2341 Tasting Notes
Yes, I just drank this the other day, but I’m drinking it again, so there!
This is another tasty assam from Stacy, more refined in my opinion that the tippy golden, although really I’m not great for comparing teas. The tippy golden is much more rustic & manly, perfect for fantasies that include Collin Farrell sitting across the table, saying things like, “Will you be sharing that pot of tea then, luv, or keepin’ it all for yourself?” ;)
This one is sweeter & not quite so bold, but still delicious.
Thanks to James for a sample of his special tea!
I was going to save it for the Dr. Who Xmas special, but was craving something a little sweet, so I drank it today instead.
It really does have layers of flavors, kind of weaving in & out. It mostly reminds me of Caramel Vanilla Assam, but then here comes a hint of coconut, & as it cooled I really noticed the banana, along with a cookie like taste. All in all, it’s a tasty blend, although probably not something I’d purchase, as it left me with a scratchy throat,
but still nice to sample! Thanks James!
I’ve been so busy today! Not too busy to drink tea, just too busy to post about it. So here’s a brief recap, before I return to being busy!
- Fortnum & Mason’s Breakfast blend, from Sil via BBBBox. Nice & robust!
- No. 49 Assam from Steven Smith, yeah baby!
- Guang Dong Phoenix Dan Cong Oolong – Thank you Angel of Teavivre. I oversteeped, so it was a little bitter. I believe this will be much better gongfu
- Hattialli golden Lion, Butiki: I underleafed, so it was a little weak, but still tasty
- Dinjoye Estate Assam, Butiki: That’s what I’m drinking now. It’s a pretty potent assam!
Sorry to say so little about each tea, I have a student walking in, gotta go! :)
Yesterday morning I made a batch of gluten free scones, made with a mix of almond & coconut flour. I’ve been experimenting with scone recipes lately because I love scones, & I miss them. Most paleo scones don’t quite cut it, but I think I’ve just about got the recipe down. Yesterday’s scones featured diced up dates in the mix, & the texture was just right to have with tea. So this evening I ate the last of them, with a cup of this gingery brew. Oh yeah!
I drank this all afternoon. I went with a gongfu setup:
7G + 4oz porcelain teapot X 5sec (+5 sec for each successive steep)
This made for a very rich brew, malty, with a buttery sweet potato taste, some floral, and that yeasty/cheesy kind of taste. It just gave & gave! 7G was a bit of an overleaf, in retrospect, but it was tasty!
One of Sil’s offerings in the BBBBox.
This is very bright, very tart, very ceylon.
Initially, it set off an alarm in my mouth, but once you get past the initial shock, there’s some body to it, kind of sweet. A very citrus mouth, I think this might be better cold. Definitely not a morning tea, for sure. The astringency would make me wretch.