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Unilever UK

Recent Tasting Notes

81

1.5 tsp for 300mL water @95C, steeped 4 minutes 30 seconds.

I’m experimenting with slightly cooler water for black tea. I am finding that Assams and Ceylons seem better with the full rolling boil at 100C. So does Scottish Blend, a CTC that seems heavy on the Kenyan tea. The 95C water doesn’t make the tea and sweeter, as happens with some China black, just duller. Live and learn.

Preparation
205 °F / 96 °C 4 min, 30 sec

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81

1.5 tsp for 300mL @ 100C, steeped 4 minutes, drunk bare.

I am completely OUT of Assam. How the hell did this happen? The Tiger is not roaring. The Captain is lost at sea. Even the Gingia Estate tin is bare. I have some Kopili Estate Assam on its way to me, but damn it, I need Assam right now.

Scottish Blend will have to do. It’s not got the assertiveness, deep malt or raisin-y notes of some Assams, but for a CTC Kenyan (?) blend, it does very well. Plenty of black tea taste and body, provided it’s not oversteeped — I find at around 5 minutes its get all acidic and dark. Clean and mild finish. Dependable, and always better than I think it’s going to be.

Preparation
Boiling 4 min, 0 sec
Bonnie

Oh dear!

Michelle Butler Hallett

Oh dear that I ran out of Assam, or Oh dear that I’m being such a tea snob again? :)

I try never to run out of Assam. It’s something that when I crave it, nothing, absolutely nothing else will do. There’s something precious and irreplacable in those leaves.

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81

1.5 tsp for 300mL, 5 minutes, drunk bare.

I over-steeped, and the tea got bitter and murky and acidic. Steep carefully. Treated well, this tea is a great basic black. Pretty sure there’s a lot of Kenyan in there.

Michelle Butler Hallett

I know, I said before this one would forgive a long steep … apparently it has a breaking point. At least, it does for me. I find the more oolong I drink, the less tolerance I have for bitterness in a black tea.

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81

1.25 tsp for 250mL water @100C. Drunk bare.

I have no idea if my city’s water is hard or soft. I can tell you it comes directly from a lake, with minimal treatment. The City might up the chlorine in summer, but otherwise my tap water tastes very clean: a bit reedy, with some faint mineral notes. So far, it’s never let me down when making tea, so I don’t bother with expensive and, frankly, bothersome 18.l L jugs pf springwater.

So I can’t say if Scottish Blend is any good for hard or soft water.

I can say it’s a very acceptable black tea blend, lighter than I expected, and one I would serve to my late Geordie grandmother without fear. I got a 250g package of it from a friend in Edinburgh, along with some Scottish sweets. Am I spoilt, or what? Scottish Blend smells malty and a bready, but the liquor is a medium reddish brown and quite clear. It’s more confident than assertive, and not bitter, even with a long steep. The body is light, which surprised me. There is a malty pucker at the end of a sip, but I’m thinking this is more Kenyan tea than Assam. The leaves are tiny, little CTC pinheads,and they don’t expand much. This tea would totally stand up to milk. I like it much more than I thought I would. Scottish Blend 1, Tea Snob 0.

Preparation
Boiling 5 min, 0 sec
Michelle Butler Hallett

(sigh) Sorry for the typos. “pringwater” = “springwater”

Bonnie

Who knew? I was thinking that it was water from Lake Pring.
Now I want Scots Tea!

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67

Just delivered from Edinburgh – thanks Nat ;) I like it’s mild taste. That makes it a regular afternoon tea to boost my working force. Quite enjoy it…

Preparation
185 °F / 85 °C 1 min, 30 sec

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99

I was introduced to the nectar of the gods as a wee lass in Scotland, and this tea gets the blend right. I’ve no idea where in Scotland they found soft water, but this makes a lovely brew even in our hard water. I just wish I could find some to buy.

Preparation
205 °F / 96 °C

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75
drank Scottish Blend by Unilever UK
2 tasting notes

Nice stout morning cuppa. A step down, perhaps from PG Tips in brew strength. I usually steep this tea 4 minutes in boiling water and then add milk and white sugar.

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