PekoeTea

Notes of leather and hay in dry leaf aroma.

Brewed tea aroma notes: dried dates, fresh linen, steamed corn, apricot

Medium mouthfeel

Tasting notes: grape, floral violet, sweet hay,

Very delicate flavour. I will infuse for longer than 3 minutes next time.

Dark sour grape candy aroma on the brewed leaf with developing notes of malt with cooling. Malty aroma in the brewed tea.

The oolong has the following notes: hay, roasted, mineral. I would personally prefer a greener oolong to pair with an orange flavour. The orange flavour in the blend does not have a tangy note to it but still does not pair very well with the oolong.

Sour grape candy notes in aroma of brewed leaf. Notes in brewed tea: sweet grape, malt, autumn leaf pile

Clean crisp jasmine flavour. Muted grassiness of the green tea. Green tea vegetal sweetnesss on the finish which blends nicely with the aftertaste of the jasmine. Slight muddy grassy aftertaste lingers on the palate.

1 teabag used.

Dry leaf aroma: peppery, herbal, vegetal, slight sweetness.

Brewed tea aroma: stewed spinach, savoury-salty note

Brewed tea flavour has a thick mouthfeel with sweet molasses muscatel note. Peppery note from the aroma comes through. Note of raisins. Overall flavour is mild and washed-out.

Great subtle smokey notes.

This tea manages to capture the fruity notes from the whisky from which it was inspired.

This tea managed to capture the citrus notes of the Lowland Whiskey from which it was inspired. I personally found the lemongrass to be overpowering in the blend.

This tea has a truly amazing blend of flavours. You can tell that the tea is there and it is well-mixed with the other flavours. The taste is very reminiscent of the aroma of a highland whiskey.

This tea is very robust and holds up well to subsequent infusions. I added one minute on to each re-infusion.

I tried this tea at a tasting event at PekoeTea. I was able to smell the Whiskey for which this tea was inspired before tasting. The blenders have really managed to capture the essence of the Highland Whiskey in a black tea. The fruity flavours really shine through and mix well with the black tea background.

For this tea different colors and flavors can be achieved with different steep times:
2:30 cause a smooth buttery taste that is green in color.
4:00 cause the tea to be more yellow with more of a hoppy taste.
Whilst 8 mins will cause it to have more of a burnt ashy taste that is yellow in color.

The particular cup I had was over-boiled and extremely bitter. When dry, it smelled lightly sweet, so it is worth trying to make again.

I liked it fine, we had it for my class, I guess my only issue with it was it left my mouth tasting vaguely of straw the next couple of days.

This is by far one of my absolute teas so far. I felt myself slipping into a nice spring day, though it is cold and dark outside. I love the way it coats you in it’s warm comfort after each sip.

Dull sweetness reminiscent taste of licorice and sometimes chamomile. Mineral and almost spicy flavour. I am detecting the typical white (what I call) swampy note. I was served this at PekoeTea and was presently surprised to discover that the tea in my pot (with free-floating tea leaves) did well even past the initial 3 minute infusion. It also held up well to subsequent infusions- about 2 re-infusions but I feel as if it could have taken more.

another one from raritea for once i got some drinking on while at home haha. this was a tasty refreshing cup earlier this afternoon. Great thing was that i got ZERO jasmine from it – was a little worried with raritea’s note. It’s not as juicy as some whites that i’ve had, but it was a welcome addition to the afternoon. Always like trying new things :) thanks raritea!

Drank this tea gaiwan-style at the Pekoe Tea tea shop. The oolong and rose flavours were very nicely complimented with each other. I remember thinking that even if I was someone who didn’t like rose tea, I would still enjoy this one.

This is a special tea for me because it is the first raw pu erh that I tried. I was in Edinburgh in February 2013 (just last year at the time of writing) and found there were a few tea shops selling what I would regard as not your average teas. I found a tea shop called ‘PekoeTea’ to be a considerable walk, but judging by the list of teas on their website, I had to go there. This tea was recommended to me by a regular of the shop and I was intrigued by how different this tea was from any other I had tried. I recall there being a pungent flavour about it that didn’t appear to fit. Anyway, I recently bought some of it and here is my review.
It’s been one year since I found raw pu erh tea (I actually found cooked pu erh sometime earlier). I’ll raise a cup to all you pu erh fans. I’m currently drinking 2002 YONG PIN HAO “RED YI WU ZHENG SHAN” by Yunnan Sourcing, which has gone up in price for 25grams from $17.50 to $24…

Dry leaf: Loose leaves; colourful, ranging from white to dark green. The aroma is dry, fruity and dusty.
Wet leaf: Fruit; floral.

Summary: Sharp bitterness dominates sweetness to provide a stimulating, mouth-watering experience.

5s – Very well balanced. The bitterness is contrasted by sweetness.
10s – This has a nice bite, not just of bitterness, but of tarty, citrus fruit bitterness that makes the mouth water. Underneath this is a pleasant sweet fruitiness that balances out, but never quite does; the bitterness provides a more bitter than sweet finish. Stimulating stuff.
15s – Sharp, citrus bitterness with some sourness against some plummy sweetness. Great stuff. Resfreshing; stimulating; a joy to drink.
20s – Lemony bitterness.
~60s – This steep worked quite well as a palette cleanser to ease the ammonia taste after having some Camembert.

Unbelievable soft sweetness and strong jasmine-like floral note. Slight astringency.

Apricot. Fruity, punchy sweetness. Good mouthfeel.