2955 Tasting Notes
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?
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?
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.
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.
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!
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!
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!
Good morning Steepster!
Did you know that I had a crush on a boy name Steven Smith when I was growing up in San Diego, CA. It was during 4th grade, I think. I like to imagine that he grew up to be a tea proprieter ;)
If he did, he has done well. This in definitely one of my most favorite Assam (along with probably 10 others…they are all so wonderful in their own ways). This morning it is perfect for a slightly cool day & a bowl of breakfast. Bold, malty, sweet, & there is a bright fruitiness to it as well.