cream by A C Perch's
24 tasting notes

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79
drank Bailey Cream by A C Perch's
24 tasting notes

I don’t like Baileys normally but the Bailey Cream tea was surprisingly good. The flavour of vanilla and caramel dominates and sometimes it feels like drinking a cookie. It is perfect as an evening tea or on really cold nights.

Preparation
Boiling 5 min, 45 sec
Anna

Drinking a cookie! That’s so perfect. Also send this to me NOW or I will cry. Seriously. Weepface. https://i.chzbgr.com/maxW500/2059158784/hA013FFA8/

Tina

Haha! You got it in the big letter I sent you. Hope you’ll like it.

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100
drank White Symphony by A C Perch's
24 tasting notes

I have been drinking this tea three times now and it’s so delicious that I can’t stop drinking it. When I smelled on the tea at A C Perch Tea Shop, my first thought was candy. The tea had a sweet but sourish and fresh scent. I think it’s because of the pomegranate and elderflower. First time I tasted it was as a takeaway and from the first sip I loved it. The flavour of pomegranate comes as an aftertaste, which makes the tea even more interesting and more tasty. At first I didn’t catch the name of the tea and I was searching for the “right one” for a couple of days until I found it. When I finally got it, I loved it even more. So this one I can really recommend. I prefer to drink the tea warm but it’s also good as an ice tea and lukewarm.

Preparation
180 °F / 82 °C 6 min, 30 sec
Anna

Do you like this one more than White Temple?

Tina

Yes I think so. I like them both a lot really. But this one, I just can’t handle it!

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85
drank White Temple tea by A C Perch's
300 tasting notes

So yesterday, when I said I was going to make another pitcher, I did make another pitcher.

And now I find myself having to make yet another pitcher, because this is so very good it seems to just evaporate all on its own.

Sorry about the utter lack of variety in tasting notes at the moment, but the few teas I have yet to review are all problematic in their own way, so I’m procrastinating.

(Also this is just so very good.)

Preparation
Iced 8 min or more

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85
drank White Temple tea by A C Perch's
300 tasting notes

This time around, I cold-steeped this, as opposed to cooling a hot-steeped tea. There’s definitely a difference, and for the better – it tastes clearer and lighter, and even the most delicate flavours seem crisper, more well-defined.

Now this might be typical for cold-steeping versus cooling a hot-brewed tea of this kind, but I haven’t experimented with that much at all before, so I’m excited about these highly scientific findings.

Really, really good. I’m making another pitcher.

Preparation
Iced 8 min or more

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75
drank Almond Tea by A C Perch's
1257 tasting notes

So the new AC Perchs shop opened on Friday! YAAAAY! I stopped in there on my way home from work this afternoon. Work. Yes. Nose to the grindstone once again. I want more summer holiday as I was not finished with it thank you very much. Anyway. I was rather looking forward to this shop opening as it’s one of my favourite places to shop online even though I have to get at least 100 grams of each item. I was hoping with a real shop where they would measure it out on scales for me, I could get less at a time, and maybe have a sample of whichever tea I might be interested in but not certain I would care about.

Well. Tough bloody luck. I was told I could still only get a minimum of 100 grams. And yeah, I could get samples, there were a basket of pre-packed ones to choose from, which at a glance of course turned out to be the same ones as they offer online.

I’m having a really hard time wrapping my head around the logic of this, and I have to say I’m now feeling rather disappointed.

So, having spent a few minutes scouting out all the things I’d have liked to get samples of, I was forced to control myself with one certainty (vanilla, which I would probably have got in that amount anyway, as self lurves vanilla black and even if it was Awesome, it’d definitely get used) and one new one which is this one.

It smells like marcipan and sweeties both before and after steeping. I reckon this would be pretty good around Christmas as it reminds me strongly of Christmas marcipan confectionary.

I’m expecting a marcipan-y taste as well now. Creamy and sweet and sort of thick-ish. I’m fearing that it’ll turn out to be a lot more sort of raw almond-y, which like other nuts, can be slightly astringent in flavour. For me, anyway. (This is why I don’t much care for hazelnuts on their own. Feels like chewing wood)

Strangely enough, it’s sort of a middle-y thing between the two. It’s definitely thickish and creamy and somewhat sweet, but it’s not particularly marcipan-y. It strikes me as rather more nutty than marcipan-y, but doesn’t have the astringency that I was afraid of.

