Scent in package: Sweet berry scent…almost sickly sweet, with that characteristic “artificial flavors” scent that seems to emanate from all AOT flavored teas.
Brewed: unbleached filter bag, and Tea for One (metal basket)
Steeped: 1st day – 5 min@212 deg., 5 min@212 deg. 2nd day – 3 min@212 deg., 5 min@212 deg.
Cup: Café mug here at work
If you like tart things, then go ahead and drink the first infusion of this tea. You’ll note that the water turns red, and to be honest, you really won’t taste the tea anyways, it’s all about the dried berries for the first infusion (no, not plums as the name would have us believe, but schizandra berries as listed on their site). It’s like drinking a tart, berry flavored water, and if I had sugar here at work, I would have used it on the first infusion. If I were at home, not being a fan of “berry-flavored water”, I probably would have tossed the first infusion. But that’s just me.
If you look at the tea dry, it’s almost equal amounts tea to dried berries – maybe if it were more tea than berries, the first infusion would be more “tea-full”. I may try removing some of the berries next time I drink it, and see what that does.
The second infusion is much better, in my opinion. If I decide to drink this at home, I’ll start with that one. It’s still tart, and the tea is still thin, but not nearly so much as the first infusion. This second cup is more like what an oolong should be…that bit of honey taste at the end, and the smoother texture to go with it. I bet it would taste great with some sugar (again, I go with the sugar…tart just really isn’t my thing).
I haven’t gotten to a third infusion yet, mostly because I drink it slowly (a bad thing for tea…means it’s just not “yummy” enough to drink up). This isn’t a bad tea by any means, and for anyone who wants to taste the flavoring more than the tea, and likes tart beverages, this would be perfect (like a warmer bottled tea – think Nestea). As for me, I’m going to pass on ordering more…there are many more teas I’d prefer to spend time and money on.
Thursday, April 26, 2007
Monday, April 23, 2007
Lapsang Souchong from Adagio
Scent in tin: Campfire smoke, plain and simple
Brewed in: unbleached filter bag
Steeped: 5 min@212, 4 min @ 212
Cup: Café mug
Lapsang souchong is an acquired taste for most, or so I’ve read. And the first time I drank this tea, I steeped it for 5 minutes, and it was literally like drinking liquid smoke in a cup. I wasn’t sure whether I liked it or not, really…I loved the Organic Bohea (which is a softer “smoky tea”), but this one was just hard to wrap my taste buds around.
Thankfully, I’m a sipper – if I wasn’t, I would have missed out on the best part of this tea. In my experience, tea really changes taste as the temperature changes, and with both cups of this tea, it’s better lukewarm than piping hot. When it’s fresh and hot, the smoky aspect of this tea is all that comes through, overwhelming the senses and blocking out any other flavors. But as it cools, there is a very clear sweetness that comes forward to compliment the smokiness, making it a well-rounded cup that is most enjoyable to drink, especially on a rainy, gloomy day such as this. What better fantasy to perpetuate on a cold wet day than sitting around a warm crackling campfire on a summer evening?
I'm not sure I'll order this tea again, simply because I prefer the Organic Bohea, and will probably try other lapsang teas before settling on a “favorite” to keep in my tea stock. But this is a tea worth trying just for the experience, and a sample is all of $2.00 – very reasonable for the amount of cups you’ll get out of it. If you do try it, sip it slowly so that you get to taste the full flavor profile…it’s quite enjoyable as it gets cooler.
Brewed in: unbleached filter bag
Steeped: 5 min@212, 4 min @ 212
Cup: Café mug
Lapsang souchong is an acquired taste for most, or so I’ve read. And the first time I drank this tea, I steeped it for 5 minutes, and it was literally like drinking liquid smoke in a cup. I wasn’t sure whether I liked it or not, really…I loved the Organic Bohea (which is a softer “smoky tea”), but this one was just hard to wrap my taste buds around.
Thankfully, I’m a sipper – if I wasn’t, I would have missed out on the best part of this tea. In my experience, tea really changes taste as the temperature changes, and with both cups of this tea, it’s better lukewarm than piping hot. When it’s fresh and hot, the smoky aspect of this tea is all that comes through, overwhelming the senses and blocking out any other flavors. But as it cools, there is a very clear sweetness that comes forward to compliment the smokiness, making it a well-rounded cup that is most enjoyable to drink, especially on a rainy, gloomy day such as this. What better fantasy to perpetuate on a cold wet day than sitting around a warm crackling campfire on a summer evening?
I'm not sure I'll order this tea again, simply because I prefer the Organic Bohea, and will probably try other lapsang teas before settling on a “favorite” to keep in my tea stock. But this is a tea worth trying just for the experience, and a sample is all of $2.00 – very reasonable for the amount of cups you’ll get out of it. If you do try it, sip it slowly so that you get to taste the full flavor profile…it’s quite enjoyable as it gets cooler.
Friday, April 20, 2007
China Rose Congou from Dragonwater
Scent in package: very “rosy”, lovely, old-world rose scent
Brewed in: unbleached filter bag
Steeped: 5 min@ 212
Cup: Café mug at work
I have a propensity for scented teas, so I was quite happy to find a sample of this in my recent order of puerh cakes from Dragonwater. I love free samples anyways, but it seemed like perfect timing to get a rose scented tea in April, just when a bit of summer was needed. I ripped open the package and took a whiff, and the scent of this tea is just absolutely delightful. I was ready to brew up a cup right then.
There’s absolutely no astringency to the tea at all. It brews up a thin liquor, very light and refreshing, the roses giving it a sweet-tart flavor that gives the whole tea a “lift”. There are a few rose petals left in the tea from the scenting, and they add beauty and grace to the leaves as they unfurl. The tea is good hot, warm, and cool, and would be a treat over ice as well.
This tea isn’t complex, or hearty, or a “wake me up” tea…but it is a tea that would be perfect for everyday drinking, an afternoon treat, and just an all around delicate taste experience for anyone who likes a floral scented tea. It would probably be a great tea to serve to guests as well…I’m going to take my sample pouch home this weekend, and offer cups to family who will be visiting this weekend.
At $4.25 for a whole 1/2lb, it’s completely affordable too – I’d highly recommend a sample ($1.25) so you can taste for yourself. Two thumbs way up for this tea…I’ll absolutely be ordering more for my own stock soon.
Brewed in: unbleached filter bag
Steeped: 5 min@ 212
Cup: Café mug at work
I have a propensity for scented teas, so I was quite happy to find a sample of this in my recent order of puerh cakes from Dragonwater. I love free samples anyways, but it seemed like perfect timing to get a rose scented tea in April, just when a bit of summer was needed. I ripped open the package and took a whiff, and the scent of this tea is just absolutely delightful. I was ready to brew up a cup right then.
There’s absolutely no astringency to the tea at all. It brews up a thin liquor, very light and refreshing, the roses giving it a sweet-tart flavor that gives the whole tea a “lift”. There are a few rose petals left in the tea from the scenting, and they add beauty and grace to the leaves as they unfurl. The tea is good hot, warm, and cool, and would be a treat over ice as well.
