SpecialTeas

What wretched weather! Upper 30’s, sky like a wet gray blanket, threats of snow tomorrow, haven’t seen the sun since last Tuesday.

A copious tea day, but trying to lighten it up a bit this afternoon so I can sleep.

This is deliciously light, silky, and a little bit fruit-juicy. Is aging well; doesn’t seem to have lost any of its elegant punch after all the months I’ve had it.

Subscribing to the it’s-going-to-be-stinkin’-hot-so-make-your-one-good-cup-count theory today. This is light and sweet, but enough so that the flavor makes itself known to you—your taste buds don’t have to hunt it down. What I wish all white teas tasted like (if this were a white, which it isn’t).

I had this one misfiled as a green/oolong, and I believe it’s a Darjeeling — and wow, what a nice one! Big old fluffy leaves that are, indeed, silvery. At just 2 1/2 minutes, it’s a light copper color with what I think is the fruitiest flavor I’ve ever encountered with a Darjeeling. Almost apple cidery. Medium weight and very silky to the tongue.

Since SpecialTeas is obsolete now, I’ll have to putter a bit and see if this variety is available under another umbrella.

Age of leaf: I wish I knew; unfortunately, as I bought this over three years ago, and as SpecialTeas is out of business, and I have no record of it’s production date, I can only guess: it must have aged a few years before they put it up for sale, so my guess is this must be 6 or 7 years old, at the very least.

Brewing guidelines:
Ceramic 4 cup teapot, no sweetener, 5 gram toucha, 2 cups of water.
……….1st: Just under boiling, 2.5’
……….2nd: Boiling. 5’

Aroma of tea liquor: Smelled just like the dry leaf: strong, and for now (I am wanting for better descriptors here) I will call it ‘fishy’—in a good way, not a bad way (although my wife smelled the dry leaf, and reacted as I thought she would: “Yuck!”).

Flavor of tea liquor: Again, I am wanting for better descriptors here (I hope to increase my arsenal of more precise Pu-erh flavor and aroma descriptors over time), so for now suffice it to say: earthy, fishy.

Appearance of wet leaf: Tiny little dark bits of tea.

Overall: Good. I vaguely remember trying this about two years ago (my first Pu-erh ever), and I think it may actually be smother now (however, I may just be perceiving what I expect). There was no sign of bitterness, and it was heavy on the mouth—enjoyably so.

For comparison purposes I also decided to steep another toucha today (brewed with the same parameters) that I bought through a seller on Taobao (again, little information on its age: the rice paper wrapper had a number appended with “-2008” on it, though) to compare with the SpecialTeas toucha. The Taobao toucha was a tinge bitter, and not as full, or heavy, on the tongue, as the SpecialTeas toucha on both the first and second steepings. This was a meaningful comparison, as it at least begins to give me an idea of what I am looking for in a Pu-erh. In this case, I prefer the SpecialTeas toucha: smooth, with a heavy mouth-feel.

This is my first real foray into Pu-erh tea. I recently bought a Yixing, and I am trying out a few Pu-erh teas I have on hand (I have a number of samples) in my ceramic before I decide which one to use to season my new Yixing with. So far, I am enjoying it. I hope to have the time and energy tomorrow to try at least one more.

Backlogging

Experience buying from SpecialTeas http://steepster.com/places/2931-specialteas-online-stratford-connecticut

I bought eight ounces of this during SpecialTeas’ going-out-of-business sale at the beginning of 2011 for 75 % off.

