3071 Tasting Notes
Let me tell you true. Once a mighty storm blew up around me, the Kracken rose & swallowed up all me mates & ship, and only I survived, afloat on drift wood until I felt sand between me toes. Marooned, I was, with nothin’ but coconuts & fish, an endless beach of palm trees & coves. Hopeless, it was.
Ah, but luck would have it that I chanced on a treasure so vast, so rich: casks of the finest rum that had washed ashore.
Coconuts & rum, love, is there more to life than that?
“Yo Ho Yo Ho A Pirates Life For Me”
Ahoy, Pirates & Lubbers alike! It’s International Talk Like a Pirate Day, & I’m sailing on me ship, the Black Pearl. A true beauty she is, with full malty sails, a sweet breeze blowing, & a bold deck! So raise your cup high in her honor, me friends, & shout out a bold & hearty ARRRRRRR!!!
Join me in the day of revelry, debaucherie, & wild abandon!
One final cup this evening, something sans caffeine (cuz lets face it, I’ve had way too much caffeine today!).
This is a very nice creamy lemony tea from a local tea company. For more info about Trail Lodge Teas, here’s the link:
A Tale of 3 Yixings – Chapter…uh…6?
Today I bathed my Shu Yixing in this tea, which I haven’t drank for some time. It’s a really lovely Shu, with sweet caramel, molasses, & raisin notes. I enjoyed several cups of it for myself, & the rest went into a bowl. This tea really reminds me of Boston Brown Bread, which I used to absolutely love. I used to bake it all the time for my kids when they were young, before I had to give up all things with gluten.
Se La Vie, right?
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.