Heiko Blume

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Recent Tasting Notes


Well, I know a bit more than I used to about making tea, so I decided to apply that knowledge, and try this tea again.

This is a loose leaf tea, but the leaf is very fine, and seems to have a lot of tea dust clinging to it. I used water that was less than boiling – brought it to a boil first, then let it cool till it was still. I also reduced the amount of leaf compared to what I used before – a scant tablespoonful, and steeped for much less time – 3 minutes, where I had used 5 minutes previously.

I prepared this in traditional East Frisian fashion – pour the tea, add a lump of rock sugar, and dribble in a bit of cream, without stirring. Then “wait and see and take some tea!”

East Frisian teas are supposed to contain Assam tea, and this definitely tastes like it – a bold, assertive malty Assam flavor. I expect that is necessary to stand up to all of the cream and sugar. I tried the second cup from the pot without the additional cream or sugar, and it is quite an acceptable cup of Assam blend, though not the best I’ve tasted.

Anyway, I’m upgrading my rating of this. This is something I would definitely reach for, when I am in the mood for a strong tea with cream and sugar.

200 °F / 93 °C 3 min, 0 sec

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This is Frisian (German) tea – a special blend meant to be drunk in the German fashion, with rock sugar and cream. I used water just off the boil, and steeped for about 4 minutes. The tea brewed up very strong and brown, with some sediment, and with a distinct cooked flavor.

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