338 Tasting Notes

76

I dyed my hair blue again today, I know, I know, I just dyed it a couple weeks ago, but I botched it a bit (I am awful at dying my own hair) and needed to fix it. Now it is bright cobalt at the roots that fades to a deep indigo at the tips. I am happy with it and hopefully won’t have to alter my hair for a while, except to trim my bangs of course. Now if I could find some way to tame my crazy cowlick!

Today’s tea is a tea for anyone who suffers for insomnia, Raizana Tea’s SleepyTea. A blend of passionflower, Valerian, Blueberry Leaves, Chamomile, Lavender Flowers, Rosemary, Spearmint, Lemongrass, Stevia, and Natural Orange Flower. A very colorful pile of flowers and herbs! The aroma is a great blend of plant matter, mixing herbaceous notes, floral notes, and straw notes. The lavender and lemongrass is quite strong, a strange blend of smells, but not an unpleasant one.

Once steeped the wet leaves are quite sweet, a bit fruity and a bit floral. There is also a strong citrus and herbaceous tone, I am assuming from the lemongrass (my arch nemesis, we meet again) there is a hint of chamomile straw notes that actually calm the lemongrass down, it is a neat effect, there is this kick of lemongrass and then it is soothed by chamomile. The liquid is mostly the straw like aroma of chamomile and the green yet lemony aroma of lemongrass, there is a very delicate finish of lavender.

The taste is really quite sweet and lemony, the taste reminds me of Lemonheads but without the really sour aspect of that candy. The lemony sweetness fades to a mellow floral blend of lavender and chamomile with a finish of herbaceous. There is not really a mint taste to the tea, but it does have a nice cooling quality as it goes down the throat. I am not going to say this tea knocked me out and put me to sleep, when my insomnia is acting up it takes powerful sleeping meds and even that is not consistent, but this tea was very relaxing and certainly took the edge off.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/03/raizana-teas-sleepytea-tea-review.html

__Morgana__

Nice photos, but I was hoping there’d be one of the blue hair!

__Morgana__

Haha! Awesome. Thanks for posting!

Anna

Awesome hair!

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100

I woke up to awesome news, the Title Update 14 changelog has been released and it is going into cert testing, meaning we could have the update by the end of next week. This newest update has been months in the waiting and I have been stalking 4J Studios diligently, enjoying all the little snippets of info they posted on twitter. The Xbox 360 version is still pretty far behind the PC, but it is slowly catching up. In this update I think I am most excited about the carpet, Nether mobs wandering in through portals, and anvils.

Today’s tea is Jin Jun Mei by Yezi Tea, Jin Jun Mei, also known as Golden Eyebrows Tea , is a black (or red) tea from Fujian, China, and is fairly rare. Jin Jun Mei is one of those teas that make me immensely happy just from looking at the dry leaf. I am a sucker for the beautiful, fuzzy, golden leaves, they look like something from a fairy tale. The aroma of the dry leaves is sharply sweet and a bit fruity, specifically a bit muscatel, there are strong notes of cocoa, caramelized sugar, orchids, and oak wood. It is a rich and bright aroma that wafts from the leaves, and certainly quite sweet. I would say that the aroma is one of the more sweeter Chinese black teas that I have had the honor of sniffing.

And into the gaiwan it goes for a nice, short, steeping! The aroma of the wet (and no longer gold and fuzzy) leaves is not fruity and bright, but is all richness. The aroma evolved into an intense depth with strong notes of peanuts, cocoa, and a faint hint of oak wood. Even though the aroma is no longer fruity it does retain a bit of sweetness, but now it is more of a nutty sweetness. The poured off liquid is quite sweet, like cocoa and honey with a woody quality.

The first steeping is wonderfully sweet and rich, blending the taste of cocoa, honey, roasted peanuts, and a finish of oak wood. I feel I am not giving this tea the credit it deserves, it is one of those that when I sipped it I was lost in the delicious and incredible rich taste, if you would have asked me at the time I was sipping you probably would have just heard me contentedly sigh.

