Bourbon Vanilla

Today’s tea is Bourbon Vanilla, and it is a black flavored tea from Highwire Coffee Roasters (although I purchased this back when it was Peaberry’s). So this is a tea that may or may not be the same that they carry. It’s quite possible they have a different source for it.

Even though the vanilla is called “Bourbon” vanilla, it does not mean that bourbon liquor is processed with the vanilla. (Although I like the idea!) It refers to the Bourbon Islands, where the vanilla is grown.

It’s very cold today, and my tea is cooling rapidly, so let’s get to it.

The vanilla in the tin smells quite flavorful and makes me want to eat the tea leaves. The leaves themselves are dark, with not a lot of gradation in color. There’s a speck of gold here or there. This is the second of the two vanilla teas I have, the first being the Black Orchid that I reviewed last time.

The flavor isn’t quite as pronounced as the Black Orchid. It is smooth, with a background and aftertaste of vanilla. I’m hesitating to say that it’s disappointing, because it’s not quite that–it just doesn’t pack the punch that I was expecting. It is much more subtle. It is also good with milk, better even. Overall, I’d say it’s good, but if you’re looking for a vanilla tea, the Black Orchid was better.

You can get it here: http://www.highwirecoffee.com/collections/black-teas/products/bourbon-vanilla

Black Orchid

Today’s tea is Black Orchid, and it is a flavored vanilla black tea from Mariage Freres.

I can really smell the vanilla as soon as I open the familiar glossy black tin. The tea itself is very black, with a slight variation in color. It has a sweet, malty scent as well.

I have used this tea in a blend that I make called Springtime in Paris. It is one teaspoon each of Earl Grey, Jasmine Green Tea and Black Orchid to make a standard size mug of tea. It is quite tasty, and I prefer it to this tea alone. Try it sometime.

The flavor of this tea is rich and malty with quite a kick of vanilla. It’s good, overall. Adding milk makes it creamy and  taste dessert-like. This would make a very nice afternoon tea.

You can find it here: http://www.markethallfoods.com/products.php?product=Mariage-Frères-Black-Orchid

Wedding Imperial

Today’s tea is Wedding Imperial. It is a black flavored tea from Mariage Freres. Mariage Freres was established in 1854 in Paris, France.

The flavors are chocolate and caramel in Assam tea. Normally I don’t like flavored teas, and I should have known better, but this one smelled so good!

The leaves are twisted and flecked with gold, so this doesn’t appear to be cheap tea that’s then flavored, which is what you used to get when you got flavored tea (same goes for coffee). The chocolate and caramel scent is enticing, and is why I bought the tea.

It brews up a nice reddish-brown cup, but a warning: this tea turns bitter and undrinkable when it’s cold, so drink up while it’s hot. It is slightly sweet, the chocolate and caramel flavors are not over the top, and the Assam saves the day. The last time I tried it I didn’t like it, but it’s really not bad at all now. I don’t think I’d add it to my daily rotation group, but it’s nice, especially for the holidays. It would make a good afternoon tea.

You can get it here: http://www.markethallfoods.com/products.php?product=Mariage-Frères-Wedding-Imperial

Scottish Breakfast

Hello, today’s tea is Scottish Breakfast, and it is a black tea blend from Peet’s Coffee & Tea. It has India teas with Lapsang Souchong. The Lapsang Souchong makes it smoky, and I smell it as soon as I stick my nose in the tin. Looking at the tea there are a few golden tips in there, so perhaps Assam is making an appearance as well. It brews a hearty, reddish-brown cup that smells smoky, but not overwhelmingly so–it smells rich. The flavor is also hearty and full-bodied, and is another tea made for milk, but it tastes good without it as well. I’m always surprised when that happens. It is a rich blend of flavors that go well together. Peet’s tea blends are nearly always top-notch. This is a tea that I have occasionally because I’m not a huge fan of Lapsang Souchong–although I like it–I have to be in the mood for it.  I agree with with what Peet’s says on its website about this tea: “It’s a good tea for cold weather, with its full body, pungent taste, and woodsmoke aroma.” You can get it here: http://www.peets.com/shop/tea_detail.asp?id=80&cid=1000154

Edit: This tea is no longer a regular offering at Peet’s. They blend it twice a year and then sell it in one-pound bags. It’s worth stocking up when it’s offered if this tea is a favorite.

