Tea Information:
Leaf Type: Black Tea & Rooibos Blend
Where to Buy: Bluebird Tea Co.
Tea Description:
Yes you heard us right, our Limited Edition Easter tea tastes of Hot Cross Buns!
At Easter time there are few things better than the aroma of currants, cinnamon and freshly baked buns wafting across the kitchen. When creating our Spring Collection we knew we had to pay homage to our favourite Easter treat, so here you have it – Hot Cross Bun tea! Don’t say we don’t treat you every now and again!
Ingredients: Rooibos, Ceylon black tea, Cinnamon, Hibiscus, Apple, Rosehip, Orange peel, Lapsang Souchong, Vanilla, Cranberry, Flavour.
Learn more about this tea here.
Taster’s Review:
Easter time has long since passed but holiday teas are forever. At least that is what my Hot Cross Bun craving is telling me right now. It’s the same with most holidays, I end up hoarding seasonal teas for those yearnings throughout the year that can only be fixed by tea. You want Halloween in Summer, there’s a tea for that. You want Christmas in the Spring, there is a tea for that too! Well now I want Easter. Perhaps because I didn’t actually manage to eat any Hot Cross Buns this year due to my strict diet (boo!).
Looking at the ingredients for this is inspiring, Rooibos and Ceylon and Lapsang Souchong…woah! That is one heck of a base for this blend.
In scent the orange is waxy and rather strong with some dark fruit (like raisin but not quite) bitter tones and a hint of cinnamon. It is Hot Cross Bun like but not completely, only missing the sweetness, but a good start so far.
The loose leaf appearance reminds me of Autumn, it’s rather dark and dry with mostly brown colours and a hint of red.
Sampled without milk or sweetener.
Steeped scent is sour, waxy and very orange. Also some warm cinnamon tones. Similar to the raw scent but actually nicer and more Bun like.
Flavour matches the scent rather well, the orange is waxy and dominant at first before the cinnamon kicks in and the whole flavour becomes toasty and extremely Hot Cross Bun like. The cranberries that smelled particularly sour in the raw scent now resemble raisins almost perfectly. The Lapsang Souchong offers it’s smoky flavour to be toasty and warm. It also has some sweetness which I mentioned it lacked previously in scent. Despite the archive of ingredients this is a nice strength, not too bitter nor strong and with enough flavour whilst remaining fairly light in clarity.
It is rather like a Hot Cross Bun, though there is one thing missing for me. Butter. I always have butter on my Bun whether it be toasted or plain. Though I must admit this is not a bad attempt at all, by any means.
So there we have it, Easter is available at the click of the kettle. It also helps to close your eyes and imagine those nostalgic holiday times.
Hot Cross Bun today, Candy Cane tomorrow. What a wonderful tea world we live in!
No. 23 Kandy Black Tea from Steven Smith Teamaker
Tea Information:
Leaf Type: Black
Where to Buy: Steven Smith Teamaker
Tea Description:
Named after one of the most beautiful cities in Sri Lanka, Kandy brings together full and flavory Dimbulla with highly aromatic and intense Uva and lightly scented high-grown Nuwara Eliya. A tea made for sipping with pleasure all day.
Learn more about this tea here.
Taster’s Review:
I got Kandy no.23 black tea from a friend recently, and with the recent news of Steven Smith himself passing I wanted to pay homage to him by drinking one of his creations. He had many successful companies, one you might have heard of too. If anyone has had any of Tazo’s teas while they were still at Starbucks, raise you hand. If you want to read more about his legacy, there is a great article here.
Kandy is a blend of three different Ceylon teas. I’m going to disappoint anyone who thinks that this tea is going to tastes like actual candy; this tea is named after a city in Sri Lanka, not after a sweet treat. However, I am convinced that there is something sweet about this tea. In the large square sachet, smells of malted milk balls and raisinets waft into my nose. Smells like classic movie theater candy. Yum. Let’s get this started!
Now, I am not one to follow directions on packages, but reading the one on the outside of the sachet I just had to pay attention. The directions are as follows:
“Bring filtered water to a roiling boil. Steep 5 minutes, while googling the ornate Palace of the Sacred Tooth.”
Now you have my attention.