This was my first pu-erh, and with the exception of a blended pu-erh from Teavana, my only one to date. I don’t have much to say about it, except that I did only one steeping with one Tuo Cha in my teapot and three to four cups of boiling water for five minutes, almost a year ago (my notes show that I rinsed it), and I remember thinking the flavor was earthy, and the liquor was black (I have never before or since seen ‘black’ tea). I am simply stating this here for my records before I forget. I am deliberately staying away from pu-erh, because I have plenty already to keep the tea enthusiast in me happy concentrating on green and oolong teas (at the moment). But, some day, some day …

Backlogging

Experience buying from SpecialTeas http://steepster.com/places/2931-specialteas-online-stratford-connecticut

I bought eight ounces of this during SpecialTeas’ going-out-of-business sale at the beginning of 2011 for 75 % off.
This was my first Honeybush. The rich red color in the pot blew me away. Although initially I found it so different than anything else I had ever had, over time I came to appreciate the tobacco-like flavor and aroma of it (my wife, sadly, has not). I have had red rooiboss since then, and I seem to prefer it over this honeybush. I will leave off the rating (this being my first honeybush, and since I have yet to try any other ‘unflavored’ ones).

Backlogging

Experience buying from SpecialTeas http://steepster.com/places/2931-specialteas-online-stratford-connecticut

I bought two pounds of this during SpecialTeas’ going-out-of-business sale at the beginning of 2011 for 75 % off (I think we paid roughly $6 for it; yeah, that makes it less than $0.20 /OZ; I don’t think we’ll ever get a tea for less than that).

I think I only brewed it once on it’s own. It was decent tasting. It was also my first loose-leaf black tea. From then on out I have been ‘blending’ it with the flavor-added black teas we have, usually in a ratio of 2 parts flavor-added tea to 1 part Java OP (I have also blended it as 1-1); it seems to blend very well with every tea I’ve tried, such that I can’t tell the difference between not using it and using it ( I always brew up any flavor-added tea w/o the Java the first time). That helps to ‘stretch’ our flavor-added black teas. For that, I am really glad we found this tea! We still have plenty of it (it takes a long time to go through 32 ounces a few teaspoons at a time), and I think it will be around for quite awhile longer. I am leaving off the rating (my first black tea).

Backlogging big time and based on my long term memory

Experience buying from SpecialTeas http://steepster.com/places/2931-specialteas-online-stratford-connecticut

I bought four ounces of this during SpecialTeas’ going-out-of-business sale at the beginning of 2011 for 75 % off.

Other than the name, I couldn’t find a picture or a description of this tea anywhere. This was my second sencha (my first was from a local spice shop). Other than the fact that the lemon scent reminded me of Lemon Pledge (strangely enough, that wasn’t all that bad), I really don’t remember much else. I do remember that it was of a better quality than the local stuff. Although I thought it was drinkable, my wife did not (too ‘grassy’, I think). I don’t think any of the teas from SpecialTeas were really all that bad, which is more than I can say for some other unnamed behemoth tea shop that bought them out; ah well, what are you gonna do? All-in-all, from what I what remember I judge it was a decent quality flavor-added Japanese tea. As it was my first quality sencha, I’m leaving off the rating (It’s actually kind of nice not having to assign a rating to some teas).

Backlogging and based on my long term memory and some on my notes

Experience buying from SpecialTeas http://steepster.com/places/2931-specialteas-online-stratford-connecticut

I bought two pounds of this during SpecialTeas’ going-out-of-business sale at the beginning of 2011 for 75 % off (I think it was around $24 for the two pounds). This is a very ‘leafy’ tea, so the bag was humongous, as you might imagine was needed for 32 ounces of fluffy white tea. It was basically a flavor-added bai mu dan white tea. The leaf when taking it out of its bag was so dry I thought something was not quite right (I believe that’s called, bake-y) and I’ve never seen that quality in a tea before or since. Still, I don’t think it was stale or ‘bad’, maybe just a bit over-baked when it was processed?

I tried brewing this starting at lots of different temperature ranges: starting points ranged from 160F all the way to 200F (increasing the temperature about 5F each steeping for a total of five steepings, as at the time that was what I was told to expect out of a white tea). It seemed starting at somewhere between 165 and 190 was best, otherwise it came out flat (little to no flavor). I used my standard white tea brewing times (start at 2 min, then add 1 min for each addn’l steeping).

