2955 Tasting Notes
Another tea from Dag Wedin
5G + 4oz (more or less) X 45/60
A small leaf black, somewhat broken. the warmed aroma was sweet, with shades of roasted barley & sorghum. The 1st steep was kind of minty, in the way that some taiwanese hong yun are. Flavorwise, it was not as sweet as I expected it to be, more of a black strap molasses & rye kind of taste, with noticeable acidity.
The 2nd steep was basically bitter, & for me, undrinkable.
Still worth sampling though! Thanks Dag!
Another sample from my trade with Dag Wedin. I’ve had these teas for awhile, a few months or so since we did our trade, & it’s about time I got to sampling them!
I’m mostly working from home today, with students coming & going, & then a nursing home Tea gig in the afternoon, followed by more students, & then Tai Chi class this evening, so I can slip in a few tea reviews here & there.
So this tea? I don’t drink a lot of Darjeelings, & have never been a huge fan of them. I don’t know why, they are pleasant enough, but I think the main reasons being that they tend towards astringency (IMO), & they don’t sit well on an empty stomach for me.
Luckily my stomach isn’t empty, & I have learned that if I brew a darj at a lower temp, it’s less likely to be astingent. The dry aroma of this tea almost has a minty quality, & in my opinion that carries over into the actual cup of tea, not quit mint, but an herbaceousness that leans in that type of direction, if that makes sense to anyone out there.
“Hello….is there anybody out there?”
Anyway, I can see why people enjoy this type of tea, I’m picking up some interesting layers. Cinnamon, lemon, & a rich floral quality, also a sweet kind of pastry quality.
Good morning Steepsterites!
How I’ve missed you all. I’ve been peeking in daily to read a few posts & see how the site is coming along, & I see things are still not back to normal, but I know that eventually it will all be sorted out.
I started the morning with Teavivre’s Organice Superfine Keemun Fragrant Black tea, which is always such a yummy treat, & which I realized I’m getting close to running out of!
Then it was on to an offering from my swap with Dag Wegin, who I haven’t seen here for awhile. This is ‘Emperial Long Jing’, but I have no idea what company it is from. It is tasty, however, with a pleasant green-ness, a thick tongue, & a lightly tart sweetness that really brings to mind tropical fruits, particularly Mango (which I love).
Thank you, Dag, wherever you are!
Enjoying this cup of tea & a sweet slow morning :)
It’s been a while since I’ve done a taste comparison, but I have several black bi luos in my collection now, maybe 4 of them.
Funny, but without even lining them up, I can tell you that this one would most likely rank # 4, simply because the other 3 are more golden, sweeter, creamier, with an aroma of honey. Comparing those other 3 ( from WP, YS, & Tribute) would probably not be easy, on the other hand!
That is not to say that this isn’t tasty, because it is! Like other black gold teas, it features malty chocolatey goodness, along with qualities of earth, leather, & a dark crusted bread.
This is the sipdown of my Autumn 2013 supply, but I believe I have a small bag of the Spring 2014 waiting in the wings :)
Happy Sunday Everyone!
I have so many teas here, but most of the time I end up drinking black tea, because I love it so much. But lately (ok…not really lately…I go through this from time to time) I’ve been thinking I need to start drinking all the other teas in my collection. This month I really am going to try to make more of an effort to do so. I also want to start working my way through collections of tea, so I’m starting with Tieguanyins. I have a pretty nice collection of them, mostly from Verdant, mostly from when I was in their original TOMC (which was pretty awesome).
Yesterday I drank the 5 year aged, but I didn’t get around to posting about it.
So, my goal is to work my way through the collection, starting today with this wonderful spring offering, & then moving on to more & more aged varieties, just to really taste the progression (I think my oldest is 15 year aged).
Regarding this one, it really is the essence of spring itself. A pale yellow with a gentle but heady aroma of spring flowers (I’m thinking white lilac), a buttery caramel corn taste arises, as well as a creamy vanilla orchid essence & mouth. People who know me would be surprised to find out that there was a time when I didn’t drink black tea at all! I drank lots & lots of green tea & springy oolongs. (Actually, for a long time I only drank herbal teas). Somewhere along the line I fell in love with roasty Wuyi oolongs, & then Black tea became the love of my life. (About the only teas I don’t love are Rooibos & Mate)
Drinking teas such as this one hold a certain amount of nostalgia for me, & I honestly don’t know why I don’t drink them more often. Add to that, the quality of Verdant’s Oolongs (& other teas) is always wonderful.
