Happy Saturday everyone! I am still pretty under the weather, but luckily I feel better rested and less freezing cold than I did yesterday, it is the little victories when the Lupus flairs happen. Today’s plans involve origami (I am in the middle of a Bascetta Star) reading (currently reading a book on fermenting your own veggies) and Minecraft (because it is always a part of my day) all nice relaxing activities perfectly augmented by tea.
Today’s tea is Just Awesome Assam from Just Organic Tea, an (as it says on the tin) Assam black tea from Banaspaty Estate in India. Back in the day when I was making the switch to loose leaf tea all the time I discovered a real love for Assam, it is not a favorite, but I still have a great deal of fondness for it. The aroma of the tea is malty and bright with a bit of a roasted peanut finish. It is a fairly mild Assam, but it is a nice aroma, even if I wish it was a bit stronger.
Brewing the leaves brings out that rich malty notes I was craving from the dry leaves. It is very brisk with a slight woody oak quality. The liquid without its leafy friends is malty with notes of sweet potato and a bright yet earthy finish.
My cup of tea is brisk, malty, and nicely bright. Just the perfect pick-me-up for people, like me, who really need a boost in the morning. The more I sip the more I notice that it has depth, more so than I initially believed. At first I thought…not a bad Assam, nothing outstanding, but quite passable. As I sipped more I noticed earthy tones at the finish and sweet potato in the middle. I added some cream and sugar for a real traditional breakfast tea and found that the additions complimented the tea nicely.
For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/05/just-organic-tea-just-awesome-assam-tea.html
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Oooh which fermentation book are you reading? Not long ago, I read “The Art of Fermentation” by Katz. It’s excellent!
I am reading Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables by Shockey. It is a pre-release that I am reviewing for Netgalley, so far I like it and cannot wait to experiment.
Oooh which fermentation book are you reading? Not long ago, I read “The Art of Fermentation” by Katz. It’s excellent!
I am reading Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables by Shockey. It is a pre-release that I am reviewing for Netgalley, so far I like it and cannot wait to experiment.