1769 Tasting Notes
Wow. Wow-wow-wow! I believe this was the tea Fox put on the top ten teas in the world list last week, although it may not have been the golden tip version, I don’t remember.
I had completely rearranged my schedule for the snow days and it all fell through. Every single bit. So I had most of the day to do whatever, and I drank tea and ate pound cake! I thought a friend was coming to join me but I ended up drinking alone. (That’s how we know we have a problem, right?) LOL!
This is amazing, and the aroma is not to be missed. Rich, rich, rich. Delicious plain. Delicious any way you drink it. Don’t ever let it run out without a fresh batch on hand.
I was saving this one for a special occasion since K S said it was one of his favorites. It is freeeeeezing cold out, hubby has worked a bit of overtime this week, and I thought we would do yoga with the Buckstove humming away and celebrate his weekend. Alas, hubby was supposed to get off work at 11:30 today, but ended up driving a total of seven hours after that to go to a funeral for the father of his boss. He is that kind of guy. But it meant he crashed on the couch when he got home and didn’t feel like exercising.
That’s okay! I can drink most of this by myself, I am sure!
I steeped it for three minutes with 174F water. I resteeped it immediately for three minutes and combined the two steeps in my large tetsubin.
This has a rich golden color. Up front, the sip is sweet and mild, then comes a bloom of stronger flavor that reminds me a little of Chun Mee, one of my favorites for pairing with Asian take out.
Very nice! I have polished off about half of the pot. I hope I can sleep tonight! The rest will be reheated and served with lunch tomorrow.
I am pretty sure I wrote a note on this one before, but as happened yesterday, that note seems to have disappeared.
I had never heard of osmanthus until a few years ago when I ordered an osmanthus puerh. It was very good but I had nothing to compare it to so that I could really separate the flavor. I have since had a couple of teas with osmanthus and I think I can recognize it better now. It isn’t nearly as sweet or as strong as jasmine to me, nor does it have the thick mouthfeel that rose can have.
The oolong here is not a dark roasted one, and it combines beautifully with the floral. I believe that this tea would have been rather floral on its own, and the addition of osmanthus just sweetens it a bit more. This was a lovely oolong for a late night treat, lasting about six infusions and really could probably have kept going for more.
I was so sure I had reviewed this one already. Maybe Steepster ate it.
This is fantastic. I mean, really, so good. I served it yesterday at tea time and I amd ringing ita gain today with my salad for lunch. The green tea base is so smooth and slightly creamy, the coconut comes through nicely though it is subtle, and the pineapple is softened, not tart or strong. Everything just really melds together and makes for an awesome cup (pot) of tea.
Gurman’s is really batting .1000 for me!
This was one of my Christmas gifts that eldest daughter picked up in Dublin. Oh. My. Gosh. I have to say it was amazing. I get rich, rich apricot and raisin mostly, with a little mango. This is full bodied and so flavorful. Fantastic! Taken plain, and served at tea time with homemade lemon pepper crackers and cranberry White Stilton cheese.
I haven’t had this in a while but for the past few days hubby and I have been making a large tetsubin of tea and doing yoga together by candlelight with Pandora playing before bed. I am trying to spring back from this blasted upper respiratory thing and get back in decent shape. I picked this one tonight. We typically have green, white, or oolong together, rarely black tea.
This still has a delicate creaminess, but I tasted something tonight I don’t remember picking up before. In previous notes I said it had a light nutty flavor, perhaps walnuts, but tonight I am definitely getting a fruity note. The last tea in the tetsubin was a plain Bai Mu Dan but I did actually make the tea in a smaller pot and resteep the leaves to combine the two steeps in the tetsubin. The last tea in that small pot was Palace of Roses, but I rinsed it before making this. I wonder if it still could have added flavor to the tea? If it did, it was a brilliant accident because this is amazing. I see another note that mentions this tea tasting floral. I feel like I am getting a light fruity note for sure. I will have to try this again and see if I get the same thing.
Congratulations to Teavivre for being named on the Top Ten Teas in the World list by Fox News! You deserve it!
I can’t believe I didn’t have this listed in my cupboard! I love love love Teavivre’s jasmine. The first jasmine I had as a newbie loose leaf drinker was not good – it was so perfume-y and fake it almost made me sick. I thought I would never have jasmine again, and then I tried Teavivre’s jasmines. I think I have had every type they sell. And it is almost a drug for me. I unwind and unclench and drift away when I drink it. Aaaaaaahhhhh.
I think my favorite is their Jasmine Silver Needle White tea, followed by Premium Jasmine Dragon Pearls, then this one, then Silver Jasmine Green. The last one is excellent with a meal and so economical, but the others are my favorites for drinking alone.
I have been aging this one for a few years now. I have expanded my puerh horizons but I am far from an expert. There are so many flavors I can not equate with something else for a description, especially in a sheng.
I like to steep a shu puerh a nice long time, relatively speaking, and I don’t mind if the cup is inky black. I like it, whether it is horsey, mushroom-y, cedar-y, fallen leaves on a wet woodland path, or leather and barn. I don’t like fishy, not at all.
With a sheng I like to keep things a little milder. This one has now been steeped about nine times and it is still going. The color remains a light amber, and the flavor is hard for me to pinpoint. There is definitely a mineral aspect, like wet stone in a forest with deep shade, a fresh and natural taste, and a muted vegetal flavor. The minty flavor of a few years ago is no longer apparent to me, which could be due to my cold, but I think my sense of taste has come back. I am not getting camphor at all. I have a bit left to continue aging. It will be fun to see if it changes further.
I found the last little bit of this sample from K S in my box last night as I was sorting and set it aside to have in the morning. I was excited all night thinking about having it for breakfast. Ha! We tea people are strange beings!
This is Sweet Sixteen birthday weekend for youngest so we met big sister and her hubby at the beach for three days last week and then came home to have the weekend with my son, godson, and her best friend all staying for the whole weekend. Middle daughter already lives here. That’s right, bodies everywhere. I haven’t had a den in three days, but that’s okay. It’s fun!
Her friend doesn’t eat much, but she seems to like to try new “adult” things, so I offered her Bohea and gingerbread almond biscotti for breakfast. She thought it sounded good and accepted. I only had two teaspoons left but the package said it resteeps well, so I steeped it, poured it in a pot, and resteeped it, combining that into the pot as well.
The tea still had nice body and flavor. I found it to be barely smokey, if there was any at all it was mainly in the aroma, but it was sweet and good. I drank it plain, she took it with milk and sugar, and we dunked our biscotti happily through the whole pot!