897 Tasting Notes
Today I had a hilarious conversation with Ben about gods, mythology is a frequent subject we talk about since it is a mutual life-time obsession of ours, so apropos of nothing when he asked ‘what is your favorite obscure random god?’ it didn’t take me long to answer. I chose Zi Gu, the Tang Dynasty Chinese angry ghost who terrorized a toilet after being murdered, was then blessed by Empress Wu and turned into the Goddess of Toilets…that is some serious (if not very ill advised) life goals. Of course this led me to research other culture’s toilet gods and I learned that the main sewer of Rome was called the Cloaca Maxima and their Goddess was called Cloacina, who was eventually merged with Venus. I think eventually I should make a bathroom shrine to all the various toilet deities, because a functioning bathroom is a very important thing!
Oh man, I am stupidly lethargic today, so clearly that means I need to review an herbal tea, though honestly I drink so much tea that caffeine doesn’t affect me, but drinking an herbal tea before a nap or bedtime I find immensely soothing. The blend in question is Spring Clean by Blendbee, a combination of Dandelion Leaf, Nettle Leaf, Milk Thistle, Rose Hips, Ginger, Strawberry Leaf, Licorice Root, Chamomile, and Natural Fruit Flavor. No caffeine, plus a lot of these herbs (ginger, licorice, and milk thistle in particular) aid in healthy digestion, and nettle leaf is said to be good for allergies. The aroma of this herbal tea is quite, well, leafy and herbal! I can smell the ginger and citrusy rose hips, the sweet licorice, the dried chamomile and leafy nettle and strawberry leaf. It reminds me of the way an herb shop (or my mom’s kitchen during drying season) smells, and I find that comforting.
I decided to classic it up a bit and brew this blend in a steeping basket stuffed in my mug, mainly because I wanted a mug of it and not a dainty teacup. The aroma of the steeped leaves and bits is leafy and green, definitely strong in the herbaceous department, along with warm ginger, zingy rose hips, and sweet licorice. The liquid smells like a blend of straw and apples (hello chamomile) along with green leaves, citrus, and a touch of honey sweet licorice.
The first thing I noticed about this blend is how light it is, there are definite notes of licorice sweetness (and slipperiness, I find licorice has a slippery texture) at the front starting the tea sweet and having it stay that way. There are also leafy notes of nettle and strawberry leaf, they taste herbaceous and green, there is a subtle underlying earthiness, and the finish has a citrus slightly sour note from the rose hips. It taste sweet, refreshing, and very clean, the flavors are light which I find to be quite enjoyable. I think it might be nap time now!
Something is afoot in my aquarium! Two new creatures have moved in and are busily acting as vacuum cleaners, a pair of Black Mystery Snails! My combination of happy warm water, decent lighting, and fake plants has created a bit of an algae problem, and I thought…I need snails. Back when I had ALLLLLL the aquariums I had very little algae and all the snails, clearly my problem this time was a serious snail deficiency. Jace is confused by his new tankmates, he keeps slowly following them, and Liliana just drapes on them because she is a Kuhli Loach, draping on things is her favorite hobby. To keep with the Magic The Gathering naming convention, they are named Sorin and Nahiri, though I have no idea which gender either of them are because snails are notorious hard to sex.
Today I am looking at a black tea from what just might be my favorite Ceylon tea estate, presenting Joy’s Teaspoon Amba Ceylon OP1! This tea is a bit on the special side, since it takes the black tea and blends it with flower from the tea plant, and I absolutely love tea flowers. They are both beautiful and taste really good, mostly I have had them solo, but blending them with tea just makes sense. The aroma of the leaves and flowers is quite delicious, notes of sweet potatoes, boiled peanuts (minus the salt) honey, asters (giving it a bit of a straw and pollen quality) and a finish of gentle malt. Usually I am not a huge fan of Ceylon black teas, because for some reason they smell and taste vaguely metallic to me, except for the ones that come from Amba Estate. They share similar qualities (more robust less sweet and chocolate) that I really appreciate in the Gongfu Red Teas from Fujian. The addition of tea flowers give it a flowery depth that makes it quite unique.
