Tea Reviews | It's All About The Leaf

Posts Tagged ‘Hot Water’

East Pacific Tea Co. are an op out of Maryland that specializes in bringing high-quality tea to the consumer. Their emphasis is not on creating the best deal for the drinker, but providing the best beverage experience. They know they supply top-of-the-line stuff, and they’re willing to put their money where their cup is. Given what I’ve seen of their selection, I can believe it. How many vendors out there carry both a Chinese yellow tea and a Darjeeling white? Answer: Not many.

I was elated to have received a sample of their Gold Flake. It was actually one I was eyeing for some time once their name came to my attention. It’s no secret that any tea with the word “gold” in the title instantly makes my ears perk. (My ears shouldn’t be able to do that.) To date, my absolute favorite black tea is Yunnan Golden Needles – the younger, the better. While this didn’t look like a smattering of tippy gold buds, it wasn’t an ordinary Dian Hong (Yunnan black) either.  There was an almost-even distribution between dark, curled leaves and gold-tipped ones. That and the luscious smell – oh my! It was like freebasing honey off an oak tree covered in muscatel spice. I found no difference between its aroma and some Golden Needles I’ve tried.

Brewing instructions called for a five-minute steep in 212F water (basically boiling). I was at work when I tried this, so I didn’t adhere to a rigid preparation. Usually, with a finer black tea, I only steeped for three minutes. With “gold” varieties, I lowered the water temp to 190F-195F. The hot water I had access to was about what I preferred, but I had no way of properly eyeing the time. So, I guessed as best I could. It seemed like five-or-so minutes.

Unlike Yunnan Gold Bud (or Jin Cha) tea, this brewed up rather dark; I would almost say red-brown. The scent echoed the dry scent, though – a woody, earthy, smoky, somewhat malty, and honey-like aroma. While it smelled characteristically Yunnan, there was also a robust, Assam-like profile to it. This definitely showed in the taste. I expected the usual nectary excellence like Yunnans of yore, but I wasn’t anticipating the sheer kick to the tongue that came after. Malt was there in force followed by an astringent kick at the finish line. More often than not, I don’t care for dryness in black teas. I usually associate that sensation with lower-quality products. That wasn’t the case here. Like with a hearty Assam, the astringent trail added to its already-masculine character. And also like an Assam, it packed a caffeinated wallop that’d roust even the most stubborn of sleepers. This is a meaty, morning tea if ever there was one.

You can purchase the Gold Flake directly from the East Pacific Tea Co website.

Smell from the bag is sweet, ripe raspberries.

I followed the directions on the sample packet: empty entire contents of bag into 8 ounces of boiling water and steeped 5 minutes.

Ahh, isn’t that pretty? Pink tea with fruit notes. But where is the green tea? The raspberries seem to overpower the tea base.

This brew is tart and tangy. It makes me feel like I am drinking hot Kool Aid. I don’t understand how Rishi can call this green tea. I taste no tea at all.

I tried for a resteep and was forced to pour out the hot pink mess. All I could taste is hot water and even that was not very good.

This should have been tagged as an herbal tea, then I might have liked it better. But with the mention of green tea on the bag and then not being able to taste the green tea base, I am left to say that this tea is not very good.

You can purchase the Organic Fair Trade Raspberry directly from the Rishi Tea website.

The Darjeeling District of West Bengal, India has produced some of the most nuanced teas for well over 150 years.  Eighty-plus gardens in the district produce only 7% of India’s total tea. (Competing regions include Nilgiri and Assam.) The median flavor profile of Darjeeling teas has often been described as muscatel and light. Such a note earned these orange pekoes the designation, “The Champagne of Teas”.  Not sure I agree with the title, but it is apt enough in signifying their importance.

Tea Forté is a vendor with an unusual design for their teas. Instead of a normal net sachet for the illustrious leaves, they implement a…well…there’s no other way to describe it, really. It’s a fort, an actual “tea fort”. The netting is a tall pyramid, which is individually packaged. The” tea fort” string is green with a cute li’l leaf on the end.