This tea isn’t complex, or hearty, or a “wake me up” tea…but it is a tea that would be perfect for everyday drinking, an afternoon treat, and just an all around delicate taste experience for anyone who likes a floral scented tea. It would probably be a great tea to serve to guests as well…I’m going to take my sample pouch home this weekend, and offer cups to family who will be visiting this weekend.
At $4.25 for a whole 1/2lb, it’s completely affordable too – I’d highly recommend a sample ($1.25) so you can taste for yourself. Two thumbs way up for this tea…I’ll absolutely be ordering more for my own stock soon.
Thursday, April 19, 2007
Caramelized Pear from Art of Tea (Rooibos)
Scent in tin: Horrible – sickly sweet too-strong pear mixed with tobacco.
Brewed in: unbleached filter bag
Steeped: 5 min@ 212 (x2), 6-7 min@212 (x2)
Cup: café mug at work
Seriously – do *not* smell this tisane before brewing! If you absolutely have to smell it (I know you do), be prepared to get fresh air quickly afterwards. It doesn’t smell like a caramelized pear at all, but rather a nasty mix of pipe tobacco (which I normally adore, one of the reasons I love rooibos), burnt brown sugar and strong, overripe acidic fruit. Like I said, if you smell it once, you won’t really be inclined to smell it again (though I know you will…I do every time, hoping it will get better). This is not a smell you want wafting through the house…or office for that matter. Someone came into the office while I was preparing to brew a cup, and said it smelled like musty old gym socks. Not good.
That being said, hold your breath, measure out a spoonful, make sure you get at least one of the abundant pear pieces, and boil up some water. Once the brewing process starts, the nastiness is replaced by a warm nutty scent, lightly accentuated by the subtle pear sweetness. Don’t rush the time – a longer steeping seems to bring out more of the pear taste, and the liquor is juicier and richer for the wait. If you feel so inclined as to put the pear pieces directly in the cup to float as you drink it, it makes a nice little presentation, and seems to continue adding sweetness throughout.
Once you taste it, you’ll forgive this tisane for the initial assault to your nose. I’ve brewed it four times now, and each time was different based on the proportion of pear pieces to rooibos, so you can adjust the mix to your personal taste without much difficulty. The base appeal lies in the nutty, caramel-like sensation of the rooibos blending with the pear flavor. It’s subtly sweet (like a pear), and has a thicker feel in the mouth, leaving an after taste similar to that of caramelized sugar.
It’s a nice flavored rooibos (look for it in the “Seasonal Teas” section…AOT doesn’t have a section specifically for tisanes), and not expensive at all at 4 oz for $9.00 (I’m not sure why they don’t offer it in 2oz. quantities like most other things…they sent 2-2oz. bags for my 1/4lb order). If you can get past the initial scent, I think it’s a lovely brew, especially for a cooler fall or winter evening. Today it’s raining, and the Caramelized Pear is warm and inviting. I’d definitely recommend trying a cup for yourself.
Brewed in: unbleached filter bag
Steeped: 5 min@ 212 (x2), 6-7 min@212 (x2)
Cup: café mug at work
Seriously – do *not* smell this tisane before brewing! If you absolutely have to smell it (I know you do), be prepared to get fresh air quickly afterwards. It doesn’t smell like a caramelized pear at all, but rather a nasty mix of pipe tobacco (which I normally adore, one of the reasons I love rooibos), burnt brown sugar and strong, overripe acidic fruit. Like I said, if you smell it once, you won’t really be inclined to smell it again (though I know you will…I do every time, hoping it will get better). This is not a smell you want wafting through the house…or office for that matter. Someone came into the office while I was preparing to brew a cup, and said it smelled like musty old gym socks. Not good.
That being said, hold your breath, measure out a spoonful, make sure you get at least one of the abundant pear pieces, and boil up some water. Once the brewing process starts, the nastiness is replaced by a warm nutty scent, lightly accentuated by the subtle pear sweetness. Don’t rush the time – a longer steeping seems to bring out more of the pear taste, and the liquor is juicier and richer for the wait. If you feel so inclined as to put the pear pieces directly in the cup to float as you drink it, it makes a nice little presentation, and seems to continue adding sweetness throughout.
Once you taste it, you’ll forgive this tisane for the initial assault to your nose. I’ve brewed it four times now, and each time was different based on the proportion of pear pieces to rooibos, so you can adjust the mix to your personal taste without much difficulty. The base appeal lies in the nutty, caramel-like sensation of the rooibos blending with the pear flavor. It’s subtly sweet (like a pear), and has a thicker feel in the mouth, leaving an after taste similar to that of caramelized sugar.
It’s a nice flavored rooibos (look for it in the “Seasonal Teas” section…AOT doesn’t have a section specifically for tisanes), and not expensive at all at 4 oz for $9.00 (I’m not sure why they don’t offer it in 2oz. quantities like most other things…they sent 2-2oz. bags for my 1/4lb order). If you can get past the initial scent, I think it’s a lovely brew, especially for a cooler fall or winter evening. Today it’s raining, and the Caramelized Pear is warm and inviting. I’d definitely recommend trying a cup for yourself.
Wednesday, April 18, 2007
Bi Luo Chun Hong Cha from Teaspring
Scent in package: malty, earthy, Yunnan-y…yummy, in other words
Brewed in: Tea for one
Steeped: 5 min@ boiling, 5 min@ boiling
Cup: café mug
I expected a stronger scent from this tea, from the reviews on the site. I was a bit wary from the comments about smokiness, but after smelling the lovely, soft malty scent wafting out of the package, I knew I had nothing to worry about. Some tea reminds me of oatmeal, and this one compliments those with a light undertone of raisins.
The dried tea looks like little snails – Yunnan tea leaves all rolled up, and when wet, they are unfurled but still maintain their distinctive “curl”, making for a beautiful display in the infuser as well. Something worth taking a picture of (though of course, I haven't yet).
It brewed up a very dark (almost black) liquor with very little scent in the cup. I waited impatiently for it to cool, anticipating what it could possibly taste like. When I took my first sip, the sensation of smoothness rolled over my tongue, and it was quite enjoyable. There is a slightly smoky taste, overlying the malt undertone, and truly, if you’ve ever rehydrated raisins in boiling water, this tea tastes like that smells…sweet, but thinner in the mouth than you'd expect from such a dark tea.
The only thing this tea is really lacking is complexity. I know it sounds contrary to what I’ve already described, but while there are several different tastes and sensations going on, when taken overall; the tea is almost “flat” in comparison to teas like Yunnan Gold and Sichuan Gongfu. But it’s still completely enjoyable, and the second infusion is far better, sweeter, and has a nicer texture than the first. I wouldn't go so far as to toss the first infusion out, but I bet a quick rinse of the tea leaves before the actual brew might really enhance the flavor of that first infusion.
For me, I think this tea would be a good one for drinking when the tea itself can't be the focus. It would be a great complimentary tea for drinking with a high-carb meal (noodles or bread), and will be lovely as a "must get work done - need to wake up" tea for it's strength. The taste is good, very enjoyable, but it doesn't call attention to itself like so many more flavorful teas...it's content to be a great backdrop for whatever is happening around it.
