2859 Tasting Notes
Tieguanyin’s remind me more of spring than green teas do. With their golden liquor & light florals, they are like springtime in a cup. This one is no exception, but it also has a sweet buttery quality & a rich corn-like aroma.
5G + 4oz Gaiwan X 3rounds of 3 sec, 3 rounds of 6 sec, 3 rounds of 12 sec
I love how each of us can have our own tea esthetics, & my current setup for tieguantin includes 3 of these cups & the matching Gaiwan.
I steep the tea in rounds of 3 sets, pouring a little of each steep into one of the 3 cups, & the remainder into a pitcher. Then I drink from each cup (they are tiny, like 1 nice sip each), so that I can taste how the tea changes without having to drink an entire cup. Once I’ve enjoyed all three, I go sit somewhere with the pitcher & sip their combined remainders. Then I come back for the next round. I didn’t used to do it this way, but I really enjoy this process.
So this tea is recommended for 18 steeps. I have to admit, I got bored after 6, lol
My green tea of the day. I used to drink a lot of this one, & actually I still like it. It’s the best tasting cherry tea that I know of, as most of them tend to taste like cough syrup.
My cherry tree is blooming, but in reality most of that tree is dead, & I plan to have it cut down, probably this weekend. It’s a very tall & old tree, & when I first bought this house I had no idea that I had fruit trees in the yard. When that first spring came, I looked out my kitchen window, & saw red cherries on the tree! I ran out there & picked a bunch of them, brought them in & was SO excited, until I started cutting them open & realized that there was a worm in every one :p
The following spring was the beginning of one of my gardening rituals (yes I am a weirdo). When the tree bloomed, I had a picnic under it with a plate of sushi & a pot of this this tea. Afterwards, I made a declaration to the tree, the local bugs, & birds, expressing my gratitude & good wishes for a bountiful harvest, welcoming all to enjoy the wondrous fruit, & a request that the lower branches of fruit be reserved for myself & my family.
I swear to you that this actually worked, & we were able to harvest fruits that were mostly free of worms for several years. Then the tree started dying. This year there is only one flowering branch, the lowest one, & the rest of the tree is dead, with branches falling off.
I may plant a couple of dwarf cherries in the next week. I just have to figure out where.
Another morning of drinking a quality black tea gongfu session!
5G + 4oz (rinse) X 15/35/45/sec 1/2/3/4/5 min
This is a lovely malty & sweet cup! The earliest steepings featured a creamy vanilla sensation, which quickly transformed into a rich toasty flavor & a thick mouth. This one shares some qualities with the Jinggu Golden strand that I drank yesterday, as if they were brothers, but of course, it has a personality of it’s own. My favorite steeps were by far the during the first 2 minutes, as the unfolding of a tea & it’s flavors & sensations excites me, but even the last cup had value, with a creamy kind of flavor.
I rarely do gongfu sessions first thing in the morning, but I think I need to change that, because my taste buds are probably at their best. (Although having allergies, I feel that my taste buds aren’t at full function, like I’m missing alot of nuances right now). With that in mind, I pulled out this tea.
This is a beautiful golden tea, with the leaves looking so robust that they remind me of insect legs. Not much dry aroma, but if you heat the leaves up in a warm little pot, they begin to give off an essence of honey & buttered toast.
5G + 4oz tiny teapot (rinse) X 15/30/45 sec = buttery caramel with a growing bass note, ultra smooth bee pollen, & the beginings of a tongue tingle! I love tasting the leaves as they open up.
1min: My favorite cup, so satisfying
2min: tingly almost metallic tongue, spreading to my throat & sinuses & I feel as if my sinuses are opening, as if my circulation has improved.
3min: Making my mouth water & my throat a little dry…kind of a strange combo.
4min: I rarely go this far with a gongfu sessions, but am enjoying the moment. The taste has remained pretty much the same throughout all steepings, & although it’s beginning to wane, there’s actually still plenty of flavor here.
5min: Just a light taste of honey & wood, almost like an elixer of life.
6min: This final cup is sweet, kind of like agave. I have a pretty good tea buzz going.
Time for some Taichi.
I’d like to thank Angel & Teavivre for this sample, which I got with my order awhile back.
My instincts were screaming, “Yixing!”, but for some reason I decided to follow the actual brewing instructions written on the sample package, which I usually tend to ignore. The suggested brewing parameters: 10G (the entire packet) + 8oz water X 1 – 2 minutes.
This is way more sheng than I ever use! But what the heck, I have 2 of these, so I can gongfu the other one.
I went with one minute, & although it was pretty intense, it was very drinkable! To be honest, this is the first time I’ve ever done a sheng this way, & I’ll definitely drink the other sample with short steeps in my yixing, it was interesting to try, & frankly, I was curious to see how it would be. It was potent! I went through several resteeps, adding a minute to each, & even though that was hours ago, I’m still as high as a kite, if you know what I mean!
I swear I’ve reviewed this one before, but maybe I drank it & didn’t post a review. Or maybe it was one of those days where steepster wasn’t acting right & my review got eaten?
No matter. This is from one of my many trades with my dear tea sister Sil, or maybe from our BBBBox (still from Sil, either way).
I made a pot of this to share with a student & her mom, & they loved it! It is a mix of cherries, berries, & caramel, & although I am not particularly enamored with it, it is still very drinkable. I have just enough for one more cup, so I’m putting it aside in the sipdown box for little terri’s next Sipdown Extravaganza, coming soon! :)
Earlier today I was in the mood for some Shu, so I reached into my box & came out with this one. I can’t find a listing for it, & so here we are again, in the Random Steepings page:
Palace Grade Puerh Lincang Gong Ting – Silk Road Teas
I originally kept this tea from the first TTB I was part of, a year or so ago. I was pretty new to puerh, & honestly by the time the box got to me, it was about the only thing in there that was interesting. Anyway, I went a little heavy on the leaf, as I was close to a sipdown with this anyway. It’s earthy & a little musty, but no ammonia or other horrible aromas, LOL. I packed it into my yixing, gave a rinse, & multiple short steepings. Nothing particularly special stood out, but I got some good energy from it, enabling me to be a lively & good humored harp teacher all afternoon!
Beautiful & fluffy to look at, in pale shades of cream & sage. I went with the test tube steeper, which is my preferred method for greens these days, & short steepings. A delecate tea with essence of cucumber & lavendar. Probably my least favorite green from Verdant, but a good palate cleanser after drinking my beloved black teas all morning, & a nice segue to something else.
It’s been awhile since I had a gongfu session with this tea, & it really is one of those teas that required that type of brewing. So after spending my morning alternating between household maintenance projects (watering plants, etc), & coaching a college student for her senior recital, I sat down for a session with this one. It is definitely a more manly type of Yunnan tea, there is an edge to it that gradually developes into a bassy-ness. This is a more savory tea, with a lot of altered states qualities to it, if you know what I mean, & it reminds me of a quote, but I can’t quite remember it, so maybe I’ll quote it next time.