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We are continuing with Sample Week and after nearly forgetting it yesterday, I’m starting early today. :)

Today’s choice is a yellow tea, and I’m not very experienced with the type. I remember having had one relatively recently, but I can’t recall what it was that made it ‘yellow’ other than a process to make it less something than green teas. Grassy, I think. I can’t recall which tea it was either or even where it came from. I can’t even remember what I thought of it other than I found it fairly nice. But wether that was 60 points worth of nice or 95 points worth of nice, I have no idea.

Which is just as well because it means I can assess this one on its own merits, seeing as I still have very little idea of what to expect. Chi of Tea is another one of those companies that I’ve had a good experience with so far. I’ve liked what I have tried from them, some more than others of course, and shopping with them has been completely without problems. And they USED TO HAVE the best vanilla tea I’ve ever met. (If you’re looking, Chi of Tea, that’s a great big hint there!)

Now, this one has the same sort of aroma as the one I had yesterday. Yellowish green is the colour, my brain says. The Chinese colour. It’s thick and buttery, slightly salty and grassy and with an almost sticky quality to it. It’s the sort of aroma that gets into the nostrils and then clings on for dear life. A sort of ‘after-smell’ if you will. :)

It’s not the sort of aroma that would lead you to believe you were about to have a sip of something refreshing, and at first taste you find that it is indeed a quite buttery cup. As mentioned yesterday it takes a lot of butteryness before I think it’s properly buttery, butteryness not necessarily being a wished for quality, and this one is getting closer to it than the green tea I had yesterday, although it’s still not quite there. I do get that feeling of the palate going sort of round, but it could definitely be a lot worse.

If it hadn’t been for the fact that the flavour experience is twofold here, it probably would be. That round buttery note is one part. The other part is cleaner and crisper. It’s like a single clear-sounding little bell striking out in a murky, silent darkness. A very small sound but still heard far and wide. I like this note a lot better than the former. It tastes like hay and spring and it leaves a cool, almost minty aftertaste. which doesn’t seem to be turning sour. It just goes on and on being there, being minty, refreshing me and making me think I have nice breath as a result.

That freshness is what really makes the deal for me and seals the score. It’s not something for me to invest in, but it’s very pleasant to get to try. It’s rare for me to find a tea so awesome that I must keep it around always and have it NOT be one of the darker types of tea.

Kashyap

yellow tea is made either from early spring buds or Mao Feng pluck…after the initial drying, just before the first firing, the tea goes through Men Huan, a step where the leaf is slowly and lightly steamed and covered with a cloth to allow the leaves to breath and reabsorb their own aromatics (also known as ‘sealing yellow’)..the ‘rest’ period can be hours or days and this causes the fragrance and sweetness to increase…its similiar to the way that gyokuro is done…..in case you were curious

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Kashyap

yellow tea is made either from early spring buds or Mao Feng pluck…after the initial drying, just before the first firing, the tea goes through Men Huan, a step where the leaf is slowly and lightly steamed and covered with a cloth to allow the leaves to breath and reabsorb their own aromatics (also known as ‘sealing yellow’)..the ‘rest’ period can be hours or days and this causes the fragrance and sweetness to increase…its similiar to the way that gyokuro is done…..in case you were curious

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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

Location

Denmark

Website

http://angrboda.livejournal.com

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