Brewing this tea in my steeping apparatus is quite a treat, the heavy tea leaves sink to the bottom and delicate blossoms dance on top of the liquid. The aroma if the leaves is sweet, with gentle notes of sweet potatoes, boiled peanuts, straw flowers and aster, with a finish of bright malt. The aroma of the liquid is sweet potatoes, honey, boiled peanuts and a nice finish of malt. It has a slight briskness to it, as well as a tiny distant floral note.
Sipping this tea, the first thing I noticed was a nice briskness, I mean a very nice briskness, not astringent or dry, it is lively on the tongue while also being smooth. The tasting starts out with notes of malt and sweet potato, with subtle sweetness. This moves to boiled peanuts (again minus the salt, because that would be unpleasant) and moves on to a touch of woodiness. At the finish the tea flowers really shine, bringing in notes of wildflowers, aster, and gentle honey, the honey notes lingering long after the sipping, it also finishes with a thick mouthfeel contrary to the brisk and smooth beginning. Luckily this tea holds up to another steeping, though it is not very strong, however the second steep really makes for a sweet and floral cup, and is very mellow.
What a beautiful day it is, so sunny and warm, and yet with all its warmth I have a very clingy cat. Espeon has been practically stuck to me today, which has made painting…interesting. I should consider myself lucky that she just wants to sit in my lap instead of playing with the brushes, but one wrong move of her tail means disaster. Or at the very least an inconvenient smudge or mispaint.
Today we are looking at a Yancha from White2Tea, their Qilan Trees! This tea was part of the tea club to go in tandem with their Qilan Fire, two rock Oolongs made by the same farmer, but processed differently. Namely Qilan Fire has a heavier roast and Qilan Trees is more gentle and in theory more tree themed. The aroma of the long curly and very dark green leaves (they are truly quite pretty) has a gentle bit of char, you can tell this is a Yancha, but the char is super delicate, good news for those who dislike the empyreumatic tinge to Rock Oolongs. Of course there is more going on then just faint char, there are gentle notes of wood (hello trees) distant flowers, mangosteen, cocoa, and honey. This is a very sweet smelling Yancha, which I like.
The Yancha pot hungers for leaves, so I load it up with its much wanted leafy friends and go to town steeping. The aroma of the soggy leaves is gentle in the char department again, like a distant pile of coals rather than wet coals or a burning fire. There is also notes cocoa and distant flowers with a subtle spice, like a spicy cooked quince and sweet mangosteen. Well this tea is winning on the exotic fruit department. The liquid is gentle in char again, with accompanying notes of mangosteen and cocoa, at the very end is a gentle wilted orchid aroma giving the distant floral note a name.
Ooh, that mouthfeel is silky! Usually I find most Rock Oolongs have a robust and at times sharp mouthfeel, but this one is like silk, it is so smooth. The flavor on this first steep is pretty light, starting with a gentle blend of mineral and distant char which pretty immediately moves to sweetness that stays for the entire sip. Blending spice and fruit, specifically quince and mangosteen (not a combo I ever expected) with a woody almost reed like finish.
The aroma of the second steep brings out more of a woody note, reminding me a bit of bamboo or some more reed like wood, combine that with cocoa and very sweet mangosteen and it is safe to say it smells quite good. The mouthfeel has moved from silky to almost creamy, which is quite fun, but it does move back to silky at the finish. Tasting the tea it starts with sweet cocoa and quince, moving to mangosteen and gentle mineral, and the finish is a blend of char and bamboo making for a woody finish, since it is the taste of older dry bamboo rather than the bright green shoots.
Third steep time, and the aroma is quite sweet, a light blend of bamboo wood, mangosteen, cocoa, and a touch of wet slate and char at the finish. The taste has a bit more char and mineral this time around, like a blend of limestone and wet slate and distant charcoal, specifically bamboo charcoal. The one thing that really struck me with this steep is how the gentle char, mineral, and a sweet honey and quince taste blended for a really light and almost airy flavor, something I generally don’t associate with Yancha. Sadly my plans of tasting this one along side with Qilan Fire did not go as planned because when I finished with this steep my kettle died! Luckily it has since been replaced, but I have not had the opportunity to get back to the pair of Qilans, I think when I do I will coerce the Tea Barbarian to join me and I will do both in my gaiwan, meaning my Yancha pot will get cranky, but it can deal with it.
