1251 Tasting Notes
I have been awake since 3:00 am. I wanted, no I need, black tea this morning but I didn’t want to open a new package. I have a zillion open right now. Couldn’t find a straight black open. So I decided Earl Grey. I have at least 6 Earl Greys including green, white, creme, mint, etc, but I don’t seem to have a single straight EG. How did that happen? I can’t justify another purchase right now. Well, I could but the wife would give me the look – you all know what I’m talking about, you’ve seen it from your loved ones. So I’m having Lady Earl Grey today. Wonderfully smooth Nilgiri base and creamy vanilla. I do wish the bergamot was a little more front and center and the vanilla less so. A good cup none the less.
My 1000 tasting note! It took me three years. I think Sil and Terri did it in 6 months :)
I kind of forgot I had this one. It’s been so long I forgot that I wanted to rip the sachet open and free the leaf. It swells to the limit when steeped. Smells really good in the cup. I used 175F water and steep I’ll call 2 minutes even though after tasting I left the sachet in for another 3 minutes. Tastes as fruity and delicious as it smells. I am still baffled why others don’t seem to like this very much.
So I’m sitting here typing notes to put in packages I will be sending out in a day or two (if I promised you one – its coming soon) and waiting for this cup to cool enough to sip. Forgetting what I’m doing with the tea while thinking on the notes, I reach over and pop a couple spice drop candies in my mouth. Tasting tip: don’t eat spice drops when drinking white tea. Good grief. I really need to move the candy dish out of temptations way.
Normally a good white tea will have fresh hay, cucumber, and melon notes. Looking at my previous notes on this one it was a fine example. It is still scented of hay but the taste is decidedly pickle. Not that I mind pickles but it is not what I was going for this morning. Amateur. Oh well, in the time it took me to complain my taster has mostly calmed down and this is once again a lovely tea with earthy notes. I will continue to sip it today and then I have enough for one more session another day.
FYI: I have read up on white teas and it seems a good one if well stored will remain tasty for 6 years or more. Knowing you don’t have to drink it right away makes an expensive tea seem a little more worth it.
Another oldie in my collection becomes but a pleasant memory. This is grown and produced in Guadun, Tongmu Guan home of LS teas. However this one is not smoky and tastewise is midpoint between Nature’s Tea Leaf Fujian Congou black tea and Teavivre’s Yun Nan Dian Hong black tea. An exceptionally good cup for those who enjoy the type.
The gloom and doom forecast was four to six inches of white stuff. Instead we woke to a light rain. For fear that it could all ice over tonight we decided to head out in the rain for breakfast and mostly for our sanity.
The first cup was meh. About what you expect from bagged tea in a restaurant. The problem is the water. I asked Andy our waiter why the water was sometimes only warm. He said it depends on how many pots of coffee they made – as in the water is just being used to quickly to get hot. He promised the next silver tea pot would be hot. It was, and the second cup was once again the delight I expect.
Bought a bag of this powder in the Black Friday sale. This is my first attempt using it. I have a Hamilton Beach Freeze Fountain which is an ice shaver. I used a small tray of ice cubes. After shaving the ice, I put it in my blender and added about 10 oz of milk (Yes my den is better equipped than our first kitchen). Then I opened the tea pouch and watched a green powdery fog come out it. My desk is a mess. Took out a half scoop which is a healthy tsp of leaf. Kicked on the blender which created a clay colored (not green) thick foam. Poured into a tall glass and then remembered I did not add sweetener. Had to stir it in with a spoon. Everything mixed well even if I should have reversed the order a bit.
I learned several things –
1. Obviously, Starbucks is not using China green tea powder (as I had hoped) in their green tea frappachino. :(
2. I need to use a little less tea and a lot more sweetener next time.
3. Tea powder is messy and clean up will take a little effort.
4. The ice shaver/blender combo works great. I want to try this with a strong black tea, maybe an Earl Grey.
As for the taste, it is different. Good different – bad different I haven’t decided. I think I’ll add either a touch of vanilla or a little vanilla yogurt and see what happens. Plain it tastes kind of generic green tea with an earthy quality. I drank it all pretty quickly but still don’t know what I think. I do know I have a lot of it and I am not afraid to experiment.
Last night at mom & dad’s. We were playing cards, when mom suddenly exclaimed, “Oh, I forgot to pour up the tea.”
“Uhm, how long has it been steeping?” I asked.
“Not long, I put it on just before you got here.”
Yeah, we had been there like an hour and a half. Typical glass of mom’s iced tea. Is it any wonder I seldom notice astringency?