The second steeping, the aroma of the leaves and the liquid is much the same as the first but a bit stronger and richer. The same can be said for the taste, except it has an added smoothness from the mouthfeel, this steeping almost seems to coat the mouth in rich sweetness. The aftertaste on this steeping was a tiny bit metallic which seemed to knock me out of my tea fugue, not a bad thing. This is one of those teas that I could see myself becoming mildly addicted to, perfect for mornings and aftermeals, or just an afternoon pick-me-up. Or before bed, or with a book, or when crafting…really I could be content drinking this tea all day. It has this great quality of being both bold and flavorful while retaining a level of mellowness that does not overpower, it is a perfectly balanced tea.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/03/yezi-tea-jin-jun-mei-tea-review.html

Flavors: Caramel, Cocoa, Grapes, Honey, Nuts, Orchids

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89

I sadly do not have anything really interesting or important to open today’s post with. My sleep schedule is all wonky, so I woke up late in the afternoon, I played Minecraft (working on a Creeper Argonath) and played some Soul Calibur V with Ben. My breakfast was cornbread stuffing and a Matcha latte, so yeah, nothing too exciting today.

Today’s tea is Lapsang Souchong from local tea and herb shop, Phoenix Herb Company. Lapsang Souchong is a fun tea, it originated as low quality tea that was sent to those outside of China since apparently smoking a tea over pine fire makes it a lot easier to transport (less apt to rotting on the Tea Horse Road). Nowadays we can get the fancy stuff that was originally reserved for tribute, but we still love our smoked teas. The aroma is extremely smoky, it is like sticking your face in a pine wood campfire or running away from a forest fire. There is no subtlety at all in the empyreumatic (smoky) aroma of this tea, but there is more to it than just smoke. Once you waft off the clouds of smoke you can pick up a faintly sweet malty quality and a hint of pine resin.

The brewed tea is not like sniffing a forest fire any longer, the smokiness is significantly more subtle and joined with malt and molasses sweetness. The aromas blend together quite nicely and the tinge of sweetness is tantalizing. The liquid has the aroma of campfire and also pine sap with a hint of rich malt.

Fun side note, when I first started drinking primarily loose leaf tea, Lapsang Souchong was one of the ones I drank the most. The taste of this particular Lapsang Souchong is quite pine heavy, both in pine smoke and pine sap. There is also a rich malt quality similar to an Assam, there is mildly astringent finish that gives the mellow and rich smokiness an extra zing at the end. I recommend this tea, so much so that whenever there is a family gathering and I do not feel like offering a tea menu, this is the tea I serve everyone. It is safe to say I end up brewing several pots and give lots of refills.

For photos and blog: http://ramblingbutterflythoughts.blogspot.com/2014/03/phoenix-herb-company-lapsang-souchong.html

Flavors: Malt, Pine

Preparation
Boiling 4 min, 45 sec 1 tsp 8 OZ / 236 ML
Stephanie

I love Soul Calibur! :D I have been thinking about Lapsang Souchong lately because my husband found a smoked tofu recipe that uses Lapsang in it…we’re definitely going to have to try making it some day!

Amanda 'SoggyEnderman' Wilson

Ooooh that sounds delicious!!

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87

The Pokemon Challenge is well under way, I have the first sixteen completed and according to calculations if I make an average of ten a day, I should be finished in a little under two years. I am trying to think if I have ever undertaken a larger project, I certainly have folded more stars, but that doesn’t have an end goal. I certainly think this is the only craft project I have tackled that has a stated end goal. If you are curious to watch the progress and cheer me on, I will have a link at the end of the blog post.

Today’s tea is Laoshan Apothecary Green by Verdant Tea. I admit the first thing that drew me to this particular blend was its name, because apothecaries are awesome. This tea is a blend of Laoshan Green Tea, Organic Fennel, Organic Coriander, Organic Peppermint, Organic Rama Tulsi, and Organic Kishna Tulsi. The first thing I notice about this tea’s aroma is how incredibly clean and refreshing it smells. The blend of herbs is a blend of savory and faintly sweet with sharp notes of mint. The mint and basil are the most prominent notes with a finish of coriander and fennel.

