1720 Tasting Notes
Dear Celestial Seasonings,
How ‘bout we just drop the Sleigh Ride and make it Sugar Cookie year-round? I’m down to my last three bags and I neeeeeed easy, no-fuss, no-fumble sweetness on an evening following a screamer workday when I had to ask co-workers to keep me away from sharp objects.
Very sincerely yours,
My initial couple of cups of this Assam were mild and gentle. This morning, distracted as usual, overleafed and oversteeped….whew! At least I’m awake now! Metallic with a bite—like squeezing your tongue with a pair of pliers.
Still, no good tea need be wasted: diluted and iced in a tumbler, ought to be fine later on.
Don’t you love it when a Steepster friend makes it possible for you to try stuff you would never have (a) found locally or (b) thought to select on your own? This, from scribbles, falls into that category. The dry leaves smell roasty-toasty, it’s pleasantly heavy on the tongue, and deliciously sweet—-white grape juice and honey and maple twigs.
Morning and Happy Easter! A day to drink this lovely, bready tea outdoors (can’t get enough of this warmer weather) and count some blessings. Having friendly, kind, and funny Steepster buddies is one of them :) Relish your day today.
(Music starts at about 1:36)
Warm enough for cold tea! I sun-steeped this yesterday with about 4 leaves from our new potted applemint plant (all I could spare without denuding it). Makes a smooth and non-acidic chilled tea. You have to squint and wrinkle up your nose and think really hard to catch any of the applemint, but hopefully, that’ll resolve itself as I have more leaves to spare.
OK, experts, Name This Tea. Here is what I can tell you:
—A work friend’s husband brought it home this week from a business trip to China; was presented several tins by colleagues.
—It is in a lovely white tin with blue roses and a medallion that looks like a Blue Willow china plate.
—The only English on the tin and the inner pouch is a rather awkward Speciaally selected and processed from the finest and tenderraw tea leaves. Rich in aroma and smooth in flayour. (Misspelled verbatim.)
—The lid of the tin was sealed with a very prominent green “2014” sticker.
—It isn’t a long jing. The leaves aren’t that flat and thick; they’re thin, straight, longer than my measuring teaspoon, and very clearly two-leaf tips.
—At a cautious 2:30 steep, it is champagne-colored, thick, silky, and tastes like barely-there honey and sweet straw.
Liking it immensely—but what am I sipping?
I had hid the Mountain Rose samples ashmanra sent me from Tazo (something catnippy in the packets made him extremely curious)…so well that I basically hid them from myself. Stumbled across this one this evening and after a screamer of a workday and a stress binge of too much junk, I could use a gentle wind-down.
This is a finely balanced combo: little mint, little floral, little sweetness from the stevia, nothing too bitter in the herbs. We’ll see how it does on the snooze factor, but regardless, I’m not sharing with Tazo. He gets to sleep 12 hours a day as it is.
Enjoying this very gentle, no-bite mint tea while I wait for my potted mint plants to prosper—one each of chocolate mint, apple mint, and orange mint.
Question for you proficient gardeners: the chocolate mint is actually in a small outdoor bed; we’ve been able to keep it frost-protected so far, but critters seem to be getting at it—some tiny buggy holes in the leaves. Suggestions for a safe deterrent?
Teabrat sweetly sent this succulent sample to savor (OK, enough alliteration) and it was (well, maybe just one more) superb.
I carefully stuck to low temp and short time and in return, got a sensory road trip down memory lane: I was responsible for helping pick and pit the cherries from my favorite reading tree. (What? You didn’t climb up to the first V-branch with a book you’d memorized because you’d read it so many times you could recite it?) Anyway, this tea tastes like what those fresh pitted cherries smelled like. Cherry perfection.