408 Tasting Notes
Alright tiny pot, here we go. 1 level tsp/4oz water. I did rinse the leaves with boiling water, for about 10 seconds, but I’m going under the recommended temp here because the leaves look pretty green and I’m desperately afraid of cooking them.
Steep 1: 2-ish minutes, 195°F
The first steep, hot out of the pot, smells like the most delicious butter I have ever tasted. A little bit cinnamon, a little bit cream. It tastes buttery too, and something else I can’t put my finger on (of course). It’s strikingly like drinking a soft buttered dinnerroll, in any case. There’s a sweet floral aftertaste though, very pleasant. It’ll be fun to see how this one goes.
2:45, 185°F (I didn’t warm the pot as well this time). The color has been a bright yellow-green for both steeps; still smells very rich and buttery, though the scent fades as the tea cools.
3:30, 200°F Should I be smelling chocolate in an oolong? I’m getting chocolate more than butter on this one. The color is a deeper yellow this time, probably due to hotter water. The flavor is starting to get a little more vegetal, but only a touch.
4:30, 195°F Still good color, but the flavor is starting to weaken a bit – I’ll up the steep time more on the next. Definitely getting more vegetal tastes.
~8 minutes, 205°F Seemed to still have some caffeine in it, which I didn’t expect. A bit bitter, but plenty of flavor left. These leaves probably could have done more, but I am well pleased.
Got my Samovar order today, trying the lychee before tackling the Four Seasons. Let me just say – the glass oolong pot is adorable. It also seems to hold heat better than I expected, only about a 10°F drop in 3 minutes
Samovar’s description is good: this is light, sweet, and a smooth. It’s also floral. Read the description carefully and you’ll note that lychee flowers, in addition to the fruit, provide the flavor. I don’t mind, I like floral teas, I like the sweetness you can get from flowers of most types, but if you dislike rose teas you won’t like this either. The flavor is quite strong, almost perfume-y. The fruit is more noticeable if you take a big mouthful and swirl it around – there is a bit of a sour/berry taste.
I like the 2nd steep (5 minutes) at least as much, if not better. Less flower-sweet, more fruit-sweet.
So I kept track of the temperature of my water throughout steeping today, and discovered that I haven’t been steeping my teas in boiling water, ever. Even warming the pot with boiling water only got the starting temperature up to 205°F (though admittedly, I’m only filling my little Bee House teapot halfway – I know that’s a nono). Without warming it’s more like 195.
Anyway, the slightly higher temp today made for a notable darker tea, but I’m not sure I like the change – there’s less chocolate and spice, more of just a “black tea” flavor, but the aftertaste is a lot more fragrant and lingering. Will keep playing with this a bit.
This is a good vanilla black tea. I find the flavor a good balance between authenticity (Adagio’s in particular always tastes fake, more like frosting, to me) and strength of flavor (vanilla teas flavored just with vanilla bean tend to be overpowered by the black tea). This will likely be included in my next order to Harney.
I’m backlogging from a weekend w/o internet, so I can’t remember anything more nuanced about the flavor. It was very satisfying though.
Beautiful deep red hue in the cup; I think someone pegged it as garnet. I think my water was a little too cool, because the flavor is very mild: sweet, smoky, a little bit of an earth/pine taste, but with none of the heft I’ve gotten from Jackee in the past. Will try to remedy this on the next steep (Jackee always gives me two, if not three).
2nd steep (with slightly hotter water) is a little sweeter, less smoky. The color is less intense, but the flavor is still strong, and smoother.
3rd steep is amber, sweet, and mild. Definitely got a dark/sweet flavor on the last couple of steeps that could be called burnt sugar. Any hint of astringency is gone by the 3rd, so it’s just a round, mellow, yes caramel-y, flavor. Almost starting to remind me of honeybush, but not as woody.
This is hands-down the strongest tea I own. Fruity, brisk, energizing. I think describing a tea as a “coffee converter” is a bit cliched at this point, but that is what comes to mind – it has the caffeine and the strength of flavor. It was fruitier before adding milk, but a little harsh for my taste. I think maybe I have been oversteeping this, because at 3 minutes (and 1 level tsp/8oz) I’m getting a lot more of the fruity/winey taste, so bumping the rating accordingly.
First thing I notice about this one is the CTC leaves – the dry tea looks like a bunch of tiny pellets. The tea itself brews up a nice dark red/brown, and certainly smells the way chai should: warm spices and black tea. A nice blend of spices too, not too much cinnamon. I find this too bitter to drink plain; honey helps a little, milk helps more. With both, it is tasty. A very solid chai choice – might buy again, but I’d rather find something that doesn’t absolutely require sweetener.