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This is another gift from Jillian that came with my christmas card. At least I’m pretty sure it was. I think I need to invent some sort of filing system in the Bits’n’Bobs Basket or something to help me keep track of these things.

I’ve never heard of this before. I would never even for a moment have imagined that such a thing existed, or even that anybody out there would ever think of it.

The leaves appear to be pretty much just small dried bamboo leaves and indeed they aren’t fermented at all. Merely withered. You can forget about teaspoons and scoops and whatnot when measuring out an amount. In fact I ignored the concept of measuring entirely and just moved a small handful to the pot. It seemed easier.

They have an interesting aroma when dry. It’s not overwhelmingly strong, but it’s quite grassy and surprisingly sweet. I have never really made it a habit to go around sniffing at bamboo, but I hadn’t expected it to smell like this. I didn’t really have any expectations of the aroma, but this still struck me as unexpected.

After steeping it had a very pale colour with some of that radioactive glow-in-the-dark colour that you can also find in a good sencha. I didn’t get to get a good look at that though. As it turns out when I removed the strainer, my strainer is in need of some maintenance and so there’s a bit of contamination here. (This is a phenomenon (do-doo-dodoodo!) that I’ve seen before with greens, but have never actually had any effects on flavour that I could tell at all. So nothing serious, other than a few points off in presentation)

The aroma after steeping rather reminds me of that sticky rice pu-erh that Auggy shared with me. It’s got an uncanny note of rice to it. Rice and newly mowed lawn. The latter isn’t really all that strange, is it, considering bamboo is a species of grass.

It tastes rather like the rice pu-erh as well. It’s got a rice note and that sweetness from the dry leaves as well. I can only compare it to rice pu-erh weakly brewed and with too much sugar in it. I’m not getting any particular grassy notes out of it in the flavour, though. The flavour is very smooth and there is no hints of anything that might turn into bitterness.

I’m surprising myself by rather liking it. To drink it feels very like your average middle-of-the-road sencha. A bit weaker, perhaps, but very similar. I would prefer a real sencha, but this will do as well.


Wow, I really like how you have described this. As someone who has lived in areas with lots of bamboo (it can be something of a weed in the South Eastern US), I can say I have always enjoyed the way it smells when it is cut back. I think I’m going to put this on my list just because :D.

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Wow, I really like how you have described this. As someone who has lived in areas with lots of bamboo (it can be something of a weed in the South Eastern US), I can say I have always enjoyed the way it smells when it is cut back. I think I’m going to put this on my list just because :D.

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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





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