Okay, didn’t have the BEST experience in Teavana today. I’m told they’ve demolished that upselling/overselling tactic, but it still occurred, and he either ignored me or didn’t hear my meek little protest, and I ended up with more tea than I wanted. It sounded like the manager told him off for it though when I left…
But in the end, I’m not complaining because I’m liking this tea so far. He said it finished with caramel, and he wasn’t wrong; it’s a sweet, even-bodied tea that starts with honey and finishes with toasted honey/caramel. It’s bright, sweet, slightly nutty, not brisk, no astringency (granted I took the packages’ recommendation for three minutes to steep). I really have gotten worse at describing teas. This is a very mellow, sweet tea though. It reminds me of some Taiwanese honey blacks—specifically the one Davidstea offered for a short time. That one had a bit of smoke on it though, which was odd. I’ll play around with the steep times for this one in the future, though, since I do have a lot to experiment with.
Teavana has been ushering in a number of single-origin (or country/region specific blends, at least) teas lately, under their ‘Micro Lot’ tab. If their Taiwanese honey wasn’t $30 I would have tried that, although the curled, small leaf makes me think it would be quite similar to Davids’.
Just finishing off Harler’s second handbook, Tea Manufacture, and will be posting a review of it soon on teatra.de, with some comparisons to Werkhoven’s Tea Processing. General “Tea Guides/Handbooks” only offer a summarized view of tea processing and manufacturing techniques, so if you’re interested in processing in India and Sri Lanka, with some brief looks at other areas such as Georgia, I’d pick it up, as well as Harler’s other tea books.
Flavors: Caramel, Honey, Nutty, Toasted