916 Tasting Notes
I’m back! Camping was excellent. We picked the perfect weekend to go hiking in Indiana as the trees are just about at peak color here. It did get VERY cold last night though. We woke up with red noses and frost on the outside of the tents!! BBRRRRR!
Anyway, I got a sample of this with my most recent order. I’m very excited to try my 2nd Sheng! I only have Mandala’s Wild Monk to compare this to. My husband and I have been sharing the sample faux gongfu style. I set up the kettle to hold at the right temperature, and the leaves are sitting in a David’s Tea perfect steeper basket, and we will take turns each filling our little vintage pyrex cups halfway full of water, since they hold exactly 8oz each. The first couple of steeps are a little smokey, but not as smokey as Wild Monk. If Wild Monk is a light pine wood flavor, these purple buds are a richer darker oak or maybe apple wood. As the infusions continue the lingering fruitiness begins to build at the end of each sip. I thought of the Wild Monk as a tangy apricot, but this is a sour cherry/plummy/prune type fruit. Very rich and thick. There is a mushroomy note, but not an unpleasant one. I’m excited to see how many steeps we get total this afternoon. I think we are up to a dozen right now. YAY! I’m really getting to be fond of puerh!
I got a really nice Secret Pumpkin package from BrewTEAlly Sweet yesterday, even though I hadn’t signed up because I’m so busy right now! She’s the sweetest!!!
Anyway, this is one of the tea samples she included. Sounds right up my alley as I love coconut AND almond! Oddly enough, I’m finding this one a little fakey, and the flavoring a tad too strong. I think it might be the chocolate flavoring? Anyway, it is drinkable for sure, just not my favorite. Might be nice as a latte :)
I’m going camping this weekend! YAY! Last night I packed up a couple of gallons of purified water and a bunch of teas to drink and share with my friends. (I love sharing tea with friends!) I chose teas that won’t mind boiling water, and teas that are nice and rich and highly caffeinated. It is going to get down to 30 degrees Saturday night, BRR! Hot rich tea will be perfect. Anyway- I packed…
Butiki Caramel Vanilla Assam
Butiki Organic Guayusa
Verdant Laoshan Black
Mandala Special Dark
Oh, and a little Butiki Citrus Dream for the evenings, though we’ll likely all be drinking beer and wine at night time. (OR hot cocoa with bourbon, HA!)
I’m not rating this tea because I have a special rolling thunder oolong version
Wow. This tea has an amazing carrot flavor! I’m impressed. It actually reminds me more of my friends delicious carrot souffle rather than carrot cake! Strong carrot flavor with more subtle soft vanilla and spices. I love that I can taste the base tea. And it is a GOOD base tea! I’m getting some richness and a mild but pleasant astringency from it for sure. :D
This is a very comforting tea for a rainy dreary Halloween morning! Happy Halloween Steepster buddies :)
Ohhhh! Sweet sweet pumpkiny goodness! I LOVE the darjeeling base. The pumpkin is assertive enough, and the strong vanilla and cream flavors make it SUPER milkshakey! I really want to taste this side by side with Pumpkin Creme Brulee. I think I prefer this one just because of the base tea. I guess I find the Ceylon in the Brulee a tad astringent…Everyone looking for a great pumpkin tea needs to try this one. Very, very nicely done Stacy :D
Are the ground vanilla beans your standard madagascar/bourbon variety? I’m pretty sure they are. I’ve been experimenting with different vanillas in my cooking. I find the Tahitian variety very floral and compelling. I bet it would be a really neat addition to a tea blend some day. This pumpkin tea is perfect with the more classic madagascar/bourbon flavor :)
My new Butiki teas arrived! I’ve been quivering with excitement ever since, and waiting till this morning to try them :D
I brewed a cup of this, and patiently waited for it to cool down a bit before tasting it. Whoa, the white tea really does have a champagne characteristic about it! It is sweet with a delicate faint hay like flavor. The rose is not at all obnoxious like some rose flavors can be, and the cream! OH THE CREAM! This tea is super creamy. I really want to figure out a way to make this flavor into some kind of mousse dessert. Can you imagine a champagne and rose cream mousse? OMG! I’ve got some rosewater in the cabinet…maybe some day I’ll have time to experiment :)
I’ll be hanging out with my new friend Sheng for the rest of the afternoon. We’ll be whispering and telling secrets in the corner and pretty much ignoring everyone else…don’t mind us! ;)
Seriously though, now I want to try more sheng pu-erhs darnit! I already have too many teas on my “want” list :/