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Autumn Hearth drank Sticky Rice Pu-erh Tuocha by Chicago Tea Garden

300 tasting notes

I needed something special tonight, and was thirsty so instead of grabbing a glass of orange juice and a cup of rice pudding I grabbed this gem out of the sample drawer. I had opened it before to smell it and tempted to make in last week after Thai food and mango sticky rice, but I thought it was best to let this stand on its own.

The smell is spot on and do is the well I don’t want to say aftertaste as it changes just as you are swallowing. The first taste on the tongue is familiar and spa like and I’m thinking may be my water so I’ll try it next time with spring water, but this can be very easily overlooked as the second taste is the longest and most prominent. Love it! Will reinfuses but for now relaxing with this cup and enjoying the Doctor.

Edit: argh second steep is bitter due to the fine slits on the glass infuser straining ridiculously slow from tiny leaf particles. Will have to use a different strainer.

Preparation

205 °F / 96 °C 0 min, 45 sec

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Bio

Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

Location

Baker Street, Berea, Ohio

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