2462 Tasting Notes
I was making soup when the doorbell rang. I was surprised because I wasn’t expecting a package and no one else ever rings the doorbell. I set down my spoon and hurried to the door where the dogs (I am keeping my grandpup for two weeks) were enthusiastically announcing the presence of the postal carrier and there was indeed a box by the door! A surprise box from White Antlers!
I read the nicest letter and then dug into the box of goodies. Everything looks so good! I picked this to be the first I try.
About the soup – I was inundated with cucumbers from the garden. I have given away cucumbers. Made cucumber sandwiches and cucumber salad. Some cucumbers were about to get away from me, looking a little sad in the fridge but still edible. They are not a sort suitable for pickles.
So I cooked some onion, added broth, tossed in chopped cucumber, lots of dill, garlic, evap milk because I don’t usually keep cream on hand, blended it….and it was really delicious. But I really didn’t taste cucumber. It could easily have been cream of zucchini. I decided to make it go a little further and added finely diced carrot and potato. Topped it with mozzarella. Yes! We will have this for a couple of days for supper.
All that added to say that when I saw the instructions for this tea, I was a little leery of sencha with boiling water. I looked at other reviews and decided to go with a lower temp and short time. And when the water hit the leaves…it smelled a lot like the soup on the stove!
A short steep of two minutes and…This tea is THICK. Or as the young whippersnappers like to say THICC.
The name would imply the taste of cherries, but it is not cherry. It is salted cherry leaves, such as the brined leaves wrapped around mochi. There is nothing fruity about this tea. It is savory through and through!
This is like drinking a broth, nice and salty, something that would take the edge off your hunger when you are sick and can’t really eat anything but you are hungry nevertheless.
And what was really cool was that it smelled so similar to my soup that was still simmering on the stove. This would be an excellent addition to the base for a fresh vegetable soup, especially a cucumber, zucchini, or turnip soup. YUM.
Thank you, White Antlers! There are so many teas in the box that I can not wait to try!
I almost didn’t add this because it is no longer listed on their website. In case it is a seasonal tea that will come back this fall, I am adding it.
I reviewed this for Sororitea Sisters and will just link to that review.
Meanwhile, stay cool and stay hydrated, everyone! It is brutal out there!
My friend dropped off three Piper and Leaf samples this morning. I steeped a sample, resteeped, added sugar, and put it in the fridge to chill. I waited a few hours to try it, but honestly all sweet tea tastes best after it has chilled for a whole day to me, minimum is probably eight hours.
Though it is called Front Porch, I am actually drinking this on the back carport which never has cars in it, just rockers. A huge fan is blowing on me because it is 94F with a heat index of 103F.
I will see how this tastes tomorrow, but my assessment now is that it needs more flavor, so I probably should not have combined two steeps. My husband said he tastes the mint mostly, but I barely noticed it. I got more bergamot, but it wasn’t a lot of bergamot. Mostly high notes without a lot of middle and base.
I try not to add much sugar but I think this could have used more just to up the flavor. It isn’t bad, but at the prices they charge I expect it to be absolutely stellar.
Tried it again tonight now that it has had more time to “meld” as my Mother always said. It is better. I think the problem is I don’t like bergamot on Ceylon, and the Earl I enjoy much is with a Keemun base. I think most people would enjoy this and it isn’t bad, just not quite living up to my high hopes in this sticky summer weather.
It is ridiculously hot and humid, though I confess this is one of the coolest summers I can remember so far. I think this week is our first where the highs are in the 90’s every day. For breakfast, I have opted to drink this peach tea so I can tell myself the peaches mean summertime even though my tea is hot. I am making a full pot and icing half with a bit of sugar to serve as my lunchtime tea. Morning tea is taken plain.
I think I prefer my peach tea without ginger. That leaves this and Charleston Tea Plantation (owned by Bigelow) in competition as the two I have tried, but this one just seems more accessible somehow. My middle daughter bought this for my birthday and I am really enjoying it.
The peach flavor tastes fresh and natural instead of artificial and cloying. (Peach yogurt utterly gags me.) It even resteeps well, which means I can make it by the pitcher without it costing a fortune. The black tea is plenty strong without being harsh or bitter. Even though I sweeten MOST of my ice tea including this one, it would be really enjoyable without sugar cold, too.
I am having trouble with my messages on here, so White Antlers – I did reply to your message which blessed me so much, but I don’t know if you can retrieve it! Thank you so much for your kind words!
I guess everyone has seen the post, either here or on Facebook, that Adagio is going to be running Steepster henceforth. I hope it doesn’t change too much! This is my 90% of my social life! Ha ha!
I can’t believe this was not already in my cupboard, as Superanna gave it to me a while back and I have drunk it many times.
This is a Keemun tea with rose flavor, slightly less rose-y than Rose Scented by Harney and Sons, and with deeper, darker tea notes due to the base being Keemun instead of Ceylon. Both are great, and this one is better for my husband who doesn’t like his tea too terribly floral.
It does not need milk and sugar to smooth or sweeten, but it is strong enough that I feel it would be really great that way if that is how you prefer your tea.
Any idea why they call it pouchong? Pouchong is Bao Zhong. This is Keemun and to all taste and appearance is black tea. I hope someone knows and will enlighten me!
It was a great pot of tea to start my day!
Yes, ladies and gentlemen, I am drinking dumpster tea. Youngest found this dumpster diving at college as people moved out. Mind you, this wasn’t in a pile of banana peels and old rice, but piled with furniture and rugs and such. She found three teas, all sealed and unused. One was a yingde black – not very good but great for making gallons of sweet tea and nearly all gone now. One was a Long Jing that I haven’t tried yet.
This one was completely unlabeled, just in a sealed foil pouch. The leaves were medium length, thin, slightly twisted and very dark. I thought it might be black tea but it smelled like Chun Mee, which is not a favorite green for me.
I made it by black tea parameters, saw the wet leaves turn bright green, tasted the nasty astringency, and started over.
Made as a green tea, I think this probably IS Chun Mee. I might try to find a way to use it – sweet and flavored maybe? But since it was free tea and I know nothing of its origins, I might just toss it. It is not terrible, but I will definitely reach around this for the greens I love and then it will just be taking up space.
Thanks for the adventure, ”Youngest”!
This is another tea from derk!
I wanted something to go with a blueberry croissant from a local bakery. It was almost more like a Krispy Kreme doughnut with blueberry filling. They are delicious but almost too sweet for me. I thought a nice roasted tea would offset the sweetness perfectly.
This is one of the darkest, most heavily roasted oolongs I have ever had – and I loved it. I do not like coffee, and I have tried to wrap my head around what it is that people like about coffee. When I have tried it, it is so bitter and strong that I just don’t get it.
Tonight, this tea made me almost get it. There was something about it that made me think of coffee, but I loved every sip. It has light body but such richness, like nearly burnt toast and roasted nuts – maybe toasted pecan? – and smoke. The flavor of the tea more than made up for the overly sweet dessert.
Thank you, derk, for a lovely tea experience!
I said I would try a third western steep, and I did! This time I invited my husband to drink it with me. He was more a white/green/oolong/puerh fan but is coming around on black tea fast – as long as it is not astringent. This one isn’t astringent at all.
Yes, it is weaker. Of course it is. But it was well worth steeping again and my husband really liked it even though he had not tried the first two steeps. I thought he would like it since the Fujian component is a tea he has tried before and liked a lot.
It seemed perhaps a little creamier or thicker in mouthfeel and I think that is because the cocoa note was slightly lighter and the dian hong was coming out a little more.
Great tea. Thanks, derk!