1056 Tasting Notes
I think this came from the SF Tea Festival’s promo bag that they gave away with entry in 2018. They did not give them out to all attendees this year like they did last, which was a disappointment especially with the $25 entrance fee. Anyways… on to the tea.
I’m at work where we have an instahot faucet, making it hard to refine the temp. I think I steeped this for 2-3 minutes after a 20s rinse. It turned out alright. It’s a little wet, musty, cave like in a pleasant way. I feel like I need more/better adjectives to describe puerh because my puerh vocabulary is limited! Enjoying this cup nonetheless.
Steeped the rest of this and started sipping. It was okay. I got a smokey flavor with some fruit behind it and it was nice, but I wanted more. So I added cream, doubting my decision as I was pouring. The cream killed the nuances of the flavors until I acclimated to it a bit. Now I’m getting a creamier version of what I was tasting before, which is what I was hoping for. I’m liking this cup, but at the end of the sample bag I’m still not super taken by this tea. :/
I’m liking this better today. I get the bergamot clove combo really clearly and a little plum in the background. Drank my first cup while running morning errands. Second cup has mild clove on the front of the sip mixed with fruit, mostly plum and floral plum on the finish.
Had the first steeping of this earlier and recall the cardamom being strong. On my second steeping now, which has gone cold, and can taste the gram tea base this time. The cardamom has mellowed out and the vanilla notes are present. I could see the addition of sugar being helpful to bring the vanilla out some more. I’m liking this tea well enough, but I’m not over the moon about at the moment as it’s the way with me and green teas.
Can’t add steeping parameters on my phone. :/ 175 for 2m, 175 for 3m
Not sure why I still have this around and how I’ve gone through so much of it without having been left with much of an impression about it. I find myself agreeing with my previous note, puzzled as to why it’s a breakfast tea and barely being able to pick out ginger as the lone flavor.
It’s been a long time since I ordered this tea so I decided to check out what is new on the Urban Tea Merchant site where I bought it from only to find out that UTM has been closed for some time! I didn’t order from them often, but I’m sad to see they are no more.
Got a sample size of this with a previous order which was at least a year ago now. As I was steeping this I wondered… what makes a breakfast tea regional? I’ve had French, English and Irish breakfast teas. They are all malty, heavy, go well with added cream, but what differentiates a French from an English one? Is there a different base used in each? I’m going to have to consult the googles and see what info I can find.
This tea follows the breakfast tea profile; malty, heavy, goes well with cream. There is a sweetness to it. The finish is almost a barley like flavor. It’s good and mildly interesting, but probably not something I’d put on my shopping list.
Glad to have gotten my hands on more of this tea, it had been a while! It’s subtly malty, buttery and has a depth to it. I drank most of it while getting ready for my morning and only have a couple sips left. I can’t recall if it’s good for a resteep. Time to find out!