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Custom - Harney and Sons

Recent Tasting Notes

I am trying this one out today from our discussions about Harney needing an Earl Grey Cream or an Earl Grey Vanilla.

Today I tried 2 parts Earl Grey Supreme to 1 part Vanilla Black. It is pretty good, but it seems light on the bergamot. It is still pleasant, but I am thinking I could handle the flavors being just a little more intense. I would try a different ratio, but right now the vanilla is about right. Has anyone tried Harney’s regular Earl Grey? Is the bergamot more intense in it?

It does seem like a sophisticated version of my Metro Earl Grey Creme, and certainly much more grown up tasting than Upton’s Earl Grey Creme Vanilla (which reminds me of creamsicles). I woud likely drink this again, which is a good sign…..

Preparation
Boiling 4 min, 0 sec
JacquelineM

Hmmm, you’re making me wonder what cutting a vanilla bean into some earl grey would taste like! Not EGS – I think it’s too pith-y and elegant (plus my husband is now addicted to it iced!). Maybe my little bit of Andrews and Dunham EG I have left…hmmm!

ashmanra

Glad to see you tried this! I was thinking about it today. I have EGS but I think I may try it tomorrow with the sample of plain Earl Grey they sent.

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I used to dislike hazelnut. I gave away any and all Ferrero Rocher chocolates given to me. Then I had Florence. At first I liked it a little, then a lot, then I started craving it. I thought it would be a great tea for the Rose Scented addition experiments. I think I like this! I used three teaspoons of Florence and one teaspoon of Rose Scented. You might think those proportions wouldn’t have much impact, but it really does change the flavor. Florence has deep, dark flavors to me, and the addition of that small amount of rose really brightens it. I drank it both with and without milk and sugar, and it was equally good both ways.

Preparation
Boiling
Serendipitea

Oh that sounds yum! I’ve not tried H&S’s Rose – is it a strong rose scent/flavour?

But you gave away Ferrero Rocher’s arrrgh!! lol no I just say that as both my ex hubby and my teenage daughter gave/give them to me every birthday and Christmas (and I gobble them up one after the other because I just can’t resist) :P

ashmanra

It is a strong rose in my opinion, but very good. I do like it by itself very much, but I really love it as an addition to other tea. The only other rose tea I have had is Rose Congou from Upton. It is also good, with a very different base that is a bit more assertive than this one, I think.

Serendipitea

Definitely sounds like something I’d enjoy then .. The only Rose I’ve had so far is China Rose from a NZ shop tleafT, and it’s a real delicate one, but I very much enjoy it!

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This is absolutely delicious! There was a bit leftover in the pot from yesterday, so when youngest said she needed a pot so she can brew some Vanilla Comoro I volunteered to drink it up. I wasn’t even planning to reorder Palm Court, but this is making me rethink that decision. She mixed one and a half teaspoons Palm Court with one and a half of Rose Scented. Up to one teaspoon of Boston accidentally was dropped in, and mostly fished back out, but I am sure it contributed something. This is a very satisfying midday cup, sans additions.

Preparation
Boiling

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We only had one and a half teaspoons of Palm Court left today, so I suggested combining it with Rose Scented to amke a whole pot of tea. We have loved experimenting with Rose Scented and other teas!

In an effort to be helpful, I prepared the dry leaves in the basket, and youngest misunderstood which pot had the leaves already in, and she added a teaspoon of Boston before noticing that there were already leaves in the pot!

The final verdict? This was very good! Palm Court made a great base, Rose Scented added its expected charms, and there was just a hint of Boston’s flavor. I don’t know if we could recreate the pot we had today, but we certainly enjoyed it!

Preparation
205 °F / 96 °C

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I tried ashmanra’s blend to kind of replicate Rosey Earl Grey. The only thing I added were a few pearls of Jasmine Pearl tea. It is good, but I think the Rosy is slightly sweeter somehow. If I try this again, I will up the jasmine a little.

Preparation
Boiling 4 min, 0 sec
ashmanra

Is your jasmine pearl tea a black tea or green?

SimplyJenW

I got it at the Asian market. I am thinking it is green. Jasmine Dragon Pearl is what it was called.

ashmanra

I think that would be green. That sounds like a nice mix! I may have to try Harney’s jasmine tea now. Oh rats. More tea to order….

