Various Artists

Finishing up Fortnum & Mason’s Assam Superb, but I didn’t have enough, so it’s 2 parts Assam, 1 part Darjeeling. Still working on whittling the sampler down.

This is an improvement from the plain assam, I think. I can’t really taste the darjeeling’s muscatel flavors, but it keeps the assam from being so dang strong.

Using up my sample of Kusmi’s Anastasia in an effort to make my Cupboard one page again. Slowly but surely, I’m getting there.

I used one part Anastasia, one part Harney & Sons Earl Grey Supreme. The lime notes from the Kusmi tea are present but nearly buried beneath the Supreme. That doesn’t matter much, though. This is still a hearty, lovely cup of Earl Grey.

One part Made Of Tea’s Bai Mu Dan, one part TeaSource’s Hunan Silk, one part Joy’s Teaspoon’s Plum Crazy. I basically made a melon/plum black/white/green mess in order to use up the last bits of a few things. Just tidying up the tea corner.

It came out light tan and smelling more like melon than anything else. Same goes for the taste. It’s actually pretty delicious! Sweet melon with notes of plum, backed up by a light white/green tea flavor. The teaspoon of black tea is pretty much lost. This tastes like what Arizona’s fruity green teas should have been. Kinda sad this was a one-time thing.

Couldn’t decide between Spicy Pear or Spicy Apple by Joy’s Teaspoon, so I made a half-and-half pot. Tasty fall harvest tea.

Finishing up Kusmi’s Prince Vladimir. One part of that, two parts Constant Comment. Clovey, orangey, with a little bit of cinnamon. Perfect for the day before Thanksgiving.

Two parts Teapigs’s Darjeeling Earl Grey and one part Harney & Sons’s Earl Grey Supreme. Made this just to use up the Teapigs EG, the last of my Pick ‘N’ Mix.

I just noticed I reviewed the Teapigs EG seven years ago and had completely forgotten about it. Not that that really says anything about it — I’ve tried hundreds of teas and I’m sure to forget some along the way.

Anyway, I can just barely taste the darjeeling notes over all this bergamot. But that doesn’t really matter to me. This is still a very satisfying, restorative cup.

I made this with 1 part White Tea With Apple and Holiday Spice by The Steeping Room, 2 parts Harney & Son’s Cranberry Autumn. I had bought Cranberry Autumn recently for nostalgia’s sake. I haven’t had it in a few years and wanted to see if I still liked it.

I used the white tea’s parameters and the result is just kinda ok. It’s lighter than a black tea, with notes of raspberry leaf. The apple is faint, mostly hiding behind the cranberry. There is the tiniest bit of cinnamon warmth. All around, this is weak and smells a lot better than it tastes.

My original plan was to blend the white tea with Constant Comment. I should have done that.

Mixed two parts Fortnum & Mason’s Assam Superb and one part David’s Tea S’mores Chai. I was mostly just trying to use up that mediocre chai. Went with a short steep time to try to accommodate the Assam. It worked pretty well, too! The smoky notes and bitterness kind of disappeared. And the chocolate flavor is not drowned out by the Assam at all. I can still taste graham crackers, too.

I blend my teas all the time and almost never record it to Random Steepings. I’m going to change that!

I call it Mango Shortcake.

One part Harney & Son’s Mango black tea, one part The Tea Table’s Bourbon Sunday Blend. It smells like sweet vanilla cake and preserves. So fruity and yet so creamy. I had it hot, but I can’t wait to try it iced. I wonder if I could blend something like this on Adagio.. hmm…

Last Sunday I got a (fairly large amount) of some black tea from Azerbaijan from a friend of mine, who in turn got it from someone who visited Azerbaijan a while back. There is not much information on the box, but the tea is from Lankaran region. Unfortunately, the production date is unknown.

It has a somewhat unusual dry leaf aroma of cigars, peat, prunes. The wet leaves have a similar scent with further notes of motor oil and some more fruity ones.

I am a little surprised how smooth the tea is given the broken up leaves, I was expecting more astringency. Instead, this is a pleasant sweet, woody and fruity black tea with very little (if any) bitterness or astringency. I suppose the smoothness might be partly a result of it being aged (i.e., old). The profile does remind me of a mix of some Georgian black tea I had with a 7 years old purple varietal black tea from Dehong I had recently. The aftertaste is quite sour and has notes of cedar wood, leather, and cookies. It has a decent longetivity and evoves into a sweet one. I also seem to get some body warming sensation from the tea.