I'll enjoy what I have of it, and possibly buy more later, depending on how much room I have in my tea cupboard, but it's mainly an average tea, great for daily drinking, but not an attention grabber for me.
Brewed in: Tea for one
Steeped: 5 min@ boiling, 5 min@ boiling
Cup: café mug
I expected a stronger scent from this tea, from the reviews on the site. I was a bit wary from the comments about smokiness, but after smelling the lovely, soft malty scent wafting out of the package, I knew I had nothing to worry about. Some tea reminds me of oatmeal, and this one compliments those with a light undertone of raisins.
The dried tea looks like little snails – Yunnan tea leaves all rolled up, and when wet, they are unfurled but still maintain their distinctive “curl”, making for a beautiful display in the infuser as well. Something worth taking a picture of (though of course, I haven't yet).
It brewed up a very dark (almost black) liquor with very little scent in the cup. I waited impatiently for it to cool, anticipating what it could possibly taste like. When I took my first sip, the sensation of smoothness rolled over my tongue, and it was quite enjoyable. There is a slightly smoky taste, overlying the malt undertone, and truly, if you’ve ever rehydrated raisins in boiling water, this tea tastes like that smells…sweet, but thinner in the mouth than you'd expect from such a dark tea.
The only thing this tea is really lacking is complexity. I know it sounds contrary to what I’ve already described, but while there are several different tastes and sensations going on, when taken overall; the tea is almost “flat” in comparison to teas like Yunnan Gold and Sichuan Gongfu. But it’s still completely enjoyable, and the second infusion is far better, sweeter, and has a nicer texture than the first. I wouldn't go so far as to toss the first infusion out, but I bet a quick rinse of the tea leaves before the actual brew might really enhance the flavor of that first infusion.
For me, I think this tea would be a good one for drinking when the tea itself can't be the focus. It would be a great complimentary tea for drinking with a high-carb meal (noodles or bread), and will be lovely as a "must get work done - need to wake up" tea for it's strength. The taste is good, very enjoyable, but it doesn't call attention to itself like so many more flavorful teas...it's content to be a great backdrop for whatever is happening around it.
I'll enjoy what I have of it, and possibly buy more later, depending on how much room I have in my tea cupboard, but it's mainly an average tea, great for daily drinking, but not an attention grabber for me.
Raspberry Twist from Teas, Etc.
Scent in package: Nice, well-balanced fruity scent, like fresh raspberries.
Brewed in: unbleached filter bag
Steeping: 5 min@ boiling
Cup: Café mug at work
This is one of my favorite flavored teas. The raspberry flavoring is strong enough to say “raspberry” without completely overpowering the tea itself. The base tea is quite lovely as well, not too strong, not bitter, and not astringent at all…very smooth and forgiving if you accidentally leave it steep a minute or two over. The raspberry flavor tastes "real"...not like many artificially flavored teas - it's sweet and juicy, as it should be.
As an added bonus, the tea actually does contain bits of raspberry leaves, which not only lends color and flavor to the mix, but I’ve found it’s also good for relieving certain…uh..feminine issues in some women (myself included). So while I drink this mainly for the taste, I enjoy the extra benefits of the raspberry leaves as well.
This is one of those “must have” staples in my tea stash…and priced at $5.95 for 3oz., it’s very affordable for daily drinking. If you like flavored tea and raspberries, you’ll want to try some of this tea. It’s excellent for all around drinking.
Brewed in: unbleached filter bag
Steeping: 5 min@ boiling
Cup: Café mug at work
This is one of my favorite flavored teas. The raspberry flavoring is strong enough to say “raspberry” without completely overpowering the tea itself. The base tea is quite lovely as well, not too strong, not bitter, and not astringent at all…very smooth and forgiving if you accidentally leave it steep a minute or two over. The raspberry flavor tastes "real"...not like many artificially flavored teas - it's sweet and juicy, as it should be.
As an added bonus, the tea actually does contain bits of raspberry leaves, which not only lends color and flavor to the mix, but I’ve found it’s also good for relieving certain…uh..feminine issues in some women (myself included). So while I drink this mainly for the taste, I enjoy the extra benefits of the raspberry leaves as well.
This is one of those “must have” staples in my tea stash…and priced at $5.95 for 3oz., it’s very affordable for daily drinking. If you like flavored tea and raspberries, you’ll want to try some of this tea. It’s excellent for all around drinking.
Monday, April 16, 2007
Golden Puerh from Art of Tea
Scent in package: musty, a light earthy scent, typical of puerh
Brewed in: Tea for one here at work
Steeped: 4 min@ 212 deg., 5 min. @ 212 degrees
Cup: café mug at work
I probably wouldn’t have spent the $14.00 for 2oz. of this tea if I hadn’t had a coupon to use on my order. I wouldn’t say I “detest” loose puerh, but in my experience it’s not as good as compressed puerh, so I kind of went out on a limb with this tea. I do wish I knew the year/how long it’s been aged…the Art of Tea web site does not reveal these pesky details, but it would be handy to have (for example, the Dragonwater web site tells us that their Golden Puerh is aged 5 years/2001). Obviously this tea has been aged, they just don’t tell us how long.
I’ve drank it twice now, both times at work, two infusions each time. If you decide to try some, definitely rinse the leaves first, or you won’t enjoy the first infusion for the astringency. The other thing I’ve noticed with the first infusion is sourness – it’s rare that any tea has a sour taste in my experience, but the first infusion of this one definitely tastes sour the longer it cools.
The second infusion is much better – smooth, earthy, and no hint of sourness, but there is a little astringency that leaves that slight dryness in the mouth and on the tongue. There is a small amount of a “cooling” feeling in the back of the throat, but nothing spectacular by any means. To be honest, while it’s drinkable and far more enjoyable than the other loose puerhs I’ve tried, it’s still not anything to get excited about, in my opinion.
I’m going to reserve final judgment on it for now, and put it aside for awhile on my aging shelf in a basket to get some air. I’ll try it again during “puerh week” next month brewed true gongfu style in a Yixing pot, and see how that goes, maybe save a small bit to try again in a year or so (I have no idea if it will age more or not, but as expensive as it was, I may as well try). The AOT web site claims that it’s “aged to perfection”, so perhaps this tea is as good as it’s going to get, and I shouldn’t waste the shelf space storing it…
I have a hunch that my money would have been better spent on a large tuo-cha or some sort of pressed puerh, but we’ll see. If you have an extra $14.00 to buy a couple of ounces ($86.00 for a pound), try it – as I said, it’s much better than your average loose puerh, just not as good as pressed (cooked or raw, of those I’ve tried so far).
I’ll revisit and review this tea again during my Puerh Week in May.
Brewed in: Tea for one here at work
Steeped: 4 min@ 212 deg., 5 min. @ 212 degrees
Cup: café mug at work
I probably wouldn’t have spent the $14.00 for 2oz. of this tea if I hadn’t had a coupon to use on my order. I wouldn’t say I “detest” loose puerh, but in my experience it’s not as good as compressed puerh, so I kind of went out on a limb with this tea. I do wish I knew the year/how long it’s been aged…the Art of Tea web site does not reveal these pesky details, but it would be handy to have (for example, the Dragonwater web site tells us that their Golden Puerh is aged 5 years/2001). Obviously this tea has been aged, they just don’t tell us how long.