Well I finally did it, I finally sent my camera off to get repairs, after much dilly-dallying. I know, I know, waiting this long is certainly not going to get my camera back any sooner, but part of me is terrified something will happen to it…also I feel really naked without a camera. My phone’s camera only barely counts, for so many years I have always had a camera with me, so it just feels really weird. Hopefully it will come back soon, all shiny and flashy again!
Today my addiction to Vietnamese teas continues with What-Cha’s Vietnam ‘Dragon Cloud’ Green Tea. This tea is fascinating, it is a hybridization of the native ‘Ta’ cultivar and the ‘Long Jing’ Chinese cultivar, a coming together of tea cultures, which I think is cool. The leaves are really quite pretty, deep green with a silvery sheen, the name dragon cloud seems very fitting. Sniffing the dry leaves is quite a treat, it is both very nutty and very green, blending crisp bell peppers and bok choy with sesame seeds and peanuts. It has a real freshness too it, reminding me of freshly stirfried veggies where they still have just enough crunch to be extra yummy.
Into my clay teapot the leaves go for their quick steeping, and I mean quick, this is a 10 second steep. Usually I just ignore vendor steeping instructions because I have my own system, but when they recommend something extreme like a really short time or low temperature I tend to listen, because I don’t want a cup of yuck. The aroma of the wet leaves is deliciously vegetal and nutty, again reminding me of stir fry with notes of bell pepper, broccoli, bok choy, and sesame seeds. The liquid is pleasantly mild with sweet sesame and fresh bell pepper and spinach leaves.
The first steep is quite smooth and light, with a sweet nutty start of cashews and sesame seeds. This moves to crisp bell pepper and bok choy with a finish of spinach leaves and broccoli. It is refreshing and sweet at the finish, like gentle notes of honey.
Second steeping has a mixture of sweet and savory for the aroma, notes of honey and cashew blend with bell pepper and spinach, though this time the spinach smells cooked rather than a leafy salad. The taste is much sweeter this time around, with notes of cashew butter and honey, combined with the smooth and slightly thick mouthfeel, it is very pleasant. After the initial sweetness there is a burst of bok choy and spinach with a touch of bell pepper crispness. The finish is a touch of tarragon and sesame seeds, the sesame seed taste lingers. Pardon me, I got lost in the tea, it is quite tasty and vegetal without ever getting bitter.
Alas, for it is a day where I cannot really think of anything interesting to start today’s blog off with. Now it is true that I have plenty to talk about (always was accused of loving the sound of my own chatter) but it seems that it is just geared towards tea, so without further ado, let us get to steeping!
Today’s tea is from Eco-Cha, and sadly it is a tea that is quickly vanishing from the tea world. Da Yu Ling High Mountain Oolong, it is one of my favorite Oolongs, but the area it is being grown in is being taken back by the government to return it to its unique natural state. The naturalist in me approves of the preservation of unique eco-systems, the tea lover in me cries at the loss of one of my favorite Oolongs, where it was expensive beforehand, the remaining tea is now going to cost a fortune. So what makes this tea so special to me, well, let’s start with the aroma of the dry leaves. In a word, delicious! It starts with a distinct yeasty farm bread and butter note, it has a sweetness and lack of grain bread note, if you have ever had that delightful fluffy, white bread that goes perfect with soup and butter, then you know that exact smell. After that there is a gentle spice and sweet Asian pears, it smells vaguely of poached pears rather than fresh ones, and the finish is a gentle blend of chestnuts and honeysuckles, with a delicate touch of wildflowers.
I love how many stems there are in this tea, lots of several leaves balled up into one…well…ball, it is very cool. The aroma of the soggy leaves is intensely buttery, there is a sweetness but it comes from the nectar of honeysuckles and hyacinths. The finish is wonderfully warm baking bread and sweet yeast. The aroma of the liquid is sweet and buttery, like freshly baked bread just slathered in honey butter, and that loaf of bread is sitting next to a blooming hyacinth.
