3071 Tasting Notes
Just finally came in from my garden about half an hour ago. Now I’m having a salad of homegrown asian mesclun, scallions, & radishes. I love gardening!
So earlier today I stopped by Cheryl’s Herbs to get more Nettles, to help keep my allergies at bay. Cheryl (the owner & amazing herbalist) had a chance to visit, & I told her that although the nettles are helping, I think I need more help. She recommended that I start drinking Lapacho (Pau d’arco), which I have. I don’t care much for it, it’s in a powdered extract form & bitter, but I told her I’d start using it. Her prescription: 1/4 to 1/2 tsp as a tea, 2 X per day, for the next 3 months or so, then switch back to Astragulus root in the fall (which I usually drink in the fall). Both are great immune enhancing teas.
Lapacha is a dark powder. I grimaced as I brought it down from the shelf. Then my eyes settled on the almost empty Gingerbread Rooibos from Trail Lodge tea, a fairly spicy chai like blend. I brewed the Rooibos blend, adding 1/4 tsp of Lapacha to it, along with some stevia, & it was awesome! That was the last of the gingerbread blend, but I have other Chai’s I can mix that “bitter pill” into, or, in the words of Mary Poppins, “Just a spoonful of sugar helps the medicine go down!”
I’ve been hoarding the last bit of this sweet bold & malty goodness for awhile, it’s just so good.
The decision has been made (my apologies to the Steepster 12-step group, I know I’m letting you ALL down, I promise I’ll get back on the wagon soon…just one more…). I’m placing an order today for more of this (for me AND Sil, heh), so I made a 16 oz pot of it to share with a student who likes bold black teas. There we sat, discussing the intricacies of harp playing, technique, etc, sipping our cups & he said, “This is really GREAT stuff!”
I aim to please!
Yes, I know, I drank this yesterday. But’s so delicious!
Plus, Drew picked it to have with breakfast, and we must indulge our children from time to time, right? (even when they are 24 years old).
I really am loving the boldness, the cinnamon, the hint of vanilla. I’m sure I’ll taper back on it soon, but for at least a few days I’m also indulging myself.
Tomorrow is pancake breakfast day here, & I already know the 5 of us (That would be me, my 2 sons, plus little terri & Ms Theresa) will all agree unanimously that this is the perfect tea to go with an indulgent breakfast like that!
Leif is a big fan of ‘Team Fortress 2", an online game that he is into right now. So naturally he wanted to try out one of the fandom teas affiliated with it. After looking through his options, he selected this one. It’s actually quite nice! It is a blend of osmanthus, white peony, chamomile, marigold, rose hips, & orange peels. A very delicate blend, the chamomile takes centerstage, with the orange peel adding a gentle tartness. It’s also a lovely blend to look at, & smells like a field of spring…I guess the creator was trying to create the feeling of laying on a grassy knoll, breathing in the gentle essence of clover & tiny flowers, relaxing, with target in sight?
Now something unsweet to get me back on track.
I first encountered Black Dragon Pearls at Teavana years ago. I fell in love with them. So yummy, so malty, so chocolatey, so good. I was addicted. In fact, for awhile that was my breakfast tea, every day. They were that good. I use 6 pearls usually, which is about twice as many as suggested.
Sadly, they don’t have them anymore. They will tell you that Golden Monkey is the same tea, but I don’t think so.
I haven’t had them for quite some time now, & I think I’m on a quest to discover who has the best pearls. Maybe I’ll never find pearls that taste THAT good, maybe it’s a myth my mind created, maybe it was just where I was at at that time that made them seem so special…just my imagination?
Anyway, Adagio’s pearls are nicely tasty. A little malt, a little chocolate, a pleasant full mouth.
I guess I’m gonna order some pearls from Mandala & TeaVivre, & whoever else has them for comparison.
Let the quest begin!
Bilbo has returned!
Say what you like about Adagio’s tea base, which admittedly leaves room for improvement, but this tea is absolutely delicious! This is my own personal favorite Cara McGee blend, & although I tend to start my day with a nice bold unsweet black, I do make exceptions. Drew & I fixed breakfast & he actually picked the tea, which we drank a rather large pot of. This blend is a bold Irish breakfast, with sweet potato, vanilla green, & cinnamon. Lightly sweetened with stevia, it was the perfect accompaniment to the hearty Frittata we whipped up.
It’s also very tasty straight.
We all love this one so much that we bought the 6 oz tin, which apparently is no longer available.
This tea has come up a few times recently on here, & so I decided today was the day to bring it out of hiding & enjoy it.
“No MOAR hoarding!” I can hear Sil shouting all the way from Toronto.
“My Preciousssss….” Bonnie calls out from Colorado.
Ah, but this IS the exception, Sil.
Sorry Bonnie, this is my Birthday Present.
I’ve been sipping from these leaves for hours. I kept sipping while a few students came & went, tea & music go so nicely together.
I took a break from the leaves & worked in my Blackberry patch, pulling weeds, repairing trellis, training the canes, & inhaling the aroma of the mulched leaves & such that cover the ground beneath my berry bushes. The aroma reminded me of this tea. It reminded me that this tea was waiting for me. I finished my work & returned to the leaves, & I’ve been sipping ever since.
I’m still fairly new to Puerhs. This is the oldest Shu I’ve had. This is also the best Shu I’ve had. I love this tea.