Silk Road

Silk Road gave their website a makeover and it looks like they are finally on board with the online shipping thing-before you apparently had to order over the phone! I wasn’t aware that their teas were categorized as “signature” or “limited edition”. Silly me, assuming everything is permanent.

Mmm, This is a delicate, dainty little tea. The dry leaves look like tightly curled up bits of thread. The aroma is almost unnoticeable when dry but it becomes characteristically floral when damp. The notes are simple, crisp and floral, with a honey sweet finish. This contains a surprising amount of flavour. There is something that almost seems “spiced” and musky about its aroma and finish but it’s too subtle for me to put my finger on.

I’m drinking this using my little glass gongfu pot… white tea and floral flavours can be so subtle yet potent! They make the world seem like it’s slowing down. I could just sit here and drift off with this (should be studying). Too bad this tea wasn’t cheaper.

I cringe at the thought of how old my container of this tea is. I think I bought it in 2006 or 2007 when I was working full-time at a contract job. My container is still mostly full, probably because the lemongrass is cut fine enough that the tea was difficult to strain through my teeth, and I hadn’t discovered the delightful Finum strainer yet (My favourite tea at that job was Golden Phoenix.). Now, I may be wrong and I may have purchased this on a more recent visit to Victoria, but… I’m probably right, and yet I’m still going to drink this stuff.

Dry, the tea still smells a little citrus-y, and a lot lavender-y. Wet, it has a smoky smell that essentially smells like old lavender blossoms and pu-erh… so, old lavender blossoms. Sipping on it is still delightful, though. There’s a bit of sweetness from the rosehips, a lot of citrus from the lemongrass and orange peel, and the smokiness comes out as lavender. There isn’t enough lavender to make it soapy, even though the tea has… been well aged.

I remember I used to think this needed sugar, but evidently my palate has matured. This is good, and I’m excited to finish what I have (!! I know!) and plot for a new order from Silk Road. Maybe I’ll go visit, or maybe I’ll bribe someone to come visit me! Or maybe I’ll just stay at home in my PJs and order online. Tough decision. :)

This is one of very few flavoured pu’erhs that I can throw a scoop of into the bottom of my travel mug, top with water, and let it go all day, topping up the water as it gets low.

I was really excited that it contains grapefruit, I LOVE grapefruit, but have few teas with it in them. It gives the tea a different citrus kick than the usual orange or lemon, and the extra tang really cuts through the earthy pu’erh to make the cup feel fresh. The cinnamon is subtle in the steeped cup, and intensifies with time.

I usually throw it in the bottom of my Timolino, fill with water, and then it takes about an hour with the top off to be able to drink it. So I’m going to write the following bit as if each steep is about an hour:

First: the grapefruit really shines in the first steep. It’s sweet but tangy, lightly spiced, with a really rich finish. It reminds me a bit of breakfast. Half a grapefruit with a cinnamon bun and cup of ceylon. I feel like the pu’erh is lighter than most in my collection, and tastes like a slightly earthy, slightly malty Ceylon, and I think that’s why I love it extra much.

Second: the grapefruit is still there, but milder, the pu’erh is a bit bolder, more earthy, more malty, more like my other pu’erh. The cinnamon really comes out in the second cup. Reminds me of Christmastime, and those oranges with the cloves poked into them. Really comforting cup!

Third and beyond: more of a cinnamon pu’erh, the citrus is almost gone by the third, and totally gone by the fourth. The pu’erh has softened again, and is back to feeling like a mild black. I like to add a splash of oat milk at this point, and it looks like chocolate milk in my cup! haha! I usually squeeze about 5 cups out if I start with the leaf in the bottom of my cup first thing in the morning.

If anyone is interested in a sample, I have LOTS (probably 250g right now) and since I work up the block from the shop, I can always go get more with very little effort, so I’m happy to send a couple cups’ worth :)

Subtle is the key word here. It’s pleasant, slightly sweet. I tried a few different brew lengths and it never became bitter and oversteeped, which is nice. It’s a beautiful light clear green colour. Not a lot of tasting notes, as it is very subtle, but I did like it.

Though I have grown away from this to more black teas this tea is exceptionally well balanced with the black backing up the crisp mint. I will not drink mint by itself again as this blend provides such a pleasing well rounded sip. Despite the black steep times up to 7 minutes provided no bitterness.

