Review: Obubu’s Gen Mai Cha

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
The Subject: Gen Mai Cha from Obubu Tea. (More info on the company.)

Rating:

Water temperature: 195-212° F per label

Steeping time: not specified, see comments

Tea type: Green

Scents, flavorings added: Roasted rice

Aroma, dry tea leaves: Grassy, toasty

Aroma in the cup, plain: Grassy, toasty

Taste in the cup, plain: Grassy, toasty

Aroma in the cup, enhanced: N/A

Taste in the cup, enhanced: N/A

Additional Infusion(s): Did 4 (total of 5)

Comments:

Hubby and I were so happy to get to try more samples from Obubu. Teas from Japan are just starting to make an inroads into mainstream tea drinking in the U.S. Sort of make us feel like we are contributing, albeit in a small way, to this adventure. We have enjoyed other samples of Gen Mai Cha and so felt quite hopeful when starting our taste test of this one.

The package directions did not include a steep time recommendation, so we looked it up on their Website. They suggest 30 seconds, which we followed. One difference from the label is that we steeped using 8 oz, instead of 6 oz, of water.

We got a full 5 infusions from the sample and loved every drop. Not only did the grassiness of the Sencha come through, but the wonderful toastiness of the roasted rice hung in there to the last drop. As you can see, the color of the liquid was only slightly lighter as the infusions progressed.

Another tea to sip during a quiet tea time with a favorite book of poems, such as the one shown here, or just to calm and soothe you after a hectic day.

This gen mai cha is certainly in line with others we tried, although this one contains more stem pieces than we have seen before. They didn’t affect the taste, though. Hubby even ate the leaves and rice after all the steepings were done (but avoided the stem pieces). He said they were a bit bland but still toasty. The company’s Website suggests a bit of soy sauce on Sencha leaves if you want to eat them after steeping. Give it a try.

Disclaimer: This tea was provided by the company named. However, the rating of the tea and any opinions concerning it are always strictly objective.

Review: TeaGschwendner’s English 5 O’Clock Tea

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
The Subject: English 5 O’Clock from TeaGschwendner.


Rating:

Water temperature: 212˚ F

Steeping time: 5 minutes (see comments)

Tea type: Black
Scents, flavorings, etc.: N/A
Aroma, dry: Fresh, fragrant, earthy, typically Assam
Aroma in the cup, plain: Earthy, tannin-ish
Taste in the cup, plain: Strong, astringent, pucker power, needs milk and sweetener
Aroma in the cup, enhanced: Toffee-ish aroma and flavor, smooth
Taste in the cup, enhanced: Toffee-ish aroma and flavor, smooth

2nd Infusion: Weak flavor and aroma, not recommended

Comments:
This is a tea we bought during our second visit to the TeaGschwendner store in Raleigh, NC. This tea is another reason that the drive was well worth it.

As with the first of their teas we reviewed, we stayed true to the tea principles of the Little Yellow Teapot and followed the vendor’s label directions when preparing the hot version of this tea:

3g tea (1 heaping teaspoon) per 8oz. cup of filtered, boiling water. Allow to brew 5 min.

The dry tea has a mild and somewhat malty aroma, typical for CTC Assams. Hubby described it as “round-smelling tea,” meaning rich and robust with normal characteristics.

The 1st infusion was a rich ruby-brown color with a wonderful aroma that we have come to associate with this type of tea, sort of planty yet toffee-ish.

I took a whiff of the tea as it steeped and could tell from the aroma that this would be one with a flavor that was quite strong and bitter, with real “pucker power,” making this tea just right for adding milk and sweetener. I was right. In fact, when thusly enhanced, this tea is smooth, yet robust and very satisfying.

In the UK, the Brits like to take time out around 4 or 5 o’clock in the afternoon to refresh themselves with a strong cuppa tea and some appropriate treats. So, I took the opportunity here to grab the last scone and pile it up with Devon clotted cream and jam.

The 2nd infusion was lighter in color (more of an orangey brown) and but still had a good aroma and taste. The bitterness was gone, though. If you like your Assam with milk and you have someone in your household who likes his/hers plain, you could let them have the 2nd infusion. (A better option is to do a separate short steeping for them, about a minute.)

Our congratulations to Ryan Hinson, Store Manager, and his staff on an excellent tea.

Disclaimer: We purchased this tea from the company named during our second visit to the store. However, the rating of the tea and any opinions concerning it are always strictly objective.