Pumphrey’s Blend

Good morning, today’s tea is Pumphrey’s Blend, and it is a unique blend of black and green teas from Peet’s Coffee & Tea. The black teas come from India and China and there is green tea and jasmine scented green tea in it as well.

At first, a tea purist might think, “How can you combine black and green teas when they are brewed at different temperatures? That’s preposterous!” Well, as it turns out, it works. Brewing the green tea at a temperature for black tea doesn’t ruin the flavor of this tea. It simply works.

The fragrance of the jasmine is what you smell first. Then the earthiness of the black teas come into play. This is another tea (like the Pride of the Port) that smells like perfume, but in a good way. The leaves are dark, and the green tea doesn’t really stand out against the black like I would expect it to.

It’s intriguing, this blend. You wonder how it can possibly come together in something that is palatable. But not only is it palatable, it’s a dream. The flavors mingle in such a way that is so unusual, yet brilliant. It’s one of those things you wish you had thought of yourself. “Fresh” is a word they use to describe it on the tin, and I would agree with that. I add milk as well, which sounds strange since there is green tea in the blend, but again, it works.

Pumphrey’s Blend is in regular rotation at my house. It was made for an afternoon tea, but I drink it in the morning. It is also supposed to be especially good iced. It’s one I recommend highly, especially if you are a jasmine tea lover.

You can get it here: http://www.peets.com/shop/tea_detail.asp?id=82&cid=1000154

 

Pride of the Port

Today’s tea is Pride of the Port, and it is a black tea from Peet’s Coffee & Tea.

A quick peek inside the tin reveals full leaves, not choppy ones. They are twisted and flecked with gold. This is also a blended tea, with teas from China and India, and I’m betting that there is some Assam in there, given the malty scent. The tea smells like perfume–but in a good way, not a choke-on-it way. It is not overbearing, but fully fragrant and lush. I’m picking up subtle floral notes as well.

The color in the cup is a lovely amber-reddish-brown. The flavor is full and rich and malty, maybe a little grainy as well. It is a hearty cup, and really good without milk even. The addition of milk pulls everything together and smoothes out the cup. This is one of my favorite teas, and one that is in regular rotation. This blend was created at Peet’s in 1999, and I’ve probably been drinking it for four or five years. It’s a keeper, for sure.

You can get it here: http://www.peets.com/shop/tea_detail.asp?id=239&cid=1000185

Kangaita Breakfast

Today’s tea is Kangaita Breakfast, and it is an African black tea from Rare Tea Republic.

What I like about Rare Tea Republic is that the labels on the bags are hand written and they tell you not only where the tea originates (in this case, Kenya), but the plucking date as well, so you know exactly how old your tea is. Pretty amazing, huh? The rest of the label is the important stuff about how much tea to use and how long to brew it and for what temperature.

Kenya has been producing tea for only 50 years, yet ranked third in the world for black tea production, according to The Story of Tea. (Heiss, 239)

The tea is very dark, without much gradation in color. Most breakfast blends contain Assam, but this one is not a blend. It smells malty and strong, just the way I like it. It brews up a hearty red-brown cup. It smells and tastes a bit earthy, with a robust, slightly astringent flavor. This is another tea that is made for milk. It smoothes the tea out and blends the flavors.

This is a tea I’ve added to my rotation. I ordered it on a whim, just because it was a breakfast tea, and I had never had an African tea before. Unfortunately, Rare Tea Republic is now The Republic of Tea. I’m so disappointed that they’ve combined the companies, and I can’t find this tea on their site. I’m not a fan of Republic of Tea. My experience with their tea is that it is just not that good. It’s sad that in the few short months that I’ve been doing this blog, two of the suppliers for my tea no longer exist. First L’Amyx Tea here in Oakland, and now Rare Tea Republic out of Novato, both here in California.

I was able to find this tea on Stash Tea’s site. I might order from them when I run out. It would be worth checking out from another supplier, and they sell it loose leaf: http://www.stashtea.com/Stash-Tea-Kenya-Black-Kangaita/dp/B005DM5KQE

Earl Grey Lavender (organic)

Today’s tea is Earl Grey Lavender. It is an organic black tea from The Jasmine Pearl Tea Merchants out of Portland, Oregon.

