2485 Tasting Notes
Here’s another sample from Lee, Thanks!
This is also a pleasant afternoon tea, similar to the Peach oolong, somewhat, but with a different bass, & this one is a little more on the tart side, much improved with a pinch of sweet added. Tony adores plum oolongs, but the one he tends to have around is much too tart for my tastes. So as Plum oolongs go, this one is pretty nice, but not as nice as the Ginger Peach was. :)
I’ve always adored peach teas, if they are actually made with real peach, that is. I don’t drink them often now, because I’m rarely happy with them, but when you find a good one, it’s great hot or iced. In my opinion, the best peach teas require the following:
First, REAL peach. Granted, I understand that dried fruits don’t always add a lot of flavor, so you’re never going to get a super peachy tasting tea. I can complain, or I can practice acceptance. Please don’t add a bunch of phony flavoring to my peach tea. That sucks.
Second, the bass should be a Wuyi Oolong. Their roasty & natural stone fruit qualities enhance the peachiness. That’s that. (although secretly lately I’ve wondered if some of the Taiwanese tres 18 sun moon lake Black teas might be good with peach, due to their fruity qualities).
Third, include ginger, because ginger & peach is awesome.
Fourth, if you really want to bring the peachiness out, add a pinch of sweetness to your cup. You’ll be glad you did.
So this one, which is a sample sent to me from Lee, is nice! Real peach chunks, Shui Xian oolong, ginger! I drank the first cup straight, & it was tasty. I drank the resteep with a pinch of sweet, & it’s dessert. Thanks Lee!
Yes, I’m still hoarding a few packets of this…this amazing tea.
I’ve reviewed it way too many times, but I will never have enjoyed it too many times.
When Verdant first offered this one, there were implications that this experimental project might be repeated & refined, although in my opinion no refinement is needed!
I hope that we see this tea again…soon! I’m almost out!
A sipdown on this tea, sent to me from Sil, who got it from Dexter. Thanks ladies!
I drank this earlier this morning, & I’m gonna confess right now that I over-tea-ed it. I’m at Tony’s. No scale, larger cups, also the leaves are kind of big & wild, so I went for it, just dumping the sample in there. I should have gone with shorter steeps, but it got 3 min.
The resulting cup was drinkable, but not my favorite taste combo, if you know what I mean. It was kind of astringent, with an acidity to it that some people might translate as cherry or plum. I get the biscuit taste, especially as it cooled, but didn’t really get any chocolate.
In retrospect, I wish I’d gone with a gongfu setup for this one.
The final selection from this month’s Steepster Select box.
I used to drink a lot of jasmine pearl teas, & I find them adorable, & generally tasty. I don’t drink them often now, as I have to be in the mood for such a thing. So today we’re just sitting around in our PJs, watching back to back episodes of various shows we’ve gotten behind on (while we were watching every single episode of Supernatural except the current season), & drinking tea. I’ve been perusing tea sites & almost talked myself into buying another yixing, but I just closed the page…sigh…
This is a pleasant afternoon tea, lightly vegetal, gently mineral, & judiciously jasmine.
Here’s a youtube video showing somebody making jasmine pearls, for those who might be interested…
I have no idea what to say about this tea.
There was immediately a flavor that I didn’t care for, but can’t quite place.
I kept sipping.
Then there was roasted barley, reminding me of some of the herbal teas I used to enjoy.
Then it was almost as if I was drinking a Dancong: roasted florals & grapefruit.
I’m still sipping re-steeps of this interesting tea, sent to me from Sil who got it from Dexter I think. It’s almost like a houjicha now, only tangier, like apricot. Thanks girls!
Now I’m sitting on the camellia sinensis website…just looking around…
The first thing I noticed about this tea is the appearance: it reminds me of Oatstraw, all chopped up & fluffy. The aroma is awesome, at least to me. It’s roasty, toasty, inviting.
When I got my first steepster select box, I scoffed at the brew bags they include. I’ve used some of them for brewing the occasional rooibos, & I have to admit I haven’t had any pieces of rooibos stuck to my tonsils lately, so I guess those bags have a place in this world.
So I’m actually using one of the bags this time. I have no idea why, I just decided to.
And I am really enjoying this tea. I used to drink a lot of Houjicha, years ago. I’d say it was a big part of my transition from green to oolong & black teas. I love the roastiness. I’m a big fan of roasted walnuts, & it tastes a lot like them. There is a light charcoal bitterness, but it is off-set by a sweet caramel. This would make a great genmaicha.
Another tea from Sil, I made a cup of this to enjoy with my breakfast: homemade suasage patties, greens, eggs, & almond flour pancakes topped with sauteed peaches, heavily spiked with cinnamon, nutmeg, & ginger. This breakfast required a potent tea, & this assam fit the bill. It’s a little on the astringent side, but nice & bassy.