Are you looking for that next good cup of breakfast tea to sip on? Perhaps Pekoe Breakfast Black Tea from Pekoe Sip House is that cuppa! It’s fairly bold, uplifting, energizing, and rich in both flavor and character.
Pekoe Breakfast Black Tea from Pekoe Sip House infuses to a marvelous shade of medium-dark brown with deep red-orange hue. It smells like a breakfast tea would. The flavor is bold, astringent-in-a-good-way, malty, woodsy all at the same time. It’s not an average tasting breakfast tea. Pekoe Breakfast Black Tea from Pekoe Sip House has that little ‘extra something’. Perhaps it’s their quality or ratio of Indian and Chinese Black Teas they used. It’s a blend of organic Assam, Nilgiri and China black teas, and Pekoe Breakfast.
I appreciate the fact that they went the extra mile with this wake-me-up of a tea. Pekoe Breakfast Black Tea from Pekoe Sip House is something I can see myself keeping as a go-to tea for mornings and friends!
Here’s the scoop!
Leaf Type: Black Tea
Where to Buy: Pekoe Sip House
Description: Perfect for when you’re up at dawn for a run or readying for another busy day, sip on our signature organic loose leaf black tea that provides uplifting energy in a smooth and malty cup.
An inspiring way to start your day, our organic loose leaf black tea is the perfect breakfast tea. A blend of organic Assam, Nilgiri and China black teas, Pekoe Breakfast tea nourishes, enriches and enlivens mind, body, and spirit. A great tea for runners, athletes, and early morning risers.
We recommend serving hot with a milk and sweetener of your choice.
Ingredients: Organic tea blend of Indian and Chinese black teas.
BREW TIP for Black Teas:
Water Temperature: Boiling
Brew Time: 3 – 5 minutes
Learn even more about this tea and tea company here!
Dian Hong Black Tea from Teabook
Hello Tea Friends!
Today I will be reviewing some Dian Hong Cha from Teabook. If you are new to tea then here is some translating: Dian – Shorter version of Yunnan, a province in China known for tea growing. Hong means red which refers to it’s colour, in China it’s known as red tea but in Western countries it’s a black tea. Cha literally means tea. So it’s Yunnan Red Tea. This tea is also known as Yunnan Black or Yunnan Red but as there are many different types of black/red teas produced in Yunnan it can be a little confusing using the generic naming. This is why Dian Hong is most commonly used for differentiation.
Personally I do love a nice Dian Hong, they tend to have more tippy golden buds in general, assuming it’s of a nice quality. For this I have no idea until I open it, so let’s get to it. Actually first before I rip the top off the sachet like a monkey peeling a banana let me mention the sachet itself, Teabook sell these sachets in pre weighed bags to make it easier for drinking and transportation. Each sachet is 3g.
Opening the packet I can see some thin, dark leaves with a couple of golden tips. Altogether 3g is around 10 pieces of loosely broken leaves. They bare a dry, wooden scent with some sweetness. I say 3g but the sachet weight is included in that too.
Steeping this Western style: 2-3g into a 320ml glass cup with infuser for 3 minutes boiling water. Usually I do three steeps with Dian Hong in a teapot but 3g is not enough for me to do that to my desired strength.
Once steeped the tea is golden red in colour and bares a very mild malt and wood scent.
Flavour is very mild at first, further sips reveal a hint of sweet malt. There is some drying in the after taste that coats my tongue somewhat. The strength does not increase but the sweet, honeyed malt remains. It’s only noticeable really toward the after taste.
I am torn at this point. I do not want to write a negative review but I do need to be honest. While there was nothing wrong with the tea I personally (and I stress personally) believe that 2g loose leaf tea is not enough for a cup. If I had some Dian Hong whilst relaxing at home I would use 4-5g for a Western brew and 6-7 for a gaiwan. Both would be suitable for multiple steeps at that level of strength.
So the sachet idea is good but it should be at least 5g of tea in my honest opinion. That way it could be Western steeped or used in Gaiwan/Gong Fu Teapot and would be happy in both instances. Perhaps 2g is good for new tea drinkers adjusting to the taste of loose leaf, though even then I would recommend a higher dose.
Apologies to Teabook but that is my brutally honest opinion.
Until next time,
Happy Steeping!
Here’s the scoop!
Leaf Type: Black/Red
Where to Buy: Teabook
Description:
Dian Hong Red (Black) Tea from Lincang, Yunnan. This Dian Hong tea is misty gold liquor has a lovely sweet aroma that resemble milk chocolate. The Dian Hong enters the palate full and brings soft flavors of cherry and red grapes and leaves a slight mouthwater with a slight dry patch in the center of the mouth making you thirsty for the next warm soft sip.
Learn even more about this tea and tea company here!
