This new Chinese black is currently a staff favorite for the first tea of the day! Roasted notes of cocoa swirl in this Keemun. Flavorful and smooth, this tea is more medium bodied than the Hao Ya A and B.
-RA
155 Tasting Notes
Marigold petals, dark black tea, and dried apricot create a beautiful blend to look at. Aromas of chocolate and nut are prominent both in dry tea and brewed liquor. The flavor is rich and velvety, the apricot bolstering the nuttiness, and the smooth black tea adding to the chocolate. A sweet treat with honey!
-RA
An earthy tea with a light body?! Notes of cooked grains and lemon zing the front of this british legacy black tea. Bright and clean, this tea perks you up without weighing you down.
-RA
A brand new set of teas in the shop! Chef Marcus Samuelsson cultivated this dark and mysterious tea with a touch of classic bergamot. Floral notes peak through the deep richness of the black tea.
-RA
Thin needle leaves float on top of the water, unfurling to reveal their their pale green color. The liquor is a light silvery green. The flavor is at first delicate almost to a fault, but it expands quickly on the palate, moving from spun sugar to toasted artichoke. A shorter (2 min) second steep expounds the vegetal taste, while avoiding open bitterness. The mouth-drying aftertastes are of light fresh pine and sugar.
Those chinese green tea enthusiasts interested in more assertive flavors should look first to our new Luan Guapian or the time tried classic Lung Ching.
-RA
Smooth, soft flavors of baked fruits blend with a gingery spice, which resolves into a bright yet oolong-like finish. This tea leaves a beautiful savory aftertaste, which entices you for another cup. After steeping, the leaves have a rich swirling aroma, and can be used for another brew!
-RA
The Tea Lounge here in Millerton served this as today’s black iced tea. I sipped on a small glass midday and was quite impressed, and decided to brew a cup for myself. Deep red-brown curls of tea leaf are intermixed with small lighter colored twigs. The reddish liquor has a very smooth and polite front, which develops into a sweet and fruity body. Notes of apricot and honey make this a light and pleasant afternoon tea, hot or iced. Note- As of this tasting, this tea can only be found on the Harney website by searching “Korakundah.”
-RA
A new summer brings a new crop of Scent of Mountains. The first sip brings fresh green sweetness chased by a warm toastyness on the sides of the mouth. A rich, full sencha taste makes the mouth water. Enjoy with a nibble of milk chocolate for a special treat.
-RA
The dry leaves of this lovely Darjeeling-style tea range from deep brown curls to fuzzy silver tips. The light spicy notes reveal the Darjeeling influence, while the rich and smooth honey body sets this tea apart from its lemony neighbors. This tea endures well in the mouth, with the rich tea body outlasting the spicy notes. My preference is to drink this tea in the early afternoon and think of distant mountains.
-RA
This nice strong tea has a rich malt from the mixed CTC and Broken Assams and the vibrant brightness of Ceylon and Darjeeling. Steep 3 minutes for a great morning blend, or more for a tea that holds up to milk and sugar.
-RA
A tantalizing fresh Gyokuro. The aroma of the dry leaves is deeper and richer than the standard Gyokuro. After being brewed, the scent of the gorgeous deep green leaves cause the mouth to water. Pale jade-green liquor yields mouth-filling sweetness, which evolves into a divine umami. The flavor does not just endure on the palate, it flourishes. Leaves can be re-brewed for another 1:30 if desired. If not re-brewing, experiment with lengthening the initial brew time to intensify and deepen the flavors
-RA
The newly acquired 2011 Fenghuang Shuixian is bursting with intense flavors. The brewed leaves have a truly divine aroma to match their elegant russet hue and long twisted shape. The pale orange liquor yields its best peachy flavor when enjoyed through quick slurps.
-RA
Matsua’s Sencha is a truly sublime sencha experience. However, this tea is quite fussy, and easy to brew wrong. When brewed at a correct temperature and time, a beautiful balance of sweet and vegetal will enchant the taste buds.
-RA
The 2011 crop of Meijiawu Lung Ching is very impressive. The smooth nutty flavor is light and sweet. The beautiful flattened leaves are made in the traditional fashion of drying in a hot wok.
-RA
This 2011 crop of Da Hong Pao is something special. Bursting with lightly toasted peach aromas, this dark jumble of twisted leaves brews into a beautiful liquor with a rich fruitiness. The flavors become more and more toasty with subsequent infusions.
-RA
The 2011 pick of this outstanding oolong’s is now available. The beautiful twisted leaves of this green oolong have vibrant floral aromas, which blossom into an enchanting bouquet of butter and honeyed flowers when brewed. One of the most exceptional oolongs of the year.
-RA
The new crop of this fantastic Fujian tea is now available. Bright and springy with rich notes of caramel, this smooth brew doesn’t need milk or sugar.
-RA
Nahorhabi Full has a wonderful rich and malty taste. We are drinking this today to celebrate India’s first World Cup (Cricket) victory since 1983! Congratulations India, your tea is delicious!
-RA
Holiday Festivities are beginning, the air is getting crisp (which is a gentle way of saying “it’s cold, winter’s coming”) and nothing beats a cup of tea in the morning.
One of our teas we’re offering in the tasting room this weekend is Holiday. The orange and spice makes me think of the orange peels and cloves my mother would put in water on the stove to make the air smell nice and Christmas-y. It’s smooth with a hint of sweetness. December’s just around the corner.
-SES
This is a new favorite in the tea room. It is an excellent sencha for a very reasonable price. It’s light a sweet and the leaves will rebrew six or more times (we gave up before the tea did). We’re so happy for the new addition to our Japanese tea selection.
This Risheehat, compared to our newly harvested first flush, is much darker with a slightly astringent and potentially bitter taste throughout. Over all, nothing bad can be said of this tea and of course all tea is open for personal interpretation and enjoyment!
This tea is the new crop from this season! We were surprised by its pale liquor and green leaves. It was fresh, light, smooth, and tasted faintly of honeysuckles.
The light body and slight honey notes make this an excellent cup of tea!
Just to change things up from our usual single estate or unflavored tea blends that we usually make…we decided to brew a pot of Hot Cinnamon Spice as our tea of the moment.
As others have said, it tastes like a liquid fireball or red hot. It is sweet and spicy as a result of the three types of cinnamon and clove. It is strong and doesn’t need sugar at all. The fact that it has such a strong taste, means that people have very strong opinions on whether or not they like it.
The majority of the people that taste it in the tasting room seem to love it, but there are a few that would prefer something a little more subtle.
To each their own!