From the first sip I am struck with the intense buttery thick mouthfeel, it is really amazing, I think if this tea had no taste (oh trust me, it does) and was just relying simply on the mouthfeel I would still be in awe. The tasting starts with sweetness of yeasty bread, butter, and honey, which then moves on to intense hyacinth nectar. The finish though, it swtiches pretty intensely to thick buttery greens, very much so like a mix of cooked bok choy and spinach, it manages to be very green and buttery without being overly savory…umami without the slightly meaty aspect that you get from some green teas, if that makes sense.
The aroma of the second steep is buttery sweet yeasty bread and hyacinth blossoms, again it reminds me of eating bread sitting next to a vase of blooming hyacinth, quite lovely. Again with the intensely thick and buttery mouthfeel, it coats the mouth and is oily without being slimy (drinking teas with coconut, now that I call slimy, this is only oily in sensation and not actual oil, an important distinction.) So this steep is intensely green and buttery, strong notes of turnip greens, cooked bok choy and cooked spinach. Usually when I have an oolong with green notes it is the taste of crushed vegetation (like walking through a forest and crushing leaves underfoot, I am tasting that smell) and not vegetal, so this buttery green intensity is immensely pleasant. The finish is juicy sweet hyacinth nectar that lasts for quite some time.
Third steeping! The aroma is a double punch of hyacinths and lilies with yeasty honey smothered buttery bread, it smells so good! One thing I find really fascinating is how sweet the aroma is and how savory green the taste is, me thinks this is why the taste is savory without being meaty. The taste starts out like the last steep, intensely buttery green with turnip greens, cooked bok choy, and cooked spinach. The finish kinda creeps up on me with a distinct blend of pear and apple that lingers well after the sipping is finished. I got as many steeps out of this tea as I could possibly muster, probably drinking it after it was done, but you know, getting more of this tea is going to be a hassle, so I need to make it last! I even ate the leaves when I was done!
Wow, it is beginning to look a lot like not Christmas, well, if you are paying attention to the weather that is. All of next week is supposed to be in the upper 50s-60s and that is kinda awesome, because it means I get to have my windows open and enjoy the fresh air. I might even have a tea picnic or just a picnic in general, get in one last frolic before it gets cold. Assuming it gets cold, if the long term predictions are to be believed it will be a mild winter for my part of the world. I wonder if that guy in Boston is going to be exporting his snow again this year…
Today we (it is the royal we in case you were curious) are looking at Tea Side’s Red Tea From The Old Trees, #3. This company specializes in teas from Thailand, and this particular red tea is made from rather large leaves from 100-300 year old trees, and let it be said, I have a weakness for large leaves, these remind me of long dark serpents that you might find while hiking in an old forest. The aroma of the pretty dark leaves with their smattering of golden trichomes is rich stuff. Blending notes of cocoa, strong malt, sharp wooden notes, honey, plums, and a very entertaining note of a bourbon barrel sans the alcohol bourbon note. I kinda love it when things smell boozy but lack the booze, certain red teas have that specific note and they make me rather happy.
I had quite the adventure with this tea, the first time I steeped it I used my standard amount of leaves (no, I don’t measure, I just eyeball to what feels right, though I really should get a scale someday to see how close I am to standard conventions) and steeping times, but that ended up with a tea that was too brisk and metallic with bitter astringency. So I tried grandpa style and it was much improved, but I wanted to gongfu this stuff, so playing around I found the sweet spot…the trick is light on the leaves and short steeping times. The aroma of the wet leaves is sweet and malty with notes of honey and oak wood, cooked plums, peanuts, and a very light touch of flowers, the website lists rose and tulip, and I do not necessarily get the rose, but I can definitely agree on the tulip notes. The liquid is sweet again, honey and gentle floral notes (not so much tulip, more a blend of distant flowers) burnt sugar, malt, and a woody bourbon barrel finish.
The first steep is light and brisk, this tea has a briskness to it no matter how I steep it, the briskness reminding me of an Assam, but the flavor profile reminds me more of cross between a red Jin Xuan and a Dian Hong. The taste starts out sweet like wildflower honey and ripe plums, it moves on to an autumn leaf pile and oak wood. The finish is very light, blending gentle sweetness and a touch of mineral.
