3050 Tasting Notes
I feel like cookie monster right now, this tea is so delicious. When I saw it in the Here’s Hoping TTB, I immediately said to myself, “That’s MINE! mineminemineminemine!!!”
I want to thank the people who had that box before me, you know who you are (awkward soul, claire) for including some really wonderful teas that I wanted to try!! Usually by the time the box gets to me, it’s just a bunch of chemical laden cast offs that nobody wanted, so I’m generally disappointed. THIS time was different, & I really am grateful. So again, I thank you!
Yes, I took all the awesome stuff from the box, & I would feel guilty, but as Tea Sipper will discover, I loaded it with goodies just for her! So I am absolved of all guilt! LOL, I also tossed in a few castoffs of my own, which aren’t bad, just not to my taste.
Today I poured the whole sample into a cup, steeped 1 min/2/3. All steepings were AWESOME! And it’s a sipdown, leaving me with only 265 teas!
Today is my youngest child’s 21st birthday. His name is Leif, & I posted his pic on my FB https://www.facebook.com/terri.langerak. He’s a great kid, in his 3rd year of college, & although he looks like a stoner, he’s actually as straight as they come, AND he drinks tea.
Feel free to wish him a Happy Birthday.
Geez, I guess I’m not the only one who hasn’t drank these August teas yet?
This is, first off, a gorgeous tea, IMO. It’s real delicate looking, in shades of palest greens, cream, & sage highlights. The smell is of delicate greens & cream. The brewing suggestions are my least favorite green tea brewing method: fill a 8oz glass cup with 195 degree water & sprinkle the leaves on top. Start sipping, blowing the leaves away until they sink, add more water as needed. This rarely goes well for me. By the time the first cup is cool enough for me to take a sip, it’s usually very bitter, no matter what tea I use. I’ve tried this method with Jingshan & Dragonwell both, & so I usually use my glass steeper instead.
Since there’s enough of this for me to sample it a couple times, I went ahead & followed the instructions this time. Doing things this way has it’s appeal, of course, because I get to watch the leaves doing their underwater dance, floating up & down in a random dreamlike way. There was a point where all the leaves were laying on the bottom, except for one that was standing on it’s tip, fully unfurled like a sail! Or maybe a seaweed frond.
This first cup was a little rough for me. By the time I was able to sip it, it was fairly potent, green, & kind of bitter. Then I started noticing the taste of lavender, which is a little out there for me, but ok. Each time I added water to the cup the flavors got a little milder, the 3rd of 4th cup has kind of a citrus flavor. I ended up enjoying it ok, although next time I’ll return to steeping in the test tube.
I awoke this morning, having made a decision to work my way through the Verdant TOMC bundle from August…finally! I’ve drank Zhu Rong a couple of times (& purchased enough of it to probably keep me set for life), and had cups of Yu Lu & Bai Mu Dan (a couple of days ago). Today I’m working on the Reserve club teas: Wang Yanxin’s Jin Jun Mei, 1st picking Jingshan Green, Haixintang Banzhang Mountain 2007 Stone Pressed Sheng, & this 15 year aged Tieguanyin.
What to say about this tea? I’ve been through several steepings & I would describe it as a very refined cup. The roasting is very light, the taste is gentle & sweet. The floral qualities are alluded to, but not dominant & more like a very light incense, which I can feel as a sensation in my sinuses.
Admittedly, tieguanyin is not one of my favorite teas, although I do enjoy a cup here & there. Having said that, this is a very mild cup, with a ‘pure’ quality to it, as if I were drinking from a mountain spring.
If I ever meet Wang Yanxin, I’d like to give her a big hug.
Her Jin Jun Mei is wonderful. I also have a secret stash of Yanxin’s Reserve Shu, which is lovely. I think she has excellent taste in tea, & have loved every tea that she’s been connected with (Golden Fleece immediately comes to mind). OK, I admit my relationship with Yu Lu Yan Cha was a little rocky at first, but I’m over that. It’s delicious.
This tea is everything I want it to be. A rich thick mouth, sweet honey that lingers, & a little tangy pepper in the later steepings. I’ve been drinking it most of the day.
I suffered a near tragedy this morning. I was prepping my little blue lotus teapot for gongfu steepings of this awesome tea. My little teapot came with a pretty yellow leash the helps keep the lid in place when you are pouring the tea. I learned right away that it is best to detach the lid from it’s end of the leash when not in use. Also, the leash can be used with my Yixings as well (a nice bonus!). Here’s what I’m talking about:
That site actually gives instructions for making one! yeah!
SO…the double strand that runs up the center of the knots accidentally got pulled most of the way out! Aughghghghghgh!!!
At first I though all was lost. I tried using tweezers to fix it, & that didn’t work. Then I remembered my crochet hooks. I used to crochet a looong time ago, & still have my hooks, just in case I ever have time to take that art up again. Of course,the smallest hook was missing. The next to smallest was small enough. I won’t bore you with the details, but it took awhile, with a few mistakes, but as they say in the i ching, “Perseverence Furthers”. (No, I don’t not throw the
i ching, but my ex hubby did & even went as far as to grow his own Yarrow so that he could do it authentically with yarrow wands).
So now my little lid leash is healed. This tea is the awesome reward.
I’ve been sipping this tea for an hour or 2.
It is sweet, smooth, & has a pastry quality to it.
The flavor is a little flat, but I’m pretty sure that is because my yixing is sucking up a lot of it!
I have enough to sample it again, but I’ll wait awhile & give the yixing time to absorb flavors from other Shu’s as well.
Then we shall see!
Much thanks to Garret for this generous sample!
This is the final tea from the series of teas Sil & I sampled from TTC.
How to describe?
This is one of those ‘bug bite’ teas, so the honey sweetness is there, along with the stone fruit ‘jaminess’ of #154, & a hint of coriander (or at least what my tastebuds translate into coriander!). This also has a nice thickness to it. It’s really very tasty!
This is another interesting tea from TTC.
It’s very smooth, sweet, & again fruity, but not in the same way that the other ones were, & a little tangy. And once again, there is something I taste that I recognize, but can’t quite place.
These teas from TTC are a challenge to my taste buds, as they are very different from what I tend to drink, basically a while new genre of black tea, at least for me.
Following the same steeping parameters as for the other TTC teas today.
This medium roast oolong is interesting. The dry leaf is curled up, like a floral tieguantin might be, but instead of the beautiful jade green, it is more of a tan/brown color palette. There is a taste here that I immediately recognized, but could not place. Then all of a sudden there it was: Strawberry! The roasty taste is mild, & brought to mind toasted walnuts, which made me long for a walnut pastry with a creamy filling & strawberries on top! Wouldn’t that be lovely!