1696 Tasting Notes
Today for lunch, I had my usual salad but with an overdose of chipotle ranch and banana peppers. I think I squinted with every bite. Wow! This tea has aged a few days in the fridge. It was the perfect rescue. The cooling light mango flavor cut straight through and helped me make it to the next bite. Note to self – too much of a good thing is too much! Liking this more with every bottle.
This is from a new company. They aim for a balance between cost and quality. I have tried three of their offerings and enjoyed them all.
This is a good everyday Chinese green. Buttery spinach does describe the first cup well. There is a bite at the end that is nice. The aftertaste lingers long and pleasing. Green and fresh.
I just dug this tea out of the bin. It is the last of my Fong Mong samples. Oh Wow! How is it possible this is a year old? I like oolong. I just seldom drink it. I know it will last through several steeps and I usually want to quit after two. So I feel guilty if I waste it. Wait, I have a fridge. Problem solved.
I had forgotten how really good this is. The name implies it will be super dark and strong. It is just the opposite. The nose is a bit charcoal but the sip is buttery smooth with a hint of baked charcoal goodness and a tingly sensation in the aftertaste. This is more of a green tasting oolong than expected. The liquor is a beautiful shiny golden color. Maybe I will steep this several times after all.
After slowly sipping on this again today I am still in love. Violet mentioned wondering how this would taste iced. I’ll bet it is really refreshing that way. I may never know. It just won’t stay in my cup long enough.
I called this honey colored last time. I really think it is lighter than that. Maybe white wine? Whatever, it is fascinating me.