Many thanks to Lady Londonderry for this tea!!!!!
I had a wee bit of this before with Rose Scented, but this morning is the first time I’m tasting its true character.
It’s really nice! Wine-y, a sweetness – I’m getting that pastry cinnamony flavor I get with some teas – but it’s a little thin. I think I was wimpy with the leaves. I also let it brew a little longer than I usually do (5 min) and I’m getting the teeniest bit of astringency.
I need to make this again with a bit more leaves, and stop the steeping at 4 minutes. If I can preserve the pastry notes – mmmm! This would be a super bargain, and it’s organic to boot! I could see this as being a wonderful everyday drinker!
Oh! And before I forget – completely unrelated to tea – I have another guest post at the blog I wrote the Bronte tea post at. This one is about John Adams and…mushrumps!
http://unputdownables.net/2011/06/10/life-liberty-and-the-pursuit-of-mushrumps/
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I had a feeling you would like this one! And do try it with a pinch of the Keemun Mao Feng sometime; they blend together beautifully.
P.S. I enjoyed your post and the recipe! I agree that sherry is wonderful in soups. My favorite lentil soup recipe (tomato-based) calls for a quarter cup of dry sherry added at the very end, and that addition gives it a certain je ne sais quoi.
Mushrumps it is, from here on out! We dined at The King’s Arms tavern in Colonial Williamsburg, and loved that the waiter gave us a great lecture on the foods and why they were served as they were, what the colonials would have cooked and how. I also LOVE their ingenuity – folding tables, hidden drawers, convertible furniture! What a time!
any chance the vendor is likely to disclose where the tea actually comes from in China or what varietal leaf it comes from? China BOP sounds like a generic mix or a low grade tea that they are blending for profile….but I bet it makes great cold steeped iced tea
I assume it’s a blend, and Upton lists it in the category “Other Congou,” to distinguish it from the Keemuns. Full description:
“Well-twisted leaves with golden tips, producing a liquor that has the character of a non-smoky Keemun. The Burgundy-like flavor notes end with a sweet, clean finish.”
Don’t dismiss it on the basis of the generic-sounding name; this one is well worth trying. It is a staple in my cupboard.
I dont’ dismiss the tea I question the nature of those who would keep us from truly appreciate its origins….golden tips is usually an indication of the ‘dayeh’ varitetial of camillia sinesis sinesis….though not always…..‘congou’ means ‘finely crafted’ …
Kashyap All of my dealings with Upton have been very good. I’m sure if you asked, they would be forthcoming with more information. I don’t think they are trying to hide anything – I see them more as no nonsense New Englanders :)
I love a single source tea, but blends have their place as every day drinkers for me. I really like this one, Queen Catherine from Harney, etc. I work at an art school and take classes too – I can’t drink $24 a tin Keemun Mao Feng every day (although I’d like to. I dream about it every day to tell you the truth!)
I had a feeling you would like this one! And do try it with a pinch of the Keemun Mao Feng sometime; they blend together beautifully.
P.S. I enjoyed your post and the recipe! I agree that sherry is wonderful in soups. My favorite lentil soup recipe (tomato-based) calls for a quarter cup of dry sherry added at the very end, and that addition gives it a certain je ne sais quoi.
Mushrumps it is, from here on out! We dined at The King’s Arms tavern in Colonial Williamsburg, and loved that the waiter gave us a great lecture on the foods and why they were served as they were, what the colonials would have cooked and how. I also LOVE their ingenuity – folding tables, hidden drawers, convertible furniture! What a time!
any chance the vendor is likely to disclose where the tea actually comes from in China or what varietal leaf it comes from? China BOP sounds like a generic mix or a low grade tea that they are blending for profile….but I bet it makes great cold steeped iced tea
I assume it’s a blend, and Upton lists it in the category “Other Congou,” to distinguish it from the Keemuns. Full description:
“Well-twisted leaves with golden tips, producing a liquor that has the character of a non-smoky Keemun. The Burgundy-like flavor notes end with a sweet, clean finish.”
Don’t dismiss it on the basis of the generic-sounding name; this one is well worth trying. It is a staple in my cupboard.
I dont’ dismiss the tea I question the nature of those who would keep us from truly appreciate its origins….golden tips is usually an indication of the ‘dayeh’ varitetial of camillia sinesis sinesis….though not always…..‘congou’ means ‘finely crafted’ …
Kashyap All of my dealings with Upton have been very good. I’m sure if you asked, they would be forthcoming with more information. I don’t think they are trying to hide anything – I see them more as no nonsense New Englanders :)
I love a single source tea, but blends have their place as every day drinkers for me. I really like this one, Queen Catherine from Harney, etc. I work at an art school and take classes too – I can’t drink $24 a tin Keemun Mao Feng every day (although I’d like to. I dream about it every day to tell you the truth!)