Perennial Tea Room
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This was fantastic! And is now one of my favorite Earl Greys. I could smell the lavender before I started brewing my tea, but I could taste the rosemary more when I drank the tea (with milk and sugar). Surprised at how much I enjoyed this; had a lovely rounded taste. I love lavender Earl Greys but the addition of the rosemary worked very well.
Preparation
A good solid, Earl Grey; wasn’t any more aromatic or than other loose leaf Earl Greys I’ve tried, but a good tea. Recommended steep time was three minutes, but I steeped mine for five (I like my teas a bit stronger). Held up well with milk and sugar.
Preparation
The tea has that Darjeeling dryness/sharpness at the end. Very smooth for a Darjeeling though. I can get notes of honey. Trying to come up with a word for the other taste at the beginning of the flavor – it’s not roasty but maybe toasted. Slightly creamy and warm.
It’s been a while since I’ve had a Darjeeling and after having this tea (another Seattle souvenir from my lovely SIL), I have to wonder why. Pouring the tea, I got nice whiffs of honey, something that also comes through lightly when I sip. It’s fresh-tasting, smooth, a bit green like a new tree sprout. It’s got that bright sparkle that I associate with Darjeelings but, because of the tea itself or the short steep time and low temp, doesn’t approach the sharp bite that I also associate with Darjeelings. A very nice afternoon cuppa.
ETA: The second steep (at 2:30) is really quite brilliant. Smooth, faintly nutty, almost creamy. I’m bumping up the rating a couple of points.
Preparation
The Final Sipdown: Day 17
Decupboarding Total: 34
My prep work on this tea this morning had paid off and I get to decupboard it. Yay!
This one is tasty – a bit foggy, stout, smooth, and best without additives – the flavor is fuller without milk and it doesn’t have any bitterness that needs to be countered with sugar. It’s probably not the end-all-be-all tea blend, but a very respectable one that has been very nice to have around. And it’s a good celebration tea tonight for learning how to sharpen knives with a steel. Yay!
Preparation
This tea was a gift from my lovely SIL after her trip to Seattle. Given that I am still on my breakfast blend kick, I was pretty excited to try this one! I’ve never been to Seattle but being the land of coffee, I would anticipate any blend made for the city to be a bit stout, maybe a little foggy, too.
When I first sniffed this last night, it smelled liked boiled peanuts. Which was pretty cool ‘cause I’m a Southern girl and do love me some boiled peanuts. But this morning it smelled like straight up Keemun (which is a little disappointing because of my boiled peanut love, but at the same time comforting because I’m not sure if I’d love boiled peanut tea). The first sip, though, was full on Assam. Subsequent sips were predominately Assam-y (with a slight hint of cardboard and fair amount of bake-y) but with a smoothness of a Keemun, though not the smokiness.
The overall taste was something that I could totally associate with Seattle – on the stout end (but not to the point of meanness) and with a nice, dark, fuzzy, comforting taste (I’m calling that one fog, k?). It is somewhat like a smooth and slightly milder Irish Breakfast. If future cups are as tasty as this one, I could totally see myself wanting to keep this in stock.