2955 Tasting Notes
Sil is Here!!!
We’re having tea! Of course we are!
This is a sample of 2 different versions of the same tea, which I got from Life in Teacup.
One is dry stored & the other is wet stored. We’re drinking them side by side. I have the dry stored in my mixing & the wet stored in an earthen gaiwan. Each tea has it’s own pitcher that holds 2 steeps, so we’re doing 2 steeps of each tea in each round, combining those 2 steeps in their respective pitchers, & sipping them side by side. Is that too complicated?
I’m not gonna be overly eloquent.
The dry stored version is my preference of the 2, at least initially. It has a bit of a metallic sensation on the end of the tongue at first, which I feel later translated into more of a camphor quality. The wet stored initially had the taste & aroma of a root cellar, & cedar. And dirt.
We’re on the 3rd round. (which is technically the 5 & 6 round of each).
Now the dry is becoming sweeter, the wet has a very strong tongue tingle.
Anything I say from henceforth might sound like utter nonsense, because I’ve got a hell of a tea buzz going on now!
I’ve had this tea before, & this time it is in my package from Stephanie.
In some ways it reminds me of Verdant’s Vanilla Citrus Spice, without the citrus kick.
Anyway, it is a tasty tea, & especially nice with a spoon of maple syrup added. It would probably be awesome with a little orange marmalade stirred in, or maybe a slice of orange steeped in the cup with it. Maybe next time…
On Sunday Tony & went to the big import store (Global Foods) to get refills of his beloved Ahmad Earl Grey. They have a huge selection of teas, mostly bagged, but I did find a few loose leafs, so I figured I might as well give one a try. I’ve never heard of this brand, & I do enjoy Keemun.
My first session was on Sunday, using 1 tsp + standard mug X 3 or so min.
The dry leaf doesn’t smell very promising, especially when compared to some of my other keemuns, & the resulting tea was ok, but not particularly exciting.
Today I gave it a 2nd chance, using 1T + mug (10 – 12 oz) X 2.
Much better! It’s not going to make it to the top of my list, but is very drinkable, with a red wine & brown sugar kind of taste.
This morning I’m dipping into the trade I had with Stephanie. So many interesting teas, & yet I’ve barely tried any of them. So I’m starting with this black tea from Nepal. I’m not sure where it came from, but it reminds me in appearance of a Darjeeling type, so I went ahead & treated it as if it were, allowing the boiling water to cool for a few minutes. The resulting cup is pleasant enough: a little tart, sweet, & floral. More of an afternoon tea than an accompaniment to breakfast, but not unpleasant in any way (although I think if I’d gone with boiling water the level of astringency would have been undesirable).
Although I am not an early riser by nature, I’m starting to get used to it again, & I have to admit, there are some perks to being the first one awake in the house! First off, we are quiet people at my house. No TVs blaring, the main sounds here during the day are birds in the (very over run & out of control) garden & the music of various Harp students coming & going, along with my own practicing. It was still dark when I got up & the cicadas, little frogs, & other noise makers are at full force right now, so there’s this undulating constant sound that starts around sunset & continues until sunrise, & I love it.
We’re also busy people, everyone always going in their own direction, so it’s been nice this morning to see each of my children (except the one who’s still sleeping) & my grandson, as they grab food & find their way out the front door.
I’ve also been enjoying the luxury of this tea. For the last week I’ve been on the run, grabbing the food I made the night before, brewing teas to go, heading out the door…
it’s so nice to just sit here & sip…
1 T + 10oz X 3/5
I’ve also started a load of laundry, & started getting ready to start my continuous brew kombucha, however I have no sugar in my house, so I’m at a standstill on that project until the store opens at 8:00.
Good Morning Everybody!!
I’m not usually up this early on a day I don’t have to teach at the school, but it’s going to be an exciting day, so here I am.
“Why exciting?” You ask.
“Because Sil is in St. Louis!!!” little terri blabs! She’s so excited that she was jumping on the bed all night :)
Of course, she is working by day, but tonight we get to hang out for awhile, & tomorrow we get to hang out ALL DAY, or at least most of the day. YAY!!
Here’s a brief survey of the teas I dragged to school with me yesterday, all teas that I’ve already reviewed many times, all teas that are worthy of their own review & tasty:
Malty Irish Breakfast – Butiki – sad sip down…sigh…
Dinjoya estate assam – also Butiki
Premium Grade JIn Jun Mei – YS
Feng Qing Gold Needle Yunnan Dian Hong – YS
and once I got home:
Vanilla Citrus Spice
That’s all of my tea drinking day yesterday rolled into one.
One more offering from Dag Wedin. This is a Raw Puerh, with beautiful large budsets, & a tangy spicy aroma! I went ahead & used the entire 7G sample in my yixing, combining 2 pours at a time in my favorite cups (or at least one of my favorite, there are so many).
Green beans, orange peel bitterness, fresh eucalyptus, & some kind of floral, a thick sensation, cannabis after-aroma, accompanied by a great tea buzz, the wonderful head clearing kind. I really believe teas such as this are beneficial for allergies, & this will be a pleasant head-space for my taichi class tonight.