348 Tasting Notes
Birthday ==> shipment of teas!
How can you go wrong with “ancient forest”?
This is an unusual leaf. I’ve never seen sheng leaf that looks like this.
Excellently, this lack of the every day translates into the cup, as well. A thick, brothy cup is easily achieved and the flavor profile is bold and bright without being too wooly or sharp.
I picked this up on a whim as I was placing an order and I’m glad I did.
It has been raining for a week solid and forecasted for a week more (when did I get transported to Seattle) and this is a great “cozy” cup.
My ailment was improving nicely until I was forced to go mow the lawn in 100 degree heat.
So, I am going back to this old stand by to ensure a deeper sleep tonight.
I try to avoid using it too often so that it remains effective, and if I stick to that, it “really works”.
Liz hates the way Yogi teas taste, but I like the licorice esque sweetness.
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?