And it’s goodbye to the Kenilworth.
I went into this one with rather low expectations, having not had all that much luck with Ceylons in general before. And then I encountered this. It is shocking and unnatural how much I actually liked this. I’m of a mind to re-explore the Ceylon teas now, so I may get me some samples from Nothing But Tea whom I happen to know have a large selection. Their shop is summer closed at the moment though, I think, so it will have to wait. Which is probably just as well, all things considered.
The second reason for having Ceylon this morning harks back to the Passion fruit black I had yesterday. Remember I had a synesthesiastic colour association with the base tea in that one? Reddish brown like polished cherry wood, and it sort of said ‘Ceylon’ to me. We are now checking if that same colour applies itself to a cup of confirmed Ceylon.
Wait, why does this cup smell like those fancy little perfumed soaps? Sort of flowery and sweet-ish, but not sweet in a way that you would necessarily want to eat… It has never done that before.
Right flavour. Colours. What say we?
It’s a bit strong, because it’s got some extra leaf. There was more than one pot in it, but less than two. But yeah, I’m getting some hints of that colour association. I’m not sure it’s really it, but it’s fairly close. It’s definitely reddish brown, but I’m not sure if it’s not more red than brown.
Yeah, I think the base in that passion fruit business yesterday could very possibly involve Ceylon, but I’m not sure if it’s only Ceylon. Or it could still be something else entirely, but my immediate semi-qualified guess is Ceylon.
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lots and lots of flavored teas rely on Ceylon teas for a base..its brisk, natural fruity character, stout color, crisp character, mild tannins, and gentle sweetness make it the perfect backdrop for so much….Kenilworth is also lovely for is mahogany colored liquor…yums
Shhhh, the other stuff makes me look smarter! ;)
But yeah, I’ve heard that Ceylon and Nilgiri as well is frequently used for this. It’s a shame really that flavourers don’t seem to be all that interested in playing around with different bases. 52teas is off the top of my head the only one who seems to do that.
its really a cost thing….Ceylon tea grows nearly year around and the is cheap and reliable, African tea is less consistent and weather creates a multitude of factors affecting quality and price, and Chinese tea is more expensive ….Assam is ‘too’ bold and malty, and darjeeling has the luck of ‘single estate’ character that keeps it elite…..its why in so many ‘white’ tea blends that bai mu dan/white peony is used….its leave, stem, bud…cheap…and now harvested in India as well as china…..
lots and lots of flavored teas rely on Ceylon teas for a base..its brisk, natural fruity character, stout color, crisp character, mild tannins, and gentle sweetness make it the perfect backdrop for so much….Kenilworth is also lovely for is mahogany colored liquor…yums
Shhhh, the other stuff makes me look smarter! ;)
But yeah, I’ve heard that Ceylon and Nilgiri as well is frequently used for this. It’s a shame really that flavourers don’t seem to be all that interested in playing around with different bases. 52teas is off the top of my head the only one who seems to do that.
its really a cost thing….Ceylon tea grows nearly year around and the is cheap and reliable, African tea is less consistent and weather creates a multitude of factors affecting quality and price, and Chinese tea is more expensive ….Assam is ‘too’ bold and malty, and darjeeling has the luck of ‘single estate’ character that keeps it elite…..its why in so many ‘white’ tea blends that bai mu dan/white peony is used….its leave, stem, bud…cheap…and now harvested in India as well as china…..