American Tea Room

I steep this one for 4 mins about 1 tablespoon for 16 ozs. This is one of my favorite black teas. It is a change up from the standard black yunnans that I like. Yet it has similar qualities as a true Chinese tea as I find it drinkable w/o sugar (unlike assams). And at the longer steep time, I can detect a subtle burnt sugar flavor?

The most chocolate-y blend ever. Do not be afraid of the rooibos. The chocolate smothers the ickiness of the rooibos……So far, I have been impressed w/the quality of American Tea Room…..

This is similar to a chocolate/coconut puerh I had from David’s tea but this one is better. With the addition of the pepper, the spiciness is a perfect foil for the puerh. In fact, if you are looking for a strong chocolatey tea, I would look elsewhere. The spicy pepper defintely predominates….

My first milk oolong and one of my favorites. A subtle taste of sweetened condensed milk matched w/creamy oolong. I have heard about some milk oolongs that are adulterated. I have no clue if this one is – hard to believe that this is natural? But regardless, a great tea.

This is my second go at this tea. Actually, it may be the smell that is so vegetably and oolongy for me. Today the taste seems more like squash. Not Brussell sprouts.

I’ve used a 4 oz pot both times I’ve tried this. I wonder if that’s made it more like an oolong. Also I’m not sure how much leaf I should be using. I’ve been using a small clump.

I’ve upped my rating a little. Not such a taste shocker today.

ETA: The wet leaves are stunning, like crushed silk.

I’d read the tasting notes but had forgotten what was said. I brewed for 2 minutes, then 2:30 for the second steep. Next time I’ll try longer as recommended!

I had the opposite problem to those trying to get more oolong though. From the rich amber brew I expected something malty and sweet. Although malty and sweet wasn’t what smelling the dry leaves suggested I was going to get, I couldn’t seem to let go of that expectation. What I got was vegetable – not roasted and caramelised, but something fresher, maybe lightly cooked sprout, the kind of thing I would have resisted eating when I was 3. I’m not saying it tasted like Brussell sprouts, but it troubled me that I was having to fish through my mental flavour library to try to get closer to it. Then I got it! It tastes like oolong, green oolong, not the complex buttery, floral or fruity notes but the underlying oolong tea taste.

I think I’d rather have an oolong. Or a black. I’ll see how I like this next time, now that I’ve got a better idea of what to expect.

I really like ATR’s sample packs. There’s masses of leaf in this packet, so I’ll have plenty of chances to make up my mind. I nearly didn’t write this note. I was feeling a little embarrassed about the number of new teas I’ve acquired lately. I had to fight down an urge to keep this one a secret. There’s no need to be shy here, right?

I actually tried this yesterday, but I had to confirm who put it out with the person who gave it to me. This is the first single estate Nilgiri I’ve ever tried, and it singlehandedly proved to me that the region gets a bum rap. This is not a low quality tea. In fact, in terms of malt, astringence and body, it could give even the heartiest of Assams a run for their money. Of course, that might be due to the way I brewed it. I wasn’t really paying attention. It was strong, port wine-like on first bite, had a dry character in the middle, but settled nicely. A wonderful surprise.

This is delicious. Beautiful small green and brown leaves and pieces that do the dancing in the pot thing. Mild, mellow, and honeyed, but it’s got a little sharp kick hidden in there. Downside is that it’s pricey. I’m going to try the same estate and harvest from elsewhere to compare. Otherwise, this is excellent tea.

This is definitely an acquired taste, and I have acquired it! I wish I would acquire a taste for something cheaper. This is delicious, not burnt or bitter as I first thought. Not at all.

I think this is growing on me. The tea smells wonderful, almondy, bakey, yes, brioche, exactly.

I first tried it last week. I brewed it as instructed, with 1 heaped teaspoon per 6 oz water, and a 4 minute steep. Eeeww. Yes, brioche, but burnt brioche, and bitter black tea. Very bitter. Not nice. Way too strong.

I tried it again. A small teaspoon, 12 oz water, 2 minutes steep. Better. Not so burnt, not so bitter. A bit weak though.

Yesterday, I found myself craving a little something almondy, bakey, brioche-like. Ahh, I’ve got just the thing! One tsp? No, too whimpy, need two. Two minutes? No, four sounds better. Yum! Burnt brioche!

Today: must drink Brioche, must drink Brioche, must drink more Brioche!

I won’t rate until my thoughts about this are more stable.

The rooibos flavor is generally the strongest, but this is still a very relaxing and happy tea =D

My cat decided he wanted to try this: comes over, sniffs it, sniffs my other glass, comes back to the tea, sticks his paw in, licks it… and disgustedly flaps his paw around and flicking tea at me.

This one, I swear, comes out different every time I do it. This time it’s perfect – all butter, no bitter!!!

Cats have no taste =P

Very interesting tea: buttery and kind of bitter at the same time.