3048 Tasting Notes
Continuing my sipdown from the Magical Tea Box Azzrian send me! Thanks!
I’ve never had a Zabaglione, but little Terri is convinced that this tea would require stevia & french vanilla coconut creamer. I reserve those for dessert-like teas, & this one hits the spot! We’re taking our tea in the car to pay little Terri’s traffic ticket (Ms Theresa will be driving, while little Terri drinks the tea).
The rehearsal went great!
I found out my guitar player/composer friend is a tea drinker, although his tea experience is not particularly esoteric: put a bag in the cup & steep 3 minutes. But I think most of us started there, I know I did.
So I started a Gaiwan of Autumn Laoshan Green, as he said he liked green tea. He was blown away (of course!), saying something like, “I’ve never had green tea that tastes like this! Where did you get this?”
We rehearsed for awhile on one of the pieces, then a tea break. I went with Golden Fleece, & he was floored! After a few cups of that, we returned to rehearsing. Our next break we had some Ms Li’s Dragonwell.
Again, he was like, “Where do you get this stuff??? I’ll never be able to drink bagged tea again!”. LOL, I love sharing tea with people!
I gave him the URL for Verdant tea, & I’m pretty sure he’s hooked!
The addiction spreads like a virus… ;)
Sipdown #4 from Azzrians Box of Wonders! Thanks girlie!
The first thing I noticed was a taste of cinnamon! That was followed by honey & peaches & a little graham crust! This is very nice, very smooth, & very flavorful. It reminds me a little bit of the oriental beauty, with a honeyed sweetness to it, but the underlying flavor has a robustness as well. I was really careful to brew this at 170, even putting my cup of hot water in the frig for a few minutes with a thermometer in it to get the temp right (unusually anal behavior for me, must have been Ms Theresa’s idea).
Next on my agenda: a rehearsal with a guitarist friend who is working on a composition Masters degree at a local university. He has a concert coming up next month of his original works, 3 of which include harp, so we’re gonna go over our parts together, & I’m gonna help him perfect the harp parts (which are a little lame…). The harp is a difficult instrument to write for. Most people don’t really understand how it works, & there are a lot of misconceptions about what the instrument can & can’t do. Luckily, I’ve played it for a long time, so I know!
He said he likes green tea, so I’ll fix him some.
Sipdown #3 (of the day) from Azzrian’s box of goodies. Thanks Lady!
For some reason that I cannot fathom, I was avoiding this one. I honestly don’t know why. In the world of Oolongs, I tend to enjoy the roasted ones the most, & this is really quite nice! It has a boldness that I enjoy, & the flavor is a mix of roasted carrots, sweet potato, greenbeans, & acorns. It’s been a long time since I tasted acorns! I grew up in San Diego, & in 6th grade we went to camp palomar for a week. We did all kinds of things there, including making acorn cakes, which required us to collect acorns, find a good smooth rock, pound them into flour in the indentations on the rocks made by native americans pounding acorns over time, rinse the flour repeatedly to remove the tannins, make a batter & shape the acorns into patties, & fry them. They were terrible, LOL. I was the only one who liked them. The flavor was unique, although they were still rather bitter. I guess we didn’t rinse the flour enough!
This is an interesting tea, mildly sweet, unique, & I like the flavors.
Azzrian & I were talking about a trade the other day. We did a tea swap back in the fall when I first joined steepster, & I enjoyed the lovely teas she shared with me, but I realized I still haven’t drank them all! I got caught up in all the amazing black, green, oolong, whites, & puers out there, & wasn’t drinking much in the way of flavored teas. My mood for flavors comes & goes, & I’m glad because I don’t want to be some kind of perfect purist, although I will maintain my right to be a tea snob & stick with high quality teas that aren’t loaded with artificial crap.
So…this tea is nice. I hadn’t read the info on it, & was expecting a breakfast blend, like the founding father’s version of english breakfast. It smells like graham crackers & cranberries & caramel. I brewed it kind of strong, cuz that’s the way I roll, & it’s delicious! The taste reminds me of a cranberry almond granola bar, held together by buttery caramel. I thought about adding some stevia…it is robust enough to do so, & I’m sure the sweetness would make the flavors pop, but I’m enjoying it so much as it is, that I finished the cup plain.
The flavors are nicely balanced, & it’s a Sipdown!
I’ve reviewed this one before, but it’s been awhile since I drank from these leaves. This tea is a musty redwood forest in the evening, & drinking it feels like that Ent-draught somebody (sorry, can’t remember who) made reference to a few weeks ago. It really is an interesting brew. In spite of it’s woodsiness, it’s very clean feeling, energizing, & ‘fresh’ feeling. There is an underlying mintyness, but not so much in the taste as in the way it makes me feel refreshed.
This is one of the shu’s I’ve bought that gives me a strong Chaqi response, although the effect is not as uncomfortable to me as it originally was (when I felt like I was on the front edge of a ‘shroom trip). I can drink off these leaves for hours, & I’m grateful that I bought a whole brick of this while it was available.
It’s been a long day. Suffice it to say that I slammed down a cup of Assam, left the house early & had breakfast with my 2nd daughter (the breakfast was awesome!), then spent hours at the courthouse on the first day of what is probably going to be a very ugly & expensive custody battle between her & the father of her son. Now I’m home, & I wanted something soothing, something special, this!
Dry, it’s interesting looking little blocks, with multishaded layers of sage, cream, white, black, & gray. The dry aroma is rich, & it took me a few sessions with this tea to identify the very familiar aroma: A very fresh goatmilk. A long time ago I raised goats, & when goats milk is good, it is really really good, but sadly, it is very susceptible to aromas, & also can spoil quickly, so it is best when it is very fresh.
The wet aroma was of malt & canned condensed milk!
I steeped 1/2 cube + 4oz gaiwan (rinse) X 6 sec, then 8, 10, 12, 15, 18, 21, 24, 27, 30, 35
The color is a beautiful amber Honey.
The flavors: fresh cream, malt, hint of vanilla, & a gentle fruity sweetness. It is delicious! I usually go for teas that are more assertive, but the richness & creaminess of this tea makes it very satisfying!
I hope that David gets more of this someday. I’ll buy it!
The first time I tried this, I followed the suggestions of 2 tsp & it was kind of meehhhh…
Tonight I was looking for something, anything to drink that didn’t have caffeine, but maybe a little flavor would be nice, right? I tried this again, using 1 T, steeped the full 10 minutes, added stevia & coconut milk creamer, & it was definitely an improvement, & somewhat satisfying.