2765 Tasting Notes
Tea of the morning here. I don’t feel terribly ambitious so far, but what else is new… :)
I felt like having a nice, hefty assam this morning. I got this tea a while ago, but haven’t done a review on it yet. It’s very malty with an underlying fruitiness I am enjoying. This is one of those assams that have a sort of “winey” quality about them. I put soymilk in this which is the way I normally drink assams.
Definitely an enjoyable tea but doesn’t really stand out to me over other assams I’ve had.
I’ve had this tea for two years now and somehow lost interest in it. Obviously it isn’t as fresh as it once was, but I don’t have too many white teas in my stash. I thought I’d at least try brewing this up to see what I think of it now.
I’ve stored this fairly well in an airtight container away from light. I am getting some creamy, almond notes but the tea seems a little bit flat. I liked this a lot when I first got it so I think it just has to be the age. Now will I keep it or toss it? Perhaps I could try the cold brew treatment with this now. I don’t seem to drink white teas or green teas fast enough. Of course if I didn’t have so many teas to begin with that would really help. ;-)
I got this in one of the Stepster select boxes and I thought it was supposed to be a wuyi oolong for some reason so I steeped it up in my xiying I have dedicated for wuyi oolongs. Whoops, I was wrong. So I don’t really think I can do a proper tasting note on this at the moment. It really does smell very flowery and has a nice sweetness about it. I do have another sample left, so I think brewing it in the proper pot or in a gaiwan will give me a better sense of this.
In other news, I can’t get myself motivated to do much since I found out I was losing my job due to my injury. It would be a good idea for me to get more exercise, but my gym is downtown near where my former office is. It takes me longer to get there and back than I would spend exercising. As Nike says — I just need to do it. I think perhaps I have a case of the blahs.
Tea of the evening here, I just finished off a small pouch of this that was around .75 ounce.
I’ve really enjoyed most of the teas that I purchased from Cardamom & Curry, the company I discovered at last year’s San francisco Green festival. This is a good honeybush/rooibos chai that has lots of spicy notes from the clove and nutmeg. The weather we’ve been having is seriously yucky (foggy San francisco).
This blend is very warming and tasty, especially with soymilk and cane sugar added. I wish I had more of this, but that will have to wait for my next paycheck.
Flavors: Clove, Nutmeg, Orange
I finished off this sample as a cold brew this afternoon. I didn’t like it as much prepared via cold brew method, that seems to have brought out a smoky element to this green and I don’t get much lychee. I really liked it hot, but won’t be getting anymore as the PuriTea is now out of business, oh well.
I just woke up from a nap. I feel like I’ve been sleeping too much recently but for the first 3 months of my injury I didn’t sleep at all. Maybe my body is making up for lost time?
This sample tea came from the February Steepster Select box, which shows how far behind I am in trying out the samples that I have — it’s now the beginning of June.
I couldn’t help but sneak a peek at the other reviews and I saw a lot of dismal thoughts about this one. I confess that 2nd flush darjeelings don’t tend to be a favorite of mine, but I’m up for trying any tea at least once.
I noticed the wet leaf smells very “woody” — almost like musk — when I took the infuser out of the teapot. The tea liquor steeps up to be a medium orangish-brown in color. As far as the flavor is concerned, Upton’s flavor description seems to be spot on. I would also describe it as woody with a hint of muscatel. There’s a slight astringency in the finish but it is palatable.
I liked this better than most of the other reviewers did; though I still don’t plan to put this on my shopping list anytime soon. A pinch of raw cane sugar makes a nice addition to this.
I started my writing class yesterday which is very interesting so far. Maybe I’ll get inspired soon to write some more blog postings. :)
For some reason I haven’t been drinking a lot of puerhs lately. It’s not often I break out a shu and even less often I break out a sheng, even though I have two boxes of each. I should really remedy that situation! One reason is for this oversight is I usually drink puerh tea in the afternoons, but lately I haven’t been drinking any caffeinated teas after noon. However, today I have my first writing class tonight and I thought it would be beneficial to be more alert than I normally am… ;-)
I did several steeps of this in my yixing teapot. I’m getting some interesting notes that remind me a bit of coffee or bittersweet chocolate. I recall I liked this cake a lot when I first tried it, and it still seems really good to me. I gave up on wanting more after the 4th steep but I’m glad I revisited this.
Sadly this is a sipdown… I seem to be finishing a lot of teas lately but don’t worry, I still have plenty more! I would like to replace this someday when I am working and can afford to stock up on a few favorites from Verdant. I love the roasted chocolate notes of the Laoshan black. It is truly divine!