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“I had last 10 grams remaining, as I sent some across the pond because I just didn’t cared too much for this tea. From those 10 grams I used 5 grams today and steeped in the pot and… I think I just...” Read full tasting note
Renowned tea merchant Helwig Hooss created this highly sophisticated black tea blend of seven varieties half-century ago and it became an all-time customer favourite. His nephew, our founder Jens, was inspired to recreate the original recipe for you as a tribute to the establishment of Paper & Tea in 2011.
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I had last 10 grams remaining, as I sent some across the pond because I just didn’t cared too much for this tea. From those 10 grams I used 5 grams today and steeped in the pot and… I think I just found the best steeping method for this tea!
I tried gongfu, western in a strainer or fillable paper tea bag, but it has been always somehow meh. But method I tried today changed my impressions by a lot.
Smooth, forest honey tasting, with kind of floral impressions, that’s basically how first steep is like. That translates later to the malty notes; along with hints of caramel and stewed fruits, with longer mouthfeel.
Second steep is like the later notes of the first one, with some kind of spicy notes that black tea sometimes produces; and it has been highly enjoyable, warming and cozy.
I assume that the steeping temperature, which was 90°C and steeping time (3 minutes) in a big basket strainer is the key for this tea. The tea pot is said to have volume of 1000 ml, but I actually never measured it myself. The oolong leaves needs to expand well and maybe they were a little bit more prominent in the bottom of the tin. When steeped it was a wonderful two-coloured combo in the strainer.
