435 Tasting Notes
Experimenting again with Kashmiri Chai/Pink tea/ noon tea again. This started out as green tea. If you add milk to it it will go a pinky brown colour.
I TSP kashmiri green tea ( an assamic green)/ 2 cups of tea.
Extra water or milk.
Baking soda 1/8 TSP per 2cups of tea salt
4 cloves of cardamon
1 inch piece of cinnamon.
I used a variation of this recipe
Mine was a little bitter today because I was impatient and didn’t cook it long enough. But I like the spicing today and I added a little sugar and a bit of pistachios. It’s amazing though how smooth a tea this process can make when it is done right.
The cloves, cardamon, ginger, pepper and coconut are all apparent in the scent of this tea, with the first three being the most dominant. At first sip, the spicing seems pretty mild. The base tea is smooth, with sharp fruit and malt, and seems to overpower the spice. The spice is there in that I can feel the cooling sensation on my tongue, but outside of a with of cardamon I can’t really taste them. This could be because of several reasons, the first being that this is an old sample sachet, the second is that the spicing is purposefully mild, or it could simply be that the base tea does not work well in this concept. If it is designed this way it fits with the Indian stereotype of British descended tourists in which we are all seen to not be able to take the heat. Thanks for the sample Bluebird Tea, but this one just doesn’t work for me.
This smooth and pleasant tea accompanied my morning yesterday. These dark medium large leaves mixed with around 25% golden tip yielded 3 good steeps using my usual method of 1 TSP/225ml/94°C/1 min+1 for next steep, which is slightly less resilient than some of the Yunnan’s I’ve been drinking. The last steep was weakening and I will probably extend the steep time the next time I drink it.
The first steep smelled of malt, cocoa, a musky, grainy scent, and red fruit. The taste was sweeter than the scent with with a strong barley note mixed with cocoa and caramel. There was a faint leather spice mixed in with light malt and a touch of fruit. The tea had a slightly metallic, mineral note that leant a certain coolness to the flavour of the tea. The tea was very smooth on the tongue.
Future steeps introduced a light bright floral note, plum mixed with red fruit and a light hay note. The caramel evolved to cane sugar.
Altogether this was a smooth, pleasant, and uncomplicated accompaniment to my day.
Thanks boychik for the sample!
I must admit to appreciating this tea more than I first thought. It has become a tea I turn to when I want a nice classic robust cup of tea. It has great fruit and malt tones, with brown sugar and a complex mix of spices without that lemony or sweet potato tones of some Ceylon’s. There is something thick and satisfying in its texture and it has a potent dose of caffeine, my fingers are buzzing!
This tea was my accompaniment to the world cup today.
I got 15 steeps out of it (35,25,35,45,55,65,90,80,95,125,180s, 5,6,8,10 min) after the rinse. I found it kind of interesting it started savoury with vegetal,wood, and almond meal among the fruit and floral notes and ended savoury, with fruit and floral notes that vied for dominance within the centre. My favourite steeps were the second set of three where apple, magnolia and honey were the more prominent notes. The other thing I noticed with this tea was a bit of a disconnect between the scent and the taste. With the scent promising warm apples with cinnamon and raisins, whereas the taste was not as sweet and often much more floral than expected. Anyways I did very much enjoy this tea. Below see the scent and taste notes I found. Thanks again Green Terrace Teas this was my first Gui Fei and I appreciate the chance to try it!
Scent: cream, soft creamy floral that opens up to Magnolia, apple flower, apple( which dominates most of the steeping)’ plum,raisins, cinnamon, raw almond, woody tone, light vegetal scent.
Taste: cream, soft creamy floral that opens up to Magnolia, apple flower, pluumeria, apple( which dominates most of the steeping)’ plum,raisins, cinnamon, raw almond, woody tone, artichoke, cooked broccoli stem, musk, celery leaf.
Sip down. I never did do a proper review for this tea:). The Blueberry is sweet and jammy. The rooibos is present and slightly woody but not really a problem for me. I think the thing that makes me hesitant to repurchase this tea is that the cream is very milky to me and I hate milk. This is a strange food aversion as I love other dairy products, but I never liked milk and I don’t even have it in cereal. However once I get over that, the tea does taste a bit like a warm blueberry scented latte with vanilla. If you like milk with a bit of fruity sweetness and don’t mind a slightly present rooibos, this may be a tea for you.
This was the generous sample I received with my Yunnan Sourcing order.
I think this would appeal to those looking for a nice, robust malty tea.It has malt and tart fruit ( longan, currants) in abundance, but these are supported by dark honey, spice ( cinnamon and a sweet, citrusy, spicy floral), cocoa, salted butter, and alfalfa. It has a really nice balance between the tart, sweet, bitter, and creamy notes. It has a good dose of caffeine.
The tea itself has nice resilient ( they hold up to multiple steeps) leaves, that are a long deep black brown with around 25% gold tips. They have a fresh, floral, hay like tone when dry.
This tea would make a good every day tea for those who prefer a malty tart tea!