1118 Tasting Notes
Oooh a Yunnan red tea. I have seen this reviewed many times and knew it would be interesting. This one comes from Terri. Thanks for being awesome.
The dry leaf is gorgeous but scent wise didn’t give up much information. Add 205 F water for 45 S and that all changes. Baby is that a dark aroma. It is like dark chocolate and slightly overdone brownies. It is slightly malty and a little spicy.
The sip is honey and rich browned cocoa. Throw in some fruit and spice notes. Feels thick on the tongue. You can catch the roasting at various times through the sip. Very good!
My earlier Tazo EG post was from yesterday. I am sitting at Starbucks again today downloading a cad program so I can draw up a porch for our home. We hope to finally build it this summer after 23 years.
The kind folks behind the counter are new and they don’t seem to get tea – imagine that at a coffee shop. I asked for iced, I am pretty sure they forgot and just prepared it as a hot tea as they gave me a leftover cup. The iced cup has no ice – it melted, so they gave me a cup of ice. This is very bitter. I kind of get the whole blergamot thing. What a difference a day makes. I took it in stride. It amused me and it is my fault for expecting s small town coffee shop to get tea right.
I know I have posted on this tea before but I don’t feel like digging through the archives to figure out under what listing – anyway, from Starbucks, iced. Not my favorite EG but it is pretty good, especially from the full leaf sachets. For years people rated Tazo EG much higher than I did. I thought they, like Sil, must hate blergamot as she calls it. I never got any wonderful bright citrus notes out of it. All I was getting was wimpy plain tea. Maybe I always got an expired bag or one stored in direct sunlight. Whatever the reason I was not impressed. Same goes for Harney Supreme EG – I did not get bergamot from it so it did not speak to me. Fortuitously, ordering this Tazo EG in house results in a pretty good cup. Makes me happy I did not give up trying.
I prepared this western mug style. This tea is not even close to what I expected. The dry leaf aroma is freshly dried grass and grain with just a hint of malt. This brews up lighter in color than anticipated. The taste is loaded with hints of fruit and flowers. The malt comes out late in the sip before the sweet fruity aftertaste kicks in. It feels thick and creamy, almost foamy. I found this to be an extremely enjoyable mellow tea. Western mug style did not produce a bold cup to me. I also detect no smoke, and definitely no bitterness. High yum factor.
I managed to prepare this tea without making a complete mess on the desk. Celebrate good times! Yesterday I spilled everything I touched. Also yesterday I ate like a 20 year old single guy – nuked frozen burritos, refried beans, hot dogs, and Velvetta and macaroni. Today I woke up 57 and realized that was not the best behavior. I’ll be switching to puerh shortly but wanted some octane in the tank first.
I had no idea what to expect from this one. A&D’s description gives no clues. Terri told me to steep this for 4 minutes. That seems like a long time. Many breakfast type black tea gives me stomach burn so I usually go no more than 3 minutes. I went with 4 today and this is not bitter and did not seem to hurt. A light hint of smoke, some briskness, a little malt. On my scale somewhere between English Breakfast and Prince of Wales in intensity. Actually leaning more toward the mellow side.
So after the blender mishap you would think I would learn. You would be wrong. I went to fill up my kettle and poured half the water on the table. I guess I am in too big of a hurry to drink tea today.
This one is worth the mess I made. The label says, “Superfine”, why yes, yes it is. Clean and crisp. Much love.
Off to see what I can dump or break next.
I will eventually try this as a hot beverage but not today. I finally got proportions worked out for a nice frothy frappuccino type drink. Once I accepted this is not going to taste like Starbucks (because it is not matcha) I liked it fine. The main problem is learning to use less. A 1/2 tsp in a 16 oz drink is plenty. I made a creamy, sweet, green tinted tan concoction. The taste is more brown than green.
Safety tip – when you use a blender make sure the base is screwed on tightly. Yeah, all over the desk top.
One of those mornings. The body is trying to do one thing and the brain is trying to remain in a sleep induced coma. Wow. Everything is taking so such effort. Standing at my tea wanting to get that first cup down me. Craving black pearls but using scissors is too technical. My hand grabbed this one. It is open and the ‘tin’ is cardboard. I probably can’t get hurt on that. Over leafed on purpose. Boiling water and anywhere between 1 and 5 minutes steeping. Seriously, I say it again, wow! Probably 3 minutes on the steep. Wonderfully lightly smoky with rich honey caramel. Just what I needed. Tea do your magic. This really is a great Yunnan.
Tasting note 1111 for the number amused among us.
Hmmm. Reserving final judgment for later cups. I am generally very impressed with white tea. Yeah its often subtle but it has great depth. I have generally had great experience with Verdant Tea so far. They have all been high quality and interesting. This one just isn’t grabbing me. The leaf is beautiful. You can tell by looking it has silver needle mixed in. The wet leaf scent is melon and some other fruit. Why am I not amazed? The taste so far just isn’t living up to my expectation. I used 175 F water and a little over a minute steep. I am going to check how I brewed Concept Teas version (my favorite Bai Mu Dan ever) and go from there.