3071 Tasting Notes
For about the last month I’ve been whittling various teas down to one final sip down, for an upcoming Sipdown Extravaganza. This is the next to last cup of this tea, part of TastyBrew’s offering in our BBBBox, which is currently on Hiatus. This one was in the Grab Bag, & it’s kind of an odd combination of unsweetened dark chocolate & mud, LOL.
Oh Glorious Day Off!!
Yes, there is no school today, no bratty kids to attempt to mentor, no 5am alarm, no real schedule until my private students start arriving at 4:00, so I slept in until I was well rested (8:30), & have been sipping many short steeping with this lovely lovely tea, truly one of my favorite Black teas from YS. I have quite a bit of desk work to do this morning, a few errands to run (maybe), & then NaNoWriMo! Hopefully I’ll get caught up to where I’d like to be!
Now for more tea :)
Tea to go! I’ve combined a couple of steeps of this one into my thermos to sip during the wedding reception. I wish I had better descriptions to offer, but all I can say right now is it’s sweet, lightly floral, & enjoyable. And it travels well in my stainless steel thermos (not all teas do). It will still be hot & it will still taste good in a couple of hours.
That makes me happy.
This morning I just want something simple, a basic tea to brew in a cup, & this one fits the bill nicely. It’s malty, with a pleasant apricot tartness, & a decent start to my day.
News from my little world:
The stitches are out, the pins still have another week or 2 to go.
I took my final antibiotic last night. I hate taking those, spent my entire childhood on them, & BTW, in addition to destroying my gut, I think they also really mess with my sense of taste.
So today I begin a serious re-building phase, including lots of collagen rich broth & lots of cultured foods.
I’m at 7211 on my NaNoWriMo project.
In other news, Tony went to Richmond, VA on business & got stranded in Atlanta airport last night. The airport people couldn’t get the walkway attached to the plane, so he sat there while his connecting flight left without him. He’ll be home later today.
And today I’m playing a 3 hour gig. It’s a classical wedding, followed by a 2 hour reception. They wanted jazz, classic rock, some more modern stuff (yay, I get to play Crash Into Me again, I love playing that song), & the money will be welcome too :)
Sorry, none of this has anything to do with tea…just my mind wandering in the silence of this morning.
I don’t have any tasting notes, regarding flavors, etc, but I did enjoy this tea all afternoon, & it had a nicely revitalizing effect on me, which is really what I love about sheng the most. It had a fresh & clean kind of start, a slightly apricot tanginess after a bit, & really, that’s all I remember, cuz that hours ago!
Looks like I’m having a Master Han Tea day, as I went from his Wild picked yunnan black, which I drank all morning, to this Shu, which I’ve been drinking all afternoon. The brick is Dark reddish brown, bringing to mind a dense fudge, & is nicely compressed, but loose enough to easily pry the leaves off intact.
I like to load up the yixing with this one, and even with very short steeps I get a very dark cup that is immediately rich, dense, & sweet, with a clean earthiness like clay. I don’t get any fishiness or compost pile qualities at all. What I do get is dried dark fruits, elderberry, semolina, chocolate, & a gradually building camphorous element.
MrM, I promised you a photo of my tea archives (AKA hoarded stash) so here you are: