Peet's Teas: Brewed and Reviewed

A comprehensive tasting of Peet's teas

Black Teas

Scottish Breakfast
Pride of the Port
Earl Grey with Bergamot

Green Teas

Yin Hao Jasmine
Gunpowder

Other Teas

Pumphrey's Blend

Rare Teas

Jasmine Downey Pearls
Golden Congou
(About black teas...) (About green teas...) (About Oolong teas...)


The Reviewing Process

I brew all teas according to the directions (unless otherwise stated) using water boiled on a gas stove in a metal teapot. Peet's stores are apparently equipped with advanced water filtration systems, but I'm relying on our municipal water (which is of suprisingly good quality here in northern California). As I'm not inclined toward gulping overly hot liquids, I enjoy my tea at a leisurely pace, giving the experience from the freshly boiled water to the lukewarm final swallow.


Jasmine Downy Pearls Tin

Jasmine Downy Pearls[1.0 stars]


Review Date : April 10, 2007

The name of this tea is an perfect description of its appearance. In its dried form, the tea is packaged as tightly rolled balls of green and white, each about the size of a pea. The directions indicate that the tea can be consumed without straining, which initially led me to believe that the pearls would stay as such in the bottom of my cup. Not the case. I don't know how one is expected to sip tea through the mat of unrolled large tea leaves that result when water is added.

The flavor is not a radical departure from the Yin Hao Jasmine, except that the contribution of the jasmine is slightly more subtle. I have also had mixed experiences with the bitterness of this tea. When prepared properly, its bitterness is within the range of acceptable, but be forewarned: it is very sensitive to scorching and oversteeping. Be very careful to mind your water temperature and your steeping time, or you will be met with an unforgiving glass of bitter swill.

I suspect that with many of Peet's rare teas, the classification is earned entirely by the novelty of the product (in this case, the rolled leaves) and not by any inherently outstanding quality in the resulting glass of tea. This definitely seems to be the case with Jasmine Downey Pearls.

Peet's Description
This tea is grown in China's Fujian province, in a mountainous area with lots of cloud cover, which protects the bushes from the intensity of the sun. The scenting is done when the jasmine flowers are at their peak in August, but the tea leaves are picked and rolled into their unique shape during the first flush of the tea season, in April. These leaves tend to have more "down" on the underside of the budding leaf, which is what makes for the white streaks on the outside of each "pearl."
Brewing Directions
Tea Quantity: one tsp. per cup
Water Temp: boil and sit for 2 mins.
Steeping: five minutes
Straining: optional

Scottish Breakfast Tin

Scottish Breakfast[3 stars]


Review Date : December 5, 2006

Scottish Breakfast served as my introduction to Lapsang Souchong. I had been curious about it's deep smoky aroma but was warned that it is... an acquired taste. Scottish Breakfast is a blend with other black teas and seemed like a better place to start.

Judging by smell alone, the steam wafting off of a fresh cup could easily be confused for smoke. If you have someone else in your office or home that isn't familiar with this tea, brew a cup in their presence and watch them happlessly ask if something is burning.

While the single smoke note is dominant in the aroma, the flavor is more complex. The tea reminded me of pine

Scottish Breakfast makes a very good blend with milk. It's smoky elements go very well with dairy.

If you are a traditional black tea drinker and want to venture into a completely new taste, give this a try. It's not for everyone, but it's definitely more than a curiosity.

Peet's Description
Evocative of warm hearths and rugged Scottish countrysides, this is a rich, hearty brew. The blend combines India teas with the pungent smokiness of Lapsang Souchong.
Brewing Directions
Tea Quantity: one tsp. per cup
Water Temp: boiling
Steeping: 4-5 minutes
Straining: yes

Pride of the Port Tin

Pride of the Port[3 stars]


Review Date : December 6, 2006

The aroma of the fresh and steaming Pride of the Port is very subtle but satisfying. It doesn't give off an overly intense aroma of tea, leaving enough mystery to make the tasting experience separate and enjoyable.

The flavor is well-rounded. The wheaty notes are most dominant in the initial taste, though the floral qualities of the tea linger after swallowing. The balance is excellent. The bitterness of the tea is also very mild, indicative of a quality leaf.

It would make a fine choice from late morning to after dinner, though I find it a bit soft to pick me up in the morning.

The cup carries well through the temperature range from start to finish and would make a refreshing iced tea. It is a little lacking in body, however, to mix well with milk and would probably be overwhelmed by even a small amout of dairy.

Overall, this is a quality black that would please most pallettes in most situations.

