Morning Cranky

Tea type
Green Tea
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Edit tea info Last updated by Angrboda
Average preparation
175 °F / 79 °C 8 min or more 16 oz / 473 ml

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  • “Bah, I messed this up royally. 30+ minute steep?! I am so sorry Angrboda, as you graciously sent me some of this, and I’ve just plain been bad. In my defense, as soon as I brewed this, the mailman...” Read full tasting note
  • “From the queue Another instance of yes, that is actually what the blend is called. This is from my Christmas calendar, and the name amused me so much that I had to go on Fru P’s website and ask if...” Read full tasting note
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2 Tasting Notes

1496 tasting notes

Bah, I messed this up royally. 30+ minute steep?! I am so sorry Angrboda, as you graciously sent me some of this, and I’ve just plain been bad. In my defense, as soon as I brewed this, the mailman delivered an order of tea…

Leaves are long and pretty, with some yellow flowers scattered throughout. Smells tropical, like a mango or pineapple maybe, very sweet and juicy. Due to the ridiculous oversteeping, it’s bitter. I can still pull out the fruit flavoring though, and quite enjoy it once I stop scolding myself.

Preparation
175 °F / 79 °C 8 min or more 4 tsp 16 OZ / 473 ML
Angrboda

I think you can be excused. Postmen provide very serious distractions.

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1328 tasting notes

From the queue

Another instance of yes, that is actually what the blend is called. This is from my Christmas calendar, and the name amused me so much that I had to go on Fru P’s website and ask if I really had deciphered the writing on the bag correctly. I had.

Best name ever! :D (Although I will say that rather than morning cranky, I prefer the term morning quiet which in my opinion is far more accurate for the condition)

Also slightly worrisome.

The name in Danish is ‘Morgensur’. Sur. Cranky, but also sour. Tart. One of my least favourite things in the world to ruin tea with is often used to make something taste more tart. And occasionally green tea can be plenty sour on its own already.

I have to admit my hopes aren’t high on this one, but the hibiscus-y fears were rather put to rest there, but I’m still not really expecting to be keen on this one. Then again, I do like lemon-y, citrus-y things (bergamot excepted), so it might be that sort of citrus-y sourness. That would be totally fine with me. Could be grapefruit, perhaps. That would fit the ‘morning’ theme, even if the green base certainly doesn’t.

It definitely smells citrus-y. Lemon-y and also something else which I’m not certain is citrus. It’s a thick sort of sweet smell that rather reminds me of vanilla, but it can’t be vanilla. Trust me, if she had told me when I asked on Facebook that it had vanilla in it, I’d have remembered. She did tell me what was in it on Facebook and I may have to go and look it up. Perhaps some sort of berry?

It isn’t actually living up to its name here. Not really particularly sour or tart, but with a touch of a pleasant lemon-y, citrus-y sharpness. Not too little and more importantly, not too much. Again, there’s that smooth, sweet note that I can’t place. I don’t know what it is. I saw there were a few flowers in the leaf, so it might simply just be them affecting the texture and bringing out some natural base notes. I am, however, also getting a berry-y aftertaste.

Okay, it’s time to go back to Facebook and find out what she said was in it and attempt to not be distracted by Candy Crush or Pepper Panic on the way.

Turns out she said bergamot and mango! Bergamot? Really? It doesn’t taste like bergamot at all. Bergamot is a dusty grey sort of floral taste. This is more yellow and sharp. On the other hand, I have had EGs before that tasted more like lemon tea than anything else, so perhaps it has something to do with the level of flavouring and how this or that particular base responds to that. Mango, however, now that explains a lot. That’s the sweet and smooth note, I can see that now. Mango does have that sort of flavour, but it was so far from my thoughts that it never even occurred to me.

To my vast surprise I’m finding that I’m actually really enjoying this. Isn’t that just fab, when you find something great in something you expected to dislike!

On a name related note, I tend to translate these Danish names to the best of my abilities so that you other lot have some idea of what it is I’m drinking without having to do a lot of detective work first. I’ve noticed, though, that French names hardly ever get translated on here, so I’m wondering if it’s silly of me to do it. Would people prefer it if I kept the Danish names, I wonder? Am I just creating unnecessary potential confusion in the database if other Danish Steepsterites were to show up (Ha! Dream on, Ang)? I had a small discussion in a comment section of a different post about this, but it was well hidden and I am particularly interested in hearing what people who don’t understand Danish thinks about this. Opinions below or on a postcard please.

gmathis

I love the translations! Morning Cranky suits me perfectly. (And afternoon cranky, and late evening cranky, and when-the-cat-wakes-me-up-in-the-middle-of-the-night cranky…)

Terri HarpLady

Yeah, if anyone sees me before my morning journaling/yoga/taichi hour, or if I sleep in a little too long & don’t get to do them, the title of this tea is perfect.

Terri HarpLady

It’s also an interesting sounding blend!
Regarding translation, maybe you could have the Danish name with the translation in parenthesis, so we can have both?

TeaBrat

That is a great name!

Angrboda

Terri, yes Anna suggested that too as that what she normally does. I think it looks so clumsy, though. Don’t much like doing it that way. What I would really like is a way to have a space on the tea page for alternative names. Or perhaps something a bit like if you look something up on Wikipedia, you can sometimes get directed to a different article that covers that topic.

MissB

I’ve put, as Terri suggested, the original name in whatever language it was produced in, in brackets… some folks may search it by the original name.

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