20 Tasting Notes

69

This is the first tea I’ve tried brewing with a more gong-fu-like method. Much more tea, less water, briefer. It’s really unlocked the refreshing flavours for me. Very pleasant. I may need to re-do several reviews brewing in this way.

Flavors: Plums, Seaweed, Stonefruits, Tobacco

Preparation
200 °F / 93 °C 0 min, 15 sec 12 g 10 OZ / 300 ML

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50

One of a number of lighter, more refined black teas I’ve bounced off lately. It’s malty and fruity, but delicately so. It’s actually a great tea, but I need something more solid in my black teas.

Someone with a better palate needs to add more comprehensive notes.

Flavors: Jam, Malt

Preparation
205 °F / 96 °C 4 min, 0 sec 3 tsp 14 OZ / 400 ML

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87

I can’t believe I haven’t already reviewed this! I’ve bought it about three times. It’s a great flavoured or flavour-imparted tea. Slightly sweet, satisfying, rounded. Changes each steeping.

Flavors: Butter, Popcorn, Rice Pudding, Toasted Rice

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 7 OZ / 200 ML

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85

This blend is the first tea I’ve drunk with milk since discovering real tea. I was looking for something to stand in place of the typical English cut-tear-crush teabag tea I would sometimes drink. This blend is just the job.

Flavors: Tea

Preparation
205 °F / 96 °C 3 min, 30 sec 2 tsp 7 OZ / 200 ML

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80

Malty more than anything.

Flavors: Malt

Preparation
205 °F / 96 °C 3 min, 30 sec 1 tsp 7 OZ / 200 ML

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55

Expected to hate this because I dislike white tea so much and yellow yea seems close to white, conceptually. But I neither like nor dislike it.

It certainly tastes healthy. Very vegetative. Lots of corn in there. No real depth with fruit or spice complexity for me. But definitely good if you want something very, very light.

Preparation
170 °F / 76 °C 0 min, 45 sec 2 tsp 7 OZ / 200 ML

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75

Black but refreshing. Not bitter. Good with cake not a bacon butty.

Preparation
205 °F / 96 °C 3 min, 0 sec 2 tsp 200 OZ / 5914 ML

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69

Edit: revisiting this with more leaf and a briefer steep, I get more from it. I also suspect it will get better as it ages, so I will revise as that happens. At 5g/100ml this is earthier, saltier. I don’t have clay teaware but I suspect this tea would be great for clay.

Pale but strong, with an apple hint. Has a good syrupy feel in the mouth. The taste is not my preference but it’s definitely not bad – lots there for someone.

Flavors: Apple, Earth, Mineral, Seaweed, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 7 OZ / 200 ML

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60

Rose hips and rhododendron. H keener than I. It’s good, but likely to divide opinion depending if you like floral fruity oolong.

Flavors: Flowers, Fruit Tree Flowers, Rosehips, White Wine

Preparation
205 °F / 96 °C 2 min, 45 sec 2 tsp 7 OZ / 200 ML

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73

Edit: On revisiting this I find the second steeping is much better than the first.

Has a good punch, well oxidised and quite tannin-y.

Flavors: Cedar, Dates, Fig, Honey

Preparation
205 °F / 96 °C 2 min, 45 sec 2 tsp 7 OZ / 200 ML

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Bio

I gave up alcohol in 2013. When my taste buds came back I discovered tea.

Location

Oxfordshire, UK

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