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711 Tasting Notes
Just sitting in the library with some tea…
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Just a half pot to start the morning
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This was the last of a small sample that I had. Thankfully, I just got some of this from a different company. It will be interesting to see how the two match up to one another.
Almost gone! So tasty!
The last bit of this goodness
Mixing it up with Fujian Premium Black
Mixing it up with Citrus Ginger
Afternoon cuppa (or five)
Going strong with the second pot of the morning.
Drinking the good stuff this morning
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Good Monday!
Okay, so this tea cannot make up its mind. Black? White? Which is it!? Plus it has ginger AND peaches! Wow, what a massive combination. I love the sound of it, but only a taste test will reveal its true colors (color? flavor? okay, no more puns). Following directions, just like kindergarten…one heaping teaspoon, eight ounces of water, boiled water. Wait, what? Every white tea that I have ever consumed has directed me to not use boiling water. However, I put my trust in Distinctly Tea and boil the water anyway. Four minutes of steeping later, we have a brew that smells faintly of peaches, a bit of black tea, mostly of white tea, and not much (if any) ginger, so far as my nose can detect. The first sip, though, carries the ginger straight from cup to taste buds in less than a second. The ginger is definitely present! More subtle than I expected is the taste of peaches, which actually seems to be overwhelmed by the ginger flavor. That itself is slightly disappointing. As for the notes of tea, the smoothness of the white tea blends surprisingly well with the Ceylon black. I am impressed and sorry that I ever questioned the possibility! I just wish that the ginger and peach flavors were a bit more balanced. Aside from that, a very nice blend from Distinctly Tea. I would give it an 85/100 on my personal enjoyment scale.
The concept of a creamy Earl Grey sounded great to me. Distinctly Tea says that this Earl Grey de la Creme has hints of vanilla and cream in it. Smelling the dry leaves, I can definitely pick up on the sweet vanilla scent. It almost smells like Earl Grey with a high-end coffee creamer mixed into it. Following the packaging, I steep a heaping teaspoon in eight ounces of just-boiled water for four minutes. The aroma of the steeping leaves still carries a tinge of the sweetness with a lot of Earl Grey and its bergamot. The resulting brew is a subtly sweet brew. The vanilla blends wonderfully with the not-overly-strong bergamot to create a very pleasant pick-me-up drink. On my personal enjoyment scale, I rate this tea an 88/100.
Leftover tea, the morning after.
Canton Tea Co’s 2006 Fu Hai 7576 is a cooked pu’erh that arrived in cake form. The dry leaves smell delectably loamy and full of forest-y scents. After rinsing the leaves, I perform the first thirty-second infusion. This first infusion impresses greatly. Quite smooth with just a tad of subtle roughness. The leaves are just beginning to release their flavors. The second thirty-second infusion loses the rough edge but remains much the same, flavor-wise.
Infusion number three, same guidelines, gains a more full body. The wood tones are rich and smooth. The fourth infusion is much the same. After eight infusions, the flavors slowly begin to give out. This tea was an amazing experience to drink. On my personal enjoyment scale, I rate it a 93/100.
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Powering through work this fine morning.
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