Peet's Description
Introduced in 1999, this is Peet's premium blent of whole-leaf teas. The dry leaf contains many "tips" in shades of gold, yellow, reddish-brown and white, indicative of the world's best high-grown black teas. Pride of the Port makes a ruby-red cup with a rich, satisfying flavor containing malty, floral, and toasty notes.
Brewing Directions
Tea Quantity: one tsp. per cup
Water Temp: boiling
Steeping: 4-5 minutes
Straining: yes

Earl Grey with Bergamot Tin

Earl Grey with Bergamot[2.5 stars]


Review Date : December 15, 2006

I have to preface this review by admitting that I am not the world's biggest fan of Earl Grey. It has always reminded my pallette a bit too much of women's perfume, and I've found some versions challenging to drink. That said, Earl Grey is beloved by many around the world, and I will try my best to do it justice.

The perfume quality comes from the addition of Bergamot, an oil derived from the rinds of bergamot oranges. Despite being prominently featured in the title of this tea, the Bergamot is subdued in comparison to other blends. It also tends toward being more floral than chemical, and while I found this to be welcome, drinkers of a stronger Earl Grey may find it to be weak.

The contribution of the tea is still prominent in the taste. After a few sips, the interplay between the tea and the Bergamot intrigued my interest enough to enjoy the rest of the glass. Compared to other teas that lose their better qualities as they cool, this cup was surprisingly enjoyable even at a lukewarm temperature. I haven't yet tried it as an iced tea, but I can imagine that its fruit tones might be refreshing and thirst quenching.

Overall, I found this to be one of my best experiences with Earl Grey. However, those looking for a brisk Bergamot component should look elsewhere.

Peet's Description
This blend has the classic Earl Grey taste, using fragrant bergamot oil on a base of black tea. This essential oil is pressed from the rind of the fruit of the citrus bergamia tree, then applied to the tea for its aromatic effect. Everything depends on the quality of the tea and the degree and skill of scenting, and Peet's version of this classic blend achieves a balanced yet vibrant flavor.
Brewing Directions
Tea Quantity: one tsp. per cup
Water Temp: boiling
Steeping: 4-5 minutes
Straining: yes

Yin Hao Jasmine Tin

Yin Hao Jasmine[1.5 stars]


Review Date : December 11, 2006

If you don't partake in green tea of your own accord, chances are that you've still gotten a pot of it with a meal at a Chinese restaurant. I don't know the history behind the evolution of traditional Chinese food and drink (which includes all manner of teas) into the menu that appears in most Chinese-American restaurants, but somehow, Jasmine-infused green tea became the overwhelmingly favorite house tea of choice. If you enjoy the addition of the Jasmine flowers, this might be a great tea to try.

While I do occasionally enjoy the pleasant floral aroma of Jasmine-- especially after a filling meal-- it isn't my favorite to enjoy during an everday moment at home. The Jasmine in this blend strikes me as particularly strong, too. It's very difficult to even discern the contribution of the tea itself. If there were a more subtle option available, it might make for a better everyday tea.

Peet's Description
Brewing Directions
Tea Quantity: one tsp. per cup
Water Temp: boil and sit for two minutes
Steeping: 3-5 minutes
Straining: yes

Pumphrey's Blend Tin

Pumphrey's Blend[1 star]


Review Date : December 18, 2006

Did you ever mix all different sorts of soda flavors together as a kid and claim it to be some wonderful new concoction... even if it was a foul brown sugary ick? Pumphrey's Blend isn't quite that bad, but its combination of black, green, and jasmine teas results in something that doesn't contribute much of anything, yet loses the distinctive qualities of each of its components.

I'd have to say that it most resembles a black tea, even if it is a bit lighter and has a hint of jasmine odor. The strength of jasmine is diminished in the liquid, however. I couldn't identify any green amongst the tea leaves, and whatever fraction it comproses of the blend is completely lost in the taste, other than dilute the contribution of the black.

For a tea that lies between a full black and a bright green, try an Oolong. Oolongs have distinctive character of their own and prove a preferable alternative to this blend.

Pumphrey's Blend fares better in an iced tea. It's complete mediocrity as a hot beverage makes for an easily drinkable thirst quencher when served cold. I'd keep it around for this purpose only. Mostly, it's fairly superfluous in the Peet's tea lineup.

