375 Tasting Notes
I finished off the last of this yesterday. I did’t have enough for a full cup, so I mixed it with my Honeybee oolong. I was quite sad about it, because apparently Tealicious has closed down in my absence (I’ll know for sure once I get back home). I had only this tea and one other. If I’d known, I would have seriously stocked up.
The mellow vanilla and china black didn’t go as well with Honeybee as I’d hoped (Honeybee being a bit sharper, especially since blending them meant blending their steeping-times), but I think it was a good attempt, and it was still quite tasty. Sadly I had to drink most of it cold, because I got dragged out of the office shortly after making it. Administrative work rather than geology-related; I was helping make a presentation for comparing the different units our department’s thinking of renting, so we can move out of our current trailer. It’s too small for our planned expansion.
Eleven days until I head home. I had troubles with the internet in the library today, so I ended up spending three housr reading the League of Extaordinary Gentleman instead. I finally got it working, but I’ve only an hour and a half before the library closes.
Another update from the library. My aunt sent up this tea and Tea Desire’s Earl Grey. The earl grey isn’t anything special—I didn’t expect it to be—but I’m pleasantly surprised by this lapsang. It’s nice—not fantastic, but it’s not sharp and burnt like Murchie’s. She also sent up a Britta water filter with the tea. I don’t think it helps the hard aspect of the water, but it removes the chlorine smell.
It’s difficult trying to keep my virtual cupboard in order. I’ve been keeping a paper log of teas that I’ve finished/gotten, so that I can update them the next time I get a chance to go the library and log onto Steepster. But work is fun. I need to take some pictures out in the field with my Libre.
Sorry for disappearing. I moved to accommodate a job, but I have no internet access (or options to get it, for that matter); I have access at work, but Steepster and other websites are blocked.
I’m finally attempting the public library, which has a very slow connection, but it’s better than nothing.
Anyways—the water here is quite hard, so it’s been making it slightly difficult for me to enjoy my tea, especially lighter oolongs and whites. I’ve had to stick with dark oolongs and blacks—no complaints. Dorian Grey seems to thrive in hard water, though, because it takes away the bitter background taste I had, and makes it bright and fruity. I’m regretting not bringing more of it.
I only had room in my bags for so much tea, so I packed my travel tins full, and then grabbed the large tins of a few of my staples. There’s not a single tea shop up here, and I’m hours away from any medium-sized city that might have some. I’m surviving, though. I’m sure I’ve got enough to last me another two months. My contract ends then, and I’ll be on my way home.
I think I should start signing everything “The Tea-Drinking Geologist”. I’m very boring; my colleagues keep inviting me out for beer, but I sadly don’t drink. Ahwell.
I did two and a half teaspoons for a cup of hot water, seven minutes, then poured it over ice. I haven’t quite gotten the hang of icing teas yet. It’s surprisingly bitter (not strong, but surprising because it’s not bitter at all when hot) on the tip of the tongue, but otherwise not very flavourful; I get a whiff of the coconut and cheesecake flavours when I breathe out. I know it’s the ice that watered it down, so I’m thinking about investing in a set of whiskey stones. I saw a set at Chapters, of all places.
I used up the rest of this today, and then stupidly tried to rip of the label so I could reuse the tin.
Didn’t go over well. I’ll have to look up some online solutions to removing stickers without leaving behind the stick.
I didn’t have enough for two tbsps—came out to one and a half—so I threw in half a tablespoon of Great Wall’s caramel black as well. Afterwards, I used almond milk instead of regular milk, and sweetened with chai.
Delicious. Almond milk doesn’t mask tea as well as regular milk, I think, so it’s got quite a bite to it. I call it Almond Caramel Chai.
Bold notes of Assam and Ceylon, that mix well. Wasn’t sure how strong the Assam was going to be, so I only steeped it four minutes, but could have gone longer. It’s not bitter.
I spent the day with my aunt and family, and showed her the Tea Desire in our local mall. She picked up a matte orange Bee House teapot (two cups or so), and purchased me a tea as a present. Any I wanted, but I am terrible at making decisions on the spot, so I pointed at this one. Even though I’ve been meaning to try their Japanese Cherry. Ahwell.
This one is still nice!
Revisiting this one and how much it smells like a bouquet of flowers. I read somewhere that most Darjeeling “blacks” are actually a mixture of green, oolong and black, hence the multi-colour appearance they commonly possess, but are just labeled as “black”. Odd. But explains a lot.
Light and floral and also strongly walnutty, just as I remember.