Geoffrey Norman Send Message

I was in the mood this morning for something orange pekoe-ish. I dug through the recesses of my Darjeeling tin o’ samples, and came across this again. I hadn’t touched it since my initial review, and it was just as wonderful as I remembered. Maybe even more-so since I changed up the infusion a little.

Full Review Here:

http://www.teaviews.com/2010/07/22/review-chateau-rouge-sikkim-temi-1st-flush-ftgfop1-2/

I tend to like my black teas on the light side; Earl Greys included. This American-spun, bergamot-scented pekoe was not only light but “first flush” light. Makes sense since it is a pekoe after all. Taste-wise, it had more in common with a Ceylon in its floral and clean characteristics. The bergamot provided a slight sour tap but nothing overly discernible. Someone used to stronger Earl variants would have a hard time finding it at all. That said, I liked it. It makes me want to kiss a Governor in gratitude.

Er…after election season, of course.

PS – Thanks to Jaime for the blend.

On steam aroma alone this smells exactly as this tea is titled…like classic black tea. It unfurls further malty/creamy excellence on taste. It’s a very robust cup with a smooth taste – buttery in parts – with only a slight astringency, depending on brew time and temp. There’s even a cocoa aspect detectable in the finish. It’s not a surprise this won accolades.

Full Review: http://www.teaviews.com/2010/10/05/review-art-of-tea-classic-black-3/

I could find next to nothing on the company that produced this. As a result, I don’t know if it’s pure artichoke, or if it was blended with other things. I hate actual artichokes, but this “tea” smelled delicious; shades of fennel, chicory, and licorice root in the scent. Taste-wise, it was a little woody on the foretaste – like dandelion root – but settled to a creamy center like unsweetened vanilla bean or cocoa nibs. There as a faint impression of artichoke hearts…but it was thankfully minor.

PS ~ Thanks to SeykayYay for my sample of this. :-)

I thought it a good time to taste some Douglas Fir tea. Being from Oregon, we’re nowhere near short of Douglas Firs… but I haven’t tried it in tea form. Thanks to Jaime – a fellow Steepster pal – I was able to finally try some.

And it tastes like Oregon. And Christmas. I guess I would have a different opinion if this weren’t the verge of the holiday season. But…it’s late, and it’s Winter. And…well…I loved this pine-tasting shtuff. There ya go.

I’d been wanting to try this tea for a couple of years now, ever since I found out about the Charleston Tea Plantation. Why? Because it was “Amurrcan” gash-durrnit! Seriously, it’s from one of only two active tea growers in the country. And it’s a robust, sometimes average, blunt, spry, and crisp orange pekoe. Not unlike a certain upstart country I’m proud to live in.

PS ~ Thank you, Jaime, for sending this one along!

The idea behind this masala chai powder is that it’s supposed to be prepared traditionally…but economized slightly. Preparing an authentic chai requires a saucepan, milk, and infinite patience. If these were normal bulk herbs, it may have taken longer…but it would’ve been simpler. The powder was difficult to sift and filter.

That said, it tastes great, compliments milk perfectly and…whisper voice…you can bag the powder yourself and brew it normally. It’ll still taste good that way, too.

Full Review: http://www.teaviews.com/2010/08/24/review-tipus-chai-authentic-indian-chai-decaffeinated-concentrate/

When I think of Assam, I think of MALT!. In caps, embolden, and carrying a large boot and sledgehammer for those very difficult mornings. This Assam is a bit of a different beast, possessing a smoky texture like a Russian Caravan. I was puzzled but pleased. And, boy, does it pack a wallop. Definitely not a mid-afternoon or evening tea. Well…unless you like to be awake at all hours.

Full Review: http://www.teaviews.com/2010/10/09/review-kteas-assam-reserve-2/

Sure, there are decaf Earl Greys out there, but for the caffeine sensitive folks, an “O’Doules”-ish substitute won’t do. Especially at night. Most of those still have some caffeine. This may not taste like the sour-citrus Earl to a “tea”, but it offers something unusual; the feeling like your tasting a mint-laced tangerine, dipped in honey, then lit on fire.

Full Review:

http://www.teaviews.com/2010/11/20/review-red-leaf-tea-honeybush-earl-grey/

If you don’t like your teas flavored or blended with fruit, you’re not gonna like this one. It’s a Ceylon black (and a light one at that, my favorite) blended with actual raspberry pieces. And, boy, does it taste like it. You won’t be able to make out the floral Ceylon aspect in the dry or wet scent, but it comes through a bit in the taste – mostly on crisp texture. Being an impurist, I rather enjoyed it.

Full Review: http://www.teaviews.com/2010/11/26/review-bourgeatea-decaf-raspberry/