Sample package label:
“Blend No. 18
Steven Smith Teamaker
Brahmin
Full Leaf Black Tea”
Per: http://www.smithtea.com/shop/black/brahmin
“A sophisticated blend of full bodied, rich and malty Indian Assam teas, paired with succulent Ceylon dimbulla, intense and floral Ceylon Uva and a touch of smokey Keemun from Anhui. The taste is dense, robust and delicious, with or without milk, anytime you need a bit of extra inspiration. “
“Ingredients: Second flush Indian Assam, Ceylon Dimbulla, Ceylon Uva and China Keemun full leaf teas”
“Bring filtered water to a rolling boil. Steep 5 minutes.
Technically a breakfast tea, it is equally good for dessert.”
Per: Alex Pieroni: “I would say 1 sachet for every 12 oz of water.”
Technique:
12-oz filtered water with total dissolved solids (TDS) of 27 ppm, heated to 212*F.
1 sachet – 3.4 g (My Weigh Durascale D2 660), without sweeteners, milk or cream.
Dry leaf: long, uniform sized, blackish brown
Fragrance: Subtle hint of pipe tobacco
Liquor: Clear amber brown
Aroma: Malty Assam aroma without an obvious smokiness that sometimes is associated with Keemun.
5-min Infusion: A robust full-bodied flavor black tea without bitterness. There was moderate sense of astringency that persists on the tongue. I suspect is due the high-altitude grown Ceylon Uva. There was also a very subtle caramel-like sweetness in the finish that’s probably due to the Keemun in this blended tea
Re-steep: 6-min Infusion Nearly as full-bodied and without any astringency.
Impression: A full-bodied blended black breakfast tea for those who don’t mind astringency. For those who do, one could try brewing this tea at a lower temperature such as 195*F.
Suggestion: To consider using less Ceylon Uva and perhaps more Keemun in this blend.
Thanks to Alex Pieroni of Steven Smith Teamaker for providing this free sample.
