2483 Tasting Notes
This is the 2nd time I’ve drank this tea.
Dry, it has an earthy, mushroomy aroma.
The first time I used a formula of 5T + 4oz Gaiwan (rinse) & then steeps of 10, 20, 30 secs, etc.
This time I realized there were actual instructions on the package, suggesting 1T + 8oz X 15sec (then 30, 45, etc)
It was nice, smooth, but a little weak for my tastes.
I’ve probably been drinking too many xingyang Shu’s, following their guidelines of more tea & longer steeps. Maybe I’ll try this one like that the next time.
I wanted some sheng, & this one was up next, so there it is.
4G + 4oz Gaiwan (rinse) x 4 – 6 sec
The flavor of this sheng is still very green, like newly mown hay, but also slightly sweet like clover, and there is a brazzy edge, especially at the beginning, but it cleared my fuzzy head nicely, & I feel a nice lively energy throughout. That’s why I wanted sheng! :)
Working my way through the TOMC box, this one is from January.
Initially, I didn’t like this tea. Everyone else loved it, & I was like, “This is my next to least favorite from Verdant, only superseded by Earl of Anxi”. I guess the problem was that I tried to steep it like Laoshan black, & that was a big mistake! This is a black tea, but it needs to be handled with kid gloves, it’s very sensitive. I’m feeling sensitive today, so maybe we make a good pair this afternoon?
5G + 4 oz Gaiwan (quick rinse) X 4 – 6 sec steepings
I drank the rinse water. It tastes like french bread with butter, kind of like the formosan I just drank. Very mildly malty/yeasty.
1 – This is nice. I taste malt, butter, honey, & an essence of chocolate creeping in.
2 & 3 – More of the above, plus a little more roasty, & a nice tongue thickening sensation.
I have tons of things I should be doing…it’s still too wet to garden, so I’m off the hook there. I have several gigs coming up that require specific pieces, most notably a church gig (the only way they can get me to church is to pay me to come play). For that one, I’m working on Bernstein’s Chichester Psalm 2, which is choir, piano, & harp. It’s not a particularly difficult piece, but still takes time to figure out how I fit in. That’s one of the reasons I love youtube!! I can listen to it while I look over the music to find my place!
4 – nice tongue tingle, a little bit of a wuyi rock kind of thing coming into it.
5 – then 6 – this has been a nice session. I’ve been sipping, listening to that piece, looking through the music. I guess I’d better go sit at my Harp & try it out! I’m making this sound like a drudgery, LOL, but I love playing my harp, & doing so has the ability to elevate my mood better than anything else. My other mood elevators are: Tea, Food (preparing, thinking about, eating, & sharing), & gardening (which is really part of the food category anyway!).
I think I need some Sheng…sigh…
This is another sample from Sil. Thanks!
Opening the baggie, it smells kind of fruity.
I measured out a heaping tsp & steeped for 3 minutes (after drinking I read the instructions, lol…suppose to be 2 tsp (1 sec rinse) X 2min steep…oops!).
The resulting tea was delicious anyway. It reminds me of french bread, with butter spread over it. It’s very smooth, a little malty, sweet even. There is a bit of an ‘ocean’ taste to it, nothing overly objectionable, but noticeable.
The resteep was very mild.
I served this tea to one of my students this morning, drinking a small cup for myself as well. Measuring it out, the yellow flowers are unruly, doing everything they can to fill the teaspoon, so I have to take them out of the bag first, then measure out the tea, then break off a clump of flowers & add it to the steeping basket. This tea has suck a clean & fresh aroma, & although it isn’t a favorite, my student loved it! She is a love of light teas such as this, so I gave her the rest of the bag. She was delighted! I claim a sipdown! Now I only have 282 teas in my cupboard! :)
I am a grumpus today.
I had insomnia until 3am, mostly due to allergies. I forgot to drink my Nettles for a few days, & my allergies came back yesterday with wild abandon. Gotta get back to brewing my ‘medicine’, cuz I hate feeling irritated from head to toe, & that is exactly what allergies do to me. It’s a whole body experience, not just sinuses.
So this was my first cup this morning. I steeped, & resteeped, & crawled into a hot tub of bubbles with both cups of tea. I realized once I started sipping that I wasn’t really in the mood for something this strong, but I drank it anyway. This is a bold brew, this is what Irish Breakfast is suppose to be (although I find most of them to be lacking). There is a very bright fruitiness to it, & it’s malty. I probably over t’d it a little, because it seemed especially brash this morning, but that also might be due to my over-sensitive allergy riddled cells screaming, “too much stimulation!!” about basically everything.
Sil, you are now my best friend!
This tea is SO AWESOME!
I opened the package, & the smell is AWESOME!!!
It smells like butterscotch chips. It smells like cake, & a creamy frosting. It smells wonderful!
I steeped it, & I love it. My son Drew walked into the room & said, “What is that awesome smell?” I allowed him to sample 1 tsp of my cup of tea, & he said, “We MUST get more of this.”
So this afternoon I reached into my Verdant TOMC box. I have the box arranged with dividers, so I can work my way through each month. After I sample them, I move them to the back of the box. I’m back to January again, & that means Yu Lu Yan Cha, Anxi Fo Shou, & Chai Spice. Last time I tried the Chai Spice with the Yu Lu. This time I’m having it with the Anxi. It’s a very tasty & complex blend, & the Fo Shou is so awesome on its own, so deeply satisfying. The resulting cup was rich & spicy & substantial, almost like a chocolate chai!