1852 Tasting Notes
This is a sweet & creamy diversion from all the serious ‘grown up’ teas I’ve been drinking today. It really is everything it promises to be! I sweetened it with some stevia, and it’s dessert in a cup.
My confession: I have not been a huge fan on Dancongs. They always seem to get bitter so quickly! I’m not the most coordinated person, & when it comes to steeping something for 2 seconds…well, lets just say that I tend to over steep. I was extra careful with this one.
The dry tea smells of fresh laundry! It has a very ‘clean’ smell, like fresh linens!
I’ve spent the afternoon sipping on this tea, & rather than make extensive notes about each steeping, I’m just going to comment on it as a whole. Things I’ve noticed:
*A floral taste, along the lines of ‘orchid’, but with more of a ‘wood’ influence. There is also a mineral flavor.
*a metallic sensation, especially on the sides of my tongue. It’s a very ‘bright’ sensation,& cooling, which I suppose could be compared to ‘snow’, now that I think of it.
- The tip of my tongue feels extremely ‘awake’ & bright. I’m thinking the word ‘tantalized’ might fit. Again, this could be compared, in a sense, to what it might feel like if I stuck my tongue into a snow ball for a minute, LOL.
- There is also a sweet, mouthwatering sensation under the tongue.
I’ll go back to sipping now…
Thank you David, for this month’s offerings!
I’m having an awesome day! Here’s the teas I drank so far, but don’t really have time to write full on reviews, as I was on the go:
Zhen Qu (butiki)- a little malt, a slightly floral bouquet, next time I think I’ll make it a little stronger.
Mi Xian Black (butiki) – sweet notes of honey!
Imperial Breakfast blend (verdant) I can’t believe I still have some of this! That was the tea in my ‘go’ cup this morning, as I rushed out the door to UMSL, to attend my Harp student’s Jury.
Matcha – with lunch, another stir fry, accompanied by a heaping serving of my newest home made Kimchi! This is a really potent batch too!!
Now I’m home, I’ve eaten, my students will start coming. Time for some serious steeping!
This is another one of the teas from the Verdant Tea of the Month Reserve Club. I was sort of holding off on reviewing it, waiting to see if someone else wanted to take the lead on this one, so that I’m not being the first to review everything. But I can wait no longer!!
The dry tea has a slightly green smell. I give a quick rinse, & a short steep, emptying the Gaiwan into my cup. The wet leaves smell like almond essence & …banana pudding? I have my face in the Gaiwan, just breathing…in & out…& a miraculous sensation of sugar occurs in the back of my soft palate, I’m smelling sugar! I linger…I’m smelling a bowl of banana pudding with those yummy almond sugar cookies dipping in it.
The tea itself is a beautiful butterscotch color, with a sweet almond essence, along with a floral note & sparkling sensations on the back & undersides of my tongue. I’ve been enjoying it for a few hours now, just steeping & sipping. It’s very nice, but I have to confess that I’m not always the greatest at short steepings, & this one can take on some bitter & drying qualities if you let it go too long. I got sidetracked & that happened with one cup.
Se La Vie
(I’m sure I spelled that wrong, I don’t know French)
Home from my gig, feeling a little drained, I made a quick lunch stir fry of chicken, bok choi, spring onions, ginger, garlic, toasted sesame oil & fish sauce. My home-made Kimchi & Sauer Kraut are both bubbling nicely, and the Kimchi will be ready tomorrow! So I polished off the last of the jar of Kimchi that was in the frig, drinking the juices that remained in the jar. It was a tasty lunch, & the only tea that felt appropriate was Matcha. Creamy, dreamy, & Green!
Getting ready to head out the door to play an early morning gig, with a cup of this in hand. I love the body of it, the depth: malt, a little chocolate, spice. A morning cup to enhance my playing, & I’m gonna need a little enhancement, as I bumped my middle finger yesterday (right before my gig) and split the nail, painfully peeling it back a bit. I trimmed it as far back as I could, but it kept catching on a string & ouch! I had a few bandaids in my purse, but they don’t stand up to harp playing very well, so neither lasted very long.
I have a 2 hour gig this morning, & a rehearsal tonight. I have a roll of white bandage tape in my purse, the finger is wrapped to protect the nail, & although it’s throbbing, “the show must go on!”
I wanted something sweet to savor & sip on during my gig, & this was the one. It has a decent tea base, & a decent chocolate flavor, with creamy undertones. I add a little Stevia, and it’s a grown up’s dessert in a cup, & little Terri likes it too!
This afternoon I played an xmas concert at a retirement home. I steeped this to drink on my way to my gig. I’ve concluded that I don’t really care for it.
After we drank a couple of steepings of Laoshan Black, I gave Ari & my student cups of this lovely Shu, their first Puer experience. (Don’t worry, my student also got his harp lesson!). They both thoroughly enjoyed it, as did I, & my student’s comments can be summed up in him saying that clearly he’s never had really good tea before, & sadly, everything in his cupboard will seem lame henceforth.
I’m still sipping re-steeps of this, on & off.
Ari wanted something really dark, so I made us some Laoshan Black, I mean, how much darker can you get?? One of my students dropped by at 11:00, & knowing he’s a tea drinker, I poured him a cup too. He took one sip, looked at me with surprise on his face, & said, “Where in the hell did you get this??” He loved it.