3068 Tasting Notes
Sil & I have been sampling teas from Taiwan Tea Crafts, & so far they have all been tasty & interesting, rather different from some of the other teas I usually drink. This one is no exception!
The dry leaf is small nuggets, similar in color & size to dry elderberries. The dry aroma is a yummy fruity jam, thick & sweet. I preheated the gaiwan, & then let the tea sit in there for a minute & the aroma was of a fruity pipe tobacco. After a quick rinse, it smelled like roasty fruit wood.
I started with 5 G + 4oz Gaiwan X 15sec, adding 15 sec to each steep.
The first 3 steeps were almond/hazelnut butter, sweet & creamy with a caramelized fruit jam, increasing in butteriness with each steep.
4 – 6 A heavenly elixer! Hazelnut crusted fruit torte, I can’t quite pinpoint the fruit, with a brown sugar crust.
I smelled the leaf at this point, & the aroma was of roasted honeyed apricots!
7-9 I feel like I could keep steeping these leaves forever. The brew is still dark, the taste is still sweet & nutty, with a creamy nut butter sensation after the sip is swallowed.
This is a delightful tea! Everything I had hoped it would be. If it was earlier in the day, I’d keep steeping, but since it’s not, I put the rest of the leaf in a jar of water in the frig, where it will hopefully become a tasty refreshment for tomorrow!
Thank you Nicholas & Misty Peaks for this wonderful cup of Yum!
Although this is a young sheng, it lacks the wild & brash unruliness of so many of the shengs I’ve tried. This is perfectly delicious & refined tea, with a sweet smooth fruity taste. I’ve been drinking it for a couple of hours, & it really is a delicious nectar. I’m probably gonna have to add some of this to my collection too.
This afternoon I loaded up my Harp & gear, & a go cup of this lovely lovely tea, then headed out to play my monthly tea gig at the nursing home. I consider this tea to be a special treat, a wonderful combination of toasty roastiness, chocolate, caramel, & Yum! Perfect alone, but today I added a tad of Maple syrup, cuz it’s also yummy that way!
I made a pot of this earlier today to share with one of my students.
The wet leaf smells phenomenal!! It is this crazy fruity sweet aroma that defies description. The tea itself was ok, but I think there was an element of user error in play, meaning I don’t think I used enough leaf. Luckily I have enough of this to try it several more times!
This is Delicious!
Thanks to the Little Red Cup for sending me this tasty sample. I really enjoy Keemuns, but of course no two are ever alike. The flavors I tend to look for are a little smoke & a brown sugar sweetness, a pleasant richness that is a little fruity/earthy/& sometimes slightly floral.
It’s all here in my cup, beautifully balanced, absolutely delicious.
That’s all I can say. Thank you. I’ll be adding this to my collection.
I’m finally getting around to sampling this Sheng, from the September (Final) edition of the Reserve TOMC. I’ve been drinking this for a couple of hours. The leaf is beautiful, expertly separated off the cake to preserve each piece without breakage. The initial dry smell is a rich & creamy green aroma that I love. After a quick initial rinse, I steeped in rounds of 3, sipping from each cup separately.
The earliest cups were gentle & like freshly mown hay, sweet & green. The 2nd round was a little astringent.
In the third round a citrus taste came into play, but it was more in the after-taste than in the actual sip.
One thing I’ve learned about shengs is that it’s important not to write them of as ‘just another sheng’ at the beginning, because if I stick it out, the interesting flavors gradually rise to set one apart from another. With this one, it’s kind of a sweet-lime taste. My parents have a lime tree & they tend to leave limes on there for a long time. I mean, you can only use so much lime, right? So they pick one when they need it, & sometimes there is a new crop of limes & last year’s limes are also on the tree. They just keep getting a little juicier & sweeter, unless they are picked or fall off. So the flavor of this reminds me of those sweet limes, still waiting to be picked from months ago. The 4th & 5th rounds have a creamy texture, a lovely sweet taste, a nice tongue & brain tingle, & even a slight salty sprinkle in the after-the-after taste (4th round), as if teeny tiny geysers of sea water sprayed up out of my taste buds in celebration. Admittedly, I have a tea buzz, & this last cup of tea is like drinking ‘clarity’ itself.
A quick backtrack off yesterday, because I DID drink a lot of tea!
Crazy me, saturday night I stayed up til 3am, because I decided to redo my entire Bridal Fair display, & there were things that I needed to do at the last minute. I’m not always great at thinking very far ahead.
So yesterday I got up at 7, took a quick shower, & brewed 2 steepings of The Black Lotus. 1.5 went into my go cup, the other .5 was drank while stumbling around the house, loading the final bit of stuff into the car, etc. The go cup of tea was enjoyed while driving & unloading my gear into my booth. Then I went to breakfast. My first 2 cups of tea there were meant as a test of the water, using tbags that were in my purse. I drank a cup of Tazo Awake (pretty bitter), & a cup of Twinings English breakfast, which was acceptable. Then I pulled out the Anxi Fo Shou, had 3 cups of that (3min/4/5). Thank you Verdant Tea!
Then I poured 6 Mandala Black pearls into my portable brew basket on top of the Anxi & ran 2 more steeps (4/5), refilling my go cup, & savoring the last bit. This kept me happy for an hour at the Bridal Fair.
I was able to refill my cup with hot water at the fair one more time, dropping 2 Tazo Chai bags in there with some stevia.
Final tea of the day, once it was all over with & I was at Tony’s house in my pjs, a lovely cup of Bilbo Brew.
A long day, but luckily with some tasty teas, & hopefully profitable in the long run as well.
Yesterday was a lonnnnng day. Today I’m pampering myself. I slept 10 hours, & I’ve been drinking this lovely tea for 2 hours. I put 5 G in my blue lotus 4oz mini-teapot (which I absolutely love, Garret), & have been doing incremental steepings. The first one was for one minute, but I tasted a small sample every 15 seconds, lol, & they were all yum! I added 1 minute to each steeping, & they’ve all been delicious. Next time I’ll probably go with shorter steepings from the get go, & not add time as quickly, but that’s one of the things I love about tea drinking: the experiment.
The earliest cups were butter & honey with a little shroom.
This built to a maltier shroominess, & the cup I’m on now is an electric tongue tingler, if you know what I mean. I feel a nice energy spreading throughout my body, something I really needed this morning, & a reminder that tea is more than just flavor. This one is tasty AND has nice Chaqi!
And now I’m