67 Tasting Notes
I had to run to OTC today to restock on my wife’s favorites. I was looking around and stumbled upon this one on their wall. I snagged an ounce since it was more expensive than other white teas. The sales associate told me that this was one of the best chai’s in their inventory.
I brewed this at 175F and steeped it for 5 minutes, per the instructions. It was moderately watered down, but I could taste anise, almond, and cinnamon. I added a 1/4 tsb of honey, which only elevated the almond and anise notes. It’s tasty, but I like chai a little stronger and spicier.
Sipdown Unknown Sheng from Grandpa Tong (?)
I’ve been a way for a while, but be ready for some backlogs. lol. My wife needed the laptop during work, so it sat at her office for a bit, until her new one arrived.
I really ought to write labels for my teas, but I’ve only realized this now, after 8 years in the tea game. This unknown sheng is absolutely stunning. I knew it was prior to dipping into the remaining 10gs, but I forgot a lot of the notes that jump around during the session.
Dry leaf: apricots, brown sugar,
Wet leaf: plums and black licorice.
Flavor: First few steeps, I noted peaches, pears, plums. I got lost in the the steeps between 4-15. I noted in my notebook (and transferred to IG and here): “An endless session of some of the unknown sheng (acquired in 2018ish?). Astounding longevity. I thought I’d’ve been done with this after an hour in, but I’m still going at 15. Plums & peaches. Sugary sweet on the nose.”
Bonus Poem Entry:
Keep it steeping,
I want more.
Rou Goi from Maunamoku
I had two sessions during the shift.
Work notes (grandpa styled): Deep roasted notes. Toasted chestnuts. Warming the body. A lot of energy and great focus while drinking.
Work notes (gongfu’d): Cinnamon, caramel, and fruity (peaches). Roasted note present, but not as intense or noticeable as it was grandpa style.
Hermits Headstash from Wuji Tea Co.
I think this is a milk oolong, but it lacks that creamy/milky vibe. It’s still a beautiful tea though. It has notes of dandelion and pear. The session lasted approximately 10-12 infusions before the leaf was no longer capable of producing any flavor