Popular Teas from Postcard TeasSee All 41 Teas
Recent Tasting Notes
This was another excellent gift from my excellent mother. I brewed this gong fu style while Casey and I watched the original Terminator movie tonight. Some of the outdated special effects made me giggle. It was like watching that Russian alien in the X-Files episode from “Jose Chung’s From Outer Space”. Never mind.
Anyway. This tea was really nice. The first steeps were like caramel and nuts and coffee. The texture of the tea was creamy and smooth. It held up to many steepings, and didn’t become too drying at the end like some teas can. Looking forward to enjoying a few more steeps in the morning, but for now we’re going to bed.
This was an awesome birthday present from my mother. I’m still not the biggest fan of Dragon Well tea, but of the Longjing I have tried, this is one of my favorites. What I like about this tea that makes it better than others I’ve had is that it has a beautiful long-lasting finish. I made 4 infusions of this. I believe this is also the greenest in color of any Longjing I’ve had. I wonder how the flavor of this typically varies between different harvests.
First one to review this tea! Woot!
I’ve just had two cups back to back of this tea, it’s that good. It is, however, misleadingly named. This is not a bold, breakfast tea. It’s a quiet afternoon friend. I forgot it for over ten minutes to brew during my second brew, and it was still on the lighter side of black teas (not Darj light, but Ceylon light). No caffeine kick here – go for one of Postcard Teas Japanese blacks for that. This is a sweet, rich wonderful afternoon tea, with some astringency, so sugar can help with that.
A great little tea, and a relative newcomer to Postcard Teas’s lineup.
Having this now, and it has a fantastic lemony flavour to it. Tried to brew it nice and strong, but no luck. I don’t see this teas as a breakfast tea, or as a tea that would take milk well, but it is a good, interesting black tea nonetheless. Happy new year to all those who celebrate it! Ours was way back in September.
Back to the end of semester study grind for me.
I bought a “50g refill” size of this tea in May 2012 and enjoyed a cup just now, with 1.15 teacup weight (on my Upton scale) brewed in a 2-cup teapot, swirled a few times right after water poured. I found the tea had an almost chocolatey note, especially in the scent coming from the damp leaves left behind in the teapot after pouring. I drank this with 2% milk (Ref No 606-C in Onkar Kukar’s brilliant milky-tea shades chart, http://www.onkarkular.com/files/poster-460.jpg) and enjoyed it very much – the smoothest hearty assam in my collection – but I regret not drinking more when it was fresher.
Mildly aromatic infusion.
Infusion colour: dark caramel.
Taste: mild sweet tobacco. Slight aftertaste I find very agreeable.
Tea leaves 3.4 g. Water 120 ml. Water temperature: approximately 90 C (water just boiled in an electric kettle and tea infused in a preheated metallic pot). Steeping time: 1 min., 1 min., 3 min.
I have had this tea for breakfast two days in a row now. It is not a breakfast tea. I repeat – it is NOT a breakfast tea. It’s a light bodied, gentle tea, and it could never stand up to milk. It’s not assertive enough. When you brew it (and take your time – I don’t believe that you can overbrew this tea) it looks like you took a large dollop of honey and melted it in hot water. The tea has that hue and cloudiness that comes from making hot honey water. And when you taste it tastes like you took a large dollop of honey and melted it in hot water. Sweet, honey flavor with only a dash of malt, no astringency, and very comforting. This is a perfect “get well soon” tea, a great intro to tea for sweet toothed people, but not a tea that would make an English/Irish Breakfast tea drinker happy.
When I visited Postcard Teas for the first time last year, the shop owner was dealing with a customer who wanted a smooth, non-astringent Assam. “He wants a Dian Hong, or some other Chinese tea”, I thought to myself as I perused the shelves, “there’s no such thing as non-astringent, subtle Assam”. So I was completely taken off guard when the owner said “of course” and handed him a tin of this tea (mentioning that the the bag refill was cheaper, which was decent of him, I thought. He could have given him the tin as the only option and the buyer wouldn’t have known better). Well, I wasn’t planning on buying any Assam that day, but once I overheard that conversation, of course I HAD to try that tea. I was halfway expecting it to be a standard, good-quality Assam, no more, no less. But it isn’t. It’s a class onto itself. There’s a bracing, tasteful bitter tinge to its malty sweetness that gives it depth, but the dryness, the mouth puckering so common after drinking Assam… It’s not there. I had a super long, super tiring day, and I desperately need to wake up. I almost without thinking grabbed this tea, even though I never drink Assams in the evening. It hit the spot exactly, in a “grandma is bringing tea and biscuits, and we’ll sit on the sofa and you’ll relax and tell me all your troubles so that I can hug and comfort you” kind of way. Minus the mothball smell, of course…
Postcard Teas are very subtle-they’re like the best of England meets eastern culture. Being a brash American I expected a vanilla that’s bold and strong and hits me over the head, which totally isn’t the case with this tea. It’s a very mild vanilla, very mild. They include a whole vanilla bean in with the tea (do NOT ask me the type-I don’t know if Madagascar, Ceylon or Tahiti,etc ok?) It creates a beautiful fragrant tea that is fantastic with milk. It’s smooth and mellow but it’s so much more a ‘black’ tea than a ‘vanilla’ tea. It’s more a suggestion of vanilla than a flavor. Subtle.
