Nepal and the Blacksmith

Just another pretty street.



A while ago I reviewed Blacksmith Blend from the Tea Smith and couldn't identify the flavors. Well, here I am, many cups later, and I still can't. However, it is a good sturdy black, strong, but not overwhelming and quite smooth. You try some and tell me what you think.


On a very different note, today I was trying, finally, some of Andrews and Dunham Damn Fine Tea, the Nepal from their first offering. This is such an attractive tea – a gorgeous combination of white buds with shades of green and brown leaves. It smells good, too, with a combination of chalk and cocoa with a good whiff of hay. I tried to brew it for 3 minutes at 212, but somehow wound up doing it for 4 and I think the tea suffered from it, as it would up a bit on the tannic side.


The brewed tea had that wonderful fresh scent of laundry blowing in the wind that I associate with really good, fresh tea. It was a very pretty light golden amber. This tea, not surprisingly reminded me of a first flush Darjeeling, shading over into a second flush. It is a light tea, without a lot of nuances, but it tastes just fine. I don't think it is as worthy of the hype or the price it has gotten, but it is good. It also comes in a nifty tin. I don't know if it is still available, as A&D has come out with their fourth lot of special teas. Check them out at http://damnfinetea.com/

Christmas kicks with the Blacksmith's Blend

Tonight is the official kick-off of the Christmas season in our small town. It begins with caroling, the lighting of our tree on the green, a concert by all our church choirs and, of course Santa. He's having breakfast tomorrow at our church. There are special events and concerts all weekend.

The Tea Smith does it again! Makes a good tea, that is. It's called Blacksmith's Blend and the leaves are black and the brew is dark, but...It's not heavy or malty or bitter or smokey or any of those things you sometimes say about really black teas. In fact, it is delicious and it's driving me nuts because I can't pin down either the flavor or scent of the brewed tea. The dry stuff was pretty easy – rich, dark, leather, wood, tobacco. The liquor was not as black as I expected. I think there was a hint of some green herb, maybe clover or hay, but I just couldn't get it. Oh gee, must be I'll have to drink lots more so I can. What a hardship! This is good stuff.

Did you know that you are a tassophile? Bet you don't even know what that is. It's a person who is really into tea. It is interesting that the 3 languages I am most familiar with all have a similar word for cup – French is tasse, Italian is tazza and Spanish is taza. So, if some snobby person asks you your profession, tell them you are a tassophile, smile enigmatically and sashay away. Snicker! Tea hee!
Some 1,800 professional chefs have declared that in 2010 menus will be carrying a lot more local and sustainable foods and beverages. They also said that specialty tea drinks – mostly iced – will be making a strong showing. Tea is not local, but more of it is becoming sustainable. That basically means caring for the land, the plants and the people who raise and process the tea. That has to be a good move forward.. We live in an ever increasingly small world.
The kittens are very funny today. Ernie is sitting on the back of a chair crying because he can't reach the light cord to play with it and Bert is doing his carousel ride imitation – head back, tail flying, paws in a gallop mode – all while sound asleep.