789 Tasting Notes

This was a nice morning cup. I did overleaf a bit, but it was a little heavy on the Ceylon for my taste. At last, I feel like I’ve made progress in my palate development when I can identify a note that I do or do not care for by region :) I am hit or miss when it comes to Ceylons, admittedly heavier on the miss side. I haven’t found many that are anything that really stands out to me with the exception of silver tips and Amba estate Ceylon. This was nice to try, thanks, Sil! Bellocq has such a lovely website… makes me want to buy a lot of tea… :)

Preparation
Boiling 4 min, 0 sec 2 tsp 12 OZ / 354 ML
Sil

Same here as far as Ceylons go!

ashmanra

I only like low grown. High grown are too astringent and citrusy for me!

Nicole

I believe Amba is high grown. What I notice most out of it is eucalyptus – which could translate to citrusy. It is Uva climate which is odd, because I don’t much care for Uva ceylons.

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This stuff is seriously amazing. I am revisiting it today after a long hiatus (meaning it got lost in my piles of tea and I just now uncovered it again). This has a really strong savory almost smoked meaty smell today with overtones of salt. It doesn’t taste smoky though, which is good. It is very savory in flavor and very thick on the tongue. It’s almost like a soup broth. I did steep this for a really long time as well, probably upwards of 6 or 7 minutes.

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Smoky, meaty and thick. Not really my thing and surprising to me for a jin jun mei – not what I’ve had before. Happy to have tried it! Thanks for sharing, Sil!

Preparation
190 °F / 87 °C 2 min, 45 sec 2 tsp 12 OZ / 354 ML
Sil

Yeah there are some…uh interesting ones in there haha

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drank Fairtrade Organic Assam by Clipper
789 tasting notes

I’m not sure why you’d waste single origin organic Assam on fanning grade in a paper bag, but whatever… It was alright. Surprisingly it didn’t get bitter despite getting distracted by work when I had the best of intentions to pay attention. I didn’t use boiling water though. It wasn’t what I’d call malty, but it was better than the normal bags you get in a restaurant. I’d probably take it out of the paper bag and use a cloth one or a really fine infuser. I still taste the paper a bit even though it’s unbleached.

It’s just a mild, inoffensive black tea. Stronger than Ceylon but not as strong as a truly good Assam.

I keep trying these British brands, hoping to like one enough to keep it around, but it hasn’t happened yet.

Preparation
185 °F / 85 °C 5 min, 0 sec

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Earthy, thick, honeyed malt with molasses notes. A beautiful dry leaf that makes a tea that is delicious both hot and cold with multiple infusions possible. Om nom nom.

Preparation
3 g 10 OZ / 295 ML

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drank Canadian Maple by The Teaguy
789 tasting notes

This was a decent cup. Maple is not really my thing, though. It was a sweet tea with a moderate black tea base. If you like maple, you should try this. :)

Thank you for the sample, The Teaguy ! Sorry it took me so long to get around to a review!

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There is a mild menthol scent to this tea and it feels thick. But oddly, I don’t get much flavor at all out of it that I can talk about. Not even “tea”. I would be hard pressed, if given a cup I couldn’t see the liquid in, to even say this was tea. It’s not that it’s bad, it just isn’t much of anything. Thanks for sharing, Daylon R Thomas!

Daylon R Thomas

I’m sorry that the tea was such a let down. I hope that you are enjoying the other ones that I sent!

Nicole

No worries. They can’t all be hits. :) And it may just be an off day for tastebuds. Never know.

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Oh, good lawd amighty.

I need 365 of these cones. One for every day. These are so seriously deeply delicious and good for at least a couple of longer steeps. Butter, malt, smooth… liquid golden is a perfect term for this taste.

I’ve liked them before but this is about my favorite year for this tea so far.

Sil

Oooooh

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drank Teaguy Masala Chai by The Teaguy
789 tasting notes

Holy ginger, Batman. That’s primarily what I taste here with an afterthought of cinnamon. I shook up the bag before measuring out the tea but I must have gotten a lot of ginger in my measure. The black tea base seems well suited to the spices, though. All in all, if you like ginger, this is a pretty good chai! Thanks for the chance to try, The Teaguy!

I tried this straight first, but I’m just one of those people who thinks spiced tea is meant for sugar and milk. So I added a couple teaspoons of sugar which did even out the spice somewhat and a couple tablespoons of cream.

Preparation
Boiling 4 min, 0 sec 2 tsp 12 OZ / 354 ML
Sil

mmm sounds tasty!

Sil

I’ll have to look the company up.

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Mild and with a slightly creamy mouthfeel, light florals and grass notes. It’s a nice green oolong. Thanks for the chance to try, The Teaguy!

Preparation
180 °F / 82 °C 2 min, 0 sec 2 tsp 12 OZ / 354 ML

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Profile

Bio

Tea afficionado & founder of the Midwest Tea Festival. I wish I could make a living creating and serving tea parties, but alas, bills prevent that possibility. :) So I make do by catering tea parties for friends and co-workers and drinking tons of tea with my cats on my lap. :)

Location

Kansas City, MO

Website

http://www.midwestteafest.com

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