Oh dear. I expected more from this one, I really did. I did get a bit of what everyone’s raving about — a bit of something woodsy, a slight cocoa note… but there was an /odd/ smell and taste that I couldn’t quite place… and then my brain came up with: Potato. I am getting a very strong savory, potatoey note from this, and it is not what I like in a tea at all.
Brewed Russian style, so it may be overstrong or oversteeped. I’ll try it western style to see if that makes it any better. =/
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What do you mean by “brewed Russian style”?
Apparently this is strange by most people’s standards, but the way Russian people (or at least, those I’ve encountered) brew black tea is by first using extra tea leaves to make a tea concentrate, and then diluting it with boiling water. (Both my parents swear the tea tastes different this way, and for a long time they refused to drink black tea that was brewed “western style”.) Unfortunately, this doesn’t work too well with teas that are sensitive to oversteeping, so I figure this might be one of them…
Oh, that’s cool. I do that with coffee, but didn’t think of trying it with tea.
Huh. And I hadn’t thought of doing that with coffee. You learn something new every day…
What do you mean by “brewed Russian style”?
Apparently this is strange by most people’s standards, but the way Russian people (or at least, those I’ve encountered) brew black tea is by first using extra tea leaves to make a tea concentrate, and then diluting it with boiling water. (Both my parents swear the tea tastes different this way, and for a long time they refused to drink black tea that was brewed “western style”.) Unfortunately, this doesn’t work too well with teas that are sensitive to oversteeping, so I figure this might be one of them…
Oh, that’s cool. I do that with coffee, but didn’t think of trying it with tea.
Huh. And I hadn’t thought of doing that with coffee. You learn something new every day…