My tasting notes: Ceylon Uva with Tea Flowers
London Tea Club is a curated loose-leaf tea subscription born in London, UK, and now based in the Bay Area. Recently, I had the pleasure to meet founder and Bay Area native Cecelia in person and she gifted me with a glass vial full of beautiful tea leaves and tea blossoms. Here are my tasting notes. I used the gaiwan brewing method even if this tea is not typically steeped that way, because it’s become my standard when recording tasting notes.
My kittens Lola and Laurel helped me out with the visual assessment of the tea leaves.
Tea Name: London Tea Club Ceylon Uva with Tea Flowers
Origin: Amba Tea Estate, Uva district, Sri Lanka
Ingredients: black tea, tea blossoms
Harvest: October 2018
Preparation Method: porcelain gaiwan
Leaves/Water Ratio: 3 gr / 5 oz water
Water Temperature: 195 F / 90 C
Steep Time: 30 seconds - 45 seconds - 1 minute
Ceylon Uva with Tea Flowers, wet leaves
EYE
dry leaves: long (1.18 inches / 3 cm) and wiry, rolled lengthwise, dark grey / black with some golden tips, whole camellia sinensis blossoms scattered throughout
wet leaves: copper brown
liquor: copper
NOSE
dry leaves: sweet, herbaceous, slight notes of camphor
wet leaves: malty, sweet
liquor: sweet, malty and plum notes
PALATE
liquor: malty, floral and herbaceous
Ceylon Uva with Tea Flowers
MOUTHFEEL: full bodied and round
FOOD PAIRING: homemade scones with apricot hibiscus preserve (I have one that’s made in San Francisco and it’s so good!) and clotted cream
OVERALL IMPRESSION: a very unique and intriguing tea that comes with detailed information on origin, processing and brewing instructions. I’m very curious about all the teas Cecelia offers to the London Tea Club members.
Disclaimer: This is my honest opinion. I am not affiliated with any of the brands mentioned.
