Classic Black Tea

At the suggestion of Steepster user Derk, I’ve brewed this Georgia 1847 Classic Black tea with a spiking of Spanish saffron threads from a reputable supplier. Derk reported that she used “a few” saffron threads. Indeed, the resulting infusion was sweeter and more rounded in flavor, with a surprise! .

I carefully weighed 1.0 g of loose leaf tea and used a pinch of saffron threads (I count 16 threads) and infused three successive 100 ml cups of alpine spring water at the boiling point. 1st infusion 60 sec. 2nd infusion 90 sec. 3rd infusion 3 min. Each brew that resulted was a deep yellow-brown liquid, and the aroma was just of tea. The flavor was fuller, rounded and quite nice! As the first infusion cooled, I discovered a buttery aftertaste on the back roof of my mouth with each sip that was terrific! No more does the tea seem like toasted-grass water, but now a more complex, aromatic beverage, worthy of a separate review so it can be rated higher. The second infusion was the same shade, but softer in flavor, and without the buttery surprise. The third infusion was a deeper yellow shade, but no stronger in flavor.

Overall, the tea is nicely changed, but at the price of using up saffron. What I would really like to try is spiking with pandan leaves (Pandanus amaryllifolius) which is said to contain the same substance that gives basmati rice its characteristic aroma. I have not yet obtained pandan leaves but will now seek them out. Thanks Derk for the saffron suggestion!

I’m not sure what I was expecting with this one (hasn’t read prior reviews), but it seemed stuck halfway between Keemun and English Breakfast without quite accomplishing either; neither fish nor fowl, but not unpleasant, either.

Backlog.

Looks and smells like a typical English breakfast tea. Malty with a pine/eucalyptus aroma. Steeped a scant 1g grandpa style in a 215ml glass.

My initial impression wasn’t so great. Tasted marginally better than a bag of Lipton. Brisk and malty with a dark mahogany color. I think this type of tea is meant to be had with milk so I may have brewed it wrong to begin with. Since I can’t stomach black tea with milk, I decided to follow derk’s suggestion and added a few strands of Spanish saffron.

This turned out to be a brilliant idea as the tea immediately softened. I couldn’t taste the saffron but it added a bit a sweetness and a warm floral layer.

A few crushed threads of saffron complement this black tea beautifully! The combination gets my engine revving <3 Great following a spicy lunch.

This one smells very breakfast-y, leaning more Irish than English with some sharper notes. There’s also subtle hints of honey. I steeped the low end recommendation of 3 minutes.

The taste is incredibly smooth without astringency. There is a creamy aspect to the cup that is different from maltiness and better. There are also subtle hints of sweetness that I would categorise as brown sugar-like. Thus far, these Georgian teas are knocking it out of the park!

A sipdown! (M: 5, Y: 13) Prompt: An afternoon tea, as drank in the afternoon
And very sad one. Wonderful tea. Strong and robust, a bit astringent, but today with way more sweet notes, namely sweet potatoes, brown sugar and honey. Smooth, and not bitter at all.

A bit stronger tea like Guria Likhauri, which, and I repeat myself, makes sense, as it is very same region of tea.

If you need a daily-drinker, with lovely flavour profile, I can recommend you this tea. 100 g for 3.75 USD is unbeateable deal IMO.

ashmanra in comments for previous note: “And let us know what your parents say when they try the tea!”

They say, it is indeed very similar, and they loved it, mostly for the lovely sweet note of it and no bitterness here. I have prepared in a family pot; and then a last serving for myself, single cup.