3046 Tasting Notes
I made a pot of this earlier to share with my guitar player friend during our rehearsal. I think maybe it was too strong for him, as he only drank half of his cup. I drank the other 2 (that pot holds 3). One time when he came I served him some Sheng, which he totally loved.
We’re playing a gig next thurs night. We’ll start with a duet he wrote, then each play 3 original instrumentals or something, then another duet or 2. That’s the first set.
The 2nd set we’ll start with an Irish medley, then a couple jazz solos each, then we’ll play some latin jazz together. It should be an interesting gig!
The tea? Bold & black. For a more in depth review, visit one of my previous posts on it :)
Sorry, I’m a lamer…
It’s time to start drinking some of the teas I received in trades last month, right?
This one came from Stephanie.
I haven’t been a huge fan or Ruby Blacks, & realized recently that although I enjoy Taiwanese blacks in general, & definitely like them better than ceylon & darjeeling teas, I don’t really love them, at least not as much as I love a good Assam or pretty tea from Yunnan or Fujian.
My first cup of this was tart & tangy plums, kind of sour & fruity. If I were to pick a musical instrument, it would be a bright silver flute, & a brass section. There’s also some wood in there somewhere, but not a mellow woodwind section, more like an edgy upright bass player.
And toothpaste…yes…an underlying taste of toothpaste.
I made a 2nd cup, using a lower temp, & for me, it was pretty much the same.
I don’t hate it, and as the cup cools the tartness mellows a bit & I like it better,
except for the toothpaste.
Time to whip up a quick breakfast, I have a rehearsal in half an hour!
First off, thanks to Brett for sharing a sample of this tea with me.
The leaves are rolled up tightly & are of a chocolate brown, with a warm honey aroma that is very enticing. After steeping, the tea reminded me of honey nut cherrios, creating a mildly sweet & comforting cup, with a hint of cinnamon. The leaves are slow to unfurl, & resteep on & on. Once they open, they are beautiful, dark, & their aroma is like cinnamon & vanilla, &…well…honey nut cherrios!
Thank you to Angel & Teavivre for this sample!
4G + test tube steeper (5 – 6oz) @ 185F X 30/60/90/120seconds
Rich & green, with butter & chestnut. Each successive steep became a little greener, a little thicker, with a slight growing bitterness, but not in a bad way.
A lovely Dragon well!
This is my favorite ‘Caravan’ type tea. There is just enough smoke from the lapsang, just enough sweetness from the dark oolong, just enough punch from the Assam, & just enough earthiness from the shu puerh, to make a nicely blend that was the perfect savory side to my ridiculously decadent breakfast. If you want to see what I had:
Thank you Sil for including this tea in the BBBBox!
This is a tasty tea, with a richness to it that I really enjoyed while putting together breakfast.
1 T + 8oz X 3/5min.
Both the steep & the resteep were very satisfying, & have that Yunnan mouth thickness, & I can drink them on an empty stomach without getting sick. Yay!
This is such a lovely tea.
1T + 8oz X 3/5min
I do believe I like it better following Verdant’s suggested western parameters, but I wanted to try it this way as well. It is still wonderful, although the 5 min steep was a little weak.
Next time I’ll go back to the more leaf, less time mode, because that’s where this tea really shines.
It’s not fair for me to be reviewing this tea now, at 9pm, when I drank it 12 hours ago.
5G + 4oz (rinse) X 15/30/45/60/75/90 seconds, then 2/3/4/5 minutes.
Some of the steeps were drank on their own, others were combined in a larger cup.
All in all, it is a delicious tea, richly flavored with Malty goodness.
That’s all I got!