2495 Tasting Notes
Another tea that is easy on my empty tummy. Tony was in Kansas City all week, so his cupboards are pretty bare. After our morning cup in bed, He got up & went to the grocery to get some supplies. I made a cup of this & proceeded to languish in the bubble bath. They are talking about snowmagedan again, lol. Either it will, or it won’t. I have a rare weekend off, with no interest in drama, so I’ll just sip tea in my pjs with Tony, & if it falls, I’ll enjoy it.
This is a lovely cup of malt, hay, & sweet potato.
Tony’s back, & I hear him fixing breakfast, plus my cup is empty. Time to set the iPad down, wash my hair, & get on with the pajama wearing.
One of the things I love about Chinese teas is the fact that I can drink most them on an empty stomach, & this one is no exception. I love qimens, I love Yunnans, but there is something about the aroma & taste of Fujians that always causes a voice in my head to whisper, “yes”.
There’s something primordial about them, for me at least, a nurturing nourishing quality.
An invitation: “Savor me”.
I bow to the cup, breath in her fragrance, & sip.
I’m on the re-steep of this tea, & although I don’t always love Darjeelings, I don’t hate them all either. This one is actually pretty nice, with a musky fruity quality, & a tart aftertaste, like apricot. It comes from the Steepster Select box for February.
I’m still working at my desk, & have completed a few tasks that I’ve been avoiding (I don’t know why I avoid these things, they are never hard to do, & never take long either).
Now on to a few errands, & then more desk work.
Why do I feel like I haven’t accomplished anything today?
I woke up at 7, wrote in my journal, did my blend of Qigong, Taichi, & Yoga.
I made myself a good breakfast.
I met with clients at 10:00, played for them, booked their wedding, & got their music setup.
I set up this year’s annual Harp Society Recital, making arrangements with the church who hosts it, & sending announcements to our google group & facebook page (I’m president).
I answered emails & booked another wedding, sending the contract.
I returned a few phone calls.
I finished doing my laundry & put it away.
So…sigh…why do I feel like I haven’t done enough? Probably because there is still a never ending list of things to do.
I drank a pot of this tea while I was doing some of them. It’s a great stand by for when I want something satisfying, but uncomplicated. A rich malty assam that is very balanced & fool proof.
“Now back to work”, Ms Theresa said…somewhere in my head.
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?