Mark T. WendellEdit Company
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Recent Tasting Notes
Taking a break from household reconstruction to flit online and discovered this review is posted: http://www.itsallabouttheleaf.com/2213/tea-review-mark-t-wendell-hu-kwa-lapsang-souchong-2/
Incidentally, the cup in the profile picture survived the storm; it’s handle didn’t. :(
Picked up a pouch for future review at www.itsallabouttheleaf.com. I am not a lapsang fan by any means, but this one taught me that not all lapsang souchong blends taste like burnt bacon, either. Nice substitute for a crackling fireplace on a cloudy afternoon with the remains of a blizzard on the ground.
The smokiness is something you learn to love or hate, but this tea is smoother with more balanced briskness than other lapsang souchongs. Join an online tasting of this tea: http://walkerteareview.com/?p=2373
Tea of the morning here. For some reason I haven’t been drinking this one much, I guess I don’t normally associate ceylons with a morning tea and I haven’t been drinking many black afternoon teas. I made this too strong by accident and it is extremely brisk but ended up getting mellow with a tsp of sugar and some soymilk. When it is made correctly, it has a nice fruity flavor.
Job searching has its ups and downs. I had two interviews last week and I didn’t want one of the jobs, the other one didn’t want me. So it’s back to the drawing board, I guess. But I’m trying not too get too discouraged because I want something that’s a good fit.
I’ve always wanted to try a lemongrass/black tea blend so today I decided to create my own. I used about 1/3 lemongrass leaf and 2/3 cherricup ceylon. This was a good call, the lemongrass goes really well with the brisk and fruity ceylon and seems very refreshing. Note to self: This will make a great blend for summer time iced, with a little bit of sugar!
I found this tea in Baltimore and couldn’t resist picking it up.
It is brisk but not bitter, I am drinking mine with milk so I think that helps with the briskness. It isn’t my favorite Ceylon but is still pretty good. Slightly woody and earthy. I did try sipping on it plain and it was okay that way but I think I prefer it with soymilk. I also forgot how long I steeped this for so it got pretty strong, might try and steep a little less time in the future because it probably lost a lot of its subtlety.
Backlogging from yesterday.
What a way to start the new year.
We arose to temps dipping to 10 below outside and our oil heater had quit during the night.
The house was freezing.
Hubby went out to fix it (yes, the problem was outside in lines or something)
He bundled up and went to grab the door knob and it shattered and fell apart in his hand!
No, we do not use glass door knobs and no my husband is not the Hulk.
So, we both looked at each other shocked and now there was a gaping round hole in our door allowing the evil cold in.
We shoved a rag in the door and went out and I huddled around an electric heater in the house.
After a bit, I decided that I would start some laundry because the dryer would help heat up the house.
SO, tossed laundry in the washing machine and then decided to shower and get ready for the day.
THEN, while in the shower, the washing machine water backs up into the tub.
The water keeps coming, so I have to shut off the shower water and huddle on a ledge with a towel around me, shivering and of course, shampoo in my hair (nothing ever happens just after you rinsed your hair, does it?)
Finally, the water went down and I was able to shower.
SO, my whole point that this was just our first hour of New Years Day!
I needed a good tea to counteract this craziness.
I opened up my tea sample drawer and grabbed this and dumped the rest of it that was left in my tea infuser (about a teaspoon and half).
I needed its wonderful strength yet, polite gentleman like qualities to give me courage for the rest of the day.
Whew! Thank you Amy Oh and Thank you Hu Kwa.
Read previous note for on this tea.
Oh, and Happy New Year…I guess.
Thank you Amy Oh for giving me the chance to try this tea.
What a elegant Lapsang Souchong!
The dry leaves smell of fine quality black tea and smoke.
Then when the water flows over the leaves, emerges this deep smoke.
If this tea were a Man, it would be a Gentleman, with some royal blood, yet totally is rocking a 5 o’clock shadow. Ahem, Anywho!
I have found since I started drinking LS’s, that each one has a bit different level of smoke, even a style of smoke.
Some LS’s are almost rough, others have a honey note, while others are not heavily smoked.
This tea is smoky, but the fine quality black tea shines through as well.
In fact, the first note I taste is the rich black tea, then the lovely smoke hits your tongue.
This tea is a delight to drink.
I also enjoyed reading about its rich history in my Mark T. Wendell catalog.
Thanks again, Amy Oh!
A pleasantly delicious tea and a first time trying this brand and blend of tea; good quality teas, you can tell in the taste.
I am not too familiar with this type of blend, but I expected a heartier flavor profile. It is very tasty but not what I thought it would be; I was expecting a smokier taste, not as much as Lapsang Souchong but at least contributing to the flavor. This Russian Caravan is smooth…actually, this is all I can say about it, there is really no depth or complexity to it. I am aware that this type of blend does have some Lapsong Souchong blended in for flavor and intrigue, but the only time you taste smokiness is in the aftertaste and then it’s only a whisper on the palate. When drinking, Russian Caravan is somewhat malty, again, not as much as drinking Assam alone but noticeable.
Not a hearty tea however, a good afternoon tea.
Would I recommend this blend, yes…for the afternoon or when you don’t feel like a heavy, malty blend. I would like to try this same blend from other vendors for comparison.
I would say try this for something different, quiet and refined.
Goodness this is good! I love yellow tea! Thank you LiberTEAS for sending me some!
