110 Tasting Notes
1 1/2 tsp for 8 oz
Worked for me while I was eating breakfast, but as I kept drinking it after eating, the astringency got to be too much. Hmmm… Will go back to 180 for 2 min next time. I think that was the sweet spot for me.
Preparation
2 rounded tsp for 16 oz
Brewed it a little stronger this time. Still rounded, smooth, silky. Drinking it first thing in the morning without milk and sugar which is a big deal for me. I am eating toast between sips which helps my stomach handle the straight tea first thing. But, this tea is so smooth, it is going down easy.
Preparation
“Drinking it first thing in the morning without milk and sugar which is a big deal for me. I am eating toast between sips which helps my stomach handle the straight tea first thing.”
TeaVivre agrees:
“Never drink tea on an empty stomach: If you drink tea on an empty stomach, you will not only dilute gastric juices so that you aren’t as able to digest foods as well, but the high absorbency rate of water in the tea will also cause your body to absorb caffeine easily causing you to experience dizziness, stress and possibly even neurasthenia in your hands or feet.”
http://www.teavivre.com/info/drink-more-will-be-repercussions/
Rounded tsp in 8 oz
Worked great as a breakfast tea with no additions! Towards the end of the cup, it was cooling off and I was feeling the astringency. I took a tip from Stacy of Butiki and added some more hot water, and that really worked to smooth it out enough to keep drinking it without adding sugar or milk!
Preparation
1 tsp for 8 oz.
I love this! It’s not very “sophisticated” or anything, but it’s smooth, has a pleasant, fruity flavor, and it’s inexpensive enough to be a daily tea. Honestly, it is very close to being a black tea but a bit more subtle. Really like this one!
Preparation
1 heaping tbsp in 16 oz
Yummy as always. Today, I felt a little extra sensitive to astringency, though. There is a slight hint of astringency in this tea… barely any at all, really, but today I was feeling it a little more pronounced than usual. So, I did the unthinkable and added a 1/2 tsp of sugar to the 16 oz of tea. That just smoothed it out for me without changing the flavor.
I’ve decided not to beat myself up over adding just a tiny bit of sugar to my tea if I feel like it. I know that a gorgeous tea like this one doesn’t need it, but sometimes I just want my tea a little extra sweet and juicy. Not always, just now and then.
I am cold-steeping the used leaves overnight for what I know will be a delicious iced tea I can drink with my lunch tomorrow. Yay!
Preparation
Stacy, I hope you don’t think less of me for adding a little sugar to a tea that is marvelous without. LOL… Actually, I really feel like a disgrace to tea snobs!
Haha, of course I don’t think less of you. The best way to make tea is the way you enjoy it the most. For me personally, if I end up making the tea too astringent then I just add a little more water but its all about what you prefer. Occasionally, I have to watch myself for tea snobbery. I have a friend that buys the expensive black teas from me then mixes then with super cheap teas. I used to cringe when I would watch her do it but that’s how she likes it.
I sweeten tea quite often but never use honey with any tea other than chai. Strong morning black tea and some puer tastes great with cream and splenda. Yes, indeed I said splenda. With all the tea I drink, there’s no way I can handle sugar.
1 tsp for 6 oz
OK, now this is a pleasant tea! Been looking for something inexpensive that tastes decent for a daily morning tea, and this might be it!
It’s not as intense and smoky as the Hao Ya B. But, it does have some Keemun character in a lighter, smoother version. Brewed as I did, there is really not much astringency to speak of (just a little in the finish), but there is definitely flavor.
I think this Keemun is a great value. I’ll have to try a side by side comparison of all the ones I have soon.
Preparation
1 1/2 tsp for 8 oz
Beautiful aroma, gorgeous light gold liquor. Medium oxidized and not roasty. It has a lovely, fruity flavor.
Only downside was quite a bit of astringency in the finish. I’m going to try a lower temp next time to see if that goes away. Also, there was quite a bit of dust/fannings in one of my sample packets. It must have been the bottom of the bag. I will infuse just the larger leaves next time.
This is a type of oolong right up my alley! Not too green, not charcoally. Perfect when I want something a bit lighter than a black.
Preparation
Cold brewed my used leaves from yesterdays pot for 24 hours in the fridge. It is a super-refreshing, tasty beverage! No sugar needed!
I used a heaping teaspoon for 16 oz when I brewed the hot tea. After pouring off the tea and letting the pot and leaves cool, I added 12 oz of cold water to the leaves, covered it up and put it in the fridge.
I’ve also brewed fresh leaves this way. I’m not a big fan of green tea generally, but when I brew it in cold water in the fridge over 12 hours or so, it is a smooth and tasty iced tea!
This is my method too. With good leaves that are used but still have some life, cold brewing is a perfect match. High quality tea leaves really brings more value in how much you can do.