570 Tasting Notes
Bah, the internet ate my review.
Very sweet black tea with just a bare hint of bergamot, but a nice clean flavour. Need a few more brews before I make a stocking decision, but for the price is a great little mid-afternoon tea. Next time, smaller infuser so I don’t get bitter dregs.
Preparation
Okay, yum. I made cherry chocolate tea, but only enough for one cup, which makes me saaaaad. Need more pu’erh, stat. Anyway, the cherry herbal blend I was using was laced with hibiscus and other pink additives, so I think I need to sift through it a little more before I blend it again. Dry, the cherry smell smacks you in the face, and that is only mitigated a little when it’s brewed. But drinking, it’s more the smoky pu’erh and just a touch of sweetness from the cherry. Need to make more.
Preparation
Accidentally oversteeped. Was aiming for a minute thirty, and didn’t realise my timer didn’t work until a few minutes later. I also brewed it too hot, so this cup should have been a total failure – but it wasn’t! Okay, the sencha was a little burnt so it definitely tasted grassy, but there was a nice strong smoky bergamot note. I think I prefer gunpowder over sencha in general, so will have to have another cup (properly brewed) before I make a stash-enhancement decision.
Preparation
First trial of my new gaiwan. I now know why people use gaiwans on some kind of tea board – this is a messy process! But very soothing. The tie kwan yin is holding up wonderfully to the multiple steepings, each time releasing a bit more of the light floweriness that I love about oolongs. Used up the last of my stash for this; maybe it’s time for a restock.
Preparation
I bought a tea tray mostly because I think they’re pretty, but gaiwans can be a bit sloppy! Where did you get yours?
I bought the gaiwan at Say Tea on Bloor, which is our new favourite tea shoppe. Don’t have a tray or board for it yet, though. Just have a pile of paper towel on the counter, but I’m starting to get the hang out of the pour – only took me six steeps!
Too true! I can now pour my gaiwan with minimal/no spillage (though I frequently burn my fingers) but I wish I had a tea tray.
Hey, I found the bergamot! I think the trick is a shorter steep – longer, and the jasmine takes over. This cup was delicious, until it got a little cooler and it was all jasmine, all the time.
Preparation
“I have a surprise for you!”
“Oooh, what is it?”
“Well . . . let’s just say that there was something new . . .”
“gasp! New tea at David’s!”
“And it’s one of your favourite things . . .”
“extragasp A new Earl!|”
“And one of your favourite teas . . .”
“Green? GASP OOLONG?!”
Needless to say, I was excited to get home and try this one. My amazing wife even had a cup waiting for me. On the first sip, I could taste the beautiful buttery oolong – David always does a good straight oolong – and a hint of Early bergamot. Unfortunately, that bergamot disappeared beneath jasmine the further into the cup I got. I think I’ll need to make another few cups of this before I make a final decision – come back, bergamot!
Preparation
OH MY GOD THIS TEA WAS AMAZING.
My amazing and incredible wife made a Thermos of this for me to take to work, and it was incredible from the first sip to the very last. It was fruity but not too fruity, and smooth not bitter, with an nice light natural sweetness. This tea has renewed my faith in Earl.
Preparation
Mmmmm. This is a very tasty tea, but I didn’t realise that it was decaf so I think I need to go inject a mate directly into my veins now. Zzzz.
But. I think we have figured out the key to Tealish blacks: short steeps. This turned out light and creamy, the vanilla very mellow and natural-tasting. Delish.
