Andrews & Dunham Damn Fine TeaEdit Company
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Recent Tasting Notes
We’re having a staff meeting at DAVIDsTEA tomorrow and like last time everyone is supposed to bring a food of some kind to the meeting to share. However, unlike last time I actually work during the day prior to the meeting and I only have an hour long gap in between my shift and the meeting, so I had to make my food today and it had to be something I could take to work with me that wouldn’t require a fridge or freezer.
Tea infused bread it is!
This time around, I decided on a (gluten free, because one of our guides is celiac) Zucchini bread but I couldn’t just leave it there so I made an Earl Grey infused zucchini bread with pecans. I incorporated the EG in two different ways as well for added EG flavour! The first was with this EG which I infused into the oil used in the recipe.
Yes, this is a variation on a box mix recipe because I’m not that fancy, and I don’t own a breadmaker. The second way was with the contents of two Duchess Grey teabags from Williamson Tea cut up and stirred into the batter. The fannings in the teabags are so fine that they don’t throw off the texture of the bread itself.
I really had planned to leave the loaf intact for the meeting tomorrow, but the smell of the bread baking and then how visually stunning it looked after I’d pulled it from the oven made me cave, and I cut a small “test slice” out of it just to make sure it tasted good. You know, quality control. I couldn’t be serving my coworkers shoddy bread, could I? And man is it good! I had to hardcore saran wrap the loaf/pan after my slice so I would completely eliminate any and all temptation to eat more of it prior to the meeting.
It’s just so rich though, with a nice flavour from the EG and really nice nuttyness from the pecans. I like the “crunch” of the pecan crust/coating I added to the top of the loaf, and the ones that baked within the batter are soft, sweet and delectable. Plus, the zucchini keeps everything perfectly moist which, although it may be a shit word, is exactly what you want in a slice of bread. No one likes dry bread.
Some pictures of the endeavor:
First tea of the day!
I had this one in a teacup with some added eggnog. Not only that, but for extreme decadence I used to last of my pumpkin spice oreos from my Halloween/break-up junk food binge to dip into the tea. It was so truly divine. The spice in the cookies matched the nutmeg in the ’nog and the citrus notes of the Earl Grey still came through and provided a sweetness of the same level as the pumpkin but of a different, contrasting flavour type.
Not the world’s most healthy breakfast but definitely a hella tasty one.
Finally followed through with what I’ve been telling myself to do for months now…
I drank this as a hot cup of tea! From a teacup, and first thing in the morning because that seemed like the perfect way to do so. Earl Grey in the morning is one of those things that you really can’t beat because it just feels so right. Like starting the morning off with English or Irish Breakfast: you know it’s gonna be a good day.
The tea was so much better hot than it is cold: the bergamot seemed less dull/flat and had a more enticing and enchanting citrus quality that kind of just wrapped itself around you and dragged you in very close. It built up slowly as a mild flavour note until it was all you could think about in the sip: good, fresh bergamot! Mmm! The tea also had creamy qualities to it, more so when it was very hot as opposed to when it had cooled down. The finish was just a little floral; a bit of a mix between jasmine and lavender like notes.
And all the while as I enjoyed this cup, I was working on a very special project that has to do with VariaTea that will most definitely require your address (because I’m not totally sure if the one I have currently is accurate anymore; it’s been such a long time). It may or may not have something to do with a comment you made in the last few days. Can’t send it off until I get paid because I’m a broke, broke person; but I’m excited!
Actually only found this cover a few days ago; but I already ADORE it. It’s just as enchanting and captivating as the tea was. There’s something ethereal about both.
Strong. Strong. Strong.
Very, very bold notes of bergamot that were impactful and rich. At the same time, there was a vibrantly strong floral note that made me think of really intense lavender. I’ve had EG with lavender before and wasn’t the biggest fan – and there actually isn’t lavender in this which makes me wonder what about it is making me think of that flavour.
Also; just skimming through my tasting notes for this I realized that I’ve actually never had it hot – only cold brewed. What’s up with that? Earl Grey is actually best hot…
So, future Roswell Strange: BREW UP A HOT CUP OF THIS.
Today’s cold brew!
I’m feeling really drawn in by the deep, intense bergamot notes of this brew. I don’t know what it is about my mood today or the emotional place I’m currently in, but in conjunction with the tea I feel very grounded at the current moment. Hmmm, it’s almost like this brew has a bit of a citrusy/bergamot laden “musk” or “dankness” to it. But in a very pleasant way…
Don’t know if I can phrase that any better at the time being…
This was the first tea I drank (other than that premixed Vanilla Chai Latte thing) after getting my wisdom teeth out. I was super pumped about it ‘cause I’ve heard good things and I’ve liked the A&D teas I’ve tried. Enough to buy a tin of this one blindly ‘cause I’m almost out of the EG that I DO have on hand and I need to replace it with another solid EG blend…
First off; the tin is SO COOL! But getting it open was a bitch. Not entirely sure if I like the design of the tin – I need a butter knife to wedge into the top to pop it off (kind of like how you’re pop the top off a paint can) and that’s just sort of inconvenient if I’m being honest. Plus I worry that over time it’ll misshape the lid badly.
