1180 Tasting Notes
I haven’t had kukicha before and it was a pretty interesting experience. I steeped according to info found on the internet, but I think next time I’ll go a bit hotter and a bit longer. There’s an interesting flavor there, but I’m not sure I’m getting the best of it in this cup.
The leaves aren’t so much leaves as little sticks. Sort of reminds me of very fine mulch or tambark, but more uniform in size, shape and color. I do get a bit of a chocolately aroma from sticking my nose into the tin. And it’s there in the steeped tea, too, a sort of toasty chocolate, like a very subtle ’smores aroma. The tea is almost copper in color, pink/brown/yellow.
I say I’m not sure I’m getting the most flavor out of this because it comes across as subtle, a sort of houjicha-ish flavor but a darker note. It’s classified as a green tea, and it does have that character in a houjicha-ish way, but I think I expect more flavor because of how it looks.
Which has no basis in anything other than some weird association in my brain.
I like it. I think I would prefer houjicha if I was going for a roasty green tea, but perhaps this will grow on me. It leaves and interesting coolness in them mouth. It has a barky, bamboo like aftertaste.
It’s fun to try something new and different for a change.
Flavors: Bamboo, Bark, Chocolate, Green Wood
Sipdown no. 66 of 2016 (no. 277 total).
I forgot how much I like houjicha. When I did the big stash organization project, I found a number of opened or not optimally stored samples, all of which tasted pretty much like dust. But this was a full sized, never opened, hermetically sealed package. What a difference! And I’m sure that something less elderly than my package would be even better.
I steeped this one hot and short. Boiling for 1:30 according to package directions. It’s obviously green tea, but of a completely different tone than sencha or sincha. Less like vegetables or fresh cut grass and more of a slightly sweet tree taste.
Awesome. I’ll miss it.
Sipdown no. 65 of 2016 (no. 276 total).
It really seems like I’ve had more sipdowns than I’ve recorded this year, but I’ve been pretty religious about it so it must just be one of those things that seems different than it is.
I enjoyed this one quite a bit. Not as juicy as the Maeda-en, but still, in the words of George Harrison, sweet and lovely.
Sipdown no. 62 of 2016 (no. 273 total). A sample.
I’ve been extremely busy at work, so much so that I am feeling it physically. My body feels beat up.
Meanwhile, both kids have playoff games today (two different teams).
Drinking the last bit of this one as first tea of the morning, without any fish accompaniment despite my discovery that darjeeling and fish work well together. I also forgot to use a lower temp which had worked well. But it is hitting the spot anyway. The muscatel notes aren’t as sharp as some others, but still give a grape-flavor that I’m enjoying this a.m.
Sipdown no. 61 of 2016 (no. 272 total). A sample tin.
The leaves are gorgeous and look like a cross between silver needles and dragonwell leaves.
I had two servings left of this and took one to work last week. Taking the last bit with me today. My original note on this is still my opinion. I’m interested in trying other yellow teas for comparison.
I seem to have two sample packets of this, and I’m trying to open up some alternatives for my green teas to take to work so cracked open one of the samples today.
This is a surprisingly complex sencha. Often they seem to me to have a single note of grass or hay, but this one smells like rice and edamame in the packet and like all sorts of things after steeping. There’s a salt note that’s interesting, a salty flavor but without actual salt. It’s more vegetal than most senchas I’ve had, and a bit more astringent. There’s definitely a drying to the mouth in the aftersip.
It’s light yellow in color in the cup.
A very enjoyable tea. Unfortunately, it doesn’t appear to be available from Todd & Holland anymore.
Flavors: Bok Choy, Grass, Marine, Rice, Salt, Soybean
Not quite to the bottom of this sample yet, and really enjoying this cup.
It follows the Tea Gmumblmublecan’teverspellitwithoutlookingitup Marzipan and a tuna sandwich. One or the other or both, or perhaps making this at a slightly lower temperature (200F) has brought out a really lovely second flush flavor.
We’re heading into the very hot months in my neck of the woods, when traditionally my tea consumption drops off and so does my note posting. In fact, I often disappear for months at a time right around now. The draw of cold brew may keep that from happening this year. We shall see. It will be a busy summer. The kids aren’t quite out of school yet and both kids’ baseball teams are still in the running during the little league playoffs. Plus, no. 1 got on a summer tournament team (great honor for him, lots of schlepping for us) so it’s gonna be a busy few months.
I think I’ve concluded that darjeeling goes well with fish.
I have an embarrassingly large collection of chai, so much so that I think it’s probably impossible for me to drink it all hot in this lifetime. Plus, the few LeafSpa teas I have left are leaving the realm of ancient and entering the realm of prehistoric, so I am trying to find ways to sip them down quickly.
That led me to wonder what a chai blend would be like in an iced tea. So I cold brewed some.
I am not sure what I was expecting. Part of me expected it to suck, and part of me was hoping to be pleasantly surprised. The reality is somewhere in between.
If I didn’t have a ton of this to get rid of, it wouldn’t be an experiment I’d repeat. But it’s not awful, so I’m repeating it. It tastes a lot like cold water laced with pepper and cardamom.