I was not expecting much from this tea, but it turned out both a bit unique and very much drinkable. I just wish I had just a bit information about it.

I wasn’t going to drink any more tea today, being the evening and all. But watching a documentary film about sexual abuse of children by priests in Poland made me sick (I couldn’t finish it tbh) and decided to brew up a tea labelled as 2013 Ban Zhang I received from Liquid Proust.

The tea is good…

Song pairing: https://www.youtube.com/watch?v=zNCw9ON4eeo

Today while packing I was drinking another tea from the group buy conducted by Liquid Proust. This one was a semi-aged sheng labelled as “Dat TW stuff”. It was an interesting tea to try for sure, especially given my lack of experience with aged pu’er. I suppose this particular one has seen a relatively humid storage, but I can only guess given the information I have.

The tea was very strong on the camphor and mint notes, but also had a lot of fruity ones. In particular, I noticed plums and, surprisingly, also orange. The orange note completely escaped me initially, but once I noticed it, it captured my attention.

The most memorable aspect of this tea was the qi for sure though. Super dreamy and no rushy feeling. I was drinking the tea from flask also in the bus on the way to the airport, with mist and hail outside, listening to some vaporwave music and it channeled me into pretty eclectic lucid dreams, while also making me feel relaxed and in-peace-with-the-world.

This morning I pulled out one of the teas from the recent Taobao group buy organized by Liquid Proust. On the label it says “Black cake”, which is the only information I have besides the tea itself. Of course, that much I could extract by looking at the leaves anyway :D

Judging by the spent leaves, this is made from older leaves than the standard hong cha production. They are large and stout with thick stems. They remind me of either mid to small sized huangpian leaves or the kind of leaves you would see in Taiwanese oolong production.

The tea turned out to have more longetivity as a result as well. From the 3g, I got 10 infusions of 50ml, but I probably could have gotten one or two more, judging by the fact that some leaves didn’t properly open up after that. Another interesting feature is that the tea can withstand high temperatures very well and in fact needs close to boiling water after steep 6 or so.

The taste is not too pungent, but quite nice. I found the profile to be similar to some pour-over coffee. There is a floral quality that’s common in sun-dried black tea as well as the roasted, tannic and a touch fruity flavour. However, it is sweeter than coffee, even though less so than other black teas. Compared to those, there is more bitterness. I also noticed a tobacco note on top of those. The aftertaste is again not strong, but lasts long. It is drying and reminds me of peach skin.

The mouthfeel is not too interesting, but the relatively light body makes it easy to drink. There is some cha qi too, mostly caffeine like effects I’d say.

Today I am having ripe pu-erh by Pinky Out that I pulled out from the Discovery TTB. Despite being sick, I can tell the tea has a pungent smell that’s very pleasant. It seems that it requires longer steeps than what I am used to with shou. It has a very good body though. Once I tasted it, I felt that there is something missing in the higher notes, which are there but give way very quickly to the earthy/savoury ones. Therefore, after two washes and two infusions, I added some orange blossoms, which complemented the tea very well. I have a feeling it works better than chenpi which is usually used, at least for this particular tea.

[Some zheng shan xiao zhong I received from a friend]

Starts of very light with strong smell of longan fruit and fermented apricots. The fruitiness is definitely present in the second infusion’s taste, which is also more crisp and medium to full bodied. There is some coffee bitterness and in the smell I noticed nettle, strangely enough. Third infusion has more sweetness, akin to sweet potatoes. Starting from fourth, but especially in fifth infusion, astringency appers fully, changing the mouthfeel again.

I feel like this is a fairly unusual black tea, it reminded me of the “Longan Nectar” oolong by Taiwan Sourcing, but it is more sweet and not quite as fruity as that one.

Last night I drank a sample I got from Liquid Proust, labelled only with “1998 dry-stored xiaguan”:

1 rinse, smells like smoke and forest

5 mississippis: smells overwhelmingly smoky, tastes like smoke and the way tobacco ash smells and light bitterness, what the heck is this stuff oh hey the aftertaste gets cool fast. I like this and don’t understand why.

