91
drank China Breakfast by Rishi Tea
405 tasting notes

From the aroma I was expecting more fruit and spice than malt and chocolate, but upon tasting the smoothness is definitely chocolate. Very flavorful, but a bit harsh plain. A dash of milk improves it, bringing out the chocolate even more, and a bit of that fruit I smelled. I’m still not getting anything that I’d call malt, none of the rich bakeyness of an assam, but judging from Fujian Baroque and this? I love me some chinese breakfast teas.

A second steep at 5 minutes is smooth enough to drink plain, but visibly weaker (copper, rather than the dark red color of the first), so I wouldn’t expect a third out of these leaves.

Preparation
205 °F / 96 °C 3 min, 45 sec

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Some notes on ratings:

I’d have separate rating scales for tea types if that were possible (probably Black, Flavored Black, Darjeeling/Dark Oolong, White/Green/Light Oolong, and Herbal) because the flavors and quality markers are just too different. A flavored black rated 100 isn’t better than every oolong I’ve ever drunk, just delicious for a flavored black.

Ratings are a combination of my enjoyment and the perceived quality – I do often demote teas a few points for artificial flavorings, small quantity of steeps supported, or weakness of flavor (requiring extra leaf).

I pay less attention to the number than the order of my ratings; I don’t necessarily keep a stock of everything rated 80+, but if two breakfast blends are rated 82 and 84 I consistently enjoy the 84 more.

And in case it’s not obvious? I am not an expert. I don’t even know what I like until I taste it sometimes, but I’m ok with that :) I like learning to like new teas, as well as enjoying the comfort of familiar ones.

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