Just Writing
1270 Tasting Notes
Seems to be my go-to morning drink
Nom nom nom
Moving is done at last. Unpacking is not. Time for more tea.
Having tea with my sister
Go go go!
No notes yet.
Tasty, tasty oolong to go with my tasty, tasty eggs!
Typical, run-of-the-mill jasmine green tea.
Time to get going for the day!
Why am I drinking this?
No notes yet.
No notes yet.
Stillllll drinking!
Not really that fancy, and I am not terribly sorry to see it go.
Changing things up from my Peet’s Winter Solstice, black tea all day kick on which I have been for the past several days.
This tea seems to be a new everyday-drinker…
Bought a cup of this at my local Peet’s while out running errands. Liked it so much that I went back and purchased a tin of it. I certainly did not remember trying this two years ago, though I still definitely like it.
I ordered a medium and they put two teabags in it. I should have taken them out a few minutes sooner or just used one and left it for longer. That said, even steeped a bit overlong, this tea was still delicious – extra large sips just brought out some astringency. Small sips were best, though, as it released the vanilla flavor very well and mingled it with the spices.
In my opinion, this tea is a tastier cuppa than the Peet’s Holiday Blend, which just seems to be spices and black tea.
In the interest of trying something new, I am using a few leaves from this to doctor some jasmine green tea, just out of curiosity.
No notes yet.
It has certainly been a while since I had an oolong. These days, on account of the hot weather that continues to plague my town in November, I have been drinking mainly greens with some blacks thrown in for robustness. Yet, it has finally started to cool, and I felt this was a good opportunity to revive my love of oolongs! Bringing out my gaiwan, fairness pot, and a favorite cup, I collect the things I will need to try this tea, while the water boils. Opening the foil package of leaves, I breath in, taking in the high, sharp floral notes that seem almost sweet. Placing them in the bottom of the gaiwan, I pour just the slightest bit of water over them to rinse them and to begin the opening of the leaf. The aroma that rises from the gaiwan is one that matches the sweet, high floral notes. Touches of fruit, almost reminiscent of pear, come to mind. This first steep will be interesting.
The first steep is for thirty seconds, after which I am left with a pale, golden yellow infusion that smells reminiscent of the dry leaf, but a more vegetal aspect has been piecked up and brought forward, as tie guan yin tend to do. The flavor surprises me. I am struck by a deep, rich floral and vegetal taste. Deep and rich are the best words to describe it, despite seeming completely at odds with the high floral and fruit aroma. Too, the oolong has a thick mouthfeel, a bit on the heavy side. That aroma is left in the aftertaste, bringing all of the senses together. The leaves are put into water for another infusion. After another thirty seconds, I am left with a paler brew, more of a light yellow. Strange, I thought, a second steeping should look stronger. Yet it tastes much like the first steeping, though the floral notes are more pronounced. The third infusion (again for thirty seconds) brings back the color and aroma of the first. The flavors, though, have evolved, losing some of their floral nature and becoming more vegetal. Heating some more water, I place the leaves in a large pot to steep out the rest of their deliciousness. This oolong was very decent for a tie guan yin, and on my personal enjoyment scale, I would rate it an 89/100.
Delicious, as before.
Leftovers from last night with breakfast this morning.
Desert and evening work tea!
