2918 Tasting Notes
It’s the last day of the month, AND Halloween, & in between practicing sessions & food, I’m trying to manage a few sipdowns.
This one is from the very first box my tea sister Sil sent to me! And an awesome box it was, full of wonderful little packages! This is a black tea with citrus, cinnamon, vanilla, & other spices. It’s a little heavy on the cloves for me, but otherwise it really reminds me of ‘Constant Comment’. It’s been years since I’ve had a cup of that!
I only had one student today, at 11:00, & she really likes green tea.
I make a point of serving her a different one every week, which is fun. Previously she had only ever had bagged greens, so it’s always interesting to see how she likes the various greens I share. This was her first Genmaicha, & she loved it!
When you don’t see your friends for a long time, you grow in different directions, as we all know, & although I’ve always been into tea, the extent of my tea collection/obsession kind of blew my friend away a little bit. She started talking about making Kombucha & bringing over a mother for me, & was very interested in trying different teas to make Kombucha from. We had a nice long discussion about how teas are processed. The recipe she uses for her Kombucha uses a bagged oolong. Next thing you know, I was doing a show & tell on all my Oolongs, & then we shared several steepings of this one. I love the roasty incense & fruit qualities of Wuyi Oolongs, & this is one of my favorites.
I ran into a friend at the Farmer’s Market a few weeks ago. I’ve known her for 27 years, our kids knew each other growing up, but we rarely find time to hang out, so she came over for breakfast today. Almond flour pancakes, berries, homemade sausage patties, & Tiger Assam!! Bold & beautiful! :)
It was nice to have a little time to relax with a friend, even if I had to get up a little earlier than usual to do so (she was here at 9am!)
I drank a little of this during the late afternoon, while teaching. I was trying to get myself to drink something other than black, & although I’ve enjoyed this tea before, admittedly, it left me feeling unsatisfied. I’ve been feeling a little ambivalent about a lot of things lately. Much too much going on, not enough time to collect myself. And so my ‘fancy’ teas are sitting on the shelf, looking dejected, while I go straight for the comfort teas: rich bold blacks!
There is nothing wrong with this tea. On another day I would have reveled in it’s fairy-like qualities. I just couldn’t figure out what I wanted, & I hadn’t had this one for awhile. I should have gone with a Shu instead.
I’ve already reviewed this one several times. It’s a lovely yunnan type, twisted into snail coils, sweet & rich. I polished it off this morning, making a 16 oz dragon pot, steeped at 4 minutes, & then resteeped at 6.
I’ve been inundated with music to practice, life in general, & although I’m sure I must be insane, I will begin my nanowrimo project tomorrow at midnight, or maybe friday. We’ll see.
Jeez, I’m so behind on my posts that I won’t even try to catch up!
This is my 2nd tea of the day, the first one was a pot of Tiger Assam, which was absolutely wonderful with breakfast.
This one is a sample from Garret. It’s a green tea that was roasted in a clay jar, & it’s the flavor is very different to me. It reminds me of something, but I can’t quite place it… roasted green bell peppers & I’m kind of getting some roasted chestnuts in there too. Of course, my tastebuds might be a little out of whack! LOL!
All in all, I’ve gone through several pleasant steepings while teaching, & I’d call this a savory brew. Thanks Garret!