2918 Tasting Notes

100

This was a good start, & I love this tea, but I need something else…

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82
drank Mi Xian Black by Butiki Teas
2918 tasting notes

Sweet apricot with the essence of honey, this tea also leaves a perfume-like sensation in my sinuses.

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…and the sip down continues…
This has been a pleasant tea, but now it’s gone…

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100 Grams is really not a very big tea cake, however at 5 G per session, it will make tea 20 times, & of course each session will make many cups of tea to savor. I weighed it, & it actually weighed in at 92G, but my guess is that it was originally 100, & lost weight as it aged.

I started with a rinse, which admittedly, I drank, savoring the gentle essence of semolina & vanilla cake. The wet leaves smell of Kugle. What’s Kugle? It’s a dish made with buttery noodles & custard, which can be made either sweet or savory. I used to make it for my kids when they were young, everyone loved it so. In this case, I’m thinking of the sweet kind, with vanilla.
Here’s my impression of the steepings:
1. 10 sec: It’s so creamy & sweet, & it’s Kugle!
2. 15 sec: Even creamier & sweeter!
3 – 5 at 20, 25, & 30 sec were combined into a pitcher, to enjoy while I was teaching a student, & the flavors continued.
6. 45 sec: the butteriness is replaced by a golden sensation, as if my tongue were covered in a sleeve of pure thin gold. I know that sounds weird, but it’s the only way I can describe it. Still sweet.
7. 1 minute: It feels like I’m drinking cream. The flavor is of a brown crust of WW bread.

I had to leave for awhile, but when I got home, I ran through several more steepings, & could probably continue, but I have somewhere to be, so maybe tomorrow? This is a very nice tea!
7.

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100
drank Laoshan Black by Verdant Tea
2918 tasting notes

This was the tea I chose to start my morning with. I drank 2 cups, then met someone at a coffeeshop & drank 2 hot chai with almond milk, then returned home & had one more steeping of this.

I’m a little overwhelmed: I’m surrounded in tea: Some puers I ordered from Mandala, Verdant tea of the months, plus some other samples from here and there.

Of course, it’s a good problem to have. I’m only overwhelmed at where to begin! Eenie Meenie Mynie Mo…here I go! ;D

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As the afternoon passed, I became interested in drinking some sheng.
The first time I drank this, my formula was:
5G + 4oz @ boiling (rinse)X 4 sec. = Way strong!!
The 2nd time: 3G + 4oz @ boiling (rinse) X 4sec = ok…
This time: 4G + 4oz at 175 (rinse) X 4 sec = eureka!
This is probably how I’ll do Sheng from now on…at least this one!

It is very green in taste, like newly baled Hary, with the sweetness of clovers mixed in. There is also a resinous flavor and the sensation in my sinuses and roof of my mouth of Eucalyptus or camphor. This tea is young, but it has chaqi! I feel it in my neck, my 3rd eye, my sinuses, & my brain. This feeling came on very quickly, & I had a little bit of a headache briefly, and the desire to close my eyes & meditate. I took a few relaxing breaths & visualize a flower blooming on my forhead. I also did a little Reiki on myself, & the headache subsided.

Later steeping had a very mineral taste, almost metallic, the taste of iron.

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drank Tiger Eye by Adagio Teas
2918 tasting notes

oooohhhhh….this was sweet with the essence of caramel, chocolate, butter, and vanilla.

My son Drew (23) picked this to go with our lunch. We added stevia.
All I can think of is “Heath Bar”, which I SO used to love. Chocolate covered english toffee!!

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My friend Barb called this morning to tell me that her food coop order came, & they had extra cukes & Kale, if I wanted them. Yes!
So she came by for tea, bringing the veggies, & this was her selection.

I used to be a huge fan of oolongs, with their floral essence & green backdrop. The first cup or 2 are always wonderful, but then I start to lose interest. Nonetheless, I continued to steep a cup here & there during the afternoon, in between other things.

This tea makes me think and feel the color yellow, and surrounds my tongue with a bright sunny sensation. Bright florals up front, with later steepings a little astringent. There arose the taste of blanched almonds & a mouth-feel somewhat like almond milk.

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100

What more can I say of this tea, that I haven’t already said?
My son Leif (age 20) had breakfast with me this morning, & this was his selection!
Previously I’ve weighed out 5 oz, trying to get a mix of the Yanxin’s Reserve nuggets & the various other smaller components of the tea (licorice root, elderberries, ginger, & sichuan pepper).
This time I weighed out 5 oz of the puer, then added a few oz of the ‘other stuff’. I’ll do it that way from now on!
It’s been in one of my Gaiwans, & I’ve been sipping on it on and off, throughout the day. I just drank the final cup, and at this point the flavor is gone, but the bite of the ginger still lingers on.

Kittenna

By oz. I assume you mean… grams? Or 0.5 oz? I was just all… woaaah how much of this tea did she order?! And brew up today! :P

Terri HarpLady

LOL, yes, it was Grams!
Thanks for pointing that out!

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I enjoyed drinking this throughout the afternoon & early evening. I’ve reviewed it before, & my previous comments hold. To me it doesn’t taste so much like ginger, rather it has the warming sensation of ginger, along with some nice fruity sweetness. I wanted something bold, yet grounding, & this hit the spot.

