2485 Tasting Notes
This is from the sampler I got a few weeks ago from the Devotea. I’ve enjoyed sampling their teas, especially the black ones.
This one isn’t bad. I’m drinking it hot, with a pinch of sweet, because it’s cold here in St. Louis! It is lemony & bright from the combo of lemon peel & hibiscus. It also contains marshmallow leaves & root. Marshmallow was originally used as a treatment for sore throats. The thick juice & pieces of the root were combined with honey as a healing treat. Modern day ‘Marshmallows’ were inspired by, but have nothing to do with the original, they are merely a cheap knockoff, & of course, there is nothing healthy about them :)
Tony & I got out & cleaned all the snow off our cars this afternoon, & I drove home, slipping & sliding all the way. I’m actually really good at driving on slick stuff, but was still glad to get home, where I’ve been happily sipping teas all afternoon.
It’s been awhile since I drank this one, so the boys & I made a nice big teapot full, thinking we would polish it off, but it turns out there is still enough to have it one more time. Into the sipdown box the last bit goes.
This is a black tea with the rich tartness of black currant & the creaminess of vanilla. I added a touch of sweet to my cup as well, & I had forgotten how tasty this one is!
Thank you Stacy for sending me a sample of this tea!
I have to be honest, I didn’t expect to like this one very much, but I wanted to give it a fair try, & surprisingly, it’s actually pretty tasty! Wow! Of course, I shouldn’t be surprised, since we all know that Stacy is the Mistress of the Arts of creating delicious tea blends.
Tart Rhubarb, creamy vanilla, & a slightly hoppy beer like taste & effervescence combine beautifully with the keemun. I added a pinch of sweet as well.
I’d like to thank KS for sending me a sample of this one to try out. I’ve wanted to try several of the teas from Life in Teacup for awhile now. I love Roasty Wuyi oolongs! Opening the package, the smell of the dry leaf is yummy fruity & sweet, like dried apricots have been simmered down to a rich compote. The dry leaf is a rich mahogany color, long twisted strands. Poured into a hot dry yixing, the aroma quadrupled & became thick & tangy. A quick rinse, which I drank (how could I not?) yielded a hint of what was to come. Let the steeping begin!
5G + 4oz yixing (rinse) 10sec/20/30/40/50/60/2min/3min/4min/5min…
10 sec – This is a sweet infusion of hazelnut butter & gently tart apricot. With each steeping new layers were added: creme brulee, a sprinkle of cinnamon. Steep number 4 took on a shiny smooth quality, like obsidian. Then the tanginess faded briefly, replaced by a creamy pudding. Then the tanginess returned, so that my mouth felt as if I’d been eating tart berries. The last steepings were like a sweet nectar, a gentle sweet artesian spring, flowing into a rock fountain, with faint notes of peach, hazelnut, & cinnamon.
This is not really like any of the other more bold & bassy Assams I’ve had, which makes sense since it was grown in Hawaii, a completely different terroir than what I’ve ever had. I’m sure there is a lot of volcanic rock in the soil, right?
The first couple of sips seemed a bit thin to me, but then the flavor began to build into a sweet honey like taste, rich & satisfying. I can see the comparison to Taiwanese Assams, but this is more honey & less fruit. There’s also a nice thick mouthfeel, almost like some of the chinese teas I love.
Thank you TastyBrew for sharing this in our BBBBox!!
I used to drink tons of green teas, but somehow I’ve fallen more in love with the roastier teas. However, I still enjoy some greens as well. This one as particularly nice, with layers of flavor. I followed the initial steeping parameters of 1.5 min, then added 30 sec to each additional sip.
The first cup was redolent with ’green’ness, like a cup of matcha, so very fresh tasting, rich & clean. The very essence of spring, a thick lush spring. The 2nd steep started out a little astringent, but continued the wonderful savory tastes, adding a mouthfeel of nutbutter, creamy & thick. I’m on the 3rd steep now, the color of the tea is still a nice yellow green, the flavor pure, the texture like water from a mountain spring. After each sip there is a bright almost citrus sensation up the center of my tongue, & a lingering thickness around the edges.
One of the teas from the BBBBox, compliments of TastyBrew. I enjoyed the last of this earlier today, as an after breakfast tea. I figure I better start polishing some of those first & 2nd round teas off, since the box will likely be headed my way before I know it! This one features notes of chocolate, molasses, & roastiness. :)
I’m on the second steeping of this oolong from the Steepster Select box, a lovely fragrant floral one with a creamy texture. I enjoy teas like this from time to time. There was a time when I drank a lot more green oolongs, I was in love especially with an Orchid Oolong for awhile.
On to the third steeping…
I’m reporting this where it actually belongs…
I don’t even know how to describe the aroma of this tea, but when I opened it in the kitchen, it was so potent that Tony could smell it in the living room. Tangy & a little like hay. There’s something else, something vaguely familiar, but I can’t quite place it. Tony says unflavored pipe tobacco.
The flavor is honey & bee pollen, with the classic yunnan thick mouthfeel, & a light cacao after taste. That was the first steeping.