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A review of Golden Peach (Premium Organic) Tea by St. Dalfour

Date: 09/14/2012
Company: St. Dalfour
Tea Name: Golden Peach Tea (Premium Organic)
Tea Type/Varietal: Black
Region: Sri Lanka
Steeping Vessel/Amt. Leaf: Cup/tea bag
Plucking Season:
Liquor Color: golden brown/ amber
Leaf Characteristics:

  1. Steepings

1st Steeping: 2 good steeps
Water temperature: 190 Fahrenheit
Time: 3 minutes

Note: I took one tea bag and put it in my cup and add pure boiling water into the cup and leaving it to steep for a few minutes. Once done, I remove the tea bag and take in the tea’s aroma which is that of peach. Upon taste tea is very smooth and malty in taste and tea’s color is a darkish brown, in the light directly it is an amber color with the yellow dew immersing in the cups middle.

I am unsure if it is me or that the tea taste sterile because it is organic tea, I find that things that are organically made tend to be very cleanly like with that medicinal quality to it.

2nd Steeping: I would rate this second steep a 5* good tea.
Water temperature: 190 Fahrenheit
Time: 5 minutes

Note: Using the same tea bag I pour more water into my cup and leave it to steep; this time tea is still very strong but the color is lighter, seeing more of the lighter aspect of the amber, yellow/orange/brown coloring is playing in my cup. The tea’s aroma is still that of peach tea. I let it cool a bit more and removed the bag sometime later and pour it in my tea jug with some ice in the jug.

I am trying this tea as iced tea flavored water. It is nice if one just have to have flavored water and none else. The peach is ideally played with the coldness of the ice and this Ceylon tea is aptly blended with the peach when served as iced tea.

I did not like this tea when first I tried it and returning to it months later and adjusting it to my taste (although I am not an ice tea drinker), I found a way to enjoy this peach tea.

Preparation
190 °F / 87 °C 3 min, 0 sec

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I enjoy a lovely cup of tea most days,and I like sharing my tea experiences with the world. I have been doing this for most of two years now.

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