3046 Tasting Notes

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!

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drank Yunnan Noir by Adagio Teas
3046 tasting notes

This was my first cup of the day, and it’s actually pretty good!
It’s got that deep dark bready chocolatey maltiness that I love first thing in the morning (and really anytime of day). A drank it in bed with the Love of my life. A perfect start to a perfect goof off day.

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I’ve had my fill of savory teas, at least for now. Time for something sweet, as I head of to my bubble bath! This one fits the bill!

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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!

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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.

Nik

Eep! Hope you caught it in time and it subsides quickly.

Terri HarpLady

It’s mild, but there. I’m still trying to figure out if it’s a mold allergy reaction or just part of the Puerh experience for me. First thought it was just with shu’s, but that’s not the case.

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100

First cup of the day and it’s gone!

I wanted something rich and deep to accompany my breakfast of left over brussells sprouts & carmelized onions, with an egg on top. Quick and easy!

Now on to other things…

Bonnie

One thing I missed yesterday was that I couldn’t eat the green bean casserole or mashed potatoes…(mostly the beans)…now I want to go get a bunch of brussel sprouts. Even the grandsons like my sprouts (which says something for little boys!). Yummy with Zhu Rong!

Terri HarpLady

Brussels sprouts rock! I eat them all the time, and I love them. They are great carmelized in a skillet with onions & topped with eggs. Serve with Shu Rong or other yummy black tea. A side of sweet potatoes is a nice addition!

Indigobloom

I dislike brussel sprouts! intensely! but with caramlized onion? hmmm, might be ok :)

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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 ;)

gmathis

Your cooking rocks and I’ve never even tasted it!

Bonnie

I like making lemon squares too…

Terri HarpLady

This is the first time I made lemon squares ,Bonnie, i ate one, and they turned out great! I am the family pastry chef, which is crazy cuz I can’t eat much in the way of sweets.
Mathis, thank! If you’re ever in St. Louis, you’ll have to come by and let me feed you.

Nik

[chuckle] I’ve never been called by St. Louis, but Terri, your sunroom and your mini trees and the gift of yumminess they provide and your harp gigs are caaaaallinnnnng meeee… =)

gmathis

That would be wonderful, thank you!

Terri HarpLady

Nik, you have an open invitation too!
I think when we finally have out Steepster convention (at the least the north american version) we should have it in St. Louis, because we’re pretty central…

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100

Happy Thanksgiving (Gratitude Day) to everyone in the World!!
I know Thanksgiving is an American holiday, but I hope everybody everywhere has things to be grateful for everyday. I think it’s important to take a few minutes at least once a day to be grateful for all that I have, all that I am, and all that I’m yet to be, and to wish for wonderful things in the lives of others as well.

I started my day by making 3 pie crusts, all gluten free. One is for a pie that I’ve made for years called Chocolate Midnight (Originally Chocolate Almond Midnight because of a praline almond decorative topping I omitted, from the vegan Millenium Cookbook) It’s the most decadent chocolate cheesecake textured pie you’ll ever eat, and you’ll never know it’s made with silken tofu. I know you don’t believe me, if you’ve ever had a silken tofu ‘fail’ dessert, and believe me, when I was a vegan (for years and years), I tried my share.

Baby, this is the real deal, and many people have fallen in love with this pie, not knowing the tofu truth, and once they found out, they didn’t care, it’s that good. It’s requested by several people every year & is a required part of our family feast. This year I took the gluten out of the crust.

I’m in the break, between crust making and pie filling making. I had a hearty breakfast and my last cup of Stacy’s Taiwanese Assam. I’ve reviewed it several times, and it is bold and tasty, but now it’s gone. I foresee a Butiki order coming soon.

Bonnie

Happy Thanksgiving!

Nik

Vegan, gluten-free pie that is yummy. WANT.

Terri HarpLady

Oh, yeah, you want it!! It’s ridiculously creamy & chocolatey and sweet too. Very rich tasting, I can only eat a few bites.
The first time I showed up at a family thanksgiving with that pie, it was Tony’s sisters house. Not a single person there knows the meaning of eating healthy (Tony is learning). I made him promise not to tell them it was tofu, at least not until after they ate it. They devoured it! The other desserts all sat on the table, looking dejected.

It’s also easy to make. Let me know if you want the recipe. You too can blow your family away with tofu! Just don’t tell them…
;)

Nik

Terri, I would love the recipe, thank you!

Butiki Teas

Sounds amazing! I’m with Nik, would love to get a copy of that recipe.

Donna A

And I am following right behind the others, hoping you’ll share the recipe!

Terri HarpLady

ok, send me your email addresses, & I’ll get that out to you!

Indigobloom

ok I want a copy to! maybe you should just post it as a discussion item lol

Terri HarpLady

Good idea, Indigo! I’ll do it!

Terri HarpLady

Done!! Now you guys can all go over to the discussion board, where we have a recipe sharing discussion group!

Indigobloom

sweet!! thanks Terri, you are awesome!

Terri HarpLady

Aww, shucks! Thanks Indigo!

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I’m finally getting over the brain numbing experience, and I was looking for something black that I could enjoy sweet. This fit the bill!
The was a major sip-down, it was just so tasty. Like a toasted croissant, or maybe more like a toasted and buttered bagel, with some kind of rosey orange marmalade on it. I’m gonna miss this tea when it’s gone!

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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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