I’ve only ever had one other tea from Tea Forté, and the delivery mechanism got a giggle out of me. What can I say? It was satisfyingly silly. For their Estate Darjeeling, they didn’t quite specify which estate it hailed from. (Note to future tea vendors: Always list the estate.) However, it smelled lovely – albeit missing the requisite spice in the fragrant finish.

Brewing instructions sort of echoed my thoughts on Darjeeling prep. They recommended a three-to-five-minute steep in water heated to 208F (basically boiling). Personally, I found that Darjeelings worked best with “under-a-boil” water and no more than a three-minute steep. That was the approach I used when test-driving this.

Since the leaf allocation of the “tea fort” looked to be about a tablespoon worth, I filled a transparent pint glass with about 12oz of hot water. To my surprise, the leaves expanded to take up the ENTIRE sachet. I started to think I underestimated the water needed.

Thankfully, the liquor brewed to the usual amber of Darjeelings past, if a little darker. This made me think that I was dealing with an autumn flush OP. The aroma could only be described as “cocoa-grape” – muscatel with a chocolaty underpinning.  The taste was boldly floral, slightly spicy, and very strong on the grapy give. I’d say it was even the most boldly muscatel of the Darjeelings I’ve tried in awhile, but part of that might also be due to the unexpected flowery profile.  Quite enjoyable.

You can purchase the Estate Darjeeling directly from the Tea Forte website.

If anyone’s been following my reviews, they would have noticed a pattern by now. I tend to review teas with any or all of the following ingredients: lemon, ginger, and ginseng. Not to deviate from that trend, this review will be on Special Tea Brew’s Lemon Ginger Snap. Dry leaf is made up of Chinese green tea, lemongrass, lemon myrtle, and ginger. Upon opening up the package, the aroma was a piercing ginger smell. Ginger was the only ingredient I could smell. I steeped 5g in 600ml of hot water for 3 minutes. The aroma coming off the steeped liquor was now more lemony than ginger. Funny that the ingredient that is dominant for a chosen characteristic does not show up as the predominant ingredient in other characteristics. For example, although the dominant ingredient in the aroma is lemon, the taste is predominantly ginger. It was like a lemony swamp, like lemon mixed with muddy grass. It did not smell very appetizing. As for the taste, you are wham smacked in the face with ginger at every sip. It is very overwhelming. Then after you swallow, you can taste the lemongrass and lemon myrtle which in this combination makes it taste dirty. It certainly is more herb than tea. Ginger swamp are the words I would use to describe this tea.

However, having said that, I am glad I gave this tea a second chance by tasting it cold. It tasted much better, not like you’ve just had a face plant in a muddy soccer field of prior, but a subdued bitterness with a much more tolerable level of ginger taste. It is much more drinkable this way I found.

You can purchase the Lemon Ginger Snap directly from the SpecialTea Brew website.

My preference when it comes to pu’erh is certainly for a nice cooked and aged pu, but all the same, this 2004 Ji Xing Yi Wu sheng pu’erh was a gift from a friend and came highly recommended. So I decided to first give it a shot in my gaiwan and take it through it’s fragrant paces.

After the first infusion, the wet leaves smell a bit smoky, like burning logs, and quite musty. The infused liquor is a lot lighter, still with mustiness. My first cup left my mouth with a distinctive dry feeling. The earthy, vegetal taste is quite full and leaves a lasting impression on the tongue. Quite frankly, this pu’erh has the biggest aftertaste of any pu’erh I have ever had.

For the second infusion, I let it steep for 30 seconds, which I found to be a bit too long for this tea, when using the recommended amount of 3-4 grams. 20 seconds will be certainly sufficient for the first few infusions. This second, strong infusion very much emphasizes the dry notes of this tea. As I finish this infusion, I very much enjoy how robust the flavour of this uncooked pu’erh is.

After five additional steepings, these leaves were beginning to lose much of their robustness. Canton Tea Co.’s website does recommend at least six infusions for this tea. Overall, this tea was an excellently smooth example of a tasty raw pu’erh. My rating for this tea is 85/100.

You can purchase the 2004 CNNP Ji Xing Yi Wu Raw Beeng Cha directly from the Canton Tea Co. website.