1791 Tasting Notes

89

Testing something strange…mixing in a bit of cinnamon. Will it taste like pie?

Terri HarpLady

Well.. Does it?
:)

Spencer

It smells like peach cobbler, but the flavor…spicy peaches. I suppose it tastes a bit like peach cobbler, minus the crust.

Terri HarpLady

You could try toasting a pecan or a walnut, add it to the next cup, & see if it adds a nut crust kind of taste :)

Spencer

Good idea!

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89

Made a big pot of this to push through the morning and keep things going!

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86
drank Lady Grey by Twinings
1791 tasting notes

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89

Couple cups for an early meeting.

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92

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drank Constant Comment by Bigelow
1791 tasting notes

What am I doing…I am drinking bagged Bigelow…strange morning.

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89

As we enter the fourth quarter for 2013, I figured that I should take the opportunity to share a review of this highly relevant tea: Peet’s Anniversary Breakfast Blend for 2013. The blend combines some of the best teas that Peet’s has found that year. I have not tried any of the previous anniversary blends, so this one will stand alone, compared only to itself.

As recommended on the packaging, I begin my tea session by steeping a little over a teaspoon of loose leaf in a cup of water, whose temperature is just off boiling. Four minutes later, my tea is done, and I compare all of the aromas. Dry, the malty, tangy aromas were persistent and dominant with some sweet, grassy undertones. Wet, the smell of the leaves is subdued on the malty front, and the sweet, grassy aromas are joined by a sharp wood scent. For some reason, I am reminded of alfalfa.

Four minutes of steeping has produced a cup with bright, chocolate undertones mixed with a malty Assam flavor, barely touched by a bit of sweetness. Without it being much stronger, this tea could easily stand alone as a solid black tea with no need for milk or sugar. The addition of such may bring out more nuances of the tea. The aftertaste contains just the barest hint of bitterness, but any heavy astringency is offset by other flavors. For fans of heavy black teas, this one should definitely be tried. I would rate it an 89/100 on my personal enjoyment scale.

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

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Bio

“I love trading tea and trying new teas. My favourites are oolong (mainly Chinese) and pu’erh.
Will gladly talk all day about tea.”

The above was my bio when I joined five years ago, and I felt it needed to be updated. I still love pu’erh, though I have begun to take preference toward cooked, shou. Oolongs are certainly still a go-to tea for me, but I have expanded my horizons to begin including greens and blacks based upon the weather and how I am feeling.

Still more than glad to talk about tea – anytime, anywhere, anyplace.
Additionally, if fountain pens, books, music, or computers are on the discussion list…

My ratings, this “personal enjoyment scale” about which I talk, are just that – based on how much I enjoyed the tea. I might have enjoyed it immensely, yet do not keep it stocked for various reasons. On the flip side, I have a few teas that are “good” but not “great,” which I keep stocked for various reasons.

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