640 Tasting Notes
Does it count as a sipdown if you are probably going to go and get more of it?
Preparation
You can tell how long I haven’t been active here by the fact I had to add this tea before I could log it – I got it in 2015. As a black(/red) tea, it didn’t go bad, though i think it did change a bit – the cocoa/chocolate aspect, which the vendor’s description focused on, is less pronounced now than it used to be, and the fruity aspect, which wasn’t in the description(i don’t know, maybe because it isn’t any one fruit? the best/most concrete i can say is “some kind of dark fruits”, and the descriptions for teas from that company seem to always name specific fruits when they do mention fruity aspects) is more noticeable.
Flavors: Cocoa, Fruity, Roasted
Preparation
I’m currently experimenting a bit with this since I need to empty the tin since it’s rather old(the tea, not the tin).
<Now seems like a good time to retrieve and store the english description, to add when my account is old enough:
The deep rich aroma of Madagascar vanilla makes for a velvety smooth, naturally sweetened tea that is excellent hot or iced.
Ingredients: Black tea from China, Sri Lanka and India, vanilla bean pieces and flavor.
Preparation: One heaping teaspoon per 8oz cup of filtered, boiling water. Allow to brew 2 minutes.>
Had this with breakfast today. The steep could have been shorter, maybe I’ll try 3 minutes next time. The taste was strong and vegetal, could have been a bit less strong, but not much. Oh, and I still think the Tesspeicher has strange instructions – two teaspoons for 1.5 litres? So I used two teaspoons for half a litre, not just a fraction of one.
