1755 Tasting Notes
This seemed like an odd choice to start the morning with, even to me and I’m drinking it. It was there, though, and it’s a lovely warm spring day, so I decided to throw caution to the wind. I used 1 tsp of leaf for my cup, and gave it 4 minutes in boiling water. When I returned, the liquor was a deep pinky-red (hello, hibi!), but the scent was sweet and tropical.
The first sip shows that you shouldn’t judge by appearances, because this one actually tastes exactly as it should. I get pineapple immediately, sweet and true to life, followed quickly by coconut. There’s a slightly odd floral in the midsip, but it’s not too heavy or thick tasting so I’m choosing to ignore it. The mint comes our pretty well in the aftertaste, the sweetness of the spearmint most prominently, but with the deeper, cooler resonance of the peppermint lurking in the background.
I’m more impressed with this one than I expected to be. Pineapple mint seemed like an odd flavour combination to me, but it really does work. The mint isn’t strong, so the sweeter fruit flavours are allowed their time to shine, but it does add a refreshing cleanness that’s actually very welcome after the sweet tropical fruit flavours.
What I really want now is to try this one cold brewed in the summer. A definite repurchase in the warmer months ahead.
I’m in one of my comparatively rare raw pu’erh moods today, so I pulled this one out to start the work day with. I gave the leaves a 1 minute rinse, and then went back for a first infusion of 1 minute in boiling water. The tuocha comes apart completely in the first steep, despite seeming initially hard and very compact. The leaves are a medium brown in colour and quite large, the scent very heavily spicy with an edge of raw wood.
To taste, the first infusion is quite potent. There’s an initial smokiness that lingers well into the aftertaste, quite a heavy bitterness, but also a touch of fruitiness that’s very juicy, reminiscent of stone fruit generally and apricot specifically. It’s an interesting combination of flavours, but it seems to work in an odd way. It’s a touch astringent after a few sips, and leaves me feeling a bit dry-mouthed.
I went for a slightly shorter second steep – 40 seconds – to try and combat some of the astringency. It’s worked to a certain extent (there are still hints of it at the end of each sip), but the overall flavour is also less. The second steep is a little smoother, with less juicy fruitiness and a little more woodiness. The smokiness has faded a little, but is still lurking in the background. I can taste a more savoury, mushroom-like flavour this time that wasn’t there before.
Third steep for 40 seconds in boiling water. I’m probably going to stop with this infusion, because I’m not really feeling this one. The flavours are okay – and they work, even though they probably shouldn’t – but the astringency and the dry mouth are too much for a work day when I’m talking a lot on the phone and need to feel hydrated. I have another sample sachet of this one, so I’ll be trying it again at some point in the future. It’s not over until its over.
A sample from Miss B. This is my second cup this morning, and both have been interrupted so I’m not sure that I’ve really done them justice. I used 1 tsp for each cup, in boiling water, for 3 minutes and then more like 5 minutes respectively. I added milk to both because they brewed up quite dark, and because that’s usually what I do with chai anyway.
Even with the extended brew time on the second cup, the flavour of this one is quite mild. It’s wonderfully creamy, which is something I love in chai, but there’s really not all that much in the way of spicing that I can taste. I do get hints of cardamom and a touch of ginger and clove in the aftertaste, but that’s really it. Mostly, it comes across as a creamy, smooth black tea with just a chai-like hint around the edges. It’s pleasant to drink, but I really like more kick from my chai.
A sample from Miss B. This one actually reminds me quite a lot of 52 Teas Cinnamon Roll Honeybush, only it’s a black tea…and all the better for it. I used 1 tsp of leaf for my cup, and gave it 3 minutes in boiling water, no additions. The liquor is a medium golden brown, and the scent reminds me of warm danish pastries – sweet, a little pastry like. My colleague said it made her think of toast, but I guess some people are just a bit odd.
To taste, it’s cinnamon roll in a cup. The cinnamon isn’t too sharp, just a prominent yet gentle spice. The vanilla is the really amazing thing here, creating a flavour very much like icing, and adding a distinctive creamy sweetness that lingers well into the aftertaste. The black tea base is smooth and allows everything to shine nicely without really making itself too conspicuous. This might be flavoured tea heaven!
Many thanks to Miss B for sharing this with me. It’s been an unexpected hit, and I’m very glad to have tried it :)
I’m starting Easter early with this tea. There are only three days of work this week, so that’s more than enough reason to celebrate. Also, I just realised that I still have my sample of this tea from 2015, so I’m catching up with that before I start the 2016 version I got with my recent Bluebird order. So, anyway. The tea.
I used 1 tsp of leaf for my cup. It looks predominantly rooibos based to me, although there are a decent amount of ceylon leaves also present – maybe 70:30. The scent of the dry leaf is massively fruity, mostly orange. It reminds me a lot of undiluted cordial. I left this one for around 3 minutes before I added a splash of milk.
