1876 Tasting Notes
A sample from my dear tea sister Sil. Not bad, & I admit, it was kind of nice with breakfast, kind of like having an apple pastry of some kind along side my eggs & stuff, but probably not something I’d keep on hand.
Thanks for the opportunity to try it though, Sil!
Sil probably thinks I’ve been sleeping, but actually I took a shower, fixed breakfast, had a student, AND drank a few sipdowns all the while.
This one is from the Here’s Hoping TTB. I sampled it while the box was here, & thought I liked it, and since there was only a cupsworth left, I kept it. Today it’s really not my things, but that’s ok, cuz now it’s gone, baby! Gone, I say!
Welcome to Sil & Terri’s Sipdown Extravaganza & Sip-off Duel!!
Sil is, of course, an earlier riser than I am, so she has a bit of a head start, but it’s on until midnight Sunday night, and I plan on drinking me some Tea! We both started at 262, & Sil posted the rules earlier, so I’d better start sipping!
My first tea of the day? This Gold Bud Black is pretty good for a start, & it’s a sample from Sil, my sipdown sister! An appropriate start, I think!
I drank this all evening, on & off.
I was busy, so I don’t really have any notes to share, but I wanted to drink it, since I drank the original Phatty Cake yesterday. I can’t really give a comparison of the two…but I love them both. I think the original is sweeter, but they are both tasty.
What I can say is this was a wonderful bold & rich contrast to the last couple of steepings of the Huang Zhi Xiang Dancong I was drinking all afternoon. The Dancong had me so dopey & mellow, & the Phatty Cake woke me back up a little. I drank several steepings before dinner, & several more after.
Yesterday I put the leftover leaves in a jar of water in the frig. I added tonight’s leaves to the same jar, as I didn’t really feel like the water had absorbed much flavor. I’ll drink their fusion tomorrow.
I’ve had this sample, & another sample from Verdant with a different label that I’m pretty sure is the same tea (High Mountain Dancong Huang Zhixiang) for awhile. The September reserve club also included a Huang Zhi Xiang Reserve Dancong, but that one is from a different batch.
I’ve been drinking this on & off all afternoon. I drank the first several cups while I was teaching from 11 – 12. It was rich & tangy, with an amazing fruity & incense aroma. Then Drew took me to lunch (it’s great when your son says, “Hey mom, wanna go to lunch? My treat!” I love that!)
After we came home I gave it a rinse to reheat the leaves, & then I drank another several cups. Now it seemed more savory & woodsy. Then I wandered out into the garden for a couple of hours. Now I’m back, enjoying it again. These final cups have a peppery quality, but also a sweet liquore to them. I have no idea how many cups I’ve had all together, but my tongue is thick & tingling, & I think I see a long hot bubble bath in my future…yes…there I see it…
I’m finally working my way through the September TOMC offerings, one tea a day, so today it is the Bilo. The brewing suggestions:
“Cover the bottom of a tempered glass tumbler with leaves. Pour 175 degree water along the edge of the glass so that it does not splash over the leaves, but slowly submerges them. Drink as soon as you can handle the hot cup. Refill with boiling water throughout the day.”
Delicious. Absolutely delicious. Sometimes I have trouble with these kinds of methods, but today it’s going very well. The tea is delightfully green, rich, hazelnutty, creamy, & yet light. I have an amazing tingling sensation running through my mouth & to all points of my being in all directions. It probably helps that I’ve been doing a lot of Reiki lately. I love when tea feels like this.
So of course, I looked up “A Passage to Bankok” on youtube, posted it on my FB, & drank a cup of this while watching the video a couple of times. LOL, it seemed like the appropriate tea.
A nice strong cup of this savory & malty Assam while I was cooking breakfast & singing, “A Passage to Bankok” by Rush. A perfect start to my morning. I woke up with that song in my head, a song I haven’t heard for years (I do have a CD around here somewhere, but who listens to CDs anymore?).
I’ve been drinking this for about 3 hours. I went with about 8G in my yixing, with the initial steeps very short, & then building the time up. I haven’t had any of this since March, I think, & today the Chaqi is outrageous! I’m flying high & loving it! Such a tasty Shu, my little cake is pretty much a flat disc now. I have a Phatty Cake II waiting in the wings.
Anyway, these leaves still appear to have much to give, but I’ve definitely had enough tea for today, so I put them in a jar of water, & they are in the frig now, to become a refreshing drink.
This tea is from the September TOMC.
I never really know what to say about white teas. Because my tasting pallet tends towards dark roasty caramel, chocolate, & incense, it takes awhile for me to ‘get’ these more subtle teas, & I need to be in a proper frame of mind as well. But Wang Yanxin, who I consider one of my tea guru’s, even though we’ve never met, has fallen in love with White teas. Will I?
Maybe not. But I am starting to appreciate them more.
This one starts out with a ‘stone’ flavor, & a citrus sensation around the edges of my tongue. I’m several steepings in now, & I feel like I’m drinking whipped cream! The flavor & aroma is a gentle ‘malto meal & cream’ kind of essence. It is also sweet, like a mountain spring, & lightly vegetal.