379 Tasting Notes
I layered the bottom of my handled gaiwan with leaves instead of using just a teaspoon’s worth for the cup, and then steeped for half the recommended time. More tea leaf, less time.
The taste is less sharp, but I still get none of the fruity sweetness that I love about dan congs. It’s got more of a raw cocoa taste, and gritty mouth-feel. Ahwell, it’s still an interesting cup, and I’ll get a few more steeps out of this cup one yet, I think.
Edit: It’s becoming a little astringent and bitting again as it cools, but not outright bitter. Lends more to the cocoa feel.
Hot damn! I thought I was out of this tea, but it turns out I’m not. I was sorting through my tins.
I think I can taste the Age creeping up on this one, but it’s still bold and tasty. Apparently the Tea Desire that’s in my local mall is shutting down/has already shut down. This’ the only tea I’ll miss from there.
I forgot to log this one. I drank it while awaiting my plane in the “Runway Cafe”. I even jotted down a couple notes and thoughts (not a normal habit—I don’t want to look like some weird food critic scrutinizing their service).
My thoughts, quoted directly from my notes: “Brews dark (fanning); taste is bold, not bitter. Bergamot scent borders on Pledge-y, but that doesn’t translate into the taste. Just a touch of dark citrus. Well-rounded earl grey. I like it. 72-77%?”
No idea what their water temperature was at, but I default-steep most plain blacks at five minutes.
I found this on my way to a tea store, while cutting through a grocery store.
Upon opening the bag, I got a puff of delicious vanilla. I’ve found that my hand-made mug makes a perfect little handled chawan, since the bottom is smooth and rounded.
I don’t normally consider buying matcha, since I can only stand it in small quantities, and on occasion. But I’ve been keeping my eye out for Domo for quite a while (after missing my first chance to pick it up), and it materialized again.
I probably shouldn’t have brushed my teeth just prior to making some. The matcha is vanilla in the front, very smooth, which trails off into grass. Not strong, and also smooth, so it’s very nice. I was considering milk, but I think I can do without it.
I’m still working out what proportions I like. It’s getting a bit more bitter as it cools, but that’s to be expected.