2006 Xinghai Golden Peacock Ripe Pu-Erh Tea from Yunnan Sourcing
Tea Information:
Leaf Type: Pu-Erh
Where to Buy: Yunnan Sourcing
Tea Description:
A classic Xinghai ripe tea produced from the late 90’s until. Xinghai tea factory is the 2nd producer of ripe tea in Menghai town (after Menghai tea factory), and has an excellent “wo dui” fermentation process. Our 2006 Golden Peacock was aged Donguan town in Guangdong. It’s a “Guangdong dry-stored” tea that has already lost it’s “wo dui” (fermented) taste. The tea brews up a deep, dark but clear burgundy-brown tea soup. The taste is sweet with a expansive lubricating taste and feeling in the mouth. Both subtle and complex at the same time, a high quality tea leaf was used, each session lasting many infusions.
Learn more about this tea here.
Taster’s Review:
Hello tea friends!
Whilst sorting (more like rummaging) through my tea cupboards I spotted this tea had been pushed to the back. Probably when I had my aversion to all Pu-Erh tea at the start of the year. I cannot say what made me feel that way but it does happen from time to time, at the moment I dislike Jasmine teas but give it a few months and that will change. Perhaps it has something to do with the change in weather? I digress, this tea was still sealed in it’s sample packet and the words ‘Golden Peacock’ left me with some fascinating images in my mind. That is how I settled on reviewing this tea today. I also want to made a note before I begin that I am not at home while I do this review, I’m at my parents house dog sitting for the day while they go shopping in Birmingham and may not be back until late. I mention this as it changes a few things, I do not have filtered water for an example, nor do I have a self boiling kettle for each steep. At least I bought my tea ware with me in preparation.
Opening the packet is tricky but I do it eventually. Once opened I pull out a large piece of cake which has remained whole despite it’s journey. There are quite a few golden tips present on the outside of the cake and a beautiful shine. Some of the golden tips have downy hairs that I can stroke, as though the Pu Erh were an animal. I don’t know why I decided to stroke it…perhaps the heat is getting with me? Further inspection shows dark brown leaves the colour of old, dark chocolate. The cake remnant bares a soft, dry wood and clay scent.
Steeping Parameters: 220ml Glass Gongfu Teapot. Tea Leaf 12g. Boiling Water. 2 Rinses each of 15 seconds.
First Steep – 15 seconds
Colour is golden orange with a soft clay scent.
Flavour is mild with some sweetness and an earthy, dusky wood tone toward the after taste. The more I drink the more I can define the sweetness to being brown sugar like.
Second Steep – 20 seconds
Still soft with brown sugar and dusky wood tones, but with added dryness.
Third Steep – 30 seconds
Darker though still soft. Less sweet and more musky now, with old wood and dry earth notes that linger in the after taste. Also the tea liquid is dark at this point too, like red soy sauce.
Fourth Steep – 45 seconds
Slightly sour in this steep and the wood is coming through with some cocoa notes. Still dry and mildly sweet.
Sixth Steep – 1 minute
Similar to the previous steep though with more clay and dryness. It reminds me of autumn, the dry, musky leaves crunching under my feet as I walk through a forest. The smells of an autumn forest match this flavour quite nicely.
Seventh Steep – 2 minutes
An increase of musk though still soft and the sourness is slight. Very wooden.
Overall – I found this Shou to be mild and delicate throughout the steeps which made it difficult to describe the flavours. At least it was consistent throughout. I would say this is an everyday Shou for Pu new drinkers or those that prefer softer teas. Personally I like strength and depth in my tea which this just didn’t have, though despite that it was drinkable and pleasant enough. I had some difficulty breaking up the cake piece so I did it by hand in the middle of my steeps, partly to see if it increased strength.
I honestly cut this steeping short, originally I planned on 10 steeps rather than 7. Don’t get me wrong, it really isn’t a bad Shou when it comes down to it; my personal preference is just that and I can’t like them all. I still think that for the price it’s a decent every day Shou for new drinkers and would recommend it for that. If I can be nothing else then at least I’m honest.
Happy Steeping!
Golden Dragon Yellow Tea from Teavana
Tea Information:
Leaf Type: Yellow
Where to Buy: Teavana
Tea Description:
We are proud to offer one of the rarest teas in the world; our limited edition yellow tea direct from China. The name ‘yellow’ tea refers not only to the unique processing and the lovely, bright golden infusion color, but due to its rarity it is also associated with the imperial yellow worn exclusively by emperors for centuries. Unlike any tea you have tasted before, at first sip it evokes the exquisite pleasure of everyday luxuries. Captivating high floral notes mingle with a smooth honeyed body and a subtle creamy, buttery finish. A perfectly balanced tea curated just for you.
Learn more about this tea here.