I had to have a few sips before I could come to any conclusion on this, but I think I’ve decided that I rather like it as it is, BUT that, like vanilla, it will probably be excellent as a ‘mixer’ with other flavoured teas as well. I want to try it with my hazelnut brittle!

ashmanra

Our “local” tea shop does not tell unless you ask, but they will sell samples as long as you buy at least four and it has to be fifty grams each. They have pre packaged ones as well, but fortunately I asked about samples and I have bought them four at a time on number of occasions now. Maybe they will do that for you at ACP!

Fjellrev

I’m so excited for you that it finally opened there! But that sucks about the 100g minimum. Perhaps some companies would think that forces customers to buy larger quantities if they want a tea badly enough, but in actuality, I’m sure they’d be making more money if they decreased the minimum quantity.

Anna

Often I manage to whine and nag and complain my way to buying only 50 g each when I buy several teas, but NEVER at A.C. Perch’s. They are seriously very evil when it comes to that particular thing. (Also shipping. Ugh.) I read about a really good marzipan tea on my dash, but I can’t remember which one it was now. Also, I forget if you’ve tried Pleine Lune by Mariage Frères (and I’m too lazy right now to check), but I think that’s a good, elegant take on bitter almond, if you don’t want to go full-on marzipan dessert, and still want to avoid the bark-like flavour of certain almond teas.

Ysaurella

Pleine Lune is the most perfect tea on Earth :) to be more impartial, this is my perfect tea.
100g is the minimum here in Paris except on small shops…it’s too much just for taste and they do no sale samples as well

Anna

(Ysaurella: I know… and I just got a Pleine Lune delivery!)

cteresa

50 grams is not a real sample, 50 grams is plenty, americans sell things by the ounce with full seriousness and that is only about 30 grams.

I feel the pain of the 100 grams as well. I sort of understand their dilemma, a proper bag for tea, even if only a paper bag, nevermind lined paper or my favorite those opaque foil lined plastic with ziplocs is sort of expensive. If they worked their price per 100 grams taking that into account then their price for 50 grams can not be half of 100 grams maybe that is why they do not want to do it. But I really wish they would do it, even if pricier by the gram.

regarding almond teas, I got a crazy infatuation right now by Tribute, all thanks to Ysaurella!

Ysaurella

Teresa I am happy you redrink some tea and I was sure you would love Tribute, this is a great great tea, I love it almost as I love pleine lune even if so dramatically different.

Anna

Oh, is that Tribute by Theodor? Well, I HAVE to try that, if Ysaurella deems it almost as lovely as Pleine Lune…

cteresa

I started to redrink some tea yesterday – though admittedly only one hot one, the other were cold brewed. There is a smell of end of summer in the end, it´s lovely!

Anna, Tribute is indeed lovely IMO, funny how with the same flavourings, good blenders can make so very diverse delicious things!

Ysaurella

I’m looking forward to read a review from you about Tribute Teresa :)

cteresa

I already had, i think! A new one, you mean? Hmm, maybe, you sent me such a large sample, I have enough for several taste notes indeed.

Ysaurella

yes because you gave a 85 rating which is not really a crazy infatuation ;)

Anna

But there are no tasting notes for Tribute! Write one pleeease.

Ysaurella

we did it’s at THE O DOR tea name Tribute and not theodor (complicated Steepster sometimes)

Anna

Wow, that sounds so good. I need that.

cteresa

85 is pretty high for my ratings! It´s rebuy stuff :) Now I feel cruel.

But it is all pretty subjective and some teas do grow on you (aida for example, this one) everytime one has it. I will do another taste note one of these days.

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75
drank Almond Tea by A C Perch's
1257 tasting notes

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85
drank White Temple tea by A C Perch's
300 tasting notes

When I bought this, I got the tea in a paper bag, as per A.C. Perch’s usual routine. At Kastrup airport, my whole carry-on smelled like a ‘Caribbean whorehouse’, according to the security guy, who looked like he knew what he was talking about. The tea proceeded to invade my kitchen cabinet for more than a week, even after I put it in a tightly sealed plastic bag (I was out of canisters! Stop looking at me like that!). I do love a richly scented tea, but this over-the-top fruit explosion just seemed too artificial. It reminded me of those crazy technicolour infusions you get at Apostrophe (UK) or Argo (US).