Review: Obubu’s Sencha of the Summer Sun Tea

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
The Subject: Sencha of the Summer Sun from Obubu Tea.


Rating:

Water temperature: 195-212° F per label

Steeping time: not specified, see comments

Tea type: Green
Scents, flavorings added: N/A
Aroma, dry tea leaves: Vegetal, spinachy
Aroma in the cup, plain: Vegetal, spinachy
Taste in the cup, plain: see comments
Aroma in the cup, enhanced: N/A
Taste in the cup, enhanced: N/A

Additional Infusion(s): Did 2 (total of 3), more possible

Comments:
Hubby and I were so happy to get to try more samples from Obubu. Teas from Japan are just starting to make an inroads into mainstream tea drinking in the U.S. Sort of make us feel like we are contributing, albeit in a small way, to this adventure. And the name of this tea is so beautiful, especially considering that we are just starting into Fall and leaving that Summer sun behind us.

Unfortunately, the sample size was so small that we only had one shot at getting this right. Also, the package directions did not include a steep time recommendation, so we went by how we’ve steeped other green teas. One difference from the label is that we steeped using 8 oz instead of 6 oz.

We should have looked up what our steep time was on the Kabuse Sencha we reviewed a while ago, which was steeped for only 30 seconds each.

We present our tale here for your edification:

• 1st infusion: steeped 3 minutes (WAAYYY too long), taste was vegetal and spinachy as expected but also had a strong edge and downright bitterness. Lesson here: Don’t under any circumstances steep this tea that long. You can save this, though, and make it drinkable by adding another 8 oz of water to it.
• 2nd and 3rd infusions: steeped 1 minute each with MUCH better results. Same vegetal and spinachy taste, but milder and with no bitterness or edge.

We would have gotten at least one and possibly two more infusions if we had not messed up the first one. Sigh!

The leaves after three infusions show how deceptive the small pieces are in the beginning. They open out in a flavorful spread:

Getting the color right on these photos was tough. Unlike what you see here, the 2nd and 3rd infusions were a pale green color:

Overall, this is a delightful tea for a change of pace or when you want a really soothing tea to have during your quiet, contemplative tea moment, like this one where Little Yellow Teapot stands in peaceful vigil over our teatime:

The yummy rice cookie is a great accompaniment for this tea. You might want a bit of sushi or some mild cheese and crackers.

Certainly worth a try. Just watch how you steep it!

Disclaimer: This tea was provided by the company named. However, the rating of the tea and any opinions concerning it are always strictly objective.

Review: thepuriTea.com’s Assam #1 Tea

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
The Subject: Assam #1 from Company Name. (More info on the company.)

Rating:

Water temperature: 212° F

Steeping time: 7 minutes (see comments)

Tea type: Black
Scents, flavorings added: N/A
Aroma, dry tea leaves: floral, malty
Aroma in the cup, plain: floral, malty
Taste in the cup, plain: floral, malty, with no trace of bitterness – astounding for an Assam!
Aroma in the cup, enhanced: floral, malty
Taste in the cup, enhanced: floral, malty

Additional Infusion(s): One – lighter in color, weak in flavor, not recommended

Comments:

Hubby and I love Assam teas. They tend to epitomize to us what tea should taste like, even after trying such a variety of teas as we have over the years. One thing we always expect from an Assam is bitterness or at least some astringency, especially if it is steeped over 3 minutes (we had to steep this one for 7 minutes to get a strong enough liquid). This one, however, really knocked us for a loop with its total lack of bitterness and astringency.

If you are a tea drinker who likes Assam but don’t like milk in your tea, this is the Assam tea for you! If you like a touch of milk and sweetener, you will find that the floral/malty flavors don’t get lost when you add these. I think we have found the perfect Assam, if it only had a decent 2nd infusion.

As you can see, the tea leaf pieces are good size:

Some Issues We Had:
The tea vendor’s preparation instructions on their website differed from the package label:

…Traditional Steeping: 3 to 5 minutes…

We followed the package label. Actually, since there was a time spread here, we tried the tea after 5 minutes, thought it too weak and continued steeping for 2 more minutes. Also, Hubby and I don’t fall for the organic mumbo-jumbo nor assume that something labeled “organic” is going to be better quality (often, it’s just more expensive and puts extra strain on an industry that in many cases is all they have).

