Tea Review

Tea Bank Estate, Ceylon FBOPF EX SP

Upton product TC22. 2.2 grams steeped for 3 minutes at 212℉. Impression: broken orange pekoe-size dark bits with a few lighter ones. Dry tea smells has faint citrus scent. Brewed tea scent has scents of citrus, candy-like sweetness, woods and eu de wet dog. Taste: thin and harsh, with some brackishness. Faintly sweet, bitter and brackish finish. Moderately astringent.

Rating: ★★

Reminds me a good bit of Keemun, not a favorite of mine. Incidentally, Upton packets suggests brewing from 3-5 minutes, but when I brewed longer than 3 minutes, the result was unpleasantly bitter. I don’t see why a B.O.P. size tea would require longer than 3 minutes anyway.

Tea Review

Ceylon Select English Breakfast Blend

Upton product TB18. 2.2 grams steeped for 3 minutes at 212℉. Impression: BOP size bits, see photo. Dry tea smells of cedar. Brewed tea has scents of warm flannel. Taste: cedar, sandalwood, tobacco, and a hit of fruit. Moderately astringent.

A very pleasant English breakfast tea blend. Nice flavor, smooth, no edge or harshness. Sometimes, this is exactly what I want.

Recipes

Sandtarts

Make the dough the night before you intend to bake the cookies: Cream the butter and sugar in a mixer until very light-textured, almost white. Separate one egg, reserve white in refrigerator. While the butter and sugar are creaming is a good time to sift the flour and grate the lemon rind. Add one whole egg and egg yolk, vanilla, lemon rind and salt. Add flour.

Chill dough for several hours, preferably overnight. This is important, both because the dough will be unworkable without chilling, and to allow the flavors to blend. It may be refrigerated for several days if necessary.

On the day of baking:

Preheat oven to 375°. Butter two cookie sheets.

Roll very thin on a pastry cloth. (How thin? Experience will tell. Perhaps 2 mm.) Cut out individual cookies with a cookie cutter and place on cookie sheet. Brush tops with reserved egg white, and top each with a pecan. Bake until lightly browned at the edges, about 8 minutes. Watch them like a hawk! Baking time is very dependant on cookie thickness, characteristics of your cookie sheets, and temperature and temperature evenness of your oven.

Cool on wire rack. Makes about 2 pounds. (more…)

Tea Review

Shui Jin Gui ‘Golden Water Turtle’ Wu Yi Rock Oolong Tea

Yunnan Sourcing. 3 grams steeped for 3 minutes at 200℉. Impression: wiry dark strands, see photo. Dry tea smells sweet, floral, fruity, baked. Brewed tea scent is sweet, with hints of baked bread. Taste: Typical wuyi oolong ‘baked’ flavor, with woodsy notes, little body, not sweet. No unpleasant notes. Not astringent.

A very pleasant wuyi oolong. As with other teas of this type, 3 grams were required to achieve proper flavor, not 2-2.4 g, as with most other teas.