3048 Tasting Notes
Here’s the true confession:
In spite of my sometimes brain numbing effects from random puerhs, I just spent a ridiculous amount of money on the Verdant website, taking advantage of his Puerh monday specials. I should now own stock in the company! I should open a tea house, and call it, “Ms Terri’s Puerh Parlor”, or something like that, LOL.
I still have a little of this Fuhai left, and I’m enjoying the almondiness of it. I plan to sip it all afternoon, but just one cup at a time (and yes, I am feeling a little brain numbing effect…oh well).
First, Thank you Jason! Everyone missed logging our teas, and I’m grateful to see that things are back in order. You are awesome!
I had to leave the house early today, without having drank any tea. It’s a rarity, for sure, but I was getting a much needed massage, and I’ve learned from experience that I shouldn’t drink tea before I get a massage. I’m sure you all understand why. Luckily I didn’t have to drive far, and the massage was awesome and wonderful. As soon as I got home I turned the kettle on, and reached into my black tea shelf, for something I haven’t drank for a few weeks, and this was it! It went down quick and smooth, a brisk and bright start to my day filled with students, a few errands, and NaNoWriMo!
And so, my black tea rotation begins again!
Ah, hot buttery greens!
This is the 2nd tea from November’s Tea of the Month Club that I received from Verdant. The letter David included suggested having the Banzhang Farmers’ coop sheng first, which I did. Then as a contrast, having this green tea next. There are also suggestions for mixing them together, and he also sent some of his mixture of puffed Minnesota wild rice & puffed OG jasmine rice, which can be combined with either or both teas.
Right now I’m just having the green tea, and it is tasty. The flavor is rich, butter, and green bean-like, a true contrast to the darker toasty flavor of the Sheng. The mouth-feel is creamy, like steel cut oats cooked in the crockpot all night.
True confession: Initially when I got this month’s selections, I was a little disappointed, as I already have both teas in my (ever expanding) collection. But I DO like the pairing, and really, it’s just more tea for me to drink and enjoy. I’ll try his combo ideas and probably share the results later. Enjoy the day!
November’s tea of the month club package from Verdant arrived a few days ago. I would have jumped right on it, sampling and babbling incoherently about the wonders of the teas they sent, but I was busy then and wanted little more time to really focus on the teas.
This is the first one, and David’s notes suggest drinking them back to back, to enjoy the contrasts, etc
I have to admit, after my mind numbing puerh experiences recently, I’m a little nervous about trying pu’s that are new to me. Oh well, onward through the fog (yes, I just quoted the Fabulous Furry Freak Brothers, but if you aren’t a child of the 60’s, you probably missed the reference.
I like the idea behind this tea: In 2003 a rebellious group of farmers started their own pressings and told the big tea workshops to take a hike. It’s the locavore movement in China. As a person who eats seasonal produce out of her own backyard and tries to buy as much stuff from local producers as possible, I love artisans who produce genuine things, whether it’s tea, clothing, food, or whatever. I like people like that, I am people like that, and I love it when people find their passion and just go with it. I honestly believe that the Universe supports individuality, expressions of creativity and passion, and that all of our needs, desires, and dreams are abundantly fulfilled when we go for it! Of course, I can’t buy tea from local sources, because there are none, just like there are no bananas. So when it comes to things like tea, I aim for companies that truly support real people, wherever they may be, instead of big box companies.
This Sheng is very savory, with a strong green kind of a background flavor, like aging alfalfa and clover, and there is a smokey woodsy quality to it as well.
I’m starting to feel the ‘skull shining’ effect, so I’ll set it aside for now & try the other one.
The Chocolate midnight is done. I just finished making lemon curd (that stuff is crack!) for the lemon squares. I’m sipping sparkling water with meyer lemon pulp in it, and it rocks.
I’m also sipping this wonderful Shu, gongfu style. I love this one, and so far no 3rd eye headache or sensations of hallucinogenic shroom trippin’ or anything. I’m glad this one doesn’t effect me that way, as I just ordered more of it recently…along with a few other things… sorry Nik, I’ve been sneaking around behind your back ordering more tea ;)