414 Tasting Notes
That phenomena wherein a tea you were “meh” about from the start begins to become absolutely delicious when you’re running very low on it.
And then there’s the added threat that the company I got it from has since closed down, and I don’t know their sources.
Very classic Ceylon smell, taste is clean, slightly astringent, woodsy—oaky, yes. Dry. You’d think by now I would have gotten a little better at describing tea. Bah.
This just smells so delicious and it tastes like heaven. I really should have gotten more. There wasn’t much left when I picked it up, and I’d already picked out three other teas, so I only got 25 grams of this. Next year I think I’ll get the tin. This deserves a permanent tin.
The smell is nutmeg and pumpkin. It’s not overflowing cinnamon as some spiced teas can be. It smells like spiced pumpkin pie, and it’s not a fake taste when you sip it. The spices aren’t too strong, so I like it without milk. The spices aren’t overall strong enough to stand milk very well, if you make it the traditional chai way, I mean. Just have to make it stronger next time I do that.
I made this in my thermos at work, and was in /heaven/. I’d forgotten what it was like to have a Yunnan in my cupboard.
Not a touch of bitterness at all, and I remember there being a toasted marshmallow sweetness. Not strong and peppery, this one. A better note will come when I get a chance to sit down with a cup in front of Steepster.
The leaves are long, wiry and dark, with twists of gold like the picture (although they aren’t nearly so bright).
It smells nice, and brewed to a nice red. I got a faint hint of fruit in the taste, but mostly a Ceylon tea taste. Oaky, I guess, although I don’t really know what that means. Perhaps smoky in that it almost seems salty. Ceylon in the front, sort of savoury. Almost, /almost/ like fruit at the edge, or the beginning.
I realized when making this, that Davidstea puts the same steeping parameters on all its tea. Well, that explains a lot. I’ll be ignoring those from now on, I suppose.
4-7 minutes seems like an /awful long/ steeping parameter for an oolong. I did four minutes anyhow, and just as expected, the tea came out tasting a tad stewed. It was a strong, slightly cloudy yellow.
But the hint of vanilla is very nice. I’m not quite sure what the lemon myrtle adds… I don’t taste a citrus, although the vanilla is almost zesty?
A bit like buttercream frosting. And pouchong.
Second Steep, Five Minutes: Less creamy vanilla, and I’m definitely getting citrus in this. Lemony oolong. It’s present in the smell as well. Pouchong’s less stewed tasting, as it’s weaker overall, but still strong enough to back up the lemon citrus. Very Pledgy.
Third Steep, ~10 Minutes: Let this one get away from me. Forgot about it for a bit. Ten minutes, I think. Got a strong citrus taste, tea, a bit too astringent. My fault.
It did not brew inky black despite only doing one steep, but it was a short four minutes (the steeping instructions gave you a range of four to six).
First sip is a good ginger. Still pretty hot, though. I’m getting pu’erh in the smell, though.
I only did four minutes, so I can understand why this is rather soft. I like it, though. The pu’erh isn’t too strong, but there, and I like the spicy ginger.