At this point this is my favorite lapsang though I have tried few others. The tin smell is strong like campfire which is off putting to many but the brew is deep black with a smoky sweet finish and often my daily pot at work. I brew twice with little difference between pots. Surprisingly tolerant of brew times I have had a delicious cup well past 5 minutes. Take note that this is heavy on caffeine for those that are intolerant this tea can give you a long lasting high.

Very good in cooking too, steeped while soaking lentils gives you a tasty bacon flavor without the fat. Murchies lapsang is more bacony and is better for cooking.

Being my first estate tea I think my memory is on the high side but I remember this being my favorite cup ever. Steeping up to 3 times I found the sweetness well balanced with the tartness of the darjeeling. I have tried other estates both first and second flush and yet to find the same character. I believe this was a 2011 harvest. Tasty, soothing and peaceful I was always left wanting for more. The only negative quality of this tea was its high price and limited availability.

The mango is well balanced with the ceylon providing a sweetness to the full bodied black cup that makes a pleasant morning or daily brew. Not suitable for multiple steeps as the mango is lost this is best enjoyed in the initial steep.

Light and cheery this is one of few green teas I enjoy. The jasmine is clearly present with peaky sweet flowery notes that make me feel happy with only the slightest green grassy taste in the background. Steep light and cool and drink when feeling down, tired or hot for a refreshing pick me up. Have successfully infused for a tasty cocktail. My only critique is that taste has varied between batches and stock is not assured.

Smooth sweet green with tart bright cherry notes that is extremely delightful to taste. This is really the only green tea that I enjoy. The flavor is satisfying and invigorating with no discernible grassyness but the tea does not age well with all desirable traits diminishing by 6 months. Unless you drink a lot purchase only 40 cup tins.

The smell is intoxicating but I find the vanilla to be heavy that mutes the character of the ceylon base. It is heavy to a point of tasting artificial.

Really enjoyed as a daily tea the orange and spice compliment the tea to give a well bodied cup. Over steeping will give a powdery spice taste that feels flat in the mouth before getting bitter that is eliminated with a touch of added sweetness. I generally steep a maximum of twice 4:15 initially 4:30 for a final pot. Do not bother buying anything smaller than an 80 cup tin as the iced tea and infusions with this tea are also amazing in the summer. I have also added some while making oatmeal in the mornings.

Ruby 18/Ruby Black/TTES #18 is my favorite tea I have tried in the past year. The tea is a large full leave loosely rolled and as such does not pack tight. The flavor is a delicate sweet malt with no bitterness and slight astringency. Despite heavy steep times and multiple steeps flavor remains true with only the sweetness waning.

This tea came courtesy of the Victoria Tea Festival last year. It appears to be a limited edition blend as I can’t seem to find it listed on their website.

The leaves of this tea are lovely – long dark twists when they’re dry that unfurl into large, unbroken leaves when they steep. The smell of the steeping tea was a mix of malt and cocoa that reminds me of Ovaltine and the flavour seems to harken back to both its Taiwanese and Assamica roots. It’s a full-flavoured tea that’s lightly malty but with a slight astringent bite and a touch of that bitter cocoa flavour Chinese black teas seem to have.

It’s a very complex, multi-layered tea and I can see why it was a competition winner.

This was a more pleasant experience—preparing and drinking—then I had expected. I had heard all sorts of things about pu-erh and was rather intimidated when I received as a Christmas gift this cake of pressed tea inside a dried mandarin orange. I had never tasted pu-erh before, let alone prepared it, and expected it would be difficult just getting the tea out. It turned out to be easy. I sliced into the peel with a knife, and it turned out inside is just…tea—which I could pick out with my fingers.

I usually use an infuser—a rather roomy tea ball essentially but instructions I’d read said to make this loose in a pot. So that’s what I did. Also as instructed, I poured off the first steeping of 30 seconds (some sites say as little as 15 seconds for this step.) Some sites also say the next steeping should be only 30 seconds, but I went with the guide that suggested 3 minutes.