Our taste experience differed from their description:

…the flavor includes notes of flowers, tilled earth, minerals, warming spices, baked apples and, of course, malt. A balanced, refreshing after-taste and a smooth, mellow second infusion keep the flavors of Assam No. 1 coming long after the first sip is gone. Try it with or without milk and sugar…

Hubby and I realize that it can be difficult for tea vendors to write a description of the taste of their tea that agrees with what their customers experience, so we weren’t at all put off by this. However, we recommend that vendors be a bit more realistic so their customers are not disappointed (most of us out here are not trained tea tasters). We detected the malt and floral notes right away, but the rest? Even with my sensitive sniffer and tastebuds, I detected none of the other flavors they claim their tea has. Also, the 2nd infusion was not like they described.

None of this stopped us from giving this tea a top rating. We are so blown away by the wonderful flavor of the 1st infusion.

This tea was part of a package of samples we received from a relatively new tea vendor (started March 2009). Thepuritea.com’s interesting packaging of these samples.

Disclaimer: This tea was provided by the company named. However, the rating of the tea and any opinions concerning it are always strictly objective.

Review: TeaGschwendner’s Assam Boisahabi Malty Tea

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
The Subject: Assam Boisahabi Malty from TeaGschwendner.


Rating:

Water temperature: 212˚ F

Steeping time: 5 minutes (see comments)

Tea type: Black
Scents, flavorings, etc.: N/A
Aroma, dry: Fresh, fragrant, typically Assam
Aroma in the cup, plain: Planty, toffee-ish
Taste in the cup, plain: Strong, astringent, pucker power, needs milk and sweetener
Aroma in the cup, enhanced: Toffee-ish aroma and flavor enhanced
Taste in the cup, enhanced: Toffee-ish aroma and flavor enhanced

2nd Infusion: Weak flavor and aroma, not recommended

Comments:
This is a tea we bought during our second visit to the TeaGschwendner store in Raleigh, NC. This tea is another reason that the drive was well worth it.

As with the first of their teas we reviewed, we stayed true to the tea principles of the Little Yellow Teapot and followed the vendor’s label directions when preparing the hot version of this tea:

3g tea (1 heaping teaspoon) per 8oz. cup of filtered, boiling water. Allow to brew 5 min.

The dry tea has a mild and somewhat malty aroma, typical for CTC Assams.

The 1st infusion was a rich red-brown color with a wonderful aroma that we have come to associate with this type of tea, sort of planty yet toffee-ish. The flavor was quite strong and bitter, with real “pucker power,” making this tea just right for adding milk and sweetener. In fact, when thusly enhanced, this tea is toffee-like and smooth, yet rich and very satisfying.

Below is the tea both plain (on the right, obviously) and with milk and sweetener. We made sure we measured out the dry tea into the pot using the special blue spoon we got from the TeaGshwendner store.

The 2nd infusion was lighter in color and weak in aroma and taste. The bitterness is gone, though. If you like your Assam with milk and you have someone in your household who likes his/hers plain, you could let them have the 2nd infusion. (A better option is to do a separate short steeping for them, about a minute.)

We took this taste test a step further and tried it as the basis for making stovetop chai, using the masala (spice mix) for tea that we bought at a local store. It was a great-tasting chai. One caveat: when you add in the spices, you cover up the wonderful tea flavors, so in a way, this is a bit of a waste for an Assam tea that tastes so wonderful on its own.

Our congratulations to Ryan Hinson, Store Manager, and his staff on an excellent tea.

Disclaimer: We purchased this tea from the company named during our second visit to the store. However, the rating of the tea and any opinions concerning it are always strictly objective.

Review: From Scratch (Almost) Chai

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.



Chai Extravaganza

This little teapot didn’t get to do his duty by helping my humans steep up a fragrant potful of this tea as part of their week-long Chai Extravaganza. Preparation was on the stovetop, a fairly traditional method. The recipe was inspired by the manager of their favorite restaurant, to which they have never brought me. As if packing me up for a safe trip in the car was all that time consuming. Hmph!

The Subject: Our own stovetop chai (see ingredients list below).



Rating:
Water temperature: 212˚ F
Steeping time: See comments

Tea type: Black
Scents, flavorings, etc.: Masala mix (contains black pepper, cardamom, ginger, cinnamon, cloves, nutmeg)
Aroma in the cup: Mild, light cinnamon and nutmeg fragrance
Taste in the cup: Mild, nutmeg and cinnamon upfront, but with a slight pepper punch (you can make it stronger to your taste – see comments)

Additional Infusion(s): N/A

Comments:
We call this our (almost) from scratch chai because we didn’t mix up the spices ourselves but bought a pre-made masala (spice mix) from a local Indian market. (Fortunately, we live in an area with several of these markets within an easy driving distance. If you don’t have this, you might check online for a source.)