I’ve said it before, & I’m sure I’ll probably say it again: I’m a sucker for novelty tea shapes!
So there! Pearls, cakes, twists, brooms, tuochas, flowers….my eye delights in them all.
Of course, if they don’t deliver in the flavor department, they get pushed off to the side.
Or given away to friends who aren’t as picky as I am, because they will enjoy them.
And this one is delicious. My previous attempts were made with a sample, trying a few different parameters, & that sample is gone. So I ordered more, & today we’re going gongfu, baby! Yeah!
5G + beautiful 4oz or so yixing (rinse) X 15/30/45 sec/1/1.5/2/3 min etc
I drank the 1st steeping by itself with my adorable little yixing cups & pitcher, then combined the rest of them in a mug in pairs while I was fixing breakfast.
Although I enjoy watching these spring snails unfurl, without a doubt, this is my favorite way to enjoy this tea. Everytime I open the tiny teapot, the leaves have expanded & are posing, like a series of photos. The texture is creamy, the aroma is honey, maltomeal, & milk chocolate. My mouth is tingly & I got a nice morning tea buzz to enjoy with my breakfast (after I finish drinking the tea).
A wonderful start to my busy day!
Heading out the door with the following teas in various sized containers to enjoy over the course of the day:
Irish Breakfast – Butiki – yes, I still have some of this beloved tea
Black Dragon Pearl – Teavana – the only teavana tea in my cupboard
Wu Liang Hong Mao Feng – YS
Yi Mei Ren – YS
Yes, Sarah, I did place a YS order over the weekend, including a portable gongfu thingy…
Here’s another hoard-worthy tea. Damn, this stuff is SO GOOD!
If I were to pick one tea that was the most awesome breakfast blend ever, this might be it. But then again…why choose, right? :D
Anyway, in all of it’s various incarnations, this blend always combines the best of all of Verdant’s teas: a few awesome blacks, a rich Big Red Robe type oolong, a white tea, & a shou puerh. All of these teas can stand alone in their awesomeness, of course. But together? Yeah baby!
My breakfast tea of the day, a rich cup of malt, a little chocolate, & the tanginess of plums.
Speaking of breakfast, I made myself a gluten free banana muffin that I’m feeling pretty pleased about. Here’s the recipe, for all my gluten free steepster buddies:
1/3 cup almond flour
1 T coconut flour
1/2 tsp baking powder
pinch of salt
heavy sprinkle of cinnamon ( I also wanted nutmeg, but Tony is out)
2 T coconut oil
1T Maple syrup
(I was gonna add some vanilla, but I forgot)
1/2 a banana, diced up small
Oil a large mug or a pint size glass measuring cup with coconut oil.
Press the batter, which will be pretty thick, into the mug, trying to press out air bubbles.
(disclaimer….these muffins are the only thing I use my microwave for)
Microwave for 1.5 minutes. If the center still is soggy, add more time at 30 second intervals.
Sometimes the center stays soft, btw…
Once you take it out, let it sit for a minute, & then invert it onto a plate.
For the original recipe, omit the cinnamon, Maple syrup, & banana.
Add 1 – 3 T water if the batter seems too dry.
This muffin makes a great cornbread substitute. It can also be sliced into 3 rounds & toasts beautifully.
I haven’t tried it yet, but I bet it would great sliced & egg battered to make a great french toast too.
And finally, I think I’m gonna try spreading it into a ramekin & baking it in the actual real oven some time. I could slice it into 2 rounds, toast it, & spread it with avocado & tomato, for a sandwich.
I drank this yesterday, & I’m drinking it again today.
Sometimes when I first start to sip the cup of LB, it tastes kind of like beans & is watery to me, & I’m thinking, “wtf? Why did I make such a big deal over this tea? Why do I have such a crazy hoarded stash of it under my bed? What was I thinking?”
But then, as I get a few more sips in, the flavors start to build up on my tongue in layers, kind of like when you’re basting a chicken in the oven & it gradually developes a lacquered skin, or laying down stain on a nice piece of wood. Each sip makes it richer, adding more highlights of awesomeness.
I swear when they’re growing this tea they must be mulching the plants with cacao compost, that’s got to be it.
So glad I’m a tea hoarder.