Once steeped the aroma of the base green tea shows its true colors (they are all shades of green if you were curious) with a strong aroma of cooked spinach. There are of course herbaceous notes of basil and coriander, with just a slight hint of fennel and mint. The aroma reminds me of herb bread and it is making me quite hungry. The liquid smells almost identical to the wet leaves but with a little bit more of the mint aroma and less of the bread quality.

The taste of this tea is pleasantly savory, blending strong herbaceous notes with cooked spinach. The herb bread analogy from earlier is holding up, the tea has a slightly yeasty quality and is loaded with the taste of basil and coriander. At the finish there is a cleansing kick of mint that really seems to cleanse the palate and cool the mouth and stomach. I always enjoy teas that have a cooling sensation. The mouthfeel of this tea could be described as silky, it is very smooth and pleasant. As it cools the tea gets sweeter.

I decided to have another go with these leaves, the aroma of the wet leaves for steep two has stronger herbal tones, the basil and mint is much stronger, along with the fennel being sharper. The first thing I notice is the flavor is sweeter and the coriander is stronger. It is less vegetal this time and more herbal, the mint instead of being at the end of the sip shows up at the middle and stays around until the aftertaste. The mouthfeel is still smooth and silky, and as the tea cools it continues to get sweeter. This tea is great if you are having belly problems or have had a meal that is too heavy, it cleanses and cools the mouth, plus it is quite tasty.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/03/verdant-tea-laoshan-apothecary-green.html

Preparation
185 °F / 85 °C 0 min, 45 sec 1 tsp 8 OZ / 236 ML

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84

I have decided to start a new craft project that will take an eternity to complete: I am going to make perler bead sprites of all the Pokemon. Yes, I want to create all 718 (for now, I am sure there will be more before I get close to the end) of them, I started last night and not counting all the Eeveelutions I made months ago I have created the first six. I predict I will get the first 50-60 done before I run out of beads! Also, in the art department, I have taken up sketching and created a flash diffuser for my camera.

Today’s tea is Rose Congou from Upton Tea Imports, a Chinese Black Tea scented with rose blossoms. Interesting tea fact of the day, Congou is more of a description of tea rather than a specific type, coined in the 19th century from a translation error, specifically from the Hokkien dialect pronunciation of Gongfu. So basically the Chinese exporters were saying that it was tea made with great skill, and the American and English importers thought it was a type of tea. To be fair there are black teas that have Gongfu (or Congou) in its name, Keemun, Chaozhu Gongfu Cha, and Panyang Congou, and conviently all three of these have been identified as Congou at some point in tea’s history, so at least the misunderstanding is understandable. The aroma is sweet and heavily rosy, reminiscent of an English rose garden during high summer. Perfumed and heady with a hint of muscatel and earthiness, so it is like having tea in said rose garden.

Once the leaves have been steeped the aroma becomes a bit more earthy and muscatel, but with hints of oak wood and cocoa. There is a subtle sweetness, and of course roses, however the roses are no where near as potent as their dry leaf counterparts. The liquid smells both rosy and a bit malty with a creamy after quality. It has a subtle sweetness as well and is quite delicious smelling.

The taste of the tea is heady and heavily rosy. There is a very faint sweetness, not much of one until the aftertaste. This tea is quite bright and really wakes up the mouth, it also does not become overpowered by the roses, so it is a good balance of base tea and added flavors. I really love this tea with a splash of cream and sugar, making a tea version of one of my favorite drinks, Rose Milk. Adding the cream and sugar makes for a floral and decadent tea, and it brings out some mild muscatel quality. Delicious.

For photos and blog: http://ramblingbutterflythoughts.blogspot.com/2014/03/upton-tea-imports-rose-congou-tea-review.html

Flavors: Flowers, Malt

Preparation
205 °F / 96 °C 3 min, 30 sec 1 tsp 8 OZ / 236 ML

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85

Everyone decided to go on an outing today for crepes and shopping at Costco, I was not feeling much for going out (or waking up yet) so I decided to stay home and get some moderately fulfilling sleep. I was already awake when everyone returned, having my tea and breakfast, when I am presented with an industrial size bottle of Lactaid and a giant, bulk package of seasoned, roasted, seaweed. I feel so loved!

