1251 Tasting Notes
I have new followers, yay! This is due to my OCD-ish adding people left, right and center, but it still counts. Yes, I am actually this shallow.
I was in the mood for a citrusy tea. Didn’t have one. The closest I get is a net of oranges, and those are for work lunches. Well, I do have an Earl Grey thing, but that’s a different sort of mood. I figured that, while passion fruit isn’t a citrus fruit at all, this was the closest to that mood that I could get.
When I got the lid off I discover that the sample tin was nearly full! I can’t have used it more than twice. Tops. Why is that? I distinctly remember having liked it. But maybe ‘liking it’ and ‘being memorable’ just aren’t really the same thing at all.
It’s good. I can taste a lot of passion fruit, but it’s a flavour that I think suits the tea, and it definitely works as a substitute when I would really rather have had something with orangey. Passion fruit just aren’t really one of my favourite fruits at all, though, which is the only reason I’m not rating this a bit higher.
In order to try and prevent myself from yumming up this whole entire big bag of licorice of the peculiar scandinavian kind containing ammonium chloride that the majority of you lot would likely find completely inedible, I have made me a pot of this tea. It’s probably much less likely of making me sick as I certainly would be if I ate all that licorice. Big bag! Also, I have realised that not drinking it because I don’t want to run out is stupid, because they I’m not getting any of it anyway.
Yes, this is much better, both for my health, my teeth, and my appetite when dinnertime comes. :)
On a scale from Yum to YumYumYumYumYum, I’ll give it four Yums.
I’m still a freezing bugger, so I went to make some fresh tea and then I spotted this one on the table.
A warm sort of flavour. Perfect.
I remember liking it best with milk, but I don’t have any. I’ll have to do without.
I just realised when I poured that there were a couple of Yunnan Jig leaves still in the cup that I forgot to rinse out. Doesn’t seem to have made any difference though.
Added a bit of cane sugar to it. Not a lot, just a pinch. Maybe it’s the sugar or maybe it’s just because I really needed a warm flavour like this right now, but I’m feeling generous today so I’m upping the rating a bit.
I’m a lazy freezing bugger this morning, so we’re going to see how this holds up to a resteep. I’m not expecting miracles here, but if it doesn’t work then what have I actually wasted other than time and half a liter of water? Might as well give it a shot.
After I wrote mine yesterday, I’ve been looking through what other people have said about it. I’m glad I’m not the only one to pick up that honey note, because for me it’s really strong and I couldn’t immediately recall anybody having mentioned it before. One person said that it was also quite nice when sweetened with honey, so if the resteep works to my satisfaction, I will try that. Otherwise I have enough leaves left for one more pot, or most of one.
Being impatient, I’ve been sniffing at the pot. The smoke, or pepper, (because I really think it’s the same flavour that people recognise differently. For me it’s smoke. Not even remotely as strong as in Lapsang Souchong, but still smoke.) seems to be a little diminished but the honey is as strong as ever.
The colour looks the same too. Possibly a little darker, which sort of surprised me. It seems logical that resteeps should provide a gradully lighter colour.
It’s like an entirely different tea! I’m getting a strong honey note out of it and the smoke or pepper or whatever is almost entirely gone. It’s just there in the finish, giving the honey some sparkles. I can almost almost recognise it more as pepper than as smoke here. I don’t think it’s quite pepper but it’s more pepper at this point than it’s smoke. It’s got the same sort of prickling sensation on the tip of the tongue, whereas smoke, I think, is more prickly all over the mouth. Does this even make sense?
At any rate, yes, Yunnan Jig holds up nicely to a resteep.
Another Jillian tea!
The leaves are pretty! They’re golden yellow, large and twisted. The smell mildly smokey. Long ago I had a Golden Yunnan that I thought was rather smokey in flavour, but since then whenever I’ve mentioned that I have been met with disbelief, until I finally began to think I was remembering it wrong since I seemed to be the only person in the world ever to have thought it was smokey. I’m also picking up a note of honey, a really flavourful kind of honey so strong that when you eat it you almost have to cough.
That note goes quite well with the honey-golden colour of the brew. The aroma after steeping is the same kind of honey, but not so much on the smoke. It’s just to throw you off, really. You almost expect to get a mouthful of liquid honey and instead you get a prickly mouthful of smoke. I still agree with myself that it’s a very smoky tea. I am getting a small note of honey, but not nearly to the extent that I would have thought from the aroma.
I’m trying to find the peppery note that people have been talking about and so far I’m failing. I get some pricklyness, but that’s from the smoke I think. I can’t find any pepper.
Back in ancient prehistoric times when I last had a plain yunnan, I remember not liking it much. I believe my tastes have changed. I think it’s a type I’ll have to stock up on again next year. It’s not one that I think is OMG fantastic! But it’s a nice one to have in the cupboard.
Insteresting letter from Jillian in my letterbox today!
