2918 Tasting Notes
I really enjoy drinking sheng, and then following it up with shu. It almost seems like the sheng is the savory meal, & the shu is the dessert. In fact, I’ve noticed that if I don’t drink shu after my sheng, I feel like I’m missing something, and if I don’t drink sheng before my shu, I don’t seem to experience the sweetness & subtleties of the shu as much.
So I knew I wanted some of both today. I started with a sample I got from the David’s choice (Verdant) box: Haixin Tang ‘07 Stone Pressed Sheng. It’s a nicely aged tea, very mild & sweet. I enjoyed it while I was teaching & gratefully I get to sample it one more time.
Then I moved on to Yong De, which I’m still drinking now. I absolutely love the contrast between Sheng & Shu, & really, this IS like dessert. It has a vanilla wafer cookie profile, at least to my tastes. It’s nicely bold, & now I’m thinking Vanilla wafers dipped in espresso. Of course, it doesn’t really taste like coffee, but it has a nice depth to it, reminiscent of coffee. I love it.
I drank this a couple of weeks ago with my daughter Arianna, & I swear I wrote a review, but it isn’t here. Oh well…
One of my adult harp students stuck around & had tea with me this afternoon. I didn’t have another students right after her, and neither of us were in a hurry, so it was really nice to just hang out. I brought out the glass teapot & we watched the flower bloom. She had never had a blooming tea before & was mesmerized. We sipped, savoring the moment & the tea. It is a very mild jasmine, & the first pot especially had a really nice mouth-feel, like drinking a cup of warm almond milk. We re-steeped, & after she left I resteeped some more.
I spent the evening sorting through my tea stash, & reorganizing the whole mess. I have a ridiculous amount of tea!
I also boxed up most of my cookbooks. I’m thinking I might sell them on Ebay. My cookbook collections is like the “who’s who”, of vegetarian, vegan, macrobiotic, & raw cuisine. I spent the majority of my adult life practicing one form of vegetarianism or another, & I adore cookbooks, but I’m not using them anymore. Might as well sell ’em.
Also, the shelves the books were on are now officially covered with my teapots, gaiwans, cups, etc. One more step towards being able to see the diningroom table!
This tea is not spectacular, but it doesn’t have caffeine in it. Unlike many of the people here, I like roasted chicory, & I really like ginger!
It’s my last cup of the day, & it’s the last teabag I had from the TTB “A”. I don’t plan to buy it, so this will probably be the last time I drink it!
I drank this in the morning, but forgot to log it.
It didn’t really seem like an Irish Breakfast, to me.
I mean, when I think of Irish Breakfast, I think bold, deep, “Wake up”.
I want to take a sip, & open my eyes to find Colin Farrell sitting across the table from me, saying, “pass me a sip, lass”.
This tea didn’t do that for me. It wasn’t bad, but it wasn’t Colin Farrell Fantasy worthy either.
This is another tea sample from Ysaurella! Thank you!
I initially thought I would add some stevia to this cup, but when I smelled the tea, which smells rich & sweet, I decided to leave off with adding anything & enjoy it plain. It is very tasty! I like chestnuts, but have never had them candied, & that sounds interesting!
I love vanilla as well. There is also a hint of spice. Maybe I’ll sweeten the next cup, & see if it enhances the flavors. Then again, maybe I won’t! :)