2861 Tasting Notes
I took my sons Drew & Leif out to breakfast, as a prelude to a day of prepping the front porch for paint. I made a large go cup of this tea to bring along, because the tea they offer at the breakfast joint is…well, it’s just not what I wanted :)
I have yet to meet a tea from the Wu Liang Mntns that I don’t like, & this one is especially nice, with a sweet chocolate richness, a hint of coriander, & a little floral in there too. A nice start to my day.
I feel fantastic!
I love sheng! I’m convinced that it is the cure all, & if it isn’t, oh well, I sure do feel 100% better than I felt a few hours ago! I was really dragging, people, it was all I could do to keep my eyes open, in spite of several servings of black tea. I started drinking this Sheng, & in no time I felt totally revived. If I still have a headache, I’m feeling no pain.
The dry leaf is in Shades of green, gray, beige, & brown, with a fresh & tart aroma like newly dried hay & grapes. When I warmed the leaf in my yixing, I smelled banana cakes & a heady floral quality. If you’ve never had them, banana cakes are sticky rice with a piece of banana in the middle, wrapped up in a banana leaf & steamed. Sometimes they put bean paste in there, & you can put other things in them too. You can also make them savory, but they’re especially nice as a dessert, drizzled with coconut milk. My kids have always loved them, especially my son Drew.
5G + 4oz Yixing (rinse) X 5 seconds…
The initial steepings were mildly lemony with a taste of green banana leaf. I’ve been drinking this over the past 3 hours, just a cup here & there. I took a break to put a chicken in the oven, another break to pick raspberries with Drew. I continued to sip while paying bills (ALL of my bills are paid! Yay!). I also drank a few cups with dinner. I’d like to keep drinking, but I’m headed out the door, so I may have to revisit this tomorrow, because I feel like there is still many cups left :)
I really should start drinking Sheng every day, it always makes me feel so fantastic!
I think I’ll fill my to go cup & take it with me…
A nice rich cup of lighty smoky sweetness.
This is day 2 of feeling weird in the afternoon. Yesterday I went to the Farmer’s Market. There is a chick who sells homemade ice cream, including non dairy ice cream, so I got one of her ice cream sandwiches, & it was pretty damn good! Strawberry Mango coconut milk ice cream, sandwiched between 2 homemade gluten free meringue cookies.
Shortly after eating it, every taste bud on my tongue swelled up & I started feeling weird.
I’m pretty positive she uses all natural ingredients, & I honestly don’t know if this was a results of:
1 – something in the ice cream…I recently had a similar reaction to pineapple
2 – the last cup of tea I drank yesterday. I’m not going to divulge it’s name, & I doubt that was it, although the actual tongue swelling started while I was drinking it.
3 – some air born allergy, which is also likely, at least for the ‘feeling weird’ part. Case in point, I started today feeling pretty good, but after going outside I’ve developed a headache & inability to focus, & about the only thing I can envision doing now is taking a nap.
Or maybe drinking some Sheng…
I made a pot of this earlier to share with my guitar player friend during our rehearsal. I think maybe it was too strong for him, as he only drank half of his cup. I drank the other 2 (that pot holds 3). One time when he came I served him some Sheng, which he totally loved.
We’re playing a gig next thurs night. We’ll start with a duet he wrote, then each play 3 original instrumentals or something, then another duet or 2. That’s the first set.
The 2nd set we’ll start with an Irish medley, then a couple jazz solos each, then we’ll play some latin jazz together. It should be an interesting gig!
The tea? Bold & black. For a more in depth review, visit one of my previous posts on it :)
Sorry, I’m a lamer…
It’s time to start drinking some of the teas I received in trades last month, right?
This one came from Stephanie.
I haven’t been a huge fan or Ruby Blacks, & realized recently that although I enjoy Taiwanese blacks in general, & definitely like them better than ceylon & darjeeling teas, I don’t really love them, at least not as much as I love a good Assam or pretty tea from Yunnan or Fujian.
My first cup of this was tart & tangy plums, kind of sour & fruity. If I were to pick a musical instrument, it would be a bright silver flute, & a brass section. There’s also some wood in there somewhere, but not a mellow woodwind section, more like an edgy upright bass player.
And toothpaste…yes…an underlying taste of toothpaste.
I made a 2nd cup, using a lower temp, & for me, it was pretty much the same.
I don’t hate it, and as the cup cools the tartness mellows a bit & I like it better,
except for the toothpaste.
Time to whip up a quick breakfast, I have a rehearsal in half an hour!
First off, thanks to Brett for sharing a sample of this tea with me.
The leaves are rolled up tightly & are of a chocolate brown, with a warm honey aroma that is very enticing. After steeping, the tea reminded me of honey nut cherrios, creating a mildly sweet & comforting cup, with a hint of cinnamon. The leaves are slow to unfurl, & resteep on & on. Once they open, they are beautiful, dark, & their aroma is like cinnamon & vanilla, &…well…honey nut cherrios!
Thank you to Angel & Teavivre for this sample!
4G + test tube steeper (5 – 6oz) @ 185F X 30/60/90/120seconds
Rich & green, with butter & chestnut. Each successive steep became a little greener, a little thicker, with a slight growing bitterness, but not in a bad way.
A lovely Dragon well!
This is my favorite ‘Caravan’ type tea. There is just enough smoke from the lapsang, just enough sweetness from the dark oolong, just enough punch from the Assam, & just enough earthiness from the shu puerh, to make a nicely blend that was the perfect savory side to my ridiculously decadent breakfast. If you want to see what I had: