2855 Tasting Notes
I’ve been eyeing this tea with much trepidation. Sil has nicknamed it Tea of Doom, & included it in my box, heh. I had company this morning for a little while, company that enjoys tea. Company that actually prefers flavored teas, so I whipped this one out & served it, LOL. I used half of the sample, & the rest is going to Dag :)
Of course, I am not a fan of bergamot, although on rare occasion I can tolerate a few sips, usually from Tony’s mug.
I do love lavender in my garden, in a bath, on insect bites, on a cotton ball in my ear if I have an earache, or in little dream pillow in my bed. I don’t like it in tea so much, it’s like drinking bath water. I tried cooking with Herbs de Provence, which includes lavender, & it pretty much ruined the meal for me, although everyone else ate it.
So how was it? Both of my friend adored it. One even asked where she could get more.
Interestingly, it didn’t gross me out as much as I thought it would. It kind of tastes a little nostalgic, like the hippy herbal teas of my younger days, but it isn’t something I’d ever want to drink again.
Welcome to day 15 of little terri’s Ultimate Sipdown Extravaganza!
For the final session with this tea, part of a joint order Sil & I placed a year ago, I decided to go with about 5G steeped in 8oz at intervals of 1,2, & 5 minutes.
It’s tart & tangy tea, still reminding me of Apricot, more than anything. There is also a spicy quality, like maybe allspice &/or clove.
I’ve enjoyed the teas we got from Taiwan, & they are of high quality, but truthfully, none of them will become permanent members of my cupboard, as I don’t really love them.
I actually love chrysanthemum tea, all by itself. I used to drink a cup every day while I was fixing dinner. I haven’t been doing that, for awhile. I also haven’t been drinking my Nettles tea, which is probably why my allergies are so bad this year.
So today, after my gig, I drank a cup of this while I was fixing my dinner. I’ve had these flowers for awhile now, but the tea still tastes good to me, & I enjoyed it. End of story.
This is not a sipdown. I woke with a headache today, & every time somebody opened the door, it got worse. Some new allergen was in the air, my ears were popping, my entire body hurt, especially my head. I had a gig to play this afternoon, & I finally broke down & took a Zyrtek. I don’t really like taking medication of any kind, but I was reeling with dizziness. I haven’t been that dizzy since shortly before I gave up alcohol, lol.
I also broke down & took an Aleve.
I also used my cool finnum Zita cup (I finally figured out how to use it!). I put 1 Tb of this sheng into the filter area, added hot water, & left for my gig, adding more hot water as needed. It was just what I needed. Somewhere between the 2 meds & the tea, or possibly just because I was playing my Harp, my achiness improved.
I also now have even more money in my Playpal account…
This has been a delightful tea. I’m mostly enjoyed it gongfu style, but today I tried a more western version, basically a heaping tsp in a cup for 3 min with a resteep of 5min. Also very delicious this way, & without a doubt, I will re-order, but for now it is a sipdown. I’m sending the last 5 G to a friend, along with the last of the Jinggu Golden Strand from YS, another tea worthy of re-ordering.
Thanks to Carol Who for sending me this sample. This tea is chopped up so fine, it nearly resembles coffee grounds. I treated it like I would treat ’Grampa’s anytime tea’ or ‘Crimson Horizon’, both Kenyan teas (I think) from Butiki. Although this tea is not from Kenya, but rather from Myanmar, it still reminds me of those african teas, both in it’s finely chopped appearance, & in the resulting cup, with was robustly bold & tart! It also packs a pretty good punch, & although it isn’t something I plan to stock, it was what I needed today.
A sipdown sample from Ms. Stacy that I drank earlier today. The color of the dry leaf is in beautiful shades of green, very luminescent, & although it isn’t rolled tightly into the ‘spring snail’ shape that most bi luos feature, the flavor is very nice, with a rich savory green taste, somewhere between spinach & asparagus, & a lingering thick mouth, a feature that I tend to love.
Welcome to day 13 of little terri’s Ultimate Sipdown Extravaganza!
For all the people I owe tea trades to, I did some serious tea measuring, box packing, etc.
I know I’ve been taking a long time to get this done, but I think you will all enjoy the results!
Thanks for putting up with me, & my crazy busy lifestyle.
Yesterday I drank the final steepings of this Sheng, & I really went for the gusto (for me, anyway) by loading my little 4 oz yixing with 6G of tea. I gave a 5 second rinse, & then several 5 second steeps, but when I say 5 seconds, it really translates to 10 seconds, because it takes another 5 seconds to pour the tea into the cup. I did my steeps in rounds of 2 separate cups, sipped side by side for comparison. I also added time as I went along.
The initial cups had a creamy texture & taste, with a growing savory roasted mushroom quality, which I really enjoyed.
Gradually the creaminess faded away, & a tanginess rose up, along with the taste of olive leaf. This eventually transformed to Cedar, eucalyptus, & a shiny sensation.
The later steeps were like a fruit water.
One more comment about yesterday. In the process of packing up teas, I released several members of my cupboard to much more appreciative audiences (don’t worry, none of this tea is old). Anyway, that puts me at 330, which I know sounds like a lot of tea, but for me, it’s coming along nicely, LOL.