So google I did. According to Wikipedia, The Temple of the Tooth is a Buddhist temple in Kandy, Sri Lanka. In that temple is contained the sacred tooth of Buddha. Since ancient times, the relic has played an important role in local politics because whoever holds the tooth holds the governing power of the country. Kandy was the last capital of Sri Lanka, so it gets the tooth. Huh. Quite a history lesson for my daily cuppa.
Whilst ruminating on this, I sipped this tea in silence. I got the classic malt notes, as well as bright citrus and raisin notes. It’s smooth without having any trace of astringency. While this is not the most interesting and unique blend on the market today, there is something just so nostalgic about black tea from India and Sri Lanka. It tastes like a hot summer day with a refreshing cup of sweetened sun tea with lemon. It’s a cool rainy morning with a dash of milk. This would make for a great daily drinker for anyone who loves the mellow yet rich profiles of Ceylon teas.
The thing I like the most about this tea is the history that this company wants you to know about this tea. I really enjoy getting to know everything I can about the leaves in my cup. What are it’s hobbies? What music is it into? Is it named after a city who is famous for owning a tooth? This tea demands to be understood. And Steven Smith Tea maker is sure to get it’s point across.
Halpewatte Ceylon Black Tea from M&K’s Tea Company
Tea Information:
Leaf Type: Black
Where to Buy: M&K’s Tea Company on Etsy
Tea Description:
The basis of Earl Grey tea! Ceylon tea is a sweet, brightly orange colored (once-brewed) black tea harvested in the lush hills of the island of Sri Lanka (formerly known as Ceylon). This is a fantastic introductory tea, a great tea for the black tea lover, and an extraordinary tea for blending purposes. Ceylon tea is just brisk enough to be uplifting, but light enough to not be bitter or off-putting. It truly is a remarkable black tea that belongs in every tea-lover’s collection.
Learn more about this tea here.
Taster’s Review:
This Halpewatte Ceylon Black Tea from M&K’s Tea Company is a really nice Ceylon. It’s very much what I expect from a Ceylon tea – a mild, even-toned, medium-bodied black tea.
But what it doesn’t have that other Ceylon teas often do: It’s not overly astringent nor am I picking up on any indication of bitterness. This Ceylon has a really pleasant, smooth delivery.
To brew it, I used my Breville One Touch and measured 2 bamboo scoops into the basket. Then I poured 500ml of water into the kettle of the tea maker and set the thermometer for 212°F (boiling!) and the steep time for 2 1/2 minutes.
The tea brews up coppery and has a pleasant fragrance. I pick up on light floral notes in the aroma. Nice.
The flavor, as I said, is smooth. It’s brisk and invigorating without being aggressive. Notes of flower in the distance and a touch of citrus at the finish. It’s really quite enjoyable and much of what I’d expect from a Ceylon.
It’s flavorful – it tastes like tea. It tastes like a good black tea. It’s the kind of tea that I think every tea drinker can appreciate.
I personally prefer this tea straight up. I think that it would take the addition of honey or sugar well, if you like to add those to your tea. It would probably even take the addition of milk or cream well, although I think that this tea could be easily overwhelmed so add it with a light hand.
Delightful hot, really nice iced too. Add a thin slice of lemon or a sprig of mint and enjoy!
Classic English Breakfast Black Tea from M&K’s Tea Company
Tea Information:
Leaf Type: Black
Where to Buy: M&K’s Tea Company on Etsy
Tea Description:
It’s classic! It’s English (actually it’s Indian and Sri Lankan)! It’s…breakfast! Nevermind. We’ll cut to the chase. It’s a nice cup of malty black tea from the Bargara and Kandoli Assam estates of India and the Kenilworth estate of Sri Lanka (Ceylon). Great with milk, good with sugar, best in the morning. This blend is part of the Original 20 M&K’s Blends.
Learn more about this tea here.
Taster’s Review:
I’ve enjoyed quite a few of M&K’s Tea Company’s blends now so I was really eager to try this Classic English Breakfast Black Tea to see how well they crafted a traditional favorite. And I’m really glad that I had this opportunity to try it, because this is quite nice.
