Great Wall Tea CompanyEdit Company
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Recent Tasting Notes
Sorry for disappearing. I moved to accommodate a job, but I have no internet access (or options to get it, for that matter); I have access at work, but Steepster and other websites are blocked.
I’m finally attempting the public library, which has a very slow connection, but it’s better than nothing.
Anyways—the water here is quite hard, so it’s been making it slightly difficult for me to enjoy my tea, especially lighter oolongs and whites. I’ve had to stick with dark oolongs and blacks—no complaints. Dorian Grey seems to thrive in hard water, though, because it takes away the bitter background taste I had, and makes it bright and fruity. I’m regretting not bringing more of it.
I only had room in my bags for so much tea, so I packed my travel tins full, and then grabbed the large tins of a few of my staples. There’s not a single tea shop up here, and I’m hours away from any medium-sized city that might have some. I’m surviving, though. I’m sure I’ve got enough to last me another two months. My contract ends then, and I’ll be on my way home.
I think I should start signing everything “The Tea-Drinking Geologist”. I’m very boring; my colleagues keep inviting me out for beer, but I sadly don’t drink. Ahwell.
Mmm you can smell the sweet caramel. The bergamot is very mild, but there. And when I pulled my filter out, I think I might have gotten a whiff of apple.
The bergamot’s stronger in the taste, the caramel shadowing it in the background. I still get whiffs of something that could be apple in the smell, but none of it carries over to the taste. Maybe just a touch as it cools, but I could just be mistaking the taste. It’s very mellow and pleasant, though. There’s a touch of bitterness as well, but that’s it.
Have you ever heard of a cream Irish breakfast? I haven’t. I even checked out our database to see if any other places had something. Nothing! How unique.
I got this as a sample at the Great Wall during my last visit. I’m pretty much a regular there now (to the point that I’ve gotten to meet The Other Regulars, and also help out with Advertisement—when Lauren, the owner, explains “tea to go” to prospecting customers, I hold up my cup and display it like a fancily-dressed Show Lady). It’s a wonderfully social area, and I’m allowed to do my homework there. If I’m not chatting.
But more on that in Place Reviews.
Brought the steeping temperature down to threeish minutes due to the high Assam content of Irish breakfasts. The dry leaves carry a hint of sweetness in their smell, and if you put your nose right into the brewed tea, you get a good Vanilla whiff. Sipping it, it’s definitely no Irish Cream, but it’s such a wonderful hint, and it oddly works so well—it’s like a pleasant, sweet surprise for your breakfast blend. I figure milk might bring it out a bit more—I should try some with it later. Maybe a bit of sugar, because that always coaxes along vanilla cream flavours.
The Irish Breakfast itself is solid, malty but subdued by the non-Assam teas in the blend (Ceylon, I think, is in there, but I can’t guess the others).