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Auggy shared this one with me. A couple of years ago I received an education in Jin Jun Mei as a type from someone here on Steepster. I believe it may have been Spoonvonstrup (who hasn’t been around lately, what’s up with that?) but I can’t remember for certain. At the time I got some JJMs that were produced in Yunnan and some that were produced in Fujian, and I came to the conclusion that while I enjoyed them all, I greatly preferred the Fujian ones.

Biiiiiig surprise to everyone present, I’m sure.

Anyway, I know the type and I know it’s one that I like, so I was happy that Auggy had shared hers with me. I’m not the least bit surprised that it would by a type she would be interested in. In fact, knowing Auggy and knowing me and knowing how closely our tea-tastes often match, I’d have been immensely shocked if she hadn’t bothered at all.

Back when I received the aforementioned JJM education, I did actually also receive a sample of this one. I’m afraid I gave it a somewhat lack-luster rating, but that must have been a different harvest. It could easily be that this one suits me better or that my taste has changed a little. Therefore I’m not particularly concerned about that now.

The aroma of the leaves here was rather odd. There isn’t really very much of it and what is there reminds me mostly about the Oriental Beauty oolong I wrote about earlier. I remembered smokyness and grain and such. What happened?

Oh well, it’s not the smell of the dry leaf that counts. It’s the aroma of the brew and the flavour that counts, so we’ll see how that turns out. I’m still not put off.

Oh yeah, this is a different story! Now it’s all grainy and thick and malty. In regards to the malt, it’s an almost syrup-y sort of smell. It’s actually very sweet when you really get your nose into it. I’m thinking chocolate and caramel here. Dark, dark ones, but still.

As for the flavour, first off it does have that Yunnan-y taste of hay, which… I could live without, frankly, but it’s not super-strong. After that it goes all out on the grain and the malt, and it gives me that association to Danish rye bread that I look for in a really great keemun. The dark dark chocolate-y caramel-y sort of malty note is making up a good deal of the body along with the grain. It’s fairly discreet, but once you’ve noticed it you find that it’s all over. I rather like that.

Now, I’ve looked up what I said about this the first time, and let’s just say that I don’t agree with myself at all. Back then, I had a sort of two-step experience of the flavour, which I’m not getting at all today. It’s very well merged this time. I suppose that’s a pretty good illustration of differences between harvests. Especially with wild-picked stuff like this, I imagine.

Raising the rating accordingly (and significantly). I may actually invest in some more of this myself in the future. We’ll see.

Strangely, though, Husband didn’t care for it at all. He found it tannin-y. But but but it’s Chinese! A Chinese black doesn’t even know what tannin is! Shocking. Also kind of funny because I count this one in the same sort of general family as keemuns and the Laoshan Black and such like which he enjoys, the latter even to the point of being renamed Life-Giving Tea. I just can’t get a grip on what I think he’ll enjoy and what he won’t. I’m coming to the conclusion that his tongue must be in upside down or something. Or broken.

Oh, and by the way, we bought a house.

Roughage

Congratulations on the house and I hope you can fix Husband’s tongue. :)

Angrboda

I reckon if I feed him loads of biscuits, it might help. :p

Roughage

Oh yes, biscuits always help with that sort of thing, speaking of which, I believe I have an unopened packet downstairs … ;)

Angrboda

I spoil Husband by baking them myself. I like baking and biscuits are more fun than other sorts of cake because he actually eats those. Other things, he tends to forget they’re there and I end up eating them by myself.

Roughage

Home-baked biscuits? Sounds brilliant, and just the thing to go with a nice cup of tea.

cteresa

congratulations and best of luck!

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Comments

Roughage

Congratulations on the house and I hope you can fix Husband’s tongue. :)

Angrboda

I reckon if I feed him loads of biscuits, it might help. :p

Roughage

Oh yes, biscuits always help with that sort of thing, speaking of which, I believe I have an unopened packet downstairs … ;)

Angrboda

I spoil Husband by baking them myself. I like baking and biscuits are more fun than other sorts of cake because he actually eats those. Other things, he tends to forget they’re there and I end up eating them by myself.

Roughage

Home-baked biscuits? Sounds brilliant, and just the thing to go with a nice cup of tea.

cteresa

congratulations and best of luck!

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Bio

Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

The Formalities

Contact Angrboda by email: [email protected]
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014

Location

Denmark

Website

http://angrboda.livejournal.com

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