90

084/365

A crostata is an Italian baked fruit tart. I know this, because I checked. The pastry is buttery, and peach is a traditional filling (along with apricot, cherry, and nectarine). So far, so good. I’m wary of peach teas in general, because I’ve tried so many that have failed to live up to any kind of expectation. The fault in these cases, by and large, is with the peach flavouring. Usually, it’s artificial as hell.

Not so here! I can see why there are plenty of rave reviews for this one, because it’s so good. The peach is…peachy. On the sweet side, yes, but juicy and really just tremendously flavour-accurate. It’s even a little fleshy-tasting, like peach pulp rather than just juice. It has some substance to it. The pastry element is equally assured. There’s a buttery background note that’s spot-on freshly baked pie crust. It’s divine.

The base is yunnan, which makes this all the better in my book because I love yunnan. That’s no secret. It has a maltiness and a slight pepperiness that works really well with the peach and pastry flavours, and is metaphorically speaking the icing on the cake as far as this blend is concerned. Or, if you like, just another thing about it that’s perfect.

The sad thing is, I don’t have any more of this one. It came as a sample with my order, and now my cup is gone…

Perhaps not for long, though!

Preparation
Boiling 3 min, 30 sec 1 tsp

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

Hi :) I’m Sarah, 29, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.

Location

Norfolk, UK

Following These People

Moderator Tools

Mark as Spammer