Since those initial doubts, I have proceeded to treat this tea very badly, by continuously ignoring the ‘steep for 8-10 minutes’ directions. Let’s just say shorter steeping times suit my current schedule better. Today, however, I tried the 8 minutes. The difference isn’t huge, to be honest. It gets significantly darker and exhibits a slightly bitter aftertaste I’m not used to. The general body of the taste, however, doesn’t really change. This is a fairly simple tea, both scent wise, in the bag, and taste wise, in the cup – to me, both amount to a nicely balanced tropical fruitness, but picking out individual notes is a challenge. It’s tropical. It’s fruity. And that’s it.

Still, I’m very pleased with it. It’s easy to drink, works well to re-steep (at least if the initial steeping time isn’t so long, otherwise it tends to lose too much flavour) and I enjoy it very much cold – I’ve kept a big pitcher in the fridge for the past week. Drinking it cold (and steeped for a shorter period of time) brings out more character and complexity. A definite summer staple for me.

[Purchased at A.C. Perch’s in Copenhagen, June 2013.]

Preparation
165 °F / 73 °C 8 min or more

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95
drank Late Summer Blend by A C Perch's
1257 tasting notes

SQUEEEEEEEEEEEEEEE!!!

This morning on my way to work I passed by a building where I saw this in the window

https://picasaweb.google.com/lh/photo/i6Y6UlZTujhSL0URL1xy-Tt0rtk7VScRcTAqR2hWR8Q?feat=directlink

The sign says that they are opening both a shop and a tea room there in August this year.

YOU GUYS, IT MADE MY DAY!

They’ve had the shop in Copenhagen for over 175 years, of course, and they’ve also managed to get a foot in on the Japanese market as a luxury item so they’ve got a couple of shops there, but this is the first new shop in Denmark, and it’s right near where I live! I’ll be walking right past it every (work) day.

This, ladies and gentlemen, has the potential of becoming very very expensive. (While actually saving money, because I’ll no longer be bound to amounts dividable by 100g and I’ll no longer have to pay the (modest for within Denmark) shipping fee.

I am celebrating this with a cup of the Late Summer blend which contains cranberry and vanilla on a black Chinese base, and which is one of my absolute favourites from ACP.

Can it be August yet? Can it? Can it?

Roughage

Looks like I shall have to get back to Aarhus in August! :)

Fjellrev

Nice! It’s funny because I was considering Aarhus (and Copenhagen too of course) for grad school. Never made it out to Aarhus but that’s AWESOME that they’re expanding like that.

Angrboda

Roughage, I told Husband earlier today, ‘FYI, we are GOING THERE!’ but he had already figured that out. I’ll have to drag my boss in there as well for one of our ‘afternoon meetings’ too, and I suspect she’ll be really easy to drag. :D We’ve been drinking ACP at work for a good while after all.

Incendiare, I know! :D I’ve always thought it was funny how they were establishing themselves so well in Japan and apparently never thought to try it outside of the capital in their own country.

Fjellrev

Yeah, you would think that they would have done it sooner? Interesting how they sooner chose Japan. Reminds me of Andersen bakery.

Angrboda

Incendiare, as I understand it, it was some Japanese celebrity who had been in Copenhagen and had liked the tea and then asked them about establishing there or whether they would allow her to open a franchise or something. Something of that sort. I can’t really remember the full story. They had help anyway. :)

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80
drank Late Summer Blend by A C Perch's
4710 tasting notes

nomnomnomnomnom thank you angrboda! sipdown on this one. i figured since i had summer blend, i should finish off late summer blend! hahaha

I really like the flavours in this one and the blending with the black base! thanks again for sharing this one!

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80
drank Late Summer Blend by A C Perch's
4710 tasting notes

thank you angrboda for a sample of this one! Tonight, i am really digging this brew. something about this reminds me of cherry more than cranberry but tonight…that’s good enough for me. Will try for a better tasting note the next time i drink this… super exausted.

