553 Tasting Notes

90

This is just what I needed as a hot cocoa intervention. I decided to spoil myself and put in more leaf than I normally would. This adds up to about three or four teaspoons. Oh my! It is so good this way! I was only going to do one steep, but I am going to have another steep later before getting my green tea out for after dinner.

Going off the tea topic for a second, wouldn’t it be amazing if there was a Steepster-like site for hot chocolate, drinking chocolate, and brewable cocoa beans? Ok, Steepster for chocolate lovers and choco-holics. I think it would be amazing.

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90

Today is a milk oolong type of day.

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95

Last backlog, with long steeps this is just lovely.

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82

I only had one steep of this, but I used more leaf than usual. I don’t think I’m letting myself letting my water get hot enough because with a little more leaf the steep was creamier.

Babble

Still need to try this one. I’ve tried the premium one and wasn’t wowwed by it. Maybe this will be a little better?

MegWesley

This one is different than the one I picked up originally. I find this one to be a lot more subtle, which is why I’m using more leaf. But it is something that I would be willing to drink almost anytime of day and with most anything.

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57
drank Decaffeinated Hot Tea by Lipton
553 tasting notes

I have a couple layers of backlog to go through today. Nothing big. Just something nice and simple and hot and sweet to get me through the cooler evening.

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I got a green tea latte from Starbucks today. This is the straightest I have probably ever had matcha and I should probably be eating something with it because I’m getting a little caffeine headache. It tastes really good though and I’m taking it easy. I’m just not used to it.

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100

The interview is over and I think it went well, so I am celebrating by having my last bag of Aged Earl. I am so glad I saved my big mug for this tea so I can get a lot out of my last bag.

I am going to savor this because I don’t know when I will be able to get any more Earl for a while.

Preparation
Boiling 4 min, 0 sec

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82

I’m not sure why I didn’t get the flavor I normally get out of this on this steeping. Oh well. The hints were still there and it made me happy to drink it. The second steep will be fabulous.

Had this before my interview to calm and focus me.

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95

Have I mentioned how much I love this tea? This is my third (and probably final) steeping of this tea and it is lovely. I am still experimenting on how best to brew this so that I can get that similar flavor out of each steeping. I think I need to give the leaves a quick rinse first. Like 10-15 seconds. Then do my 5 minute steep then the 7 minute steep and then end with either a 13-15 minute steep.

This steep was an 11 minute steep and the flavor is still mellow and slightly creamy and dark, but not as rich as the second steep. So 13-15 minutes on the last steep should make it sing! ♥ I feel like I am an oddball with the long steep times on this one, but if that is how I like it then I am not complaining at all. It also makes me think that when I finally am able to get a gaiwan, I should try brewing this tea in it. I know that this will be coming back in my tea cabinet when I get the funds.

On a non-tea related note, I have an interview tomorrow afternoon. It is for a seasonal position, but just having a job right now would really help. So, send me luck!

ashmanra

I love this one, too. I thought their Ripened Aged Puerh Mini Tuocha could not be unseated as my favorite shu, but this one….oooooo. And I like longer steeps on my shu puerhs, too.

MegWesley

So, would this one be classified as a shu pu-erh? I haven’t started researching about different pu-erhs yet. I’ve been having too much fun drinking it!

ashmanra

It is. Someone a while back, ad forgive me for forgetting who it was, said it helps to remember that shu sounds a bit looked “cooked” and sheng sounds a bit like “green”. If you see words like cooked, ripened, or shu, that is the more modern, faster processing, and the tea should age well for up to 25 years. If you see green, sheng, raw, or Mao Cha or maocha, it is the older type of processing and the tea may take a little longer to become really smooth and develop but it ages well up to 65 years! Both are wonderful to me!

MegWesley

That is interesting. I didn’t realize that there was much of a difference between the two. I will have to make sure to try some sheng and shu together one day so I can compare the two.

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95

As much as I liked that jasmine earlier, drinking it made me cold because it was cold. So I decided to have this one too.

This time I put in the leaf and steeped it for five minutes on the first run. I think I will need to start doing a 10 or 15 second rinse on my leaves since. This tastes nice with the hint of cream starting to come out. I have a feeling that the more this develops, the more it will be like that one time I hit it on the head.

I really like this one with a longer steeping time though. I also need to learn to let my tea cool down so I can drink it without burning my tongue. The flavor develops better when it is drinkable temperature as well.

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Profile

Bio

I like Steepster, but I find that I come and go as I please. I might spend months on here and then disappear for no apparent reason. It depends on how busy my life is.

I have been moving solidly into the loose leaf tea territory lately and loving it. I have a french press I like brewing my teas in and I have all of my teas straight with no additions the first time I try it.

I like to try everything and I am starting to like everything. I love black tea, green tea, white tea, oolong tea, yerba mate,and honeybush. I’m still not the biggest fan of roobios, but that is probably because I haven’t found the right brand yet.

If you are curious about more than just my tea selection, I am on multiple sites.

Twitter: MegWesley

Location

USA

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