2913 Tasting Notes
I drank this all evening, on & off.
I was busy, so I don’t really have any notes to share, but I wanted to drink it, since I drank the original Phatty Cake yesterday. I can’t really give a comparison of the two…but I love them both. I think the original is sweeter, but they are both tasty.
What I can say is this was a wonderful bold & rich contrast to the last couple of steepings of the Huang Zhi Xiang Dancong I was drinking all afternoon. The Dancong had me so dopey & mellow, & the Phatty Cake woke me back up a little. I drank several steepings before dinner, & several more after.
Yesterday I put the leftover leaves in a jar of water in the frig. I added tonight’s leaves to the same jar, as I didn’t really feel like the water had absorbed much flavor. I’ll drink their fusion tomorrow.
I’ve had this sample, & another sample from Verdant with a different label that I’m pretty sure is the same tea (High Mountain Dancong Huang Zhixiang) for awhile. The September reserve club also included a Huang Zhi Xiang Reserve Dancong, but that one is from a different batch.
I’ve been drinking this on & off all afternoon. I drank the first several cups while I was teaching from 11 – 12. It was rich & tangy, with an amazing fruity & incense aroma. Then Drew took me to lunch (it’s great when your son says, “Hey mom, wanna go to lunch? My treat!” I love that!)
After we came home I gave it a rinse to reheat the leaves, & then I drank another several cups. Now it seemed more savory & woodsy. Then I wandered out into the garden for a couple of hours. Now I’m back, enjoying it again. These final cups have a peppery quality, but also a sweet liquore to them. I have no idea how many cups I’ve had all together, but my tongue is thick & tingling, & I think I see a long hot bubble bath in my future…yes…there I see it…
I’m finally working my way through the September TOMC offerings, one tea a day, so today it is the Bilo. The brewing suggestions:
“Cover the bottom of a tempered glass tumbler with leaves. Pour 175 degree water along the edge of the glass so that it does not splash over the leaves, but slowly submerges them. Drink as soon as you can handle the hot cup. Refill with boiling water throughout the day.”
Delicious. Absolutely delicious. Sometimes I have trouble with these kinds of methods, but today it’s going very well. The tea is delightfully green, rich, hazelnutty, creamy, & yet light. I have an amazing tingling sensation running through my mouth & to all points of my being in all directions. It probably helps that I’ve been doing a lot of Reiki lately. I love when tea feels like this.
So of course, I looked up “A Passage to Bankok” on youtube, posted it on my FB, & drank a cup of this while watching the video a couple of times. LOL, it seemed like the appropriate tea.
I’ve been drinking this for about 3 hours. I went with about 8G in my yixing, with the initial steeps very short, & then building the time up. I haven’t had any of this since March, I think, & today the Chaqi is outrageous! I’m flying high & loving it! Such a tasty Shu, my little cake is pretty much a flat disc now. I have a Phatty Cake II waiting in the wings.
Anyway, these leaves still appear to have much to give, but I’ve definitely had enough tea for today, so I put them in a jar of water, & they are in the frig now, to become a refreshing drink.
This tea is from the September TOMC.
I never really know what to say about white teas. Because my tasting pallet tends towards dark roasty caramel, chocolate, & incense, it takes awhile for me to ‘get’ these more subtle teas, & I need to be in a proper frame of mind as well. But Wang Yanxin, who I consider one of my tea guru’s, even though we’ve never met, has fallen in love with White teas. Will I?
Maybe not. But I am starting to appreciate them more.
This one starts out with a ‘stone’ flavor, & a citrus sensation around the edges of my tongue. I’m several steepings in now, & I feel like I’m drinking whipped cream! The flavor & aroma is a gentle ‘malto meal & cream’ kind of essence. It is also sweet, like a mountain spring, & lightly vegetal.
This afternoon I spent a couple hours in the recording studio with a couple of local Rappers, adding Harp tracks to a song called Angels.
I was nicely paid, I think the final product is gonna sound really cool, & they were really nice guys! I made them promise me that if/when they make a music video, I get to be in it, playing my harp dressed up like an angel. Turns out the owner of the studio was the engineer for my very first recording, which added a little nostalgia to the afternoon.
I came home & started enjoying cup after cup of this Sheng, which was the last of the TOMC Reserve teas this month.
What does it say about us Sheng lovers that we like teas that smell a little bit like a horse’s breath? LOL, sorry, I just had to say that!
The aroma of the dry leaf is heady, like incense or sweetgrass, a very rich & somewhat smokey vibe. This steeps into beautiful cup after cup of caramel colored tastiness. Initially it is a very pure lightly floral taste, but it gradually develops into an almost creamy sensation with a nuttiness that has me thinking Hazelnut Butter. It’s also very smooth & sweet, sweet like a spring rain. Yeah, that’s what I’m thinking. I still have more steepings to go, but I’ve probably reached my threshold for the night. I may take it back up tomorrow, doing a rinse first to reheat the leaves, & then see where it takes me.
Then again….maybe one more round…