Arbor TeasEdit Company
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Recent Tasting Notes
This was a sipdown from yesterday, but I thought I’d write a proper review of it now that I remembered to look on the empty bag and find which company it was from.
I’m a very big kukicha fan (and houjicha too) because I love the sweet, woody, toasted grain flavour. This wasn’t a great kukicha as a few of the cups were bitter. It was about 50/50 on the bitter vs not bitter over the 6 or so cups I made. I still enjoyed it, but do remember this needs a higher steep temperature. Steeping at lower temps (80-90 C) will get you weak flavoured tea or tea with flavour that is bitter. Go with more leaf, hot water, and a moderate steep time for the best flavour.
Flavors: Earth, Roasted Barley, Toasted Rice, Wood
There are two things in life I refuse to discuss with anyone, religion and politics, but since today is the presidential election I thought at the very least I’d mark the occasion with a special tea grown in the US. I’ve been fascinated by the handful of teas I’ve seen grown in America, but because they’re grown in small amounts and have a limited availability I’ve only managed to sample a few—most of which have been from Arbor Teas. This one in particular is a green tea, grown on the Mauna Kea Tea Farm in Honokaa, Hawaii. The volcanic soil of this region produces a tea that’s nothing like the more widely available green teas from China or Japan. The flavor is brisk and astringent, with hints of hay and a mild floral finish. Because the level of astringency is so high it has a tendency to leave behind a dry mouth, so it’s not a tea I would enjoy during the summer when I’m constantly parched, but it’s very well suited the cooler months of the year.
This tea is amazing. It’s got this wonderful, almost buttery mouthfeel that is incredibly smooth. The flavor is somewhere between green and black – it’s got the lightness of the green without the vegetal notes, and the boldness of a black tea. The only down side is that it is very unforgiving with variations in water temp and time, and quantity of tea leaves used.
The robust, spicy flavor of this tea makes it one of my top picks for fall, but since it’s lightly sweet, it also makes an excellent iced tea— one that requires no added sugar. I’ve been struggling with my love of sugar my entire life, so finding teas that are naturally sweet has been a huge priority to me. It means I can still enjoy sweet tea and not feel guilty about what all the added sugar is doing to my heath.
You can read the full review on my blog:
I don’t care for hibiscus on its own, but do use it when making my own blends. The hibiscus adds beautiful color, ranging from light pink to crimson red depending on quantity used. It also lends a nice tart flavor to tea, that pairs well with other herbal teas like chamomile.
Flavors: Citrus, Fruity, Tart
Decided to finish off a few remaining tea samples and started with this one. Plainly put, I did not care too much for this tea. It is earthy and has a a swampy-vegetal taste which doesn’t feel pleasant going down. Doesn’t even come close to some of my favorite silver needle teas.
Flavors: Earth, Smooth, Vegetal, Wood
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Flavors: Hay, Sweet, Vanilla
I believe I have found the perfect black tea for me! I discovered what the “stone fruit” description is. I never knew what that tasted like but here it is in this incredible tea!! Both iced and hot this Ceylon just hits the spot! I brewed at 195 and 208 both for 4 min. Both temperatures worked but I do enjoy 195 degrees more seems to bring out more juiciness!