Me, myself, and I.

Recent Tasting Notes

drank Iced tea by Me, myself, and I.
93 tasting notes

This batch of iced tea is made with the apricot steepster select, mixed with some qilan from teavana, and the last of my Wild Picked Yunnan Black. Cold steeping in the fridge overnight. I can’t wait to try it tomorrow!

Preparation
Iced 8 min or more 30 g 64 OZ / 1892 ML

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66

1/31/14 I took the rest of this and did a cold brew with it over night. Made a nice iced tea. There must have been some hibiscus in it – the iced tea has a pink tint, and a touch of that hibiscus taste. Thus passes the current tin of Random Green tea. And dH took the green tin and filled it with his favorite (Upton’s Turkish blend) and carried it off to work with him, so I don’t know how/if Random Green tea will occur again.

Preparation
Iced 8 min or more

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66

1/30/14 Evening cup. 3g/6oz/212F/as long as it takes to walk to the living room. Currently Random Green Tea has a lot of little popcorn-rice pieces in it from genmaicha, and what looks like three different kinds of green tea leaves. I like it. Mostly Japanese teas I’m guessing – very umami seaweedy.

Preparation
205 °F / 96 °C 0 min, 30 sec

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100
drank Tea Toys by Me, myself, and I.
93 tasting notes

These are my tea toys! Filter bags in a bunch of sizes, an awesome little analog thermometer that fits right into the hole on the spout of my kettle, measuring spoon, strainer. The scale has a cupcake wrapper on it because it’s measure pan is too small for tea, so I tare out the cupcake wrapper (they weigh 0.333- 0.423g btw) and scoop the tea into it. Cupcake tea! Of course my timer, and the green silicone thing is a a Primula Tea Bag Buddy – fits right on top of a mug and holds onto your string and then lets you squeeze the teabag without burning your fingers. And my pop-up teacup notepad, for taking tasting notes! It’s from Up With Paper.

Christopher F.

Keeping a separate notepad with your tea is genius! Thanks for the idea… no more running to the study to grab paper for me.

Terri HarpLady

Nice! I love the cupcake paper idea! I always use one of my small teacups.

AnnaEA

My scale tops out at 20g, so cupcake wrappers are the win. I want to add a large scale to my setup, just because my wee one is so fiddly.

Terri HarpLady

Understood! The one I have now is still fairly small, but I can adjust zero, which is a nice feature, & use either oz or grams.

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100

2/3/14 A tasting of the pu-erhs in my house. I’ve been drinking some very nice pu-erhs at tea club on Wednesdays, and decided that today I’d compare the pu-erhs in my cupboard. I’m still very in-experienced with this style of tea, and thought it would fun to practice using my gaiwan and brewing gongfu style. The standard was straight forward – 3g of tea in my 100ml gaiwan, washed, and then steeped twice. Water at or just off the boil from my hot pot.

In order of tasting I had,

Adagio’s Pu-erh Poe. http://steepster.com/AnnaEA/posts/221527#comments This tea made me sad that I had to steep and taste a second cup of it.

Teavana’s Yunnan Golden Pu-erh, a blend of pu-erh and Yunnan black. http://steepster.com/AnnaEA/posts/221531#comments I found this heavily weighted to the Yunnan.

and

Adagio’s Pu-erh Dante http://steepster.com/AnnaEA/posts/221535#comments

Dante showed well in the tasting, though it may have an unfair advantage due to being a bit aged.

Preparation
Boiling 0 min, 15 sec 3 g 3 OZ / 100 ML

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100

1/27/14. A tasting of all the Earl Grey’s I have in the cupboard. This was a fun tasting, and very easy to design a standard for. I checked the website for each tea, and they all said pretty much the same thing – 1 teabag or 1 tsp per cup (which none defined), boiling water, steep 3-5 minutes. I chose to use a 6oz pour, and a three steep time, since I was concerned about evoking bitterness from the teabags. All the teas were steeped in a glass 1 cup measure, which let me get a good look at the color of the tea before I poured it into my mug. 2 sugar cubes, equally 1 tsp of sugar, were put in the bottom of the mug before each pour. By not stirring the tea, this allows me to taste first the tea unsweetened, and then progressively sweeter as the sugar dissolves in the bottom of the cup. After each pour, I allowed the tea to cool for three minutes, so I wouldn’t burn my tongue.

The teas I tasted were, in order of tasting:

Bigelow’s decaf Earl Grey http://steepster.com/AnnaEA/posts/219340#comments

Earl Greyer, from Republic of Tea. My favorite of the tasting. http://steepster.com/AnnaEA/posts/219343#comments

Earl Grey CO2 decaf, from the English Tea Store. http://steepster.com/AnnaEA/posts/219344#comments

and Adagio’s Earl Grey Moonlight, a cream earl grey which was my least favorite of the tasting.http://steepster.com/AnnaEA/posts/219346#comments

All in all, a very pleasant way to spend an hour in the evening. It was neat to realize that I process bergamot as a ‘cookie dough’ kind of scent and flavour.

Preparation
Boiling 3 min, 0 sec
__Morgana__

Fun summary. I enjoy doing back to back tastings like this but haven’t done any in a while.

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100
drank Teapots by Me, myself, and I.
93 tasting notes

This is my collection of English and Chinese tea wares. The two large white china pots are my basic brew set – I brew in the middle pot and pour off the tea into the second pot to serve. 24oz brews, 12g of tea per brew.

The small pot with the painting on it and mis-matched lid is Chinese and my personal treasure – a gift to me from my mother which was a gift to her from a Chinese student who lived with us when I was a child in the ’70s. Hidden behind it is my ingenuiTea from Adagio – usually I will brew in the ingenuiTea and serve from my Chinese. 12oz brews, 6g tea.

In front are my new toys – the gaiwan which just arrived today, and two yixing style pots I picked up in the past month. The one is for pu-erhs, and the water chestnut is for oolongs.

Yvonne

Beautiful setup.

AnnaEA

Thanks! Another day I’ll get a pic of my Japanese wares.

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67

1/19/14 First morning tea for stuffy nose. 3 tsp tea, 1/4 cup milk, 1 tbs sugar, 1 quarter of fresh ginger, 8 oz boiling water. Sugar, milk and ginger in the mug first, boiling water poured over, steeped until I get around to drinking it, but never fewer then five minutes.

Caveats – my single cup is never as good as when Uncle Lakhi makes the big pot of it on the stove whenever we get together.

Preparation
Boiling 8 min or more
yyz

Straight ginger is my favourite Chai as well!

AnnaEA

My favorite thing about using fresh ginger is how easy it is to make more or less intense – whole coin, softer ginger flavour. Break the coin up a bit, more gingery! I can adjust while I drink, which is awesome.

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