3010 Tasting Notes
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…
To celebrate Leif’s birthday, Drew & I took him to lunch @ Cheesecake Factory. Actually, I took him to lunch & Drew came along & paid for his own lunch, LOL.
Here’s a photo:
Then I drank the last of this tea, in 2 steepings, 3 & 5min