1288 Tasting Notes
Last time I made this in the Breville and tossed it into the Timolino and never really saw the liquor or smelled the aroma of the tea.
The liquor is actually pretty shocking. It’s a very deep, almost golden yellow and clear, but it really made me think of melted butter. The aroma made me think of baked bread in the same way the Irish Breakfast did the other day.
And the flavor today was very much liked baked bread, which is pretty amazing for a green tea. The dry leaves are also quite pretty, a dark tangly nesty looking mess. Maybe that’s how it got part of its name?
It was yum today on a rainy, rainy afternoon before no. 1’s piano lesson.
Bumping the rating. Still not sure I would really buy this again (even if LeafSpa was still around) because it’s more like black tea than a green, but I can’t penalize it for my buying decisions.
I went to go enter this into the database and I couldn’t find Andao online. From which I conclude that this is another now-defunct tea company.
I’m pretty amazed. I didn’t think I was out of the tea loop that long.
But that means there’s no picture and no real description of this that I can upload. I did find out by looking at Wikipedia that the name means Green Snail Spring and it’s because the leaves are rolled into a snail-like spiral.
I didn’t have much time to pay attention to the leaves when I made this this morning. I just steeped it, poured it into the Timolino, and jumped in the car.
This is a light but flavorful, buttery, vegetal green tea. It’s more “green” and less vegetable in flavor, lighter on the vegetable side than the mao feng and the mao jian I’ve had recently. I can’t say I like it more or less than those. It’s about the same in terms of how much I like it, just different in flavor.
I think I’ll have to rejigger the ratings on all of these as I see I rated the mao jian a 78 and yet I like it better than some of the black teas I’ve rated the same. For now, though, keeping this the same as the mao jian. I’ll fix them all later.
Sipdown no. 105 of the year 2014.
I did a little more research before I steeped this time. I had been surprised to find steeping instructions for darjeelings at less than boiling water temps. Then I read further and it appears that that is a recommendation for a first flush darjeeling, whereas a higher temp and lower steeping time is recommended for a second flush.
This being a second flush, I decided to up the water temp this time and see what happens.
First off, there’s a big difference in liquor color. The liquor this time is the color of maple syrup. Second, the aroma is different. It’s much more sharp and darjeeling-like, and I think for the first time I really understand the muscatel references. I still haven’t put my hands on an actual muscatel wine (the BF is embarrassed to buy any or for me to buy any given its reputation as a wino wine) but for the first time, I am smelling wine and not just a wine-like aroma. There’s still something that is nutty as well.
The flavor is much richer steeped this way, too. Instead of water chestnuts, I get something that is almost cocoa, definitely musky and woodsy, with a grapey tang. It’s astringent, but not painfully so.
I’m fairly sure this is how I should have steeped it the first time. Bumping the rating slightly.
Second tea of the morning after the trusty, over-tea-noted Earl from LeafSpa (which is marching toward sipdown nicely). Having had this yesterday, there was almost enough room to shake the packet (remember to shake the packet, remember to shake the packet). Next time I should be able to get a nice shake in.
I am getting the raisiny fruitiness of yesterday with the same not very strong chocolate. I got some chocolate chips in my mix today so I think perhaps it’s just the balance of this blend. Though I will make a point of trying it after something other than the Earl or as a first morning tea as a test.
I wouldn’t buy Raisinettes at the movies but would take some if they were passed to me during a flick, and that’s sort of how I feel about this tea. It gets high marks for living up to its name and for being a tasty tea that is not at all doing a number on my brain or my stomach. It’s nicely done. It’s just not among my favorites.
Thank you so much yyz for your suggestion on steeping silver needle. I was definitely doing it wrong.
There’s flavor in them there leaves!
Steeping in the gaiwan at a minute a steep using water that started at about 175 degrees, I’m getting a definite nutty, slightly woody flavor with a sweet aftertaste. The second steep was definitely thicker, a very nice mouthfeel. No bitterness, no planty-ness, but not just like a mouthful of snow either. It’s less dewy and nectary, which is what I thought silver needle tasted like.
I now know there’s much more to it.
I heart Steepster.
I only have two bags of this left in the home stash but almost a whole box at work, and as my work stash is now not exactly a pillar of diversity, this has been my “commute home” tea for the past few days.
I really do find this pleasant. Some teas blow you away from day one. Others grow on you slowly. This one has grown on my slowly. It’s like that friend who keeps being a great friend and then one day you wake up and you’re in love.
