Mark T. WendellEdit Company
Popular Teas from Mark T. WendellSee All 63 Teas
Recent Tasting Notes
Thank you to TeaEqualsBliss for sending me some of this tea. YUM!
This Vanilla tea totally makes up for the tea fail I had a bit ago. This tastes so rich and smooth and creamy that at first taste I didn’t immediately recognize the black tea base as Ceylon… I thought that maybe it might be something a bit heftier… maybe a blend with Assam. I don’t taste maltiness from the Assam, but the black tea base is pretty substantial and supports the powerful essence of vanilla. There’s no mistaking that there is vanilla in this blend. It’s POWERFUL … and really yummy.
Thank you to TeaEqualsBliss for sending me this Darjeeling – it’s awesome!
My first impression after the first sip or two was “fruity” – it has a beautiful grape-y flavor to it, and as I continue to sip, I also notice an apple like flavor develop. By the time I’ve reached mid-cup, I taste spice notes.
There is less astringency to this Darjeeling than I’ve come to expect from a Darjeeling, instead, I find the finish here to be remarkably smooth and pleasantly sweet. This is a fantastic Darjeeling.
This is really amazing! The leaves look like a cross between (what you would expect or assume from a) Gunpowder Green and a cloudy black. It’s a green-grey-er type black leaf. It has mellow black tea aromas and flavors and brews-up a lighter to light-medium brown. The flavor is incredibly juicy and extremely pleasant. It’s mouth watering and has hints of sweet-floral and natural fruity notes mixed in. This is delightful!
One of the better tasting black teas that is UNflavored but on the naturally lighter and mellower side of black tea offerings. Niiice! And YES…that’s NICE with 3 iii’s!
It’s extremely important that the flavor and quality is completely dependent on how many infusions it has gone through.
First infusion: 4 minutes at 212 degrees:
Extremely dark, purple-brown opaque liquor. Smells of wood and fish. When drunk, produces a very dry texture, almost like drinking sawdust. Very earthy, reminds me of camping in the woods. Warming.
Second Infusion: 4:20 at 212 degrees:
Much lighter in color. Much smoother. Still wooden, but a bit of peppery flavor peeks through.
3rd infusion: 5:00 at 212 degrees: Much paler than last brew; golden. Very smooth. Full-bodied, notes of sweet wood and black pepper. Very satisfying.
The third brew is very satisfying. Tons of earthy character in this tea.
OK, I was initially disappointed that MTW did not have the Pattabong Clonal Queen this year, being a creature of habit, but I bought a tin of the Singbulli Estate believing that MTW knew what they were doing. I was not wrong. I have been enjoying this tea on many afternoons. Like most First flush Darjeeling’s it has that wonderful combination that puts it somewhere between a green tea and a black tea. They recommend a 4 minute steep, I do five because I like a little more flavor and it can take it without becoming bitter. I let my tea water stand for 3 minutes after boiling to not scald the fine leaves. MTW scores again!
Nice! This is crisp and fresh tasting. The fruit flavors are light… quite subtle in fact, but I like that the tea is prominent here. The fruit is sweet with a tartness that starts out very subdued but then presents itself more in the aftertaste.
Going to make some of this tonight for iced tea tomorrow! Looking forward to that!
I first encountered Nilgiri tea on a visit to the Kerala area of the Blue Mountains in India. I collected some Nilgiri tea there, but when I saw this one on MTW’s site I had to give it a try. This is a really fine tea with nice citrusy notes and something I can’t describe, sort of a plum taste. A medium bodied tea that lends itself to drinking without the need for milk to cut the tannin. I am not a fan of using milk in tea so this one suits me fine. I’ve had it for seven mornings not consecutively, and I really enjoy it’s beautiful difference.
Hu Kwa is purported to be the top-notch Lapsang Souchong from Taiwan. Steeping one cup at a time, I use one teaspoon of leaves per cup, and I steep the tea for five and a half minutes in just-boiled water, as per Mark T. Wendell Tea Company’s website. The dry leaves have a very strong smokiness to them, as is normal with Lapsang Souchong. However, with this one, there is a slight undertone of sweetness that can be noticed in the dry leaves. The aroma of the steeped tea is also quite smooth. Past experience with Lapsang Souchong has exposed me to some that were so rough as to suggest that perhaps one should be sitting outside on the ground around a campfire while drinking them, not sipping this noble drink in a more civilised setting.
The five and a half minutes is up, so I decant the tea to remove the leaves and allow the tea a minute or so to cool slightly (scalded taste buds do not make for accurate tea tasting). Heavily smoked is a good descriptor of the taste, but not overly smoked. That strange line of sweetness that went through the scent of the dry leaves is still present in the tea itself. The smoothness of this tea made it quite enjoyable to drink. Smooth and not thick. This tea deserves an 87/100 on my personal enjoyment scale.