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derk drank Ceylon High Grown by SebaSTea

1624 tasting notes

“I can share (but nobody would like it I assume).” —Martin.

Third and final session with this tea that Martin shared with me. For somebody that’s not a big drinker of Ceylon teas, I find this perfectly acceptable and accessible, probably good for those that like their tea with milk and sugar but it is drinkable straight which is how I prefer. It does have a mild aroma of red fruits jam which comes through stronger in the mouth along with malt and cedar, a hint of butter. Surprisingly full body that thins out into a texture bittersweet at the back of the tongue. Long-lasting jammy aftertaste with some tannic drying. Heavy in the stomach at this leaf amount and brew time. It is not a smokey-campfire tea to me unlike for Martin. Good for two steeps. I find it a nicely balanced, strong breakfast-type tea.

Flavors: Butter, Cedar, Dark Bittersweet, Heavy, Jam, Malt, Red Fruits, Round, Tannic

Preparation

205 °F / 96 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

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1 comments

Martin Bednář
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Did the tea change in higher altitudes? Otherwise I can´t explain how the teas I sent you are so different than I noticed. Haha

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Martin Bednář
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Did the tea change in higher altitudes? Otherwise I can´t explain how the teas I sent you are so different than I noticed. Haha

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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