1965 Tasting Notes
Have frittered away too much of the morning and I need to get to church before my kiddos do, so I’ll edit in the actual ingredients later. Generally, this is a green tea—looks like long sencha leaves—with nuts and maple brittle. It doesn’t seem sweet at first, but after several swallows, you have a smile on your face and waffles on your breath :) (Without the buttery, calorie-laden guilt.)
New tin, little almond milk. Good as dessert for a “simple pleasures” evening at home: kitchen that smells like bacon and the fresh carrot cake cooling on the counter; warming my feet on Tazo; good book at the ready once I get everybody else put to bed…ahhhh.
(Never noticed before: the tin recommends a 5 minute steep; 4 is about as far as I want to go without risking a bitter little bite; 3:30 even better.)
You know that first cold front of the fall season that sneaks in quietly overnight and you wake up and the temps have dropped and it feels like the whole world is going, “ahhhhhh, finally!” …that feeling? Yeah.
At any rate, a morning so pleasant deserves something better than the elderly dregs I’ve been grabbing on the way out the door. This English Breakfast is better. With a 3-minute steep, I’m getting a little sweetness in it. Carbs with just a drop of honey. My general opinion of Teavana has always been “more flash than substance,” but I’ll have to alter that judgment on their EB.
I’m not sure I possess the adjectival vocabulary needed to pinpoint the differences between Jin Ping Gong Fu and Tao’s Tan Yang Gong Fu black teas: both are wonderful, scribbles! There’s a few days’ distance between my samplings of both, but the unsweet chocolate personality that made Tan Yang so tasty is stick-to-your-tongue sweet in this Jin Ping. Lip-licking sweet, but not artificial or cloying. I continue to be amazed at the spectrum of flavors that can be pulled out of simple black teas.
This sample from k s was welcome; as (wouldn’t you know it) I was awake hours too early on a Saturday morning—gentle rain on the roof is such an unnatural sound of late, it woke me. So I steeped this a little long and strong to get the bleary eyes open while watching a Veggie Tales kids’ show on one of the few analog channels left in our area. (Haven’t Veggied since my son was a little ‘un. They haven’t changed much.)
I’m seeing “peppery” in the reviews for this one; may be I was just too sleepy to notice that. My sleepy brain registered “starchy and crusty,” but in a good way, like rye bread toast crust.
What a week…you, too? Can’t decide if it’s more akin to the White Rabbit (“oh, my ears and whiskers I’mlateI’mlateI’mlate”) or just plain ol’ crazy March Hare. At any rate, I’m tired! Thus, stronger is better this morning. I’ve learned on this one, to steep it strong, don’t bother to taste for strength, and dump in some milk (almond today). I am at least temporarily fortified for the craziness ahead.
You know those teas you try and, although you can’t quite put your finger on what makes it so pleasant, you look down and there’s only dregs in your cup? This is one. My first pouchong. It is thick and velvety and juicy with maybe a little hay-toast-and-honey vibe. My thanks to k s for the treat.