I received this as a sample in my order in a cute little package with just enough tea for one cup. It is a blend of Ceylon and Chinese black teas, with lavender flowers and Bergamot essential oil. It appears that everything is organic, with the exception of the essential oil. I love that they tell you exactly what kind of tea you’re getting in the blend.

It has a crazy floral aroma, and I am surprised that the lavender smells stronger than the bergamot. However, I shouldn’t be, because I know from my years of perfume blending that citrus notes (in this case, the bergamot) are the top notes, the part of the fragrance that is fleeting. Typically floral notes (the lavender) are middle notes and hang around a while and contain the body, or the “heart” of the fragrance, what you associate with the scent.

It also looks nice, with the lavender flowers scattered throughout. It brews up a nice, hearty cup of tea, with a dark reddish brown color. It is also quite fragrant, with the lavender mingling with the bergamot. It makes a nice, balanced cup of tea with the uplifting bergamot and soothing lavender. I like it. I almost like it more than the Peet’s Earl Grey that I reviewed a little while back. I think I’d like to switch that one out of my rotation and drink this one instead. This is really quite exceptional. It’s a bit different from a traditional Earl Grey with the addition of the lavender, but I think if you’re an Earl Grey fan, you’ll really like this one. They have a few different versions of Earl Grey at The Jasmine Pearl, even a caffeine-free version made with rooibus.

You can get it here: http://www.thejasminepearl.com/Earl_Grey_Lavender_p/1035.htm

Bombay Breakfast (organic)

Today’s tea is Bombay Breakfast. It is an organic black tea from The Jasmine Pearl Tea Merchants located in Portland, Oregon. They have a store front as well as an online store. An interesting note is that you order tea in bulk by the ounce, with discounts for ordering 4 oz. or more. It’s a great way to sample some teas.

I just got this tea in the mail last night, so I’m excited to try it. I love trying new tea! The ingredients are: Indian black tea, ginger, cardamom, and roses, all of which have been organically grown. Major bonus points for that!

As soon as I open the package I am hit with the cardamom and ginger. A closer inspection picks up the rose in the background, but the spices really stand out. To look at it is as lovely as smelling it. It is flecked with colorful rose petals throughout. Sometimes I worry that when a tea has so much stuff in it that there won’t be room for the tea, and that the tea will be weak. Not to worry. This one brews up a gorgeous dark red brown and has a strong ginger fragrance.

This is good! It’s even good without milk. And I taste the ginger and the cardamom mingling with the rose petals. What an amazing concoction! It’s a very interesting take on Masala Chai, and it’s made for milk and sugar (if you choose the sugar part). The ginger leaves a tingle on the tongue. Adding milk makes it better still.

So it looks like this will be one to add to the Fall/Winter rotation.

You can get it here: http://www.thejasminepearl.com/Bombay_Breakfast_Tea_p/1004.htm

French Breakfast

Today’s tea is French Breakfast, and it is a black tea from Mariage Freres, out of Paris, France.

Ah, oui, oui. I purchased a tin of this tea years ago, and then forgot about it until I was given one as a gift a while back. I discovered the French Breakfast tea at Market Hall, because they have little glass jars of the tea out that you can sniff, bless them, and this is the one that caught my attention. This is one of my favorite teas. The fragrance is to die for: malty, sweet, and hearty, as soon as I open the familiar black and cream tin. The leaves are dark brown, flecked with gold. I suspect there is some Assam in there from its malty nature. The description says chocolate notes as well, and I smell the sweetness, but I never would have said chocolate as the descriptive word.

It smells just as heavenly brewed, and I can’t wait to sip on it. It is malty and rich, and it could be had black, but I will add milk. It is the perfect breakfast tea.

This tea is in regular rotation. Well, it was. I’m savoring this cup because this is the last of it, the tin is empty. Horrors! This tea is pricey, so I don’t know when I’ll be able to justify it, given the amount of tea in my cupboard.  I have a couple others from Mariage Freres (how on earth do you pronounce that?), but I don’t like them as well. So I’ll enjoy this last cup on this rainy day. Cheers!

You can get it here: http://www.markethallfoods.com/products.php?product=Mariage-Frères-French-Breakfast