79
drank Toasted Sesame by Adagio Teas
911 tasting notes

I gotta remember to back off the steep time just a hair with this one. The savory taste of the sesame doesn’t need a super-bold tea taste behind it. It can make it a bit overwhelming.

I usually pick a certain type of tea in the mornings before work. Stout enough that it helps me wake up but gentle enough that it isn’t a mean wake up since my stomach usually wakes up about 2 – 3 hours after I do. Anyway, I wasn’t 100% sure about having this as a morning, take-to-work-in-my-tumbler tea. But I figured what the heck, right? I added a little bit of sugar (1/2 teaspoon for my 12oz) and off I went.

Okay, I haven’t tried this with milk yet but I think I’m going to the next time I decide to start my work day off with this. The savoriness was a bit abrupt for me this morning. It was good and I liked it, but the first few sips were a bit shocking. Not a gentle wake up tea. Of course, I miiiiiiight have made it a wee bit strong (when I’m tired in the morning (aka ALWAYS) I tend to be a bit heavy handed with the leaf weight). But I think in a few hours I could have handled the tea much better. I still had some left when I got to work (unusual for me but again, it took a bit to gear me up for this) and by that time, all of me was fully awake and thought this tea was a fantastic idea.

Taste-wise, still as yummy as my first experience with this. Hello toasted sesame! I’m not craving unadon from it though, but that could be because unadon just isn’t a morning dish. Mmm, unadon. Anyway. The mouth-feel on this puppy is… AMAZING. My fukamushi from last night had less savory mouth-feel that this one (though I blame part of that on my decision to use a metal strainer, not my kyusu with the sasame filter – and how big of a dork does that sentence make me?). Post-tea I’m kind of left with the feeling that I need to brush my teeth. Not so much for the taste because I’m kind of grooving on that but for the mouth-feel-created-fuzz-factor-feeling. It rivals the tooth sweater feeling first thing in the morning. Kind of fantastic that it can be that thick tasting but weird in a black.

Randomly, I think if I were to add yak butter to any tea, I’d want the tea to be like this. The tea is strong enough and bold enough in flavor that I don’t imagine butter – even yak butter (which I equate to having a taste similar to goat cheese because, you know, it’s a YAK) – would be able to overtake the tea. Of course, I don’t imagine ANY tea could overtake yak butter but at least a tea like this would have a fighting chance of not being overpowered and, in my mind, balance out the tea/yak taste experience.

Not that I plan on adding yak butter to any of my teas. But you know, if I had to.

Preparation
205 °F / 96 °C 4 min, 30 sec
teaplz

“balance out the tea/yak taste experience”

I don’t know if this is incredibly genius, Auggy, or ridiculously disgusting. Your pick!

“My fukamushi from last night had less savory mouth-feel that this one (though I blame part of that on my decision to use a metal strainer, not my kyusu with the sasame filter – and how big of a dork does that sentence make me?).”

This sentence makes absolutely no sense. Now I feel like a tea-tard. :(

Auggy

Well, I can’t imagine yak butter being all that good (though I do love me some goat cheese). But after the whole thread back when about Tibetan tea being made with yak butter (and salt too but I don’t think I’ll be adding that to my tea, thanks… uhm, actually, won’t be doing yak butter either), I have been contemplating in my odder moments, “What EXACTLY does yak butter tea taste like?” So far this is the only tea I think that could stand up to yak butter. Though I am sure the Tibetans don’t use Adagio’s toasted sesame for their tea. But they boil it for hours so I imagine it’s pretty… ahem, bold. Yeah.

I will decode the last sentence which should help…
Fukamushi = deep steamed sencha… it tends to be made of lots of smaller particles due to the deeper steaming so it easily clogs filters (and tastes so good!).
Kyusu = Japanese teapot, the ones with the little side handles.
Sasame filter = a clay filter at the base of the spout in a kyusu (though some kyusu use metal strainers since they have a finer mesh than what you can make out of clay). Here’s a good pic (not mine) http://www.flickr.com/photos/tylerford/2243135726/ My filter is much smaller. Clogs easily with fukamushi. :(

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teaplz

“balance out the tea/yak taste experience”

I don’t know if this is incredibly genius, Auggy, or ridiculously disgusting. Your pick!

“My fukamushi from last night had less savory mouth-feel that this one (though I blame part of that on my decision to use a metal strainer, not my kyusu with the sasame filter – and how big of a dork does that sentence make me?).”

This sentence makes absolutely no sense. Now I feel like a tea-tard. :(

Auggy

Well, I can’t imagine yak butter being all that good (though I do love me some goat cheese). But after the whole thread back when about Tibetan tea being made with yak butter (and salt too but I don’t think I’ll be adding that to my tea, thanks… uhm, actually, won’t be doing yak butter either), I have been contemplating in my odder moments, “What EXACTLY does yak butter tea taste like?” So far this is the only tea I think that could stand up to yak butter. Though I am sure the Tibetans don’t use Adagio’s toasted sesame for their tea. But they boil it for hours so I imagine it’s pretty… ahem, bold. Yeah.

I will decode the last sentence which should help…
Fukamushi = deep steamed sencha… it tends to be made of lots of smaller particles due to the deeper steaming so it easily clogs filters (and tastes so good!).
Kyusu = Japanese teapot, the ones with the little side handles.
Sasame filter = a clay filter at the base of the spout in a kyusu (though some kyusu use metal strainers since they have a finer mesh than what you can make out of clay). Here’s a good pic (not mine) http://www.flickr.com/photos/tylerford/2243135726/ My filter is much smaller. Clogs easily with fukamushi. :(

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Bio

I’m trying to be a better tea logger and actually post semi-regularly again! I’ve let my tea tasting senses become too complacent – it’s time for some focused and attentive tea drinking!

Sometimes my notices for PMs and such have been questionable. Email me at your own risk at aug3zimm at gmail dot com.


1 – 10 – Bleck. Didn’t finish the cup.
11 – 25 – Drinkable. But don’t punish me by making me have it again.
26 – 40 – Meh. Most likely will see if the husband likes it iced.
41 – 60 – Okayish. Maybe one day I’ll kill off what I have in my pantry.
61 – 75 – Decent. I might pick some up if I needed tea.
76 – 85 – Nice. I’d probably buy but wouldn’t hunt it down.
86 – 100 – Yum! I will hunt down the vendor to get this tea!

Not that anyone but me particularly cares, but there it is.

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Texas

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http://pinkness.danzimmermann...

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