2821 Tasting Notes
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.
This is such a lovely tea.
I shared 2 pots (steep & resteep) with one of my students this morning.
A nice thick mouthfeel, a slightly bold depth, a rich middle. It doesn’t have a super bright high note, but that’s ok with me, as I’m more into the middle & lower ranges in my taste anyway.
ahhh, good morning!
Bills pd last night? “Check”
Yoga done this morning? “Check”
Bold & earthy cup of tea to start my day? “Check!”
It’s been awhile since I had a cup of this, & I love it! This tea doesn’t have the frills of a Yunnan, not quite as in your face as an Assam, but I feel that it is more like the A than the Y.
It really almost reminds me of blackberries, in a way. There is a fruitiness to it, a richness. Otherwise, I feel that it’s fairly balanced all the way across the board, from low to high. A very nice deep cup that is fulfilling, yet doesn’t scream it’s name.
I spent the afternoon drinking multiple steepings of this lovely tea. It’s been quite some time since I pulled this one out, & it was such a treat. It still makes me think of banana foster (even though I’ve never had it). It’s sweet & fruity with a vanilla texture. It also makes me think of caramelized roasted peaches with ice cream. Of course, I’ve never had that either. Very tasty.
I’m back from my gig, & of course, I love what I do, so it’s been a wonderful afternoon!
My first tea upon arriving home is this Bilochun, which I haven’t drank for some time. My usual method for steeping this tea has been in the Gaiwan, but today I’m in a ‘no fuss’ mode, so I made it in a cup, allowing 2 minutes. It’s every bit as delicious, & nicely satisfying. It still reminds me of Congee (a rice porridge I used to enjoy for breakfast all the time…see my previous post of this tea for the recipe). The flavors of tender sweet spring greens, brown rice porridge, & butter melted on top are so comforting. There is also a Hazelnut taste that grows in the aftertaste, lingering even after the cup is gone. I re-steep & enjoy the 2nd cup as well.
A wonderful tea to come home to.