17 Tasting Notes
Kukicha will always have a special place in my heart…like a long-ago lover whom one remembers in moments of sweetness. And the taste, just as sweet.
The crisp stems stand for that special connecting place between root and leaf—they are the bright conduits between soil and sun, kundalini coils by which energy may spiral back and forth between realms. Drinking this tea, I always get a little crazy with light.
The first tea reading I had, I chose kukicha…
The reader told me that stems indicate men, admirers, or lovers…which was absolutely hilarious because there were ONLY stems, no leaves!!! At least, as I was blushing, I must have made a nice rosy contrast to the shiny chartreuse green of the liqueur!
I can’t think of anything else in the world that shares its sumptuous hue…except perhaps the vitrinous waters of a brook lined with bright Zisha clay, the vermillion colors slowly swirling over the vibrant roots of river reeds…
Always changing…no brew has been the same. Watching the honeyed coils of buds melt open in the cup, one witnesses the miracle of late winter’s opening unto spring. The taste bespeaks of the manes of wild horses, dark dens made of willow, and all those grateful moments when one welcomes and greets the warming…
A tea of thanks. I brewed this tea for my mother and I as we celebrated her birthday today.
I’ve become quite a fan of brewing the finer black teas of China with zhongs and not filters. In such a small vessel, the leaves seem to fill the entire space with their burgeoning flavors, and more infusions can be gained with a quicker and more surprising succession of brews.
Late afternoon awakener, for the days when one wishes to linger in sleep. Notes of bittersweet cacao paired with the deep satin texture of this tea makes any gray day luxurious. I read somewhere that Qi Men means “Great Gate,” the energy of opening.
A Ganesha tea, obstructions and limits clear away under its influence.
3 min, if using a teapot, or by intuition via zhong ;-)
Astringent, but polite…the leaves dance vertically in the cup, whirling rods of “yellow” energy. A tribute to the inner emporer, feeds the inner majesty…
“inherited” these jasmine pearls when I moved out of my old apartment in November. I have no clue where they come from. I originally thought they might be the pearls we were selling at Dobra (from Tao of Tea), but these pearls are not as delicious as the Tao of Tea ones, so they can’t be!!!
Still, as the first tea of the day, accompanying my english muffin with homemade guava-prickly pear jelly, these precious pearls are a refreshing and romantic pick-me-up. A tea that coaxes the senses to wake and engage with the world. People poo-poo jasmine too much. But a classic is a classic for a reason.
teagasm! (ok, I’m terribly partial to aged oolongs, but still…)
An ancient oak door opening onto a scene from a childhood dream, a secret garden overgrown with memory and bittersweet vines, the words of the elders making poetry in this malty cup.
Delectably rich, with notes of walnut, mahogany, winter squash, and caramel, but not as pungent as the Ali Shan 1991. A tea to surrender to. Must be prepared in zhong or gong fu to really appreciate.
Tastes like fresh rain dripping from spring blooms…I oversteeped the third infusion and it was still preciously sweet. Creamy but not thick. A darling tea!