Steeping specs: I steeped a heaping teaspoon of this tea in about 10 oz. of boiling water for three minutes.
I tried some of this tea before looking it up, so I didn’t know what to expect but then realized it was rather unusual so I checked out the background and steeping recommendations so I could give it a more “proper” review. Apparently it’s a combination of black tea, oolong tea, and natural flavoring (plus cornflower petals, which add visual interest). I found it to be quite a memorable blend.
(Combinations of black tea and oolong intrigue me . . . I mean, for one thing, they’re really hard to classify. For another, I’m never sure what combining them is supposed to accomplish. Is it supposed to be like black tea but with more floral notes, maybe? I wonder what black tea would taste like if combined with a smoky roasted oolong? Hmm, maybe it’s time for an experiment . . .)
After steeping, it’s a sort of cedar-mahogany color, quite clear, and not very viscous. The scent is a bit tart and so is the first sip. It’s rather more acidic and astringent than your typical black tea, but in a good way. It seems quite well-blended; I think the flavors balance well (they bring out the strong, tannic, earthy properties of the black tea). It’s nice and strong, which I like. It would make a great breakfast or afternoon tea, I think. The S&V website doesn’t say exactly what flavoring is in the tea, just that it has a currant aftertaste, but I found it to be quite hearty in a satisfying, filling sort of way.
Here’s the scoop!
Leaf Type: Black/Oolong Blend
Where to Buy: Simpson & Vail
Description
Unlike many of his characters, Charles Dickens was born to loving parents in February of 1812. However, when he was only 12, his father was imprisoned for debt and Charles was sent to work in a blacking factory where he labeled endless bottles of shoeshine. He would leave the factory four years later to finish his education, but those formative years deeply affected him and inspired many of the boyhood horrors he would later write about. He wrote many of his most famous novels like Oliver Twist and Nicholas Nickleby episodically, with a new chapter appearing in a magazine each month. These works examined the lives of the less fortunate and found humanity amid the most inhuman conditions.
Tea appeared in Dickens’ work as a calming force like in David Copperfield, when the main character recounts how he “sat swilling tea until [his] whole nervous system, if [he] had had any in those days, must have gone by the board.” Or it could surface as a commonality between classes that allowed Dickens to emphasize the stark differences between lifestyles. While a “real solid silver teapot” and “real silver spoons to stir the tea with” are listed among the treasures of Old Lobbs in The Pickwick Papers, “a regular place of public entertainment for the poorer classes” described in Oliver Twist would provide “a public breakfast, dinner, tea, and supper all the year round.” Our Charles Dickens blend adds a flash of color to a traditional british tea. The blend is a hearty, well-rounded blend of China and Indian teas that has an amber cup with a light currant after-taste.
Ingredients: Black teas, oolong tea, flavoring, cornflower petals.
Learn even more about this tea and tea company here!
Nonpareil Taiwan Li Shan Oolong Tea by Teavivre
I steeped this tea at 212 degrees for 2 minutes (using the entire sample packet). The packet suggested 1-2 minutes; I sampled it after 1 minute and decided I wanted it stronger, so I left it in for another minute.
The rolled leaves start to expand as soon as they’re submerged. They’re pretty tightly rolled, but they expand a LOT. I’m not really good at determining the level of oxidation in an oolong but I’d say it was fairly light to medium, based on the color of the leaves (and of the liquor). They seem to be high-quality, fairly intact leaves; I was able to pull out one crumpled piece and tease it open to discover that it was actually a couple of entire leaves attached to a bud by the associated stem. So cool! It makes me feel a lot closer to the plant, somehow, than when the leaves are pre-measured into a sachet and/or chopped up into eensy bits.
The tea liquor when steeped is a mid-light yellow, not quite as light as the average green tea, with that distinctive oolong-y fragrance (a bit floral and a bit savory).
First sip: tangy. There’s a definite presence of acidic/astringent aspect. A warming, slightly roasty flavor travels over the top of the tongue while the astringency pulls at the sides of the tongue. By “roasty flavor” I mean an almost nutty, hearty savoriness. It’s not exactly roasted (and certainly not smoky) but it’s a very hearty presence with more depth than just the floral/orchid oolonginess.
The flavor is overall quite smooth with no noticeable bitterness. This smoothness combines with the savoriness to give an almost buttery impression. There’s maybe a tiny bit of mineral-y-ness as well, combining with the green (in a good vegetal sort of way) and slightly roasty/hearty/buttery flavor to create a very satisfying flavor profile.
The tea is fairly sweet already, so I added just a pinch of sugar. I don’t usually prefer milk with oolongs, so I didn’t add any. I imagine you could re-steep this tea with good results as well, based on the quality of the leaves.
Here’s the scoop!
Leaf Type: Oolong
Where to Buy: Teavivre
Description
The Nonpareil Taiwan DaYuLing High Mountain Cha Wang Oolong Tea is grown in the area at the altitude of 2500 meters, in which the climate is cold and forests grow well. This cold and moisture condition is suitable for tea trees’ growth. In addition, the soil here is fertile, meanwhile performs well in drainage. Thus the tea leaves carry a natural scent of flower and fruit.