I think that the steeping leaves look like sea monsters, which is fitting since the dry leaves look like snakes. The aroma of the liquid this time around is much sweeter, picking up strong notes of molasses, ripe cooked plums, honey, and burnt sugar. Underneath that sweetness is a delicate floral note and an autumn leaf pile with oak wood. These woody and leafy notes are making me think of late autumn when drinking this tea, so perfect timing. This steep is ramping up the sweetness and intensity, still brisk in the mouth a sensation that is good for waking up the senses. It starts with sweet honey drizzled cooked plums and tulip flowers, this moves to burnt sugar and malt. The finish is leaf pile and wood, both of these are dry in nature, not wet and loamy, the aftertaste is gently sweet and a touch mineral.
The aroma for this steep is sweet and fruity, notes of malt and plums with molasses and wood, but there is a distinct fruit wood finish unlike the previous oak wood notes. This steep is smoother in mouthfeel, it is still brisk but not as much so. The taste is gentle sweet, a near perfectly balanced blend of leaf pile, oak wood, fruit wood, honey, molasses, and plums. At the finish instead of leaf pile and wood, there is a resinous sap taste and burnt sugar that lingers. I was able to get a few more steeps out of this one, it is very light past this point and pleasantly sweet, though not very nuanced.
Remember how I somewhat recently reviewed a Roasted Yaupon? In that post I talked about the coolness that is the plant Ilex vomitoria, and I hinted at how in my next review of a Yaupon I would talk about the coolness that is its cultural history. Well I am finally getting around to it! Yaupon is an old drink, known as Asi or Black Drink, many Native American tribes used it as part of a purification ritual or before meetings (turns out caffeine makes for an alert brain) and it was slurped out of elegantly carved shells. But why, you might ask, is there vomit in its name…well, it was used in a purification ritual that sometimes (but not always) meant time to barf. It is up to a bit of historic debate as to whether or not other emetic herbs were added to the Asi or if the vomiting came from the huge amounts that were drunk, either way drinking a cup here and there luckily won’t make you hug the ivory throne (yay!) I think the most fascinating to me thing is several of the tribes that used Asi did not live in its native area and had to have it imported.
Really I could go on…a lot…Yaupon is a fascinating plant with a diverse history, I highly recommend at the very least reading the Wikipedia article on it. Since last look was at Lost Pines Yaupon Tea’s Dark Roast, now it is time for their Light Roast Yaupon Tea! Without the strong toasty notes of the previous Yaupon, this one I can really smell the greenness of the plant, which is pretty fun. Strong notes of holly leaves, boxwood leaves, hemp, spinach, hay, and turnip greens. It has a sharpness to it, sharp and green with underlying faintly sweet hint of fresh growth.
The aroma of the wet leaves (that are so fun to watch floating on top of the liquid) is sharp and subtly sweet, with notes of cut grass, holly leaves, boxwood leaves and spinach. There is also a distinct hint of turnip root and parsnip at the finish which I find immensely entertaining. The liquid has a real herbaceous tone to it, with sharp notes of hops and thyme mixed with hemp, spinach, and parsnip roots. It has a very delicate sweetness at the finish, but mostly the notes are green and fresh.
Yaupon is a strange tasting plant, that is something I will definitely say about it. Strange does not mean bad though, it just means describing this cup is kinda hard, it starts with an herbaceous sharpness, akin to holly leaves (which totally makes sense) and hops, with a slight bitterness like hops. This moves to cut grass and resinous sap with crushed boxwood, hemp, and spinach. The finish is sweet and uncannily like cooked parsnip and turnip roots, this lingers for quite some time. I find that if you let the cup cool most of the hop like bitterness fades and it is crisp, green, and slightly sweet.
You know, I still haven’t gotten around to mailing my camera away, for shame! I am so slack lately, but I have a valid excuse…yeah, that grumbling that I thought I was getting sick has come to fruition, I am definitely sick, blech. At least I am getting it out of my system before the holidays, so that is a positive, but it is cramping my style man, I gots stuff to do! Bah, I am sick of complaining about this sick, instead let me tell you how absolutely gorgeous it was today! I got to open up the windows and enjoy some fresh air, and the air smelled lovely, crisp and like wet leaves, one of my favorite ways for the air to smell. Plus sitting in some sunshine was excellent, I am a nightowl, but I am also possibly a cat and therefore solar powered.
