2859 Tasting Notes
Once again, I stayed up way too late, but it was fun! I started playing my harp around 10, & played until about 1:30, just savoring a mix of pieces I hadn’t played for awhile: A harp sonata, some debussy, & a few other things, plus reading through some pieces that I’ve had here for awhile, but haven’t learned yet. I think it’s important to be able to demonstrate pieces for your students, especially for the more advanced ones, & to at least familiarize myself with the ones I don’t play. Most harpists send their students to Youtube or audio recordings to become familiar with these pieces, & I use that tool also, because the truth is, unless you’re planning on putting a concert, it’s a lot of work to maintain every advanced piece you’ve ever played! Most of my gigs these days tend towards jazz, but I still love every piece I’ve ever known, & I play a lot of them as wedding preludes, but some of them are kind of way out there, so it’s good once in awhile to play through them, ironing out the rough spots. Plus, I just love playing the harp anyway, & there are so many amazing pieces to play. It’s always a treat just to play for myself, with no audience, except the universe.
Not much new to say about this tea. It really is tasty, & I enjoyed it, but that was hours ago!
So admittedly, I’ve had this for awhile. I had to buy it, but then I never seemed to get around to sampling it. I have no idea why, it just didn’t happen.
The dry aroma is sour, & a little sweet, & brings to mind Umeboshi plums.
The tea itself? I don’t even know where to start! It’s reconstituted plums, it’s tobacco smoke, it hints at oolong/hujicha/coffee/sourdough, with a ‘shiny’ after feel, & an aftertaste that is powdered instant tea, which creeps up into the sinuses & hangs around somewhere in the soft palate. There is more, but I can’t put it into words. It’s very complex.
I don’t know why I don’t drink Tieguanyin more often. It’s not like I don’t have any, in fact I have a ton of it! There are a bunch of them left over from when I was in Verdant’s TOMC & TOMCR, plus I also have others from other companies.
So this one is from last June’s TOMC. It is the essence of spring itself. The aroma is gently floral, the taste is also gently floral & yellow, like spring daffodils, with a beautiful yellow color to the liquid as well. As I run through the steepings, the leaves bloom, gracefully, lushly, like some cross between lettuce & Wakame. I served some to one of my students & her mom, & they were like, “I feel like we’re drinking flowers!”
I love turning people on to new teas!
little terri’s experiment worked!!!
We put a quart of vanilla almond milk into my little 1 qt crockpot, added 4 T of chai, & left it on for awhile (2 or 3 hours?), & it is delicious! It’s perfect, in fact! I shared small cups of it with various students this afternoon, & everybody loves it. The only problem is we ran out, & I’m also out of almond milk now. I just opened a can of coconut milk & dumped it in there, but it will be a few hours before it’s ready.
Tomorrow I’ll do a half & half of almond milk & coconut milk, which I already know will be amazing & decadent.
I predict that I’ll be going through almond & coconut milk like they are going out of style from now on! And Chai!
Tony is in michigan until weds night, so I came to his house to feed the fishes. While I’m here, I’m enjoying a bubble bath & a cup of this tea. I think the first time I drank this, I steeped it too hot & it was so so. One of the things I love about Stacy’s teas is that she gives clear cut steeping suggestions, that are spot on. The other thing I love about our Stacy’s teas is what I will call the Deliciousness Factor.
Best strawberry tea ever!
Now back to the next story in Sherlock Holmes
“I invoke the *Principle of 45/15” Ms Theresa yelled at the top of her lungs as we were finishing up with breakfast.
“So what the hell does THAT mean”, you ask.
The Principle of 45/15 means that we’re actually working today: 45 min of actual work, 15 minute break. Then another 45/15, etc.
So far all the house plants are watered, & one of them was ‘groomed’ a little. The kitchen is clean, the sunroom & kitchen are swept & mopped. The blankets from my bed are being washed.
We’ve been listening to Bach all the while, as I find his music to be energizing, & drinking this wonderful tea during my breaks. little terri got a little over-exuberant, as she often does, & put a lot of leaf in our teeny tiny 4 oz teapot, so even with very short steepings this has been a potent brew!
little terri is also trying an experiment today: she filled the 1 Qt crockpot with vanilla almond milk & added Chai. We’ll check it during out next break to see if it’s ready. We’re thinking a long steep in the crock on low might turn out to be an awesome thing.
Hopefully it won’t be an epic fail….
This has been one of those teas that I consider hoard-worthy, & so I have a couple of different versions of it, & it even warrants a special tin! This is the last cup of a batch from last year, maybe last spring? I can’t remember for sure, & that is before I started labeling the packages with a date as they come in.
The original Zhu Rong I fell in love with was deeply chocolatey, like a dark fancy unsweetened chocolate bar from some exotic location, with a snazzy wrapper, & it costs way more than you want to spend, but you know that you are going to save it for an extremely special occasion, that you’re going to let every square melt in your mouth, & it’s so worth it.
This may be the last cup of that tea. Or not. Teas do change from season to season. There is more or less rain, or the grower may do a little something different with the leaf. I’m sure there are many variables, so I have packages from Summer & from Fall. I’ll probably order a few oz of the current offering as well, although I’ve noticed that the description of the tea has changed considerably. I meant to save this last cup’s worth, so that I could compare them all, but instead I’m just enjoying it for what it is, & it is good.
I made this at Tony’s to enjoy in my bubble bath.
It’s one of his favorites, & although I don’t drink it often, I guess today is the day.
It’s main feature is a bright & juicy orange, with a touch of bergamot, & a lingering grapefruit finish. It’s a little on the acidic side for my tastes, but definitely bright & cheery. The base is earthy, & almost shu puerh-like, so although I’m no expert, I’d say it’s yunnan.
Note to self: send a sample of the to ks