Angrboda

807 Followers / 217 Following

Angrboda drank Small Birds' Nest by Zhong Guo Cha

I think this one was received in a swap with Wombatgirl ages and ages ago, since she’s the only other person to have posted about it. I’m sharing it with the boyfriend this evening as he requested ‘something I haven’t tried before’.

I haven’t tried it before either, so I may have just given him a cup of ewww…

It’s also rather later than I thought it would be, so I think I’ll relocate to the bed to read while drinking my tea, so I’ll make this short.

Aroma is as it should be. Sort of thick and cow stable-y. Little bit of sweetness to it, little bit of cat breath and a little bit of something floral.

The flavour is a little bland and watery, though. It’s got a clear honey note though. Very sweet and not super-stable-y.

it’s relatively good, apart from being thin, but not really very interesting. This one would probably have benefited from a longer steep. The leaves have not been discarded yet, so I might try that tomorrow.

2011-08-03 16:01:03 -0400

I Like This

8 likes

3 comments

People who liked this

Comments

Kashyap 2011-08-03 16:22:10 -0400

try this trick….put it in the bottom of a (glass or clear acrylic if you have it) mug and pour 200 degree water on top, covering the cup with a lid and letting it sit for 5-6 minutes (covered). If you have it in a glass mug, here is the fun part. Take off the lid, you should see most of the ‘leaves’ are nested in the bottom of the cup in a black mass and the rest of the cup might have a few floating leaves (but not much), with the overall cup being nearly clear water with little to no color. Take a spoon and gently agitate the surface of the liquid and watch the reddish-umber tendrils of color bloom from the tea mass in the bottom of the cup. Enjoy the effect and then swirl the cup fully, replacing the lid till the leaves settle back down. If this is a gaiwan, you can pour the tea off, but if a plain mug, just drink it to the bottom. Tou cha’s (bird nest) are mini shou pu erhs and are earthy, mellow, rich and some call them barn-like or ‘fishy’. The are naturally pro-biotic and are great paired with food.

xhado123 2011-08-03 20:41:35 -0400

I’ve always simply thrown them into a 16oz. glass tumbler I have, which has a strainer at the top, and just let it steep as I carry it about. After fifteen minutes, it’s usually quite bitter but I usually drink it within six minutes. I could also pour it into another 16 oz. tumbler, but this is one I usually brew on-the-go, along with my presentation teas and some cold brews.

E Alexander Gerster 2011-08-04 16:46:55 -0400

Great description! I especially love: “Aroma is as it should be. Sort of thick and cow stable-y. Little bit of sweetness to it, little bit of cat breath and a little bit of something floral.” Hah! I’m familiar with the smell of a cow stable, but can’t say I’ve smelled the breath of any cats! Thanks for making me smile today… :)

Profile

Bio

Angrboda felt her bio needed to be re-written, but she failed to consider what she wanted it to say instead.

Um…

Okay. 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 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.

She likes flavoured teas as well, particularly fruit flavoured ones, but also has an obsession with finding the Perfect Vanilla Flavoured Black.

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. She doesn’t care for either, really, but when they are flavoured, there have been known to be surprising exceptions to this rule.

Ang has a number of teas that she regards her Standard Panel and will always try to have on hand.
-Lapsang Souchong, any brand really, but preferably AC Perchs.
-Blackberry flavoured black or similar, any brand.
-Late Summer Blend, AC Perchs
-Raspberry Oolong, AC Perchs OR Red Fruits Oolong, Le Palais des Thes
-Caramel, Kusmi OR Toffee, Le Palais des Thes
-Something orange flavoured, black or pu-erh, any brand.
-Tan Yang Te Ji, Teaspring OR Bai Lin Gongfu, Teavivre
-A good Keemun, any brand.
-The Perfect Vanilla Black if and when she ever finds it…

Angrboda is almost always open to swapping. Just ask her.

The Formalities

Contact Angrboda by email: iarnvidia@gmail.com
Contact Angrboda by YIM: angrboda@ymail.com
Angrboda does not respond to gmail chat.

Find Ang on…
Steam: Iarnvidia
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her
Teatra.de: Angrboda