Today we have up Loolocondera FBOP, I started by heating the glass pot and giving the leaves a quick shake in the pot to get the aroma. Chocolate, nuts, flowers, all rose up from the pot.
I brewed this a single time with 2.5 grams of leaf to 180 mg of water. I got a very clear dark orange red liquor, there is no dust of sediment. The flavors are chocolate, with nuts and a pleasant sourness, also a bit of spice maybe cinnamon and a bit of citrus. There is also a strong bitter and astringent note in this tea, not overpowering, but quite noticeable. From what I understand, the spice and citrus, with a strong astringent quality is pretty common in Ceylon teas, because of the terrior.
This tea would go well with a slice of lemon or be able to stand up to food, its not quite as soft of subtle as other teas, but in some ways that is good. Ive been playing with the brewing time and found 2.5 grams for 2 1/2 minutes at just under boiling gives the best balance of flavor in my opinion. I find Ceylon tea does a little better with western style brewing.
Recommended if you are looking for a nice Ceylon or a tea to have with your lunch.
Flavors: Astringent, Bitter, Chocolate, Cinnamon, Citrus, Nuts, Pleasantly Sour
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Hi Ken, many thanks for the review. So much of what becomes astringent in tea depends heavily upon the type of water used to make it more than the terroir. Ceylon Teas are not really renowned for their astringency, rather, for their citrus notes (usually more lime than lemon and therefore sweeter), but for their delicacy and sweetness. I use very soft spring water for tasting the teas I bring in, with a good PH balance but then, as a taster, I make sure the PH in the watre I use is the best it can be for where I am. Sweeter water certainly makes a sweeter tea. The same teas brewed in an area in which the tap water is highly treated won’t taste as good as water that is pure. But you are absolutley spot on with the aroma from the pot. Then again, everyone’s palate is so different. I get caramel notes, and a milkier chocolate. If you want chocolatey teas, the best are Ceylon Low Elevation / Ruhunu / Ratnapura FBOP’s and OP1’s. Lumbini and New Vithanakande low elevation OP1’s and FBOPFExSp’s have lovely chocolate, sultana, plum and flowery ( freesia type) notes to them. I certainly concur with a hint of cinnamon in the Loolecondera. For this reason, this tea makes a lovely base for a chai blend.
…and as an afterthought I would like to add that, if it is a good full flavoured tea one is looking for, that reminds you of what ‘proper’ tea should taste like, this is pretty close to the quintessential loose tea flavour that would have been prevalent in a household tea in the 50’s and 60’s. Loolecondera Estate tea makes a good everyday cuppa.
Yes im slowly working my way through the samples. I think the bitterness is because I tend to brew black tea a bit on the strong side to bring out the spice notes. Lumbini definitely tasted of dark fruits and chocolate and that review will be coming up soon.
Hi Ken, many thanks for the review. So much of what becomes astringent in tea depends heavily upon the type of water used to make it more than the terroir. Ceylon Teas are not really renowned for their astringency, rather, for their citrus notes (usually more lime than lemon and therefore sweeter), but for their delicacy and sweetness. I use very soft spring water for tasting the teas I bring in, with a good PH balance but then, as a taster, I make sure the PH in the watre I use is the best it can be for where I am. Sweeter water certainly makes a sweeter tea. The same teas brewed in an area in which the tap water is highly treated won’t taste as good as water that is pure. But you are absolutley spot on with the aroma from the pot. Then again, everyone’s palate is so different. I get caramel notes, and a milkier chocolate. If you want chocolatey teas, the best are Ceylon Low Elevation / Ruhunu / Ratnapura FBOP’s and OP1’s. Lumbini and New Vithanakande low elevation OP1’s and FBOPFExSp’s have lovely chocolate, sultana, plum and flowery ( freesia type) notes to them. I certainly concur with a hint of cinnamon in the Loolecondera. For this reason, this tea makes a lovely base for a chai blend.
…and as an afterthought I would like to add that, if it is a good full flavoured tea one is looking for, that reminds you of what ‘proper’ tea should taste like, this is pretty close to the quintessential loose tea flavour that would have been prevalent in a household tea in the 50’s and 60’s. Loolecondera Estate tea makes a good everyday cuppa.
Yes im slowly working my way through the samples. I think the bitterness is because I tend to brew black tea a bit on the strong side to bring out the spice notes. Lumbini definitely tasted of dark fruits and chocolate and that review will be coming up soon.