Sample package label:
“Blend No. 18
Steven Smith Teamaker
Full Leaf Black Tea”
“A sophisticated blend of full bodied, rich and malty Indian Assam teas, paired with succulent Ceylon dimbulla, intense and floral Ceylon Uva and a touch of smokey Keemun from Anhui. The taste is dense, robust and delicious, with or without milk, anytime you need a bit of extra inspiration. “
“Ingredients: Second flush Indian Assam, Ceylon Dimbulla, Ceylon Uva and China Keemun full leaf teas”
“Bring filtered water to a rolling boil. Steep 5 minutes.
Technically a breakfast tea, it is equally good for dessert.”
Per: Alex Pieroni: “I would say 1 sachet for every 12 oz of water.”
12-oz filtered water with total dissolved solids (TDS) of 27 ppm, heated to 212*F.
1 sachet – 3.4 g (My Weigh Durascale D2 660), without sweeteners, milk or cream.
Dry leaf: long, uniform sized, blackish brown
Fragrance: Subtle hint of pipe tobacco
Liquor: Clear amber brown
Aroma: Malty Assam aroma without an obvious smokiness that sometimes is associated with Keemun.
5-min Infusion: A robust full-bodied flavor black tea without bitterness. There was moderate sense of astringency that persists on the tongue. I suspect is due the high-altitude grown Ceylon Uva. There was also a very subtle caramel-like sweetness in the finish that’s probably due to the Keemun in this blended tea
Re-steep: 6-min Infusion Nearly as full-bodied and without any astringency.
Impression: A full-bodied blended black breakfast tea for those who don’t mind astringency. For those who do, one could try brewing this tea at a lower temperature such as 195*F.
Suggestion: To consider using less Ceylon Uva and perhaps more Keemun in this blend.
Thanks to Alex Pieroni of Steven Smith Teamaker for providing this free sample.