1291 Tasting Notes
I am wondering if Teavivre found a new supplier for this. This is a brighter green and has a lighter flavor than my last batch. I like this better.
Today the hammers and saws are supposed to start on my property. Reroofing our mobile home next door first, then I finally get my porch. May get loud around here for a while so I am enjoying the quiet peaceful morning with green tea powder and milk.
This…Tea…Is…Awesome! I know I tend to love just about everything I try. But really almost everything I have tried of late has been really good. Admitting that – This one may well hold the record for the most malt I have ever smelled in a sample pouch. The leaf is gorgeous. I think it is better looking than the picture. Less orange, more tan, than Teavivre’s Golden Tips but every bit as beautiful. It tastes like liquid malted milk balls. I can’t decide if I am really tasting the chocolate coating or if the mental image is just too hard to shake. The first cup is super smooth with zero bitterness and zero astringency. The second cup is far less malt. It has a slight edge with a mineral note and a fruitiness in the aftertaste.
When I removed the toucha from the sealed bag, the aroma was incredibly bread. Smells so good. I started with a 40 s steep. The first cup was light and tasted like hazelnut. No bitterness and no astringency that I noticed. Second cup at 30 s was darker and more complex. It started more like a raw pu-erh without the harsh bitterness. It is thick and syrupy with a sweet fruity aftertaste and leaves a sticky lip feel. With the 3rd cup at 30 s, I got a stronger cup, cheek tingle, and a bitterness that I like – not the nasty harsh kind. When it was hot, I thought I briefly tasted leather. As it cooled it became more mineral and almost cave like. In each cup the cooler it got the more I caught the hazelnut flavor.
I did not notice anything I would consider floral and certainly not like any lotus I’ve tried. That doesn’t surprise me. The ripe rose toucha has no rose taste but is one of my favorite ripe touchas. This is definitely a more complex tea than I was expecting. I am looking forward to several more cups – the toucha is loose but largely still intact.
My order arrived yesterday. It’s only been six days since I ran out of this but it seemed like a month. I thought learning to properly whip the green tea powder was tough until I found some xanthan gum (paid too much but only local source I could find). I used a little over a 1/4 tsp. The result is kind of tapioca pudding. My first try. Can anyone offer some tips? I mixed the powder and gum then added a little water to mix before adding the milk.
I love black tea from Nepal. To me it takes the best of India and China black and combines them into one great cup. This one is smooth and malty like my favorite Yunnans. There is just enough fruity edge reminiscent of Assam to build interest without the gut hurting tannins (Or maybe they just don’t hurt me in Nepali teas like an Assam usually does). The taste, of this one at least, is only slightly Darjeeling like. Instead of the Muscat this one leans towards apricot. I don’t recall a single Nepali tea I have not liked. Maybe poor English but you know what I mean. This 1st flush one is very tasty. So much so I did not add sweetener.
My green tea powder arrived today! I can stop watching tracking and start mixing smoothies again – Yeah! (The ‘Yeah!’ is to be said with all the enthusiasm of Kermit the Frog)
I dug to the back of one of the drawers looking for sip down tea. Found this. I am pretty sure it originally came from Nicole and it may have been in the drawer for two years – in a baggie. So not expecting much considering its age. Surprisingly it stills smells wonderfully peachy. The cup is more mango and less peach. Hot it is a very mellow smooth fruity tea. Once it gets cool or you ice it, this really comes alive. I looked at my blog review and this is also how I found this tea when it was newer and fresher. Really got to respect a tea that stands up to age and poor storage.