2341 Tasting Notes
I decided to go ahead & steep this one western style also, pretty much using the same parameters that I used for the Shui Jin Gui. It also has that ‘after aroma’ thing in the sinuses, & is a very nice & flavorful roasty kind of oolong that I love.
I don’t have any gigs this weekend! It’s been weeks since I had a weekend off, & I think it’s suppose to rain all weekend too. Tony’s picking my up in about an hour, & we’re going to meet another couple at the japanese restaurant. Then I think we’re spending the weekend in our PJs, being couch potatoes, cooking & eating awesome food, & drinking tea. I have packed a ridiculous amount of tea for the weekend…lol…I always take more than I can ever drink, because I don’t really know what I’ll want to drink, so I have to have a variety, right?
Just for the record, Tony & I have been together 13 years. His house is 5 minutes away from mine.
BTW, I posted pics of my garden on my FB, for those who would like to see https://www.facebook.com/terri.langerak?ref=tn_tnmn
This is a group Sipdown!
Leif suggested we make a big pot of this to finish it off, so we’re all enjoying is blackberry-ness! The boys & I have a goal to polish off all our Adagios, so we can order some new ones (plus refill a few that we really love). This is definitely one of my favorite Adagio fandom blends, although I like Bilbo Brew even better.
A tasty bold treat!
Now it’s gone.
Emily M sampled this earlier today, western style, & I realized I’ve never tried it that way, so I did! And it’s awesome! I went with 2 tsp in my regular cup. I wasn’t really sure how much time to go for, so I monitored it by hovering over the cup & sipping our 1 tsp sips every minute. I ended up steeping for 3 minutes, & then sat sipping & breathing in the loveliness that is this oolong. It’s fruity, hazelnutty, yummy caramelized brown sugar…sigh…AND there’s that amazing ‘after aroma’ in the sinuses after each sip, kind of an incense sensation that I wouldn’t think I would like, but I do. It’s what I think of as the Big Red Robe sensation.
Thanks to Stacy for sending along a sample of this with a recent order!
This is a very nice, very tasty oolong. The flavor is of the more earthly kind, woodsy, roasty, chestnut, & with a lovely sweetness. I’d like to add peaches to this, somehow. I drank it western style, but I’m sure I’ll have to get more & try it out in my Gaiwan.
Sample Sipdown…that puts me at 234.
I got this tea a few weeks back from the bulk bin. I’m not a huge drinker of white teas, I tend to find them a little too subtle for my tastes (little terri wanted me to write “boring”, she may be young, but she has grown up tastes).
I’ll try anything once or twice, so I did.
It’s not bad. The tangerine flavor is very light, over a bed of slightly creamy oatiness. A gentle & pleasant cup, a good contrast to the Qimen, kind of like those light & fruity sorbets they serve a teeny tiny scoop of at super fancy restaurants to cleanse the palate. I never eat at those places, but I have played my harp at a lot of fancy events like that, where they make a big deal over every course. Its fun to watch!
This is one of the Reserve TOMC teas from April. I drank from these leaves a few weeks ago, along with the other teas in this collection, but didn’t really get around to writing anything.
I enjoy this variety of tea, & have several in my collection from various sources, from the smokey brown sugar variety to TeaVivre’s highly fragrant version that smells like roses to me.
To me, Keemun teas have a nice rich middle flavor, but not so much of a bass or top note, which is probably why they get blended with other teas, such as Assam (very bassy). Anyway, I enjoy them.
So…I’ve been trying to decide what makes this one so special that it deserves a place in the ‘reserve’ club. It is very nice, but I’m still not sure. I’m lousy at comparing teas, just like I’m not an expert in visual arts, but if I see a painting that I love, I know I love it. If I taste a tea I love, same thing.
This tea appears as small black strands with red tinges.
The dry aroma is rich, earthy, sweet, with a hint of chocolate
The moist smell (heated in hot empty Gaiwan) = brown sugar & light smoke
Wet it smells of all those things, plus caramel apples & cream.
My formula: 4G + 4oz (quick rinse) X 3 sec
I wish I could say that I’ve been taking notes on every steeping, but I didn’t. I also didn’t write those things down last time. I don’t always know how to describe things, but I can say it tastes like Keemun! The smokiness is very refined, not an in your face kind of smoke. It’s a nice, earthy, caramelized brown sugar & apple. There’s also a light floral quality, & a sweet incense quality. And there’s chocolate. Of course, these are all subtle, & I have just enough of this to try it one more time. I plan on making the last cup in an regular cup with a longer steep time. Basically, I’ll brew it the way I brew my other Keemuns, to see how it comes out!