8 Tasting Notes
I liked this one better than the Laoshan Black—didn’t even need sugar with it. I certainly didn’t taste all the things that were listed in the description, but I will say that it had a very nice lingering aftertaste…kind of floraly. I think this is a black tea that could grow on me.
Preparation
I think I brewed this tea incorrectly the first couple times, but on the third steeping it tasted fine. Not great…maybe black teas (without heavy cream and sugar) need to grow on me. I had to add a little sugar to really enjoy it. I did catch the chocolate scent in the dry leaves, but I didn’t taste any chocolate at all in the brewed tea. Maybe I have newbie taste buds, or maybe the fact that I’m a high-end chocolate connoisseur/addict hinders me from tasting such a subtle cocoa flavor. In any case, I’m not real excited that I bought 2 oz of this.
Preparation
This is almost certainly a case of the most recent harvest being poor, than your brewing technique. I’ll probably write my own post about it soon, but yours caught my eye. I was worried the moment I tried this latest batch that people would be trying it for the first time due to its score, and be severely disappointed. This harvest does not reflect at all the amazing quality of the previous ones, and I find it very unfortunate that it maintains its score. Don’t be put off from black teas! This tea used to have the most amazing and unmistakable chocolate/cocoa notes; among others. I’m sure it will again, but until then I believe it’s score should be heavily reevaluated.
Matsu, that is very interesting…thanks for letting me know this. I’ve tried brewing it a few more times, and it is so, so bitter on the first steeping. I can’t drink it at all. I’ll order it again later in the year (or next year?) to try a different harvest.
Love, love, LOVE this tea! I’m an Earl Grey fan, and it tastes nothing like earl grey. I’ve had 2 steepings, and jasmine was the only flavor I could identify for sure (have no idea what frankincense smells/tastes like). It has a wonderful aftertaste. So glad I didn’t just get the sample size! I think this might be my new favorite.
Meh. Of course, my definition of a yummy chai is to simmer a lot of freshly cracked spices, of my own mix, in whole milk for about 15 minutes, then throw in some darjeeling at the end. But even discounting the butterfat content of my own mixture, this just seems too bland by comparison. Hubby agrees. Our taste buds prefer my bold recipe.
so, what is your own mix? Just came across a recipe i was going to try: http://beautythatmoves.typepad.com/beauty_that_moves/2013/01/homemade-chai.html similar at all?
That recipe looks good too…i’ll have to try it. Here’s mine:
8 cups Whole milk
4 Cardamom pods
8 Whole cloves
8 Peppercorns
1 tablespoon Cinnamon chunks
2 Inches of ginger root, chopped
2 tablespoon Tea leaves
1/3 heaping cup Sugar
Heavy cream ; to taste
= Instructions =
Grind dry spices coarsely. Bring milk to a boil and simmer with spices for 15 minutes, uncovered. Add tea and simmer 5 minutes. Stir in sugar, then strain into a pourable container.
