1153 Tasting Notes
Today was a slow tea day. Too much running around.
I cracked open this tin and made some in the Breville, but I just poured it directly into the Timolino so I could leave the house. I’ll have to do a more detailed note later.
Given how much I love jasmine, I expected this to be something I’d adore. But it tasted like a washed out version of the Leafspa Jasmine Pearls which has far more flavor. And not just more tea flavor, more jasmine flavor as well.
It was easy to drink and it won’t be hard to sip down even though I have a ton of it. And I am not sure I’ve had a jasmine silver needle before. I believe I had the Adagio one, but I don’t have a note on it and I remember having trouble finding the sample I thought I had. In any case, I don’t have a lot to compare it to and I am perhaps unfairly comparing it to the jasmine pearls. I have enough to play around with it quite a lot, so I’ll try it in the gaiwan and at different concentrations and steeping times. I hope I can get more out of it but today it was like lightly jasmine flavored hot water.
Sipdown no. 5 of 2016 (no. 226 total).
We drank this one in quantity during the BF’s evil grippe as well. He found it sufficiently gentle and sufficiently hot that it had medicinal value for him. Because it was being drunk in quantity, I mostly prepared it Western style, and I have to say that although I could discern a flavor some of the time, it was pretty much too subtle for me most of the time.
In the gaiwan, which I just tried again with the last little bit, I get more flavor. There’s a sweetness and a grassy/hay-like flavor. With a little bit of wood and something slightly (and oddly) marine-like as well.
I like the idea of white teas, and I think they look pretty, but I am not sure they are for me. I’ve had some really good flavored ones, but the plain ones often either have an eau de dead plant thing going on, or are just so subtle I’m not sure I’m tasting the tea to its full potential.
Perhaps I should have someone who knows how to make a good cup of white tea make one for me. My kids always say the bread and butter tastes better when I spread it than when they do.
Sipdown no. 4 of 2016 (225 total). A big tin.
After putting some in the fridge to cold brew, I had about two spoons left. I made some hot so I could record the sipdown.
I will say that as much as I don’t find the hot version at all interesting, the cold version is quite nice. I think the same things that make it not a great hot tea to me make it a good cold one. It’s unobtrusive and lacking in depth, bland but not without flavor. And these things make it easy to drink as a cold tea.
Now I have to figure out what to try cold next…
Sipdown no. 3 of 2016 (224 total). The rest of the sample.
This one grew on me over the few days I drank it. Ordinarily, I would expect to prefer this to the English Breakfast simply because of the yunnan in the mix, but even though I like this better than I did when I started, the English Breakfast still has an edge. They’re both really solid, tasty, enjoyable teas.
There’s a distinct cocoa note to this one today, with honey in the finish.
Sipdown no. 2 of 2016 (223 total).
I had a lot of this, and we’ve been drinking it in quantity while the BF has had some respiratory thing. He quite likes it.
I like it as well, though I think drinking it in quantity isn’t really for me. I would prefer to drink it as a sometime thing. Primarily because I always think of this as a lemon tea, and it really isn’t all that lemony, at least not in an I Love Lemon sort of way. It’s more of a suggestion of lemon coming from the herbal ingredients as there’s no actual lemon fruit in this. It’s lemon in a grassy, herby sort of way, which is okay for me some of the time but not all of the time.
For this reason, I don’t think this is something I’m likely to reorder any time soon, though it is a quality, tasty blend with nothing at all I can point to as a downside other than that these days I’m favoring fruity tisanes over other types.
Sipdown no. 1 of 2016 (and no. 222 total since I started counting down).
I hoarded this one for a long time mostly because I thought it was really cool looking. The tea is twisted into these little unicorn horns that are unlike anything I’d seen before, so that made me want to hold onto it.
While I was going through my stash, I discovered I had another tea that has these twisty leaves and even refers to unicorns in its name: http://steepster.com/teas/shanti-tea/11521-blue-unicorn
So the Shanti is an oolong rather than a green, but now that I remember I have twisty leaf tea of another sort, I find it easier to come to terms with the fact that I really liked how this tea looked more than I liked how it tasted. It’s tasty, but not hoardworthy tasty.
Well, it seems I did steep this at boiling last time, unless I misrecorded the temperature. Don’t know why I thought I hadn’t.