I’ve never had an unpleasant cup of this. It has never been at all offensive even when abused by water temperature and oversteeping. It’s forgiving. And it’s nothing if not consistent. It’s not flashy or terribly exciting, but kids, when you get older you’ll find there’s a lot to be said for stability. ;-) This is a tea I can count on.
I do want to try some more lotus flower scented teas if I can find any that look promising (as opposed to the Thai seed thing which is said to be bitter), but not to replace this one. Just out of curiosity to see what a non-decaf lotus flower tea might be like.
I have to bump the rating on this one for its steadfastness. Rock on, Lotus.
I must be crazy to be drinking this this late in the day but my work stash is dwindling and my curiosity has gotten the better of me. My one hesitation is my fear that I’ll like this better than the Kuki and then I’ll not look forward to the Kuki as much.
And guess what, I was right. But the spread isn’t really that far.
Both the green tea of the Kuki and the peppermint of this make the mate more tolerable in different ways. The green tea takes the edge off the mate. The peppermint pretty much subdues it.
I still taste the mate, but it’s really not that different from earthy peppermint tisanes I’ve had that had no mate in them at all. The Upton, as I recall, had a sort of dirt undertone which I didn’t really care for in a single note peppermint tisane. That’s what this tastes like, but it has the excuse of the mate.
It’s a relief to know that I prefer both the Kuki and the Peppermint to the plain because that’s what I’ll be drinking down at work for the next few weeks.
Meanwhile I need to start thinking about replenishing my work stock. I don’t have access to a full kitchen at work, though I do have filtered hot water and a place to rinse out cups and filters. No easy way to gauge temperature, though. I’d like to bring in lower caffeine teas if possible, so I don’t leave the office wired, but those are usually the ones that need more temp control.
Sipdown no. 104 of the year 2014.
Not a lot to add to previous notes, other than it is now gone and I’ve recycled the lovely black tin for another tea.
I am glad I like the Kuki version better, since I have a lot of it left. Something tells me I’m going to like the peppermint even better though I haven’t tried it yet.
Started the day with an Earl I’ve already written a lot of notes about (so no new notes on that one) and then turned to this. Another of the unopened 52teas blends from a while ago.
The scent from the packet is mostly chocolate, but I get the raisin, too. After steeping, I smell mostly the tea, though I also get a dark, grapey smell of raisin. The liquor is clear, and a cherry color.
I expected to get a lot of chocolate in the flavor, but it’s not a heavy chocolate. It’s present, but the main note I get is a fruitiness. It’s in the aftertaste that I mostly get a suggestion of chocolate covered raisins, as though I chewed a handful of them five minutes ago.
The BF says he gets more chocolate than raisin and he gets more of the Raisinette flavor throughout than I do. (But then, he didn’t drink Earl Grey this morning.)
It’s tasty and I’m not having a “food tea” issue, because again, candy doesn’t count as food. I give it about a 77 for being true to its name and a 79 for drinking enjoyment, hence the 78 rating.
Tasting note 800 and the 500th tea I’ve written a note about. If only it was a milestone sipdown as well!
Once upon a time, I belonged to the Tavalon tea of the month club. I am fairly certain this was sent to me as a part of that club.
I really love the way this looks. It’s a bit like a Teavana blend in that there are large chunks of fruit in and among the flowers that make up the rest of the blend. There’s a great dark, dried fruity smell that smells like currants and dates to me more than anything that’s actually in this blend.
It looks like cranberry juice in the cup, maybe even a bit more magenta if that’s possible. I smell mostly hibiscus and chamomile coming in the aroma. I steeled myself for the hibiscus pucker, but fortunately, this has enough sweet stuff in it to counteract that, and the hibiscus is actually serving a purpose here. It keeps the mixture from being too sweet to drink.
Cranberry and cherry are the main flavors I taste along with the hibiscus, though there’s a citrus note that floats in and out which must be the blood orange. My guess is the apple is contributing sweetness more than flavor.
With blends like this, I’m never sure whether the difference from cup to cup is going to be significant enough to change my mind, because a lot of the flavor seems to depend on how much of which ingredient gets into what you steep.But unless things change dramatically from steep to steep, this is something I’d buy again.
Despite the wildly divergent ingredients in each of these blends, it’s in the same general category as Tazo Passion, Teavana Caribbean Breeze, and The O Dor Je M’appelle Dorothee, but it has one thing none of those have. A balance of tart and sweet rather than just tart, tart, tart.