2170 Tasting Notes
Oh. My. Goodness.
I only bought one? Heading over to SBT to buy more now!
Strawberry. Real strawberry. Like you cut up strawberries, added sugar, let them sit a while and then puréed them and poured them in a glass of sweet tea. Somebody please stop me from drinking the whole gallon at once…
ETA: Alas! Out of stock! Weeping sounds…
This is my favorite Earl Grey, at least back when it had a Keemun base. They changed it to a Ceylon base, which KS loves, but I prefer this one, the Keemun. I have been hoarding it since I know I can’t get it anymore.
I was proud of myself for getting my cupboard down to 123…and then found a bunch of tea I hadn’t added. And my samples are not included in that. Ah well, first world problems.
I had my morning oatmeal, – home rolled, not that nasty stuff from the store – and after breakfast shared a pot of tea with youngest as we read aloud together. I LOVE reading books aloud together. We are reading the Barker and Llewelyn series that GMathis recommended.
The Keemun base sets off bergamot so much better to me. Lemony Ceylon plus sour citrus? No! Ah, but the deep and dusky cocoa tongue-scraping Keemun with a little bergamot floating above…nice.
After which I went outside and tore down half a chicken coop and remade it, chased chicks, skinned my knuckle, and came the closest I have ever been to full on heat exhaustion, resulting in a short stay on the cold bathroom tile floor drinking water and waiting for the nausea to pass so I could cool off enough to go out and finish the pen. By then, I didn’t care if those little chicks live or die. If they don’t appreciate my labor and near death enough to stay inside the bloody coop, then they deserve to get eaten. (No, I don’t really mean it. But I felt really really bad. Heat index over 100F.)
I am so happy to be back to drinking most teas. I still have a lot of heartburn now and then but sixteen years on proton pump inhibitors isn’t going to be easy to overcome. I am committed to making it work.
I made egg fu yung again tonight because chickens are ridiculous and they cracked three of the eggs they laid today. They insisted on getting in the only nest box that did NOT have straw in it to lay their eggs and sat on each other and acted like toddlers in general. As long as the crack is superficial and the inner membrane is intact, the egg is okay to eat as long as you do so quickly because it will lost moisture quickly.
Asian food means green tea usually, but I saw this sample first and since it was handy I tossed it to hubby to make. Wow, I am glad he made this one because it was FANTASTIC.
With the food, I couldn’t help but notice how powerful the floral taste of this tea was, but there was enough mineral taste to make it pair awesomely. This is not a dark oolong, or a roast-y oolong. It is light and green-ish and sweet and smooth. And milky! There is a creamy smoothness to this that gives it lots of body.
I am seriously loving this tea tonight.
I know I have reviewed this before. We are on our third tin of it, yet it isn’t even showing up in my cupboard. Maybe a steepster glitch?
Anyway, I haven’t had much tea lately because the rebound reflux came back with a vengeance and was destroying my esophagus. Today went well, though, so I took a chance. Home flaked oats with maple syrup for breakfast and water to drink, apple slices and Gouda and home baked bread with butter for lunch.
Youngest and I were reading a detective novel (thank you, GMathis, we now have five of the Barker and Llewelyn series!) and a gentlemen’s club was described as having the scent of exotic spices and pipe tobacco. I struck an incense match and made a pot of Lapsang to go with the story so we could enhance the feeling of being right there with them.
Oh my goodness, this is why I have bought three tins of this in less than a year. The liquor is pretty pale but the flavor is oh so good. This is a bacon-y sort of Lapsang if you dare to dip anything in it, a sweet smoke flavor. Good golly it was good, and we made two pots. Finished the novel, too, and the ending was quite satisfying. The dog lived, Mr. Llewelyn recovers, and the bad guy dies without anybody having to knock him off.
I had a craving for Chinese food tonight, or what passes for it around here. I know it isn’t really authentic. Since hubby had to go in to work because of an emergency (thunderstorm downdrafts brought trees down and crushed seven cars at the military base) I decided to just make some egg fu yung and noodles at home instead of going out.
