2bags/9oz 190F water 3min
much better, alot more flavor, i’d say 4.5/7
cant distinguish from the looseleaf chamomile had the other day
will have to do a side by side comparison.
1bag/9oz 190F water,
not much flavor, about 2.5/7
tiny bit of some sort of astringency?
1 teabag in less than 1 cup o water, just off boiling, 5min
flavor: 1.5/7, watery, not much flavor, similar to Trader Joe’s Chamomile, but that had a bit more.
got kinda pissed at lack of flavor, i started to violently slush the teabag in the water due to which i scared a bit more flavor into the liquid, but also some astringency showed up as well to scare me off, and it did,
yes it is Egyptian chamomile
seems to be less tasty when cooled down
Found at the Glen Cove Mansion in Long Island. (really nice place).
Seen these Harney and Sons <more reviews here>teabags in numerous places in Long Island…
Occasionally some herbal may fall thru the cracks into my dungeon of TEA. … as such i may trip upon this teabag of HERBS and have it jump into my cup of boiling water……..!
Flavor: 3.5/7, i thoroughly enjoyed all the egyptians in this chamomile! very nice.
YES. would like to enjoy this again.
DavidsTea.com (review)(product link) $10/50g = 5.68/oz
review sample courtesy of David’s Tea.
Leaf: small oolong nuggets. I’m no florist so not sure if this is orchid smell, but definitely some sort of flower mixed with green oolongness. Wet leaf shows some signs of oxidation (browned margins), though flavor remains on the very green side. Some stems.
Method: 4g tea, 4oz water, time (various minutal variations: 1,2,3)
tried the 90C but seems to burn the leaf: astringency (+) in the first infusion, and throughout the subsequent.
then did 70C: seems to do better, no astringency.
Flavor: (not counting the 90C one): seems to be a sort of “regular green oolong flavor” …green… 😀 (my favorite word lately, someone lend me a tea verbiage manual), with a sort of mint-like sensation/flavor. Aroma is flowery?-herbal!? medium strength, i’m not sure i’d call it orchid (it reminds me of chamomile).
Overall: not my thing.
if youre wondering why i said i dont like breakfast blends, but i keep drinking them… the answer is: my trash is empty, and i need to feel like i’m paying the garbage pickup for a reason. this seems to have better ‘quality’ than the Darvilles of Windsor blend; still…
flavor: 3/4 strong black tea astringency, i think more of a wine-y assam flavor. strong aftertaste, coating, with a touch of sweetness at the end of a couple minutes. yup better overall than the bland DoW English Breakfast.
it deserved to be rated: 2.25/7 😛
Marriott in downtown Springfield. 2 tea bags one of which was this. 2? 1 breakfast, 1 chamomile, i say room was for 2, that shoulda prepared 4tbags, but its probably standard hotel procedure, i mean its not like it costs 150$/nite.
town had a creep-y quality to it, maybe its just the downtown (crime statistics, ah numbers, what do they mean anyway?).
on a 2 digit numbered floor, the hotel being rite next to the freeway on high heels & bridge(s) imparts a somewhat vibratory quality to the floors which requires (me) an accommodation time as i unnaturally fear the wonderful vibratory qualities while encased in large man made structures.
Had some trouble aquiring alcoholic type beverage needed to quench a drunkards cheap thrills. supermarkets didnt sell alcohol, we had to drive to the nearest liquor store… alrighty then, weirdos.
|I love tea. These are my “tasting notes”, organized by type. Some have pictures (usually of tea… :D).