Yes, this is my first review so please keep this in mind!
I’d definitely agree with the plum/prune sweetness in the description. However this tea left me wanting more. It was interesting to try a black tea from Japan, but it lacked the sophistication that I was expecting.
Reminded me of a black tea from Vietnam or elsewhere in south-east asia.
The dry leaves of this tea are very small and delicate, and black, and remind me of the leaves of a good Ceylon BOP, only darker. This lead me to expect a dark and powerful brew, but this tea is closer to a Ceylon, a light black tea, than to an Assam or Kenya. It’s sweet, with a more ethereal and subtle taste than any Ceylon that I had – and no astringency! It’s very light bodied, almost a cross between Ceylon and Darjeeling, and it’s not at all suitable for milk. If you sweeten your tea, use less sugar than you would normally use – a very small amount of sugar will enhance the tea’s taste, but too much will overpower it. I don’t think that it needs sugar, but it can take sugar.
I brewed it 5 times Western style, and only on the sixth brewing did it lose flavour.
This is going into to be one of my favourite black teas – drinking it was like meeting an old friend that you haven’t met in years, but suddenly run into, and then discover that you miss each other, and have more in common than you ever had, and you ought not to lose sight of each other every again. It’s the tea that you never knew was missing from your cupboard, but that you don’t ever intend to run out of once you’ve found it.
I’ve decided to borrow something from my fountain pen ink reviews into my Steepster reviews: how easy is it to clean up after a tea, once the leaves are spent.
This tea gets a 3/10 in that category – its small leaves are EVERYWHERE! You also have to be careful not to clog up the sink with them, and make sure that you use a strainer – the leaves are so small that some will get through the pot’s strainer and try to be nuisance in your cup.
This is a very unusual Assam. There’s some bitterness at the end of each sip, but it’s gentle, not unpleasant, and it only enhances the malty caramel sweetness of this tea. There’s also surprisingly little astringency, and a relatively light body. This makes me think that perhaps milk would overpower its subtle flavours. A very good, atypical Assam
This is a tea with presence – powerful, flavorful, complex and unapologetic. It is a tea that makes you sit up and take notice- good before a study session, meditation, preparing a New Year’s resolution list or a trip to the gym. You will want to be a better person after drinking this tea – it’s like being face to face with a gruff old zen master that also doubles as a samurai :)
There’s a pleasant bitterness, a muted fruity flavor, practically no astringency, and a depth of flavor in this bright coppery tea. It’s small leaves may tempt you to brew it western style, but I believe that gongfu will do it more justice. Sugar and milk will tame the samurai – but why tame such a powerful force?
This is one of the better, if not the best, Darjeeling teas I’ve had. I’ve not had enough to know if I like first flush, second, or some other option, but this is good. I still like Assam teas better, but this is very enjoyable.
It is more astringent than the Assams I usually drink, which may be why I lean more toward those, but this has a great taste while drinking it and a lovely aftertaste, too.
Before steeping, the leaves are fragrant, with roasty notes – very promising. The liquor is a dark amber, and the flavor is elegant, smooth, and with a touch of rock flavor. I couldn’t taste the “fruity” notes promised in the online blurb, either in the aroma or flavor. It’s even better if you let the tea cool a bit, when you can appreciate the quality of preparation. One of the more expensive DHP’s.
Peach and grape on the front end, very fruity first infusion. 3rd infusion onwards, fruit front end remains but is muted, spice (ginger powder, black pepper) on the back end becomes more noticable. Subtly astringent and thick mouthfeel, with a lingering general sweetness aftertaste.
Unlike most of the teas on the site, this is a tea for milk and sugar. It’s a very high grade specialist tea, a tippy golden flowery orange pekoe picked before dawn (hence the golden tips) on a single Indian estate in the mountain state of Assam. One of the two finest black teas you can drink. Needs long steeping to bring out its deep malty richness.
Sold in London’s friendliest tea shop, Postcard Teas (just off Oxford Street), the shop includes a little cafe with lovely cakes, a great selection of loose leaf Indian, Chinese and Japanese teas and some classy tea paraphernalia. I have two of their Japanese tea caddies, gorgeous air-tight brass jars adorned with a single kanji ideogram that darkens with use over the years. Highly recommended.
Another of my spoils from London that I saved for a few months after my trip. This is delicious! I was a bit apprehensive because after being initially enamored with Mulberry Magic from DT, I’ve decided I might not like it so well after all, finding it too overpoweringly sweet. But, this last night after dinner this proved to be what I wish Mulberry Magic was! Really aromatic and rich, this is nutty and roasty and earthy with a bit of fruitiness that makes me think of dates.
As regards the flavour and smell, I haven’t anything to add to the last note I did, but I’ve decided to downgrade this a bit. Now that the novelty’s worn off, I’m finding the flavour – that cherry and cinnamon element – a little too ‘confectionery’ for my liking and something of which one tires. Indeed, I’m rarely drinking it ‘straight’ anymore, more usually brewing it half and half with the Bolivian Cochabamba.