648 Tasting Notes
Hm. Could have sworn I tried this one previously but I don’t see it. This was a generous sample included by Garret in my recent order. Delicious, smooth, darkly sweet and fruity with a significant amount of malt. This one was sipped over the course of the entire day and it was equally tasty once it cooled off.
So… I finally got around to trying this. And it’s… okay.
Love the sparkles – those don’t disappoint. And the side of my hand was silver dusted when I reached in the bag for tea. :)
The flavor is fine. Nothing awesome, nothing really unusual going on. And I generally prefer stronger bergamot. Glad to have some to try and I’ll experiment with steeping a bit.
Grabbed this one mainly because it was pretty. :) It does keep things hot for a few hours. Not nearly as long as the Ikea thermos but you can’t drink directly from the Ikea thermos like you can from this one. I got the one with the sip top. It isn’t very watertight either so don’t just throw it in a tote bag and hope it stays upright. :) Overall I’m happy with it and it will see a lot of use on road trips.
Got back on Tuesday from a Seattle-Portland-Victoria vacation with mom and aunts. One of our stops was at the Willow Stream Spa at the Fairmont Empress in Victoria (can’t vacay without a spa stop, y’know). I picked this up there, untasted and untested.
It’s not bad. If I didn’t have the package description to refer to, I’d swear this was blackcurrant. And it has a distinctly grapey taste as well. It’s smooth and not overly heavy. I’m not sure how they decaffeinate it “on the estate” and how that really differs from doing it somewhere else but it doesn’t really matter to me. I’d have bought this with or without the caffeine just to try it. I don’t see myself reaching for this over my other teas, but I’ll throw a couple of bags in the travel tea snob tea wallet just in case of emergency.
In other tea news, I purchased my first yixing pot while in Seattle. It is highly likely to not be real yixing, but it’s clay and it’s cute. And shortly after that I purchased my second clay pot. Just too cute and too reasonably priced. Seasoning the tortoise and the hare for golden monkey and the dragon for bi luo chun types. Probably don’t need different pots for them since they are similar in flavor profile but, shrug, why not. :) And my auntie got a cool tea for one set for me at Queen Mary in Seattle. I love the unusual handles and that the cup is on a pedestal.
I’ve been working my way through these YS teas in gongfu sessions since most of the time previously I tried them using Western style steeping.
I suspect my tastebuds have changed somewhat, maybe due to this low grade ongoing digestion upset that’s been hanging around for months now. I still love this tea. It’s not my favorite from YS, but it’s up there. Still yeasty, but less so with more of a sour note slipping in that I’ve noticed with other teas of the same flavor profile of late. Not as full seeming as it was previously.
I like the second steeping of 1 minute the best when doing this gongfu style.
This is really, really tasty. Fresh spring in a bag is the scent of the dry leaf. Pretty, twisty, long green leaves.
Smooth, buttery mouthfeel. Green and fresh, a cup of vegetables.
Did this gongfu to start with. About 20 seconds and it was deeply green and smooth. Next steep was 40 seconds and added a heft of buttery richness. Third steep for 60 seconds started to thin out. Fourth steep also 60 seconds but at a lower water temp was pretty much done.
I want to try this again but western or grandpa instead of gongfu. I liked it gongfu, but I think I could really like it in one long steep. Also, after trying the green from Shang and loving it done at a higher temp, I intend to try this one like that as well.