To brew: I put 1 bamboo scoop of tea into the basket of my Kati Tumbler and then poured in 12 ounces of boiling water. I set the timer for 2 1/2 minutes and let time take care of the rest.
This is a robust blend. I like that it focuses more on the Assam than the Ceylon, which gives it more of a rugged, hefty flavor. It’s strong and edgy, but without being bitter or too astringent. Had I steeped this for longer, though, I think that I would have had a bitter cup. Take care not to oversteep this blend!
The flavor is bold with notes of malt and there is a fruity, wine-like quality to this as well. There are two single estate Assam teas in this blend and I suspect one is more malty while the other is a more ‘wine-like’ Assam. It’s a nice balance between the two qualities. The Ceylon adds a certain ‘evenness’ to the flavor. It’s a rich, flavorful cup that would take the additions of milk and honey well – which is what most people look for in a breakfast blend.
Personally, I don’t usually add milk or honey to my teas, so my cup has that rugged edge to it that I like in the morning. It’s the kind of tea that I’d want if I need a good shake awake. It’s the kind of tea that will get you going.
Really nice!
St. Coombs Dimbula Ceylon Tea from Culinary Teas
Tea Type:
Black Tea
Where To Buy:
Culinary Teas
Product Description:
Pungent flowery character with good body. Takes milk well, highlighting the coppery cup. St Coombs is from the Dimbula District one of Ceylon’s premiere tea estates
St. Coombs. If the name sounds anything but Sri Lankan to you, you’d be on to something. This exceptional tea estate is actually named after a small fishing village in Scotland, probably the birthplace of one of the original planters. During the peak years of the British Empire homesick settlers from the UK frequently bestowed their new homes with the names of the ones they left behind. Somewhere along the line a proud St. Coombsian decided to trade in his fishing nets for pruning shears, board a steamer, head for the Far East and stake a claim. The rest as they say, is history. He could never have known that more than 120 years later the estate he helped plant would still be producing tea – and fantastic tea at that.
Simply put, St. Coombs, situated 1328 meters above sea level in the western Dimbula highlands of Sri Lanka, is an exceptional tea garden. The estate is ISO 9001 certified and year after year produces some of Sri Lanka’s finest export teas, consistently fetching high prices at the Colombo auctions. St. Coombs’ success is in part attributed to an ace in the hole in the form of the Tea Research Institute of Sri Lanka, the headquarters and laboratory of which are located on the estate. (The institute was established at St. Coombs in 1938.) That said, it is impossible to discount the influence of the exceptional regional climactic conditions on the estate’s output. (Conditions made the estate the perfect choice when the Institute was looking for a location to set up shop.)
From January to March, the Western Quality season, Monsoon rains interspersed with dry periods and cool nights combine to produce a large leaf with high sap content. The leaf blooms vigorously each morning ripe for the plucking, a phenomenon known as the flush. It is during this time that St. Coombs’ finest teas are produced. These tend to be exceptionally aromatic, light in the cup with a thick medium body and long finish. St. Coombs’ Flowery Pekoe is a shining example of this excellent quality. In general, FP teas are laborious to produce and require hand sorting in order to ensure an even grade. As such, they are produced in limited quantity and can be difficult to obtain. Our long-term relationship with the estate allows us to secure a good supply year after year. We can confidently say that a freshly brewed cup of St. Coombs’ stands alone as one of Sri Lanka’s premiere tea offerings.
Tasters Review:
This FB Flowery Pekoe Black Tea from the Dimbula, Sri Lanka Region really fits the bills as a Luxury Black Tea in their ever-growing catalog of tea offerings over at Culinary Teas!
I drink all of my teas ‘straight-up’ with no milk or additives and from what I have read it’s completely acceptable to drink this luxury black tea this way but it also takes well to milk or non-dairy milks if you wish. I infused the tea leaves for about 3 minutes – but – the product description says you can infusion them for up to 7 minutes if that is your preference. The post-infusion liquor color is that of a yellow-brown tending towards golden.
Once I started sipping this tea – I KNEW it was for me! A nice, solid black tea with sweet florally notes and a more perfume-like flower flavor on the end sip. It’s slightly astringent and overall well rounded. This is a great black tea to have on hand for any time of day!