Today’s tea comes from new subscription service, Rosali Tea, specifically their Hibiscus Orange Nectar! Before I get into the tea itself, let me say that Rosali Tea has the best box ever for shipping their monthly teas (three of them, if you were curious, for $14.95 a month) it is not a standard box, it is a box that is also a drawer…and I want a bunch of them to stack and use for storing things because I collect boxes. Really I just like everything about their packaging, especially the little cards with ingredients and about the tea in question. Hibiscus Orange Nectar honestly filled me with apprehension at the name, you all know my weird relationship with that tart red flower, but reading the ingredients put me at ease. It is a blend of Rooibos, Orange Peel, Hibiscus, Rosehips, Apples, Safflowers, Rose Petals, Vanilla, and Citrus Flavors it is described as being reminiscent of a creamsicle….one of my great weaknesses! It was love at first sniff, the leaves smell like an Orange Julius, creamy sweet vanilla and sweet oranges with a gentle touch of tart and roses. The roses are a fun addition and give me the evil idea of adding rosewater to an Orange Julius…I mean it works for mango lassis, why not those too?
Brewing the tea turns my little tea area into a citrus creamy delight, and I am ok with that. Funnily I rarely eat oranges, but I will go gaga for orange flavored things, especially if those orange things also involve cream, it is just so delicious and joy inducing. The aroma of the soggy leaves is a balance of oranges and creamy vanilla ice cream, with undertones of roses and a touch of tart hibiscus. Really the hibiscus is incredibly light. The liquid is creamy and sweet with notes of vanilla ice cream, oranges, roses, and a touch of hibiscus tartness. It is like an Orange Julius on an exotic vacation and has taken a fondness for the color pink.
Tasting time, will my love of creamy orange beat out my dislike of hibiscus? Unsurprisingly yes, because really it seems my dislike of hibiscus is truly waning in my old age, or I just get lucky and the blends I have it in know how to use it sparingly. This tea is surprisingly creamy for one made from rooibos and hibiscus, the mouthfeel is not incredibly creamy, more a mix between smooth and dry, but man, that taste is like ice cream. And oranges, so many oranges, it is like a slightly woody, rose water spiked Orange Julius. Sweet, warm, and cheerful…my only complaint with Orange Julius and creamsicles, I don’t like ingesting cold things, so having those flavors in a warm soothing tea makes for a happy me. There is a bit of tart at the finish, not too intense, the tea is sweet enough that I was not even tempted to counter the tart with sugar. This tea is delicious, my craving for Orange Julius has been sated for now.
There is a cat in my lap, an Espeon to be precise, who is happily keeping me warm. This really has no relevance, but I thought I would share that with you all since she is so immensely cute and cuddly. Today sadly was another day of getting nothing done since I still feel pretty nasty, I truly worry I am coming down with a cold, but considering I always get sick this time of year (mostly because stress causes my fibromyalgia to go bonkers) I am totally unsurprised. With luck this will pass quickly and I can get back to doing my usual routine!
Once again, we look into one of my older notebooks, because I drink too many teas and take too many notes, TBT posts really make me debate reviewing more than one tea a day, but I am pretty sure you all would hate me at that point! Today we are looking at a favorite type of tea of mine, Teavivre’s Golden Monkey Black Tea, a fuzzy golden tea from Fujian, golden and fuzzy just like a monkey, those oh so cute Golden Snub Nosed Monkeys, one of the few monkeys that I actually like. Ok, not true, I am mostly ok with monkeys, but I loathe apes with a passion, I admit it, I have a phobia, but that honestly has nothing to do with tea, so moving on. The aroma of these fuzzy leaves is rather intense! Strong notes of cocoa, yams, roasted peanuts, plum, and a touch of black pepper. It leans more on the side of savory than sweet, though it is not outright savory…just very light in the sweetness department.
Into my old, chipped gaiwan the leaves went for steeping, this gaiwan has moved on to a new home, chips and all. The aroma of the soggy leaves take a turn for the sweet, blending roasted peanuts and yams with a delicate honey and distinct dried plum note. The liquid is creamy and sweet, raw honey and yams with juicy plums and a wee bit of cocoa at the finish.
