334 Tasting Notes
I woke up very bleary this morning, unexpectedly, and actually drank coffee for the first time in a long time.
But as late morning begins to drag on towards lunch, it is time to settle into something softer, so here I am with the last of this free sample and it is just right.
Hopefully it will settle my stomach a bit before it is time to eat.
I am surprised I like this tea as much as I do, but I really do.
I enjoyed the last of this free sample yesterday and when I say enjoyed, I mean enjoyed.
Hot or iced, this is a fantastic shou.
If you have not tried iced shou, I highly recommend it. Steep it hot, and a bit stronger than you might, and then pour it over ice.
An unexpected sweetness comes out.
We’re having a big Summer thunder storm and so I brewed up a big pot of this.
I am endlessly fascinated by sheng. The size of the vessel you brew it in seems to effect the flavor. I have been using the gaiwan pair since Christmas, but they’re in the wash right now so I just went ahead and put this in the big, wide, pyrex and did two steeping of 3 cups of water each.
The resulting brew is equally big and wide. Camphor nipping at the tip of my tongue, rose mary up in my nasal passage, and an almost aged sherry type central flavor are just rolling all around like a big ball of cleared underbrush.
(I am so excited, Upton announced that they have placed their purchases for the 2012 second flush Darjeeling teas and we can expect them in September.)
I’ve got a lot going on this week, so I’m hitting this up Western style — which is a rare thing for me these days.
There’s more bite and astringency this way. Not enough to be unpleasant, but this is not the soft, thick, gentle tea that it is when brewed gongfu style.
This tea has been a real eye opener for me over the past few months. I’ve become very focused on the teas of Southern China (wuyi, yunnan [gold, shou, sheng], lapsang souchong….) the last handful of years and I have begun to forget how much I love other teas. Both Northern and Southern India have fine teas that I used to drink quite often.
I need to plan out tea orders a bit more carefully, moving forward, I think, and ensure I get a wider variety of regions and styles.
Yesterday a prominent priest with a popular radio broadcast, blog and twitter feed both ping-backed and re-tweeted a blog entry of mine and my site got 708 unique views in one day. I think that doubled my unique views for the lifetime of the blog (just a few months).
So I’m celebrating with Golden Fleece.
The dry leaf aroma is maturing as it rests. Sweetness and fruit, but also roasted nuts, malt, and cacao.
The wet left is almost overpowering with a kind of toasted cashew or graham cracker scent.
And yet the cup itself is gentle. A sweet start but a dry finish.
With the second steep the characteristic thickness emerges as well.
One thing I notice with this tea is that the flavor is almost entirely in the nose, not on the tongue. I wonder if that’s true of other teas and I don’t notice?
Tea Vivre free samples round #3, tasting #2
Sadly, Liz did not get to review this tea before leaving for Tokyo, but she did get to taste it and I know she really enjoyed it.
This is a very good, and unique black tea. Cocoa and malt and roasted fruit. A bit like a Yunnan golden, but not at all sweet. There’s a crisp, dry finish and no lingering astringency.
The only really strong critique I could offer is that the mouth feel is thin. Not the flavor, but the texture.
This morning I got a huge aroma of cacao from the dry and wet leaf when preparing this tea. None of the strong fruit I was getting months ago.
The cup is still sweet, but in a 78% bar kind of way, not in a roasted fig reduction kind of way.
This has me thinking about the metal tins I store my tea in and wondering why more vendors aren’t marketing wooden or ceramic storage systems. I’d really like a flight of matching bamboo tubes or squat, porcelain jars rather than these tins. I really do think over time they effect the tea.
Liz leaves tomorrow morning and is going to be out of the house for a really. long. time. I’m not sure yet if this means I’m going to keep 20 kinds of tea in the house and drown my sorrows in novelty or if it means I’ll reduce down to the basics and hunker down into what is known and comfortable.
We’ll see, I guess.
Tea Vivre Free Samples Round #3
This Jin Xuan is not entirely unlike a Tie Guanyin, which is perhaps not too surprising as they are both Taiwanese mountain oolongs. By this I mean that there is that slight floral quality to the brew which I used to so often mistake for a scented process but is, in fact, merely the floral bouquet of camellia sinensis itself.
Although, these two teas do grow at very different altitudes, so maybe it isn’t as obvious as one would think.
The “milk flavor” does add an interesting creamy texture to the cup, but if I’m entirely honest, there is a bit of grittiness as a result at the end of my first steep (which I assume is the milk flavor treatment, perhaps it isn’t), and you can get a similarly thick, soft mouth feel simply by purchasing and steeping exceptionally good tea.
Second steeping is more floral and less milky. If you are fond of light, Formosan oolong, this would be a solid choice.
Of course, we can’t always justify the expense of exceptional tea, and under those circumstances this certainly produces a very pleasant cup.