Taylors of Harrogate
Popular Teas from Taylors of HarrogateSee All 45 Teas
Recent Tasting Notes
So rarely overcast here in Los Angeles, I decided to brew up a strong Sunday morning cup. The leaves are tiny, so I used a Sowden Softbrew rather than a standard tea-pot.
It seems like the quantity (if not the quality) of Assam has dwindled in this blend as the resulting tea is significantly less malty than I remember it being a number of years ago.
While the tea stands up to milk, it reminds me more of an English Breakfast blend (with an emphasis on balance) rather than a more intense Irish Breakfast blend (which is what I recall this tea tasting like in the past).
Fairly one note, almost more fruity than malty, and growing slightly bitter without additional flavor once you pass the 8 minute mark, (though I have stepped this as long as 20 minutes in the hopes of finding more flavor) I don’t think I would buy this again. If I had to choose a tea from Taylors of Harrogate, I find I prefer Ntingwe Kwazulu for a hearty morning cup which has greater depth as well as complexity than this blend (and I recognize the irony of saying that, as I wouldn’t be hugely surprised if the “African” tea in this blend is from the zulu estate rather than Kenya).
Someone gave me this tea as a gift. Its not a strong assam flavor but a fairly strong sort of generic black, just a mild bit of malt and a bit plummy sweet in front with lots of tannins behind. Its improved with condensed milk. I wanted something quick and sweet and black so I had a cup of this with condensed mile to start the day. The tin is nearly done so I should try to get it fininshed and refilled with an Assam I can get behind!
Flavors: Plums, Tannin
Another tea I apparently didn’t log last night. Anyways, thank you Nattie for sharing but this just wasn’t for me. I tried it both with and without milk and neither really appealed to me much. Instead, it reminded me of the plain tea my great aunt and uncle from Britain make me drink and I am just not a fan.
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Flavors: Red Fruits
This is my go-to tea for a quick brew! It’s smooth and pairs well with any food. This has been a staple in my family with my great grandmother making it for my mother and my mother making it for me. I have been drinking this tea for about 10 years now before it was available in Canadian chain markets. I have both loose leaf and tea bags and I enjoy both. However, this is a strong tea so less is definitely more. I usually put one tea bag in a small teapot and steep it for 4-ish minutes and it’s strong enough for me. The downside to this tea is that I find that the caffeine content super high and I get jittery after only a couple of tea cups.
I have converted coffee drinkers to tea drinkers using Yorkshire Tea!
This is one of my absolute favorite teas. There’s a small British import shop in town which I occasionally visit, and I knew that they had this in loose leaf, so I had to pick it up. My wife had just bought me a teapot, so I was looking for a good, everyday leaf tea. I had heard good things about this one, but what made me decide to buy it for sure was reading an interview with Nigel Melican. His favorite tea for special occasions the same as one of mine (though I assume he has access to a much higher quality golden tippy Yunnan than I), so I figured we might have similar tastes. He said that Yorkshire Gold was his favorite “everyday” tea, and that it contained Rwandan leaves. This was when I made up my mind. I’ve got friends in Rwanda, and have visited there. I’ve ridden with fifteen other people in a matatu bus meant to hold nine or ten and looked down across the lush valleys filled with camellia sinensis. And I’ve drunk pure Rwandan tea black, and been pleased by the incredible smooth flavor and lack of bitterness. I had to try this tea.
So, we made our way down to Willy’s Emporium to get a bag. Not long after we got home, I fired up the trusty electric kettle, prepared the teapot, and made a pot full of Yorkshire Gold (well, not really full—we figured a six-cup pot would be more versatile, allowing us to have tea alone or with company). I was a bit worried that I’d been building it up too much in my mind. I was pleasantly surprised to be proven wrong.
This really is an incredible tea. It’s strong, full, and malty, and certainly has good kick. And yet, perhaps due to the Rwandan tea, it’s not bitter. Indeed, it has a remarkably brisk flavor in addition to its stoutness. The pour is golden and beautiful, and the aroma is pleasant the whole way through. It takes milk wonderfully, and sugar, too. I see what Mr Melican means—this has quickly become my everyday morning tea (I usually have other tea at work, where I don’t have access to a pot, a kettle, or milk). I’m down near the bottom of the bag now, and am already planning my next trip to the store to replenish my supply.
Really good, especially for a decaf tea. Usually I don’t even bother with decaf black teas because they’re usually either bland and devoid of flavor or strange and chemical in taste. But this is the one exception.
It packs a huge punch and is just as hearty and satisfying as the caffeinated Yorkshire/Yorkshire Gold teas. Milk is pretty much a necessity with this one, as I’m pretty sure that drinking it plain would probably cause my jaw to lock up for about a month or so :P
Couldn’t figure out why I wasn’t getting as good of a cup out of the loose leaf as I was from the bags. I think it just boils down to (see what I did there?) the bags being really strong. I usually put one tsp of tea, plus one for the pot with loose leaf, but I think I just need an extra teaspoon or two. This tea is cut very fine, which is what allows it to steep so quickly, but that is a problem with the loose leaf as more of it gets through my strainer. Still, this is the quintessential English tea for milk and sugar.