2341 Tasting Notes
A sipdown on this tea, sent to me from Sil, who got it from Dexter. Thanks ladies!
I drank this earlier this morning, & I’m gonna confess right now that I over-tea-ed it. I’m at Tony’s. No scale, larger cups, also the leaves are kind of big & wild, so I went for it, just dumping the sample in there. I should have gone with shorter steeps, but it got 3 min.
The resulting cup was drinkable, but not my favorite taste combo, if you know what I mean. It was kind of astringent, with an acidity to it that some people might translate as cherry or plum. I get the biscuit taste, especially as it cooled, but didn’t really get any chocolate.
In retrospect, I wish I’d gone with a gongfu setup for this one.
The final selection from this month’s Steepster Select box.
I used to drink a lot of jasmine pearl teas, & I find them adorable, & generally tasty. I don’t drink them often now, as I have to be in the mood for such a thing. So today we’re just sitting around in our PJs, watching back to back episodes of various shows we’ve gotten behind on (while we were watching every single episode of Supernatural except the current season), & drinking tea. I’ve been perusing tea sites & almost talked myself into buying another yixing, but I just closed the page…sigh…
This is a pleasant afternoon tea, lightly vegetal, gently mineral, & judiciously jasmine.
Here’s a youtube video showing somebody making jasmine pearls, for those who might be interested…
I have no idea what to say about this tea.
There was immediately a flavor that I didn’t care for, but can’t quite place.
I kept sipping.
Then there was roasted barley, reminding me of some of the herbal teas I used to enjoy.
Then it was almost as if I was drinking a Dancong: roasted florals & grapefruit.
I’m still sipping re-steeps of this interesting tea, sent to me from Sil who got it from Dexter I think. It’s almost like a houjicha now, only tangier, like apricot. Thanks girls!
Now I’m sitting on the camellia sinensis website…just looking around…
The first thing I noticed about this tea is the appearance: it reminds me of Oatstraw, all chopped up & fluffy. The aroma is awesome, at least to me. It’s roasty, toasty, inviting.
When I got my first steepster select box, I scoffed at the brew bags they include. I’ve used some of them for brewing the occasional rooibos, & I have to admit I haven’t had any pieces of rooibos stuck to my tonsils lately, so I guess those bags have a place in this world.
So I’m actually using one of the bags this time. I have no idea why, I just decided to.
And I am really enjoying this tea. I used to drink a lot of Houjicha, years ago. I’d say it was a big part of my transition from green to oolong & black teas. I love the roastiness. I’m a big fan of roasted walnuts, & it tastes a lot like them. There is a light charcoal bitterness, but it is off-set by a sweet caramel. This would make a great genmaicha.
Another tea from Sil, I made a cup of this to enjoy with my breakfast: homemade suasage patties, greens, eggs, & almond flour pancakes topped with sauteed peaches, heavily spiked with cinnamon, nutmeg, & ginger. This breakfast required a potent tea, & this assam fit the bill. It’s a little on the astringent side, but nice & bassy.
Another tea that is easy on my empty tummy. Tony was in Kansas City all week, so his cupboards are pretty bare. After our morning cup in bed, He got up & went to the grocery to get some supplies. I made a cup of this & proceeded to languish in the bubble bath. They are talking about snowmagedan again, lol. Either it will, or it won’t. I have a rare weekend off, with no interest in drama, so I’ll just sip tea in my pjs with Tony, & if it falls, I’ll enjoy it.
This is a lovely cup of malt, hay, & sweet potato.
Tony’s back, & I hear him fixing breakfast, plus my cup is empty. Time to set the iPad down, wash my hair, & get on with the pajama wearing.
One of the things I love about Chinese teas is the fact that I can drink most them on an empty stomach, & this one is no exception. I love qimens, I love Yunnans, but there is something about the aroma & taste of Fujians that always causes a voice in my head to whisper, “yes”.
There’s something primordial about them, for me at least, a nurturing nourishing quality.
An invitation: “Savor me”.
I bow to the cup, breath in her fragrance, & sip.