3015 Tasting Notes
I am really behind on my TOMC sampling!!
This one is from October, & I’m just now finally getting around to trying it. It’s lovely! Nuggets with tails, in shades of medium to dark Jade green, the dry aroma is sweet & fruity, the wet aroma is a gentle banana rice pudding kind of smell.
5G + 4oz Gaiwan (rinse) X 3/6/9/12/15 etc…
This is a very delicate cup of gentle fruitiness. In the earliest cups I tasted homemade dehydrated bananas. Not the crunchy ones like you get from the store, but the chewy caramel textured ones you get when you dry them yourself, much sweeter, & a real pleasure to eat. The color is a very pretty spring yellow. Over the next several steepings (12 in all) the tea took on a sunny quality, a lightly fruity (peach?) & sugarcane taste, with a creamy vanilla texture. Near the end it reminded me of banana rice pudding.
I went with a little more leaf on this one, but then I forgot to set a timer, & got sidetracked a little & over-steeped it. Luckily, it doesn’t seem to have made a difference! It’s still delicious. I’m still thinking of a not too sweet dried fruit, dipped in chocolate.
I have to say that when I think of Assam, I’m thinking of something bold & malty, something that will wake me up, something from the Assam region of India. Transplanting assamica tea plants to other parts of the world, other soils, etc, makes for interesting & in this case tasty, variations in those teas.
The first sip of this today was a little bright & floral, as if I’d just woke up & someone turned the lights on, if you know what I mean. But after a few sips the rich maltiness & earthiness of the other 2 teas came into play, & I was a happy camper! This really is a lovely breakfast blend, with so many nuances going on in every sip. It’s bold enough to satisfy, sweet enough, & both grounding & uplifting at the same time.
About a year ago I joined the Verdant Reserve Tea of the Month club. This was among the first offerings. I can’t believe I still have some of this. I’m trying to make an effort to drink through more of these teas, as there is no point having them if I’m not going to drink them. I followed the same parameters as in previous sippings of this (see previous notes), & the results is a soothing cup. I suppose it could be considered a white sheng, & does have a really pleasant energy about it. The dry aroma reminds me of fresh goats milk, while the wet aroma is more like canned condensed milk with a little malt thrown in. The tea itself has a mild maltiness & creamy vanilla like texture. As I continued through the cups, my tongue developed a tingle, my brain got a little buzz on, & gradually the flavor became sweeter, reminding me of sorghum, only a diluted lighter sorghum.
I played a gig this afternoon, the monthly tea at the retirement home. Just for fun, I did a full hour of Beatles music, & the residents loved it. It was fun! For some reason, by the time I got home I was exhausted, just really really tired (I suspect it’s the mold level in the air). I started drinking cups of this about an hour ago, & now, on the 10th & final cup, I am feeling quite revived!
Ah, Laoshan Greens!
Every one of them is the freshest green tea ever, it seems.
Yes, they are a tad temperamental, without a doubt, but worth the extra attention.
This one was in my TOMC box from October, which I’m finally getting around to sampling. It’s sweet & creamy, but what is really interesting about it is the minty after-sensation. I wouldn’t call it an after taste, because I’m not tasting mint, but I am feeling it. My mouth has a ‘mint fresh’ sensation!
oh THANK YOU, this is more like it!
This tea is loaded with flavor & nuance. My taste buds are immediately tingling, my sinuses are tickled with aromas.
AND I can re-steep the leaves a couple of times, & it doesn’t immediately become colored water.
I’d like to give a Thank You to Verdant & other companies that actually source their teas from the people who grow them. I am a big fan of buying locally, but nobody in St. Louis is growing tea, & the best teas are grown by real people, the Master Han’s of the world. I want to drink those teas. Thank you for growning them! You Rock!
I’m starting the morning with a Breakfast Assam from a local tea company that is less than 5 minutes from my front door. I’m not going to share the name of the company, lest I incur the wrath of locals who think this tea is awesome. For them it probably is. For me, it’s just ok. Every time I brag on FB about a tea company I love, I get private messages from local friends wanting to know why I’m not encouraging people to ‘buy locally’ by promoting this company. They don’t get it. I can’t explain it without sounding like the snob that I am (and if you knew me, you would know that tea & good food are the only things I’m snobby about, & I don’t mean to be. I like good quality consumables, & if I’m going to drink tea & eat food, it’s gonna be damn good, or I probably won’t bother).
Final note: I realize that not every tea company can afford to go spend weeks in China, Taiwan, India, or wherever. Thus is life. If you’re selling mostly broken leaves that are probably way past their prime, & charging premium prices, don’t expect me to buy it & brag about it.
My rant is complete. Thank you.
Just finished up with a 2.5 hour rehearsal with cello & flute, all Beatles music for a gig we’ll play this thursday night. Earlier today I practiced a few hours for a gig accompanying the choir at one of the colleges I teach at. That concert is on Monday evening. I’m definitely all played out for today. Now to try to get in an hour of writing, & then sleep….sweet sleep….
This is one of my favorite non-caffeine teas, perfect for the evening. I love licorice, I love all the chai-like spices. It’s a naturally sweet treat.
A nice Shu, sent to me by Spencer, that is earthy & woody, with a little camphor in the later steepings. There were some chocolate notes somewhere in the middle. I gave a quick rinse, then steeped in my yixing: 15 sec/30/45/1min/2min/3min etc.
In these later steepings, it’s mellowed to a nice semolina sweetness, with a creamy texture. Still sipping…