Yorkshire Harrogate

Tea type
Black Tea
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Edit tea info Last updated by TeaEqualsBliss
Average preparation
Boiling 2 min, 30 sec

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From Culinary Teas

Country of Origin: China, Kenya, India.
Region: Yunnan, Kiambu, Nilgiri + Assam.
Shipping Port: Hong Kong, Mombasa, Cochin + Calcutta.
Grade: FTOP (Flowery Tippy Orange Pekoe), BP1 (Broken Pekoe 1), FBOP (Flowery Broken Orange Pekoe), BOP (Broken Orange Pekoe).
Altitude: 4000 ft., 5000 ft., 5000 ft., 1500 ft. above sea level.
Manufacture Type: Orthodox, CTC
Cup Characteristics: A lightly astringent cup becomes golden bright with milk.
Infusion: Lightly astringent infusion becomes golden bright on milk.
Luxury Ingredients: Black tea


It is immensely fitting that Harrogate, Yorkshire, a city in central England should have a tea named after it. Why? There are a few reasons. The first is that the city is known for its water – the prime ingredient in a fresh hot cuppa! The city is home to many ancient wells, most famously, the Tewitt well discovered by one William Slingsby sometime during the 1700’s. Slingsby believed that Harrogate’s water supply had healing properties and the ability to cure almost anything.

The second reason, and this is probably because of its wonderful water supply, Harrogate has long been famous for its proliferation of teashops. Tea and Harrogate have a shared history dating back to almost the first recorded instance of tea consumption in Britain. Nowadays, a visit to the old city is considered incomplete without a stop to Betty’s teashop for a good strong cup and a plate of pastries. And it must be true what they say, that a good cup of tea starts with the right water, because the tea served in Harrogate has a wonderfully sweetish cup you won’t find anywhere else.

The third reason Harrogate should have a tea named is after it is a little less obvious. The reason is simply that the city is home to a festival celebrating that most British of literary institutions – Crime. The annual Harrogate Crime Writing Festival brings together authors and readers alike to revel for a week in tales of greed, crime, and murder – very British – just think Jack the Ripper. Well, it occurred to our Master Taster that the best thing to do while curled up on a couch with a good crime novel was to sip a cup of tea. So, without further ado we present this blend. Full bodied, with a deep rich flavor, this tea deserves a festival of its own. Brew a pot and let the celebration begin!

Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea ‘straight-up’

Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of high quality black teas and nothing to worry about!

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8 Tasting Notes

6768 tasting notes

2 Cups today…first infusion super strong and I liked it for what it was and the 2nd infusion was also sturdy but a little more reserved which probably brought it down to a more medium-strong black tea flavor. Still great!

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191 tasting notes

I received this one in a swap from TeaEqualsBliss. MMMM, strong, delicious strongness. Just what I need to get me up and going. I normally try not to have anything new so as not to spoil my tasting with food contamination (oh, who am I kidding. I have no taste!). Anyway, I was in the mood for something completely different, so I descended on my sample stash and picked this one out. I was kind of skeptical, looking at all those little tiny pellets of tea, but I am convinced! There is a bit of astringency, which isn’t too bad, and something vaguely bready about the scent. I’m drinking it sans additions, so it is good I only steeped it for two and a half minutes instead of the three plus that they recommend. Even at the lower than recommended steep, it is still plenty strong. I think the assam dominates the cup, with its astringency and maltiness.

Also, I have to say, I had this with grapefruit this morning, and the grapefruit completely knocked out the astringency and robustness of the tea. Taking a sip right after a bite of grapefruit was a completely different experience than taking a sip a few minutes after I had finished the grapefruit. It was mellow and smooth, considerably less in your face right after the grapefruit. Interesting, what tea and food pairings do for each other.

Boiling 2 min, 30 sec

Thanks for that extra bit about the grapefruit. Yes, interesting. That makes me want to start thinking more about tea/food pairings!

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4843 tasting notes


This is the kind of tea that you want to start the day with, but it is also wonderful later in the day (like now!) so long as you’re not planning on taking a mid-day nap or going to bed at an early hour. That is to say, this is one stimulating brew!

This is really a delightful cup of tea, good and strong, and even though it has a lot of gusto, there is also a tremendous amount of comfort in this cup. It has that yeasty, malty, biscuit-y kind of taste to it, as well as a beautiful caramel-y sweetness (and even some honey-like tones in there too). A really rewarding cup of tea.

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35 tasting notes

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