Keep in mind that there are masalas (spice mixes) for other dishes and be sure to get the “tea masala” package.

Ingredients:

• 2 tsps Assam Numalighur from TeaGeschwendner (see our review) or similar
• 1/8 tsp tea masala mix (adjust the amount as needed)
• 2 cups of cold water
• 2/3 cups of whole milk (you could use reduced fat milk or soy “milk”, but skim/fat free milk is not recommended)

Preparation:

• Put the tea, masala, and water in a saucepan.
• Heat to boiling, then reduce heat and simmer for 3 minutes.
• Add milk and bring back to boiling, then reduce heat and simmer for another 3 minutes.
• Strain into mugs and enjoy. (Hubby recommends you let it sit about 1 minute to let all the flavors blend and the tea to cool slightly.)

The best thing about making a chai (spiced tea) this way is that you can control the spiciness. We did a mild-flavored version with only 1/8 tsp of the masala mix. You can “ratchet up” the spiciness by adjusting the amount you use. Our suggestions:

• 1/8 tsp — mild
• 1/4 tsp — medium
• 3/8 tsp — spicy
• 1/2 tsp — “now we’re talkin’”
• 5/8 tsp — “whoa!”
• 3/4 tsp — “yikes!”

Any amount you use above 3/4 tsp is in the “you’ve been warned” category.

Also, the tea we started with is not the only option. We do highly recommend a CTC Assam, since this is generally what is used in India to make their spiced chai. However, any tea you like that can take milk is a good option. Just be aware that the flavor will be covered by the spices and milk. That’s partly why tea is prepared this way in India. CTC Assam is usually lower grade and therefore readily available to the local population, whereas the Orthodox Assams are generally higher in price and quality and therefore sold abroad.

Disclaimer: We bought the tea and spice mix named. However, the rating of the tea and any opinions concerning it are always strictly objective.

Review: Tipu’s Original Black Chai Tea

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Chai Extravaganza

Hubby and I love authentic Indian chai, that is, hot tea with a combination of spices (“masala”) added. We’re also very particular about our chai – very! We told the Tipu representative this when he asked if we wanted to try their chai. He was willing to give it a shot. So were we. So here goes:

The Subject: Original Black Chai Tea from Tipu’s Authentic Indian Chai.


Rating:

Water temperature: 212° F

Steeping time: See comments

Tea type: Black
Scents, flavorings added: Spices
Aroma, dry tea: Fresh and spicy, with cinnamon, cardamom, coriander, black pepper
Aroma in the cup: Spicy
Taste in the cup: Balanced, smooth, spicy kick with each mouthful but not overwhelming

Comments:
This chai is more traditional. The non-traditional part for us is that the tea and spices are already mixed together. This is an issue we have with all prepared chais, that we cannot adjust the amount of spices in it. Fortunately, the level of spiciness in this chai was very evident but not overdone.

You might find the method of preparation a bit tedious, especially if you lead a hectic lifestyle and tend to grab a burger at a fast food joint or zap something frozen for dinner. However, hubby and I can assure you that the time and effort are minimal and well worth it. According to the package label, you can make a larger quantity and refrigerate it. That would be a time saver.

We started with a teaspoon of the chai-spice mix in a pan holding 2 cups of water. Once the water was boiling, we reduced heat and simmered the mixture for 3 minutes.

The next step is to add 2/3 cup of milk, bring it to a boil, then reduce heat and simmer another 3 minutes. Phew! A lot of simmering.

We strained the liquid into a large measuring cup to facilitate pouring into drinking cups and sipped it before adding some sweetener. It tended to be spicy both with and without this sweet touch.

Overall, we prefer this chai to Tipu’s Instant Chai. While both have a wonderful balance of the spice flavors where one doesn’t dominate above the others, this chai seemed more like tea and less like hot, flavored milk. Probably because this one is made with water as well as milk.

The letter that came with this and the other sample stated that this chai is “appreciated by self-proclaimed ‘Chai snobs’.” Well, hubby and I certainly appreciate this chai version. I guess that makes us “Chai snobs,” a title we will bear proudly.

Hubby and I don’t fall for the organic mumbo-jumbo nor assume that something labeled “organic” is going to be better quality (often, it’s just more expensive).

Next, we will be doing our own chai preparation from scratch.

Disclaimer: This tea was provided by the company named. However, the rating of the tea and any opinions concerning it are always strictly objective.

