2479 Tasting Notes
And I get to end the day with a sipdown!
This one is from my steep sister, Sil, & I have no idea what my current tea count is, probably 320 or something absurd like that (better that 400 + that it was a month ago!)
Confession: I really like tuochas. They are adorable & I’m a fan of things that are cute sized/shaped. So there!
Although this is not a bad puerh, as in fishy or ammonia-like, it does have a strong peat moss kind of quality, & is rather woodsy. I’m not complaining, but it’s certainly not as sweet as smooth as some of the Shu’s I’ve tried. The 2nd steeping is definitely nice & more developed than the first, & if I wasn’t heading out the door in a minute, I’d go for a third.
Maybe when I get home…
I sampled the Songboling Shui Xian Oolong, from TTC, and afterwards I went with this one, to see what happens when you age it. I’d like to preface this by saying that Sil & I have sampled some of the aged black teas from TTC, & they had earthy & musty qualities, that were interesting, but not necessarily desireable. One in particular tasted like beets that have spent the winter in the root cellar, if you know what I mean.
This tea however is not so. I think the aging & occasional re-roasting has done this tea justice, intensifying & deepening the jammy flavors a bit, bringing out a nutty hazelnut quality, & the overall feeling was incredibly smooth. No mustiness, no root veggies, just a lovely Oolong.
I have difficulties with comparing teas. I drank these 2 teas separately, enjoying the first one with resteeps while teaching, and then switching to this one. The problem with this method is I’m terrible about taking any kind of notes. While I’m drinking the cup, I’m loving it & thinking nice things, making note in my head of it’s wonders. Then I switch to a different tea, & all is forgotten, as I am now thinking of THIS cup. I have enough to drink this one more time, & I think that final comparison will be side by side, steep for steep.
I spent most of the day drinking Teas from Taiwan Tea Crafts. In particular, I wanted to drink this & the aged 2005 songboling, lot 135, back to back, to see what becomes of a tea such as this one when allowed to age.
Of course, I have no idea what to say about it. I enjoyed them both, LOL.
This one is a lovely cup, roasty, creamy, & sweet. There’s a real incense quality to the aroma, & also a fruitiness, maybe apricot?
I drank some of this earlier in the day, shared with one of my morning students. I’ve reviewed it several times, so I won’t go on & on, but I did enjoy it! All in all, it’s been a wonderful day. I woke up, did my taichi, qigong, yoga mix, made a nice breakfast, & found myself singing throughout. I don’t know for sure, but I think the return of the sun, just a little earlier each day, is responsible. That & good tea ;)
One more tea from Sil, sent to me awhile back in one of our many trades.
For once I followed the steeping instructions on the package, which are:
1tsp + 8oz X 2min
On a normal day with a shu, I’d either go stronger & longer, or pull out my yixing & keep it short. Oh well…
The results was a gentle & smooth, kind of creamy cup. A little earthy, woody, & sweet. Nothing fancy, but a pleasant cup for the early evening.
Sil included this one in the BBBBox, I think (or maybe it came out of the other box I have from her?). I was thinking it would be boring, LOL, but it is actually delightful! I drank part of the cup plain, & then added a pinch of stevia & that was best. It reminds me of vanilla wafers, only with a hint of lemon. Very nice, very gentle, kind of a pale treat.
I totally disregarded the directions (2tsp) & went with 1Tb + 8oz X 3min.
I have previously not been that impressed by this tea, but I love the way it looks, & because the leaf is so big, I figured why not treat it like I treat Laoshan black? I mean, really, why not?
So I did. Now I’m in love with it, it was so much more rich & delicious, fruity & sweet.
I’ll drink it this way from now on, with a 5 minute resteep as well.