I expected something much darker, since I’m told pu-erh is the “real” black tea. (What we call “black” the Chinese call “red.”) But this is described as a green tea. Pu-erh is supposed to come in two varieties: ripened (shou) and raw (sheng) types. The Silk Road Tea site doesn’t specify which this is, but I assume since it’s green it’s the “raw” type?

My aunt and I quite liked it. I’ve heard all sorts of things about pu-erh. That it has for instance a “fishy” taste—which didn’t sound appealing. To me this one tasted like a really nice green tea, but without the grassy taste that puts me off. It’s somewhat oolong-ish to me. A bit of a woodsy note, and I think I can detect a bit of that mandarin orange, but so subtle is it I’m not sure it’s not my imagination. My aunt thought it a bit “flowery” but “very nice.” All in all a much more enjoyable tea than I expected.

(The second steeping at 3 minutes, 30 seconds was rather bitter.)

Having only gotten into fine loose leaf teas this year, I’ve avoided buying flavored teas while I’ve gotten acquainted, especially since I often share this with my aunt, and she prefers her tea unflavored. This tea was given me as a Christmas gift. It’s basically Earl Grey with vanilla. The Silk Road site says it’s a blend of Ceylon, Indian and China black teas with bergamot and vanilla. Maybe that’s why this tastes like dessert to me. A rich indulgence—I can really taste the vanilla and it really compliments this blend. I imagine this would partner well with milk, but I really don’t want to in any way hide the flavor. A real pleasure.

I had my last bit of this tea in my mug this morning, on the first day of school for the semester. I really like it, but I think that when I’m not awake I need either something with a LOT of flavour, or something that’s just really strong. It’s definitely on my repurchase list, if I get to Victoria again this summer, along with their Royal Abkhazi and Golden Phoenix.

Wednesday morning I think I’ll have Steam Tea House’s Ginger Peach. Or maybe I’ll go buy something else tomorrow, because my order from Tealux still hasn’t made it to my house…

Very similar to their Royal Abkhazi. This one is a lot stronger and holds up to added milk and sweetener quite well.

YUM. First real tea of the day at 1pm, when I’ve been up since 9am. What.

As always this is a delicious mostly-EG tea. Like always I have added some creamer to it and it is nice and creamy, with the vanilla EG flavours. And.. now that I’m learning about teas, it feels like there’s some keemun in the cup. Or at least that flavour that pairs so well with maple syrup. Hmm… maybe I should try this with maple syrup next time.

Mmm…

MMM….

I totally forgot how good this is. Really mild Earl Grey with vanilla in it. So delicious. I used 1 tsp in 14 oz, and it’s good enough for me. Sadly, brewing Silk Road teas the Silk Road way means that they last forever and I still have loads of all of them in my cupboard.

I brought this one with me when I went out today. It’s delicious (as always), but it loses something in the travel mug. I’m really preferring my 12 oz ceramic mug from sbux, even though it doesn’t seal at all. Too bad I haven’t found a ceramic travel mug with no silicone bits I have to touch, and a (mostly) sealing lid!

In other news, I made delicious delicious fries today for dinner. I used avocado oil (takes higher temps than olive oil), and made a dipping sauce with tahini, garlic, lime juice, S&P. So good. Do it. Please. I’m going to try with ghee at some point. :)

http://foodwishes.blogspot.ca/2014/02/duck-fat-steak-fries-theres-new-fat-in.html

Nice big mug of this one tonight.

Silk Road teas always last forever, because they recommend only 1 tsp per 16 oz. And I follow their directions. :) I’m not even half way through this tea, and I’ve given a bunch away. Gotta drink more faster!

(This is possibly my favourite Earl Grey.)

Such a nice Earl Grey. Not too much bergamont, and excellent with a spot of cream.

I enjoyed this a lot this morning. Yay for sorta randomizing my teas!

I haven’t had this one for a while as the tin is sitting under other tins in my cupboard. I brought it out when a friend asked for “Earl Grey” type teas… which I really don’t have many of.

This tea works so well in a travel mug, as well as a cup. 1 tsp per 16 oz water, you’d think the flavours would be weak and watery – well, they’re not. This truly is one of my favourite teas, and the hint of vanilla coupled with the delicateness of the bergamot work really well with the base of this tea.

Even though I ended up having coffee this morning too (The horror!), I’m really enjoying sipping on my mug of this.