The liquor had a very light strawberry color. I don’t really remember much about the aroma, other than it was mild, and a little unusual (this was my first exposure to white tea, so it was probably the standard sweet hay aroma). Finally, we come to the flavor; ah the flavor. At first we liked it. I don’t exactly know what happened, but after drinking it off-and-on for a couple of months (maybe less) it didn’t taste as good. It was like, there was something ‘off’ about it, and I started to think the flavors didn’t really belong together. I don’t think the change was due to the tea itself; I think it was our drinking preferences that had changed it was as if it lost its appeal to us, somehow.

After that I tried brewing it up every now and then (I could still drink it, although just barely), and every time I tried slipping it by my wife this is basically what happened: “What is it?” “Uh, a white tea.” She would then give me a suspicious look, and I would either smile, or walk away before our eyes would meet. Upon returning, “How did you like it?” “I didn’t. < pause > Is this one of those teas I don’t like?” It didn’t take long for her to ask me, as I handed her any tea, “Is this one I like?” Smart woman. : /

I gave some of it away, but we still have quite a bit of it (I estimate at least a half pound, or 1/4 of what we had originally, and maybe even more). One positive thing that sticks out in my mind about it: it was a somewhat colorful looking tea, with little blue corn-flower petal and red cranberries mixed in with the white tea tea-leaves. I am currently storing what we have left of it on the top shelf way in the back of our cabinet; and there it sits until I figure out what to do with it. We have talked about adding it to her bath water (similar to Missy’s idea of the foot bath), but we haven’t tried that yet.

Overall I’m disappointed that we stopped liking it. Yet, as with any interesting tea, I’m glad we at least tried it, as it was our first white tea. Since it was my first white tea, I’m leaving off the rating, as I don;t know what to expect at the time. I have tried other bai mu dan’s since, and although I like them, it seems my wife does not. So, maybe she simply doesn’t like the flavor of the base tea, and it wasn’t the flavoring. If I ever get around to swapping I would be more than be happy to give this away to as many that are interested (I just got two separate shipments of samples today—woo, hoo!—and although I was hoping to look into swapping this summer, I don’t see that happening for some time yet). As a final note since it has an odd name (for a dorky English speaker), I used to call it ‘Casablanca’. Can’t beat the classic with Bergman and Bogart, now can you?

How do I purchase almond cookie tea by SpecialTeas??

I made this as an iced tea with the remaining tablespoon of the Harney Earl Grey Supreme /Teavana Orange Youthberry and the Kitchen Sink ;) It’s just ok in my opinion (my husband likes it more than I do). I think it’s a little too bitter, even though I brewed the iced tea with water around 195 and only for 3 minutes. I love a touch of bitterness in an iced tea – I think it’s really refreshing – but this was more than a touch.

I am not going to give up on the idea of using this in an iced tea, though. Instead of using two parts of this Darjeeling and one part of another tea, I’m going to reverse the proportions. Upton has this interesting looking Ceylon Darjeeling blend they say makes good iced tea. I think I’ll get a Ceylon from them, and add this Darjeeling to be a copy cat, 2 parts Ceylon, one part Darjeeling.

I also forgot to put in a pinch of baking soda, and it’s cloudy.

Some days are better tea days than others!

Many thanks to Doulton for this tea!

First off, I have to note what a stubborn donkey I am. Every time I have a non standard fare tea, I enjoy it so much, but I continue to tell myself I “only” like certain teas. This has to stop!

Case in point, this Darjeeling. Poor thing has been sitting in my tea drawer at work for a year I think. The sunny day inspired me to try something new and… here I am enjoying this fruity, piquant tea so much! It’s very green, and not as rich and wine-like as some of them I’ve had, but it’s very enjoyable. The touch of bitterness, tempered by a half teaspoon of sugar is one of the nicest things about it! I used to think people had to be crazy to talk about a pleasant bitterness, but I totally get it with Darjeelings, finally. Yum.

I am not saddened that this is no longer available (another thing I very much like about first flush Darjeelings is their ephemeral quality. There is only a little each year, once a year!). As I said, I do prefer them less green. But this has certainly inspired me to seek out another Darjeeling for my cupboard.

Tea of the afternoon…..

