791 Tasting Notes
Today was the day. I got my Samovar package in the mail. I’d already had my caffeine dose for the day, but it was a rough one, and I couldn’t resist breaking out the adorably tiny teapot (http://www.flickr.com/photos/lauren_pressley/4438902539/ ). When I opened it, I said “this is the cutest thing I’ve ever seen.” My husband questioned if that was really true. It’s probably not, but it’s definitely the cutest thing I’ve seen in the past few days.
Four Seasons has been fantastic, too. I’m on steep five, and it has been getting better with each one. The first was quite vegetal, and the second was as well. Things started getting really interesting around the third: more floral and at one point I almost got a mint like quality.
I’m certain I’m not steeping this as well as I could, but it’s working for me at this point. I put 1.5 teaspoons of tea in the tiny teapot, rinsed with boiling water for about 20-30 seconds, then took the set up to the living room so we could watch the pilot episode of The Pacific. So, the first steep wasn’t quite boiling, but it was really close to it, for 3 minutes. I let that cup cool enough to drink, then steeped from the same pot of water for 4. This last steep was 7 minutes, but the water wasn’t really all that hot either.
I am looking forward to lots of experimentation with this one…. but I’m also looking forward to the rest of the Samovar teas… and I still have the Golden Moon sampler to go through… so many teas, so little time!
And I found the way to enjoy this!! Now that it’s starting to feel a bit like spring, I figured I’d give this tea another go. And it’s really good!! I think that the fruit qualities stand on their own in this tea, yet the drink still maintains the tea-quality we all love. This is good when sitting in my office, just knowing it’s spring outside, and I imagine it’ll be really nice when sitting on the porch this summer.
After having this yesterday, I made a pitcher of it iced and sweetened (I’m from the south, afterall). However, it’s too sweet! I think next time I’ll make a pitcher of it plain and see how that does…
So, I made a cup of this earlier today, and based on the recommendation of AmyB I added milk and sweetener (of the soy and agave variety). It was better than plain, and struck me as a tea that might be good for a younger person curious about tea. Yum!
After the weirdness with the French Breakfast tea this morning, I wanted to give a full cup of something a try. So, I made a cup of this.
I bought this maybe six months ago on an Ikea outing. My husband loves rhubarb, so I thought it might convert him to tea. Since we hadn’t opened it until this morning, my plan obviously didn’t work. :) It’s a nice cup. The vanilla stands out more than the rhubarb. I added a bit of agave nectar, which really rounded out the flavors.
It has a “best by” date of a few weeks from now, so I doubt I’ll be able to finish it all. But I’ll certainly be trying to get a few more cups in before then. I might even try this to make a pitcher of sweet tea now that we’re entering warmer weather….
Another weekend, another Golden Moon Tea! See pictures here: http://www.flickr.com/photos/lauren_pressley/tags/frenchbreakfast/show/
This was a good black tea! It’s lighter than English Breakfast (in taste and color), has a hint of something floral to it, and kindof reminds me of yesterday’s Darjeeling.
Unfortunately there was a little speck of turquoise something in it, which I pulled out prior to steeping, but it kept me from fully enjoying the tea. Maybe I’ll give it another go in the future. Despite that, the part that I tasted was quite good.
I’d not paid attention to if I’d had a darjeeling tea before, so I figured I’d get a cup of this with lunch to see if I could note anything of interest. Luckily, the place that I had lunch at is skilled in the ways of tea making, and actually uses a timer to make sure things steep correctly before serving it!
The tea was good. Lighter than other black teas, floral notes, mild, with very little astringency. I know Adagio offers several darjeelings, so I’d like to try samples of the different ones at some point to learn what the commonalities are between darjeelings. That, and I want to try samples of other black teas to learn more about regions, etc, and to know more about a black tea by taste. All that is to come in the future, though….