Formosa

Tech Fails & Travails #2: Darjeeling & Housekeeping

Blogger’s note: This is a companion piece. To read it’s sibling for further understanding first, go HERE.

Sunday was to be the day.

The day that I would change out one computer to a newer one. That didn’t go quite as planned. Inevitably, I stuck with the old one to get work done. I had two blogs I wanted to write: one revolving around tea and job hunting, the other…a- about the complacency of the porn industry, put as a nursery rhyme. Yes, really.

However, the only writing I ended up finishing was a tea review for a fabulous Turzum estate Darjeeling put out by Thunderbolt Tea. Seriously, it was perfect. Put simply, it was like a Yunnan Jin Cha and a Taiwanese Ruby 18 made sweet-sweet love and produced a cocoa-flavored Indian offspring. (Er…I left that out of the actual review.) I had three pints of the stuff over the course of the day, and it remained strong throughout each steep – even in terms of caffeine.

After giving up on one attempt with the new computer set-up, I hooked up the old one long enough to attend a “meet-up” of sorts. TeaGeek.net (aka. Michael J. Coffey) was hosting a meet-up via Google+’s “Hangout” function to discuss Dan Cong oolongs. I wanted to attend since a blog of mine on the very subject posted the week prior.

My first attempt to connect via phone succeeded, but the sound was garbled. Whole chunks of speech from the various participants simply didn’t show up. To correct this, I also connected on my computer. However, this created an echo effect toward the other members in the Hangout. I tried to mute my phone, but the volume wouldn’t turn off all the way. To correct this little fluke, I logged off and tried to again. My phone registered the Hangout as having ended. That was simply not the case since my computer was still logged in! I gave it at least ten tried before finally giving up.

I was pissed. Tech fail after tech fail had me all red-faced and gritted teeth. I needed an outlet, something to act as meditation. But I couldn’t relax, the three pints of strong Darjeeling wouldn’t let me. Movement, something that required movement!

I know! I thought to myself. I’ll clean the f**king house. ALL of it!

I vacuumed the living room, emptied the dishwasher, dried and folded towels, took out the trash, swept around the litter box, and cleared off the kitchen counters. Once all that was done, I braved my room. My private man-space hadn’t been gutted and cleaned since…uh…The Before Time. Actually, in real terms, not since the mate de coca/flea plague incident of 2010. So, two years. Wow.

Through fits of curses and grunts – manly high-pitched grunts, mind you – I raised the bed, took out old boxes, washed the sheets/comforter, tossed old files, and removed old shoes. How so much stuff had accumulated in my ever-so-small space was beyond me. Over the course of three hours-to-four hours, I practically deloused the place. Hopped up on Darjeeling-fueled determination.

By the time I was finished, I looked at the clock. 7PM. I hadn’t even showered or changed out of my pajamas. That and I had to pick up my brother/roommate and his girlfriend from the airport. I did one last vacuum-run of the kitchen, checked on laundry, then rushed into the bathroom like a military cadet. I was out the door in fifteen minutes. At the airport in twenty. (It was usually a thirty-minute drive.)

All tasks completed, and bad mood abated, I returned to my comfy, pajama-clad self. The thought entered my head to make a Joy’s Teaspoon Lemon Zest latte. I whipped out my IKEA-made milk-frother, but promptly remembered that it had no batteries. I asked my brother for some AAs…and found they didn’t fit. I asked for AAAs. Those were too small. My brother gave it a try with the AAs – he fit ‘em in perfectly.

I gave up on technology for the night, settling in with a teabag of mint instead.

The animals were so scared, their eyes glowed in defense.

The animals were so scared, their eyes glowed in defense.

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Monday, October 22nd, 2012 Steep Stories No Comments

Soba Up, Buckwheat! You’ve Had too Much Oolong Beer!

Obviously, I’m still playing catch-up. This is a flashback to late-January. I assure you, though, it’s totally worth it. Well, if you like tea in your beer. Moving along…

Tea and beer are my two favorite beverages in the world. Yes, the entire world. Both are also extremely habitual and have a lot of history to them. As a result, becoming geekily obsessed with the minutiae surrounding either drink is an obvious conclusion. So, what happens when I learn that both have been – somehow/someway – combined?

Answer: Geek overload.

I have tried several examples where tea and alcohol have been combined. In some cases, it was merely scented teas – either smoked or aged in a barrel – but on the other end of the spectrum are the alcoholic drinks that use tea leaves as an ingredient. My favorites of those, to date, have been an Earl Grey/tangerine zest ale and a jasmine green tea mead. I had yet to run into a brewery that found a creative use for oolong, though.

In the Fall, a friend brought to my attention that Oakshire Brewing out of Eugene, OR. had done just that. Alas, I was a whole week behind the times. The stuff had long since been drunk dry. Fast-forward to January: The purveyor of J-Tea – the pivotal “J” himself – brought to my attention that it wasn’t all done yet. In fact, the beer in question had a second go-around left. Better still? It was a gin-barrel-aged, Belgian-style saison that was brewed with Taiwanese greener-style oolong as an ingredient. An oolong provided by “J”.

Josh Chamberlain brewing oolong in a keg!

Josh Chamberlain brewing oolong in a keg!

My brain exploded.

The tasting itself was being held at a cheese bar in Southeast Portland, and – as luck would have it – it was also one of my days off. Only one small snag, though. I was still sick from the second round of “Le Plague”. I didn’t care; this was worth leaving quarantine.

I was able to form a mini-posse with two other friends to make the trip. Matt Van Wyk – Oakshire’s brewmaster himself – was also on-hand to answer any questions about the brew itself. (And pick his brain, I did.) The name of it was completely awesome: Frederic’s Lost Arm. I couldn’t tell ya what it meant, though.

The brew itself? Needless to say, it was superb. The Oakshire folks know how to brew a damn good beer, and this was no exception. It was strong on the juniper note toward the front, followed by the sour Belgian-ish-ness in the middle. The aftertaste was both sweet and bitey. The only disadvantage was, there was no sign of oolong to be found. I guess all the cask-conditioning willowed away any punch the green Formosa could deliver. No surprise there. Taiwanese oolongs can be on the gentle side. However, if I tried – even through my clogged state – I could remember a bit of a honey-like texture to it.

Short answer: “Dayamn”.

*****

On a completely unrelated night that same week, I finally tore into a sample that was sent my way by fellow writer/blogger, Jo Johnson. She had seen mention of soba-cha on my “Tea WANT!” list and decided to impart some to me. I knew it wasn’t a rare tea to come by, but I was extremely grateful that she beat me to the punch.

For those who don’t know, “soba” simply means “buckwheat” in Japanese. I don’t know much about the grain other than the name being applied to idiots. That said, when I took a whiff of the stuff, I was greeted by a pungently nut-sweet aroma that could rival rooibos in its delivery.

Alas, the taste didn’t quite reflect the aroma’s sweetness, imparting a nutty brew that reminded me of rice, barley, and sweetened peanuts. While surprised with the change in profile, I still rather enjoyed it. The little granules held up to a boiled-water/five-minute brew-up with surprising sturdiness, and it was a far cry better than some rice-laden teas I’ve tried. (Yes, I’m talking to you genmaicha.)

Speaking of genmaicha…recently, I had an epiphany to one day try this blended with a kabusecha-style tamaryokucha (heavily-shaded, curly green tea from Kumomoto) and maybe a dash of Nishio-grown matcha. Maybe I’ll give it a try soon and record the results…but that’s a subject for another schizoid rambling.

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Monday, March 26th, 2012 Beverage Blog, Steep Stories 2 Comments

I work for tea money.

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