2977 Tasting Notes
I LOVE the way this tea looks, rolled into tight corkscrews. I expected it to unfurl dramatically like dragon pearl, but instead it was very subtle.
Slight grassiness in aroma and flavor, but overall it is a very “clean” taste. There is some substance to it – mouthfeel is not as thin and watery as I feared from a white tea. I’m not getting any of the “jaminess” promised in the description though…
Preparation
I brewed a strong batch of chai and used 3/4 cup to replace some of the milk in a tapioca pudding recipe (also replaced some of the milk with half & half to make up for the thinness of the tea).
Turned out nice – a good amount of flavor and spice without being overpowering. Goes well with the creamy vanilla flavor of tapioca. Would also be good in rice pudding I’m sure.
Preparation
Dry tea is crinkly green and light yellow-brown leaves. Liquor is by turns malty, earthy, and ever-so-slightly vegetal. Aroma is what I’d call swampy (wet vegetation) – not in a bad way, really – it just smells like what it is – wet leaves.
Adding sugar and half&half seems to bring the malty aspects to the fore.
Lighter, but more complex, than pretty much any black I’ve ever had (I usually drink British style/flavored blacks if at all, so this is new territory). I don’t think it’s my new favorite by any stretch, but I can appreciate it.
Preparation
VERY sweet, distinct melon flavor, maybe a hint of citrus. No discernable green tea taste. This is basically southern sweet tea in green (or maybe a slightly more whole version of Lipton’s bottled citrus green tea). It’s wet and sweet and that’s about it… Next time I’ll get my usual hot RoT honey green ginseng, I just wanted something cold today.
easy breezy cuppa tea to get me through the mid-afternoon monday slump.
added 1.5 tsp sugar and a splash of half & half. May need to brew longer of add less h&h next time, as my (big) mug is a bit weak.
Preparation
I finally made matcha the proper way, sifting my powder, whisking the tea in my chawan. Proper tools and preparation really do make a difference. I think I understand now!
I can’t even really describe the flavor of my cup because I was too wrapped up in the experience. I think I may have accidentally poured an extra oz. of water in even though I tested my chawan first to find a 6oz mark (luckily the glaze color changes in just the right place) so I’ll have to be more careful next time.
Matcha is a little bitter and a little sweet, and drinking it seems to make me feel reflective and maybe even conjures up bittersweet memories. I don’t know. I don’t really want to intellectualize it, I just want to enjoy it. I still have some time (I won’t say work) to put into understanding my tools and refining my method, but this first true chawan of matcha was something of a revelation.
I’m also in love with my chawan, even more now that I’ve used it and discovered a few of its unique traits (its personality?). I can’t find my camera, so I’ll direct you to the artist’s site. This is probably the most beautiful item I possess. I want to write poems to it….
http://www.etsy.com/view_transaction.php?transaction_id=25165473
GORGEOUS!!!!!! I have now bookmarked that artist – I love handmade things!!!
JacquelineM – after looking at “authentic” chawans (is that the plural?) online that cost 2-3x more, I so was thrilled to find this artist! I wanted a chawan that was definitely handmade and definitely safe (no lead paint, etc), and I also wanted it to be a beautiful work of art, which Erica’s is. I think she could charge a lot more, and get it, but I am so glad that I could afford this little luxury. In fact, I bought a bowl too. To me, my chawan represents space (looks like a nebula) and the blues and greens of the bowl are the earth. Here’s the bowl: http://www.etsy.com/view_transaction.php?transaction_id=25165472
WOHO!=D
Janefan – it’s breathtaking! I mean literally breathtaking!!!! The blues and greens are awe inspiring like when you see a photo of earth from far away :)
I know, isn’t it? I fell in love with both pieces from the photos online, and they do not disappoint in person. The chawan made me think of stuff I’d seen in deep space photography. I love the idea of drinking down my matcha to uncover a dark, mysterious, seemingly infininte abyss. (I’ve never put this much thought into dishware before!)
brewed for 8 min. Smells like banana with a hint of chocolate. The taste is not as strong as the scent. The rooibos does not completely overpower the choc/banana, but it is definitely there – I know I’m drinking rooibos. Overall I like these flavors, so I prefer it to plain rooibos.
It’s a good solid quality enjoyable offering from 52teas, but it didn’t make me go “wow!” For my tastes, their pina colada honeybush is much better, and the malted chocomate is more impressive.
Preparation
Some days this tea really gets to me. It seems very high in caffeine. Between that and its very floral scent, it goes right to my head. Not a good tea for me first thing in the morning or on an empty stomach!
it’s a bit sweet as it cools, and not the least bit astringent. I guess the sweetness + thicker than average mouthfeel = jammy (for a white tea)
It does look cool! Haha
Love the look of this one. How did you find it?
It was a sample I got from a tasting/seminar on Chinese teas at a local tea shop. I suspect this blend actually came from Metropolitan teas, but I don’t know for sure (Angelina’s is just a seller, not a blender).
I have talked several times with the owner of Angelina’s (occasionally see his adorable daughter there), and I at least can tell you this isn’t a Metropolitan tea—theirs is straight, not corkscrew, just needles like most.
Before having children, he spent his years as one of the judges/tasters for the top prizes; that’s why he has so many teas found ONLY in his shop—you’ll typically only find three pu’ehr sources at other shops; he brings in upwards of fifteen and has everything from the “hearts” that are mediocre but serve their purpose to some of the most luxurious cakes (it’s smart to get them after their first year of aging instead of waiting for them to be the 3+ that are ideal for drinking; they increase in price by 150-500% per year! Just have to keep them stored properly with just enough air exposure to allow the continued aging that makes it so lovely after a half decade or so)… anyway, I saw this and thought I’d chip in since I’m from that area (on the west coast now, so I have to get my teas sent by family).
(*15 sources/purveyors for pu’ehr is what I meant; he sells well over 75 kinds of it—need to stop need to listening to BBC while I type; I never tried this particular one but have had Metropolitan’s, which didn’t impress me in particular)