I know that I definitely steeped it a boiling today and it was very enjoyable. The English Breakfast may be more to my taste, but today, a rainy cold day and the first day back after a mini-vacation, this is hitting the spot.
Happy New Year! I hope everyone has a happy and healthy 2016. As for 2015, I am glad to see it go. Good riddance.
We decided at the last minute to go away for a few days so I’m getting ready for a short trip and don’t have a lot of time to do a proper note here. Fortunately, I have more of this so can give a more detailed account at another time.
I will say that this was quite yum today. Very smooth, very hearty, sweet yet perky, malty yet clean. Great with scrambled eggs and toast.
I am going to try the Irish version at boiling next time because I think it may need it. This would probably have seemed a bit washed out at a lower temp.
Anyway, I may not be on for a few days as I don’t know what the tea situation will be where I’m going, and I also will only have my phone and tablet which isn’t a fun way to write tea notes.
Have fun and play nice. I’ll see you when I get back. :-)
Sipdown no. 221. A sample.
I am down to my last few Samovar samples. After this there’s another oolong and then a few whites. I should have sipped these down long ago but I was hoarding them.
In any case, this is an interesting oolong. It has finer leaves than I’ve seen in the dry leaf of pretty much any other oolong I’ve had. They didn’t have a lot of fragrance dry (it’s an old sample, so that may be why) but the first steep resulted in a dark, toasty aroma with floral edges.
I steeped hot for the first steep, but in reading others’ notes, it appears that cooler is the way to go so I’m reducing the temp for the rest.
After the first infusion, the leaves have done something I’ve never seen in an oolong. They’ve become a glob of mush? They aren’t quite oatmeal, but close. And they’re sticking to the inside of the gaiwan lid.
Second infusion at 195F gives a fruity aroma, but the tea itself is still quite roasty, with a bitter end note. I get the darjeeling/muscatel comparison. I find that a lot in darker oolongs, and I’m finding it here.
Third infusion at 175 (since others have gone this low and I’m still trying to find the sweet spot that will make me rave like other Steepsterites). It is more floral at a lower temp, but I still haven’t hit the right combination. It remains bitter to my taste, and I’m now wondering whether I should have steeped it in accordance with the package directions instead of attempting to drink it gong fu style. I may be drinking a mixture that is too concentrated. In reading some others’ notes it appears some have had similar experiences where too much leaf for the right water volume results in bitterness and none of the pleasing notes others have found.
Sadly, this is no longer available from Samovar so I’ll never know what a different steeping method would have yielded.
Fourth infusion, I’m increasing the water volume to a full cup per the instructions on the sample packet and increasing the steep time to what is suggested. This takes care of the bitterness. It’s well and truly gone. I’m getting the beer note mentioned in the description, and much more floral than before. Not getting the cream/buttery notes but I do get gardenia in the aftertaste.
I put it through one more infusion using the directions on the packet. I wish I could go back and start over, and just use those directions as I think it would have made a difference. As, most likely, would have drinking this when it was much fresher.
As it is, I’m a bit disappointed but because I can’t tell whether it’s the tea’s fault or my fault, I’m not going to rate it.
Yesterday wasn’t as mega-productive as earlier in the week, though I did get a few things done (dental appointment, paid some bills, took care of some other personal business). Today started with working out (yay me), followed by some clean up work in my home office that I’ve been meaning to get to forever. I’m in the midst of it now, punctuating it with things like figuring out where I can take my car to get some paint buffed out of it after a close encounter I had with a pole at a gas station (I am not proud of this, but in my defense, I was terribly stressed, and the station was more crowded than I’d ever seen it requiring me to try to squeeze by a pole to get to the pump and I didn’t quite make it), and submitting claims for medical bills I forgot to submit and hope they will get paid.
This is a nice companion to such work. Its a solid, full bodied blend that is almost, but not quite chewy. Yet it’s fairly smooth and not very astringent. No assam throat grab, and a sweet aftertaste. A nice yunnan-y brown sugar and malty aroma that also shows up in the flavor. Dark red-brown, clear liquor. Earthy smelling dry leaf.
It’s one of those breakfast blends that I enjoy drinking but don’t find overly distinctive. There’s nothing that stands out about it. On the other hand, I’m not sure every tea has to stand out. Sometimes you don’t want to think about what you’re drinking, you just want to taste it.
Flavors: Brown Sugar, Malt