I’ve drank it twice now, both times at work, two infusions each time. If you decide to try some, definitely rinse the leaves first, or you won’t enjoy the first infusion for the astringency. The other thing I’ve noticed with the first infusion is sourness – it’s rare that any tea has a sour taste in my experience, but the first infusion of this one definitely tastes sour the longer it cools.
The second infusion is much better – smooth, earthy, and no hint of sourness, but there is a little astringency that leaves that slight dryness in the mouth and on the tongue. There is a small amount of a “cooling” feeling in the back of the throat, but nothing spectacular by any means. To be honest, while it’s drinkable and far more enjoyable than the other loose puerhs I’ve tried, it’s still not anything to get excited about, in my opinion.
I’m going to reserve final judgment on it for now, and put it aside for awhile on my aging shelf in a basket to get some air. I’ll try it again during “puerh week” next month brewed true gongfu style in a Yixing pot, and see how that goes, maybe save a small bit to try again in a year or so (I have no idea if it will age more or not, but as expensive as it was, I may as well try). The AOT web site claims that it’s “aged to perfection”, so perhaps this tea is as good as it’s going to get, and I shouldn’t waste the shelf space storing it…
I have a hunch that my money would have been better spent on a large tuo-cha or some sort of pressed puerh, but we’ll see. If you have an extra $14.00 to buy a couple of ounces ($86.00 for a pound), try it – as I said, it’s much better than your average loose puerh, just not as good as pressed (cooked or raw, of those I’ve tried so far).
I’ll revisit and review this tea again during my Puerh Week in May.
Tea Party Report & Puerh
I fully planned on taking pictures, really I did, but there just wasn’t time with everything going on. Perhaps I should hire a “party photographer” next time…a guest who can wander around with my camera and record the event properly?
The party went off without a hitch…I had all the drinks on the kitchen counter, as usual, and the Jasmine Blooms and White Summer Rain were the “hits” of the party (we drank two pots of the white). All the goodies turned out beautifully, and the table was springy and light. I’m pretty sure everyone had a great time…lots of compliments, and a few referrals to the respective web sites for where to buy the teas served. I certainly won’t hesitate to do it again. Pictures next time…I promise!!
Last week, I ordered more Puerh for storing. I’m the first to admit that I have no idea what I’m doing in regards to tea storage, but bloggers like Marshal (see “A Tea Addict’s Journal” to the left) provide much needed information on the subject, and eventually, I might stumble onto something worth “something”. I’ve been ordering young, cheap teas to store…and while I realize that it will be awhile before they amount to anything (if they ever do), I’ll feel better if I don’t spend a lot without knowing if they’ll age well (and without knowing if my storage method will even work). I have a shelf set up in my bedroom specifically for tea…and it’s very dry here year round (arid – almost desert-like), so after Marshal’s last post on humidity, I’m considering adding a little humidity bowl or fountain to the shelf as well.
In any case, cheap is good when you don’t know what you’re doing, and I’ve kept myself to $20.00 or so for each puerh cake ordered. I haven’t yet sampled the teas I’ve gotten, but I plan to do a “puerh week” in May, and taste bits of every puerh I’ve bought for storage (they should all be here by then). I’ll make some notes (and post them here, of course), and then put them away to see how each one ages. Sometimes the only way to learn is just to “do”, so that’s my plan with regards to puerh. That and keep reading, anyways.
Next review to be posted: Golden Puerh from Art of Tea
The party went off without a hitch…I had all the drinks on the kitchen counter, as usual, and the Jasmine Blooms and White Summer Rain were the “hits” of the party (we drank two pots of the white). All the goodies turned out beautifully, and the table was springy and light. I’m pretty sure everyone had a great time…lots of compliments, and a few referrals to the respective web sites for where to buy the teas served. I certainly won’t hesitate to do it again. Pictures next time…I promise!!
Last week, I ordered more Puerh for storing. I’m the first to admit that I have no idea what I’m doing in regards to tea storage, but bloggers like Marshal (see “A Tea Addict’s Journal” to the left) provide much needed information on the subject, and eventually, I might stumble onto something worth “something”. I’ve been ordering young, cheap teas to store…and while I realize that it will be awhile before they amount to anything (if they ever do), I’ll feel better if I don’t spend a lot without knowing if they’ll age well (and without knowing if my storage method will even work). I have a shelf set up in my bedroom specifically for tea…and it’s very dry here year round (arid – almost desert-like), so after Marshal’s last post on humidity, I’m considering adding a little humidity bowl or fountain to the shelf as well.
In any case, cheap is good when you don’t know what you’re doing, and I’ve kept myself to $20.00 or so for each puerh cake ordered. I haven’t yet sampled the teas I’ve gotten, but I plan to do a “puerh week” in May, and taste bits of every puerh I’ve bought for storage (they should all be here by then). I’ll make some notes (and post them here, of course), and then put them away to see how each one ages. Sometimes the only way to learn is just to “do”, so that’s my plan with regards to puerh. That and keep reading, anyways.
Next review to be posted: Golden Puerh from Art of Tea
Friday, April 13, 2007
The Great White Taste-Off – White Pear vs. White Summer Rain
As I may have mentioned, I’m hosting a party Sunday where the refreshments will be in the form of an English afternoon tea. I thought I had all my tea choices made, but then I got my Art of Tea shipment, which changed everything. From the moment I opened up the White Summer Rain package, I knew it would give Adagio’s White Pear a run for it’s money, and thus the inception of The Great White Taste-Off, held last night in my living room. Far be it from me to serve my guests any less than the best I have to offer!
So last night around 8pm, I lit up a teapot warmer, heated some water to just under boiling, and prepared two glass mugs. The tea will be prepared in a glass teapot on Sunday, so I figured that glass mugs were the right choice to brew in. I used unbleached filter bags for the tea, for practicality (I don’t have two of the same type of infuser, and wanted each tea to be steeped the same way). I used about 2 tsp of tea in each bag, and brewed half cups at a time. I kept a teapot of hot water warm over the tealight warmer…the lovely thing about white tea is no boiling water is needed for infusions, so I could conduct the taste test from the comfort of my armchair while watching TV. Here are my notes, and the results.
1st Infusion – 5 minutes at just under boiling (I didn’t use a thermometer – I won’t have time to when brewing on Sunday, and wanted the conditions to match)
Adagio’s White Pear: Thick in the mouth, light pear flavor but deep. A very subtle pear scent greets the nose. Somewhat astringent, leaving a dry feeling in the mouth, but not terribly unpleasant. I love the subtly-sweet taste of the pear, which is set off by a lovely honey undertone. The color is a deep, clear yellow, like thin fresh honey, and beautiful to look at.
AOT’s White Summer Rain: A thinner brew, lighter and very refreshing. The taste of the tea isn’t as strong as the scent, but the melon/fruity scent really adds to the overall experience of the flavor. No astringency whatsoever – and it’s a bit sweeter than the White Pear. Overall highly enjoyable. The color is a fairly light yellow, crisp and clear.
2nd infusion – 7 minutes with water still steaming quite a bit from the teapot warmer.
