3047 Tasting Notes
So I know I’m not the only person here that is a member of the Verdant Reserve TOMC. My March box arrived on saturday (according to the online tracking it was delivered friday at 3:30, but that wasn’t true). I’ve had a busy couple of days, & only today did I finally have time to just relax & breath, & sample something from the box. I picked this sheng first because I’ve been dragging all day, & I realized I really needed some Sheng.
It’s a loose Sheng, & real appealing visually, with shades ranging from a dark olive drab to charcoal. The aroma was of lime (the fruit), with a vanilla quality, but not in the actual smell, more in the way it made my nose feel. The wet aroma was of bright winter sunshine.
I followed the instructions: 5G + 4oz (rinse) X 4 sec
I like to pour 1 cup to savor, then combine the next 3 in a little glass pitcher. I sit & enjoy & when the pitcher is empty, I do it again.
The first steeping was the texture of unglazed porcelain.
Citrus up the the center of my tongue, hinting of lime.
A very ‘clean’ sensation.
2-4 a highly mineralized clay, which would seem drying, but somehow a sweet juiciness also was there, transforming the lime to tangerine.
My tongue started tingling.
5 Very bright taste of sunlight
6 – 8 Polished stone, or glazed porcelain. There’s something about this tea that reminds me of the texture of unsalted rice cakes, with an aftertaste of almond, & now I’m thinking of those awesome Nut Thin almond crackers. Yeah!
9 – 12 Now a vegetal taste starts coming up. I’m also thinking of lime again, but this time it is the lime used for making corn tortillas.
I’ll probably steep a few more rounds later, but I’m starving now, so time to fix something to eat!
I feel better now than I’ve felt all day!
Another sipdown of another sample!
I just got home from a performance with the UMSL University Symphony Orchestra. The highlight of the performance was a cello concerto, Schelomo. The young man who played it was amazing, I feel honored to have been part of the orchestra tonight!
So I’m having this tea to wind down, & also getting ready to start on my taxes in a few minutes. I have to tell you, this tea brewed beautifully! The chrysanthemum floated to the surface & looked so perfect, that I took a pic & posted it on my FB. If you want to see it, go to https://www.facebook.com/terri.langerak.
Anyway, a beautiful evening!
KS posted about this a little while ago, & I realized I still had one Tuocha left, and with the damp & cool weather we are having (which I’m not complaining about, my garden loves it, even if my body doesn’t), this seemed like the perfect choice for my next cup.
Thanks KS for bringing it to mind, and thanks again to Angel @ TeaVivre for the sample. As soon as my finances allow, I am planning a TeaVivre order, & I’d like to get some of this I think.
It’s a very soothing, earthy, grounding cup. The flavor is of a really well aged compost, tobacco, a hint of vanilla. I wish the rose flavor was more prominent, as I do like my roses!
It’s a sipdown. I’ll resteep a few times, of course.
I like this Keemun. Truthfully I like the one from TeaVivre better I think, but this one is nice too. Honestly, they are 2 completely different teas. This one has a hint of smoke, a nice body, & although I’m drinking it straight up, I know from experience that it is also good with a little stevia, & even a little almond or coconut milk occasionally.
It’s been a LONG day!
I started the morning with Anxi Fo Shou again, simply because I was at Tony’s & it’s so convenient to take there, & it’s tasty! Western style.
Since it’s St. Patricks day I had a cup of Irish breakfast (Adagio…uninspiring) with breakfast.
Then it was “Road Trip”. I had a concert out of town, so I brewed up 2 things to drink on the road:
1. a 12 oz mug with Irish Breakfast & Cream (both by Adagio), adding stevia & french vanilla coconut milk creamer. It was my attempt to create an Irish cream flavor, but lacked the whiskey. None the less, it was ok…
2. A 16 oz insulated mug with Bilbo Brew, also from Adagio. It features Irish Breakfast (are we picking up on the theme yet?), sweet potato, vanilla, & cinnamon. I added stevia & creamer to that too. I like to drink sweet stuff while I’m driving. I’d like to report that Colin Farrell magically appeared in the passenger’s seat while I was drinking all the Irish themed teas, but the teas weren’t entirely worthy of his appearing & saying something like, “pass me a sip, then, lass”
I drove 1.5 hours, set up, was fed, drank a cup of ‘bagged’ english breakfast. My gig was fun, I sold some CDs, made some money, & then loaded up, refilled my mug with a double dose of english breakfast tea bags, & hit the road. It was a long horrible drive. I don’t really like to travel much at night, & I hate driving on the highway when it’s raining crazily, with intermittent hail & lots of wind. This is one of the only times in life when I become a woose. Gratefully I finally got home, unloaded my gear, had a strong chamomile concoction with extra valerian extract added. Checked my FB, checked here.
Now I’m going to bed. Hopefully I won’t have nightmares about driving in storms…
The gig I played today went very nicely, then I returned home & took my Harley out for a spin. It was such a nice day, 70 degrees, & Ruby (1200 custom sportster, lava sunglow red) has been stuck in the garage forever. It always seems like the days when it’s beautiful weather I’m playing a gig or teaching, & the days I’m free to ride it rains.
So we buzzed around town, it felt so good to feel the wind! When I got home I went on a crazy tea frenzy! I pulled out the Nov TOMC selections, & actually followed the suggestions for once.
First I Steeped Mt Banzang’s Sheng. If I could buy a whole cake of this, I would, but at $300 the answer is no.
Then I made some Autumn picked laoshan green. It really is a lovely contrast. The Banzang is rustic, smoky, tangy, tongue numbing & 3rd eye opening, then the laoshan green is so fresh tasting, buttery greens. I sipped back & forth between 2 Gaiwans, & then did a few more steeps on yesterday’s Big Leaf Sheng too. The next part of the suggested instructions was to mix the sheng & green together, 3G green to 1G Sheng. So I had 4 Gaiwans going. Finally, “add a pinch of the toasted rice to each one”. That took them all over the top!
That was the end of my tea drinking for today :)