SimplyJenW

The Rosy Earl Grey does have jasmine in it…..What I made (1 tsp Rose Scented, 3 tsp Earl Grey Supreme, plus a little jasmine tea) was very close. Rosy Earl Grey dos have a ton of rose petals in it, so it does end up looking different. There is less black tea in the REG, too, as a result.

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Since JacquelineM and a couple of other folks have mentioned Rosy Earl Grey recently, I got a hankering to do a wee experiment. I used three tsps. Earl Grey Supreme and one tsp. Rose Scented to 22 ounces of water in my Beehouse teapot. It was delicious! I tried it hot and sans additions first, then added sugar to some of the still hot tea and poured it over ice to try it as an iced tea. That would also very good! Now I am wondering what would happen if Florence and the rose got together, and I am thinking it might be a very good thing…

SimplyJenW

Oh, I definitely have to try this! And some of the other mixes with Rose Scented.

teatime traveler

This sounds gorgeous. Am interested in people’s favorite Rosy Earl Grey brands but this recipe sounds wonderful, too. I’m always into iced tea in the summer, wake up with it and it starts a humid day off right. Thanks!

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For tea party today I had my daughter mix these two teas. She used two teaspoons of Queen Catherine and one of Rose Scented, both by Harney and Sons, in a 22oz. Beehouse teapot. I think the proportions worked very well. Queen Catherine is always good, and so smooth, and the rose aroma in this is really peppery spicy rose aroma. I am glad JacquelineM suggested mixing these this way. It is delicious! I should try it mixed with even more black teas. My tea guest was having this for the first time, and she really liked it.

Preparation
Boiling

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Just for JacquelineM, I put this together before leaving for a wedding in Charleston, SC. She suggested the pairing, so I used one tsp. of each, thinking that my mug was 12 ounces. I found out later that it only holds ten with the infuser in it, but it didn’t do any harm. The extra leaf didn’t make this bitter or too strong.

The first thing I noticed was how peppery the rose smelled, just like what I get from some Yunnan teas. I didn’t notice this when I made Rose Scented plain, but picked it up when I mixed it with Mao Feng yesterday and today with Queen Catherine. Perhaps it was there and I just didn’t notice the first time I made it.

The tea itself is very, very smooth. I added no sugar or milk but it is sweet and good. The rose has taken a back seat, almost too much so. I picked it up more in the aftertaste, but as I continued drinking I tasted it a little more. Perhaps a better ratio for blending this for me is 2/3 rose with 1/3 other black tea.

For the last half of this mug, I added sugar to see what effect it would have. I actually DISLIKE it with sugar! The light rose was all the sweetness this needed.

For my morning cup, I think I still prefer to make Queen Catherine or English Breakfast (100% Keemun) and add milk and sugar. For an after breakfast cup, this is VERY nice. I don’t think that I prefer it over the Rose Scented by itself, but changing things up is good!

So Jacqueline, the final verdict is…..Rose Scented tastes great mixed with Queen Catherine, and no additions needed!

Preparation
205 °F / 96 °C 4 min, 15 sec
ashmanra

Just checked the dry leaf of Rose Scented by itself and that peppery-spicy rose aroma IS there. I mostly noticed the sweetness the first time I had a cup. It doesn’t taste spicy, however. It is very sweet!

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I was inspired to finally try mixing these in hopes of finding the perfect ratio. The Chocolate Mint tea was almost all mint, so I hoped that mixing with Chocolate would bring a bit of balance. I used 2 teaspoons of each in a 22 oz. Beehouse teapot. I thought I should add a bit extra of the Chocolate Mint since there is an abundance of mint leaves in there and I wanted to be sure to get a full measure of tea leaves as well as the mint leaves. I liked it well enough plain, and a friend who had a couple of cups with me (a coffee drinker absolutely new to tea) really liked it, only adding milk.

After it cooled a bit, I tried another cup with just milk, then tried it again with milk and sugar. With no additions, I don’t taste much chocolate, even though I have added Chocolate Tea. I guess the mint is overpowering it, though in the mixture the mint was cool and refreshing but not quite so strong as before. With milk, it mellowed a little, and with sugar, I think I began to taste a little more chocolate, but still not as much as in Florence. I may try again using 3 tsps. Chocolate/1 tsp. Chocolate Mint. Or I may even let jacquelineM inspire me and I will add chocolate syrup!

Preparation
205 °F / 96 °C

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