Quote:
Originally Posted by astra
(So far, I didn't like Ceylon...maybe the best of the best will do...  )
Cuppa #4
Bojenmi |
Quote:
Originally Posted by Stitchawl
I agree... to a point. I believe that most of the generic 'hotel teas' such as Lipton, Salada, Red Rose, etc., are made from the orange pekoe and pekoe cut black grades of the lower grown Ceylons.
But once you start going up the hill (about 2,000 meters,) and get teas harvested between June and September, the tea develops flavors not even suggested by its cousins in the valleys below. Trust me... 
Try it. You'll like it. 
Stitchawl |
Nice discussion. I went back in time one year and found my notes on Ceylon Tea and Keemun while I was experiencing fine teas.
"This morning I tried the Ceylon. Washed the cup as Stichawl suggested. Measured the temperature of the water, and seeped it 3 minutes. Put away the tea for next seeping.
Ceylon. Best cup of tea I ever had. So agreeable, smooth, lightly perfumed, no tannin. Salty and acid on the tongue (wine tasting reactions). Maybe faintly flowery. A shadow of peppery aftertaste, but so light. Invites big sips. Fantastic. I am no expert at all, but I enjoyed the cup mightily. I will try my other black teas and see if they are better. But as things are, with this tea I could go all the way.
Second seeping. More tannin, less flavor, less color. I learned."
Then few days later.
Quote:
Originally Posted by
Stitchawl 
Go for the Keemun in the morning. Assam is more of an afternoon tea. 
I usually choose a breakfast tea that includes Keemun in the blend.
I like your assessment of the Ceylon tea! It really is an excellent drink when you can make it with loose leaf tea. Unlike the rest of you folks, I don't care to re-steep black teas. The only ones I will do that to are oolongs and greens.
Stitchawl
You are magic. yes you are. I made my morning cup with Keemun instead of Assam as planned. Before seeing your post
Very good. Better than Ceylon even, except for the slightly bitter after taste.
About Ceylon. I understand it a little better (what it means is that I remember). The flavor goes up instantly very nicely when I sip it, over the tip and side of the tongue, but when it reaches the top it sorts of flattens out.
Keemun is more localized as flavor, in a way more discreet (compact?), but it keeps high and intense all the way. The bitterness is gone and it leaves a nice, vaguely spicy souvenir. Next time I'll make more than just one cup. To be studied more in depth. I never had anything like that before. The after taste keeps changing yet. Mind you this is the first thing I put in my mouth this morning. Very persistent.
Now I will try to re-steep it, just for knowledge acquisition.
Re-steeped. Not bad. A little more tannin. Still a great cup. The flavor structure is the same and it's tint also. Bitterness comes earlier. Spiciness is there yet, around the edges of the tannin. Mouth is cleaner because of the tannin that makes it more rough. Not bad at all. First cup is more alive and deeper. The absence of tannin in the first cup is a big plus.
Overall I rate this Keemun marginally superior to the Ceylon I have. (But I will continue enjoying a cup of Ceylon once in a while, just to remember its charm and to change my mind once more). "
My idea, dear Astra, is do get the best Ceylon that money can buy and it will give you fine sensations.