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82
drank Raspberry Oolong by A C Perch's
1914 tasting notes

One more sipdown today, 184. :)

I’ve had this one for a while and its gone from unimpressive in my mind to quite tasty. Sometimes is fun to see how tastebuds change! Some teas get better, others get worse, and then there are those that don’t change. Now I appreciate a nice formosa oolong so much more than I used to, and also I appreciate slightly more subtle flavoring. Not that this one is super subtle, but it was subtle in comparsion to what I was drinking exclusively a year ago. It’s funny because I read my first tasting note of this and say (now), well that sounds delicious to me! But at the time it was not the flavor profile I was after. Glad I got to try this one and glad I had enough that I came around to it eventually.

Preparation
195 °F / 90 °C 3 min, 0 sec
Sil

haha my order arrived…i’m at 277 now lol

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82
drank Raspberry Oolong by A C Perch's
1914 tasting notes

Today I am drinking a number of teas that are penultimate sipdowns, meaning I have one more cup left. That way when I get back home in two weeks after my trip, I can sip down a bunch of things in quick succession. This is one such tea!

This is a really nice raspberry tea. As I have noted before, the raspberry is juicy and authentic tasting. It’s also a bit lighter than some highly flavored teas, and it’s one I wasn’t able to appreciate until much later in my tea tasting career. The oolong is a fairly generic formosa oolong, so it is neither green nor roasty, but it does contribute a few subtle plummy notes I think. A pleasant afternoon tea.

Preparation
195 °F / 90 °C 3 min, 0 sec

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94
drank Lapsang Souchong by A C Perch's
1257 tasting notes

Lapsang souchong in the house!

Oh yes! I don’t even know the last time we had an LS in the house, but it has definitely been quite a while. A looooong time. So when I was buying tea for the boss and me at work anyway, I decided to stock up since it was from the same shop. Husband agreed with my assessment that this was a necessity and therefore not a frivolous purchase. So 200g of LS and 200g of two other favourite fruity teas. That should last us a while, and I’m sure you will all agree with me that this was hardly excessive. Nothing new, only old favourites. Unfortunately we are still living in the Age of Frugality. (Although there are good omens regarding the Age of Frivolity at the moment. Well. Better omens than before, anyway. We’re keeping everything crossed here.)

So I’m having the first cup of my Perfect LS in a longer time than I can remember. It’s like an old friend come home and it beats the Lapsang Bohea Husband and I drank at the meeting with Roughage yesterday by several horse lengths. Not that there was anything wrong with that one. It just wasn’t this one.

Actually, while we were there, Husband asked me what the difference was between a lapsang souchong and a lapsang bohea. My initial reply was something along the lines of, “uuuuuhh…”

Eventually I came up with an educated guess that it probably had something to do with the leaf grade as I know souchong refers to the rougher older leaves on the bush. I figured it was possible that the bohea would have been made using younger leaves.

Turns out I was completely wrong in my guess, but the basis for it wasn’t far off.

Regular old LS does use the older leaves (unless otherwise stated, of course), but bohea refers to the Wuyi mountains where the type originates. For this reason lapsang bohea is often more expensive because the growing area is so small and the demand is growing.

So while many do consider bohea superior to any old lapsang (and it probably is too), it’s not really anything to do with leaf grade as such.

So there you see, Steepsterites! The sort of trouble you can get yourself into when you think you’re smart.

Vortegne

Oh, I love Lapsang!

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4

I find this tea way too fruity, and I get the feeling of it leaving a plastic like film in my mouth after drinking it. I’m aware it’s a very popular tea, but it’s not for me I think.

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97
drank Pearl Jasmine by A C Perch's
2 tasting notes

This is one of my very favorite teas, if not the favorite! It’s a little sweet, without being overpowerering, and mild with no bitterness if brewered properly.

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71
drank Tanzania GFOP by A C Perch's
327 tasting notes

This is from a very generous sample sent by Angrboda, thank you so much! I had sent her some tea from Mozambique, and was interested to compare with other different African teas. Kenya tea I have had before, Tanzania never.

Not sure why it took me so long to try this. Breakfast teas are usually the ugly ducklings of my tea cupboard – I only dare have them in the morning, but I never have tea at breakfast, so mid morning at most, and to brew loose leaf, I got to have my things. Loose leaf breakfast teas have a very narrow niche of opportunity with me. Here goes this one though.

