2815 Tasting Notes
This is such a good pu-erh! I’m doing short steeps of 30 seconds this afternoon with the remainder of my sample. The tea liquor is dark and silky, I am getting all kinds of interesting flavors like chocolate, camphor, & cinnamon. Smooth and gentle, with no funky aromas. Mandala did a great job with this cake they commissioned. I will need to pick one up soon. :)
This is a very interesting tea! I got a 10g sample of it from Norbu. The tea uses jin xuan (milk oolong) source materials but is processed like a green tea. I wonder if this is how that other tea from the Bird Pick is processed too? Anyway, the leaves here are a bit longer and wiry and not rolled. There are some stems in the tea but that’s the way the Taiwanese drink it, I have heard.
I steeped this for about 3 minutes at 180F. This tea has a very creamy and fresh green flavor. I am also picking up on a bit of a floral quality here. It’s nice and gentle and pretty delicious! Breakfast this morning is a bowl of bananas and raspberries and this is a nice accompaniment. It’s not as buttery as the Bird Pick tea but I am finding it very pleasant. I think this would be a very popular tea if more people tried it – give it a shot! The samples from Norbu are a bargain.
Monday morning? Is that you? How did you get here so soon?
I chose this to drink this morning, was somehow in the mood for it and not exactly sure why. Today I added a smidge of raw cane sugar. I like this tea! (see previous notes). Today it seems softer and even fruitier than I remember — I might have steeped it for longer before. See previous notes if interested.
I have some loose leaf houijcha at work but I wanted some today at home, so I picked up this little package of 10 teabags in Japantown. This is a mesh teabag which is a little bit better than the paper ones. This houijcha is made from roasted sencha.
The instructions on the package say to steep for 30 – 60 seconds, but that seemed a bit light so I ended up going for 90 seconds in the end. The aroma is delightful and flavor is pretty good. It has a very caramel, burnt sugar flavor but I’m detecting a tiny bit of vegetal bitterness in the finish. The other houjicha I have is a loose leaf from Den’s Tea that’s made out of roasted bancha. I have to say I prefer the Den’s version because it is sweeter and more aromatic (and it’s loose leaf, which makes a difference as well). But this is still a nice everyday tea, and good for the evening because there’s less caffeine. I need to try cold brewing it sometime! Yummy!
I haven’t had this tea in eons and I have no idea why – it’s wonderful!
I’ve been gong fu’ing oolongs mostly, but I have my copyediting homework to do soon, so I thought I’d just sit down and brew myself a small pot. This tea is very smooth, flowery, sweet and a hint of creaminess like coconut milk is present. I was worried this might be getting stale/old but it still tastes wonderful to me.
I re-steeped this also Western style for 4 minutes and it still has a lot of flavor.
Lately I’ve been wondering when Naivetea is getting their formosa oolong back in stock, it’s been ages from what I recall. Naivetea does some lovely oolongs…
This is a 10g sample I recently got from Norbu Tea. I more or less picked it at random but now after looking at it closer, I see that it’s a Pre-Qingming tea. I think this just means it was picked very early in the spring.
I decided to steep this Western style so I used the glass teapot for 3 minutes with water that was 180F.
The tea liquor is very mild and light yellow in color. It reminds me a bit of the pre-chingming Snow Dragon I was graciously gifted by ScottTeaMan. This is a very mild and gentle green tea, the tea liquor is very soft with some light vegetal notes of artichoke and perhaps a bit of cucumber.
It is nice but I generally prefer something more robust and flavorful. It isn’t bad, it’s just not my “thing”. I think I will try gong fu’ing the rest of this sample at a later date to see what difference that makes.
The first cup of the day. This tea is proving to be quite a versatile mixer for experiments, today I mixed it with some ceylon from the Jasmine Pearl Tea Merchants. Drinking it with soymilk and sugar for the full-on eye opening experience.
By the way I have a bit of news, I got a new refrigerator/freezer from my Landlord. The old one must have been over 30 years old and still requires a manual defrost. The new one is beautiful, compared to what I am used to. I feel like such a modern woman. ;-)
Post yoga drink – I blended an equal part of this green tea with some original tulsi from Organic India and I am quite liking the results. I don’t think tulsi would blend too well with Japanese green tea but it’s pretty good with this Chinese green. The savory, vegetal qualities here mix well with the cooling mint tulsi. I’m trying to increase my tulsi consumption!