Advent Day 7
My tea timer didn’t start, so I way over steeped this before suspicion about the amount of time passed set in. This tea seems very forgiving to that. I had released it from the bonds of the tea bag it came in and the leaves had unfurled significantly making an odd blueish brown steeping. It smells very fruity, but I can’t pin what fruit they might be. I can’t taste any rose, but as my cup cools I get the tang of rose petals on the sides of my tongue. This tea tastes like it is all high and mid notes, which makes it seem very airy and light. I think I’d like it better if it had low notes to ground it more. It’s another perfectly fine tea that isn’t quite to my tastes.
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“low note” – that’s a good way of describing what these fruity oolong teas are missing! A different oolong grade or variety would likely do the trick.. a roasted or red one maybe?
We haven’t heard from her in quite a while, but terriharplady used to post here frequently, and her musical terminology (low notes, bass line, minor key) precisely defined what she was drinking. I’ve stolen her descriptors from time to time.
Yes, terriharplady had wonderful music related tasting notes! I do miss her and a few others on here :)
I remember that name! I read a book on essential oils long ago that described mixing scents with high, mid and low or base notes to get something well rounded and that idea creeped into my tea notes. Funny that base notes in perfume are interchangeable with the idea of bass notes in music!
I don’t know much about oolongs, but a roasted one sounds like it would be nice in a tea like this!
I’ve also seen “listening to incense”. I don’t know my essential oils or incense well, but the core ingredients/flavours cross over so much with tea.
Yeah, a roasted oolong profile can have a lot of those “base notes” – like vanilla, and woody/spicy/earthy qualities, as well as a thick natural sweetness like honey. I think they’re sorely underutilized in the flavoured tea world :P
“low note” – that’s a good way of describing what these fruity oolong teas are missing! A different oolong grade or variety would likely do the trick.. a roasted or red one maybe?
We haven’t heard from her in quite a while, but terriharplady used to post here frequently, and her musical terminology (low notes, bass line, minor key) precisely defined what she was drinking. I’ve stolen her descriptors from time to time.
Yes, terriharplady had wonderful music related tasting notes! I do miss her and a few others on here :)
I remember that name! I read a book on essential oils long ago that described mixing scents with high, mid and low or base notes to get something well rounded and that idea creeped into my tea notes. Funny that base notes in perfume are interchangeable with the idea of bass notes in music!
I don’t know much about oolongs, but a roasted one sounds like it would be nice in a tea like this!
I’ve also seen “listening to incense”. I don’t know my essential oils or incense well, but the core ingredients/flavours cross over so much with tea.
Yeah, a roasted oolong profile can have a lot of those “base notes” – like vanilla, and woody/spicy/earthy qualities, as well as a thick natural sweetness like honey. I think they’re sorely underutilized in the flavoured tea world :P