2913 Tasting Notes
I’ve been working my way through the BBBBox, & this one is from the 2nd round, contributed by TastyBrew. I enjoyed a 16oz pot of this with my breakfast, & while teaching my first student of the day.
What can I say about it? I don’t know, LOL. I wrote a pretty good review of it last time. It’s a tasty black tea, like so many others, with a little bit of a peppery edge, & a little bright.
Hmmmm…not really sure what to say about this cup of tea.
It’s lively! My taste buds feel like they are wiggling around, almost like I’m having a carbonated beverage.
It has a wild fruitiness to it, an almost unruly taste.
It also reminds me of beer, kind of a slightly bitter hoppiness to it.
That was the 3min steep.
While I’m waiting for the 5 min resteep, I’m measuring out tea for the Bodacious Babes Black Box :D
I’ve been drinking so much black tea lately! I’ve been on a serious black tea roll, which is fine since I have tons of black tea here, & I love it so much, but I feel like I am neglecting some of my other wonderful teas, so I brewed a cup of this, western style, & although it does remind me of Laoshan Black, it definitely does have a pineapple fruitiness, & in the resteeps there is a butterscotch taste. I originally got some of this through the TOMC, but am glad I also picked up a little more so that I can enjoy having it in my collection for awhile.
The Chai Tea experiment:
So yesterday I alluded to a homemade coconut milk creamer of sorts, which is included in an online recipe for Chai Thai tea.
I made the creamer yesterday, & tried it in a cup of hot tea. Today I decided to try the iced thai tea that it was really meant for, using this Bengal spice, which was brewed yesterday & chilled overnight.
It’s ok…I’m not sure how I feel about it. I’ll probably try it again, using actual Chai. I may try making the creamer again, with just with vanilla in it for flavoring.
For anyone who is interested in the recipe, here it is:
I’m feeling a little bit like I might be coming down with something, although it may just be another allergen in the air. To play it safe I’m drinking cups of Elderberry, which has proven to me over the years to be an excellent anti-viral. I’m also using this sinus spray called Boogey Buster, which is made with thyme oil & other things. It burns like hell, I hate it, but it really helps to keep the head open.
Last night I restrung one of my Harps, staying up until 3am to get the job done. This afternoon I knew I wanted some Sheng, & this was the only selection from the Sept Reserve TOMC I hadn’t tried. So I’ve been enjoying this all afternoon. I don’t really have much to say about it, other than it’s pleasant, lightly sweet, & I can taste the similarities between this & Master Han’s Wild picked Yunnan. While I was sipping it I was practicing Benjamin Britten’s “Ceremony of Carols” for a performance the first week of Dec. I was retuning my Harp over & over again, because new strings take forever to settle down. I was returning phone calls, & booked a gig for May. I was talking to a potential new student. I was doing other things too. Next time I’ll try to be still, so that I have more to share.
I came across this recipe for making iced Thai Chai. It calls for a homemade coconut milk creamer, which I had to make a half batch of, just to try it out. While I was making it, I started thinking how nice a hot latte would be, & so this tea became the first latte.
The coconut milk has a pleasant oranginess to it, which goes nicely with the Bergamot, & I added a little more sweetness to the cup. Not something I’ll be drinking regularly, but fun to try. I’ll let you all know how the iced chai comes out once everything cools down.