Review: Tipu’s Instant Black Chai Tea

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Chai Extravaganza

Hubby and I love authentic Indian chai, that is, hot tea with a combination of spices (“masala”) added. Our favorite Indian restaurant serves up a chai that is mild yet quite flavorful. As a result, we are totally spoiled and very picky about our chai. The Tazo stuff from Starbucks is no longer palatable, as far as I am concerned. Also, a chai we tried awhile ago was overwhelming in its use of cinnamon. So are brands like Twinings.

We told the Tipu representative this when he asked if we wanted to try their chai. He was willing to give it a shot. So were we. So here goes:

The Subject: Instant Black Chai Tea from Tipu’s Authentic Indian Chai. (My humans will be posting a write-up on the company on the Tea Time blog tomorrow and will link to it from the review of the second sample the company sent.)


Rating:

Water temperature: 212° F
Steeping time: See comments

Tea type: Black
Scents, flavorings added: Spices
Aroma, dry tea: Fresh and spicy, with cinnamon, cardamom, coriander, black pepper
Aroma in the cup: Spicy
Taste in the cup: Balanced, smooth, spicy kick with each mouthful but not overwhelming

Comments:
First, I know what you’re thinking: “Instant chai?” Yes, instant chai. Well, at least it was loose and not bagged (but you can get it bagged, if you want). Straight from the package, it looked like fine cocoa powder at first, but it had the fragrance of all those spices.

Next, you don’t use any water, only milk. We highly recommend that you do NOT use skim/non-fat milk. If you are lactose intolerant, their label says soy “milk” is an acceptable substitute.

Finally, take a sip of the tea unsweetened to decide if you need sweetener or not. We definitely did, but you may prefer to taste the spices fully. We recommend that you stir the tea a time or two during your enjoyment, especially if you let it sit a bit.

As one reviewer pointed out, you get a bit of “stuff” left in the bottom of your cup. Mark, one of the company owners, says this is natural and is mainly the spices. You will have to decide if this is acceptable to you. Personally, I don’t think it’s a big deal and neither did that reviewer. We are just both bringing it to your attention to be thorough in our reviews. Of course, since the package label says the tea and spices have been “formulated to disslove [sic],” I was rather surprised to see this “stuff.”

The letter that came with the sample states that it can be used in various recipes, including making chocolate. We didn’t try this, but if you do, let us know how it went.

Hubby and I don’t fall for the organic mumbo-jumbo nor assume that something labeled “organic” is going to be better quality (often, it’s just more expensive).

Disclaimer: This tea was provided by the company named. However, the rating of the tea and any opinions concerning it are always strictly objective.

Review: The English Tea Store’s Night of the Iguana Chocolate Chai

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Chai Extravaganza

Cute names do not a great tea make, but they don’t hurt either. My humans got a chuckle out of the name of this tea, then they got to the serious business of trying it as part of their week-long Chai Extravaganza.

The Subject: Night of the Iguana Chocolate Chai from The English Tea Store.


Rating:

Water temperature: 212° F

Steeping time: 7 minutes

Tea type: Black

Scents, flavorings added: Spices

Aroma, dry tea leaves: ginger, cardamom, coriander, cinnamon, cloves, and black pepper

Aroma in the cup: Intriguing, non-cocoa-ish, yet something odd about it

Taste in the cup: Smooth, yet that oddness prevailed

Additional Infusion(s): Not recommended

Comments:

According to the vendor’s Website, this tea is made from a full-bodied black Assam, white chocolate, caramel, ginger, cardamom, coriander, cinnamon, cloves, and black pepper.

Of course, we followed the vendor’s steeping instructions.

Chocolate chai is definitely NOT traditional. For many tea drinkers, the mere thought of CHOCOLATE in their TEA is blasphemous or at least downright unappetizing. Hubby and I were open to the possibilities here. After all, we like a nice cuppa hot cocoa now and then, so chocolate and tea…

Unfortunately, the name “Chocolate Chai” here is misleading. First, “white chocolate” is not really chocolate, since it contains no cocoa. Second, the white chocolate is in the form of miniscule little “kisses” and are rather scarce. Personally, I think the name should be changed to “Night of the Iguana Chai.” Of course, how this tea possibly relates to the Tennessee Williams play about breaking down sexual morés is a total mystery. Sometimes, a cute name isn’t helpful when one is seeking out a particular product.