I’ve been trying to figure out what to try first and decided I was more interested in this. When I sent Jillian my ‘wishlist’ of things I’d like to try from her cupboard, this one mostly caught me by being pu-ehr, and I haven’t had any of that in ages, and a flavoured one at that, which I’ve never had. Little difficult for me to imagine flavoured pu-ehr, for some reason. But then, I initially felt the same way about green, white and oolong too and I can’t come up with a logical reason on why it shouldn’t be possible. Anyway, I didn’t pay attention to what else was in it at the time, so it’s not until now that I notice it has rooibos in it. That’s a bit worrisome, since I don’t really care much for that… Oh well, if you don’t try, you can’t win, so here we go!
It’s bagged and the bag smells like christmas biscuits! Do I have to drink it? Can’t I just sit here and sniff the bag? It seems almost a shame to get it wet. On the other hand, if I did just sit around, sniffing the bag, sooner or later I’d forget to pay attention and try to take a bite. Reflex, see.
Luckily, after steeping, it still smells like that. Chocolate and cinnamon are the dominant smells, and underneath it the earthiness of pu-ehr. It seems very dark in colour for a pu-ehr. I can’t really spot that reddish brown colour that it usually gets, but then that might be because the cup I’m using isn’t the best for looking at the colour.
The little satchel the bag was in says that the chocolate might sink to the bottom of the cup, so I’m giving it a little stir before tasting.
It tastes like sweets! Chocolatey and cinnamony like the blend I made yesterday (fate perhaps? Preparation for trying this?), but sweeter. I can pick up pretty much everything they say is in it, except possibly the nutmeg, but then I’m not really entirely certain which flavour I’m supposed to be looking for with that one. It’s not a spice I ever use for anything at all in my kitchen. And to my great relief, although I can defintiely find the rooibos, it’s only there to sort of add a little boost to the other flavours. If I hadn’t known it was there, I wouldn’t have noticed, but knowing that it is, I can tell what it does.
Great choice, me!
Second steep of last night’s leaves of this.
I am not impressed. It’s much weaker now and watery. The last of the already very faded cactus flavour is completely gone and, weirdly, it has gained a note of something almost chamomile-ish instead.
I’m not quite done with it yet, though, so I’m making myself a new pot, using the last of the leaves I had.
Since I bought this one, the shop has moved twice and switched owners at least once, so it’s pretty ancient. Had the leaves been fresher, they might have held up to the resteep better. I’ve seen that they have a green cactus flower tea on their website now, which they’re calling an interesting newcomer, so now I’m not sure if this particular tea that I’ve got has been discontinued and brought back or if it’s a new but similar tea. Mine doesn’t say anything about flowers. Could be either.
The rate I’m cleaning up nearly empty tins these days, I’ll have to do some shopping before I send the travelling teabox out, or the first person on the list is in for a bit of a disappointment! O.o
I was asked once, “what does cactus taste like?” and I floundered wildly to come up with an answer. I still don’t know how to describe. I could recognise it instantly; it’s even one of those flavours that it’s easy to imagine when you don’t have it, but I don’t really know how to describe it.
It’s sort of sweet and sort of fruity but not like your ordinary sweet and fruity. It has that cool sensation that you also find in mint and it has a certain freshness to it so it doesn’t get cloying. And a touch of fennel(*) too.
My leaves of this are fairly old and have been standing forgotten in the cupboard for a long time, so I can’t really remember how much flavour it had to begin with but I think it must have faded some. There isn’t all that much of the added flavour left in it, except in the aroma, but the green tea it’s based on is coming out loud and clear. It doesn’t say what the base is, but I’m guessing it’s probably Sencha, since the vast majority of the green flavoured teas in that particular shop are based on Sencha. Or at least they were at the time I bought it.
It’s been ages and ages since I’ve had a pure Sencha (that I knew for sure was Sencha) so I can’t really judge it on flavour. Only an educated guess. Due to the nature of the cup, i can’t tell you about the colouring of the liquid and looking at it as it’s poured doesn’t really give a very accurate picture. It did look a tiny bit neon-green though. Just the slightest hint.
The taste is definitely different from my chinese and taiwanese greens too. It doesn’t taste as green, kind of. As in, it doesn’t taste like it’s not a green tea, it just doesn’t invoke the same images of things that are green while drinking it. Or something. Gosh, that sounds ridiculous, but I can’t figure out how else to explain it. It reminds me very strongly of Genmaicha, to the point where I have to remind myself that it isn’t actually Genmaicha. Does any of this sound Sencha-ish to those of you who have more experience with Sencha?
.(*) Fennel, btw, might be an interesting flavour in a green or white tea, come to think of it…
With a twist today. I substituted one quarter of the leaves with Adagio’s cinnamon black. It turned out to be a very nice combination. I’m glad I didn’t add more cinnamon than I did because I think that would have overpowered the chocolate.
Well. I say chococlate, but really it’s more cocoa than it’s chocolate, I think.
As mentioned, though, a nice combination, which seems pretty nicely balanced between the two flavours if I do say so myself. I think a little bit of milk would have suited it too, smoothing it out a bit, but I didn’t have any so someone else will have to test that for me.
Weirdly, it’s also a combination that works tolerably well with this I-need-to-use-these-leeks-for-something-soon-improvisation-surprise-soup that I’m having for dinner.