Today’s tea is Sencha Fuka-Midori by Den’s Tea, part of the Green Tea Sampler For Novices offered on their website. This specific Sencha is a first flush plucked in Shizuoka prefecture and is from the Yabukita varietal. The aroma is sweet and green, fresh grass and kelp with a touch of artichoke cover the vegetal end. Chestnut and very faint citrus notes cover the mild sweetness. This tea is very much so the ‘ideal’ of a Sencha, basically it smells exactly like you expect a Sencha to smell like.

Into the Kyusu the leaves go for a nice quick steeping, I find that the recommend steeping parameters are way too hot for this tea, so I steeped it at 160 for 2 minutes. The aroma of the wet leaves is quite sweet with honey notes and very vegetal with notes of cooked spinach with hints of kelp at the finish. The liquid smells both green and buttery, like fresh grass with a very smooth quality. At the finish there is just a tiny, tiny, hint of cooked spinach.

The first thing I notice while sipping is the extremely smooth, almost buttery mouthfeel. It also feels heavy and thick, filling up the mouth with flavor. The taste is a fantastic blend of fresh grass, sweet hay, and cooked spinach. If you want a touch of the more bitter vegetal taste, a slightly higher temperature will turn the cooked spinach to more of a kale taste. This Sencha, like its aroma, is a fine example of an ‘ideal’ Sencha. If you have never had a Sencha before and want to see what one is expected to taste like, this one is a perfect example, I can certainly see why it is in their introductory sampler.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/03/dens-tea-sencha-fuka-midori-tea-review.html

Preparation
160 °F / 71 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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79

I plan on spending my weekend crafting! Making stars, melting perler beads, drawing, you know the usual crafty things. Of course while I am crafting I will have my eyes glued to the livestreams for Final Round 17 held in my home town of Atlanta. For those not in the know, Final Round is the Southeast’s biggest fighting game tournament and part of the Road to Evo. It is not too much of a surprise that I am a huge fan of fighting games.

Today we are looking at Roast Gao Shan tea no.8 in the Red Leaf Tea sampler, Gao Shan Oolong is from Taiwan and is also known as High Mountain Oolong and is from the alpine tea zone, or above 1,000 feet. Usually these teas are only very lightly roasted, if at all, so this oolong being roasted could be an unusual treat. The aroma is certainly roasted and deliciously so, a mix of sweetness and an almost popcorn like aroma. There is also a hint of vegetal, specifically that of green beans.

The steeped leaves still have a strong roasted aroma that the dry leaves did, retaining the sweetness and popcorn like aroma, but the vegetal notes have gone to more of a spinach tone and there is a very light floral note at the finish. The liquid is surprisingly heady with strong orchid notes mixing with rich nuttiness and roasted aromas.

The taste is deliciously roasted with a mild orchid taste that mixes quite well with the roasted taste. The roasted taste still reminds me a bit of popcorn (without the salt and butter of course) and a bit of chestnuts. As the tea cools the taste becomes sweeter, adding a burnt sugar taste which is quite yummy. The flavors that are present are quite mild and subtle, it is quite a tasty tea but not one that inspires poetry and song.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/03/red-leaf-tea-roast-gao-shan-tea-tea.html

Flavors: Caramel, Orchids

Preparation
185 °F / 85 °C 3 min, 45 sec 1 tsp 8 OZ / 236 ML

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80

Yours truly spent entirely too much time playing my favorite board game today, Summoner Wars! Ben and I play it constantly, so much so that we developed an RPG style plot around it and use the game itself to have the epic battles. Today we were play testing a rules variation to have one ‘boss style’ Summoner with a super deck against two Summoners, after some tweaking we got it to work, meaning tomorrow is a boss fight for our heroes. Will they save the world or die horribly? I guess it all depends on how good my tactics are.

