Aap Ki Pasand

Recent Tasting Notes

84

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Preparation
Boiling 4 min, 30 sec 1 tsp 8 OZ / 236 ML

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Yeah, crazy, making a pot of black tea this late at night…

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Mixing in some Secret Garden Citrus Ginger.

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The morning tea in the office!

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Making a bit pot of this for the office.

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First pot of tea, this morning.

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Trying this with a coworker. The smell makes it seem much stronger than it is. That said, it is not as smooth, as I would have expected.

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81

A friend of mine bought this tea for me from India. It came in a cute little navy sachet in a gift set that also included Darjeeling and Assam. Slightly floral and smells pretty nice, and it tastes really clean. I like this tea a lot, and I can imagine it becoming a morning go-to. Takes milk very well.

Preparation
205 °F / 96 °C 4 min, 30 sec

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80

Left Shanghai for a while (and also left all the tea in my cupboard!) to visit my family back home. I’m the only one who has a tea habit, so I’ve been lacking good quality loose leaf tea here to say the least. Imagine my surprise when I find that my family never even opened this Darjeeling Oolong tea that I got them as a gift from India! Slightly annoying to me, but also fortuitous! At least now I have some wonderfully fragrant tea to help me chill in the evenings :)

The most striking thing about this Darjeeling Oolong is the fragrance. There’s a wonderful herbal/floral aroma that you get a good solid whiff of right after brewing. The spice/herb scent seemed to dissipate as the tea cooled.

In terms of taste, I’m honestly not too sure how this Darjeeling Oolong is different from a standard black Darjeeling. It still has that familiar fruity flavor that a lot of darjeelings have, albeit milder and more subtle.

I’m not sure if I’m imagining it, but the tea also seems to be a bit less brisk and astringent than black Darjeelings. Not too sure though so I’ll probably have to drink some black Darjeeling when I get back to Shanghai to compare…

Overall, the flavor and aroma of this oolong is very different from Chinese or Taiwanese oolongs. A good reliable oolong, that I would recommend to anyone who wants to try something new :)

Preparation
200 °F / 93 °C 3 min, 0 sec

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81

I think I might have been going about this tea all wrong. Having it with milk improves it significantly! It’s quite a revelation for me since I tend to favor not adding anything to tea that I prepare myself. Adding about 1 part milk to 4-5 parts tea to this Assam has totally changed the way I see it. (hence the increase in the score)

Before and after adding the milk I tried “pulling” the tea like they do in HK and Singapore Unfortunately since I’m nowhere near as good at “pulling tea” as the pros are, I spilled quite a bit on the table top. Oops. But in any case it was worth the effort since the tea came out smooth, creamy, and tasting like malted milk :)

I liked this so much that I’m actually now running out of Assam! I have about 1 or 2 servings left…. So for my next project, I’m going to try using condensed milk instead of fresh milk! Let’s see how that goes….

Preparation
Boiling 3 min, 30 sec

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81

While I’ve certainly had Assam teas before as part of blends (breakfast blend bags, etc.) I’ve never had it as a “single origin” type, so I was looking forward to trying it.

My first experience with the tea wasn’t entirely pleasant, I steeped it for 5 minutes as per the instructions on the package, and the tea came out looking really dark, and had a very heavy feel and a strong, slightly bitter taste to start, becoming even more bitter as I finished the cup. The tea also had a pretty strong kick of caffeine and kept me up pretty late that night too. I clearly over-steeped. Woops.

My next attempt went a lot better. I cut the steep time to just over 3 minutes and the tea came out much better with a clear reddish brown look. It had a malty aroma and taste, even seemed to have a sweet hint of caramel. There was still a little bitter after taste towards the end of the cup, but nothing unpleasant.

I imagine this would go really well with milk so that’s up next on my tea to-do. _

P.S. – Ironically I had this tea in the evening. Will try it with a good hearty breakfast next time.

Preparation
Boiling 3 min, 30 sec

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95

I bought this tea on a recent trip to India. They claim that this tea is used by the Indian government as a state gift, and has been given to Bill Clinton and Junichiro Koizumi, hence the name “President’s Tea”. The company also claims to have been featured in TIME magazine, but I can’t find any mention of this at all on the web.

In any case, onto the tea itself: it had me at the first whiff of its fragrance. The tea is very fragrant when brewed, floral but not overwhelmingly so; and for some reason it makes me a feel a little tingle at the back of my head when I get a whiff. The liquid is clear with a bright golden color. The tea is mildly astringent, and has a light feel on the mouth with a subtle grape flavor and scent.

I’m already kicking myself in the butt for not buying more of this tea while I was in India, but oh well, that just means I have to save this for special occasions. I would experiment by adding milk or lemon, but given how little of the tea I have I think I’ll just have it straight ;)

In sum, the best Indian tea I have had so far, and something I would recommend to anyone.

P.S. – I have the autumn harvest of this tea so I don’t know what the spring one is like.

Preparation
205 °F / 96 °C 4 min, 30 sec

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62

This is a BOP Nilgiri a co-worker brought back for me from India. Reminiscent of a Ceylon, with subtle lemon-like astringency. Brisk, but not overwhelmingly so. I made it in my IngenuiTEA, and used 1 tbsp of leaf. (~ 1tsp per teacup) Added sugar. It would probably tolerate milk well, but I didn’t try it.

I suspect this would also make excellent iced tea.

Preparation
Boiling 5 min, 0 sec

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