3091 Tasting Notes
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 ;)
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.
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!
I followed the instructions on the verdant site, to brew this tea gongfu style. The wet leaf is of an old ancient pine forest, deep and earthy, black as night. It’s a smell I love.
The flavor is both bright and dark, if that makes sense. Very earthy, a little drying, slightly sweet, and there is the ‘fresh’ sensation of mint, but not the flavor.
I’d like to say, at this point, that I’m hypersensitive to a lot of weird things. A few days ago I drank a puerh that made my head feel numb. This one is doing the same thing, only in a much crazier way. I don’t feel that I’m in any danger, but I am going to put the tea away for now. I am going to describe what’s going on, because I want to know if anyone else has ever experienced anything like this from drinking puerh.
As a preface, a little personal history. In my youth I did a lot of hallucinogens, especially of the fungal nature. (I’ve been drug free for 29 years) Having said that, right now I feel like I’m on a mild shroom trip. My entire brain is tingling, especially in the 3rd eye area (front and back), & I feel a little numb mentally, but also strangely alert. If I didn’t have students coming soon, this would be a good time to go sit in meditation. With my eyes closed, this actually feels really good. With my eyes open, I’m having some photo-sensitivity (which I have sometimes anyway). I’m not having any other visual distortions, but the tingling/cooling sensation is also spreading, first down my spine, and also throughout my body.
Again, I don’t think I’m in any danger, I just feel weird. Maybe this is what they call ‘Chaqui’?
It’s been a busy morning! I started with Shagadelic English Breakfast (Tea Spot), then a cup of English Breakfast (Butiki).
Then it was time to start teaching, so I broke out the Gaiwan.
This Aged Traditional Anxi Tieguanyin has been a really tasty treat!
It tastes like I imagine Bananas Foster would taste, a roasted background with bananas and vanilla creaminess (especially if you add a pinch of stevia, which I usually do after I’ve drank several cups plain).
I only have enough to drink this 2 or 3 more times…I will miss it. Today I’m making one 4 oz cup at a time, sipping and enjoying. I have no idea how many steepings I’ve been through so far, but each one has been tasty. I started with 5grams of tea in a 4 oz Gaiwan, for 6 seconds, but have gradually upped the time, & now I’m steeping for a minute or something like that, and it’s still tasty!
I’m trying to get rid of a headache by slamming down several cups of black tea, this wonderful Keemun being one of them. I’ve already reviewed it before, but I’d like to say that I really love the backdrop of rose petals that I taste (although it doesn’t have rose petals in it, it just has a taste of them). I’ll need to order some of this, because it is tasty!