Peet's Description
Peet's Pumphrey's Blend is an extraordinary mix of black, green, and jasmine scented teas. This unusual combination gives a complex, brisk cup with a fresh and flowery aroma. Pumphrey's Blend was created especially for a relaxing afternoon tea. It is also a popular tea for serving iced.
Brewing Directions
Tea Quantity: one tsp. per cup
Water Temp: boiling
Steeping: 4-5 minutes
Straining: yes

Golden Congou Tin

Golden Congou[1.5 stars]


Review Date : December 28, 2006

I'm a complete failure at estimating the actual volume of tea cups. Often times, the ones that I think are large end up being tiny, and ones that I think are small hold a deceptive large quantity of liquid. My solution has been to stick to the same two or three mugs, but holiday visitation forced me to confront an unfamiliar vessel when trying Golden Congou. I erred by overestimation and made myself a very strong brew in a smaller than expected cup. It was intense. I enjoy strong teas, but the qualities of Golden Congou are not good in excess.

The blame for the bad brew lying squarely at my feet, I repeated my tasting of Golden Congou using more appropriate proportions. The aroma still had a strong malty component, smelling more sweet than tea-like. I don't have the same pleasant association with sweet beverages as with steaming tea, and so my olfactory experience was left somewhat lacking. You may find yourself lingering over the smell, but I did not.

The problem with my failed preparation was its oversweetness. As the smell was mostly unchanged even when corrected, I feared the same result in my second cup. It was definitely more in proportion. Golden Congou may not have any sugar in it, but it definitely leaves a hint of sweetness. The taste is very reminiscent of malt, which I've had the pleasure of trying in isolation during beer-brewing adventures. It's very nutty and toasty in a sweet way.

The character of this tea seems to be very incompatible with milk. I wasn't brave enough to try it, but I welcome anyone else to confirm my suspicions. When iced, Golden Congou reminds me of my experiences with sweet tea; I have no idea whether Southerners would find this comparison blasphemous or insightful.

The dried tea leaves make an elegant mix of gold and black, though the coloring is somewhat lost after steeping. The brew did maintain a delightful deep golden tone.

Peet's Description
The name Congou means "made with great skill," a testament to the care and meticulous production methods used to create this tea. Produced on a small farm in the Wuyi mountains, this exceptional black tea consists of long, twisting, black and golden leaves. Golden Congou has a bright and very malty taste that leaves a refreshingly sweet finish.
Brewing Directions
Tea Quantity: one rounded tsp. (3g) per cup
Water Temp: boiling
Steeping: 5 minutes
Straining: yes

Gunpowder

Gunpowder[2 stars]


Review Date : December 30, 2006

The selling point of Gunpowder tea lies in the preparation of the tea leaves. Instead of being whole or even finely chopped, they are rolled into small pellets. The bulk product is dense and sounds like rice inside of the tin, and the amount required for a single cup is corresponding smaller than other leafed varieties.

I've found that one of the least appealing aspects of Gunpowder is the color of the tea liquid. The resulting beverage is brownish green, but not in the bright and pleasing way that a blend or an Oolong combines those colors. I hate to say it, but it reminds me of swamp water. The way that the tea leaves are processed also leaves an above average amount of sediment in the cup. But you can't judge a book by its cover, right?

The Gunpowder differs from other teas with a character that Peet's describes as "smoky". However, this smokiness is very subtle and wholly different from the clearly defined smokiness present in Lapsang Souchong and other blacks. I might choose a different word. Perhaps "vegetable". The tea has a definite plantiness layered over the traditional background of grain present in most greens.

If you prefer your green tea with honey, I would suggest something lighter.

Overall, Gunpowder serves as an interesting novelty, but its taste, while not displeasing, is not what I'd choose for an everyday cup of tea.

Peet's Description
Gunpowder tea gets its name from the appearance of the leaves, which are rolled tightly into pellets. The tight roll ensures that this tea will retain its freshness longer than other green teas. Gunpowder has a pungent, bittersweet and slightly smoky character.
Brewing Directions
Tea Quantity: 2/3 tsp. per cup
Water Temp: boil and let stand for 2 mins.
Steeping: 3-5 minutes
Straining: yes

About Me

Why are you so interested in tea?
I wish that I could retell my adventures wandering Asia in search of the finest tea crops or my years of extensive experience in the highest echelons of the culinary industry... but I have neither. I just like tea. It's healthy, it's many-dimensional, and there are few things that are more comforting than cozying up to a warm brew.

Why Peet's?
San Francisco has a plethora of local tea shops, and one can wander Chinatown and find hundreds if not thousands of different varieties within a single square mile. Peet's is a commercial chain and only offers a few dozen types of tea. That said, I've found that their selections sufficiently span the range of tea possibility... and there is hope that I may eventually try and review them all. Because the tea that I'm describing and the tea you're drinking are pretty darn close, my review might actually be useful, too.

Do you work for Peet's?
Nope. Never have. I'm just an everyday Peetnik.

If you wish to contact me, visit me on the web or write an email : ahurst at berkeley dot edu.