This spring has been chillier than usual and the marine layer lingers long everyday, so things around here been pretty glum. Garden’s moving a little slower in the cold. I’ll take the cloud cover and cool weather for choking smoke and the 1-teens we experienced a few years ago when the tomatoes and watermelons exploded on the vine.

I’ve let the weather pattern bring out my laziness, which leads to introspection. I’m taking a good, long look at who I am, what I want to contribute to this life and how to do so. With the introspection has come an unhealthy dose of philosophical thinking. I feel bound by limitations; whether they are perceived or legitimate, I am still working out. The air is clear but I’m suffocating.

beerandbeancurd coming to the rescue again!

Grandpa in the shou stein that always makes me think Martin, this is a good, cozy ripe. Fresh with some fermentation that at first reads fishy then moves into barnyard and cow hide. Main taste is composted leaf juice/tannins (surprise surprise) with tobacco and some clean wet earth, wet rock, mushroom and tangy metallic feel to bring my mind back from the dairy ranch. A hint of some cypress chill opens my sinuses. I get a little of that nutritional yeast I find common in shou. Clear body, not murky. This isn’t one of those creamy and sweet winter-weather comforters — it’s good for today’s weather and I think would also be excellent on a hot day.

Not a tea worthy of contemplation but wholly welcome and easy to drink. Glad I had it after breakfast, though, because it has an acidic feeling in the body.

Flavors: Acidic, Autumn Leaf Pile, Barnyard, Cedar, Compost, Dark Wood, Fish Broth, Metallic, Mushrooms, Tangy, Tannin, Tobacco, Wet Earth, Wet Rocks, Yeast

Preparation
Boiling 8 min or more 4 g
Martin Bednář

Eh. Me? Yep, back then I was drinking shengs in grandpa style, because I haven’t got a gaiwan I suppose.

derk

Heh, I used to do that, too. What reminds me of you is that the stein has an image of Prague on it!

Martin Bednář

Ah I see the reason now :)

beerandbeancurd

Life, friend. I tell ya what. <3

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Comments

Martin Bednář

Eh. Me? Yep, back then I was drinking shengs in grandpa style, because I haven’t got a gaiwan I suppose.

derk

Heh, I used to do that, too. What reminds me of you is that the stein has an image of Prague on it!

Martin Bednář

Ah I see the reason now :)

beerandbeancurd

Life, friend. I tell ya what. <3

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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Sonoma County, California, USA

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