318 Tasting Notes
Can we talk for a moment about how much I love Daylight Savings Time?
After our second night show (it was not a slump, but I’m not sure I should repeat our term for it on here ;) ), we all went out to Eddie O’s, a bar/restaurant downtown. By the time we got there it was late enough that no one was really sitting down and eating; most of us just got appetizers and split them. As the night wore on and everybody got drunker, we lost most of the people that had come with us. Finally it was almost 2, and we got up to leave – before realizing that we had to turn back the clocks, and it was actually only 1!
So we migrated outside, where it was cold, and those of us who were of age were very drunk. We ended up home around 1:30 ultimately, and I’m using this time to NaNo.
So I made a cup of tea to help me with that. I’ve already written about 1k tonight, and I’m aiming for another 800 before I go to bed. And then I’ll finish the other 800 sometime later today, and hopefully get ahead.
I haven’t had this tea in awhile, and I have to say, it’s still really just okay for me. It’s a delicate chai, which is good, as I’m not huge on strong ones (and we don’t have any milk right now), but it’s just not my thing.
I don’t know why I got this tea. I picked it up the last time I was at home, but it took me about a month to get around to trying it.
It’s good. Oh, it’s good.
The leaves smell kind of musty, like opening up an old book. It actually kind of smells like a library, in a way.
It’s so smooth. I poured the water over the leaves, and as it passed through the strainer it immediately turned gold. I worried a bit – was it going to get too strong? My morning teas usually end up with about a 7 minute steep because I brew them on my way to class.
It wasn’t astringent at all. It wasn’t even overly malty, which can turn my stomach if I’ve not eaten anything. It was strong, but really, really smooth.
After that class, I filled the mug up with hot water. I wanted to resteep the leaves, but I didn’t feel much like drinking it during my next class. So I left it there, and let it steep until lunch (~3 hours). I know that the water I resteeped it with was less than boiling, maybe 180 or so.
And it wasn’t astringent at all. In fact, there was a beautiful sort of honeyed sweetness that came out of that.
I really regret only getting 25g. The next time I’m in Boston with Boy, I’ll make him stop in so I can get some :)
The last of this sample from the summer is keeping me company over a late night. It’s the third steep, and it’s still going. Thank God.
This is the first time I’ve ever really had Hell Week for a show. Sure, I’ve had rough weeks, but I’ve never had a show this bad: a props-heavy show where I’m not allowed to help with set changes because I needed to be on book until the week of the show; the biggest scene change occurring as quick change because you “can’t break for intermission there;” a director who’s so obsessed with being perfectly period she wants us to print out paper labels and tape them onto beer cans so that the label is right.
I can’t take it anymore. I’m crackin’ up.
On the plus side, I love my cast to death. I’ve never had a Hell Week before but I’ve never loved my cast as much as I do now. Sigh.
Tomorrow’s going to be absolutely awful. I have my 7:30 class and then I have to teach until 3, and then I absolutely have to meet my professor sometime between 3:30 and 4:15 because I missed the meeting I was supposed to have today, and then I have one rehearsal, and then I go straight to this rehearsal… It’s gonna be horrid. And I’m doing it all completely exhausted.
This tea is getting me through the night. It’s so creamy and smooth, and it’s a darker oolong but it’s not especially rocky. The vanilla tastes so natural that originally I didn’t think I tasted any vanilla. I don’t taste any vanilla flavoring, that’s the difference. Bravo, Tea Merchant. Bravo.
Hurricane Sandy is currently wreaking havoc on the east cost. I’m about 300 miles inland, so it’s not bad for us, but my friend’s beach home burnt down the other day, and my sister currently has a German exchange student with her – she got to see both the MA earthquake and the hurricane! Everyone’s fine, though, and that’s the main thing.
I have to say, I’m kind of glad to be inland – it’s just bad enough that the high school is cancelled, so I don’t have to teach, but my school still had classes today. So I went back to my room and curled up with a pot of this.
It’s light, but it’s great for rainy days. The vanilla is sweet and plays nicely with the tangerine and raspberry. The natural sweetness is good.
I’ve been absent for awhile. Lots of things have been crazy. I’m picking classes for next semester… all the ones I want to take are 300-level, and I need to give myself an easy semester. Sigh!
I’ve had this sample for awhile, but never really gotten around to trying it. It smells really fruity, and for some reason there are cat-shaped sprinkles in my packet as well, on top of the general sprinkles.
I’ve heard a lot about the color, but it didn’t look strange until I poured it into my glass. Oh goodness. It’s really murky green. It does not look appetizing. But it smells really fruity. Huh.
Unfortunately, it tastes as murky as it smells. It’s vaguely fruity, but it all seems to blur together. Part of it might also be the weirdness of drinking something that color.
This came from Terri HarpLady – thanks!
I was waiting for the right time to try this… today was a lazy day, but a good day. I finally got to sleep!
The first steep of this, and I can smell the Laoshan black in here. Bready and rich and dark, it dominates the smell. When I first take a sip, it’s all perfumy dry rose, and that goes well with the astringency of the black. It’s very smooth.
The second steep, and it’s completely different. This is oranges and dark chocolate. What was dry and stiff and powdery and polite is now warm and inviting and rich and smooth.
It’s such a wildly different experience that I can’t decide which I prefer. It’s a fantastic tea.
Had this tonight after not having it for awhile – it tasted kind of like wood to me, and it wasn’t especially appetizing. But today I was sort of craving a bland wood-y taste, so I made a cup of this.
It tastes totally differently from what I remember.
There’s still that sweetwood taste… but it’s somehow foregrounded by something I can’t name. It was a bit sour somehow and kind of vinegary, but there was a weird juiciness to it that almost reminded me of cucumber.