2157 Tasting Notes
So after all this time, I’ve definitely come to the realization that puerh is not for me. I used to be able to tolerate it occasionally, like in well done flavored ones like this. No more. “Earth” is not a flavor I want in my tea. Nor is “wood” or whatever. I tried to drink some of this and I couldn’t get past a few sips. I have lost any taste I might have had for it.
I’m putting the two DF flavored puerhs, this one and Pu-Erh Gourmand (lets call them #58 & 57), I have up for grabs. There is probably a half-ounce of each left. Some of you have had them, but if you haven’t and you like flavored puerh, you might like them. If you’re interested, PM me or leave a comment on this post. If I don’t get any takers, I’ll list them for sale along with a variety of leftover Verdant blends I’m not interested in soon.
I wondered if I would still be as enamoured of this tea (#59) now, since lately my taste for roasted TGYs has swung back away from loving them. But the additions of this one really tame it down, and I still definitely get a spiced sugar cookie note from it. Quite tasty. I wish Verdant would make blends like this permanent and not the ones that have all those weird “aromatics” blends.
So I skipped the Matchaccino although I really should get into the habit of drinking it regularly, but not today. I also switched the next two teas as they appeared in my cupboard, but close enough? I am calling this one #60.
I keep this one at home so I have a nice EG to drink on the weekends, but I rarely drink tea on the weekends. I am reminding myself to do so today so I can have these teas that live at home! I enjoy this tea a lot, but it does need a gentle hand to avoid getting bitter. I think I am remembering now that I used to use less leaf too (of course I didn’t check before brewing), but I gave it a short, cool steep so it seems to have worked out all right. Lots of bergamot (YUM), a nice malty base. Definitely need to remember to make this one more often (although I have a feeling it will age well).
Getting through lots of my cupboard today! This one (#62) is one I kind of wish was an unroasted TGY, instead of roasted. It’s pretty tasty, but I still prefer unroasted. Just the smell is not that appealing to me; it smells toasty and roasted and a bit woody. But the flavor is better, with more orange flavor and nuttiness. I also wish for more almond flavor. I wonder how this would be as a cold brew?
This tea (#63) I am having now, and hot. It’s similar to Bali, although Bali has a few other things in the blend I think. Rose and Lychee are just a perfect pair to me. I’ve been making my own rose-lychee black iced tea blend with my Harney teas, and it is quite tasty. I should probably think about drinking this one as a cold brew on occasion too, since it is probably awesome as one.
I’m not actually drinking this one (#65), but I wanted to give it one last note before I removed it from my cupboard. I gave the last of it to Equusfell because she fell in love with it, but before that I was cold brewing it regularly. Which was totally delicious. I have found that while I am not huge on green teas hot, I almost prefer to black tea when iced. I’ve been starting to drink more iced black tea and I think I prefer the how light and refreshing green teas are when cold. Anyway, I did really love this one as a cold brew.
My numbers now mean nothing because I added a bunch of stuff to my cupboard that I didn’t have in there before, but oh well. I guess I will go into negatives when I get to the bottom.
This tea (#67) is my most floral of floral teas. It is seriously like a bouquet. I love florals but I don’t crave this one often. Maybe I will more in the spring.
There are a lot of greens and oolongs in this section of Dammann teas in my cupboard. I think maybe because a lot of the black teas got consumed already. I do have a bit of this one (#68) left! Om nom, figgy deliciousness. I love this tea, although in keeping with my recent trends I rarely crave it since it is a single-flavor tea. But still, delicious.