1800 Tasting Notes
Will be reviewing this one soon for itsallabouttheleaf.com, but further research necessary. (Oh, shucks. I’ll have to make more.) Even with likely user error on my part—I think I didn’t make it strong enough—it promises to be a nice Assam.
Addendum: got it figured out—-full review @ http://www.itsallabouttheleaf.com/1077/tea-review-lochan-tea-harmutty-golden-paw-first-flush-2010/
Read the ingredient list before tasting and was automatically prejudiced against it: hibiscus is the FIRST item on the list; licorice powder is the last. Two blecchs in my book. But it’s OK. Fruity without being painfully zinger-y. Then again, I’m concurrently eating jelly beans and lemon wafer cookies which may be tainting my taste buds.
This was a get-well treat from one of the most well-read people (and one of my favorite people) on the planet. The tea itself is basic black English Breakfast tea, nothing unusual about it, but I am grateful for the thoughtfulness and enjoy the quotes on the tea tags. This morning: “Books had instant replay long before sports.”
Back, more or less, to the land of the living after four weeks of unplanned sick leave. As it is, there wouldn’t have been much for me to post
- it’s been so torturously hot in our area the thought of a hot drink made me cringe. That and my beverages, out of necessity, were running toward IV fluid and Gatorade.
But now that I’m back at work with air conditioners running full blast, a nice morning cuppa is quite pleasant, such as good ol’ Celestial Seasonings, which I’ve reviewed at http://www.itsallabouttheleaf.com/1007/tea-review-celestial-seasonings-authentic-green-tea/.
Just updating: a lengthier review (and this is still good stuff!) posted at www.itsallabouttheleaf.com.
I’m beginning to think white teas are the reason non-teaists call it “hot leaf juice.” Used double the leaf I would normally use, kept the steep time at a minimum, and ended up with m-a-y-b-e a little mild buttery flavor in the cup, but not much. I think I’ll return to something with a little meat on its bones, thank you….