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Here we are. Seems my new pattern is to review a few teas on Mondays, so howdy :)

Scroll down to TEATIME if you don’t care for life happenings.

I’ve been dog/housesitting for a coworker (so many acquaintances have been or will be going to Hawaii this summer, lucky ducks!). I didn’t take my kettle or teaware over to the house so recent mornings have involved drinking canned Guayakí yerba maté, or gasp! a K-Cup of coffee the other day. I came home this morning for a few sessions because I’m going through tea withdrawal.

The infection I’d had from March to June resurfaced last week, though since I knew what it was, I was able to get into the doctor for antibiotics the same day the infection kicked in severely. We’re euthanizing Housemate #1’s old, gay tomcat this evening at home. Housemate #2 is moving out in a month so the atmosphere will be very calm as autumn approaches, a setting enjoyable for hopefully increased gongfu sessions. Strange week. Despite all this, I feel a delightful yearning. Maybe it’s because I am okay, confident and rolling with the happenings. Also, somebody is hot on my tail.

TEATIME

Received as a sample from Togo. This swap package is never-ending.

5g, 100mL porcelain pot, 200F, rinse, medium length gongfu steep times starting at 20s. I didn’t keep track, maybe 8 infusions.

Dry leaf was small, uniform pebbles with scents of sweet almond and sugar cookie with vegetal, creamy and floral qualities. Warming the leaf opened up the aromas, with additions of pine, anise, gardenia, vanilla, cream, garden peas and a light, tangy high note.

The aroma was delicate and pleasing, floral, cookie, anise. The first thing I noticed was the body of the tea, thick and oily with substantial minerality leading to quick salivation. Like the aroma, the tastes were delicate. If the tea had not had such a pronounced mouthfeel, I would’ve felt this a dud. But the body had me wanting to swirl the tea around in my mouth and in that process, I was able to appreciate the subtlety of flavors. Pine, fresh and dry grass, butter, gardenia on the breeze, a golden apple and lemon mineral water brightness, fleeting hints of custard and spinach, and a few notes I’ve rarely if ever gotten in a high mountain oolong — wet rocks and fresh fungus on the forest floor. They unexpectedly fit the tea well.

The finish was cooling and complex with a throaty bite for the first few steeps and the aftertaste was distinctly green/golden apple skins. Spent leaf revealed pretty much all 3-leaves and a bud, very thin, yet it really expanded in my pot. The energy was CCC — calm, cool and collected.

Simply, a pleasant, perhaps understated tea. Delicate and subtle, never overbearingly green or floral, nor necessarily sweet. I feel like this is a Shanlinxi done right.

Song pairing: https://www.youtube.com/watch?v=-L7IdUqaZxo
Been grooving to David Byrne and Talking Heads for a while.

Flavors: Almond, Anise, Apple, Apple Skins, Butter, Cookie, Cream, Custard, Dry Grass, Freshly Cut Grass, Garden Peas, Gardenias, Lemon, Mineral, Mushrooms, Pine, Spinach, Thick, Vanilla, Wet Rocks

Preparation
200 °F / 93 °C 5 g 3 OZ / 100 ML
mrmopar

I am hoping that you will kick this thing quickly! You are still on the list.

derk

Thanks, my friend <3

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mrmopar

I am hoping that you will kick this thing quickly! You are still on the list.

derk

Thanks, my friend <3

Login or sign up to leave a comment.

Profile

Bio

i am tea as you are tea

Some current non-tea explorations include alto sax, powerlifting, rock climbing.

If we ever meet for tea, I will definitely smile.

Trades are on hold until I work through a bunch!

[Always up for a trade. I keep an updated cupboard. Check it out. Don’t be shy. Message me if you want to try something :)]

Most enjoyment:

Wuyi and Taiwanese oolong, sheng and shou puerh, Yunnan and Wuyi blacks, Laoshan green. I also appreciate Japanese, Vietnamese, Thai, Darjeeling and Nepali teas, bagged tea and herbal teas/tisanes.

I take my teas without milks or sweeteners except sometimes chai and the rare London Fog or matcha latte. I generally steep a tea until it has no more to give.

I’ll try anything once because it helps me learn. Not opposed to well placed herbs, flowers, fruity bits and flavorings. Just nothing cloying especially banana, caramel, coconut, cinnamon or maple. And no added sugars, sweeteners, candy or chocolate.

Preference reference:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.
89-80: Fits my profile well enough to buy again. Some could be daily drinker teas.
79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.
69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.
59-1: Lacking several elements, strangely clunky, possess off flavors/aroma/texture or something about it makes me not want to finish.
Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

Location

Sonoma County, California, USA

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