Adagio’s White Pear: Still quite a thick brew, and slightly more astringent, but the flavor is crisper and lighter – the pear really shining through this time. The sweetness is enhanced and quite pronounced, making for a very smooth and refreshing cup. Very honey-like, aside from the astringency that leaves that dryness behind in the mouth.
AOT’s White Summer Rain: The color is a bit lighter this time, but the brew is thicker, giving that honey-like quality to the tea. Notes of sweetness are more pronounced, as is the melding of fruity flavors with juicy melon coming out on top. There is a slight tartness to the mix, like an unsweetened strawberry, but it only adds to the complex flavor of the tea. Very refreshing, even with the thicker mouthfeel.
3rd infusion – 9 minutes with steaming hot water from the teapot warmer (still fairly hot)
Adagio’s White Pear: More astringent this time, though the tea is lighter overall. The pear flavor has melded back with the tea flavor, producing a slightly harsher (though not unpleasant by any means) taste profile. Still sweet, still honeyed, though the scent is much lighter now. But it is leaving my mouth & throat more dry as well.
AOT’s White Summer Rain: Everything is lighter with this infusion, the taste, the color, the sweetness…but the flavors are still very complex, and the tartness at the end really enhances the overall experience. The scent still lingers over the tea, adding dimension to the flavors while sipping, and there’s still no astringency whatsoever. Very enjoyable even after three infusions, and still crisp and refreshing. I get the sense that this tea would be lovely iced as well as hot.
So the winner of our Great White Taste-Off is……
White Summer Rain from Art of Tea!
Congratulations to Art of Tea for such a lovely flavored white…I’ll be serving this tea to my guests on Sunday in a clear glass teapot with a glass infuser to show of the beautiful leaves as they brew. It will be served alongside Earl Grey de la crème from Dragonwater, Jasmine Bloom from Adagio, and Cranberry Blood-Orange (iced) from Republic of Tea.
I still love the White Pear as well…but White Summer Rain is the clear choice for a tea party, and I’m looking forward to the compliments from the guests who try it.
So last night around 8pm, I lit up a teapot warmer, heated some water to just under boiling, and prepared two glass mugs. The tea will be prepared in a glass teapot on Sunday, so I figured that glass mugs were the right choice to brew in. I used unbleached filter bags for the tea, for practicality (I don’t have two of the same type of infuser, and wanted each tea to be steeped the same way). I used about 2 tsp of tea in each bag, and brewed half cups at a time. I kept a teapot of hot water warm over the tealight warmer…the lovely thing about white tea is no boiling water is needed for infusions, so I could conduct the taste test from the comfort of my armchair while watching TV. Here are my notes, and the results.
1st Infusion – 5 minutes at just under boiling (I didn’t use a thermometer – I won’t have time to when brewing on Sunday, and wanted the conditions to match)
Adagio’s White Pear: Thick in the mouth, light pear flavor but deep. A very subtle pear scent greets the nose. Somewhat astringent, leaving a dry feeling in the mouth, but not terribly unpleasant. I love the subtly-sweet taste of the pear, which is set off by a lovely honey undertone. The color is a deep, clear yellow, like thin fresh honey, and beautiful to look at.
AOT’s White Summer Rain: A thinner brew, lighter and very refreshing. The taste of the tea isn’t as strong as the scent, but the melon/fruity scent really adds to the overall experience of the flavor. No astringency whatsoever – and it’s a bit sweeter than the White Pear. Overall highly enjoyable. The color is a fairly light yellow, crisp and clear.
2nd infusion – 7 minutes with water still steaming quite a bit from the teapot warmer.
Adagio’s White Pear: Still quite a thick brew, and slightly more astringent, but the flavor is crisper and lighter – the pear really shining through this time. The sweetness is enhanced and quite pronounced, making for a very smooth and refreshing cup. Very honey-like, aside from the astringency that leaves that dryness behind in the mouth.
AOT’s White Summer Rain: The color is a bit lighter this time, but the brew is thicker, giving that honey-like quality to the tea. Notes of sweetness are more pronounced, as is the melding of fruity flavors with juicy melon coming out on top. There is a slight tartness to the mix, like an unsweetened strawberry, but it only adds to the complex flavor of the tea. Very refreshing, even with the thicker mouthfeel.
3rd infusion – 9 minutes with steaming hot water from the teapot warmer (still fairly hot)
Adagio’s White Pear: More astringent this time, though the tea is lighter overall. The pear flavor has melded back with the tea flavor, producing a slightly harsher (though not unpleasant by any means) taste profile. Still sweet, still honeyed, though the scent is much lighter now. But it is leaving my mouth & throat more dry as well.
AOT’s White Summer Rain: Everything is lighter with this infusion, the taste, the color, the sweetness…but the flavors are still very complex, and the tartness at the end really enhances the overall experience. The scent still lingers over the tea, adding dimension to the flavors while sipping, and there’s still no astringency whatsoever. Very enjoyable even after three infusions, and still crisp and refreshing. I get the sense that this tea would be lovely iced as well as hot.
So the winner of our Great White Taste-Off is……
White Summer Rain from Art of Tea!
Congratulations to Art of Tea for such a lovely flavored white…I’ll be serving this tea to my guests on Sunday in a clear glass teapot with a glass infuser to show of the beautiful leaves as they brew. It will be served alongside Earl Grey de la crème from Dragonwater, Jasmine Bloom from Adagio, and Cranberry Blood-Orange (iced) from Republic of Tea.
I still love the White Pear as well…but White Summer Rain is the clear choice for a tea party, and I’m looking forward to the compliments from the guests who try it.
Thursday, April 12, 2007
Garden of Eden from Art of Tea
Scent in package: Very fruity, like a mango ceylon, but with more Papaya
Brewed in: Tea for one, tea filter bags
Steeping: 6 min@212 degrees, 4 min@212 deg., 5 min@ 212deg.
Cup: Trusty café mug
No matter how good intentions are, I inevitably over-steep at least one cup of tea per week. Here at work, any number of interruptions can occur at the precise minute I need to deal with my tea, and then I end up with a bitter cup. I normally drink it anyways, unless for some reason I just absolutely can’t stand to.
So the first time I brewed this tea, I over-steeped it, and ended up with a very bitter, tart cup (tart from the burnt fruity flavors). It was unpleasant, but not undrinkable, and I finished off the cup, beating myself up the whole time for over-steeping it.
Yesterday morning, I steeped the perfect cup at around 4 minutes…and it was very good. Smooth, fruity, sweet, and overall enjoyable. The Art of Tea site states that this is their iced tea blend, and indeed, it did taste better the longer it sat and cooled (I’m a sipper – it can take me several hours to finish a cup). It definitely lives up to the scent in the package, and I think it will make a lovely iced tea this summer. All that said, while it was marginally better than another mango ceylon-type tea I’ve recently tried, there really wasn’t much to make it stand out as “spectacular”. I couldn’t really taste the papaya that I smelled, and overall, it’s just kind of boring.
