2816 Tasting Notes

A Tale of 3 Yixings – Chapter…uh…6?

Today I bathed my Shu Yixing in this tea, which I haven’t drank for some time. It’s a really lovely Shu, with sweet caramel, molasses, & raisin notes. I enjoyed several cups of it for myself, & the rest went into a bowl. This tea really reminds me of Boston Brown Bread, which I used to absolutely love. I used to bake it all the time for my kids when they were young, before I had to give up all things with gluten.
Se La Vie, right?

MsWhatsit

I’m looking forward to cooler weather so I can try some similar blends for the taste adventure…Aw, who am I kidding? I just want to review a Shu tea so I can make puns about it.

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100

A Tale of 3 Yixings – Chapter 5

The 3rd Yixing is a red Zi Ni Shi Piao. I’ll post a photo of all my babies some time soon. Last night I seasoned this one with the finest & oldest Shu I’ve ever had (& gratefully still have some of), this Xingyang Golden Leaf. I am amazed everytime I drink this tea. I feel as if I’m in the akashic library or something. This tea evokes an ‘ancient’ feeling & imagery, & I love it! So what better tea to share with my Shu Yixing, what better tea to bath her in? Of course, I drank my share of the tea, how could I not?

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100

A Tale of 3 Yixings – Chapter 4

The 3rd Yixing is a red Zi Ni Shi Piao. I’ll post a photo of all my babies some time soon. Last night I seasoned this one with the finest & oldest Shu I’ve ever had (& gratefully still have some of), this Xingyang Golden Leaf. I am amazed everytime I drink this tea. I feel as if I’m in the akashic library or somethings. This tea evokes an ‘ancient’ feeling & imagery, & I love it! So what better tea to share with my Shu Yixing, what better tea to bath her in? Of course, I drank my share of the tea, how could I not?

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A tale of 3 Yixings – Chapter 3

I gave my green yixing another bath today, using this Sheng, which I have plenty of. The first couple of times I drank this one, it was WAY TOO INTENSE! Very loud, very bright, very brash. I’m grateful to say that it has calmed down considerably! The flavor is kind of nutty & aromatic, like eucalyptus or maybe camphor.

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A Tale of 3 Yixings – Chapter 2

In a moment of wild abandon, I bought 2 more yixings last friday from Garret, & they came yesterday. Of course, I couldn’t wait to make them my own, so yesterday afternoon/evening I started the seasoning process, boiling them (separately), & then giving them each a bath in tea. I wanted each one to have their very first christening with the finest tea I have, although part of me said, “just used something you have a lot of”. Another part of me wanted that first pot to be extra special.

The pot I picked for Shengs is of green clay. The first tea I brewed in it, taking time to savor a few sips from each pour, was the oldest Sheng I have: 1996 wild Picked Mengku. It’s a lovely Sheng, so very mellow, sweet, & creamy textured. Of course, the yixing added a rocky taste. I filled a bowl with tea, also reserving some of the best tasting cups to drink. When the tea got cold, I removed the pot & let it dry out.

I still have some of this Sheng left, & I’m going to save it for awhile, & then really enjoy it once my yixing is really ready, but I don’t regret using some of this fine tea for my green yixing’s initiation.

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Ughghghg! Steepster ate my note! I’ll try again…
The Tale of 3 Yixings – Chapter 1

This is a lovely, tasty, roasty chocolaty Oolong. I love it, & it’s one of my top 3 (so far). I bought a chocolate colored yixing awhile back just for Wuyi Oolongs, did all the initial seasoning stuff, & have been giving my teapot a bath once a week or so since. Basically, I steep tea in it, taking a sip or 2 out of each pour & then putting the rest in a bowl. I reserve a couple of the tastiest cups to drink, of course, & when the bowl is full I put the pot & lid in there, with the tea leaves, & leave them immersed in the hot bath until it’s completely cool. I’m still learning about yixings, but this seems like a good thing to do, I like it, & they seem to like it too! :)
The hardest part is not drinking all the tea, especially when it’s something as delicious as this one!

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I shared several steepings of this with one of my adult harp students this afternoon, & also drank a few more cups after she left. I think my favorite steeps are #4 – 6.
A pleasant & light floral essence, a sweet fruitiness, a slight tangy edge. My student had never tasted a tieguanyin before & was enthralled by it!

Stephanie

It is so much fun to introduce people to different teas :D

Terri HarpLady

That it is!

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I drank several steepings of this during my morning teaching sessions. It’s a pleasant creamy cereal kind of tasting tea, with a vanilla mouthfeel (not taste). There is more subtleties to it than that, but I’m just trying to play catchup between students, so for now, that’s all I got!

Sil

nomnomnomnomnomnomnomnom

Terri HarpLady

Have you tried this one yet?

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This tea & I have had a rough relationship.
The first time I drank Yu Lu I got a tummy ache, but in all fairness, I drank her on an empty stomach, which is not always a good idea for me, brewed in a cup as if she were Laoshan Black, & those are not good parameters for this tea. Since then, Yu Lu & I have gotten to know each other better. Today we are going with a gongfu session in my little porcelain blue lotus, a teapot that I absolutely love! Don’t worry, I had a good breakfast first!

We started with 5G & 3 very short (3 seconds!) steepings, with the flavor being sweet & rich: malty chocolate & sweet potato, with an underlying creaminess. The first pour of each round goes into my cup, with the 2nd & 3rd being combined in a cute little white porcelain cream pitcher that I bought at Target.
The next round of 6/9/12 seconds – still nice, but a little thin. I’ll probably give the 2nd round more time, next time. Like 10/20/30 seconds.
Third round: 1min/2min/3min These are not exact times, but estimates.
This round features more of a rocky highly mineralized flavor, a crisp clean texture, & a skull shining chaqi sensation, which I’ve come to enjoy. My mouth & head feel bright & shiney!

Cavocorax

When you do this, how big are you cups? It just sounds like A LOT of tea.

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Bio

I’m so excited to have found this community! I’m a self-employed Harpist (acoustic & electric – Originals, Classical, Rock, Jazz, etc) & Singer/Songwriter. My days & nights revolve around teaching at home, playing gigs, gardening,& fixing awesome food to eat. My schedule is different everyday, but I just go with the flow, & I sip a lot of tea!

My love of Tea began with Herbals back in the 70’s. One of my favorites was a licorice blend from House of Hezekiah, an old tea shop in Kansas City. There was also a tea with mint, rose petals, chamomile, etc called Nuclear Casual Tea.
In the 80’s I gave up caffeine, chocolate, alcohol, (& a few illicit substances…), and brewed medicinal blends & tinctures to support 4 pregnancies (all children born at home). In the 90’s my love affair with green teas began when I discovered ‘The Republic of Tea’. Their beautiful teas & packaging inspired my original song, “TeaMind”, from my CD “Zen Breakfast”. If you’d like to hear the song for free, drop by my website.

In general, I drink my teas straight, but occasionally I add a pinch of Stevia & maybe some coconut or almond milk (I’m allergic to dairy, gluten, & various other things & avoid most sweets.)

I’ve explored a variety of teas:
Whites tend to be a little bland…sorry
Oolongs – wonderfully sensual
Roobios – I’m not a fan in general
Puehr – a fairly new direction for me
I’m not a huge fan of flavored teas, but I do make exceptions, & I’ll try just about anything once.

And Black Tea, Oh how I love thee!!
I am on a quest for the most wonderful breakfast cup! I will find you, my Love!

Location

St. Louis, MO

Website

http://www.harpsinger.net

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