134 Tasting Notes
A Nice Black Tea Blend; Even steeped for a minute, not too strong, but forward Black tea taste.
Medium color, full black tea scent.
Preparation
Strong, tannic, breakfast tea. Probably best with milk / sugar; since I don’t use those, even my 15 second steep produced a very hearty cup. Good for one of those seldom times I want a stiff cup of tea. A Traditional black, pekoe cut tea.
Preparation
Nice breakfast tea, but can be very strong if steeped a long time. With a 20 seconds steep, and no milk or sugar, produces a nice smooth morning tea.
If you steep for a couple minutes, you start to get the strong tannins present, and it has a bite, but maybe good if you like milk and sugar, that will come thru.
Preparation
A very distinctive tea from normal black teas; nice and smooth.
I like it for a change of pace.
For me, a good breakfast tea.
Light enough I can brew for several minutes and still drink it straight.
Preparation
This is, I think, the first flavored oolong I’ve had.
It certainly struck me as “very different” as soon as I tasted it (being mostly a black tea drinker, but have had most all kinds by now).
Description says it’s oolong with Ginger, lychee and red cornflower; it strongly reminds me of a oolong-mint mixture.
I can’t say I’m a great fan, but it is certainly different. It does taste very “herbal” to me, and I’m not a herbal tea fan.
Preparation
Medium chopped mixed black tea.
Nice “classic black tea” nose to the raw tea.
With a short steep (I use no milk or sugar), it’s a nice light black tea. No one taste that stands out or differentiates it from the mainline black teas, but nice and smooth and not tannic.
Preparation
The Queen has been with me through thick and thin. Most memorably the year preceding a cancer diagnosis and through treatment. Long love the Queen!
I see in your bio you are a woodworker! We are not far away from you and Ashman loves woodworking and has taken a number of classes with Roy Underhill’s Woodwright’s School! Small world.
