So, the events herein are from a couple of weeks ago, but the work week from Hades prevented its etching onto this holiest blog-tomes. But…here it is now. Late. As expected. As always.
Big Brass Butiki-s, Round 2: “Playing with Purple Tea before a Tandem Taiwanese Tasting”
(How’s that for a long-arse title?)
March’s Tandem Tea Tasters Googly meet-up was scheduled for the last week in March. The tea in question was to be Butiki Teas’ Taiwanese Wild Mountain Black. A fabulous tea, if I do say so. Problem was, I already used up all of my sample…for this write-up.
Originally, my plan was to use my remaining Taiwanese Assam in substitution. Then a better idea hit me. Yes, I occasionally have those. Not often, but sometimes.
There were two other teas I had to notch off for write-up purposes, and I was getting off work early enough to do a proper…uh…”analysis”. The two in question were an oolong and green tea made from the Kenyan “Purple Tea” cultivar – TRFK 306/1.
I covered this manmade tea plant strain on two separate occasions. Butiki was actually the first company I approached about trying one. Thanks to them, I was one of the first “reviewers” to cover the unique plant. Several months later, I ran into a white version of the tea. It was only natural that it’d show up in other forms eventually. And – boy-howdy – did it.
The two Butiki was a steamed green tea variant and an oolong.
The leaves for the Steamed Purple Green looked a lot like the regular orthodox Purple Tea of Kenya, except for the leaf-rolling caveat. Yes, the leaves were about the same size as the regular Purple, but they were more – well – leafy in appearance, instead of flaky. The aroma reminded me of something between a Kabusecha and a Long Jing. If it weren’t for the dark hue to the Purple, I wouldn’t have known what I was whiffing. It was sweet, slightly vegetal, and mildly mineral-like.
The Purple Sunset Oolong, on the other hand, looked like a roasted Chinese oolong in appearance. The leaves were long, dark, and twisty – a lot like a Dan Cong or a Da Hong Pao. The aroma the leaves gave off was sweet, mildly cocoa-like, and very subtle in its earthy lean.
Brewing instructions for both – per the Butiki page – were very similar. The oolong required 170F water; the other, 180F. The Steamed Green needed about a three-minute steep; same with the oolong. This was a cake-walk.
When finished, the Steamed Green’s liquor turned – dare I say it – dark purple. The steam wafting from the cup smelled like a sencha, but with a little more body. The Purple Sunset Oolong brewed darker with a more rust-red color, and an aroma that harkened back to Dan Cong brews of yore.
Tastewise, the Steamed Green was vegetal and sweet with a creamy aftertaste. The Sunset Oolong possessed a malty introduction that transitioned to a tart middle, and ended with a roasty (almost Taiwanese-like) finish. Sipping between the two was like being sandwiched between two women. Whatever the outcome, my face was happy.
As to a favorite? Gotta go with the oolong, mainly for my oolong preference these last few months. The Steamed Green was damn good, but oolong is where my heart resides at the moment. I thought about doing a combined brew, but that didn’t feel right. These were artistically done on their own separate merits.
By the time I was done dousing myself in purple goodness, 6PM rolled around, and it was time for the Tandem Google Hangout. At first, there were only three of us total – Rachel of I Heart Teas and Jo of A Gift of Tea. Regulars Darlene and Nicole were indisposed – the latter of which was saddled with WORKING AT A TEASHOP!!!
No jealousy here…none at all.
We three marveled and reflected on the Wild Mountain Black, but also discussed other things. The prevalent subject seemed to be the feeling of “chaaaaaange” surrounding the Spring season. I had made it clear I wasn’t a fan of Spring.
In the span of a few weeks, my finances had taken an even bigger nosedive than anticipated. My attempts to look for a second job were proving difficult. (Mainly, finding one that worked around my “full-time” job.) All that rigmarole curbed plans I originally had for World Tea Expo and a book I wanted to finish.
The only thing that was going according to plan was my li’l tea poetry Tumblr.
But that was just on my end.
Everyone else seemed to be going through some time of major upheaval. I won’t go into theirs or anyone else’s. Not my place. The overall feeling we were getting was that Spring was a time of rebirth, but something was preventing the process from taking shape – whether it was our own reluctance, or constant outside influence.
Throughout, the meet-up, my phone continued disconnecting me from Google+. I’m still awe-struck that a Google site has so much difficulty on a Google phone. Then a wonderful thing happened.
Rachel asked, “What’s your address?”
I rattled it off, then asked why.
“No reason,” she said cryptically.
Moments later, my Gmail pinged me. I opened the notification and just…gaped at the screen.
“Late Christmas present,” Rachel said.
Right before we were about to close the tasting off, Nicole (Tea for Me Please) chimed in from her teashop gig – Tea Drunk in NYC. And…the conversation continued for another hour or two. That’s how these tea things work. Time is relative. And we’re all relatives here. In a way.
Following that meet-up, I worked two six-day weeks – barely had enough time to sleep, let alone write. In the interim, though, two wonderful things happened:
(1) Rachel’s late-Christmas present arrived. It was a new webcam. No more Google/phone trouble for me! We test-drove it a few days later. Over tea, of course.
(2) Jo passed along a note to check out Oprah’s magazine for the subsequent month and turn to page 136. And there was her photo…looking all regal with teacup in hand.
As I write this, I’m mentally preparing for the next work day – hopped up on caked white tea. Yep, Spring-sewn change is in the air; transitions are inevitable. But at least I’m in good company.
No matter how far.