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drank Herbata Piernikowa by Żywe Muzeum Piernika
1644 tasting notes

Finally, the last tea from a generous swap with Martin.

January and early February goofed me. I thought it was spring out here on the west coast. But no, it’s clearly late winter. It snowed on the mountain but not here in the valley. I’ve seen more hail than ever, which is always cool. And double rainbows – 3 in the past few days alone. I probably should’ve drank this tea in November or December considering the holiday spice profile but no, it was waiting for winter’s second wind.

This tea has a mellow but rich candle-like aroma. Woody-coppery (to me) basic Ceylon black tea character, light to medium in body, turns bitterish as it cools. I get a spice profile that’s so rounded that the only thing that stands out ever so slightly is clove. That spice is mixed with a deep but mellow morello and sweet (not artificial red ice cream topper) maraschino cherry combination. I’m getting a darkish, fruity gingerbread kind of vibe. The aromas don’t separate on the palate and they linger, which is nice.

Thanks for this warmer from the Gingerbread Museum in Poland, Martin :)

Flavors: Astringent, Cherry, Chocolate, Clove, Fruity, Ginger, Malt, Maraschino, Metallic, Round, Spices, Sweet, Wood

3 comments
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Martin Bednář
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You are welcome and glad you liked it! I still have some left and for some reason second pouch appeared in my stash as well, so it seems it was my friend’s pouch. But he forgot it is in my bag and he doesn’t want it anymore!

derk
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More for you next wintry season :)

Martin Bednář
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Haha, well it seems it will be still needed as we had about two-three inches of new snow yesterday.

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Martin Bednář
Delete

You are welcome and glad you liked it! I still have some left and for some reason second pouch appeared in my stash as well, so it seems it was my friend’s pouch. But he forgot it is in my bag and he doesn’t want it anymore!

derk
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More for you next wintry season :)

Martin Bednář
Delete

Haha, well it seems it will be still needed as we had about two-three inches of new snow yesterday.

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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Sonoma County, California, USA

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