To taste, it’s actually more flavour accurate than I was expecting given the scent. It does remind me of hot cross buns, particularly when you first open a packet of fresh ones. I can taste orange (lots!), a pithy kind of taste that could be citrus zest, apple, cranberry, and currants. There’s also a hint of cinnamon lurking around in the mid-sip, but it’s not particularly prominent.
The vanilla is more of a scent than a flavour for me, but it does translate as a mild creamy flavour that’s very reminiscent of the white cross and maybe melted butter at a push. I’d like that to have been a bit stronger, but it’s there and I’m happy for that. I’m aware that this blend contains some Lapsang Souchong, but again it’s not a big part of the overall flavour. I get flashes of it every now and then, and they make me think of toast – or toasted hot cross buns, maybe. Love.
What I’d have liked here is more of a “bread” flavour, to go with the fruit and spice, creaminess and smokiness. That would really have set this one apart for me. As it is, it’s just a bit too fruity (orangey) to really capture the true flavour of hot cross buns. It’s close, though – so close.
…and then I remembered that this one isn’t flavoured, other than the vanilla beans. Drinking this one today, that made it all the more amazing. Plain black tea that suggests rich, dark chocolate and black cherries? To the extent that the first time I drank it, I just assumed it had to be flavoured? It’s right here.
My appreciation of this one just zoomed up the scale. It’s an excellent dessert tea.
I got REALLY EXCELLENT sweet potato notes from this one today – clearly I caught it at just the right time. Unfortunately, I wasn’t paying attention to my parameters so I’ll probably never be able to recreate exactly the same circumstances. That’s what comes from pottering around absent mindedly when you’re half asleep.
Enjoyed it, though. Dian Hong rules.
A sample from Miss B. I was in the mood for gin this morning, but there being none to to hand I had to settle for tea with copious juniper berries instead. This one fit the bill perfectly. In actual fact, it appears to be at least 85% juniper berries. There’s a scattering of spearmint leaves, the tiniest bit of pu’erh, a few peppercorns, and only the tiniest quantities of the other ingredients (birch bark, tulsi, anise and cardamom). I used 1 tsp for my cup, and gave it 4 minutes in boiling water. I crushed most of the junipers first just because they’re better that way.
To taste, this is like a fresh, foresty chai. The main flavour is juniper, no surprises there. I love it, though, so I’ve no complaints about that. Second comes the spearmint, sweet and cooling, followed by a touch of earthiness from the pu’erh. I think that’s where the “forest” vibe is coming from – it has that characteristic wet leaf/forest floor flavour that can be so appealing in pu’erh. The spicing is more prominent than I thought it would be, running throughout the mid sip and lingering long in the aftertaste. I can clearly taste cardamom, star anise and pepper, which is surprising given how little there was of it amongst the dry leaf. I can also taste something that’s reminding me of black liquorice (and thankfully it’s not my nemesis liquorice root). Altogether, it’s a better combination than I was expecting – unusual, but very drinkable, and the flavours work super well together. I’m really pleased to have had the opportunity to try this one!
A sample from Chi Whole Leaf. This is the second of the five samples from Chi Whole Leaf that I’ve tried, and I picked it out this morning because it seems that I’m simultaneously terrified of it, and looking forward to it the most. The powder appears to be less finely ground than the other samples, and it’s possible to see much larger flecks of it both dry and when mixed with water. I used 1/2 tsp of powder for my cup, and mixed it into boiling water. The powder rose to the surface this time, creating an orangey foam, which was unexpected and a little disconcerting. The liquor itself is a deep dark red, as I’d expect from anything with hibiscus in it.
I left this one to sit for a few minutes, and the surface “foam” mostly dissipates. The powder is still visibly suspended in the water, though, and it creates a rather unpleasantly grainy sipping texture. The flavour itself is milder than I expected – it’s tart and sour in characteristic hibiscus fashion, but not mouth puckeringly so, and there’s a pleasant floral in the mid sip that does remind me of rose. It’s not particularly well defined, though, so if you’re looking for a clear “rose” flavour you’ll be disappointed. There’s supposed to be jasmine, but I can’t detect that at all. Mostly, it comes across as a hibiscus blend, with a hint of floral. Pleasant enough, but not amazing. It’s also quite “flat” tasting – there’s no aftertaste, and none of the flavours really seem to last beyond the immediate sip. I wanted to like this one, but I have to say that it’s really odd stuff, and not really my cup of tea groan at all. While I appreciate the chance to try these, so far I’m not sold on them at all.
A sample from Miss B. This one came out a lot stronger than I was expecting, in that the initial sip contains quite an intense hit of blackberry. It reminds me a little of cordial – syrupy, sweet, but very fruity and with an edge of sourness totally reminiscent of actual blackberries. As this one cools, the sage begins to emerge. It starts out as an indefinable “herbal” kind of flavour, but with successive sips I really could start to identify it as specifically sage. Stuffing, anyone?
Although it reminds me at least a little of roast chicken with all the trimmings, I actually like this flavour combination. It’s slightly unusual, which is always intriguing, but it works pretty well. The sage cuts through some of the tart sourness the blackberries present, and pushes the overall flavour away from one-note fruity. I could be a fan!