Tasting Notes ‹ Spring 2008
Each month Tony and David Higgins will be giving give their personal recommendations, including comments on the coffees and teas they have found particularly pleasing. Here are their selections.
PERSONAL TASTING NOTES FROM TONY AND DAVID HIGGINS
Notes from Tony Higgins
I am recommending Hanover Blend in this month’s Tasting Notes. In Hanover Blend we bring together three very fine quality medium roasted coffees- Colombia Supreme, for its rich fullness, Tanzania Double A Chagga, for its body and acidity, and Costa Rica Tarrazu, for its complex subtle sweetness. Blending them sensitively, with due regard to the intrinsic qualities of each, produces a harmony of flavour, the delicacy of the Costa Rica, enhanced by the richness of Colombia and the 'brightness' or 'liveliness' of Double A Chagga. We made this blend in the first instance for drip filter machines that require very fine ground coffee using cone shaped filter papers or permanent filters, however, it will also prepare well made in Cafetières. It can be enjoyed at anytime as a black coffee, or served with cream, or hot milk.
Tony Higgins
Notes from David Higgins
Two very different teas are my selection this time. Spring Tea is relatively new to our list being a Black China Tea flavoured with raspberry, elderberry and blackcurrant, and containing juniper berries, nettle and heather leaves, blackberries and peppermint leaves. Made in a glass teapot or cup this tea looks particularly attractive and makes a very refreshing drink hot or iced. For those whose taste is more traditional, the Darjeeling Garden Mark Springside makes a deliciously subtle afternoon tea. Best drunk black or with a little lemon. A very soft, fragrant, delicate flavour with a very smooth finish.
David Higgins