10s: More distinctly charcoal smell and initial taste. I just found myself singing “what the f***… is this s**t? I don’t understand / but I think I might be happy!” I feel the charcoal down my throat. It’s lingering for ages, coolness in the throat and light charcoal breath on the exhale.

15s: Mostly same, except I think there’s something else trying to peek out from behind the charcoal, I just can’t figure out exactly what it is. Some sort of dark fruit, maybe?

20s/25s: I feel like I’m drinking the fire out [under the open grill at my parents’ beach house] once it’s down to smoldering coals and [my grandmother, who passed away a few years ago] is just sitting there watching the corn husks blacken into the night.

30s: A trace of something lively is coming in. I don’t think it’s bitterness? More of a texture thing maybe, a very mild astringency. This is not a sneepy tea despite its age – this is an alert tea. Not manic, just alert. Wish I’d tried it in a morning instead, but 20 years old felt so safe for late at night!

35s/40s: Smelling something.. sweet?… peeking out. Wat. Maybe straw? But not quite. God I’m so confused. The smoke has receded a bit.

45: A bit simpler. Back to tobacco maybe. Bet I could push it much further, but I gotta get to bed and it’s already been a lovely journey, full of charcoal and happiness. I really wish I could buy more of this, but it’s basically a mystery sample.

Rating: 76

This is a tea I was gifted from Todd from his China trip. It says “Meng Ding Shan Cha” on it, but I don’t know the brand or shop it came from. There is a panda on the front of the package and “Fangxiang” possibly is the brand? Inside are a bunch of individual plastic wrapped packets of loose leaf Chinese green tea. Each packet is about 4.5g of tea.

I tried one packets in a liter for cold brew and it came out a bit weak, so on my next try I used two packets for a liter which came out just right for me. It’s crisp and vegetal, I get notes of leafy greens and cucumber, as well as a sort of wet metallic note that makes me think of spring water and mossy rocks. It’s a quite refreshing cold brew.

Flavors: Vegetal, Green, Cucumber, Metallic, Spring Water, Wet Moss, Wet Rocks

Rating: 82

Todd gifted me some Chinese green teas from his trip to China last month. I don’t have any information on these teas aside from translating the type, and this one is a Long Jing (Dragonwell). No steeping instructions, so I just defaulted to my norm for green tea, of 2g/350ml 175F water, steeped for 2 minutes.

The aroma off the spent leaves was roasted nuts, and while I get a little of that from the cup, I also smell more vegetal notes, like peas or green beans. The liquor is pale yellow and very slick and warming. There is a little earthy nuttiness there, but mostly the flavor is very buttery greens. It’s been a long time since I have had a Dragonwell, and I’m really enjoying it. It’s very relaxing and feels good on my sore post-dental-surgery mouth.

Flavors: Earthy, Nutty, Vegetal, Peas, Green Beans, Butter

Rating: 70

I received a sample of moringa mixed with mint leaves from a coworker (I don’t know the company/source). I put the entire sample into a liter of water and coldbrewed.

Drinking it, I’m not sure I actually can taste the moringa?! It is very refreshingly mint forward, with a nice cooling menthol note after the sip, great for quickly quenching thirst. If I try pick apart the flavor more, I get perhaps a hint of a vegetal/marine note, but it is so far behind the fresh peppermint it isn’t really that noticable.

I’ve always heard moringa and spirulina can have polarizing flavors, so perhaps this is a good option for those that don’t care for the taste (my coworker uses it for health benefits related to her menopause). I’m just getting nice, refreshing cold brew mint tea (which I love), with maybe a hint of a Moroccan Mint green tea vibe, sans the smokiness that is often in Moroccan Mint because of the gunpowder tea.

Rating: 72

Back in summer of 2018, I signed up for Liquid Proust’s “intro to pu’erh” giveaway and received several samples, which have been “aging,” mostly forgotten, in the back of the tea cupboard since then. None of the packages fully listed the name of the pu’erh, the company/source, and in some instances, even the year. This was one of them… the only thing written on the package was “Purple.” A search of “purple pu’erh” brings up so many possible hits from Yunnan Sourcing I have no idea what it could possibly be. If anyone has any ideas, feel free to let me know! In any event, I’m using it for the April prompt “a tea that includes a color in its name.”

