2483 Tasting Notes
OK, if you didn’t know by now, I LOVE THIS TEA!
It’s loaded with a bunch of good stuff: ginger, licorice, elderberry…
This will be one of the 2 teas joining me in my bubble bath therapy session, where I will soak in the bubbles of my favorite aromatherapy bubble bath (EO brand, I think the flavor is ‘calm’, & it has essential oils of rose and chamomile).
Little Terri is grumpy. It started yesterday, & I feel that perhaps we are fighting a viral invasion, but fight it we will! We’re drinking elderberry, & various other medicinals, eating cultured veggies & drinking kombucha (probiotics, you know), & keeping a low profile today. Tuesday is my day off from students, although I have a ton of desk work to do, but that requires very little energy. I spent last evening returning calls & emails, booked 2 gigs, & updated my website (www.harpsinger.net). Today I’ll eventually do more of the same.
This is a very flavorful & grounding tea. I originally planned to brew gongfu style, but didn’t feel like messing with it, so I steeped four 8-oz cups back to back, using 2 heaping tsps of tea. 1 minute, 1.5 min, 2 min, & finally 3. I’ve been sitting here, drinking them in series.
The profile of this tea is malty, savory, with a nice thick feeling, & always reminds me of powdered unsweetened chocolate, but here I’m not so much talking about the flavor as the body & texture.
There is also that clean & smooth ‘linen’ feeling.
I like the description of buttery toast that many have used.
Each successive steeping becomes a little more peppery.
The 3rd steep offers a hint of orange peel.
The 4th reminds me of allspice…
I just packaged up some of this to send to my fellow “Anna Keranina” friends here on Steepster (if anyone else wants some, just let me know).
Little Terri said, “Can we have a tea party now?”, so we did.
It is a very heady blend of black tea, roses, & fruit. Honestly, it’s not something I want to drink everyday, I’m not all that into flavored teas, but once in awhile it’s fun, & it definitely packs a punch.
I’m not allowed to buy any more teas until I’ve eliminated some of the ones I already have. Also, I have a tendency to focus on black teas & puers more than anything, so I went wandering through my green tea shelf, and realized that this one was almost gone & needed to be polished off. I mean spring was almost a year ago, right? Before we know it, there will be a plethora of freshly harvested greens, so I’ve got to start making room for them now!
I love these Laoshan Greens, from the various seasons. They have basically ruined me for other green teas, but that’s ok, because they are just so…je ne se qua (I know I spelled that wrong, sorry)…so fresh, so green, so buttery, so creamy…
This one has been compared to creamy oats with vanilla soymilk, & that description still stands. I had some students to teach this morning, followed by a few repairs & string changes that needed to be made on one of my rental harps. I sipped cups of this all the while, steeping in a Gaiwan for 4 sec for the first 4 rounds, then 8 seconds.
I’m ready for something else now, but it has been a pleasure.
I’m a little groggy this morning, & have students most of the day starting any minute now.
This is a pleasantly bold cup that feels silky in my mouth. My taste buds don’t appear to be fully turned on yet this morning, so I’ll give it another review, another day. There is a coffee-like bitterness up the center of my tongue, but it’s not a bad thing. And now at the end of the cup, it’s more like unsweetened chocolate, which I enjoy in small doses.
Nothing to write about, but not a bad experience either.
I made pancakes for breakfast. My current favorite gluten free pancake recipe is this one, from Elana’s pantry http://www.elanaspantry.com/silver-dollar-pancakes/. I replace the honey with Maple syrup (grade B is the really good stuff), & I like to add a tsp or more of cinnamon, maybe a scrape or 2 of nutmeg, & sometimes I add powdered ginger too. They are excellent plain, or with a light drizzle of maple syrup. Yum!! I even have leftovers for a snack later. I’ll probably make a little almond butter & pancake sandwich to have with tea…
I drank a re-steep of TeaVivre’s golden monkey with my breakfast (drank the first steep in bed). So this Maple Pecan Oolong just seemed like the perfect follow up! I’m drinking it with stevia, & it’s rich & buttery, sweet & nutty.
And it’s gone! My 2nd sip down of the day!
Tony & I have spent the evening watching all the shows we recorded during the week while he was in Kansas City: Person of interest, Elementary, & a few other things. We also had tea. He varied his selection, drinking Lavender Earl Grey instead of Jubilee, I had Maple Pecan, sweetened with a little stevia. It’s a tasty treat, & Stacy really captured the flavors well (How does she do it?). It made for a nice dessert!
The package I was excited about came from Verdant. It was 8 oz of Sichuan Caravan, my most favorite of all the Verdant Blends!
Some of you might remember that a month or so ago I ordered 2 oz, & promptly misplaced the package (or drank it instantly, but I don’t think so…). So I’ve been putting off ordering more, as I thought I’d find it, & I never did. As soon as I saw the box, I tore it open & started steeping…yum! Oh, how I have missed you…sigh…
I love this tea! Yanxin’s Reserve Shu, mixed with all of my favorite herbs: Ginger, Licorice, & Elderberries (if I could draw little hearts around each of those, I would). Its sweet & spicy, & oh so good.
Now the missing package will probably come out of hiding…