3074 Tasting Notes
Now this is a pleasant cup!
It is a sweet mouth filling dian hong, laced gently with rose. What can I say? I enjoy the rich sweet potato taste of DH, & unlike my tea sister Sil, who sent me this Teavivre sample, I love the scent of roses, & I enjoy roses in my tea from time to time, so long as they aren’t overdone, or fake. This one is nicely done! It’s a sipdown, as I used the entire sample (2 minutes), but I only got it a few days ago & never added it to my database, so I don’t really get to count it. Thanks to Sil, Teavivre, & whomever the sample was originally sent to, for this lovely afternoon cup.
My pumpkin experiment left me wanting just a basic black tea, & luckily I brought a pretty good stash with me this weekend.
Recently there was a discussion on steepster regarding black tea pearls, with one person claiming they all came from the same factory. I will have to politely disagree, because I’m certain that this is not true. I’d say that all of the ones labeled ‘fengqing’ black pearls might, but due to my ‘pearl’ fetish, I have a pretty good selection of them, & I’ve observed the following:
– they come in different sizes
– there are also color differences sometimes
– most importantly, they don’t all taste the same
I would still like to do an official comparison of the ones I have, & maybe this week I’ll finally get around to that. Meanwhile, I can say for a fact that this batch, from Mandala, is distinctly different from the ones I have from TeaVivre, which is different from the ones I have from thepuritea. I like them all.
I think these black pearls have the boldest flavor of the three: malty, rustic, with a little pepper & today I’m feeling a little citrus & allspice.
First off, I made paleo pumpkin scones from this recipe to go with breakfast: http://www.freckleditalian.com/2013/10/guest-post-recipe-paleo-pumpkin-maple.html
I did not make the final glaze, as I’m at Tony’s, & I didn’t have all the ingredients I needed. None the less, the scones are tasty! They are more cakey than scone like. Oh, how I miss the bisquity yumminess of scones!
Anyway, I used canned pumpkin puree, which I still have plenty of, so I had an idea. My silly experiment:
I made a cup of Irish Breakfast, adding a heaping TB of pumpkin puree, some maple syrup, some cinnamon, & some vanilla. It was drinkable, but so so, & the worst part was, in spite of all my stirring, there was a thick puddle of sludge (pumpkin) at the bottom of the cup. :p
Oh well…it was worth a try.
Now…what to do with the rest of the pumpkin puree…
This is such a pleasantly clean & clear sheng, tasting lightly of cedar & feeling like a light vanilla creamy texture. Through the sippings it became more savory, with a green olive oil pepperiness, & then later there was a sweet citrus type taste & texture. There is a very lively energy to this tea. I feel very present, laid back, & calm, & I’m thinking “bubble bath”.
I’m trying to drink at least one of my TOMC/TOMCR teas each day, to work my way through them. This was from February TOMCR, & it’s a really nice one. Sadly, this is a sipdown.
Another tea I needed this morning!
Thank you Tyler!
I know this one is no longer available, & I do want to get some of the newer one, but it may be awhile, as I am short of funds. Luckily, I have enough tea here to last for the rest of my life. Although I’m sure there will be purchases made during the upcoming HoliDaze season.
Now, to my harp to practice for the choir rehearsal I have today at UMSL.