Prepared gong fu, but with much less leaf than my “water-to-leaf ratio” cheat site calls for… after the absolute bitter-bomb that was my last gong fu session, I’m going to dial back and see how it goes. The sample was 12g and I’m using half of it (6g) for my mini 180ml teapot.

180ml (mini pot) | 6.07g | 205F | Rinse/10s/15s/20s/30s/45s/60s

The smell of the leaf after the rinse is sort of spicy and musky, reminding me a bit of burning wood chips. The first steep reminds me of that in the flavor as well… there is a smooth mix of wood/smoke/pepper which is quite pleasant and lingers after the sip. During the sip there is a sharp, slightly tangy note a bit like a cross between bitter melon and white grapes. There is almost a taste bordering on sour apple as the tea cools and I get to the bottom of the cup. The flavor stayed consistent throughout the steeps, though the fruity notes popped a bit more later in the session. The smoky wood aftertaste persisted.

Sampler September! This is another sampler from my TeaFest PDX fundraiser box. It was a single teabag of pu’erh inside a sealed card from the Taoist Tai Chi Society of the USA, Oregon Branch. The card has directions for preparing it iced, which is how the Taoist Tai Chi Society prepare it for the convention. While I would certainly like to try a straight pu’erh iced, their directions are for the “pour over ice” method, which I really dislike (I never put ice in my tea because no matter how I make the ice or where I get the ice, it always makes my tea taste funny to me), and there just wasn’t enough tea leaf when I opened the bag and weighed it to do a cold preparation using my own preferred methods. So I just steeped it warm instead.

A dark and earthy morning cup. The aroma is strongly mineral-heavy ground, with small hints of smoke and leather. On the sip it veers more in the marshy/wet ground direction… it’s not one of my favorite flavors, but it also is more smooth and unassuming than I usually get with that flavor. Very earth with a strong “wet rocks” minerality. It’s an easy sipper, despite the fact that puerh isn’t my favorite tea in regards to taste. I really like the thick and smooth mouthfeel, though. Most straight pu ends up around the average mark for me, this one is mellow enough I think I’d rank it a bit higher, like a 65…

March Mad(Hatter)ness Round 3

I decided I’d take the remainder of this weekend when I have more “tea time” available to punch out the remainder of my March Mad(Hatter)ness rounds! Then I could spend the rest of the month working on sipping down as many of the entrants as possible (already have three down!) I have to say, these final pairings were really tough!

Uji-Houjicha: Yamashiro-no-Sato by Fukujuen VS. Ya Shi Xiang “King of Duck Shit Aroma” Dan Cong Oolong by Yunnan Sourcing

When I saw this match-up, I knew it was going to be tough given the similar roasted/nutty flavor profile of both teas! That’s why I knew I needed the extra time to sit down and carefully drink each tea side-by-side.

The houjicha has a strong oats aroma this morning, and I’m also getting a sort of caramel note on the nose as well. Pleasantly woody with a deep roasted nuts and oats vibe, plus a hint of a honeyed/cinnamon sort of sweetness at the end of the sip. I actually don’t remember my previous cups being this sweet, but it is a welcome flavor and accompanies the darker/toastier notes well.

The Ya Shi Xiang Dan Cong is smelling a little more floral/mineral this morning, though it still has that strong, nutty profile. It isn’t has roasted in flavor as the houjicha. Rather, it’s more a silky/buttery note. There is a stronger “earthy/mineral” taste late in the sip that lingers to the aftertaste, that is leaning more towards a “raw nut” sort of flavor than a “roasted nut” sort of flavor. The minerality is a much more prominent note today, and I have a strong vegetal aftertaste as well, that tastes mildly of green beans and peas. This particular cup is leaning much differently than the last few I brewed, where sweeter notes presented, leading to more of a “nutty dessert” vibe. Honestly, I preferred the nutty dessert to what I’m tasting at this moment (not to say that it is bad, not at all! Still a very pleasant cuppa!)

Both are solid teas, but tasting them together makes it a bit easier to see that my taste preferences are for the Uji-Houjicha! (Or perhaps the Ya Shi Xiang Dan Cong just performed poorly today… but that’s how it goes with tea battles, I suppose!)

Uji-Houjicha: Yamashiro-no-Sato moves on!

