409 Tasting Notes

92

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Preparation
3 min, 0 sec

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Preparation
205 °F / 96 °C 1 min, 0 sec

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drank Chance Combinations by Custom
409 tasting notes

I found myself distinctly in the mood for shu pu’er today, which doesn’t happen often, so makes for a very good reason to drink it. I wanted the earthy grounding flavor, the complexity, and the sense of well-being that usually follows drinking it; I wasn’t feeling too picky beyond that. Browsing the pu-erh shelf of my tea cupboard, I found a forgotten tin of cheap loose shu: perfect. I was also craving something spicy and warming, so this would be just right to mix with an herbal chai blend (Adagio’s Thai Chai in this case, which was sent along as a random freebie with my latest Etsy order).

It is everything I wanted: rich, dark, warming, mood-lifting… just the thing for a cold and cloudy day at home.

I used 1 tsp pu’er and .5 tsp chai in my 3.5oz glass pot, steeped just a few seconds until the color was right. 3 steeps so far, many more to come I’m sure

Preparation
Boiling 0 min, 15 sec

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90

Several of my favorites came back into stock at Verdant this summer and this was one that I’ve missed! It’s warm and gentle and strong… like starting the day with a hug <3

Preparation
205 °F / 96 °C 1 min, 30 sec

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drank Pineapple Sencha by Den's Tea
409 tasting notes

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drank Pineapple Sencha by Den's Tea
409 tasting notes

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drank Pineapple Sencha by Den's Tea
409 tasting notes

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90

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Preparation
200 °F / 93 °C 0 min, 15 sec

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88

I got to host an impromptu midnight tea party this weekend! We had folks over for my boyfriend’s birthday, and a couple were curious about my tea cupboard so I offered to make some. I ended up going through 4 different teas over the course of the evening, including all 3 TOMC oolongs, and had maybe a dozen people try them :D

This tea was the favorite by far, somewhat to my surprise. My personal favorite would be the Anxi Fo Shou (the only non-oolong I made for them), closely followed by the Mi Lan Dancong. But I guess the buttery texture and lack of astringency in the Tieguanyin really won over the newbies :P A couple of people did prefer the Mi Lan, but they still found it bitter in comparison to this. So this tea is getting points for general popularity.

A friend stopped by in concern at one point to make sure that I was having fun, not feeling obligated to play hostess. It was really enjoyable though, getting to share something I love with so many different people!

Preparation
Boiling 0 min, 30 sec

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Some notes on ratings:

I’d have separate rating scales for tea types if that were possible (probably Black, Flavored Black, Darjeeling/Dark Oolong, White/Green/Light Oolong, and Herbal) because the flavors and quality markers are just too different. A flavored black rated 100 isn’t better than every oolong I’ve ever drunk, just delicious for a flavored black.

Ratings are a combination of my enjoyment and the perceived quality – I do often demote teas a few points for artificial flavorings, small quantity of steeps supported, or weakness of flavor (requiring extra leaf).

I pay less attention to the number than the order of my ratings; I don’t necessarily keep a stock of everything rated 80+, but if two breakfast blends are rated 82 and 84 I consistently enjoy the 84 more.

And in case it’s not obvious? I am not an expert. I don’t even know what I like until I taste it sometimes, but I’m ok with that :) I like learning to like new teas, as well as enjoying the comfort of familiar ones.

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