1384 Tasting Notes
Yep, its decaf and its a tea bag. I still like it. This morning I grabbed a bag and poked it into a glass bottle, filled with water, put the lid on and put it in the fridge. This afternoon the result was pretty tasty. Cold brewed this doesn’t taste a lot different than brewed. Maybe a little mellower. Mostly this just took no effort to prepare. Yeah, lazy me.
Denny’s just opened in town. So we abandoned our usual Saturday breakfast spot to try the new place. It was ok. Not sure how two $4 breakfasts turns in to almost $15 by adding a cup of coffee and a cup of tea, oh, and some toast. Still seems like too much. Maybe it is because I paid $1.80 for one cup with no offer of refills, and it was a horrible cup of hot tea. I drink this iced at Mom and Dad’s and it is passable. Hot it tasted fishy and just not good. Looking forward to my usual Mother Parkers hot tea next week at Steak ’N Shake.
Back in my heavy tea bag use days, I drank mostly flavored Ceylon or Assam blends. I never really cared much for straight black tea. I still find most breakfast teas to be beige. They have bite. They leave you with bad breath. I usually don’t remember what they taste like. I did really like the Paisley breakfast tea – it was a good different.
I find I really like Chinese black teas. I generally use the same descriptors – cocoa or chocolate, malt, grain, maybe a little smoke. Yet the combinations are different so they all taste different.
This is a lapsang souchong tea. Before I tried it the first time I thought LS always meant BBQ like highly smoked leaf. Nope. This one is not smoky. The wet leaf smells like cocoa toast. The sip is one of the richest malt, grain combination I have tried. It feels thick. No bitterness. No astringency. Kind of like golden monkey but darker. This is what breakfast teas should taste like. The aftertaste is nice too :)
6 pearls and boiling water for two minutes. This makes a lot of leaf whose aroma to me is burnt caramel. This is better than I remember. I think it suffered from over blown expectations. From my perspective, I don’t get the chocolate notes of Bailin Gongfu. I don’t get the richness of Dian Hong Golden Tip, or the robust taste of Golden Monkey. I expected it to be all those things combined. What tea could live up to that? What I do get today is a bit of roasted bite up front that quickly dissolves into a lovely light sweet cup that does have enough cocoa notes to make me think brownies. It has a wonderful aftertaste. The aroma of the wet leaf in the press calls for many resteeps. This is a nice tea that is better than I remember. – Interesting update. I went to lunch leaving a half filled mug on my desk. It was room temperature when I returned. This is excellent cooled down. There is a level of smoke that rises up and fills in all the holes in the flavor. A worthy cup.
My note was eaten. I picked a sample of this up today at Empire Tea Services. I could not find it on their website. This should use a decaf tea. It is a great evening tea. It is not a big bold cup. It starts light milk chocolate. Next I get light peppermint – yum. The aftertaste is vanilla and black tea. I can’t single out the rooibos or fruits. A nice mellow cup
32 years ago today I met a hot chick at a party our floor threw in the dorm. Honest, I knew I was going to marry her the moment we met. Forgetting we shouldn’t spend the money we went out today and ended up at Max & Ermas for lunch today. Any one know how to make their Tortilla soup? Love that stuff. We also stopped by Empire Tea Services and wifey picked up a decaf something, not sure what, I will review later. Oh yeah, this tea was cold and unsweet and cooled my throat from the soup.
Sample provided by Nature’s Tea Leaf. The sip when hot is a little light on the first cup. It at first seems non-descript, then suddenly bam, bam, bam. It goes from tasting watery to mineral, then immediately changes to floral, followed by mellow roasted. The aftertaste lingers long and floral green oolong with a cooling breath sensation. Pretty awesome for one sip. Yet, it is so light that gulping this, you would miss all but the roasted note and aftertaste. As the cup cools I am noticing more of a woodsy taste early in the sip. The floral aftertaste is somewhere between tiguanyin and high mountain oolong but more subtle than either.
Steeping a second mug resulted in a press full of huge leaf. It is still not completely unfurled but there is a lot of it. The brew is golden. The roasted taste has mostly gone in to hiding. It is replaced by a creaminess. The aftertaste continues to grow stronger. It is now largely tiguanyin but the cooler the cup, the more it takes on a citrus type flavor.
I decided to try something different on the third mug. I cold brewed. I poured cool water over the leaf and set the press aside for an hour and a half. The result was the most flavorful cup yet from this tea. Seriously good. The sip was what I call geranium as that is what it reminds me of as I taste. It had the same great aftertaste as when I used hot water.
I wish I had more time as I am sure this has lots of steeps left in it.
I started to put together a blog post on this tea and thought I had lost my notes. So had to steep it up again today :) Of course as soon as I got the leaf wet I found the notes. Oh well. As I sipped the first cup I thought I would cold brew the second. I added a mug of water to the press and set it aside. It only needed to set an hour or so. It made a very nice cup. I could get used to this cold brewing stuff.
I have thoroughly enjoyed this tea every time and in every way I have prepared it. It’s familiar and different at the same time. Technically a green tea, this looks like a white and is even labelled as white. Today I decided to try my hand at cold brewing for the first time after reading a Vicony Facebook post on cold brewing white tea. I steeped about 3 hours. This pretty much looks like water in the cup. The taste is really good. This tastes more green prepared in this manner. It’s kind of Dragonwell meets Bi Luo Chun. It starts crisp then turns buttery followed by the good kind of lingering bitter bite of a Chinese green. This is an awesome tea that tastes different using different methods. At the moment the cold brewed version is my favorite. Really good.
I had a horrible case of the dizzies yesterday due to an inner ear thing. Went to the clinic, got drugs. Feeling better so its time for tea!
The one ounce sample was provided by Nature’s Leaf Tea. The pouch is stuffed with beautiful white and grayish-green leaf. Not only does it smell so fresh and amazing but it also is the softest silver needle leaf I have encountered. I love silver needle. I am looking forward to this cup and trying not to get my expectations too high.
I used my wooden scoop to gather a generous portion of lovely leaf and placed it in my press with 12oz of water heated to a cool 175F. I steeped for about 2 1/2 minutes. The instructions say 4-5. This brewed up to the lightest of tinted liquors. The wet leaf still has a lot of white down in it. The smell of the leaf makes me think of a field of grain, maybe alfalfa.
The sip is a light refreshing white tea with a lingering fresh aftertaste. This is a nice complex cup, much more so than a white peony. I find it most refreshing when it reaches room temperature. It is kind earthy, a little fruity with some oats thrown in for good measure.
Next I added a little leaf and a little time to see how that would affect the taste.
While the second cup is steeping, I want to comment again on the aroma of the leaf in the drained press. The whole time I was sipping, this wonderful scent was rolling out of the press and keeping me distracted. Wow, this is fresh.
Ok, adding more leaf and time makes for a darker and bolder cup. It does not bring out any new flavors. I like my white tea to be delicate, so for me the shorter steep is the correct one. Either way this is a very nice silver needle. I had three mugs and was still going strong.