This morning, I over-brewed another cup (got distracted by actual work) at 5 minutes, and even just a minute over it was bitter again, though not as bad as the first cup, obviously. It’s drinkable, and has more “depth” to it than yesterday’s cup, but as expected the over-brewing kind of kills the nice fruity undertones that come into play for a 4 minute steep. It needs attention while brewing, to make sure it doesn’t overstep, so I think I’ll take it home and save it to use there with my triniTEA (so the timing is automatic), probably for iced tea this summer (it’s intended use anyways).
It’s moderately priced at $7.00 for 2 oz….can’t complain about that, since my favorite tea for icing is $8.50 for around 2oz. So if you’re looking for a good iced tea at a reasonable price, check this one out…but watch the steeping time very carefully!
Brewed in: Tea for one, tea filter bags
Steeping: 6 min@212 degrees, 4 min@212 deg., 5 min@ 212deg.
Cup: Trusty café mug
No matter how good intentions are, I inevitably over-steep at least one cup of tea per week. Here at work, any number of interruptions can occur at the precise minute I need to deal with my tea, and then I end up with a bitter cup. I normally drink it anyways, unless for some reason I just absolutely can’t stand to.
So the first time I brewed this tea, I over-steeped it, and ended up with a very bitter, tart cup (tart from the burnt fruity flavors). It was unpleasant, but not undrinkable, and I finished off the cup, beating myself up the whole time for over-steeping it.
Yesterday morning, I steeped the perfect cup at around 4 minutes…and it was very good. Smooth, fruity, sweet, and overall enjoyable. The Art of Tea site states that this is their iced tea blend, and indeed, it did taste better the longer it sat and cooled (I’m a sipper – it can take me several hours to finish a cup). It definitely lives up to the scent in the package, and I think it will make a lovely iced tea this summer. All that said, while it was marginally better than another mango ceylon-type tea I’ve recently tried, there really wasn’t much to make it stand out as “spectacular”. I couldn’t really taste the papaya that I smelled, and overall, it’s just kind of boring.
This morning, I over-brewed another cup (got distracted by actual work) at 5 minutes, and even just a minute over it was bitter again, though not as bad as the first cup, obviously. It’s drinkable, and has more “depth” to it than yesterday’s cup, but as expected the over-brewing kind of kills the nice fruity undertones that come into play for a 4 minute steep. It needs attention while brewing, to make sure it doesn’t overstep, so I think I’ll take it home and save it to use there with my triniTEA (so the timing is automatic), probably for iced tea this summer (it’s intended use anyways).
It’s moderately priced at $7.00 for 2 oz….can’t complain about that, since my favorite tea for icing is $8.50 for around 2oz. So if you’re looking for a good iced tea at a reasonable price, check this one out…but watch the steeping time very carefully!
Monday, April 9, 2007
Mandarin Silk from Art of Tea
Scent in package: Very strong, very sweet fruity-floral-vanilla scent.
Brewed in: Tea for one at work
Steeping: 5 min. @ nearly boiling, 6 min@ around 180 degrees
Cup: Tea for one café mug
Every time I’ve opened the package of Mandarin Silk to sniff, I can’t decide if I like the scent or not. It’s cloying, super-strong, and “in your face” vanilla, caramel and floral notes…like being wrapped up in a honeysuckle bush on a really hot day. The perfect scent, just way too much of it.
In any case, any tea with “silk” in the name seems like it might be a good bet, so I scooped out a couple heaping teaspoonfuls of very twisted large greenish-black leaves and set some water to heat. I was looking for a strong brew, but didn’t want to overcook it, so I stopped it just barely starting to boil, and brewed a 5 min. cup. It was still too hot to drink, of course, but not too hot to smell, so I held the cup under my nose and took a deep breath.
And smiled.
There it was – the silky smooth floral scent that I live for in a good Jasmine tea was right here on my desk, complimented by hints of vanilla and cream. The brew was a light golden yellow, crisp and clear, and I couldn’t wait to take my first sip. But having burnt my tongue enough in the last couple weeks, I set the cup back down to wait for it to cool, contenting myself with that lovely scent wafting over my desk.
When it was finally cool enough, I took my first tentative sip. I knew this was a “lighter” oolong type tea, and since I’m not much for green tea, I was worried that the distinctive grassy taste would be foremost in the flavor profile. To my happy surprise, there was absolutely no grassy, vegetal or green taste at all…just pure, vanilla floral sweetness that truly washed across my tongue like silk. It did leave my mouth a bit dry after, hinting at more astringency than I normally experience, but that didn’t stop me from making another infusion immediately after polishing off the first.
For the second infusion, I steeped it a minute longer with a bit cooler water. It was a little lighter, a little “fresher”, and still had that honey-vanilla taste, but this time the orange blossom finish came through, as promised on the web site. It was completely enjoyable and “silky” to the end.
It’s a bit spendy at $8.00 for 2oz., but if you’re in the mood for a splurge, I’d highly recommend Mandarin Silk for an enjoyable afternoon of smooth sipping. I won’t drink this often, due to the cost, but I can certainly see myself keeping it “in stock” for special occasions, as well as a special treat to serve to guests. I’m quite sure it would be wonderful with shortbread or lemon tea cookies.
Brewed in: Tea for one at work
Steeping: 5 min. @ nearly boiling, 6 min@ around 180 degrees
Cup: Tea for one café mug
Every time I’ve opened the package of Mandarin Silk to sniff, I can’t decide if I like the scent or not. It’s cloying, super-strong, and “in your face” vanilla, caramel and floral notes…like being wrapped up in a honeysuckle bush on a really hot day. The perfect scent, just way too much of it.
In any case, any tea with “silk” in the name seems like it might be a good bet, so I scooped out a couple heaping teaspoonfuls of very twisted large greenish-black leaves and set some water to heat. I was looking for a strong brew, but didn’t want to overcook it, so I stopped it just barely starting to boil, and brewed a 5 min. cup. It was still too hot to drink, of course, but not too hot to smell, so I held the cup under my nose and took a deep breath.
And smiled.
There it was – the silky smooth floral scent that I live for in a good Jasmine tea was right here on my desk, complimented by hints of vanilla and cream. The brew was a light golden yellow, crisp and clear, and I couldn’t wait to take my first sip. But having burnt my tongue enough in the last couple weeks, I set the cup back down to wait for it to cool, contenting myself with that lovely scent wafting over my desk.
When it was finally cool enough, I took my first tentative sip. I knew this was a “lighter” oolong type tea, and since I’m not much for green tea, I was worried that the distinctive grassy taste would be foremost in the flavor profile. To my happy surprise, there was absolutely no grassy, vegetal or green taste at all…just pure, vanilla floral sweetness that truly washed across my tongue like silk. It did leave my mouth a bit dry after, hinting at more astringency than I normally experience, but that didn’t stop me from making another infusion immediately after polishing off the first.
For the second infusion, I steeped it a minute longer with a bit cooler water. It was a little lighter, a little “fresher”, and still had that honey-vanilla taste, but this time the orange blossom finish came through, as promised on the web site. It was completely enjoyable and “silky” to the end.
It’s a bit spendy at $8.00 for 2oz., but if you’re in the mood for a splurge, I’d highly recommend Mandarin Silk for an enjoyable afternoon of smooth sipping. I won’t drink this often, due to the cost, but I can certainly see myself keeping it “in stock” for special occasions, as well as a special treat to serve to guests. I’m quite sure it would be wonderful with shortbread or lemon tea cookies.
