I am just getting moving today. Literally. I woke up at 3:30pm.
What that means is that today’s brainpower is exclusively reserved for what I’m working on, which means that I’m not allowed to do things like distract myself with tasting notes.
So that means a tried-and-true standby.
My poor coconut pouchong. It’s so parched and brittle and dry, now, despite being stored in a tin with an airtight, rubberized seal. Polishing off the last bit of the container I put it into has been daunting, but I really ought to bite the bullet and just make a gigantic pitcher of it iced, to make room for fresher stuff.
Still good though. It’s not fancy. It’s not rare. It’s not even as complex as most of the teas I enjoy. It’s just expertly balanced, and creamy and coconutty and delicious, and I love it.