882 Tasting Notes
Sipdown no. 114 of the year 2014. And I’m so glad….
I considered saving this for a night when I found myself at the end of the day with nothing sipped down, and then I thought…. Nah. Time for it to go now.
It’s still too lotion-y to be redeemed by its spice bouquet, which is so unfortunate because the spices work together in a way that could be quite tasty.
Now I must apply myself to sipping down Sleep Tight, though after I finish this I think I might have something like Rooibos Lemon Chiffon or perhaps Peppermint. I don’t think I can do both of these in one night two nights running…
Steeped this one longer this time, and it did come out with a color closer to honey. It also came out tasting an awful lot like the Eagle Nest Ever Drop. The same bready flavor, which I’m now recognizing also has a sort of a sweetness to it, like a touch of honey.
I’m vacillating on this and on the Eagle Nest, because they really do have a distinctive flavor, but it’s more of a black flavor than a green tea flavor, and when seek out a green tea it’s not really what I’m looking to drink.
I’m going to knock both of them to the same rating and call it a day.
Fairly certain this came as part of my Tea Table tea of the month club membership. It was still unopened until today. I’m working from home today so I have more leeway in tea selection and preparation method than usual. Still, I think this will be my last black tea of the day.
The tea has a strong, malty smell in the packet, like an Assam despite being a Ceylon. And despite the “fannings” designation, the leaves look attractive, though small. They look to me like extra long, extra thin rye seeds.
The liquor is a deep reddish brown. The aroma has more of the malty smell of the dry leaves smoothed out by steeping, and a fruitiness as well. The description says plum, and I definitely get that note. I might have said grape as well, as there’s something a little like wine about the aftertaste.
I don’t get the Assam-like maltiness in the flavor, and instead get the spicy fruitiness of a Ceylon. I get the plum note in the flavor as well, along with some astringency and an occasional back of the throat bite. It has a medium body and a fairly smooth mouth feel with some substance to it despite the astringency.
I think no. 2 will like this one as he likes the very solidly “tea” tasting unflavored blacks. My guess is this would make a good iced tea, too. Lots of flavor in this one. Pure Ceylons don’t usually rate astonishingly high with me as I prefer the China blacks in general, but this one is really nice for its type.
I steeped this one a little hotter this time, at 190, and I think that really brought out the orange flavor nicely. I have to confess I don’t think I’ve ever had a Dreamsicle. I’m more of a Fudgesicle person when the ice cream man comes around. But I’ve certainly seen others having them and the flavor of this—orangy and slightly milky—does evoke the ice cream product.
Another that should be an enjoyable journey toward sipdown.
Today’s second morning tea, and now positioned for sipdown tomorrow. Not a difficult sipdown at all, but will make me feel less like I’m overdoing it when I open Mike-the-Nerd’s Irish Cream in anticipation of St. Patrick’s day, which I expect to do tomorrow or the next day.
I am slowly but surely making my way through all my old 52Teas packets. I will likely hit a speed bump soon because I have three of their chocolate chais. Since I’m dieting, I’m lucky if I can make room for one chai in my week, and seems like two is the most I can fit in. Of course, I could exercise and then I’d be able to fit in more, but it’s so hard to get started when you haven’t been doing it in a while and have lost all your aerobic capacity…
Sipdown no. 113 of the year 2013, and it was a big tin. Almost 5 oz. Yay for progress!
It’s also my first LeafSpa sipdown and I suppose I should be sad because once these are gone, they’re gone, but I can’t be sad about getting out from under more tea. And it’s a nice big reusable canister, too. If I can get the gum off after removing the label. My Samovar canister repurposed from the Yerba Mate was a sticky mess. Last night I took the nail polish remover to it and it only marginally improved the situation. The BF said he was breathing the atmosphere of planet Acetone.
In any case, this was a perfectly fine example of an Earl Grey. It didn’t make it into my top tier but I drank it happily.
Oh, and I realized I do have tea from one more company that has disappeared. The Chicago Tea Garden, which had those little tuo chas in the mandarin oranges. Sad.
If I’m honest with myself, I have to admit I really don’t like this as much as most of the other herbal blends I have in my stash at the moment.
It’s not nearly as problematic as the Teavana Tulsi Dosha Chai, because at least it doesn’t taste like something it has no business tasting like, i.e., something that should not be consumed by humans. But it’s too far to the savory side to be something I truly enjoy.