Hojicha de la crème from Art of Tea
Scent in package: Absolutely heavenly – sweet vanilla and sugar.
Brewed in: Tea for one pot here at work.
Steeping: 5 min@ 212 degrees, 5 min@ 180 degrees
Cup: tea for one café mug
When I got my first shipment from Art of Tea last week, I had a hard time deciding which tea to try first. Part of the problem is in the packaging – I always expect that there will be a brief description of the tea & brewing guidelines on the package, but increasingly, that’s not the case (a few companies do stick to that, and I appreciate it greatly). So I had to go back to the web site and read descriptions again before deciding which tea to try. I also had to unseal all the packages – I choose what to drink largely by the scent of the tea. I was looking for a morning “wake me up” tea, and though a bit apprehensive about this one, I decided to try it. I really should have looked up the meaning of the word “Hojicha” first. It is not defined on the AOT site (that I could find), and being unfamiliar with the term, I had no idea that it is, in fact, a type of low-grade green tea roasted over charcoal in an attempt to give it a more “nutty” than vegetal flavor. Honestly, I thought it was merely a “hip” name of some sort. Yes, I will most certainly be more careful in the future.
There were no steeping instructions on the package or the web site (it is listed as a “custom fusion” tea, and not mentioned on the “green tea” page), so left to my own ignorant devices, I looked at the leaves and twigs mixed with shavings of sweet vanilla candy (I tried one - pretty good), and decided to brew it like a black tea and see what happened (the leaves look more “oolong-ish”, something I’ve since learned is a typical characteristic of Hojicha tea). Needless to say, the result was less than impressive, and not just due to the taste.
The first cup brewed looked like a light tea mixed with non-dairy creamer (the kind that never really mixes in right), and an oily slick on the top of the cup. Rather disgusting, really, and I was highly disappointed as the tea smelled so good in the package. I took a sip though, and felt my nose wrinkle as the taste of over-cooked green tea (think burnt vegetables) mixed with artificial too-sweet vanilla ran over my tongue. I realized then that it was a green tea, and that I had ruined it by brewing it too hot. Not one to like wasting tea, I tried to make myself drink it, but tossed out half the cup, vowing to try again with a proper water temperature. Not a good way to start the day – I promptly brewed myself a cup of strong Yunnan tea to wake up with and “cleanse the palate”.
So for my second cup, I was careful to brew it at lower temperature suitable for green tea, after I had had sufficient caffiene to wake up with. I still wasn’t impressed with the look of the tea – I’m very fond of clarity and crispness in tea, and this just reminds me of a bad powdered mix like Nestle iced tea in a jar. It did taste better the second time around…amazing what proper temperature can do for a tea. But it’s still a very vegetal tea, even with the roasted marshmallow undertones, and I didn’t really get the nutty flavor I was hoping for. And my poor cup is still slicked with oil from the candy shavings, even after a few good rinses and some very strong black tea infusions – I think it’s destined for the dishwasher tonight, to get the last of the oil out. Kind of a pain when brewing at work, where the only sink is in the rest room so proper washing of dishes is difficult.
So the tea isn’t bad – if you like green tea, and marshmallows, you’ll probably like this tea if you don’t look at it while you’re drinking it (it’s wonderful to look at before brewing – would make great potpourri!). But for me, not a huge fan of the grassier green teas, and definitely not a fan of oily flavorings & muddy looking cups, I think I’ll have to pass this one on to someone else.
Brewed in: Tea for one pot here at work.
Steeping: 5 min@ 212 degrees, 5 min@ 180 degrees
Cup: tea for one café mug
When I got my first shipment from Art of Tea last week, I had a hard time deciding which tea to try first. Part of the problem is in the packaging – I always expect that there will be a brief description of the tea & brewing guidelines on the package, but increasingly, that’s not the case (a few companies do stick to that, and I appreciate it greatly). So I had to go back to the web site and read descriptions again before deciding which tea to try. I also had to unseal all the packages – I choose what to drink largely by the scent of the tea. I was looking for a morning “wake me up” tea, and though a bit apprehensive about this one, I decided to try it. I really should have looked up the meaning of the word “Hojicha” first. It is not defined on the AOT site (that I could find), and being unfamiliar with the term, I had no idea that it is, in fact, a type of low-grade green tea roasted over charcoal in an attempt to give it a more “nutty” than vegetal flavor. Honestly, I thought it was merely a “hip” name of some sort. Yes, I will most certainly be more careful in the future.
There were no steeping instructions on the package or the web site (it is listed as a “custom fusion” tea, and not mentioned on the “green tea” page), so left to my own ignorant devices, I looked at the leaves and twigs mixed with shavings of sweet vanilla candy (I tried one - pretty good), and decided to brew it like a black tea and see what happened (the leaves look more “oolong-ish”, something I’ve since learned is a typical characteristic of Hojicha tea). Needless to say, the result was less than impressive, and not just due to the taste.
The first cup brewed looked like a light tea mixed with non-dairy creamer (the kind that never really mixes in right), and an oily slick on the top of the cup. Rather disgusting, really, and I was highly disappointed as the tea smelled so good in the package. I took a sip though, and felt my nose wrinkle as the taste of over-cooked green tea (think burnt vegetables) mixed with artificial too-sweet vanilla ran over my tongue. I realized then that it was a green tea, and that I had ruined it by brewing it too hot. Not one to like wasting tea, I tried to make myself drink it, but tossed out half the cup, vowing to try again with a proper water temperature. Not a good way to start the day – I promptly brewed myself a cup of strong Yunnan tea to wake up with and “cleanse the palate”.
So for my second cup, I was careful to brew it at lower temperature suitable for green tea, after I had had sufficient caffiene to wake up with. I still wasn’t impressed with the look of the tea – I’m very fond of clarity and crispness in tea, and this just reminds me of a bad powdered mix like Nestle iced tea in a jar. It did taste better the second time around…amazing what proper temperature can do for a tea. But it’s still a very vegetal tea, even with the roasted marshmallow undertones, and I didn’t really get the nutty flavor I was hoping for. And my poor cup is still slicked with oil from the candy shavings, even after a few good rinses and some very strong black tea infusions – I think it’s destined for the dishwasher tonight, to get the last of the oil out. Kind of a pain when brewing at work, where the only sink is in the rest room so proper washing of dishes is difficult.
So the tea isn’t bad – if you like green tea, and marshmallows, you’ll probably like this tea if you don’t look at it while you’re drinking it (it’s wonderful to look at before brewing – would make great potpourri!). But for me, not a huge fan of the grassier green teas, and definitely not a fan of oily flavorings & muddy looking cups, I think I’ll have to pass this one on to someone else.
Friday, April 6, 2007
Tea Parties and Teaware
I'm drinking a couple of new teas today, and will post a review of Hojicha de la creme from Art of Tea later this afternoon, after I have a chance to brew another cup (jury is still "out"). Yesterday was a big day for deliveries, and aside from my order of 9 teas to try from AOT (yeah, I went a little crazy), I also received two packages with teaware I ordered for my tea party.From the Republic of Tea, I ordered two teapot warmers - one porcelain, and one made of silver wire (pictured to the left). The porcelain one wasn't as large as I'd hoped, so I'll keep it to use with my smaller ceramic pots, but won't be using it for my party. It's a nice piece though, and packaged very handily in a fabric covered box that keeps it quite safe and snug...would be a nice gift item with a small personal sized teapot.