And I am making a guess on this one. We do have a local shop in the fancy shopping area that specializes in Hot Sauce. They also carry bulk spices and a few teas. I have to admit, I am not super confident about how much turn over they have in tea. Since I was there today checking out their teaware (they do have my teapots there!), I figured I had best not leave without purchasing something. Since I rarely eat hot sauce, and I buy my spices at Penzey’s, it had to be tea……and since I am not confident about the turnover, it had to be black. At least I did go with Assam, something I did not have in my cupboard before. It is labeled as “Golden Tips Assam”, but from the looks of it, it is only about 10% or less tips. In perusing the database and looking at the pictures, I am just guessing this is what she stocks. It was stored in a dark glass canister, so kudos to her for that! Definitely tastes like a good quality Assam, but she charges $70 a lb. and the minimum to purchase is .1 lb. $7 I spent….. Should have just ordered Malachi. Oh well. I guess you have to do your part for the local economy, too. Hmmm….perhaps I will just blend this in with some Keemun along the lines of Malachi…..

I know SpecialTeas is no more—having been swallowed up by the Teavana corporation (conglomerate?). But I still have my samples and feel compelled to “record” a quick note, regardless (and for posterity’s sake, if anything else!).

This is predictably and deliciously smoky and pine-filled—basically a peat fire in a glass. So intensely “thick” and savory tasting.

I’ve always believed that good lapsang souchongs are the tea version of Laphroaig Islay Single Malt Scotch Whiskey. So if you like that type flavor, then LS for you. :)

well, this makes me sad :( i was looking for a yummy caramel tea, just came across this awesome site, then found this tea and thought, “awwww yeah!!” to read that they are no longer aound. sigh. can anyone recommend a yummy caramel tea?

It’s rare that I have black tea. I used to like it a lot more but tastes change. Sometimes I’m sad that I’m not that fond of black tea anymore. It seems that they come in a larger variety of flavors. Some days I try to convince my taste buds to like black tea again if only because I will have more options. I like options.

Well, today was one of those days. Failure. It was drinkable but I found little pleasure in it. It’s smooth and inoffensive but the flavor was one dimensional. and too…oxidized. let’s not mention the caffeine making me feel kind of yuck. The level of enjoyment doesn’t merit the the trouble I go through. I feel so depressing lately.

I’ll stick to herbals for the rest of the day. I’ll pluck some lemon balm from the garden! That should cheer me up. :D I bought one plant a couple years ago and now it’s popping up everywhere uninvited. Eating it is the only way. :)

grassy medicinal flavor with some bright lemon overtones. I think I could get a hint of creaminess as well. I totally wanted to love this tea. Alas, rooibus and I are simply not good friends.

One cup away from an empty package of this one, but I enjoyed it immensely. I’m sure it had nothing to do with the fact that I was rocking gently in the patio glider, temps were in the lowish 70’s, had a good book in my lap, and the lawn was finally mowed.

Love this one because it is truly fruity and not tart. Probably won’t shop for an equivalent until spring, but I hope I can find one.

Remember Gerber Blueberry Buckle baby food? Both the dry mix and the steeped tea smell just like it. (Ah, nostalgia!)

Final taste test results will have to wait, if my self-control holds out. I put it straight in the fridge to chill. Looks like we’re in for one more hot afternoon before what looks to be a nice stretch of tea-tasting weather.

I really am digging the additions to this blend that balance out the tartness—the vanilla and lavender, particularly.

When I was a kid, Mom would take the leftover pie crust dough, flatten it, daub it with butter and cinnamon and bake it until it was just barely crustie. I called it “pie goodie.” I’m wishing I had a slab to go with this. The two together would make fruit cobbler.

Sun tea wins! I am not chemist or foodie enough to explain why the ultra-low steeping temp made a difference, but the jar of tea I left to its own devices on the front porch is almost devoid of the tart hibiscus taste. This is more like an unsweet fruit punch and is darn tasty chilled. Side by side with the conventional steep, it’s almost like tasting two different teas.