What Tea Are You Drinking Today?
Posted 21 November 2011 - 10:14 AM
Very, VERY nice! very bright yet mellow, zero astringency, extremely smooth, somewhat vegetal and grassy, almost more Chinese in character than other, cheaper Japanese teas I've had.
Posted 07 December 2011 - 06:57 PM
Posted 11 December 2011 - 10:53 AM
Posted 11 December 2011 - 05:02 PM
Had the same delicately delicious Gu Zhu Zi Sun Zhejiang green tea from Norbu today, WC, and just now brewing the Tie Luo Han Wuyi Oolong (also from Norbu).
Posted 11 December 2011 - 05:44 PM
Posted 11 December 2011 - 07:53 PM
Posted 07 January 2012 - 12:29 PM
zen flower oolong, tung ting oolong, green jade oolong, ti kwan yin
i tried the formosa green jade oolong this afternoon after shopping at farmers market-
nice aroma,not bitter
Posted 08 January 2012 - 02:23 PM
Today started with Song Zhong Dan Cong Oolong from Tea Habitat, continuing a session from yesterday--I packed so many leaves into my little pot that I am still barely able to do more than flash rinses to keep the infusions as dilute as I prefer, and I think I am up to 15 or so.
I took a break for some variety--Ya Bao white buds from Norbu, with a few disks of fresh ginger sliced into the pot. The combination was pleasingly zingy.
I've been drinking the usual abundance of oolongs, a little puerh, and morning sencha. I'm on the last of my senchas from my order from O-Cha, but have enough from Yuuki-Cha and Den's left so that I won't be ready for another order for months yet. I hope they have some of the lovely Kamairichas from our tasting still in stock by that time.
Posted 01 February 2012 - 07:59 PM
Other teas lately have included lots of oolongs, deep roasted alternating with light, some Dan Cong occasionally, and a sad experience with a batch of Li An Gua Pian, the first I'd ever had, that seemed off from when I opened it--perhaps because it was one that I waited a long time to open after ordering it, and it sat waiting for me to finish off some other greens before I started with it. I'll definitely give it another chance, but will be more careful about freshness when I get it next time.
Has anyone else been drinking tea, or is it all turned to coffee through this odd winter?
Posted 05 February 2012 - 07:37 AM
goomtee- several weeks ago i purchased a few of sample size teas from www.uptontea.com
I still prefer drinking -oolong esp. baozhong
Posted 18 February 2012 - 09:48 AM
Posted 21 February 2012 - 08:04 AM
I made small melitta filter coffee-columbian suprema bean finely ground with small burr grinder.
WOW did it taste good.
I am stilling drinking tea-as beverage of choice-
Posted 21 February 2012 - 08:16 AM
Posted 04 April 2012 - 10:37 PM
Today, I started with Honyama sencha from Yuuki-cha, moved on to a mix of some Jin Guan Yin and Tie Guan Yin from Norbu (tail end of one, eeked out to a thermos-full with the other), and this evening enjoyed many infusions from another new green tea from Norbu, his Kai Hua Long Ding, quite delicious and clearly in the Dragonwell style, and then on to Mi Lan Dan Cong, a mellow and quite reasonably priced Wudong oolong that is better than most of the 'commercial' DCs/Phoenix oolongs I've met (not that many yet, but a few that weren't very nice).
Posted 09 April 2012 - 11:21 PM
But this French Earl Grey is not for me. For one I don't like tinkering with timeless classics like an Earl Grey (which some may say is already a tinkered tea). But also there are too many floral high notes and too much perfume in my cup. Although the flavours are anchored in what I think is a good quality black tea blend, I just didn't feel like I was drinking tea.
Posted 13 April 2012 - 08:55 PM
I'm currently enjoying a session with some Tie Guan Yin from Norbu, a very tasty straight-up oolong. Sweet, floral, but unflavored/unscented, just delicious C. sinensis. Unless I'm skipping C. sinensis entirely, I pretty much stick to plain teas. I do drink scented/flavored teas on occasion (mostly when my usual teas are not available), and I've tried Earl Greys quite a few times, some fancier and some less expensive brands, and I have never been able to enjoy any of them. I think I must be missing some scent receptor that enables one to experience pleasure from bergamot. But that just means more Earl Grey for the rest of you, right?
Posted 02 July 2012 - 11:00 PM
Posted 14 July 2012 - 04:01 AM
-overheard from a 105 year old man
"The only time to eat diet food is while waiting for the steak to cook" - Julia Child
Posted 16 July 2012 - 09:18 AM
"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)
Posted 16 July 2012 - 03:48 PM
And now, moving back to a nice Alishan oolong--Tsou Ma Fei from Norbu. Spicy and floral and sweet.
Posted 14 August 2012 - 02:44 AM
Feeling sorry for myself, working on a manuscript on Australia Day. Drinking Australian Sencha packed by McIvers (at the Victoria Market in Melbourne). I'm no expert, but it is nice - perhaps not as 'grassy' as I like.
I just read an item from a media watch regarding Ito En sourcing tea from Australia and sure enough: http://www.itoen.com...duct/index.html
I guess that means that the tea in my Costco green tea bags may circumnavigate the Pacific from Australia to Japan to the US and back here.
Posted 12 September 2012 - 10:42 PM
Posted 13 September 2012 - 11:22 PM
Posted 19 September 2012 - 06:25 AM
Posted 19 September 2012 - 01:54 PM
Posted 04 October 2012 - 09:43 PM
Enjoying several different teas today: started with some Jin Guan Yin, a nice lightly oxidized green oolong from Norbu, then moved on to the end of a package of a Taiwanese 'White Oolong' from Norbu, a splendid tea that seemed aptly named as one that has the delicacy of a white tea but a delicate oolong richness as well; and am finishing an all-norbu day with some of last year's Gu Zhu Zi Sun, a green tea from Zhejiang that was hoarded in my cupboard a little past it's prime, but that is still quite tasty and vegetal.
Posted 05 October 2012 - 02:04 AM
I have another cold brew of lemon verbana going now, we'll see how long that takes to ferment and I'll let you'll know how it tastes.
I just finished a pot of my favorite Lapsang Souchong, from Mountain Rose Herbs. I am finishing it off by smoking a bowl of toasted Vanilla Cavendish tobacco in my Turkish Meerschaum pipe, while sitting on the porch, looking at the trout stream behind the house, listening to the whippoorwills, the gurgling water, and tree frogs, and watching a lightning storm come in over the mountain. Life is good.........
Life is good!
Posted 06 October 2012 - 02:51 PM