Learn even more about this tea and tea company here!
Honey Pear Tea by Nelson’s Tea
Following steeping recommendations, I steeped 1 tsp of this with about a cup of water at approximately 195-200 degrees F for 3 minutes.
My first thought was that this tea smells like bee pollen, although I don’t actually have all that much experience with bee pollen, lol. But when I looked up the ingredients I discovered that bee pollen is actually one of them so I guess I was right!
It steeps up a nice golden/amber color, but interestingly cloudy. Instead of a clear amber like many teas are, it had lots of tiny specks like golden dust floating around in the depths. (That would be from the bee pollen, I guess. It’s a great special effect.) The fragrance is probably also courtesy of the bee pollen, so if you know what that smells like, just imagine that. At any rate, it doesn’t smell much like black tea when steeped (or before steeping either).
The first taste is mostly of pollen-ish honey flavor. It’s got a hint of pear but not a lot of conventional “fruity” taste. It doesn’t taste overly sweet either; I mean, it’s a bit sweet but not as sweet as I expected from something honey-flavored. It also doesn’t have an overpowering black-tea flavor.
After trying it plain I added sugar, about a teaspoon, and now it’s way too sweet for my taste. It definitely tastes of honey rather than sugar though, which is interesting given that I just put a bunch of sugar in. So then I added some milk to balance it back out again and now I’m finally catching a hint of the “black tea” flavor; still, though, it mostly just tastes of warm honey-milk and a slight fruity depth from the pear (which is quite nice but not very conspicuous; you don’t really notice it unless you’re trying). It’s very warm and comforting and great for rainy afternoons.
So I’d say overall my impression of this tea is that it’s quite subtle (other than the cool dissolving-pollen bit). There’s a lot to appreciate if you’re willing to take your time with it. I’m thinking of steeping it up more strongly next time to see if I like it better that way or not.
Here’s the scoop!
Leaf Type: Black Tea
Where to Buy: Nelson’s Tea
Description
Just like biting into a sweet, succulent pear, this tea is sure to please. Enjoy it hot or iced!
Learn even more about this tea and tea company here!
Taiwan Honey Black Tea by T-Oolongtea
I couldn’t find any instructions for steeping this tea, even on the internet (which seems to be the story of my life lately. I’d get frustrated if it weren’t so funny, and also a chance to have fun experimenting!)
So I used two heaping teaspoons and about a cup of water that was a little below boiling temp, and steeped it for a few minutes until it looked good to drink! The liquid turned out a bit amber-ish but a bit on the brown/orange side. It gave off aromas of malt and sweet potato (Sweet potato is one of my favorite black tea flavors, so yay!). I definitely detected some floral notes too.
Here’s the scoop!
Leaf Type: Black Tea
Where to Buy: T-Oolong Tea
Learn even more about this tea and tea company here!
Black Third Flush (Autumn) Single Estate Darjeeling FTGFOP1 from Teabox
The scent of the dry tea leaves is bright and fresh with a richer, perhaps malty tinge. At first I was a little worried that my tea would end up tasting like a bale of orchard grass hay, but fortunately that didn’t turn out to be the case.
I steeped the tea according to the steeping recommendations on the packet, although I may have been a bit generous with the leaves. The leaves are on the small side but not superfine or too small to be good quality. They’re third flush, or autumn harvested, which means the flavor is different because the leaves are growing more slowly in the autumn as opposed to the rapid spring and summer growth of the first two flushes. This may be why this tea seems maltier and less floral than other darjeelings I’ve tried.
There’s a distinct black tea fragrance as soon as the leaves hit the water. The fresh, grass-hay fragrance note doesn’t go away but it melds with the heady floral and malt of the oxidized tea. I can definitely catch the floral scent in this tea, although the grass-hay scent seems to me to be more prominent than the malty scent that’s mentioned in the description.
After steeping, the liquor is a yellow-tinged orange color and rather dark, although it’s not one of the darkest blacks I’ve seen. As for flavor, it’s very floral and sweet, but it’s tangy too, with the astringency pulling at the sides of my tongue, but there’s no bitterness, which is nice. Although I can still catch the orchard-grass scent once the tea is steeped, there’s no grass/hay taste in the tea itself. Also, I know I said floral, but this tea is not strong-flavored; it’s delicately floral as opposed to being overwhelmingly jasmine-y.
This particular tea is just lovely with a bit of sugar. I’d say that’s my favorite way to drink it, with just a bit of sugar and no milk. Yes, it’s good with milk too, and I usually like milk in my tea, but here I find that I don’t like the way the milk cushions and muffles the tea flavors.
It’s a nice, warming, strengthening cup overall, and I’d certainly enjoy keeping this one in my stash! I’ll also have to go and check out some more third flush darjeelings to see whether I can find the characteristics I admired in this tea elsewhere or whether they’re unique to this tea alone.
Here’s the scoop!
Leaf Type: Black Tea
Where to Buy: TeaBox
Description
This tea doesn’t appear to be on the website but click below for their bestselling teas below.