ChaMei select Send Message

Leaves smell malty and examining wet leaves, I see tips of bud and a leaf and relatively whole leaves. Taste honeyed tones and it veers more toward a light black than a green, for an oolong. Will add more later but I foresee lots of tastings paired with dim sum.

With agave syrup and a touch of whole milk, this tastes a lot like Thai tea.

I think this tea, so far, is my contender to make bubble milk tea at home. Will add more on my impression after more tastings and comparisons to other Darjeeling teas. Interesting seeing how flavours change processed as a black and as an oolong.

This tastes like mango more like mango nectar than fresh mango. In fact, it’s so generic “fruity” nectar that if you told me it was apricot nectar flavoured I would believe you. Despite the generic fruit taste, the green tea base – Chinese Sencha – is decent. Nice full mouthfeel. I would use the majority up iced because I generally prefer hot green tea plain despite what my cupboard of 52teas implies.

Want to preface with thanks to Frank of 52teas for complying with request of this as freebie in the White Tea sale. Now on to review…
How is it I get the impression of fizz in this tea? The flavour reminds me of Schweppes Ginger Ale. Ginger makes dry tea smell odd but I find it brews up beautifully. (I mean that ginger as a flavour additive does not smell like fresh ginger but tastes like proper ginger). I should try it iced, but darn I only have an itty bitty pouch. However, white tea is not one to keep around over a year so I foretell this one will disappear quickly. I want to add, this tea is great if you want ginger ale, not if you want light flavouring of BMD because this one masks most of the tea. I will see if resteeping might change that. Note that I am a fan of bergamot so I didn’t think of mentioning it; probably because I prefaced this tasting with Harney’s Paris. (having Friday off means cupping of my tea cupboard and playing with my Yixing ware).

Not sure if it’s a difference between bagged and loose, or my palate has improved but I finally pick up the bergamot note in Paris. Also, a sweet edge bordering on dessert but I still don’t characterize it as vanilla. Oh well, just have to have more frequent cuppings to get this tea. Btw, I prefaced this tea with a tasting of Golden Moon’s French Breakfast which is stated as a single estate Ceylon. I’m guessing Ceylon is one of the black tea blends so this could have “primed” my taste buds. Wish I had time to do this every morning.

Still good as remembered. Wondering if I should make it an alternative to Irish coffee with addition of whiskey.

Today’s discussion on tea latte inspired me to try with my first Pancake Breakfast tasting. My darling makes me a cappuccino, sized to fit in a little espresso cup and I used the leftover milk foam. Mmm deliciousness. I love the syrupy pancake batter scent but brewed up, I taste honey. Great way to get effect of sweetness without adding anything more.
Does not resteep well but that is expected for this type of tea.