Edited by Wholemeal Crank, 16 November 2009 - 02:08 PM.
What Tea Are You Drinking Today? (Part 1)
Posted 16 November 2009 - 02:07 PM
Posted 16 November 2009 - 03:11 PM
Very warming on these chilly days. Not as strong in the cup as some chai blends I have tried from this vendor but the tea stands up well to milk and sweetener and is an extremely pleasant drink with a long, smooth finish.
Posted 16 November 2009 - 07:29 PM
I've got the buzzer set for an hour before dawn, at which time I'll make the Roo and watch the Leonids meteor shower.
I just made a cornish game hen with chestnut stuffing. . .
Would you believe a pigeon stuffed with spam? . . .
Would you believe a rat filled with cough drops?
Posted 16 November 2009 - 08:39 PM
Tonight I'm resisting getting into my sample tea for the next Tea Tasting & Discussion featuring a Fall 2009 Ma Xi, also known as a Harry Crab Oolong. Okay, so drinking a Harry Crab doesn't quite work as an appealing image, but the tea is from Greg at Norbutea so there is very good reason to believe it likely will not hurt you too badly. And the reason for the name is in the link. Check it out.
Posted 17 November 2009 - 09:08 AM
I am eager to get back to tasting more of the pu ehrs I ordered from him.
Posted 17 November 2009 - 09:16 AM
Posted 17 November 2009 - 11:39 AM
I have also been brewing a Lao Tie Guan Yin, Late 1990s aged. I bought some of this many months ago from Greg at Norbutea.com and today tried it gongfu cha style in a Yixing and in a gaiwan. Stone fruit up front with the wood-fire roastiness. I liked it better brewed in the gaiwan and do not yet know if the Yixing clay is still new enough that it is absorbing tea oil and sucking out flavor (which is normal), or if other teas brewed in it are interfering, or if another Yixing pot with a different clay will do better. But for now, the gaiwan brews a richer, fruitier tea liquor. I'll play with this tea in a few Yixing pots and see what happens.
Posted 18 November 2009 - 09:18 AM
Posted 18 November 2009 - 10:25 AM
Posted 18 November 2009 - 12:52 PM
Posted 18 November 2009 - 09:20 PM
Posted 19 November 2009 - 10:48 AM
Posted 19 November 2009 - 05:25 PM
Posted 19 November 2009 - 08:52 PM
This is the first tea I've had that I get what people mean when they refer to "camphor".
My husband and I had a rich meal this evening at the home of some friends and we both ate too much. This tea is acting as a nice digestive.
Posted 19 November 2009 - 11:08 PM
And glad to see you're enjoying that wild white tea, LuckyGirl. It's eye-opening stuff, so distinctive, but very mild for all of that.
Edited by Wholemeal Crank, 19 November 2009 - 11:09 PM.
Posted 20 November 2009 - 09:47 AM
Posted 20 November 2009 - 10:15 PM
This evening, I tried the Lao Cha Tuo from norbutea. It's a lovely sweet shu puerh. Very nice.
Posted 22 November 2009 - 12:40 AM
Posted 22 November 2009 - 01:01 PM
It is nice and full tasting and dark colored. Looks like a black tea.
The label from China says it's made from the China National Produce and Animal By-Products I/E Corporation. Mmmmmm.
I am dipping an Amaretti into it, just out of the oven.
Posted 22 November 2009 - 02:23 PM
Posted 22 November 2009 - 02:55 PM
The jasmine flavor and aroma were very prominent and along with the stronger tea leaf taste aspect it's a winner. I'll be using this as a morning tea until it's used up.
Posted 22 November 2009 - 07:53 PM
Posted 22 November 2009 - 10:11 PM
This evening, finishing off some of the spring floral ti quan yin sampler from Harney & Sons. It is an amazing golden liquor that is quite beautiful in the glass mug.
Posted 22 November 2009 - 10:36 PM
Edited by Richard Kilgore, 23 November 2009 - 10:07 AM.
Posted 23 November 2009 - 10:12 AM
What teas are you all drinking in your part of the world?
Edited by Richard Kilgore, 23 November 2009 - 10:14 AM.
Posted 24 November 2009 - 02:07 AM
Posted 24 November 2009 - 01:20 PM
So what teas are you all drinking today?
Posted 24 November 2009 - 06:41 PM