2485 Tasting Notes
I’m having 2nd breakfast.
After the first breakfast, the boys & I worked out in the garden for about 3 hours, clearing a pretty good size area of weeds, setting up a ‘playpen’ for sweet potatoes to grow in, & transplanting sunflower seedlings to grow along the back fence so that I can have a wall of sunflowers again, & tie them to the fence when they get too top heavy.
I’ll upload more pics to my FB soon, but I’m happy to say things are starting to shape up out there! Still a ton of things to do, more things to plant, etc, but at least I can see the progress.
This Golden Monkey is pleasantly Malty & tasty. Teavana is no longer carrying Black Dragon Pearl, & they claim this is the same tea, but it never tastes the same to me. Still, a decent cup.
The boys & I are enjoying our final pot of this Clara McGee fandom blend. It’s been a fun blend: lemony, sassy, a little creamy.
We’re also contemplating our next Adagio order, reading about the 3 Clara Oswin Oswald blends, & finishing our breakfast.
Next up: out into the garden! So much work to do!
After visiting the college & running errands, I returned home to teach. I shared the last pot of Ms Li’s Dragonwell (from last year) with a student. Drink up the old, make room for the new! The new version of this is waiting patiently in the TOMC box. Maybe next week I’ll have a green tea drinking day…
It’s been a long day. I had to go over to the University for my Harp Student’s end of the semester jury. If you’d like to hear the piece she played, “Clair de Lune sur l’etang du Parc”, by Marcel Tournier, here’s a youtube of someone doing it (not my student)
I made a 16 oz go cup of this blend, which is actually pretty nice. There’s just enough Keemun in there to give it a sweet, earthy & slightly smokey leaning.
First cup of the day!
This is a blend of Silver Needle, Darjeeling, & Kenyan teas put together by the London Tea Room (based here in St. Louis) in commemoration of the engagement of Prince William & Kate.
I’m not as into blends as I once was, prefering to enjoy each variety on it’s own merits, but this is a pleasant combo.
Leif asked me to log 2 teas for him from TTB-A:
Candy Cane – 52 teas – steeped for 3 minutes – nice peppermint flavor!
Ice Cream Cake – David’s – very sweet on it’s own, as might be expected. The bits of freeze dried ice cream & rainbow sprinkles dissolved to sweeten the whole cup. No sweetener needed. He added creamer, which brought out the flavors even more.
A few days ago the TOMC bundle box arrived from Verdant. I took a peek at the sampling pages, but haven’t actually opened any of the teas just yet. I’ve still got tons of samples from Sil, I have the TTB-A, I have a garden I’m still planting, I have gigs, students, & I’ve come to the conclusion that there is only so much tea one can drink in a day.
And quality is better than quantity.
Which is why I’m drinking this one.
If I was going to study with a tea Master, I think it would be Master Bi. I’ve decided he is the Guru of Tea, at least for Wuyi Oolongs.
This tea, which I have sampled already before (& purchased more of…twice), is probably the most nuanced tea I’ve ever had.
This tea is about an amazing aroma, a total mouth filling sensation, a aroma & sensation that rise into the sinuses & fill them with a perfume that is thick, heady, fruity, floral, sensual, & lingering.
Initially it kind of freaked me out.
I love it.
When I do gongfu sessions, I tend to get bored with most teas after awhile. This is one that I can continue to enjoy for hours. I very rarely give teas a rating, but this is THE top wuyi oolong, as far as I’m concerned. I don’t believe a wuyi can get any better than this. I think this is as close to an authentic Big Red Robe as anyone can get.