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Sipdown

I had purchased 3 – 7g balls of these ($8.50 per set of 3) mostly out of curiosity. I wanted to understand the difference with smoked black tea (Lapsang) and puerh. The first time I smelled this, it reminded me of wood smoke. After allowing the last 7g ball to rest in my puerh storage for nearly a year, I pulled it out to finish the tea. I cannot remember earlier notes from the previous sessions, so based on this last session, I’m making my notes.

Dry: wood smoke

Flavor: Less smoky than you’d think. The element of smoke is there, but it’s not the main role within the flavor profile. You get a mild cigar/tobacco smoke, camphor, & spice (peppery) flavor. The mouthfeel is thin and oily. The qi is strong with this brew and allows your mind to ease into the necessary euphoria one may get with a good cuppa.

I’m drinking this tonight. I’m currently on a late “lunch” to add in some reviews. What else is there to do at 22:40? Haha.

I started sipping this earlier in the night, drinking it on and off. I’m brewing it in a new teapot I acquired from Yunnan Sourcing, and the clay pot really amplifies the puerh notes. This is a brightly flavored tea – it has a lot of energy, florals, and sweetness – all for an affordable price. I have a cake stored away, but I’ve somehow obtained 6 minis. I know for certain one came with the Shou-O-Ween haul, but the other 5…a mystery.

I’d go as far to say that this is one of those affordable teas that fall under my top 5-10 teas to own. I’d have to figure out the Top List, but it’s up there as one of those pu’s that’ll always be a good sesh and I can’t complain having sat down with the tea. I’d also say it’s a good starter puerh, as well as one good enough for the typical pu-head.

I had a random Sheng coin provided by Tao Teaware with a pot purchase. It was tightly compressed, which made it hard to figure out what type of tea it was at first. It didn’t really have a smell. After tossing boiling water into the pot, it was decided that it was sheng. It took 2 days and 8 infusions to get it to open, after which, I steeped the coin for a solid minute. It was a STRONG tea – very heavy in apricot, floral, and mildly bitter notes. I was able to get a few more brews from the leaf, but it was pretty much steeped out after the 12th or 13th infusion.

*Note: flavors were muted from steeps 1-6. The flavor really developed upon the 7th infusion and on.

Sipdown

It’s about time to make the hour drive into the office. I really rely on the cuppa during that drive. I’ve been brewing this one every Tuesday for a few Tuesdays, for the tea is warming and inviting. I dig adding foamed oat milk to the tea since it really enhances the nuttiness in the tea. I feel a bit sad that this is gone, since it has been tradition to sip for the drive…Thankfully, like the majority of tea heads, I’ve more tea to choose for the upcoming office days :)

Sipdown

I found the last cup’s worth sitting at the bottom of my flavored tea bin. I imagine my past-self wasn’t ready to let this one go. Alas, I had to top it off. It’s a good rooibos to have around on the random days I want to indulge and have chocolate. This tea makes me think of Mint Chocolate Chip ice cream, and adding foamed oat milk really enhances those flavors. I don’t grab for this one often, but when I stop in to Ohio Tea Co, I always make sure to grab a bit more, especially when I’ve sipped down the previous 2 or 4oz bag.

Around 23:00 (11pm), I wanted more tea, but neither sheng nor shou. Puerh will either keep me up too long or at minimum give me the most vivid and obscure dreams.

I steeped 3-4 infusions in a gaiwan, as I multitasked through the end of day reports, etc. This was a warming tea with a nice touch of the roasted process lingering on in the aftertaste. One can always know whether a tea is capable of being pushed based on the roasted notes. Dancong, from my understanding, can or can’t be pushed, all based on the level of roasting (?). I’m still working through the remaining bit of the tea this morning, but it’s petering out after 3 more infusions. It’s an overall short-lived session, but definitely inviting.

I’m certain this was from a Verdant Monthly Tea Club a long while ago. About the time we were in the process of moving. The reason that it may have been is that it was left unopened, in a storage bin with the teas I had obtained during said process and/or nearly toward the start of it.

Dry leaf: Sweet, coconut, & milky

Wet leaf: coconut, popped rice, & nutty

Flavor: Alright, this will sound harsh. The wet leaf kinda has a spoiled milk smell. It has that tangy sour smell, but with a bursting smell of popped rice. However, once I got past the initial smell, it’s quite viscous, creamy, sweet coconut, and the brown rice adds the magic to the blend. I’m pretty certain this will latte quite nicely.

There’s an Indian Grocery store we visit 3 times per year to acquire spices, CTC, herbs, and big bags of rice. The point is, they’re always cooking food next door and it’s very turmeric heavy in the air. Of course there are other mixed spices, but the turmeric jumps out and my sensitive nose twitches.

This is very turmeric heavy in the flavor and smell. Ginger is dancing on the palate, but not as much. Honeybush adds a touch of subtle sweetness, but barely. Perhaps a little less turmeric, and I’d be on board.

Dry leaf: Spicy ginger, berries, sweet, & medicinal.

Wet leaf: Ginger, fruity, & floral

Flavor: As much ginger you get on the nose, the tea actually is well balanced in flavor. The hibiscus is present (the slightly tart and sweetness) and dances with the elderberries. Ginger is only there as a backup player, assisting in the dance, but not too present. The tea tastes healthy, but I like it.

Dry leaf: Craisins, cranberry, & cherry

Wet leaf: tart, baked cherry pie, cranberry sauce, & cherries.

Flavor: This was sweeter than I had expected it to be. It’s very natural and refreshing. I’d imagine it’d work much better as an iced tea, but it was fairly good hot. I’ll have to brew it iced during the week, since I’ve been on an iced tea kick during the work shift a lot lately.