393 Tasting Notes
It’s turning out to be a Lao Cong Zi Ya day, which is always nice. Later on this evening I’ll have a sipdown of the Norbu Tea winter Alishan that I have.
Drinking this with fresh blueberry muffins that I made (recipe found here bit.ly/VYgj1E), while browsing for the next race to enrol to.
This tea works really well with the fruity, slightly tangy taste of the blueberries in this muffin.
Drinking a cup while working on my thesis. There’s a definite taste of dried fruit to this tea, and it’s a lighter tea, which makes it perfect for the afternoon.
Purim was celebrated in schools and kindergartens across the country today, so it was a lot of fun to walk around town and see all the costumes. My cat is glued to the window, watching laughing kids rush to parties or play outside.
This is a lovely Sheng – sweet, smoky, with a malty taste. The brew is very light coloured, and tastes great brewed gongfu style in my new Yixing teapot (dedicated to Shengs). It’s still a little rough at the edges at this point and I have a feeling that with time it will mellow and grow even sweeter, but it’s still lovely to drink now.
I got this a free sample in my latest order from Norbu and I most certainly will buy a cake during my next shopping spree there.
P.S. Norbu have changed the packaging of their tea, and their new bags are really lovely.
This is just to show that brewing style can completely completely change the way a tea tastes.
The first time I drank this nectar of the gods I did so gongfu style, and it turned out very nice, but not amazing. This morning I brewed it western style and it was AMAZING! A coppery coloured brew with lovely caramel, toasty, chocolate, barley, vanilla flavour and a rich creamy texture. This tea is mind blowing – complex and tasty – a perfect pick me up cup of joy.
I’m still interested in trying to get a proper (and not pale) gongfu brew out of it. Has anyone succeeded with that? Perhaps longer brewing times will do the trick