I’ve been SO EXCITED to get this order in.
The recommendations have been so glowing around here that it has been hard not to be curious. What held me back for so long, you ask? Not my overflowing tea cupboard (I will let it take over my counter, and don’t care in the least), but my lack of a check book. By the time I finally wrote Eva Lee to inquire as to whether or not her company could take a debit card (they can!), she was sold clean out of the Makai Black in the Assamica varietal, which is (she told me) the tea that all of you lovely steepsterites have been giving such high marks of late. They won’t be harvesting more of that until the fall.
She informed me that she did have the Sinensis varietal on hand, however, and could send it out immediately. How could I not take her up on that? I ordered a few bags of that and one of the Mauka Oolong to try, and spent the last week buzzing around wishing my tea could be teleported here instantly.
The leaves are unusual. They’re long, but not quite as wide as the ones in the picture (to be expected, given the difference in the size of the leaves between the varietals) and much more…squiggly. I have no other word for it. The liquor produced is much lighter (at three minutes)…but because the leaves are so…squiggly…and because I have no scale, I hesitate to say that this is absolute fact, since my estimates could have been off on the quantity of leaf.
How should I describe what I’m tasting? It’s difficult to sort out. I don’t know that I can recall what barley on its own is like, which may be an obstacle to writing a proper review. The comparison to roasted sweet potatoes is instantly identifiable, but there’s something in the aroma that is…more than that. I thought about it for a long time before deciding that it reminds me a little of the smell of miso soup…
Or maybe it’s soba…
Or maybe it’s both.
My second steep — something I don’t usually try with blacks save for the first time I have them, just to see if it works — the leaves literally inflated to fill my little wire basket infuser (because, yes, I broke my glass one, sadface). They fattened up, saturated, unfolded to fill every last bit of space like they had pretensions toward being oolong leaves. I have to think that a longer steep time than 3 minutes for the first infusion would produce a different cup than the one I had, therefore, and am eager to try it…or upping the leaf quantity, one or the other, though I’m not sure where I would expect them to fit had I added any more.
This cup is darker than the first. I’m not sure on my steep time, because I was too fascinated by the leaf expansion to pay proper attention, but it smells delicious. The ‘roasted’ part of ‘roasted sweet potatoes’ is much more prevalent now.
Anybody who has the assam varietal who feels like parting with some of it in exchange for some of mine, lemme know. I’m eager to try more of what they have to offer!
Rating is soft for now, cos I left this review sitting all day after getting distracted by other things.