La tienda del té

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Recent Tasting Notes

95

In September I returned to León and so, I returned to the wonderful tea shop near the market, and bought myself another packet of this tea. This meant also that I could finish the first packet I had bought last year ;-) (as I had kept a bit, just in case the shop was closed)…and in meantime, I´ve already tried the second packet.
The instructions were slightly different from the ones indicated on the first packet, and maybe brewing it like this now, the tea is slightly stronger in taste, but it still combines perfectly the sweet touch of the caramel with the taste of a solid pu´erh tea…just perfect for a cold autumn day!

Flavors: Caramel

Preparation
180 °F / 82 °C 3 min, 0 sec 1 tsp 8 OZ / 250 ML
Leafhopper

I also tend to keep small amounts of expensive, hard-to-get, or unusually good teas much longer than I should. Glad you were able to get this again.

Ilse Wouters

sometimes it´s like Murphy´s Law : if I don´t keep a bit, for one reason or the other I cannot get hold of it anymore, and if I do, it´s no problem ;-)

Leafhopper

LOL. That can happen. However, that last bit of old tea sometimes loses its flavour.

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95

Recently, I went to León (north of Spain) and I had some time to spare, so I wandered a bit off the busy streets of the city centre, and so, I discovered a wonderful tea shop. The person in charge is very knowledgeable about tea, and when looking through her loose tea inventory, I saw quite a lot of pu erh fruit blends (which I see more and more often in Spanish tea shops…it must be the hottest thing in tea around here!). BTW, in Spain pu erh is called “red tea (té rojo)” while I associate the – falsely named – red tea label to rooibos teas. I recently bought a mango pu erh, which I like but nothing in comparison to some pu erh tea cake I tried out some time ago, so was more intrigued by a pu erh blend with Belgian caramel, especially because I´m Belgian and more so because Belgium is more associated with chocolate than it is with caramel, I thought.
As soon as the loose leaf tin was opened, I knew I needed to get this tea : the caramel is coming through strongly, but in a “salty butter” way (more than an overly sweet way, if you know what I mean). As soon as I got home (after some holidays), I tried out the tea and was even more impressed : it´s intense, both in aroma´s as in taste, and it reminds me of one of my favourite teas, one they call “marco polo” in France, a black tea with caramel…but even better. Steeping time is short, and it could be steeped a second time, I was told, but it was great the way it was now. So glad I tried it, and certain to get a new bag next time I´m in León.

Flavors: Caramel

Preparation
195 °F / 90 °C 1 min, 30 sec 1 tsp 7 OZ / 200 ML

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