Today’s tea is secretly a cookie in disguise, Oatmeal Raisin Cookie by Della Terra Tea is a blend of Black Tea, Vanilla and Brown Sugar Flavoring, Cinnamon, Raisins, and Oatmeal. I have a real love-hate relationship with Oatmeal Raisin Cookies, actually it is mainly with raisins, I love their taste but hate the texture, so when I get a cookie that tastes wonderful but has raisins I just cringe. So of course I had to try a tea that is all about tasting a cookie and not actually eating it. The aroma is spot on, it smells just like an oatmeal raisin cookie! It is sweet, spicy, malty, raisiny (totally a word now), and of course has the grainy quality of oatmeal. The cinnamon is a little stronger than the particular cookies I grew up with, but I have had some that smell as strongly of cinnamon as this tea does, so difference in recipe I suppose.

Once the tea has been brewed, my tea area starts to smell like a bakery. The aroma of the wet leaves is powerfully sweet and cinnamon heavy with underlying notes of raisin. I am really enjoying how much the leaves smell like cookies, I feel like a kid waiting for a batch to come out of the oven (and then picking off the raisins as soon as they cool). The liquid is very sweet, blending the aromas of vanilla and brown sugar with a touch of raisins and a potent kick of cinnamon.

The taste is quite sweet! No need for added sugar with this tea, it is much like the cookies it was named after and comes pre-sweetened. The taste is a blend of vanilla and cinnamon with a hint of brown sugar, the taste reminds me more of a snickerdoodle than an oatmeal raisin cookie. The aftertaste, however, does bring in that touch of raisin that makes it more like its namesake. As the tea cools the taste becomes sweeter and you can detect the faintest hint of oatmeal. This tea is not a bad substitute if you are craving a sweet cookie treat and just either don’t have them around or you just don’t actually feel like eating.

For photos and blog: http://ramblingbutterflythoughts.blogspot.com/2014/03/della-terra-teas-oatmeal-raisin-cookie.html

Flavors: Cinnamon, Raisins, Vanilla

Preparation
1 tsp 8 OZ / 236 ML

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78

I inherited a very interesting trait from the women in my family, the desire to redecorate and reorganize our living space every few weeks. I placed my new shelves in their home and moved the items that were going on said shelves onto said shelves, and then promptly decided that my entire Tea Lair and most of my bedroom need reorganizing. Maybe that is the real reason I love Minecraft so much, I can reshape my surroundings as often as I want without having to do all the work.

Time for a break from reorganzing for a bit of tea and writing! Today’s tea is the last of the samples from Shan Valley, Shan First Flush Green Tea, this tea is from the first harvest (usually in April, according to the description) and is considered a reserve tea, fancy. The aroma is very fresh and very vegetal, mixing the notes of vegetation, fresh lettuce, spinach, and a bit of kelp. It reminds me of a salad, specifically a salad being eaten al fresco in a lush garden. These leaves smell like nature and food.

The steeped leaves retain their vegetal tones but also gain a sharpness that reminds me of fresh kale, there is a spritz of citrus and slight hint of kelp. The more I sniff the wet leaves the more I am picking out, a bit of lettuce and a hint of smokiness, and a finish of teaberry. The teaberry finish gave me a surprise, I have not smelled that plant (and by extension ice cream flavor) in years, so serious points on the nostalgia chart. The liquid without the leaves is a blend of lettuce and kelp with a finish of copper.

The taste is sharp and vegetal, mixing the taste of lettuce and kelp with a bit of bitter green, like kale. There is a bit of a citrus taste as well and an aftertaste of smokiness. Out of curiosity I decided to brew some in my gaiwan, uncovered for one minute, just to see how much of a difference there is. The taste of the gaiwan brewed leaves is very similar, less of the kale taste and more kelp, there is a finish of smokiness and it leaves a slightly sage like herbal taste in the mouth. This is a tea for someone who loves the strong vegetal greens with a hint of ocean flavors, I like this one. I was not wowed or blown away by it, but I did certainly enjoy it.

For photos and blog: http://ramblingbutterflythoughts.blogspot.com/2014/03/shan-valley-shan-first-flush-green-tea.html

Flavors: Kale, Seaweed

Preparation
175 °F / 79 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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48

As I am typing this Midwestern weather is showing its chaotic flair! This early afternoon it was almost 80 degrees, sunny, and wonderfully pleasant. It was so nice I decided to go out wearing a short-sleeved dress, BIG mistake, pretty much as soon as I went out the sky clouded over and the wind started whipping. An hour or so later the temperature has dropped to 45 degrees and it is storming wildly. If the weather prediction is correct it will get below freezing and I will wake up to three inches of snow! The weather here is maddening but seldom ever dull.

