3004 Tasting Notes
I’m experimenting with making my own adagio blend…maybe…
It starts with Tiger Eye, which is actually very good on it’s own.
Then it includes a few secret ingredients…
I was working on it for awhile, then got sidetracked, because, let’s face it, I have tons of other teas to drink!
So today I remembered that I had sort of forgotten all about it, & started experimenting with it again. Basically, I know what I want in it, but I want to get the ratios just right.
Dunno if I’ll ever actually order it, but it’s fun to contemplate…& sip…
This is from the Verdant Reserve TOMC. Due to it’s dark color, I originally thought this was going to be a Shu Puer, but all the other Yiwu’s I’ve tried have been Shengs, so I was a little unsure. Reading the tasting notes, there was no indication either. But the steeping instructions make it sounds more like a sheng. So I steeped. It is a Sheng, without a doubt. I’ve been enjoying it all afternoon. Here’s the basics of my tasting notes:
Dry appearance: Dark brown & gold leaf
Dry Aroma: Fresh bale of straw, loaded with mintiness, as if mint were growing in the field when it was mowed.
Wet aroma: Ohh..ahhh…sweet caramel apple!
3G + 4oz X 5 sec (plus 2 per each steep afterwards)
So the early steepings were nice, sweet, & aromatic. Definitely got a eucalyptus thing going on. There’s almost a genmaicha underflavor as well. This is probably the sweetest sheng I’ve tried, with a nice rounded out flavor, & I’m really digging the aromatic quality, which is tingling my tongue & my sinuses, & spreading throughout my system, along with a nice Chaqi feeling. One of the reasons I enjoy Sheng in the late afternoon is the sense of clarity it tends to bring on. Right now I’m feeling very clear headed, very ‘fresh’, revived & focused!
I brewed this yesterday & took it with me to a rehearsal. I was so busy I forgot to drink it, & by the time I got home it was getting late, so I poured it into a jar, added the leaves, added more water & stuck it in the fridge for a cold brew. It is perfect for this afternoon! It is tasty plain. I don’t usually sweeten my cold teas, but just for an experiment I added stevia to the 2nd half of the cup, & that really brings out the chocolate & the rice crispy treat type flavors. Dessert in a cup!
For some reason I always think this tea has mint in it, but it doesn’t.
It’s white tea, green tea jasmine pearls, & lovely little rosebuds. That’s it. It’s a visually beautiful & serene tea, & I enjoy it from time to time. I bought it several times now, & it was the first tea I purchased from the Tea Spot. Now my canister is empty again.
“Sorry, we’re on an ordering hiatus. Gotta support the thread, you know.” Ms Theresa says, “I’ll put it on the list for our NEXT Tea Spot order girls.”
This tea smells amazing! AND the aroma has that lingering “after aroma”, hanging out in my sinuses like incense, like you get from a really good Big Red Robe.
The flavor reminds me of the leafhopper bug-bite teas, especially Mi Xian Black, with a certain sweetness & a taste profile that I really have trouble defining. It is sweet & honeyesque. It also reminds me a little of Master Han’s wild picked tea, but is also very different.
There’s a spicey flavor that’s been hard to define. I knew I recognized it, but I actually had to open my spice drawer, look around, smell a few things, & then there it was, as plain as day: Coriander! WoW!
So it is a very interesting tea, and very tasty! Thank you, Sil, for sacrificing this sample & giving me the chance to try it out! You are awesome! But then again, we already knew THAT, right? :D
I’ve gone through several steepings of this one today, western style.
It’s not the bold & daring type of tea I usually start my day with, but I hadn’t drank it in awhile, so today was the day. This is a tea that is more about effect than flavor, in my opinion. It is a beautiful with beautiful leaves, very rustic looking. The flavor is of olive oil & grape, & it is both mildly sweet & savory.
I’ve enjoyed this both western & gongfu style, with the gongfu brewings being the much more esoteric, but even this morning, after 3 western re-steeps, I have a nice Chaqi feeling, & it’s as if I can hear the voice of Master Han (Solo), “feel the force flowing through you, Child.”
And then Kwai Chang Caine chimes in, “Yes, grass hopper, feel it move through you like music through the wind.”
Which reminds me, I’m suppose to be practicing right now!
This is the tea I’m taking with me in the thermal 16 oz cup to the rehearsal. I’m actually really tired, & it’s crappy cool & drizzly weather outside. I’d like to crawl off to bed, but my harp is in the car, so I’m gone!
This blend has a satisfying homey taste to me right now, maybe it’s the roastiness? Doesn’t matter, it’s mellow, warm, goodness, & although I’m kind of wishing I’d made a chai for the road, with all those body warming spices, this is also tasty, though not as chocolatey tasting as I’d like.
Thank you, Ms Stacy, for sending me a sample of this tea!
To me, it tastes like an oatmeal raisin cookie, with cinnamon, of course.
I’ve had a busy day, practicing for one of 3 gigs this week. Thurs night is a wedding rehearsal dinner, saturday mid-day is a wedding, & sunday morning I’m accompanying a choir at a church. That’s the gig I’ve been practicing for. I’ll be leaving for the rehearsal shortly…