391 Tasting Notes
Shenging with The Monk 2012 again tonight.
I’ve written many reviews, so please see previous notes if you want to know how it tastes like. Tonight, I just want to share some thoughts.
Just love how it makes me feel. L-o-v-e-i-t. It embodies all the reasons why I love sheng.
I covet it. Cause 2012 is no longer available. And the fact that I sit on two cakes doesn’t make me feel any better. The day I run out will be a sad day. Hopefully, I’ll be sitting on a few 2014 cakes by then, and life will be good again :-)
I want to take this opportunity to thank Garret and Mandala for the outstanding quality of their product, but mostly, for the exceptional customer service I receive on every purchase.
It means a lot to me, and they have earned my loyalty. They are at the top with very few other sellers for me. And I don’t say this lightly.
So Garret, if you read this: thank you.
I drink your tea every day, and my life is better because of it.
Pic of the session:
I’ve been exploring my Eco-Cha tea…I must admit I am impressed at the quality so far.
This tea is stunning, in every way possible.
First, it just looks perfect to me. Fifty shades of green.
You can feel the love and care in every single little nugget.
The taste is remarkable. A clean high mountain fresh mouthfeel.
Floral breeze, buttery and creamy. It’s vegetal with a soft mineral rock taste. The wet leaf smells heavily of spinach.
I could drink this forever, just beautiful and so soothing.
The dried and unfurled leaves looked so perfect, they inspired me to photograph them.
I highly recommend this.
Pics of the session:
Like pretty much every Sunday mornings, I’m drinking GO in bed, “giant mug style”.
That’s right….Sunday mornings are not for tiny Vanilla Dreams pot. No. On Sunday, big is better.
Cause I just can’t get enough of this liquid chocolate tea. Yes, gooey fudgy vanilla tea of my dreams. GIMME MORE!!
Miaow cup for a miaow tea :
My door is open tonight…it’s raining, there’s a cool breeze coming in, carrying the scent of the forest. Piney, earthy, and mossy.
Perfect night to break a nice chunk of this brick.
Using 8g for 5oz yixing clay pot.
This is my kind of shou. Sweet and syrupy. Rich and dark. Burnt caramel.
I get raisin and mushroom notes. Not overly complex, just smooth and delicious.
It’s really tasty and I get a nice vibe out of it, it’s making me all relaxed and at peace.
On a funny note, when my 4 year old godson asked what I was drinking the other day, I answered pu instead of pu’erh, knowing fully well it would be easier to pronounce for him.
The thing is in French, “pu” means stinky. The little munchkin giggled so hard, he cried. And now his parents just love me…cause he keeps saying over and over again «auntie drinks pu, auntie drinks pu…» and thinks it’s the most hilarious thing ever.
So Pu is not only good for you, it’s makes little children giggle.
Happy Sunday everyone :-)
Pic of the session:
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Early morning or late night with MzPriss…having this tea.
So how can this be my night cap AND my morning tea?
Oh, that’s right…I haven’t slept yet!!!
Oh well, thank you Aila for being there for me just the same. You make everything better.
Saltines and caramel…malty yum.
Life is too short, sleep is overrated!
Thanks for having a cup with me missy :-)
First, I’d like to thank Eco-Cha for giving me the opportunity to be one of the 10 lucky people to get a free yixing clay pot on their recent giveaway. I got my order today with such a lovely little pot! Came in a nice box, all wrapped in a pretty asian style red towel.
I am already brewing one of their tea in it tonight.
I did not know what to expect from this award winning Dong Ding. If anything, award winning won’t necessarily make me like a tea.
I do a quick rinse. This is heavily roasted so I’m expecting some big char notes, and this is pretty much what I get on steep one. Nothing special, just very roasted.
Then…vavavoom! Whoa, fruit! I get a mango mouthful. Yes I know, it’s not really supposed to be there, but that’s what I get! And it’s not subtle, I get that even from the wet leaf.
But that’s not it, this tea is kind sweet and savoury. It’s paired with creamy butternut squash…and roasted root vegetables.
Wow, it is so fragrant, every time I open the pot, I get tropical mango wafts.
As expected, it produced many steeps, but of course, I never count when I get caught up in the moment.
This tea was expensive, but totally worth the bucks.
My first Eco-Cha experience, and I am quite impressed. Quality in every possible way, with an impeccable presentation.
Pics of the order and session:
Flavors: Butternut Squash, Mango, Roasted
Ya, ya, I’m drinking and reviewing Port again.
What can I say? I have become a total Port-head.
Not my fault…it’s highly addictive. I don’t even think about stoping, that’s how hooked I am.
I continuously think about how good my next fix will me. I can smell it even when it’s not around.
I get tremors of anticipation as I prepare it in my little clay pot.
The taste is so complex, I don’t even know how to describe it anymore…see pervious notes!
Never thought I’d say this, but I love being a Port-head!!
As Amy Winehouse’s song goes…«they tried to make me go to tea-hab, but I said no, no, no!!»
A friend of mine just came back from Peru and visited me this afternoon. He’s not really a tea drinker, but he loves when I prepare it for him. He likes the set ups, the teaware, and thinks I’m some king of tea prodigy, haha!
He doesn’t always like the tea though…especially when I try so desperately to make him like pu’erh, telling him it tastes like forest and chocolate. It always ends up tasting like “pu poo” to him. Oops. Sorry friend. I get over enthusiastic sometimes.
Today, I took it easy on him and prepared my favourite high mountain green oolong. To me, this tea is better than any Ali Shan or Tie Guan Yin I’ve had.
It’s beautifully crafted, and the leaves unfurl to perfection, looking like seaweeds.
The taste is ethereal. Floral, but not in a flower bomb mouth kind of way. It has a buttery creaminess to it that creates a sweet and silky mouthfeel. Perfectly balanced.
The minerals are intensified by the clay pot. It’s just such a lovely tea.
It’s spicy and minty at the same time. Nutmeg and spearmint.
He loved it, yay, victory!
Before leaving, he presented a gift to me. Said he was sorry not to have searched for tea to bring back for me. Instead, he brought a very special present that symbolizes friendship. A Peruvian sterling silver ring. It took my breath away. I will wear that ring with so much pride. Friendship is so precious…
Pics of the tea session…(and the ring)
Oh my, this tea…
Ok, I have to admit: this is hands down one of the best friggin Dancong I have had to date.
It’s all citrus essential oils. Orange and clementine’s breeze, rounded by a roasted nutty cashew creaminess.
There’s a peppery finish, the way a good olive oil can be. I also get cilantro notes.
(Ok, note to self: make an orange, cashew, cilantro olive oil salad and drink this tea next time)
The citrus lingers forever and ever. Amen. Get this.
In other news, it’s that time of year here when tons of dragonflies gather above my rooftop, forming a big cloud. There’s literarily hundreds of them. It’s quite a phenomenon. They are so beautiful and whimsical. Iridescent blues and greens…just stunning.
This will last for about a week, every evening just before it gets dark.
You’ll guess, I have a thing for dragonflies. There’s just a mystic aura about them, so intriguing and fascinating.
I’m not superstitious, but I’d like to think they bring good luck. If not, at least I know for sure they bring me joy and happiness, just like this tea does :-)