3091 Tasting Notes
I had a wonderful day with my family, (4 adult kids, 3 grandkids, various significant O’s), with lots of delicious food. My last cup of tea today was this one, my favorite rooibos blend, an all natural combo of real roasted & dehydrated pumpkin (locally organically grown), pepita seeds, ginger & spices. It is delicious. It is made by a local company.
At this point I have to publicly apologize to Sil, because I still haven’t mailed her half of the order off. Sorry sister, I will hopefully get to the PO this week!
Happy Thanksgiving to all my American friends, & I’d like to extend my gratitude to the rest of the world for putting up with us, LOL. I’m also grateful for many things, including my quiet neighborhood, in a city that is struggling with violence & craziness these days (St Louis).
I’m starting my morning with a gongfu session with this beautiful beautiful tea, so luscious & rich. It is creamy & malty, with elements of sorghum, hints of Vanilla, citrus, & pepper, & excellent Cha Qi. Thick across the palate, with a pleasant tongue tingle, & a rich bee pollen sensation, followed by a very clean finish. If I had to pick favorite black teas (which gratefully I do not), this would be on that rather long list!
Now to leap into action: I have pies to make!
This tea starts out with a heavenly delicate floral scent, especially if you dump into a preheated gaiwan & let the leaf warm up. I went with a series of short steeps, which started out a comforting creamy vanilla pudding with a gentle floral overlay, & gradually became rice crispies (the flavor, not crunchy).
This is a lovely soothing oolong. Thank you to Angel & Teavivre for the generous sample.
This is the first tea I’m sampling from the White2Tea TOMC.
The dry mini bricks are very very dark & fudgey looking, with an aromatic wood/camphor & earth aroma. There are 2 10G squares, so I decided to go with 2 different steeping methods. For the first try I used 10G in my regular mug, giving it a quick rinse & then 15 sec steeps, increasing time as needed.
The early steeps were a light shroom broth, & a sweet bready after taste.
This built over time to a rich & very dark cup, very smooth, reminding me the feeling of unsweetened cocoa powder, with a taste of dried black figs, & blackstrap molasses.
It was very rich!
So I started this yesterday, drinking several cups. Today I gave the leaf a rinse & am enjoying it some more. I started on it when I got home at 3:00 & I think I’m on my 3rd cup. It’s still very dark, damp wood, tobacco, light camphor, & this last cup was kind of like cream of wheat with agave, & a little bit of a light shroomy broth.
The 2nd mini brick will be gongfu steepings in my yixing, sometime. I might have to pick up some more of these in the future.
I came home from work exhausted from dealing with asinine kids, & had about 30 minutes to recoup before my round of private students, who are much more well behaved & much more interested in learning. I knew I wanted a raw puerh long before I walked in my front door, & this one caught my eye.
Dry, there is a horsey aroma, but after a rinse that aroma was gone. The tea had an immediate dark amber color, even with a very short steeping, a pleasant light taste, & an instant huigan. I’ve been drinking from these leaves since 3:30, & have enjoyed every cup. The flavor built to leather, tobacco, caramelized brown sugar & vanilla. The sweetness is a stone fruit kind of taste, and the later steepings have a lemony edge.
I’ve reached the end of my sipping for today, but I feel like this will go on for many more cups. The color is still rich, the taste sweet, the energy rejuvenating…everything I needed today :)
I’m taking a few moments to enjoy a cup of this lovely one before I leap into action. This morning it is sweet, a little tangy, with a sweet potato richness. I’ll take my resteep to enjoy on the road. We got our first snow of the year this weekend, but of coarse, it wasn’t enough too cause any travel problems.
This is a sweet cup, not particularly bold, but tasty nonetheless. It reminds me of some of the taiwanese blacks I’ve had, with it’s sweet aroma & juiciness, but flavor-wise, it has a lighter kind of taste, with a clarity to it. It’s more of an afternoon tea, with a smooth tanginess & a fruity aftertaste reminiscent of lychee that lingers on.