I am going to have to add this to my TO GET list as well!
A perfect example of yellow tea for those who may want to venture into yellows or anyone who is already a fan!
Sweet, buttery but not too buttery, creamy, slightly vegetal but not like a green, even a slight candy like flavor when cooled.
Full review on the 21st here: http://sororiteasisters.com/
So this tea, cold brewed? DELICIOUS! Sadly this is also a sipdown but this is a really enjoyable cold brewed tea. I’ll have to look into getting another similar rooibos sometime for those hot summer days. But for now this is just a great refreshing cold brew – with just a splash of sweetner to bring out the orange :)
So another sample from indigobloom who may have incidently gotten this from Liberteas, but I can’t say for certain, there’s just a note on the package which leads me to believe so :) This is a really nice tea. It reminds me of…wait I think i figured it out while having that thought. I’m pretty sure this is similar to african red bush with a bit more orange but i’m sure i’ll second guess myself on that one forever.
Anyway, this tea doesn’t knock your socks off or anything like that but if you like orange and are ok with rooibos, it’s not too bad a tea :)
It’s been ages since I’ve had a breakfast blend! I’m relatively familiar with the English Breakfast, less so with the Irish Breakfast, which out of the two I prefer because it’s a little stronger and a little heartier. Scottish Breakfast, however, is new to me, so I’ve been curious about it for some time. It’s the completionist in me. Getting the British Isles rounded of, sort of. (I wonder if there’s a Welsh Breakfast out there somewhere too…?)
Hesper June shared this one with me and her parcel arrived at the same time as a parcel from Auggy did. Lately I’ve taken to keeping unposted about teas on my desk, and I had just got it almost cleared from the TeaSpring order when this happened! Since Auggy in particular went completely ballistic and shared a whole tea shop with me, it seems like, the desk is now littered with tiny tins and I have my work cut out for me here. It makes it very difficult to work out where to start! O.O Exploring the selection a little, however, I found this and thought, ‘Gosh! How ideal!’
I still haven’t got any new Roy Kirkham (I’m working on it) pots, so I found the really rubbish tea-for-one pot in the back of the cupboard and resigned myself to the fact that this pot requires pouring over the sink, while trying not to despair too much about the waste.
Now, according to Hesper June this is a blend of Indian, Ceylon and China teas, which made me sigh, because really, how hard is it to be specific? I get that they don’t want to reveal too much of their secret recipe, but I just want to know which regions we’re dealing with. There are HUGE differences between regions in India alone. But then again, I expect the average consumer doesn’t really care about that level of detail, and likely it wouldn’t mean that much to most of them anyway.
Guess the ingredient it is, then.
Well, from the aroma alone I’m already suspecting the first one and the flavour strengthens that suspicion. I think there must be Darjeeling in here. It has that grassy, spicy aroma and the same sort of grassy flavour to it, along with a certain mineralness. I don’t think it’s very much, though. I can’t find it on every sip, but in the aroma, especially while I was pouring it, it seemed very clear.
Then there’s something quite sweet in the aroma as well. There is the Darjeeling note, in a sort of fleeting way, at the top followed immediately by something floral, and underneath all that is the sweet bit. It smells not like caramel but sort of along those lines. A bit malty and quite heavy too, as if the weight of it made it sink below those other notes. It doesn’t show up so much in the flavour as such, but it stands out in the aftertaste, again as a caramel-esque note. It rather enhances the impression that it’s heavier than the other notes and that I might reach it better when I get closer to the bottom of the cup. I have absolutely nothing to base this on, but get a strong impression that this note is from the Ceylon element.
Now finally, I mentioned a floral note, and here I think we have our China participant. Keemun, I think, which accounts to the malty element of what I imagine to be the Ceylon note and that floral note. You know how Keemuns, dependent on quality and leaf grade, can have either a pseudo-smoky top note or a floral one, or even sometimes both, yes? I tend to prefer the smoky one over the others. The floral element here, however, reminds me strongly of the way a floral Keemun tastes, so I think that’s what it must be.
So Keemun and Darjeeling to give it character, Ceylon to give it body, I think. I can’t really region-guess on the Ceylon, I’m far too inexperienced with that area to do that. I’m puzzled, though, as to why I can’t find any Assam in here. I thought Assam was pretty much a breakfast blend given. Of course me not being able to find it, doesn’t mean it isn’t there. Me being able to find something doesn’t even mean that it is there.
Now, I don’t much care for Darjeeling at all, so when I first smelled that in the aroma my initial reaction was to be a bit wary, but as it turns out there wasn’t really anything to be afraid of here. Yes, it has the Darjeeling notes that I don’t like, but they are not on their own. In a blend, they get spaced out a bit and complemented by the other ingredients. This way, I find it much more tolerable, so I’m beginning to think my dislike of pure Darjeeling is simply due to an overload of these particular notes. It seems to be going down just fine in a blend.
I can’t believe that I haven’t reviewed this tea yet. For me it was one of those sleepers. I bought it and tried it many times, but only realized how much I loved it when I ran out. At the time I was abroad and could not get any more until I returned several months later. Bummer!
It is a brisk tea as others have noted, but since I don’t use milk in tea it is still not too brisk for my taste. It has a wonderful taste/aroma that I can’t really find words for, perhaps floraly woody? All I know is I treasure it and love it as a break from my more often drunk teas. I do tend to steep it around 4 minutes to keep it from getting too brisk.