Aside from the issues of the name and the lack of proper chocolate, we initially found the taste rather interesting. It was spicy like a typical Indian chai but with a sweet element added in. However, the more I drank of it, the queasier I got. A few mouthfuls is all I could manage. Hubby had to proceed on his own. There was something definitely off in the taste. I thought it might be anise, but the Website doesn’t list that as one of the ingredients. Maybe it was the coriander and cardamom mixed with caramel. Hm…

We did a second infusion just to see how it would go. To be brief, we don’t recommend it. I couldn’t even try it, based on the aroma. Hubby thought it was too weak, a bit bitter, not at all cocoa-ish, and smoothed only slightly with the addition of a little milk and sweetener.

The dry tea, and the tea after the second infusion:

This chai was not quite up to our expectations as self-proclaimed "chai snobs" but was still worthy of our chai extravaganza. Don't miss the rest.

Disclaimer: This tea was provided by the company named. However, the rating of the tea and any opinions concerning it are always strictly objective.

Review: The Boston Tea Company’s Bombay Chai

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Chai Extravaganza

 
Once again this little teapot did his duty by helping my humans steep up a fragrant potful of this tea as part of their week-long Chai Extravaganza.

The Subject: Bombay Chai from The Boston Tea Company.


Rating:

Water temperature: 212˚ F
Steeping time: 5½ minutes

Tea type: Black
Scents, flavorings, etc.: Spices
Aroma, dry tea: Rich, festive, Winter holiday fragrance
Aroma in the cup: Spicy
Taste in the cup: Balanced, smooth, spicy kick with each mouthful but not overwhelming

Additional Infusion(s): Did one, weaker taste, good to drink straight

Chilled: Didn’t do

Comments:
There’s chai and then there’s chai. Basically, what we call “chai” in the U.S. is usually black tea with spices added. Sometimes it’s green tea. I’ve even seen chai made with white tea. Some are really spicy, other mild. Some are more to the sweet side. Lots of variety.

This is a black tea chai (that’s sort of a double name there, since “chai” means “tea”). Shake the bag up a bit (gently) just to get things well mixed. (One problems with teas that have a lot of other “stuff” mixed in is the unevenness of your taste experience due to heavier items settling to the bottom of the package.)

This tea is available both bagged and loose, and the instructions on the label was written for both, making them a tad confusing. I am very thankful, though, that they sent the loose version.

We followed the instructions when preparing the tea, even though we were tempted to use a more traditional chai method (simmering on the stove). As it steeped, we sniffed a couple of times. The cinnamon and cloves scents came out strong, so much so that I was concerned that they would dominate the flavor in the cup.

At the end of the steep time, we strained the tea into another teapot and added 1/3 cup of warmed milk and two packets of sweetener to it, stirred, and poured it into mugs. One sip said it all. Ah!

This is an American style chai, that is, it tends toward the sweet side, but this one is not overly sweet like others we’ve tried. In fact, everything is well-balanced. Other reviewers have thought the cardamom was too strong or some other spice was dominating. Either the formula has been adjusted, or they got an off batch, or I got a good batch, or their mix wasn’t evened out with a gentle shaking of the bag. Who knows. Ours was so even and smooth, with no one flavor trumpeting over the others, that it was heavenly to drink and a far cry above the stuff served at Starbucks, which is strongly cinnamoned. In fact, we would consider this one of the main chais to keep in our pantry. Another such chai is being reviewed later (more of an authentic Indian style chai).

We dared to do a second infusion. The taste was weaker but not too much so. In fact, if you are having tea with someone who doesn’t want milk in his/her tea, you can have the first infusion with milk and your guest can have the second one. It is mild enough to drink straight yet flavorful.

The dry tea is full of lots of interesting things, including broken leaf black tea (their Website doesn’t specify which one), cardamom, cinnamon, ginger, cloves, and anise seeds.

This is definitely a “drinkable dessert” that you can imbibe at the end of a satisfying meal. It would also go well with a typical Autumn dessert like pumpkin pie, at least, hubby thinks so.

Hubby also thinks this tea would make a fabulous potpourri. I quite agree, but then, I might end up eating more pumpkin pie than normal, prompted by the aroma of the tea.

NOTE: This pouch is what the Boston Tea Company uses for samples. Their normal pouches are opaque, not clear, and block out light, very important for preserving your fine teas.

Disclaimer: This tea was provided by the company named. However, the rating of the tea and any opinions concerning it are always strictly objective.

