I ordered two packages of this, and I am glad that I did.
I tend to have trouble with white teas, I think in general they are too mild for my taste. It could also be that my palate for tea isn’t as developed as it will be later. I know normally whites are steeped short and at lower temps. But, I ran across a thread on Steepster where a tea company owner recommended trying boiling water and a long steep.
So, I tried this tea two ways before posting this. The first steep, I tried boiling water and a (gasp!) 5 minute steep. The second time was preboiling and a 3 minute steep.
While I know the former will look like sacrilege, I enjoyed it far more than the second one. So now I want to go back and try that with the whites that have missed the mark for me before.
In the pouch, this tea has a strong and very appealing berry smell. It also smelled sweet and I have no idea how Frank accomplished that. Steeped for the longer time at boiling, the cup was strong but not bitter (I sweeten my tea a bit). There was a very robust raspberry or blackberry flavor and that stayed behind as a pleasant aftertaste. I tend to like strong black teas best, and steeped this way the tea definitely stood up flavor wise.
The shorter steep didn’t taste like a lot and had a very light color. I also thought the leaves didn’t look like they were “done” if that makes any sense. Method one is definitely the one for me!
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I recently read someone tasting note that person always steeps white at 165F long steep like 5-7 min. She says its the best and flavorful. You got lotsa tea to experiment;)
I’ll try that next!
I did a double take when I saw this name. Then I saw it was you and I was far less surprised. Did you put him up to this one, then?
Hindbærsnitter is pretty much the only cake that I actively dislikes. Far to dry and cloyingly sweet. I just can’t see the appeal. I once bought a piece of cake in a 7-11 and not only did they give me the wrong one, they gave me a hindbærsnitte! One of the only times I’ve actually bothered to go back and quibble. Anything else, I’d have just eaten whatever they gave me instead.
Guilty! I think the flavors lend really well to tea. When we are in Denmark, my favorites are vandkringle and brunsviger, but the rest of the family likes the hindbærsnitter a lot. So much that I have to make them in the States a few times a year.
http://i.imgur.com/g8QXMB9.png
http://i.imgur.com/Sg1O1nm.png
Looks authentic. :) I’m fond of brunsviger as well, but I haven’t ever tried baking it myself. I enjoy baking but I don’t get along well with yeast. It just won’t succeed for me even though I do exactly like it says in the recipe and everything seems to be the correct temperature. I attempted a beesting cake the other day, though, which was moderately succesful. Not properly risen (of course) and a bit dry, but with the custard in the dryness didn’t matter too much. I do have 3/4 of a packet of yeast lying around now, though. Perhaps I’ll try a brunsviger tomorrow. Last day off for Easter and also my birthday. Stands to reason I should have some kitchen-fun then. :)
Sounds good…I often like a loonger steeping time
as I prefer a really bold flavor and I sweeten with stevie
so the bold taste is better with the sweetness…JMHO
I loved your baking pictures!!
I recently read someone tasting note that person always steeps white at 165F long steep like 5-7 min. She says its the best and flavorful. You got lotsa tea to experiment;)
I’ll try that next!
I did a double take when I saw this name. Then I saw it was you and I was far less surprised. Did you put him up to this one, then?
Hindbærsnitter is pretty much the only cake that I actively dislikes. Far to dry and cloyingly sweet. I just can’t see the appeal. I once bought a piece of cake in a 7-11 and not only did they give me the wrong one, they gave me a hindbærsnitte! One of the only times I’ve actually bothered to go back and quibble. Anything else, I’d have just eaten whatever they gave me instead.
Guilty! I think the flavors lend really well to tea. When we are in Denmark, my favorites are vandkringle and brunsviger, but the rest of the family likes the hindbærsnitter a lot. So much that I have to make them in the States a few times a year.
http://i.imgur.com/g8QXMB9.png
http://i.imgur.com/Sg1O1nm.png
Looks authentic. :) I’m fond of brunsviger as well, but I haven’t ever tried baking it myself. I enjoy baking but I don’t get along well with yeast. It just won’t succeed for me even though I do exactly like it says in the recipe and everything seems to be the correct temperature. I attempted a beesting cake the other day, though, which was moderately succesful. Not properly risen (of course) and a bit dry, but with the custard in the dryness didn’t matter too much. I do have 3/4 of a packet of yeast lying around now, though. Perhaps I’ll try a brunsviger tomorrow. Last day off for Easter and also my birthday. Stands to reason I should have some kitchen-fun then. :)
Sounds good…I often like a loonger steeping time
as I prefer a really bold flavor and I sweeten with stevie
so the bold taste is better with the sweetness…JMHO
I loved your baking pictures!!