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drank Palm Court by Harney & Sons
985 tasting notes

Tea of the morning…..

I have reached the end of my ‘super sample’ from my Millerton order. (I ordered 2 oz of all of the black blends I found interesting a while ago….a 5-6 cup sample just did not seem enough to get a real feel for the teas, and the 2 oz minimum at the shop came out close to the same price as a sample online.) I have some Eight at the Fort left, plus some Organic Assam, maybe even some Anniversary Blend and some Supreme Breakfast….

All I can think about, though, is that the end of this pouch as well as the remnants of my older tin of Keemun Mao Feng have altered my Franken Breakfast Blend slightly as that is where the tea goes if it is less than a mugs worth. The first blend of three teas was near perfection, which means I will probably have to order the two main teas that were in it at some point and reblend it. I am hoping to wait until September to order tea again if I have the restraint to make it that long. Yes, I do think my last version of Franken Breakfast will become a real blend in my cupboard. Time to start pondering a fun name for it. And a cool label will be the icing on the cake.

Palm Court is a good tea, but I have others from Harney that work better for me. Still an enjoyable cup.

Usual teapot method.
Preparation
Boiling 4 min, 0 sec
1 comments
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Terri HarpLady
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I love the Franken Breakfast Tea idea! Usually if I am getting to the end of a tea & there’s just a little left I just include it in the last strong cup, LOL, with maybe a little less steep time. Maybe I’ll start a tin for ‘smidgens’, especially the blacks that aren’t overly exciting anyway. :)

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Terri HarpLady
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I love the Franken Breakfast Tea idea! Usually if I am getting to the end of a tea & there’s just a little left I just include it in the last strong cup, LOL, with maybe a little less steep time. Maybe I’ll start a tin for ‘smidgens’, especially the blacks that aren’t overly exciting anyway. :)

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Bio

My motto: Drink the good tea!

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)

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