Little Yellow Teapot Interview: Teacup for Author Curtiss Ann Matlock

© 2010 A.C. Cargill – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Teacups can be fancy bone china with delicate flowers hand-painted on them, and they can be sturdy solid-colored things that sit firmly in the hand of their human. Either way, as long as they hold the tea well…

Today, I chat with one of the latter kind. This tea mug is a no-nonsense teaware that talks as straight as the tea within tastes.

Little Yellow Teapot: Howdy, and thanks for taking time to speak with me. How long have you been helping your human enjoy tea?

My Lady’s Teacup: For things such as friendship, time is but an instant. It seems as I have always been with my Lady. We did have that first period where I sat on the shelf a lot. My Lady was into small teacups. But then she discovered me, a mug, and her very favorite color. My Lady wears a lot of turquoise stones, which are known to carry great wisdom and truth. The color turquoise is one that brings serenity.

     Other than that, I’m not talking and reveal both my Lady’s age and my own.

LYT: No problem. This little teapot respects such secrets. And he understands about favorite colors. My humans used to like green best but switched to yellow when I came into their lives. Where were you made?
MLT: In America! People have accused me of being an illegal alien, but this is not true! I was made right here. Years ago…I’m not saying how many…Wal-mart Corporation made a point of proudly selling ‘America Made’, if you will remember. The company who made me does have foreign factories, but just look at me. I am proudly American Made.
     I know, you are going to point out that I am fashioned after that absurdly popular star, Fiestaware. My Lady has some of that, and let me just say there is no difference in the quality, and in fact, my handle is so much better to hold. There is talk that I may even be from the same factory, if you know what I mean.

LYT: Yes, I know. Either way, you’re quite an attractive mug. Do you still keep in touch with your “siblings”?
MLT: Yes, with the plates—Dinner and Luncheon. And with Turquoise Coffee Mug. That’s all of us that are left. We are sturdy souls, keep our chins up and carry on. And I have sensed that my Lady guards me. She, well, she treasures me.
     I look a lot like Turquoise Coffee Mug, almost exactly, but there is a difference in our rims. I have a lady rim, of course. The Mister uses Coffee Mug. He could not tell the difference at first, and my Lady had to point it out to him. I’m afraid she got a little, well, haywire-flooey over him pouring coffee into me. It was not a good memory…

LYT: So nice to be so well thought of. One of my humans can’t stand coffee and would probably get just as “haywire-flooey” if my other human dared to put coffee in me. Which is your human’s favorite tea?
MLT: It somewhat depends. My lady is quite a creature of habit. Habit, you know, helps keep us—teaware and humans—reliable, responsible, and really, really useful. She generally enjoys a single cup of Ceylon tea, from leaves, first thing in the morning. After that she usually has a more sturdy blend, say a cup of Devonshire Tea or sometimes Taylors of Harrogate English Breakfast tea. Each afternoon nearing 5 p.m., almost without fail, she sits with a cup of Darjeeling. Sometimes in between she has rooibos tea. We are liking that more and more, I have to say.

LYT: Those sound like good choices, although I must confess that my humans have sworn off of Rooibos. They prefer true tea (from the Camellia Sinensis plant). Which tea does your human think is yucky?
MLT: Well, if you cannot say something nice, don’t say anything at all. That’s our opinion.
     But…pst…I’m not naming names, but my Lady ordered this fantastically high priced French breakfast blend that lots of reviewers raved over. We tried to like it, we really did, but I heard her say she thought it tasted like dirty socks. I thought it was murky. She even put sugar in it, you know, like the song. But it did not make it go down any better. It is all a matter of taste. She lets the tin sit in the cabinet, hoping she’ll meet someone who might like it, but I say, let-it-go.

LYT: So sorry to hear about that. Price certainly doesn’t indicate quality. Thank goodness my humans have never steeped anything in me that tasted like dirty socks. What does your human usually use in her tea?
MLT: We like our tea black. My Lady does not brew the tea strong for this reason. Sugar is not all that good for a human, although on rare occasions my lady takes a treat of a bit of honey and lemon. And whenever she has caught a head cold or the flu, honey and lemon in tea in me is just the perfect medicine.

LYT: Sounds like a good alternative to all that stuff humans keep in their medicine cabinets. Can you tell me how your human treats her teapots? For example, does she wash you regularly or let the tea build up in you?
MLT: Sometimes my Lady uses a teapot. She broke the lid of her favorite little one. There are many on her shelf, because she used them a lot for years, but she set about to simplify her life and decided she likes things just she and I. Well, and sometimes she uses the little white one given to her by her beloved Big Mama. She washes it after and sets it in the china cabinet.
     I’ve sometimes wanted to go into the china cabinet, but then, well, a lot of pieces my Lady no longer uses go in there. I’m not ready to retire!

