65

Another from Holiday Inn Express, this one in my room. Packed in a paper envelope, it’s a blend of black tea fannings from Northeastern India (probably Assam) and Kenya.

At first the aroma is malty-woody, but as it cools a bit, it turns cranberry and some kind of muted red berry floral. The taste is robust, strong, and brisk. It’s definitely got a classic “black tea” backbone but with strong wood notes, red cherry and cranberry tang, malt, some bread dough in the background; also a papery taste from the teabag. Surprisingly, it finishes with a cooling effect in the mouth, less so in the body. Great tea plain to standup to a hearty breakfast and would probably make a bold iced tea.

Whew, I don’t think I’ll forget the punch from this one.

Flavors: Bread Dough, Brisk, Cherry, Cooling, Cranberry, Dark Wood, Drying, Flowers, Malt, Paper, Tangy, Tea, Woody

Preparation
205 °F / 96 °C 2 min, 30 sec 10 OZ / 295 ML
gmathis

Did you have a heating source other than the nasty room coffeemaker? If not, your ability to pull any flavor out of it is significant!

derk

Flew it back home and prepared with tap water from the kettle :)

gmathis

Well, that solves the problem!

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Comments

gmathis

Did you have a heating source other than the nasty room coffeemaker? If not, your ability to pull any flavor out of it is significant!

derk

Flew it back home and prepared with tap water from the kettle :)

gmathis

Well, that solves the problem!

Login or sign up to leave a comment.

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Bio

This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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Sonoma County, California, USA

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