2157 Tasting Notes
OK, experts, are TenRen and TenFu cousins? Stepbrothers? Identical twins? A friend whose husband travels shared a little two-teaspoon sample packet with print so small it was nearly indecipherable. Anyway, my bifocals are pretty sure the label said TenFu, but the logo was almost indistinguishable from TenRen and the lovely, long blonde leaves look just like the ones in this picture. Everything else was in Chinese.
Tea itself: Superb. Sweet wheat bread. Will resteep this last spoonful as many times as possible before it becomes dishwater.
No doubt I’ve said this before, but I am always intrigued by the subjectivity of flavors in tea reviews—what tastes like homemade Christmas divinity to me may taste like sweaty sneakers to you. Case in point: this Keemun Congu, that according to its proprietor, has a wine undertone and a smoky finish.
My take on it is completely different: light-bodied and very fruity, maybe cherry-grape (I guess that’s where they’re getting the wine) and if there is any smoke at all, it’s just a teensy wisp from a snuffed-out candle. However, this is not to say it’s bad tea. It drinks like a very well-behaved English Breakfast blend. I wonder what you’d think. :)
I have dearly missed Celestial Seasonings’ Sweet Apple Chamomile, so I just homebrewed my own. This is (truthfully, a little pricey) packet of dried apple cubes that steeps up somewhere between Granny Smith and Fuji. I threw in an equal amount of bulk chamomile and let the whole mess go for about 15 minutes. Bingo!
Once I’ve used up this apple blend, I think I’ll try to hunt down some plain old dried apple bits at our bulk Natural Grocers for a slightly less expensive combination.
Snow day! Up to (according to the hopeful drift-lovers in the area) eight inches expected by nightfall. (Don’t laugh at me, Maddy Barone, I know this is just skiffles compared to yours.) Although I am a confirmed winter-hater, it is a pretty one—fat flakes coming straight down, calm and quiet.
But since school got called and I had planned a couple days off toward the end of the week for work-at-home purposes, I just got the boss’ blessing to rearrange their order.
(And yes, I have been working away all morning. It’s break time.)
And since it’s break time, snow day tradition calls for a full pot of strong and fortifying PG Tips with milk. Nothing new to say about it, other than it’s dark and sharp and what one needs when you’re droopy. Evidently not everybody values it like I do, according to an article shared by another builders’ tea fan:
Say it ain’t so.
Enjoying an absolutely delicious Sunday break, bathing in a sunbeam aimed directly on my rocking chair (although Tazo is glaring at me because he claims to be the rightful owner of any and all winter sunshine spots).
Close to hand is this nice, silky, buttery oolong from our new favorite shop in the Ozarks. Its fruit flavor and scent is not far from peach cobbler, and while I don’t generally choose oolongs first, I’m glad hubby talked me into bringing this home. Little pricey, so I hope it holds up well in subsequent steeps.
You would have laughed at my Sunday church kids—10 and 11 year olds. They asked me for another tea and cocoa day, and it was fun watching them paw through my chest of random bags and man the electric kettle like grown-ups. Shiloh loves Good Earth Sweet and Spicy with enough sugar to fill a hummingbird feeder; David insists he only likes “sweet tea,” and Jonathan, on a dare, tried a cup of Lapsang Souchong: “Hey, that’s not so bad!”
This is a sweeter, gentler alternative to PG Tips :) and is a particular favorite of my husband, who ordered a ridiculous bulk quantity on Amazon. The Bigelow folks don’t disclose what kind of black tea they use, but it has a Ceylon-ish feel to it, but with enough caffeine to make you know you drank it.
(What’s a Ceylon-ish feel? Um…second tenor in the choir, not bass. James Taylor, not Joe Cocker. A well-used copper pot. Don’t I analyze my teas scientifically?)