Well, I’m back from my long trip to Japan — where I didn’t drink nearly as much tea as you might think. Meals in Tokyo are pretty Westernized, it turns out, even when having fairly traditional foods. I had to ask for tea almost everywhere we went, and with the exception of one conveyor sushi bar and one soba shop, none of it was at all remarkable. But, I did drink a lot of matcha in Liz’s apartment trying to keep warm.
I was unable to read steepster while I was away, so if something important happened to you I should know about and missed, please get in touch.
So here I am back in Houston where we’ve been having some unusually cold weather (for Houston) and so I have tea in my hand pretty much any time I’m awake.
This experimental option from Verdant has been a lot of fun, so far. I’m on my second day of gongfu steeping sessions and enjoying the leaf very much.
Somewhere between the rich, chocolate extravagance of Laoshan black and the pleasant bite of Wuyi oolong, this tea has a complex flavor profile and a thick, full mouth feel.
Even early steepings don’t come off as dark you expect them to, given the look of the dry and wet leaf (and the enormous aroma they offer), but that is not to say what you find in your cup is either thin or subtle. The chocolate and malt definitely dominate the cup, but there is more to the picture, here. Unsalted cashews. Orange zest. Buckwheat honey.
This is a cold, rainy day tea if ever there was one.
This is a crisp, sunny Winter day tea if ever there was one.
But I also suspect it would be fabulous as an iced tea in the Summer’s heat.