157 Tasting Notes

88

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

Preparation
205 °F / 96 °C 3 min, 0 sec

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87

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

Preparation
205 °F / 96 °C 3 min, 0 sec
ashmanra

I just read about how the Germans serve it with rock sugar and a cloud of cream that doesn’t get stirred in. Last night when I was buying your Organic Black Currant tea I also bought some cream to try tea that way!

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95

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

Preparation
155 °F / 68 °C 1 min, 30 sec

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92

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

Preparation
195 °F / 90 °C 3 min, 0 sec

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96

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

Preparation
170 °F / 76 °C 1 min, 30 sec

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93

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

Preparation
175 °F / 79 °C 2 min, 0 sec

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93

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

Preparation
200 °F / 93 °C 3 min, 30 sec

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97

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

Preparation
180 °F / 82 °C 2 min, 30 sec

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90

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

Preparation
205 °F / 96 °C 4 min, 0 sec

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96

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

Preparation
205 °F / 96 °C 4 min, 0 sec

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Bio

The tasting room and retail staff of Harney & Sons love sharing their thoughts about tea. Join us at the shop sometime for a cup, or post a comment!

Location

Millerton, NY

Website

http://www.harney.com

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