Guoyan(from mandala)

Thank you mrmopar for this Christmas present Pu-erh sample!

It’s a gorgeous day! The sun is shining brightly on small patches of lingering snow that are refusing to melt. They freeze at night and stick out their tongues in the daytime…laughing at the 54 degree dry heat. (Only 4 inches this year so far, more due Friday)

Every Winter my town fills up with birds. Mostly Geese and Ducks from Canada (Thanks guys! Next year, stick tea samples on them,OK?!)
Since open space isn’t at a premium here, there’s room for birds, fox, deer, elk and other wildlife (and there’s lots of it!)

Which brings me to BEES. (Yes, you didn’t see that coming but here we are at bees, right after the birds.)

Colorado produces lots of honey, especially clover, hops, alfalfa and wildflower honey. I’m fond of stopping into a honey store to sample local in-season honey and a few imports from Oregon (blackberry honey) or California (orange blossom honey). Just a little is enough to flavor a whole dish, but others are subtle.
Honey and carmalized onions, local stout (got lotsa breweries) with short ribs…then slow cooked is fantastic.

Where am I going with all this talk of honey and food, animals and bees?

The Tea
I began with 1 rinse then an instant steep and pour.
The tea I chose to drink had a Honey Amber liquor (among other things).
The scent was sugar cookie and the flavor was like Log Cabin pancake syrup (although not as sweet).

Steep two was 10 seconds and deep amber honey color. The texture was clean, almost a citrus but not astringent. Way back in my throat there was a thickness after swallowing the sweet tea and I tasted clove without any bitterness. The aroma was white cake.

On the third steep I tasted something savory like toasted sesame seed honey candies (the kind you find in the health food stores).
I expected the tea to become caramel, but it surprised me. This was a good flavor, richer and deeper.

Another steeping and the color was beautiful, glowing amber honey in my glass mug.

The flavor was spicy, like spiced honey or a very mild Chai (if it were sweetened and had milk added I thought maybe it would be like a Chai).

I added a little sugar and the sweet honey and spice revealed something new.

What had been undetectable before, a light shu earthiness that had poked it’s flavor personality into the tasting (much to my great pleasure!).

Such a whimsical pu-erh! A honey….haha…!

Thanks mrmopar for this nice Puerh Sample!

Yesterday someone said in their review that it seems that overnight the trees had turned color without them noticing the change. Blink and it’s Autumn!
I agree! When I lived in California the seasons didn’t change as dramatically as they do here in Colorado.
I was just looking at the forecast this morning. 82 today dipping to 28 tonight (Obama and Romney better have Jackets in Denver) and on Saturday the daytime will be 37 degrees (that’s an almost 50 degree drop!). ‘The times they are a Changing’.

One September I went to visit my mother-in-law Selma in Fairbanks, Alaska and drove way out along the Pipeline towards Valdez. After you pass the Air Force Base around North Pole Alaska, you see few people or cars. After about an hour, if you pull to the side of the road and get out, there is a panorama of golden trees UNBELIEVABLE and not the sound of ANYTHING. No birds, bugs, people, cities or cars. Total quiet. (The birds have gone South and the animals are hunkering down for the Winter which would come within a week or two.)
On the return drive, as the night sky turned black, the Aurora Borealis lit up the sky with an iridencent green light show. Again, stopping and getting out of the car to hear the siren sound of the sky and see the amazing movement of light that only is visable twice a year.

Ah Autumn. http://flic.kr/p/dgv2Nm Fall Alaska Set

Tasting

The color of the liquor for this Shu Puerh was first a golden honey brown and thereafter a clear dark red-brown.

Although I love to smell wet leaves, I didn’t find this to be a extremely potent or strong smelling Puerh. It was just a mellow, easy scent that was tame, a little earthy and pleasing.

After one 30 second rinse, I kept steepings at 30-45 seconds which was more than enough time for a rich broth.

The lightest (and first) steeping was like honey and Bing cherries with a light spicy finish. There wasn’t any earthy flavor or bread taste. I did find the sensation to be wet, not juicy.
My mind went off to thinking about water and then I came to my senses realizing how odd that was.

I poured another cup. This was more like the Puerh’s I was used to, like digging into rich, dark and chunky premium potting soil.
It tasted juicy and extremely smooth, becoming thick at the back of the palate.
There was something sweet about this Puerh. A cherry flavor and a creaminess during later steepings that I had not come across often in Shu’s. (I thought I was wacko about the cherry flavor but I tasted this tea over again the today and I’m convinced, though the Bing cherry taste is elusive.)

The other illusion that I had with this Shu was water.
As I sat sipping one round after the other I began to tea regress. Have you ever felt like tea is your shrink taking you back to your childhood? Well I have.
I thought about a night sitting on the beach in Santa Cruz, CA all alone. It was one of those starless nights when all you could hear were the waves crashing like thunder. Now and then, there was a glimmer of light from a wave but nothing else as I dug my toes deep into the still warm sand. I must have been 16 or 17 years old and a real dreamer. Fearless and full of wonder.
An older guy in his 20’s that I knew came along, sat down next to me and we began to verbally make up poetry in the dark. He said a line, then I made up a few, then he made up some more. A perfect romantic experience in the purest sense.
We never spoke again.

Tea can be a beautiful moment like that. Like a poem or a crashing wave.
Some are an experience that lingers for a little while.
My favorite ones are the tea’s you remember forever.
And some, well not so much.

This one was better than many I’ve had and will linger.