1315 Tasting Notes
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.
It was 50+ F today – Yeah! In the morning we are expecting to wake up to Ice + sleet + snow, BOO! So we ran around today. Judging by the roads apparently everybody around here did the same thing.
So this evening I had my first cup of tea. I didn’t even remember having this one. I reached to the bottom and grabbed. I really have got to organize. It is so out of hand.
Moderately roasted. It was not bad, but I have learned I just prefer unroasted greener oolongs.
It was only a couple years ago that I had my first taste of puerh. A lot of people seem a little freaked by the experience but I found it instantly accessible. At first I could only tell by taste if it was raw or ripe. Slowly I am beginning to grasp the wide range of flavor of each. This one gets my award as the best aroma ever from the dry leaf. It is hay, green tea, and citrus. Really nice. The steeped leaf is minty, anise, citrus, and deep green steamed vegetal. Again, really nice. The sip reveals the youth of this cake. It is not the bright metallic taste I usually expect. This is dusty and musty. The taste is very earthy like fresh clean damp soil. It reminds me of digging potatoes as a kid with my dad. So mega-points for memory association. I very much enjoyed this cup and look forward to seeing how it changes with age.
Feb 27 and its 20 F outside with strong winds making it feel much MUCH colder than it already is, so what do I order today during our shopping trip? An icy cold beverage. I haven’t had one of these in weeks.
The guy behind the counter had to be a first day confused fellow. Had to stop him from using whole milk as I wanted fat free – apparently he didn’t know the caps are color coded. I wanted it with Splenda not the classic syrup. He started to use the pink stuff affectionately known as rat killer. And he used two scoops of matcha instead of one – I kept quiet on that one. :)
The difference between their matcha and the two I own is extremely obvious. This tastes like sencha and it is bright green. Mine are kind of lime greenish brown and taste much darker. One by Teavivre is not matcha and they don’t call it such. It is green tea powder. The Persimmon Tree Matcha Grade A, tastes halfway between Starbucks and Teavivre. It is very drinkable but not even close to Starbucks in flavor.
Anyway, I’ve had my fix and now maybe I will make it until (if) we get warm weather.