Long story short, I didn’t wait long enough to drink this one though because all I really tasted was my own blood from the gaping holes where my wisdom teeth were and a very metallic type of note. Again, probably from my own blood…
Will revisit this once completely healed up. No rating for now.
I got this with Cavocorax probably around 2 years ago and am only trying it now. What a shame because even aged, it is really quite nice. It would have been interesting to compare it to the brew when the leaf was fresher but c’est la vie. Nonetheless, this is still been a lovely accompaniment to my avocado toast “breakfast” (at 1pm), with its bready notes and touches of stone fruit and caramels. It’s a solid cuppa that is flavorful enough to not get boring while being simple enough to not tire of quickly (as many tend to do with over-the-top flavors).
Thank you Christina for the sample!
I made a large mug of this one last night, with a little splash of milk. My little sister and I are binging on movies she hasn’t seen but are “classics” of a sort. We started with 13 Going on 30 and then ended the night with The Truman Show. Today, I’m hoping to get in a combination of 50 First Dates, 10 Things I Hate About You, and Yes Man. All of those are movies you just have to see at least once.
The was a really good tea; I can see it making a lovely everyday drinker. Dominant notes of baked bread, malt, and raisins/muscat (perhaps from the Darjeeling in the blend) with softer notes of honey and plums. It reminds me loosely of Fruit Cake which definitely seems appropriate for a holiday blend. Good Fruit Cake though; with real fruit and not just candied globs of red and green “mystery fruit”.
Very solid tea, with nice layers of flavour! I really enjoyed it.
Okay. Revisiting this one. Still not exactly my thing. However, trying the Assam trick of letting it cool a bit before drinking makes it a cup more to my liking. The smoke is still there but blending nicely instead of shouting down everything else like the woodiness. Still not getting a lot of bread from this blend but it will be sufficient to ward off the Elder Gods this weekend.
Many thanks to Lala for sending me a sample of this!
I can see why others like this, but this was far too malty and brisk a black for my taste. I used 1.5 tsp for 12 oz, and steeped in just-boiled water for 3 minutes, and it was surprisingly strong.
I’m sending the rest of this sample on to Roswell Strange since she expressed interest in trying it.
Operation start drinking lots of tea commences, and I’m starting with this tea because Lala just sent it to me in a swap and it’s a small sample. (She sent me a whole lot of A&D stuff, which is awesome.)
I used 2 tsp of dry leaf with just-boiled water in a 2-cup mug. This is slightly smoky, but very earthy – so earthy, in fact, that I double-checked the Steepster listing to see if this had any pu’erh in it. Nope. I really does remind me of some shu, though.
This is comforting. I’m glad I’ve gotten a chance to try this.
1000th tasting note! It only took me six years to get here. :-)
I wanted to steep something really special for this occasion. I thought about one of the various wonderful French teas in my cupboard, but decided I had had enough flavored black for one day. I’ve been on a Yunnan kick for a few days now, so I thought I’d look for a highly rated Yunnan I have but hadn’t yet tried.
I have tin no. 23 of this limited edition of 150. Inside the tin, long forest green leaves predominate with some lighter blonde colored tips adding visual interest. The dry leaves smell a bit chocolate-y, a deep, dark, rich fragrance.
I decided to steep at the average preparation parameters rather than the five minutes at boiling recommended on the tin.
I got a clear, dark maple colored liquor with a warm sweet aroma — a bit less sweet than the other yunnans I’ve tried recently but still reminiscent of molasses with some chocolate notes around the edges.
The flavor is quite smooth. No back of the throat grab with this one. Medium bodied, and a bit lighter than I’d expected (might try boiling and longer steep next time). The flavor isn’t overly sweet or sugary in the sip, but has some sweetness in the finish and aftertaste. The funny thing is, I can’t really identify a flavor note in this. I can mostly define what I don’t taste. Unlike some yunnans, I’m not getting a peppery flavor, nor am I getting something I’d call malty. There is something bready about it, maybe a rye note, and while the cocoa note in the aroma gets stronger as the tea cools I only taste it a tiny bit. I’m not getting tobacco or cannabis or any of the other things folks have mentioned.
Some of the other yunnans I’ve tasted recently have had more depth and complexity, but part of that could be preparation, and a lot of it could also be that my expectations of this one were exceptionally high. I’m going to withhold final judgment until I’ve played with it more, but right now, I’m thinking this is quite good but not as spectacular as I was hoping. Ah, well.
Flavors: Baked Bread, Chocolate, Cocoa, Molasses, Rye
I steeped this with a little extra leaf in a travel mug, and it’s definitely more of a morning tea right now. I also didn’t add anything to it, because I had no milk. (~adds milk to list~) It’s a little honey/sweet potato. A little astringent in a good way. Maybe a tiny bit smoky? IDK. That might be my travel mug or my imagination.