Today’s tea comes from a more tropical location, Myanmar! Valley Green Tea by Shan Valley is a premium green tea harvested year round, according to the description. The aroma of these fairly large leaves is extremely kelpy, in fact I had to do a double take ‘am I really just smelling my nori by accident?’ are these leaves really just dried kelp? I can practically smell the sea air, maybe if I am lucky it will transport me to the seaside. Further nose investigation led me to find the aroma of cooked spinach under the strong ocean aroma.

As per the previous teas from Shan Valley, there were no steeping instruction, I steeped at 175 degrees for about two minutes. I found the aroma of the wet leaves were still very kelpy, but now I am picking up stronger notes of spinach and sweet fruitiness similar to cherries. I have to admit this aroma struck me as an odd combo. The liquid sans leaves smells strongly of seaweed and brackish water, it reminded me of being on the coast when the tide is leaving. I know a lot of people are not a huge fan of that smell, but it is one of my favorite.

I love the ocean, the smells, tastes, everything about it! I tend to go into this kinda of trance when I am at the ocean that usually involves me running off into the water (a problem when I was a child) and staying there until I am dragged out. It has made me wonder if I am part mermaid or something along those lines most my life! Having a tea that smells so strongly of the sea is extremely exciting, sadly the taste was not entirely to my liking. First is the initial kelp taste with a hint of slightly fishy, metallic note. It quickly fades to cooked spinach, which goes nicely with the ocean greens theme, but the finish is a mix of sweet cherries and seaweed. I think the sweetness at the end kinda ruined the experience for me, if it had been all kelp and vegetal I would have loved this tea immensely, but the cherry sweetness added too much of a clashing taste. I still say give it a taste if you are able, I mean how often can you say you are sipping a tea from Myanmar that tastes like the ocean and fruit?

For photos and blog http://ramblingbutterflythoughts.blogspot.com/2014/03/shan-valley-valley-green-tea-tea-review.html

Flavors: Metallic, Ocean Breeze, Seaweed, Stonefruits

Preparation
175 °F / 79 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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Bio

I am a nerdy, obsessive, crafty, tea blogging, gaming nut. Yeah, that about sums me up! Ok, you want something more informative….

I am a Geek, hardcore fan-girl Geek. It shapes my life. I spend a lot of time making things out of perler beads and I bet you can guess what inspires them. Other than the obsessive pixelizing of things I spend a large portion of my time doing origami (especially Lucky Stars and modular geometric designs) it is an equal obsession. I hoard dice, get obsessed with games, and will talk about whatever fandom, game, etc that I am obsessed over until I am blue in the face. I am not just a gamer girl type Geek, I also fit in the collecting knowledge and spending way too much time reading, category of Geek.

But there is more to me than just being a giant nerd. I love tea, always have and have just gotten more and more obsessed as I get older. I love trying new teas and then writing lengthy descriptions about them on my blog, I love reading and researching the history and culture of tea, I love collecting tea pots and fancy tea tools.

When the weather allows it, I love to go mushroom hunting. I don’t eat them, instead I use them for photography and spore prints. It is my dream to one day become a Mycologist studying slime molds.

I have Fibromyalgia, it sucks, but I feel people who are going to interact with me should know since I tend to vanish because of it. So fair warning!!

I also have cats, love the ocean and all aquatic life, love cheese, and collect hats.

My favorite tea is definitely Oolong, but I also love Japanese greens and…ok I just love tea actually :P I am not a huge fan of lemony teas or tart fruit teas. I also loathe hibiscus (usually)

This is my actual tea wishlist, you know that I actually update and keep track of…I tend to forget Steepster’s https://www.facebook.com/notes/amanda-wilson/tea-wishlishtshopping-list-perpetually-in-progress/10152336515414411 I use my steepster WL to keep track of teas I have had and really want more of :P

Location

Kansas City, MO

Website

http://ramblingbutterflythoug...

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