2215 Tasting Notes
Superanna brought me what is commonly known as a “big ol’ honkin’ bag” of this after her trip to Minnesota. I also got the most adorable box of David’s Tea minis. It looks like a chocolate box, but I am even happier with a tea box! Thank you, Superanna! And there wee a couple of other teas, too, that I haven’t even logged yet.
We whipped this up last night and I am having more today. It is so easy to get a good froth on this. I used a little over 1/2 tsp of match in six ounces of water at about 160F. I sifted the matcha into my bowl, poured a wee bit of water and made a paste with my whisk, then added more water and whipped it. The color is rather dark, deep green without brown tint.
This is really creamy and smooth, yet it still has that nice after bite. It isn’t sour or astringent, but has a lingering flavor or grass and what we decided is accurately being called bamboo. Go eat some bamboo shoots in your Asian takeout if you are like us and bamboo taste didn’t pop into your head immediately on reading the description!
Now I am all matcha’ed up and ready to teach this afternoon.
Guess I need to get my wish list ready for Gurman’s in Dublin before she leaves in a month again! :D
Backlog from a few days ago: I have been neglecting this tea and all my white tea, really. My guest who comes once a week really prefers black tea so that is what we mostly serve. My best friend loves white tea, though, so I picked this one for her visit.
Youngest made a cake called kvaefjordkake. It was astonishingly delicious. It is yellow cake with whipped cream and meringue, and we topped it with fresh strawberries. She made it from scratch, as always, and ground soft white wheat into flour for the cake.
I would normally use a good black tea like Fengqing Dragon Pearls for cake, but this cake is truly light and refreshing so the pairing worked well.
I used 185F water and gave it three minutes. Teavivre’s jasmine teas are always perfect in my eyes. No surprise that we love this. I buy tins for the ones I plan to keep on hand so this one gets a tin on my next order. This is a favorite and very versatile. It is great alone or with food. The jasmine relaxes me.
Had this today with Walnut Chocolate Chip when my best friend came over. We tasted the tea first because I knew that pie would overwhelm the nuance of the white tea. I used 185F water and steeped 3 minutes. It was really tasty with lots of flavor (for a white tea) with notes of hay but also a golden honey taste, very light, but creamy and had good body. Delicious and fresh tasting. The leaves were almost succulent, and I have had this tea a while.
I am once again trying to sip down old tea, and this one has a few years on it. I have purchased two of the Harney tea chests and plan to get the the third some day. This came from the adorable little one that is $15 and makes a gorgeous gift. I have been hoarding the tea that is in it but I must drink it.
I was having Asian food for lunch a few days ago and chose this to go with it. I got two good steeps out of the little bag, about seven ounces each. It is probably weakened with age but it was still good, with a fresh, grassy taste that wasn’t sour. I even horribly oversteeped the second go ’round but it was fine.
I don’t drink much Sencha as I usually prefer Chinese green teas but this was good and I would have no trouble buying more. It is more of a daily drinker than the rare euphoric green, but perhaps that was due to the age.
I bought several teas from SBT on their sale and plan to get more if some of my favorite flavors are still in stock. I was trying to one to see if I wanted more or if I should explore other flavors.
I made two steeps and combined them, adding enough water to make a full gallon of tea. Since this is the South and some of my peeps dig it, I added one and a half cups sugar. (This is half the amount my mother added to sweet tea per gallon.) I obeyed the instructions and never let it go beyond the three minute mark.
It is quite good, but it doesn’t taste like Mountain Dew to me. It is instead a nicely flavored black tea that is very refreshing, with hints of lime and lemon. The base is fantastic, as always.
My favorites are still Razzleberry and Earl Grey Iced, with Pink Lemonade Iced Tea coming in as a solid flavored tea to keep on hand that everyone likes. I wouldn’t mind having lots of this, but it doesn’t make fireworks for me. Great stuff, but not making me drool. The favorite two bring a tear to my eye…
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 lose 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.