TeaGschwendner
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This Assam is a CTC BOP second flush and it is very suddenly apparent when you see, smell, and taste this tea. To start off, it has a deep brown, chocolate liquor (similar to coffee). It has a robust malty aroma that is unilateral in that it is strongly simple and flat. When you drink this tea, you really don’t taste much. There is a certain briskness to it (2.5 of 5) that is apparent on the sides of the palate; however the strength of the tea overshadows the briskness that would accompany the rear of the palate (and quite possibly mellows out the bit as well). The Numalighur is very full bodied and provides a powerfully clean finish. In addition to this, lingering on this tea is intense to the point that it feels like it coats the tongue. TeaGschwendner is right when they say that this tea handles cream and sugar well (for the purpose of tasting, I did not use any additives). My consensus, this tea makes a great post-meal tea if you’re in the need for pick me up. Keep in mind that it is strong.
Post-N.B.:
This tea will leave your taste buds shot. Not in a bad way; however, this should be the last tea one should try if you’re going through more than one.
Preparation
This tea is great! Off the nose, I am getting a muscatel & vegetal aroma with a hint of cherry. It’s a full bodied green tea that lingers little and offers a very light briskness (0.75 out of 5, really that mild). You get a light buttery sweetness on the tongue alongside and a milder vegetal than you would get with a Sencha (the Shincha is the first month’s/Spring harvest of Sencha). I definitely recommend this tea. Not horribly complex, but a lovely tea!
(Caution: brew at 60°C/140°F)
Preparation
This mild black tea gives off a bicuity aroma with a definite astringency. On the palate it is very lingering as it dries the mouth. Moving towards the rear of palate it provides a strong citrus bite (in line with the astringent aroma). Highly brisk, this tea is a great wake up tea. The pucker it gives you alongside the clean finish (yet mild body) work wonderfully along the higher caffeine levels. Not my favorite black by far, but I can definitely appreciate it for a post egg, bacon, and sausage breakfast tea.
Preparation
This Vietnamese tea reminds me very little of an Assam in the aroma. Although it has that “biscuity” steam that billows from the cup, it is very light on the nose. Starting off, you get a strong and stout smokiness off the palate. You get a slight grape lingering that is overshadowed by the sharp bite you get off the back end. Full bodied, this tea lingers in the mouth while providing a clean finish. In this way, it is very similar to an Assam. I would recommend this as an occasional deviation from normal breakfast teas. Also, it can work well in the afternoon as a solid pick-me-up.
Preparation
This tea is a calm Japanese green. Getting a light vegetal aroma (spinach-like). Very subtle, alongside a lightly citrus background (between a under-ripe peach and an clementine). The taste is equally as light. Chartreuse in color. Not as creamy as some other Japanese greens I have partaken in, the Gyokuro’s body has some lingering astringency that dries the mouth as it coats the mouth (unami); however, there is little if any briskness (pucker). Overall, this tea is pleasing with a mellow flavor and medium body (fuller than what you encounter with most greens).
(Caution: brew at 60°C)
Preparation
This blend is so good… it smells like a flower bed after the rain. It’s fresh, flowery and with a tiny bit of tartness from hibiscus. Very smooth tea, none of the ingredients is overpowering, they all work together flawlessly.
Absolutely delicious and totally refreshing either hot or cold.
Preparation
I first drank a cup of this tea and the home of a tea merchant. He prepared it perfectly and I regret that I asked for sugar as I couldn’t fully appreciate the natural flavors of the tea. I went to Tea Gschwendner the next day and bought 100 g for myself.
I drink it without or without milk and sugar depending on my mood. It tastes wonderful either way. As a drinker of mostly black tea, I like that this tea has a specific flavor that is not overpowered by milk and sugar when brewed for more than the recommended time of 3 minutes. If you like strong tea, I’d recommend brewing for 5 minutes or more. For weak tea, 3 minutes if perfect.
TeaGschwendner explains that this tea is grown in the mile-high Manjhee Valley of India. The first thing that I noticed about this tea was that I had absolutely no idea what sort of tea it was. The greenish leaves were fairly large and intact. They smelled fresh and earthy but weren’t really typical of any type of tea that I had previously tried. I was very surprised to learn that it is a black tea. I brewed this tea using my Zarafina tea maker set on strong black. The liquor was a deep golden color and had a sweet scent.
This tea was compelling but I struggle to describe exactly how it tastes. The description on TeaGschwendener’s website probably sums it up the best, “bright and vegtal with slightly sour notes of wet stone”. It was salty and gritty but in a way that actually made it enjoyable to drink. The saltiness wasn’t apparent while sipping but appeared as an oddly pleasant aftertaste. It was similar to a Darjeeling but was still very unique.
