Ahmad Tea
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This tea is a blending of Assam, Darjeeling and high grown Ceylon. I bought this from…you might have never guessed it, but Winners! It’s a popular store in Canada that focuses on clothing, but sells a ton of other stuff as well including stuff like this! This is just like the Earl Grey from Twinings, but is slightly better because I get a flavor that is full and a bit heavier towards the Assam taste(which I prefer over the other teas in the blend). The bergamot is certainly there, but to a less extent than the Twinings, which I feel is the perfect amount of it I would like. As someone else has mentioned, the hexagonal shaped tea caddy is amazing to look at. Mine features a drawing called “Teachers Outing” by Peter Szumowski.
Add: This tea does get a pretty sharp and bitter taste when brewed for too long. 3 minutes or less steep time is ideal. After my initial taste note, I found that it is a bit too floral for my tastes, so I don’t drink it as often. I guess I can safely say that I’m not much of a fan of any bergamot flavor added teas, including Earl Grey of course.
Add: I now have a totally different thought about my initial verdict saying that this was better than the Twinings Earl Grey. The Twinings one somehow just has a more refreshing citrusy taste which is also more sweet while not getting bitter. I definitely prefer the Twinings now.
To be entirely honest, I probably should be giving this a lower rating than I am. It is Sunday morning, and in my desperation to wake up, I shuffled my freezing feet to my parents’ cupboard full of bagged tea and rummaged through all of the boxes until I found something new. Never again, I tell you. (Though I will probably do it later today.)
Anywhos, tea. Tastes mostly like a boring, unrefined black tea. There’s some fruity flavoring, but I wouldn’t single it out particularly as mango, and it’s very artificial tasting. Even the smell didn’t entice me, either when I sniffed the bag with suspicion, nor in my mug as it brewed, which is unusual for teas that aim for fruityliciousness. The coloring was warm and quite dark, but again, nothing unusual.
When trying to think what it reminds me of, I can only conjure the image of something soggy, which has been left out too long. Yetch. To be remedied with Sufjan Stevens and more tea. Let’s hope this isn’t going to predict the rest of my day…
Preparation
My mother-in-law gave us a big box of this to bring with us to Korea. It’s been my saving grace, as I’ve get to find good black tea here. But it’s a bit weak for me. If you have it Persian style, mixed with another kind of spicier black tea, and without milk, then it’s absolutely fantastic.
I brew this correctly only about a third of the time (no patience, in a rush, etc.). It usually is either too bitter or too flat. When it’s brewed just right and only about a teaspoon of sugar is added, the taste reminds me of the kind of tea I drank growing up in Russia. Very classic. Also, it doesn’t brew particularly strong, so it wouldn’t give you a kick like, say, PG Tips can.
Used 1.5 tsp per 10 oz water at 180F. The dry leaf is a deep dark green, whole leaf with a slight twist. I sprayed it with cool water and let it absorb a minute before I poured the hot water. After a 2.5 min steep, I decanted a medium gold-green liquor with a barely perceptible haziness. The jasmine and tea aromas blend well and seem quite natural. The flavor is less astringent, more mature, and sweeter than the last cup of this tea; I credit the pre-steep wetting of the leaves for the improved qualities. A resteep of 5 min gave me a cup which was milder, less floral, yet drinkable.
Very nice jasmine aroma to the dry leaf, which is dark green leaves, somewhat broken, with a few visible jasmine petals. 1 tsp dry leaf, 10 oz water at 180 F, 2 min. Clear light green liquor, not too astringent, vegetal (but not sweet) flavor, clean finish. Inexpensive tea, okay but nothing to rave about. I think it has been stored a long time.