Taster’s Review:
First a brief disclaimer of sorts;
I am NOT a fan of Teavana. I have never purchased a blend from them and likely never will. However, this has absolutely nothing to do with the blends they sell themselves.While the store serves it’s purpose of acting as an introductory loose leaf tea shop, for which I am grateful (as I’m sure they’ve turned many people on to drinking loose leaf tea) I cannot personally support their business model nor will I give money to a company with such consistently reported poor customer service.
Any of their teas that I’ve ever tried has been received as a sample, and not purchased out of my own pockets. That said, I’ve never let my personal views of the company’s business model affect the way I perceive their teas. This has meant occasionally finding a great blend but not pursuing a revisit, which can be disappointing, but is something I can live with. As for this tea, I’m going to review it as if I didn’t know the company from which it was sourced and give my opinion PURELY about the tea itself.
And so carrying on…
Visually, the dry leaf of this blend looked like somewhat tarnished, lightly browned Yin Zhen (Silver Needle tea) but a little more twisty. Steeped up, the liquor is a very flat, dull golden yellow. It’s very beautiful, even if it’s not a more lively looking liquor. Personally, I’ve only had three or four other plain yellow teas and they’ve been prepared in blue teaware, so I can’t really use my personal experiences to say whether this colour is normal for steeped up yellow tea though. The aroma is interesting; it’s soft with a bit of a buttery vegetal smell and some malt and sweeter notes as well.
Drinking this, it was really apparent to me that the nuances of flavor take after traditional Yin Zhen and Green Tea pretty equally; of course that makes sense given that yellow tea is halfway between white and green tea. I could actually tell it was produced in China without reading the description though; China’s green teas tend to have a more distinct smokey and nutty flavor to them while Japanese greens lean more heavily on the marine side of this (seaweed) and the flavors here weren’t an exception to that. On the greener end of the spectrum, I noticed very gentle smokey notes, buttery vegetal notes, a bit of a peppery flavor leaning towards lemon pepper more so than black pepper (or the actual vegetable; bell pepper, etc.), and some less distinct herbaceous notes as well. That lovely peppery quality definitely falls in line with other yellow teas I’ve been lucky enough to sample.
On the whiter side of things; there was a lovely supple sweetness that reminded me of honey or, combined with the weaker floral tones present, honeysuckle. A more vague hay-like flavour was present, and a flavor that kind of crossed over between malt and cream with a soft fruity edge; very similar to some of the Kenyan white teas I’ve gotten to try. I like to describe that flavor as kind of tasting like a Hot Cross Bun/Easter bun, in a way.
This was a super interesting tea, and I loved all the flavors present that bounced off one another; I’ve only gotten to try a few different yellow teas, and this isn’t my least favourite but it’s not my favourite either: so far Camellia Sinensis’ Meng Ding Huang Ya is my favourite. Both this tea and CS’s heavy big price tags; but with the quality difference I’d go with CS’s yellow tea. However, I think this is definitely worth trying if you get the chance because it WAS lovely.
Chiran Sencha from O5 Tea
Tea Information:
Leaf Type: Green
Where to Buy: Amoda
Tea Description:
Sweet, thick and full-bodied. A grassy and vegetal green tea with
refreshing astringency and light cream aroma.From grower Furuichi Shoji. It is grown in the old Samurai town Chiran, in Kagoshima prefecture, Japan. Here, the climate is ideal for tea – warm air mixed with cool breezes from the Bay of Kagoshima.
Learn more about this tea here.
Taster’s Review:
Chiran Sencha from O5 Tea brings us something slightly different in a sencha. My SororiTea Sister Anne reviewd this tea here.
The reason I am pointing out her review is so that you can understand this is in fact a really good sencha, but I am not as in love with it as my sister is. Its good, its very grassy, but for me, I always appreciate the buttery note that is lacking in this one. I suppose I’m stuck in my ways but I say “bring on the butter” okay confession time… I’m a butter addict. I love butter, I’d eat a whole stick of the stuff if I knew it would not be terrible for me, but I digress, the only think truly lacking in this sencha is the butter note. So with that said, this is a really great sencha! It is in fact one of the greenest, freshest tasting sencha I have ever tried with the longest lingering after taste.
I will say this however, for those of you like myself who want that buttery sensation, wait for it. Really, wait for it, the buttery comes out when this tea gets to be around room temperature, depending on how cool you keep your home anyway. This would be a lovely iced sencha and I typically do not like sencha iced!
Be sure you have a really fine strainer when brewing this as I had quite a bit of bits in the bottom of my cup, but I really do need to invest in a new strainer. The color of the liquor is really pretty, a light almost limey colored green. It is not murky at all though even with the particles laying on the bottom of the cup, I can see them all. Hummm this is inspiring of a tea leaf reading when the tea is gone!
