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drank Classic Black Tea by Georgian Tea 1847
1607 tasting notes

A few crushed threads of saffron complement this black tea beautifully! The combination gets my engine revving <3 Great following a spicy lunch.
Preparation
2 min, 30 sec 3 g 10 OZ / 300 ML
3 comments
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TeaEarleGreyHot
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Love the idea of saffron threads! Of course Bigelow taught me that clove and orange peel is a good additive, too!

derk
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I also enjoyed floating a few threads of saffron in a bowl of some clean Chinese green tea, too. It’s one of my favorite spices, so much that I’m trying my hand at cultivating that particular crocus. May they be fruitful and multiply :) Do you ever add anything to pots of pu’er?

TeaEarleGreyHot
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Actually, derk, I am getting to the point with some puers of adding flavours. May start with juicy sweet orange peel, clove, and/or hibiscus petals. Will try saffron in some blacks and oolongs. Am open to other suggestions! A co-worker puts thyme in with his Lipton teabags — I guess you have to do SOMEthing with them! I’ve been enjoying an osmanthus oolong, though the osmanthus is very potent! That OO is also a GABA tea, and I’m not sure if I notice any effect from that (my bp is already under control).

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Comments

TeaEarleGreyHot
Delete

Love the idea of saffron threads! Of course Bigelow taught me that clove and orange peel is a good additive, too!

derk
Delete

I also enjoyed floating a few threads of saffron in a bowl of some clean Chinese green tea, too. It’s one of my favorite spices, so much that I’m trying my hand at cultivating that particular crocus. May they be fruitful and multiply :) Do you ever add anything to pots of pu’er?

TeaEarleGreyHot
Delete

Actually, derk, I am getting to the point with some puers of adding flavours. May start with juicy sweet orange peel, clove, and/or hibiscus petals. Will try saffron in some blacks and oolongs. Am open to other suggestions! A co-worker puts thyme in with his Lipton teabags — I guess you have to do SOMEthing with them! I’ve been enjoying an osmanthus oolong, though the osmanthus is very potent! That OO is also a GABA tea, and I’m not sure if I notice any effect from that (my bp is already under control).

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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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Sonoma County, California, USA

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