Thank you Happy Lucky’s Staff for this Sample from the back room!
When I go to my neighborhood tea pub, I usually have a few tea samples tucked inside my purse, and sometimes I have a whole bag or box that I drag in and set on the bar like treasure. I can’t help myself. I have beloved tea’s that must be shared with people that love tea too.
Many times when you go into a tea shop the people working there are transient. Students, or casual part time workers who may know something about tea but have not made tea their passion or career. This is not the case with my tea pub. (These people know their stuff!)
I received this tea on one recent visit as a gift. (There had been exited tastings behind the bar of my Laoshan White and the Bailin Gonfu Black that day).
I used a Gaiwan (4oz) with boiling water and steeped 2min.
Wet leaf, copper and olive…very pretty…changing to dark olive green by the 3rd steeping with the leaves open and large.
The liquor was honey red gold gradually getting lighter by the 3rd steep.
I was just about to go into the 3 tasting phases of this tea when I couldn’t. The tea is not about a sterile set of numbers and discriptions. So here goes ad lib…
When I look at the whole tasting experience I’m reminded of Fall.
There is an introduction immediately to a sweet malty rye bread with peach jam. Then banana peel, not a bitter taste at all…but a taste and texture that is thick and fuzzy. Fall, bread baking and holidays.
I could picture my daughter, three grandaughters and I in her big (huge) farm kitchen preparing our Thanksgiving Feast. She would grind wheat and make the bread for the family. Someone else would make pies (Used to be me). Homemade cranberry sauce bubbleing on the stove, Turkey already in the roaster. I’m commanded to make the beloved candied yams layered with apples and pecans.
The second steep had my yam and apple flavor (without nuts and butter), just a more squashy yam and the sugary golden delicious apples cooked together so that the flavor melts in your mouth. Fragrant and luscious. Oh the taste is so good and rich. Dripping. I’ve never tasted a tea like it!
The breadiness of the first steeping was gone along with the malt. The banana too.
The final steeping was like the end of a meal when you’re full and scraping the bottom of the bowl. Not much was left. It was still good to drink but lighter and squashier. This was a shadow of that amazing second steeping.
What a generous gift. One of the finest, fruitiest Black Tea’s I’ve tasted.
A Taiwanese Tea and Assam blend grown close to Sun Moon Lake.