I used my little eight ounce pot and made three steeps of this in all, though it would have kept going for more. I used only half the sample pack. I didn’t read the instructions because I CBA to go get my reading glasses. I made it at 175F and was very loose with my timing as well.
No matter, because it came out fantastic anyway. I saw olive oil used as a descriptor at the top of the page, took another sip of this last cup, and I totally get that. This is a pale tea in color but not in flavor. It is delish, and really can be adapted easily. Want a little bite for an after dinner tea? Hotter temp and more time. Want something sweet and smooth but with a veggie edge? Make it at 175F and give it about three minutes western style or less gong fu.
Good stuff and went great with my supper. A bit of chocolate now and I will be right as rain and set for the night.
I have had these beautiful tins on display in my secretary desk and realized I was letting it get old. Almost three years old now, I think! Time to drink them up.
I completely forgot what was in this tea and decided to make a really nice batch of sweet iced tea with it. I saw Afternoon Blend and immediately thought of Chinese black with Darjeeling. I made two gallons. Yes, two gallons. It will be gone very soon because it is hot as blazes here and in the South we survive that by drinking glass after glass of tea.
Hubby loves it, and prefers it to plain black tea and to the Apricot Black I made last. I was surprised when I tasted it and pulled out the tin and saw the jasmine and bergamot listed. At this point and in this huge amount, they are more subtle but it is seriously great.
Stay cool, all.
I have been missing having a bowl of matcha each day. Somehow I just haven’t made time for it. I am trying to stay off Prilosec, and that is going okay I suppose. I still have a lot of heartburn from the rebound effect but I am combating with as many milder measures as I can.
Red Leaf Tea posted a really neat video on Facebook today about how they make matcha and bamboo whisks and it reminded me how much I miss my afternoon bowl.
(I am also trying to get off blood pressure medicine and it has actually been almost too low lately. I am guessing the reflux meds left me magnesium deficient and caused high BP and now it is getting better. My doctor always my tea was raising my heart rate and blood pressure. Today proved him right.)
I made a double sized bowl of matcha today because I haven’t had it in so long and also wanted to see how it changed my blood pressure. It was really relaxing. I took a break, turned on some spa music, meditated, and sipped my tea. It was as good as I remembered. This is one of the smoothest I have tried and not at all bitter.
My BP did go up – I checked it before and after, so I will counter that by trying to exercise more around tea time. Exercise always brings it down and both tea and exercise are good for me, so win-win.
Several reviewers found this to be sour, but I did not. I think I know why.
I made it by package directions, but I poured the first steep into a jar with some sugar and set it aside to cool. I resteeped and added part of the second steep to the jar to top it up, put it in the fridge, and poured the remaining part of the unsweetened resteep into my cup. I drank that cup hot.
I really liked it. Even with sugar added it is a far cry better for me than soda or KoolAid aand such, and it hits the spot on these hot summer days. Our forecast shows two days of 97F followed by five of 100F then two more of 98F. One forecast even gave us 101F for a couple of days.
I plan to sit in the a/c sipping cold tea and eating cold eclair pie as much as possible. Stay cool, y’all. I plan to try this with honey, too.
I received these wonderful samples from Teavivre, made notes on several, and then set the others aside because I was going off of proton pump inhibitors and was afraid green tea might be a trigger for stomach discomfort in the midst of rebound reflux. I shouldn’t have been afraid of this one. It is as smooth and sweet as can be and wouldn’t hurt a fly.
We had it with our meal of veggie lomein and orange chicken and it was a bit covered up. Now, long after the meal, I am sipping the tea that remained in the tetsubin and find it mild and soothing, sweet and slightly mineral. There is a hint of soft flower – orchid, maybe? Not overly vegetal, light and sweet and smooth without astringency.
The brewing parameters have changed since I had this four years ago but this is even softer. Excellent tea for stepping back into greens as I start eating and drinking more like normal again!
Thank you, Teavivre, for the wonderful samples!
This was the second tea we had during lunch, and for being paired with food I loved it! I already like lemongrass tea, and the mint in this made I truly refreshing. I also really enjoy licorice root, so bam bam bam, three hits. Definitely serving this to guests this summer and will probably need to reorder this one. We had it hot, and I am eager to try it iced, too.