I think I’ve discovered I don’t really care for savory teas, or at least not savory herbal blends. I like floral, or fruity, or mint, or some really well done rooibos or honeybush where I don’t taste the rooibos or honeybush too much but it serves as a dessert flavor delivery mechanism. But not so much the brothy and the salty in my herbal blends.
There are some teas that have a savory note to them that I have enjoyed, but when it becomes the focus, it’s a little much for me. I really can’t escape the feeling that if I wanted a hot beverage with a savory flavor I would rather have a really nice soup, complete with veggies and some form of protein. Or at the very least I could just drink a cup of bouillon which I have been moved to do maybe four or five times in my life.
Bumping it down to ok land. Because it really is ok, it’s just not a top choice for me. It’s going into the sipdown soon pile right behind the Tulsi.
It really is a shame this one doesn’t taste as good as it looks. It’s quite pretty. There was a big honking cylinder of cinnamon in my mix tonight. Seriously, I wanted to crawl through it like a culvert. And some gorgeous red peppercorns that looked like little berries or Christmas ornaments, and all on a backdrop of other colorful stuff. I went very heavy on the mix tonight because (1) I thought it might help the flavor and (2) I want to sip this sucker down asap.
Alas, the extra mix provided no improvement to the lotiony aroma, and only slight improvement to the flavor. I do think it is a bit less lotiony than last evening, but perhaps I’m just more used to it? I’m getting more clove tonight which may be helping to cut the lotion flavor. Clove masks and/or cuts most everything, sometimes in less than optimal ways.
The good news is I’m pretty sure I only have one more big-ass pot of this and I can say goodbye.
Is it wrong to be seriously considering seasoning a Yixing pot for jasmine scented oolong?
I read pretty much every Yixing related thread on the discussion board and so I know that at least a couple of folks around here drink jasmine oolong out of Yixing clay implements. I like jasmine flavored tea quite a bit, so I don’t think it would be a waste in that sense as I’d surely use it. The main question I have is whether it would be a waste in the sense of not really providing much addition to the flavor since there’s not as much variation in jasmine flavored teas as there there seems to be in their unflavored equivalents.
Something to ponder.
In any case, today is apparently national pancake day or some such nonsense and they’re giving away free pancakes at IHOP. When the BF brought no. 1 home from baseball practice, I’d already shed my work clothes and got into my PJs, as had no. 2, but the BF decided everyone should go for pancakes. I declined citing the fact I’d have to get dressed, but no. 2 went in his PJs. It’s so great being 8. You can do stuff like that without getting arrested or thrown out of Walmart or whatever it was that was so scandalous about the woman in her bathrobe a while back.
With the house quiet and everyone gone, I can oolong-out. I came very close to trying the maestro version of the Adagio jasmine pearls, the Fujian Jasmine, which is sitting on my counter along with the rest of my Adagio samples, which are getting to be fewer and fewer. But I decided to do this one so as to bring another sample closer to sipdown range.
I really like steeping pearls in the gaiwan because they stay put, whereas other teas squirm out when I shift the lid and pour. I may have mentioned my gaiwan style leaves much to be desired. Tonight, these are fresh, floral, and calming and I’m too blissed out to be annoyed by the slightly bitter downturn in the aftersip.
Now can I please go on vacation?
I decided to try this first in the gaiwan so that I could get to know it before trying it in the Yixing, in the hopes of seeing whether and to what extent the Yixing changes the flavor.
I get a leathery, fish oil smell from the dry leaf, which is smoothed out some after rinsing and steeping but is still a bit fishier than the other Adagio shu I’ve had, the Dante. The steeped leaves smell like raw white mushrooms.
I was doing homework with no. 2 while sipping this and he sniffed it and said “smells like salmon.” A few seconds later he said, “I don’t like salmon.”
I do like salmon as it happens, but I am not sure what I think about this tea. Those with far more sophisticated palates when it comes to pu-erh than I, with respect to which I freely admit to being a novice compared to some other tea types, have pretty much unanimously liked this one judging by the notes. But to me it doesn’t have as much flavor as the Dante. It’s smoother, for sure, and earthier where the Dante is more leathery. (This doesn’t taste like salmon, regardless of aroma.)
Perhaps the problem is I expected it to taste more like the Dante than it does, or more like the Emperor’s Pu-erh from Numi, both of which have the more leathery flavor.
This is a deeper flavor, more like mossy tree bark than leather. I put it through about seven steeps starting at 15 seconds and working up to around 50.
I think I need to try it again in the gaiwan now that I’m prepared for it to be different than the others I’ve had and see how it tastes before I graduate to the Yixing with it.
Not rating for now.