1873 Tasting Notes
First tea of the day, this is a lovely gentle assam, sweet & fruity. There is a yeasty malty taste, reminding me of fresh baked honey wheat bread. There is also a ‘cheesy’ quality to it, kind of a rich thickness, a little tangy, almost like a cheese spread, or a nutritional yeast spread. Although this is not a bold tea, it is a complex tea, nonetheless, & a tasty one.
Today, in an effort to get some things done, I’m returning to my practice of 45/15. That’s 45 minutes of doing something useful, like practicing for the upcoming HoliDaze season, or working on my Nanowrimo novel, or deskwork, returning phone calls, etc. The 15 minutes is my hourly break to make tea, visit you guys, etc. I spent the first 45 journaling & doing yoga, etc. The 2nd 45 was fixing breakfast. Next up, 45 minutes on the harp! Here I go!
This afternoon was the St. Louis Harp Society Fall meeting. I’m the president (no real power, I just set up meetings & recitals & such). I brought my own tea (& I’m glad I did, there was nothing that interested me there), & this was still in my purse from yesterday, so I polished it off.
I’m taking a break from my novel. One of my main characters is brewing sheng in her yixing right now, & although I’d also like to be sipping cups of sheng, for now I’m going with green tea. I’ve always kind of enjoyed this one. The sencha is very clean, the cherry is not cough syrupy, there’s a light floral. I’m not as in love with it as I was when it first came on the market, but I enjoy an occasional cup.
I’ve been working on my NaNoWriMo project for the last hour or so, & drinking a pot of this tea. It is a peppery chai, which I kept from the Here’s Hoping TTB.
I actually started the day at Tony’s, drinking a cup of Butiki’s Irish Breakfast, because that’s what I have there. Now I’m at home. The Harp Technician, Ed, is here. He comes to town every year, making adjustments on the big harps (kind of like going to the chiropractor), so that they sound their best. I recently restrung my harp as well, so it will be in top condition, just in time for all the HoliDaze gigs.
Nothing to say about this tea, as I’ve reviewed it many times, & I’m suppose to be working on my novel right now!
I am a fan of Fujian Blacks, especially Jin Jun Mei.
That’s all I can say right now. I’m suppose to be working on my NaNoWriMo project, which I’m painfully behind on…
Tony & I are chillin’ on the couch, watching all the shows we recorded during the week: Bones, NCIS, Big Bang, etc. Tony records them during the week, then we zip through them on the weekend (or whenever we have time).
I love this tea! I only have enough left to drink it a couple more times, & I plan to savor every cup, along with resteeps. Hopefully Verdant will be able to offer this again, & if they do, I can guarantee I’ll put up another stash of it!
Tony & I went out to breakfast at the Southwest Diner. Although their tea selection is lame, the food is quite good. I brought 3 of these blooming buds, dropped them into the little silver hot water thing they brought to the table, that holds just enough water for one cup, & didn’t even need a strainer. When she refilled it, I made sure she knew not to dump the tea out (waitresses have done that to me before). I was set for tea!
I really enjoy these. I only have 3 left. I need to place a Mandala order.
Hey Sil… ;)
Why am I awake? It’s only 9am!
Oh yeah, it’s due to the time change last week…
Oh well…might as well have tea…
I’m at Tony’s, & I’ve been keeping a tin of this here for awhile.
This is on my favorites list of breakfast blends.
While I was at traveling tea, I bought several samples. I promise if I actually buy a larger amount, I will add a page for them. I already tried 2 of them:
Peachy peach is a rooibos peach blend (duh). It’s nice enough, using real peach pieces
Pumpkin chai is the bomb!! It’s also a rooibos blend, with locally grown & dehydrated super thin pumpkin slices & chai spices. I must have more!