White Rose by T2 VS. Minnesota N’Ice by TeaSource

There isn’t much more to say regarding the flavor of White Rose — it is rose. Strong rose. The sort of perfumy rose that is hard to recommend to anyone, but I love. I’ve actually had a lot of this tea over the last week, but mainly I’ve been enjoying it as a mixer in other things: I’ve made some amazing fruit smoothie concoctions with a nice rosy note added! And while I enjoy this tea as a warm, straight cup, much like the Lavender Sunset tea earlier, it isn’t the sort of flavor I’d see myself grabbing very often, I have to be in the mood for that sort of really strong floral. Otherwise, I’m far more likely to use it as “flavoring” than as a tea.

Minnesota N’Ice is a flavor profile that is somewhat familiar and comforting; reminescent of Earl Grey, while being its own thing. This tea is also floral, but not the sort of florality present in White Rose; its a gentle, sweet, underlying note that even those that dislike floral teas would probably find inoffensive. The citrus is a bright, tasty orange, which is a flavor I often find abrasively artificial in tea. It’s more of a sharp orange peel flavor, but that layered with the sweet/minty floral undertones is just so pleasant. It’s a more “textured” tea than White Rose.

Minnesota N’Ice moves on!

March Mad(Hatter)ness Round 4

The final battle!

Uji-Houjicha: Yamashiro-no-Sato by Fukujuen VS. Minnesota N’Ice by TeaSource

This match-up is tough, these teas are so different, and so enjoyable in their own right! I’ve been working my way through both cups, trying to make a decision, and I feel because I really enjoy the flavor of both, I’m having to reach to other qualities; in this case, the texture of the tea, which honestly isn’t something I think about very often. Something about the flavorings used in Minnesota N’Ice can leave a very subtle “oily” feeling on the tongue after the sip, which, on some sips, can present as a bit drying. I suppose some people might find the flavor “perfumy” the way French tea flavorings have that sort of subtle quality. The houjicha is smooth with no drying qualities at all, and while it leads with roastier/woodier notes, it leaves the end of the sip with a bit of sweetness. It has a more satisfying feel sip after sip, drinking both cups side-by-side.

Uji-Houjicha: Yamashiro-no-Sato by Fukujuen wins!

March Mad(Hatter)ness Round 2

Since I have no interest in leaving multiple notes for the same teas over and over, especially in a short period of time, but want to relay my subsequent March Mad(Hatter)ness rounds, I’ll be doing them under Random Steepings. These are the results for Round 2!

Peach Cobbler by Bird & Blend Tea Co. VS. Uji-Houjicha: Yamashiro-no-Sato by Fukujuen

My one issue with Peach Cobbler, initially, was some astrigent/drying qualities at the end of the sip, but I found that when the tea cooled a bit, that went away completely, leaving a super smooth, bread-slathered-in-honey, vanilla-sweet, juicy-peach tea. This is certainly one of the nicest peach teas I’ve had; despite being very simple in composition, it is deeply satisfying.

Uji-Houjicha continues to be an outstanding quality houjicha; roasted, nutty, woody, oaty, tasty. Very warm and satisfying.

This is a tough match-up! I am really enjoying both of these teas, and I feel it’s hard to judge a flavored tea that does a great job at recreating its intended flavor against a stand-up example of a straight tea. I think, if I get down to the nitty-gritty, the base leaf in Peach Cobbler could be nicer — a bit more malty/bready to really sell the cobbler pastry (that is, I think an Assam base would aid it better than the Ceylon it currently uses), and perhaps just the lightest addition of some spice, since I think every memory I have of peach cobbler at least includes cinnamon. While this houjicha just makes a satisfying cup with rich flavor notes without tending towards dustiness, barkiness, or bitterness every time.

Uji-Houjicha moves on!

Ya Shi Xiang “King of Duck Shit Aroma” Dan Cong Oolong by Yunnan Sourcing VS. Apple Barley Tea by Lupicia

I tweeked my leaf amount for the Ya Shi Xiang Dan Cong and now I’m not getting that slight drying sensation. It’s very smooth, still strong in toasty nuttiness, a little honey and floral sweetness, and a lingering minerality.

Up against the apple-flavored mugicha… I do really enjoy the mugicha, and it is the sort of thing I find myself in the mood for often. And, I think, if my plain Hida Mugicha had ended up in the bracket, it might have won this round?! But my feelings are pretty much the same for these flavored mugicha, which is that the flavoring feels like more of a novelty than a “cohesive part” of the blend. It’s fun, but doesn’t particularly add much to that extremely strong, coffee-esque flavor of the roasted barley.

