2485 Tasting Notes
These handy little flowers have become my go-to tea to carry in my purse. I can bring them with me to a restaurant, drop a few in my cup, let them steep & fish them out with a fork when my tea is strong enough. I don’t need a strainer, because they are tidy, with the leaves all tied together in the classic flower formation. The resulting cup is malty, smooth, & sweet. And they resteep nicely too. :)
The third offering from the March TOMC, & what an amazing contrast to the other 2, but then, we knew that, right?
I’ve enjoyed all the teas I’ve had from the Xingyang workshop, & this one is no exception, although my favorite was the golden leaf ‘98, which I’m hoarding. I really need some people in St. Louis to get into this kind of tea drinking, so that I’ll have somebody to share awesome teas with, as in actually hooking up & drinking amazing teas together…it would be so much fun…sigh…
So after the intensity of the other 2 teas, this one was a welcome sweet & mellow dessert. Caramel, sandalwood, & a rich thick mouth make this a lovely tea to end my long afternoon of short steepings.
To be honest, I drank way too much tea this afternoon, & on a normal day I’d just go with one tea at a time, but in the spirit of the TOMC experiments, it was a fun afternoon!
Continuing my tea comparison between this & the Sheng…
Both teas shared a few features, mainly their savory qualities, & a tangy mouth, which reminded me of red grape peels.
This tea was sweeter from the start, with a malty quality as well, & a smoother feel. The first couple of steeps of this tea can be rather tangy & edgy, but a creamy sweet texture developed.
Both teas also have that ‘thick’ kind of feeling, & after awhile I needed a break!
This is an experiment I won’t repeat, as I enjoy each of these teas alone, but trying to move back & forth between them proved to be a little too intense in the Chaqi department, as they are both potent there, & the flavors muddled each other a bit. Still it was kind of fun to try!
I’ve been working my way through the various TOMC teas I have, & today I decided to drink the teas from March: Qianjiazhai Old Growth ‘12 sheng, Master Han’s Wild picked Yunnan, & Golden Buds Shu.
Because this & the Wild picked yunnan are both from the same forest, both processed by Master Han (who I consider the Jedi master of Tea), I attempted to drink them side by side, using the suggested gongfu parameters, for comparison & contrast purposes.
So this is a young sheng, & definitely still maintains a greenness & wild edginess, & having tried really fresh olive oil, & I can see the reference there. The flavors are mainly savory & tangy, although later steepings mellowed out somewhat.
In retrospect, I’m not sure that was such a good idea, as both teas are fairly intense! Oh well!
ok…so I just went on the Verdant website, to remind myself of the brewing parameters for this tea, since it’s been awhile since I had a cup, & now I’m in trouble…I want to place an order!! They have a Zheng Shan Xiao Zhong!! I want it! I’m a spoiled brat! I want ALL the Teas!
Anyway, this is a lovely & pristine little tea here, fragrant & so clean tasting. It’s perfect for this moment, because it’s snowing!! It’s just pretty perfect snowflakes falling, on & off, & will not amount to anything significant, but perfect for drinking a cup of this, a major contrast to the other teas I’ve drank so far today, & this really is aromatherapy in a cup. If you like Jasmine, which I do!