I’m feeling much better than I’ve felt for a few days, & energized, so I spent the evening starting 2 new batches of cultured veggies.
The first one is a root kimchi: Daikon & Turnips from my garden, carrots, burdock. All are cut in matchsticks (I’ve been known to cut them in much more novel shapes, but I wanted to keep it simple). They’ll soak overnight in a salt brine, & tomorrow I’ll drain them & add ginger, onion, garlic, horseradish, & chilis. It will take about a week to mature. A potent, earthy Kimchi!
The 2nd one is a new batch of sauer kraut, which we eat a lot of around here. This one is a coleslaw style kraut: green cabbage, onion, garlic, grated carrot, dill seed, & salt. Once everything was chopped & mixed together, my son Drew & I ate a few bites. Like a young puer that you know is going to only get better, that’s how I feel about this kraut. Right now it’s a tasty & somewhat nippy salad. A month from now it will be tangy, delicious, & loaded with probiotics.
I currently have 3 in the frig that we’ve been eating:
1/2 qt of pink kraut (we went through almost 4 qts in a month!)
1/2 qt of kimchi (the regular kind)
4 pints of newly ripened Christmas Kraut: purple cabbage, cranberries, apples, cinnamon sticks, ginger root, orange juice, & salt. I’m still not sure how I feel about that one…its VERY tangy…
1/2 qt of green beans, peppers, & garlic cloves.

This satisfies my ‘mad scientist’ tendencies!

Bonnie

I’ve recently been making curried saurkraut with cranberries and apples. Really good! I make a Thai red chili pickled radish thats sweet and savory which is topped with fresh basil in the Spring. yummy on tuna sandwiches! Send your sweet red please…if you don’t mind…I can’t find mine.

Terri HarpLady

Oohhh, those sound interesting!
Send my sweet red what? : )

Bonnie

Feather Boa Terri! Sauerkraut recipe duh!

Bonnie

(purple cabbage is also called red cabbage)

Terri HarpLady

LOL!!
It’s simple! Shred a red cabbage & a green cabbage, mix them together in a big bowl, sprinkling sea salt as you go, about 2 to 3 Tb of salt in all. It should taste salty, but but pleasant. Squeeze & kneed the cabbage, them cram it into your crock, jar, or whatever container you like to use. Press down on it several times in the first 24 hours, & if the liquids don’t rise to cover the cabbage, mix up some brine (1 Tb salt per cup of water). Let it bubble for a month or so, then enjoy! It turns a real pretty shade of pink!

Terri HarpLady

I still have a ton of daikon radish & turnips from my garden. How about your thai radish recipe? That curried kraut sounds good too!

Kittenna

Oh, that sounds so delicious! I love sauerkraut, but have never tried to make my own.

Bonnie

That’s it for the sweet red type too?!

Terri HarpLady

Kittenna, it really is easy! I have had a few failures over the years, but it’s been very rarely a problem. Once you’ve made a batch or 2, then it’s fun to experiment with adding different things to them. I’m adding some fresh dill to the coleslaw kraut, I think that will enhance it even further.

Terri HarpLady

Bonnie, did you mean the christmas kraut?

Bonnie

yep the sweet red cabbage(or purple) that I like to cook with apples,onions and curry (ends up like sweet and savory).

Terri HarpLady

Lets see…that one was a head of purple cabbage, 2 diced apples (if I do it again, I’ll probably use more), a bag of fresh cranberries, juice & zest of an orange, 3 cinnamon sticks, grated ginger (not sure how much, I think it was about the size of my thumb or so), & a couple of T of salt. Mix it all together, put it in the crock, if needed add brine so that it’s covered. Leave it on the counter for a week or so. There are several recipes online, & I combined several to come up with mine. Most had sugar in them, but I can’t do that.

I ♥ NewYorkCiTEA

omg that all sounds so good !

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Bio

I’m so excited to have found this community! I’m a self-employed Harpist (acoustic & electric – Originals, Classical, Rock, Jazz, etc) & Singer/Songwriter. My days & nights revolve around teaching at home, playing gigs, gardening,& fixing awesome food to eat. My schedule is different everyday, but I just go with the flow, & I sip a lot of tea!

My love of Tea began with Herbals back in the 70’s. One of my favorites was a licorice blend from House of Hezekiah, an old tea shop in Kansas City. There was also a tea with mint, rose petals, chamomile, etc called Nuclear Casual Tea.
In the 80’s I gave up caffeine, chocolate, alcohol, (& a few illicit substances…), and brewed medicinal blends & tinctures to support 4 pregnancies (all children born at home). In the 90’s my love affair with green teas began when I discovered ‘The Republic of Tea’. Their beautiful teas & packaging inspired my original song, “TeaMind”, from my CD “Zen Breakfast”. If you’d like to hear the song for free, drop by my website.

In general, I drink my teas straight, but occasionally I add a pinch of Stevia & maybe some coconut or almond milk (I’m allergic to dairy, gluten, & various other things & avoid most sweets.)

I’ve explored a variety of teas:
Whites tend to be a little bland…sorry
Oolongs – wonderfully sensual
Roobios – I’m not a fan in general
Puehr – a fairly new direction for me
I’m not a huge fan of flavored teas, but I do make exceptions, & I’ll try just about anything once.

And Black Tea, Oh how I love thee!!
I am on a quest for the most wonderful breakfast cup! I will find you, my Love!

Location

St. Louis, MO

Website

http://www.harpsinger.net

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