LYT: Certainly not! You look like you could go on serving up great tea for years to come. Not to get too personal, but could you tell us if your human usually sips or gulps?
MLT: Sips. Although there are those times she’s running around trying to keep up with the little boy and does sort of gulp as she passes by. I don’t like to speak of her lapses. It’s not polite.

LYT: Quite understandable. Some teas she likes are ones that my humans think are real gulpers (but they still try to gulp in a well-mannered fashion). But I understand she enjoys her tea in a more refined manner. Does she usually used bagged or loose tea?
MLT: Oh, my Lady uses both bagged and loose. My Lady is Not a snob. (I sometimes wish she would be a little more genteel…but I love her. I don’t want to be with anyone else!)
     She does prefer an infuser, because she doesn’t like the tea to stay in the water, don’t you know. A lot of people don’t mind this, but we do. The infuser is also one of the large ones with plenty of room for the leaves to spread out and breathe. It fits over my rim or in the top of a teapot. It has moons and suns and stars around the wide rim. You should have seen my lady when she found it at the store—she gave a shout of joy. She talked all about this over the phone while she celebrated with a good cup of tea out of me.

LYT: Certainly, a large infuser like that will let those tea leaves swim around free in you and infuse fully. Thankfully, though, my humans don’t stick one in me. They just strain out the tea when the steep is done so it doesn’t get bitter by oversteeping. Any other thoughts (about tea, that is) you’d like to share with our readers?
MLT: That marvelous British actor and playwright, Arthur Wing Pinero, said it all: “Where there’s tea, there’s hope!”

LYT: Well said. Thanks for your time.

Another peek into the life of a teaware faithfully serving up tea.

[Thanks, Curtiss Ann, for helping your teacup up her answers and send them along with her photo to my humans.]

Review: The English Tea Store’s Young Pu-erh Tea, Part II

© 2010 A.C. Cargill photos and text – All rights reserved.
No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
This part of the review takes the pu-erh experience further. Doing several 2-minute infusions (Part I) was interesting, but my humans and I thought that this tea could go beyond those interesting results, especially since the tea vendor suggests a steeping time ranging from 2 to 10 minutes.

The Subject: Young Pu-erh Tea from The English Tea Store.


Rating:

Water temperature: 212° F

Steeping time: 2 minutes (see comments)

Tea type: Black
Scents, flavorings added: N/A
Aroma, dry tea leaves: Loamy, sweet
Aroma in the cup, plain: Loamy, sweet
Taste, plain: Complex (see comments)
Aroma in the cup, enhanced: N/A
Taste, enhanced: N/A

Additional Infusion(s): See comments

Chilled: N/A

Comments:
We decided to do two different batches:

Batch A – 2 infusions steeped for 5 minutes each
Batch B – 2 infusions steeped for 10 minutes each

Overall, this phase of our taste experience with this Pu-erh was far better than the first round of short infusions in Part I. It seems that this tea needs time for all of its flavors to infuse out into the hot water.

Batch A:
The first infusion had a loamy, rich aroma and a mild, smooth, caramelly taste that took on a nut-like character as it cooled. The second infusion had a rich aroma and a lighter flavor that was a tinge edgy but was overall good.

Batch B:
The first infusion was richly fragrant with a full-bodied flavor that was mild, smooth, loamy/nutty, with a slight tang. The second infusion while richly aromatic, was rather flat tasting, having lost most of its unique flavor characteristics.

We tried a cupful of that 10-minute first infusion with some milk and sweetener just to see what it would be like and were very pleasantly surprised. The character had undergone quite a change, becoming even smoother and full-bodied, yet the musty notes still came through. We noted that as we added tea to the cup (which already had milk in it), the color first turned a soft rosy pink, then a deeper rose, then mauve, and finally an almost cocoa-reddish-brown. Very appropriate, since one sip revealed the cocoa notes. Then, we each took in a large mouthful. Ah! Definitely cocoa notes, yet that musty taste was still there. Delightful!

We recommend the 10-minute infusion (one only) for the most complete taste experience, especially if you want to try it with milk and sweetener as we did.

More importantly, this tea is full of possibilities. You can steep it shorter times for that milder, mustier flavor, or go for the long haul and a richer, fuller flavor. The choice is yours!

Disclaimer: This tea was provided by the company named. However, the rating of the tea and any opinions concerning it are always strictly objective.