The first steep is fairly light, a gentle start to the golden fuzzy tea. It starts with a creamy sweetness and moves to juicy plums and rich cocoa, the plum notes linger and blend with honey at the finish. The aftertaste is short but sweet honey, and even though the first steep is light and has a memorable presence.
Whoa, the aroma for the second steep is pretty intense, very sweet notes of honey and juicy plums, with a starchy sweet potato finish. The taste is still pretty light, it is a gentle tea, with notes of cocoa, yams, and plums at the first. As the tea reaches the finish it picks up notes of dried apricots and a slight roasted peanut finish. Even though this is a light tea, it has a powerful sweetness and the notes are very crisp and distinct.
Third steeping, the aroma is very sweet, strong notes of plums and honey, with a starchy sweet potato finish…but there is also a bit of cocoa too! I do not say this very often with black/red teas, but this is a refreshing tea, it is light and sweet with notes of plum and apricots, that moves to sweet potatoes and roasted peanuts. It is a light tea, sweet and fruity and surprisingly refreshing, I find myself drinking this tea in the evening thanks to its lightness.
I am sooo annoyed at my body today! So yesterday I got up early so I could go to bed early, a logical approach to changing my schedule. Turns out my body had different plans, right as I settle into bed at a sane hour (3AM, woo!) I develop a double slam of a killer stomach and headache, so I didn’t end up getting to sleep until 8 in the morning…and I woke up an hour ago. This means my schedule is not adjusted, I missed out going out to lunch with Ben and running the errands I needed to run, and someone checked the mail before me. Of course I still feel pretty nasty, better than when I finally went to sleep, but still very off. Ah well, such is life with Fibromyalgia, some days are great and some are not, luckily I have plenty of tea and warm blankets to help me through.
Today is Wednesday, so that means it is time for What-Cha, and today’s tea of choice will be China Yunnan Wu Liang ‘Yi Mei Ren’ Black Tea, a Red Tea from one of my favorite tea producing regions, Yunnan! From Wu Liang Mountian in Puerh, Yi Mei Ren (which is named for the Yi Minority that inhabits that region) is made from big leaf material, making this a very fluffy Dian Hong. The aroma of the leaves is quite tasty, making this similar to a dessert tea, with notes of fruits and nuts. The blend of walnuts and pecans with cooked plums and dark cherries reminds me of a compote without the spice. There are creamy undertones, along with malt, and a slightly woody and sharp cacao shell finish.
Into the dragon gaiwan the leaves go! The aroma of the now quite soggy leaves is malty and rich, with notes of cocoa, dates, plums, and a touch of spice at the finish. The nutty notes have vanished and it has been thoroughly replaced with sweetness. Wait, I lied, the nutty notes did not vanish, they just migrated to the liquid! Notes of walnuts and cashews mix with cocoa and malt with a distinctly sweet creamy finish. The idea of this being a dessert tea is still staying strong with these sweet notes.
From the first steep I can say that the mouthfeel is very smooth, bordering on slick with its smoothness. It is not overly heavy, just gently sitting on the tongue spreading flavor. The taste starts out creamy, like a nice bite out of a bar of chocolate, this tea is immensely sweet. Honey notes mingle with plum and dark cherries, a distant floral note dances in and out between sweetness, vaguely reminiscent of roses. The finish is chocolate and it lingers for a while.
Second steeping time! The aroma is maltier this time, with stronger notes of cocoa and a slight woodiness as well, there are still nuts and creaminess, but the strength of this steep is malt. The taste is very similar to the first steep, a slightly heavier mouthfeel and stronger cocoa notes at the start set this steep apart, as does the malt note at the finish. It is still very sweet, but it is bordering more on dark chocolate than milk.
Third time, as you can tell from the photo this tea kept me company while I was painting, it was the right amount of invigorating and sweet where I could slurp and paint. This steep was pretty much identical to the first steep, smooth and light mouthfeel with creamy sweetness. The main difference between this steep and the first was a slightly stronger fruit note, specifically cooked plum, and the absence of that distant floral note. This tea was immensely tasty, definitely one I could see myself indulging in a lot.