First thing, I think I brewed it wrong. About 5 minutes with boiling water brought just below boiling point. It was too long or too hot, this brewed up a bit too tanninic, too astringent for my taste. Got to experiment with it, definetely a bit colder brew.

Other than that, oh this is tea indeed. A nice cuppa, so to speak. A lot of body, a lot of taste (though like Angrboda points, a sort of generic tea taste, no real individual notes), and I think a lot of caffeine (will be surer of this in a couple hours). It reminds of Ceylon teas mostly, and it´s a pretty different thing than the Mozambique tea I know – which is more like an afternoon tea almost. I think this would make an awesome base for flavors. And I really got to tweak those brewing parameters, this is worth getting right.

Preparation
205 °F / 96 °C 5 min, 0 sec

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82
drank Raspberry Oolong by A C Perch's
1914 tasting notes

Sorry I haven’t been posting lately; I have finally reached that stage in my tea life where I am drinking tea but don’t have much of a desire to write about it. Mostly it’s not new tea, for one. Actually I have been missing my usual “tea times” for no good reason except that I am preoccupied and stressed. Tea would make it better, of course!

The first time I had this tea, I was underwhelmed. The second time, I was pleasantly suprised. This time I am not surprised, but it is pleasant. The raspberry is so juicy and natural tasting, and the oolong is a nice background. It’s not really easy to pinpoint as a green oolong or dark oolong, but rather has subtle characters of each. A slight touch of roastiness here, the hint of a floral background there. It’s really quite a nice blend.

Preparation
195 °F / 90 °C 3 min, 0 sec
Bonnie

Well don’t write much if you don’t care to, but for the companionship and friendship…this is a great destress point. We do care! No soap opera’s but good people. Glad to OO see you!

Azzrian

Glad to see you Dinosara! Sorry life has been stressful as of late. :( I sometimes feel like just lurking in the background – the last week has been a week full of get other things done so I find I have to keep myself away from here in order to do that. Its understood and you should do what feels right to you!

Dinosara

Thanks guys. I of course have been checking Steepster nonstop and reading everyone else’s notes and the discussions… not even that can keep me away! :)

Ysaurella

Raspberry is my darling fruit …and a reason why I am always reticent to have a tea with this flavor fearing some disappointment. Welcome back on the writing side of steepster :)

cteresa

Hope you feel less stressed soon. Tea does help somehow, it is really quite magic.

And funny, I also had this one yesterday! No tasting note, because i really had nothing new to add. The last little tiny bits of the sample Angrboda so kindly sent me. Raspberry is indeed a special fruit.

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69

Still trying to get through this at work. Our work-selection are still “stuff we would never get around to drinking otherwise.” When first I had this one I thought it was quite pleasant. Now, each time I have it, I like it a little less, and have as a consequence adjusted the points heavily downwards. I’m not sure what is causing this phenomenon, but I know that not all of it is due to the fact that it’s just not a very work-friendly tea, because I had the same experience when we had some of it at home still. But it definitely isn’t work-friendly. We have found that anything that is not black and flavoured doesn’t seem to be going well at work. I believe it has to do with the way we drink it there and the way circumstances dictate that we brew. In a 1 liter thermos, using a paper bag, unable to control water temperature and frequently oversteeping as we just don’t always have time to do something about it when it’s finished. Only flavoured black really seems to be showing up right in those circumstances, borderline abusive as they are. I think it’s because the flavouring of the tea hides the taste of the paper, and non-flavoured leaf is just wasted there. We have found few that didn’t just turn boring this way.

Anyway, what I was saying was that we are still trying to get rid of this one among others. Today I learned that it does not take kindly to being steeped for two hours and ten minutes. It was fine in the beginning. A bit strong, yes, but still okay. Once it started cooling down however… WHEW! Hello, Mr Astringency!

On the upside, though, but the time I got around to remembering to remove the bag of leaves from the thermos, it had turned a most lovely bright orange, which would have amused me greatly in most other sorts of tea. In this one it was merely slightly disturbing if I am to be completely honest. So two hours plus worth of steeping? Don’t do it again, self. Ever.

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