“tea“ = alternative/original/westernized name VAR = varieties of that tea (tea) = additional varieties ^ = link to info
Thank you for visiting, enjoy…
|B l a c k T e a|
|Just Black Tea/ unblended, unflavored, etc:|
|China black tea “hong cha, red tea, congou“|
|Qimen “Keemun“^ VAR: Qimen Hao Ya (A, B), Qi men Mao Feng “Hair Peak”|
|Yunnan “Dian Hong“^ VAR: Yunnan Black, Yunnan Gold, Yunnan Gold Tips|
|China ‘true black’ tea “hei cha” VAR: Fu bricks, Liu an, Liu bao|
|Assam^, Darjeeling^, Ceylon^, Nilgiri^, Sikkim|
|English Breakfast tea^, Irish Breakfast tea^|
| Chai Masala^
|Black, Scented/ Flavored:|
|Souchong, Lapsang Souchong^, Smokey Souchong, Russian Caravan^|
|Jagertee^ = black tea + rum|
|O o l o n g ” W u l o n g” T e a|
|Green/ partially oxidized/ fermented wu-longs “jade oolong”|
|High Mountain Oolong “Gaoshan Oolong”|
|Tie Guan Yin “TGY, Iron Goddess of Mercy, Iron Buddha, Ti Kwan/Kuan Yin”|
|Fo Shou “Buddha’s Palm”, “Monkey Picked“|
|Bao Zhong “Pouchong, Wenshan Baozhong“|
|Dong Ding “Tung Ting , Frozen Peak/Summit”|
|Alishan “alisan wu long”|
| oolongs, wulongs dark, fermented
|Dark/ oxidized/ fermented wu-longs “amber = baked, champagne = fermented”|
|Champagne Oolong, Fujian oolong, Formosa Oolong|
|Bai hao Oolong “Oriental Beauty, Dongfang Mei Ren“|
|Dancong “Phoenix oolong, Feng huang dan cong”|
|WuYi Oolong “wu yi yan cha, rock oolong” (the WuYi & YiWu Master: MarshalN)|
|Qi Lan “Rare Orchid”|
|Xiao Hong Pao “Small Red Robe”, Da Hong Pao “Big Red Robe”, Rougui “Chinese Cassia”|
|Shui xian “Shui Hsien, Water Sprite”|
|Shui Jin Gui “Golden Turtle”|
|Bai Ji Guan “White cock/rooster crest”, “White Cockscomb”
| green tea
|G r e e n T e a|
|Just Green Tea|
|Sencha VAR: Shincha (1st harvest), Asamushi, Chumushi, Fukamushi (long steamed)|
|Gyokuro (shade grown), Matcha (shade grown, powdered), Guricha|
|Hojicha “Houjicha” (baked), Kukicha (stems), Bancha|
|China “lu cha”|
|Longjing “Lung Ching, Long Jing, Dragon Well” VAR: ming, yu qian “1st, 2nd plucking”|
|Bi Luo Chun “BLC, Pi luo chun, green snail spring”. Gunpowder|
|Mao Feng “huang shan mao feng, yellow mountain fur tip”|
|scented mixed green tea flavored
|Touareg =green + mint + alot of sugar|
|Kashmiri pink chai^ =green+baking soda+sugar/salt+sprinkled nuts …sounds good!|
| everyone’s favorite: pu erh tea
|Pu-erh “pu’er, pu’erh, pu-er cha, pooer, po-lay, pu-lay, pooh-erh”|
|looseleaf pu’er, Maocha = raw pu’er loose leaf|
|Shaped: tuo cha “bowl”, bing cha “cake, beeng cha”, brick|
|Sheng pu “raw, green” // Shu pu “ripe, cooked, black”|
|here comes white teas|
|Chinese white tea “bai cha”, Indian white teas, Darjeeling.|
| otd tea
|Ready to drink Tea “RTD, Bottled Tea, iced tea”|
|Herbal ‘tea’ Tissanes|
|of leaf: rooibos, mint, Kuding cha “Ku Ting, Wu Tang, Bitter stalk tea, Qing Shan Lu Shui“, Yerba Mate^
|of flower: chamomile, rosebud, linden “lime, tilia”|
|of grain: barley^ “JP: mugicha, KO: boricha”
|not my thing|
|Display teas, flower tea etc don’t like those, some have glue (i don’t eat glue, i don’t sniff glue, so …no).|