2485 Tasting Notes
I added an oz of this with my last Verdant order. I hadn’t had it for awhile, & it seemed like a good idea for a change of pace. I’m not in love with it, but an occasional cup of it is nice.
Meanwhile, I posted some pics of my stash on FB:
I just got home from playing a wedding. The acoustics in the church were so wonderful, & I love it when it’s like that. Every note means more, there is so much more nuance to every piece. I can reach levels of loud & soft that I can’t access in my living room, or in a place that is just average. Don’t get me wrong, I always love playing, in every venue, but something about a place with amazing acoustics makes the music ever more magical, at least for me. I experience extra things that can’t be described with words, I become more than myself, it’s my most favorite thing in the whole wide world. I love my job!
So before I return to Tony’s house, where I will dwell in my PJs until late sunday evening, I wanted to relax with one yixing session, & this was the tea I was thinking of. This is a tea that I have deemed Hoardworthy. Just the aroma of the dry leaf alone is a beautiful thing, & that dry leaf is a beautiful thing to look upon as well. Rich, roasty, & fruity, it is everything I want a Wuyi Oolong to be. I’ve written several reviews about it, & I’m tired, so I’m just gonna sit here & savor this as long as I can.
I’ve been SO busy this week, but it was a good busy! The weather was beautiful all week, & Tony was in Michigan, so I spent every waking hour that I wasn’t teaching or playing in my garden, planting stuff! Broccoli, Brussels, Cauliflower, lettuces, various greens, radishes, turnips, beets, etc. In some cases I planted plants (instant garden!), & in other cases I planted seeds.
Needless to say, I’m so behind on my tea logging, that I’m just gonna post a list of the highlights from the last couple of days. I hope nobody will mind, but they are all teas I’ve reviewed pretty extensively by now, I think. In no particular order:
Double Knit Blend – more woody than I remember it
Premium Taiwanese Assam – so good
Devotea’s 1910 English Breakfast – So awesome with brekkie
Butiki’s The Black Lotus – ditto
Upton’s Russian Caravan – not as smokey as I seem to recall
Teavivre’s Rose Dian Hong – to share with a student
TTC’s 2005 aged songboling oolong – sipdown
YS’s Imperial Gold Needle (sipdown) & Imperial Mojiang golden bud
Verdant’s Zhu Rong Chai – my crockpot method reigns supreme!
Verd’s Fujian White Jasmine – with a friend
Peach Rooibos – trail lodge tea
This morning I had Teavana’s black dragon pearls, & I’m having Ms Stacy’s Irish Breakfast with my breakfast. I am hoping to play catch up on reading everyone’s reviews later today, but now I must rush off to play a wedding! It’s a beautiful day in St. Louis!
What an awesome day! First off, I didn’t start teaching until 1:30, so I got a bunch of stuff done in my garden! I taught all afternoon, then went to the farmers market. There is a local chick making homemade coconut butter, & I love coconut butter. I usually get Artisana’s, but I think from now on I’ll be getting it from this gal. She has plain, but she also has naturally flavored ones, the lemon vanilla is heavenly…ahhh
Trail lodge tea, a local company, was also there today, so I stocked back up on this lemon rooibos, which is tasty, the peach Melba, & the ginger rooibos. I’ve been needing a few more non-caffeine teas for the evening, & this Lenin is especially nice.
Call me a cynic, because I am.
The Wuyi Mountain Big Red Robe I’m drinking is not the one described on this page. That one was from 2 years ago. David searched to find that one. I don’t think I ever got to try it by itself, although it was in the first sample of Imperial Breakfast Summer Blend, which Bonnie was generous enough to share with me when I first joined Steepster.
I am also not drinking the current one that is offered on Verdant’s website. That one was grown by the Li Family, who’s daughter went to school with David. I don’t think he had to search very far to find it, but I’m glad he is friends with them, because they grow some wonderful teas!
So THIS one is from last year. I think the Li family also grew this, & I have plenty of it, so I should start drinking it more often. I haven’t had a chance to compare it to any of my other Big Red Robes, and I can’t even write a decent review about it today, because just as I was starting to drink it & breath in it’s rich aroma, my last student showed up, reeking of perfume. She is a new student, & last week she reeked so heavily that the money she gave me still reeks ;p.
But she is a nice older lady, so at the end of her lesson I explained to her that I have allergies & breathing issues, & am especially sensitive to perfumes, so would she please not wear any on the days she is coming to see me. She was very nice about it.
It will take hours to clear the air in my house, & I really can’t taste much of the tea.
I’m still working my way through last year’s greens & whites, with a commitment to drink one of them every day of the week, with weekends being optional.
This is another TOMC tea from last June.
It brews to a lovely pale apricot, starting out with a light but creamy vanilla texture, & gradually becoming refreshing in a cucumber sort of way, almost like a light salad, LOL.
Once again, I stayed up way too late, but it was fun! I started playing my harp around 10, & played until about 1:30, just savoring a mix of pieces I hadn’t played for awhile: A harp sonata, some debussy, & a few other things, plus reading through some pieces that I’ve had here for awhile, but haven’t learned yet. I think it’s important to be able to demonstrate pieces for your students, especially for the more advanced ones, & to at least familiarize myself with the ones I don’t play. Most harpists send their students to Youtube or audio recordings to become familiar with these pieces, & I use that tool also, because the truth is, unless you’re planning on putting a concert, it’s a lot of work to maintain every advanced piece you’ve ever played! Most of my gigs these days tend towards jazz, but I still love every piece I’ve ever known, & I play a lot of them as wedding preludes, but some of them are kind of way out there, so it’s good once in awhile to play through them, ironing out the rough spots. Plus, I just love playing the harp anyway, & there are so many amazing pieces to play. It’s always a treat just to play for myself, with no audience, except the universe.
Not much new to say about this tea. It really is tasty, & I enjoyed it, but that was hours ago!
So admittedly, I’ve had this for awhile. I had to buy it, but then I never seemed to get around to sampling it. I have no idea why, it just didn’t happen.
The dry aroma is sour, & a little sweet, & brings to mind Umeboshi plums.
The tea itself? I don’t even know where to start! It’s reconstituted plums, it’s tobacco smoke, it hints at oolong/hujicha/coffee/sourdough, with a ‘shiny’ after feel, & an aftertaste that is powdered instant tea, which creeps up into the sinuses & hangs around somewhere in the soft palate. There is more, but I can’t put it into words. It’s very complex.
I don’t know why I don’t drink Tieguanyin more often. It’s not like I don’t have any, in fact I have a ton of it! There are a bunch of them left over from when I was in Verdant’s TOMC & TOMCR, plus I also have others from other companies.
So this one is from last June’s TOMC. It is the essence of spring itself. The aroma is gently floral, the taste is also gently floral & yellow, like spring daffodils, with a beautiful yellow color to the liquid as well. As I run through the steepings, the leaves bloom, gracefully, lushly, like some cross between lettuce & Wakame. I served some to one of my students & her mom, & they were like, “I feel like we’re drinking flowers!”
I love turning people on to new teas!