Since I feel the flavors of the Ya Shi Xiang create a more “cohesive” taste (a nutty dessert), the Ya Shi Xiang “King of Duck Shit Aroma” Dan Cong Oolong moves on!

(And honestly, it’s going to be a tough match-up between it and the Uji-Houjicha! They have such similar flavor profiles…)

Chocolate Covered Strawberry Pu’erh by Teas Etc. (Snake River Tea) VS. White Rose by T2

For someone who doesn’t really like pu’erh, Chocolate Covered Strawberry Pu’erh is one that I do enjoy each time I make it; that said, the rich cocoa and subtle sweet fruit notes are still on a (much more dominant) earthy/dirty pu’erh base, which just isn’t a flavor that is ever going to be one of my favorites.

White Rose is, by all accounts, an obnoxious example of a rose tea and the sort of floral tea that would be a perfume/bath product abomination to most; but I’ve found that I rarely seem to fit in with “most” when it comes to my tastes and tea, and I really enjoy that super strong rose flavor. So it would be easy enough to award this round to White Rose on taste alone. But I think, more than that, is when I think of the functions of each tea; I really only like Chocolate Covered Strawberry one way, which is as a hot tea, and I do appreciate how warming, energizing, and settling it is. But I enjoy White Rose warm, iced, with milk, added to smoothies, brewed in lemonade… it is just more versatile for me. Which makes it a clear winner in this match-up.

White Rose moves on!

Minnesota N’Ice by TeaSource VS. Sakura Rooibos by Lupicia

Drinking Sakura Rooibos again, I almost feel I may have judged it too quickly, and kinda regret moving it on. I’m far less impressed now than the night I first drank it. Mostly, it’s just a difficult tea to brew. I usually “grandpa” rooibos blends by leaving the bag in, but because of the salt on the sakura leaves, the tea becomes way too salinic to do that. And I’m just having a hard time finding a steep time before discarding the leaves that produces a good, rich flavor, but doesn’t soak them so long that the tea becomes overly salty. I also find that while it wasn’t medicinal for me on my initial tasting, when I was typing up my notes with a steaming cup in front of me, that I am getting some medicinal notes coming out when the cup cools down. I’m hoping that brewing latte-style might fix some of these misgivings since I have a lot of leaf to get through.

In comparison, Minnesota N’Ice may be a more “classic” flavor profile, black tea with citrus, but despite not being a rather-hard-to-find flavor that I really enjoy like sakura, it really does do this concept well. The base is smooth, any addition of the jasmine green to the base, rather than distracting, adds a mellow floral/minty undertone to the whole tea, and the really crisp and bright orange layers over it well. It’s a very “Earl Grey”-esque sort of tea, but it’s also really good. This was probably the easiest match-up for me thus far!

Minnesota N’Ice moves on!

Rating: 88

Oof, getting into the “Random Steepings” entry is a true testament of willpower…

I received this Grecian Mountain Tea as a gift from Meowster, which arrived with the items I’d requested in a cupboard destash a few years ago. As I recall it was a hand-labeled bag with some Greek writing on it, so I have no idea the company/source (other than it probably came directly from Greece). At the time, I had never heard of Grecian Mountain Tea, and I really enjoy learning (and trying!) new things. The herbs in the bag were so huge and soft, and have a delightful scent that is sort of like a cross between citrus and hay.

I never know how much to use because of the size of these things, so I just stuff as many as I can fit into my corn fiber fillable tea bag. The tea brews up a delightful golden color and smells even more wonderful brewed; oddly enough, I get a caramel apple aroma, as well as honey, lemon citrus, and a slight herbaceous aroma. I don’t think I’ve ever smelled a straight herbal infusion quite like this.

I love the flavor of this! I know there are people who say they get an apple note from chamomile (I never have… I just get a blech-yuck note from chamomile!) but I am definitely tasting apple in this. It also has a honey sweetness, and a slight florality, a touch of citrus, and very subtle notes of hot hay and mint. Mostly I’m getting honeyed apple and sweet flowers.

Thank you so much for letting me discover such a wonderful tea, Meowster! I will happily enjoy this in the evenings, and when it’s gone, I’ll have to look into where I can acquire more.