159 Tasting Notes
Had six cups of this over the last two days. Rapidly becoming a favourite!
Nice slow steep brings out a mellow flavour. No bitterness.
Frangrant from about 5min steeping. Absolutely recommended to drain the pot as you drink and then resteep about 4 times over the day.
Aftertaste is a gentle lingering sweetness
Preparation
Had a cup of this whilst in the city today.
After a fair brew time, it developed a nice oolong profile, well balanced between black an green. The lychee flavour was interesting – it had an oily feel that seemed like coconut to me.
Consumed with a good book!
Preparation
This is a real favourite. In Australia it’s probably the cheapest quality tea you can get, which makes sense, because our customs requirements are massive and would add to the cost of any tea.
It’s a reddish-brown colour, both in dry form and when made. It exhibits a mildly spicy touch on the tongue, with very earthy undertones – it always vaguely reminds me of rich tropical soil.
If I’m eating beef or a strong curry, this is often my tea of choice, On this occasion, however, a big mug upon waking is going down a treat.
A quick shower and then another cup, I think!
Preparation
Hand crafted chai – blended two weeks ago for the flavour to mingle.
So, I place a double serve (4g) in an infuser with a quarter cup od boiled water, and let steep for 6 minutes.
Then I add half a cup of cold milk and two sugars.
Then, it goes on the steam wand of the esspresso machine. I end up with a hot and foamy cup, which I sprinkle with a blend of cinnamon, cardamon and sugar all ground to a fine powder together
The result is a sweet, mingled flavour that holds you attention for about 15 minutes after you have finished. The aniseed flavour of star anise and the warm black pepper give you the foretaste, cinnamon and tea tend to linger.
Also chills well.
Preparation
Share your recipe?;)
Happy to oblige!
50% Darjeeling (Gidephar), 30% Ceylon Lover’s leap, 20% Australian Daintree Bulk.
Take 400g of that and mix with roughly ground spices (5 whole star anise, 3 cinnamon sticks, 15 peppercorns, 5 pimento, 8 cloves, 6 green cardamon pods, 2 brown cardamon pods). Give it two weeks to develop it’s flavour!
For the sprinkle, 100g granulated sugar, 1 cinnamon stick, 5 cardamon pods, put in a little spice grinder and ground till it grinds no more – should be a fine powder.
Alos, I use a 5% fat Jersey Milk for Chai. It’s a wonderful idea. Never use ‘supermarket’ milk!
Whoa! OK totally was not expecting a blend of 3 teas for the base:) Pimento… that’s a new one:) I’ve never heard of a chai w/ ground spice- all the ones I’ve had were whole, unless of course it was chai latte mix.
The spices are chopped to about 4-6 mm at biggest. The flavour disperses better, and the bits fit in the infuser!
The daintee in the base is sensational. Not sue if people outside of Australia know of it. It has a spicy, earthy undercurrent. I always follow a steak with a Daintree!
Irish Breakfast is rather a catch-all name. This one has a strong Ceylon presence, with the characteristic aftertaste. It also has a rounded Yunnan flavour, which means that the first taste, the body and the aftertaste are all pleasant. I drink it black and slightly sweetened.
Generally, I’m more of a single origin tea drinker. but this a real gem.
Preparation
Most people think of a jasmine tea in a delicate cup, taken neat. But that’s not the way I have it. I like it to be slightly sweetened, and for that me, regrettably that means a sweetener.
In order to reduce the impact of the sweetener, I use half a sweetener in a 450ml super mug with my CJ tea.
The result enhances the natural sweetness without overpowering, or even competing with the tea.
It remains delicate up front on the palate, with the main green tea flavours following the initial jasmine hit. The tea has a dryish backtaste that instantly suggests another sip.
A very lovely tea.
