2498 Tasting Notes
It’s Chai Time!
I used to drink a lot of chai, but since I gave up the soymilk & soy creamer (& am allergic to real milk), I haven’t been drinking much of it. It’s not the same without some kind of creamy goodness involved.
So I steeped this in minimal water, combined it with some of my homemade almond milk, & a little coconut milk keifer, & it’s pretty tasty.
This is lovely.
I don’t really know what else to say right now…sigh…
It’s a beautifully complex cup, starting with brown sugar & pine smoke (but not a BBQ or a cigar) It’s sweet & smooth, with an incense quality to it, & there was this point in the first cup where my tongue was awash with saline for a moment, & although that might sound gross, it wasn’t! Each steep opens up subtle elements, including florals & mineralsm but they are lightly present.
I followed the western steeping parameters:
5 G + 8oz (was I suppose to rinse? oops!) X 1min/2min/3min etc
Next time I’ll probably try 1 T + oz X 3min/5min just to see what happens.
A lovely Assam tea that I served to my friend Willem, the Bass player. He’s a big guy, a little gruff looking if you don’t know him, but once you do know him you’ll find that he is a teddy bear, AND an excellent musician! He’s been playing jazz most of his life, & is amazing. Of course, he also studied classical, & although bass IS his instrument, he occasionally pulls out a cello, a Bass Ukulele (who knew there was such a thing?), & can also play a few other things. He plays all over town with pretty much everyone that plays jazz in St. Louis, & although we don’t get to play together much, we’ve both agreed we want to book more gigs together. His wife gave me a big hug the first time we played a gig & whispered in my ear, “Don’t tell Willem I told you, but it’s always been his fantasy to play jazz in a trio with a harpist”.
Yet another dream to come true! Now we need someone on percussion.
Looks like steepster is on the fritz again!
Oh well, I have a rehearsal at 11 this morning, so I this will help get me away from the computer to tune my harp & run through a few numbers before my Bass player friend gets here.
I’ve reviewed this many times, so if you want a full report, feel free to read through my older posts if you like. All I’m gonna say for now is, “It’s been way too long!”
A nicely robust oaky assam that got lost in the shuffle of my tea shelf for awhile (the price you pay for having too much), but so nice to come ‘home’ to!
I need to take a break from gongfu steeping today, & just drink some cups of tea! This one sounded intriguing to me, so I picked up a little in my Yunnan Sourcing order, which arrived this week! I’m not sure how to describe it, other than to say that in my exhuberance, I probably overleafed a bit, so there’s a low bitterness (which I actually don’t mind), a sweet slightly burnt caramelized taste, & the mouth of it reminds me of that canned sweetened condensed milk, for some reason.
A terrible review, I’m sure, but it’s actually a tasty tea!
One more reason why I avoid the ‘rating’ button.
This oolong was from the April Reserve TOMC. It’s a little roasty, a little incense, pleasant thick mouth. This one has the rock taste more than some of the others I’ve enjoyed, & is not nearly as sweat as the others. I’m wondering if it’s the same Wuyi Qilan that Verdant now offers on their webpage? If it is, I still have some in my Wuyi Oolong box. If it isn’t, then this is a sipdown.
I guess I’ll never know…
I need to start drinking the teas from the Verdant Reserve box!! So today, I’ll go with this one, from April. I love Fujian teas, without a doubt! I also love Jin Jun Mei especially, with several in my collection now. Is it any surprise that I also love sweet potatoes? I eat (at least) one almost every day. I grow large quantities of them in my garden, I have some growing in a planter in my sunroom, & I also buy a lot of them when I run out of the homegrown ones. Everyone in my house loves them: baked, diced & fried in coconut oil, spiralized & dropped into soup as ‘noodles’ (especially nice in coconut milk curry…sigh…). There is nothing more wonderful than a leftover baked sweet potato, sauteed/caramelized in coconut oil with cinnamon, ginger, etc. It’s the best dessert I know. Add a drizzle of coconut milk keifer…sigh…
I love sweet potatoes, so I love Jin Jun Mei, with it’s earthy sweet potato aroma & flavor, a little peppery-ness in the later brews, & in this case, a little bitter undertaste, but I don’t mind that at all. I’ve been steeping this since I got out of the tub, first while making my lunch, & now for dessert. The later steepings are like boston brown bread, rich with a molasses taste!
I can’t really say if it’s any more amazing than the other Jin Jun Mei(s) in my cupboard, but it seems to resteep forever, & it is delicious.
This was my 2nd ‘long hot bath’ tea, because face it, one cup of tea is not enough! Lovely rose black, gentle & soothing. Just the right amount of rose, & yes, there was a sweet full rosebud floating in my steeper basket. I steeped 2 minutes, with a resteep of 3. The 2nd cup features more rose flavor, actually!