Oh how I love liquid :)
https://instagram.com/p/7GtgjRxYMv/
So here we go:
First thing I want to say is that Tuesday night was full of different flavors… which was quite interesting to contract multiple things with our taste buds. Much of what was discovered was predicted correctly by me.
For starters, it felt really weird leaving some tea in win. However… I did it because that is how Capital Teas marketed this blend. This became a waste of money, While the idea is pretty interesting and the the blend was a sencha with cherry, wine just seems to be too strong to really get any light notes of a green tea into it. I think for mixing with win, if anything is used, maybe a strong white tea or a light black tea… but I don’t know if I would like a decent wine/tea mixture. I shall continue to try them though.
The jasmine tea ginger ale is very crisp which can provide a smooth transition from being hot to cooling down with a strong mouth feel and taste. Not much jasmine to be detected, but it is there.
Now… that 2013 ripe Menghai Dayi was the main feature! Steep one through four were strong and experimented with some Root which is a lapsang souchong liqueur. I will make a huge caution, this alcohol is 40% which is pretty strong. The taste of that stuff with pu’erh was like WOAHHHHHHHHHHHHH.However, going forward to steep… maybe 16 or 18, maybe even 22, this ripe tea kept it’s deep complexity without falling apart too much after steep 10. The liquid kept a 80% hue to it as we continued to drink it and the smell faded some, but the taste was consistent which is what I am most happy with :)
Bathroom breaks: 5
Time: 3 hours
Liquid: something like 1 glass of wine, half a ginger ale, 40 cups of pu’erhs
