Queued post, written September 19th 2014

This tea was the one that made me place an order with Yunnan Sourcing in the first place. I’ve never ordered from them before, but then someone in the chat room (which you should all visit now and then, you know!) asked if we had ever had it and it was also mentioned that YS were having a good offer up at the time. So, having already fulfilled my requirement for being allowed to order tea (emptying the yet to try box) I decided to just be spontaneous and try it.

The thing about this one is that during preparation it has been roasted with a kind of sugar similar to muscovado. This made me think it must have been sort of caramelised and it’s not really a secret that I am generally attracted to caramel-flavoured things and I love food that has been cooked with sugar and butter. In Denmark we do this with small cooked potatoes as part of the traditional Christmas spread. On the other hand, I don’t like having sugar in my tea. I find it unnecessary and in some cases actually unpleasant, so that was a bit of a gamble.

Quite sweet. A bti too sweet really. underlaying notes of hay, wood (oaky) and a bit of earth. It’s having pu-erh-y thoughts, this tea. Perhaps that’s what it actually wanted to be when it grew up. As it cools it just tastes more and more like a cup of ordinary Yunnan black which has had a spoonful of sugar added to it, and we’ve already established previously that I don’t like sweetenener in my tea.

Re-steep is a bit thin, in spite of having steeped for rather a long time, due to receiving a telephone call from a friend whom I haven’t spoken to in a couple of years. He’s just become a father for the first time. The re-steep is very much a pale imitation of the first steep. It’s the same as the first, only… less. Much less.

I feel a little disappointed by this. It wasn’t what I imagined it would be, although now in the harsh clarity of hindsight I don’t know how I could make this mistake. Sugar is sugar and caramel is not made of only sugar. I love caramel flavour in my tea, be it naturally occuring, manipulated out in processing or added flavour. I hoped this would be more caramel-y.

I’ll give it some points for being interesting though, and drinking an interesting tea is always a good experience regardless of how it tastes, because I’ve never heard of tea being roasted in sugar before.

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Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

The Formalities

Contact Angrboda by email: iarnvidia@gmail.com
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014





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