39 Tasting Notes
what can I say about this tea that hasn’t already been said?I’ll just say this:I made it,I drank it and was great just like it always is…110ml gaiwan 8g tea…
after reading that TheTeaFairy had this tonight I decided to have it as well…I chose to make it in my little Purion pot tonight…it came out rather nicely,I like the way the pot softens the edge on highly roasted teas…high marks again for Stacy,this tea will be on my re-order list(hopefully there’s some left by then)…100ml Purion 8g tea…
well,i lied..i said that I would try the year of the dragon shu this evening but instead im trying this one…this is nice…I really enjoy Bulang teas raw or ripe…another winner from Mandala…110ml gaiwan 8g tea…
pretty good…it reminds me of a tung ting hong or a jin xuan hong… those teas always make me think of my moms rhubarb pie…110ml gaiwan 8g tea…
Mmmm, mom’s tangy rhubarb pie…I remember those too!
before she would make the pies mom would always tell us kids not to eat the pink “celery”..
Haha! Don’t eat the pink celery, that’s so cute! As in don’t drink the Coolaid!
I used to eat it raw, no sugar au naturel , I still do, makes me do funny faces :-) It grows profusely in my garden…
really?i thought it was mildly poisonous when raw..
I don’t know how this urban legend started, that’s why I made the Koolaid reference (oops, just noticed the I wrote it with a C). If I’m not mistaken, the leafy part is somewhat poisonous, that’s probably why people think the «celery part» is too. But I can assure you it is juicy and delicious raw, I’ve been eating it all my life and I still haven’t turn into a mutant, lol!
thanks for clearing that up…I shall give it a try..
Let me know what you think, but I warn you it is VERY tart, so what you can do is put sugar or a sweetener of your choice in a little cup and dip your stick (ugh, now that sounds funny, doesn’t it???)
haha