The silver wire one, however, is absolutely stunning, and large enough for even my biggest teapots. I'm very impressed with it, and ordered another one today to take the place of the porcelain warmer that's too small on my tea party table. I ordered the glass teapot you see in the picture as well, because of what happened with my Adagio shipment.
I knew something was wrong the minute I picked up the box from Adagio. It's never a good sign when you hear glass pieces rattling around in there. I opened everything up carefully, and took out the tea I'd ordered (Jasmine green blooming tea - perfect display tea for a party), and a box of filters, then opened the box my 42 oz. glass teapot was in. Unfortunately, the lid had come lose from it's packaging, and cracked. It was at the side of the teapot, next to a nice round chunk of glass that had been knocked neatly out of the side of the pot, I assume when the metal infuser knocked against it. I was pretty bummed - I'd ordered the smaller version of the same teapot months ago, and it got here with no trouble at all, but I'll have to return this one now for a replacement.
Needless to say, I didn't even take it out of the box (didn't want to damage it more, though I'm not sure why - it's completely unusable). I took a few pictures in case Adagio needed them, and just closed the box back up to get it ready for shipping. I went to the Adagio site this morning, and printed out a return label - I'll send it back on it's way this afternoon, but I doubt my replacement will be sent out to get here in time for my party on the 15th, allowing time for the damaged one to get to them, and another one to be sent to me. So I ordered the other pot from ROT, and it should be here by Thursday of next week, at least. I can't serve a display tea without a clear pot to display it in!
As for the rest of the party - I've finalized the menu of scones, tea sandwiches, and sweets (mostly a traditional English tea menu), the 3-teired server was delivered this week (and I *love* it - it will be well-used around here), I have two of the three teapots needed, and I'll be serving Jasmine green blooming tea from Adagio, Earl Grey de la creme from Dragonwater, and White Pear from Adagio (unless the white tea I got from AOT really impresses me...we'll see). I thought about serving a rooibos too, but decided that three teas are enough - if someone needs an herbal, I'll make up a filter bag for them. I'll serve iced tea as well - Cranberry Blood Orange from ROT in a lovely hand-blown glass pitcher I got from Dillards (it's gorgeous - I'm using it to serve iced tea for Easter lunch this weekend too).
I'll have a second pot of the Earl grey made up in my triniTea for refilling the serving pot, and I'll keep a kettle warm on my stovetop for refreshing the green tea, and resteeping the white. The blooming tea will be served from the glass pot, of course, the Earl Grey from my standard white English teapot (brown betty style), and the white will be served from my Lenox Butterfly Meadow pot. My mom and sister are bringing some english style teacups we can use, and I'll use mine as well...might go thrift store shopping and see if I can find a few more cup/saucer sets for a reasonable price. The table will be quite bright with spring placemats and a couple of african violets in bloom, not to mention the teaware, overflowing server with the goodies, and clear glass plates for the guests to use. I'll try to remember to get a picture to post when I get it all set up.
This is kind of a trial run for me - I'd like to do a tea party once a month or so for friends...just a time to get together, hang out, talk, watch movies, whatever. So we'll see how this goes. It will probably be a little skewed, since it's paired with a Home & Garden Party, but mostly I just want comments from my guests on the tea, food, etc. If it seems like a success, I'll set up another one in a month or two just for tea & chatting. :-)
Thursday, April 5, 2007
Tsar’s Blend from Dragonwater
Scent in package: straightforward tea, nothing special
Brewed in: tea for one, tea filter bag (both at work)
Steeping: 5 min@ 212 degrees, 5 min@ 180 or so.
Cup: ceramic café mug
This tea could easily be a cruel joke for the average tea drinker. I got a sample because I thought a tea blend originating in Russia could be interesting, and because I’d never tried a Russian blend before. I had my misgivings from the start though, since it was black tea mixed with white tea – two teas normally brewed very differently. It confused me in how to actually brew the tea from the start.
The instructions on the package say to steep 3-5 minutes with boiling water. I’m here to tell you - *don’t* do that! The white tea in this blend is silver needles, and if the Russian servants actually served it to the tsars brewed that way, they are braver than I would be. Predictably, boiling water just completely ruins any hope of the white tea complimenting the black, and in fact just gives it a lousy, overcooked taste that is just plain nasty. I was rather unimpressed, and actually had to set the whole pack aside for several weeks before convincing myself to try it again.
If your first instinct is different than mine, and you decide to cater to the white tea in the mix rather than the black, bravo for you! When brewed for 5 minutes at the same temp you would normally brew white tea at, you are rewarded with that sweet undertone to a very mellow blend of black Chinese teas, and a very smooth and easy-to-drink cup. Not anything to really go nuts about, in my opinion, but definitely a nice blend of flavors complimented by the silver needle sweetness at the end. I did actually enjoy this cup, and while I doubt I’ll order it again (there’s really nothing distinctive about it), I’ll happily drink the rest of my sample pack.
So in short, a decent, mellow tea *if* you brew it according to the needs of the Silver Needles in the blend (ie, don’t use boiling water as instructed). There are certainly more interesting teas out there though, more worthy of spending the tea budget on.
Brewed in: tea for one, tea filter bag (both at work)
Steeping: 5 min@ 212 degrees, 5 min@ 180 or so.
Cup: ceramic café mug
This tea could easily be a cruel joke for the average tea drinker. I got a sample because I thought a tea blend originating in Russia could be interesting, and because I’d never tried a Russian blend before. I had my misgivings from the start though, since it was black tea mixed with white tea – two teas normally brewed very differently. It confused me in how to actually brew the tea from the start.
The instructions on the package say to steep 3-5 minutes with boiling water. I’m here to tell you - *don’t* do that! The white tea in this blend is silver needles, and if the Russian servants actually served it to the tsars brewed that way, they are braver than I would be. Predictably, boiling water just completely ruins any hope of the white tea complimenting the black, and in fact just gives it a lousy, overcooked taste that is just plain nasty. I was rather unimpressed, and actually had to set the whole pack aside for several weeks before convincing myself to try it again.
If your first instinct is different than mine, and you decide to cater to the white tea in the mix rather than the black, bravo for you! When brewed for 5 minutes at the same temp you would normally brew white tea at, you are rewarded with that sweet undertone to a very mellow blend of black Chinese teas, and a very smooth and easy-to-drink cup. Not anything to really go nuts about, in my opinion, but definitely a nice blend of flavors complimented by the silver needle sweetness at the end. I did actually enjoy this cup, and while I doubt I’ll order it again (there’s really nothing distinctive about it), I’ll happily drink the rest of my sample pack.
So in short, a decent, mellow tea *if* you brew it according to the needs of the Silver Needles in the blend (ie, don’t use boiling water as instructed). There are certainly more interesting teas out there though, more worthy of spending the tea budget on.
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