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What Tea Are You Drinking Today? (Part 2)


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#1 Richard Kilgore

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Posted 03 December 2009 - 12:44 PM

[Moderator note: The original What Tea Are You Drinking Today? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: What Tea Are You Drinking Today? (Part 1)]

 

 

 

 

Started the day with the MF Queen Victoria Darjeeling (2nd Flush) from The Cultured Cup. A very pleasant Darjeeling.

Then on to a Sencha Select, also from TCC. This is the one featured in a recent Tea Tasting & Discussion, and as would be expected after so many weeks, it is a shadow of its former self - though still a pleasant shadow.


Edited by Mjx, 16 January 2014 - 02:53 AM.
Moderator note added.


#2 baroness

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Posted 03 December 2009 - 01:26 PM

I only have a brita filter for working iwth sourdough starters, and it also gets used for occasional guests who prefer their water ice cold. So it sits in the refrigerator for many months between cartridge changes. There is also a fine haze at the bottom of the pitcher that could be specks of carbon from the cartridge, but the taste of the water was more consistent with mold. Icky.


Brita filters are supposed to be changed every 60 days (or some # of gallons), whichever comes first. That's what they say, anyway. I keep mine at room temp and change it every 60-90 days (with pitcher washing now and then). I have NO moldy or other icky sensations.

#3 Wholemeal Crank

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Posted 03 December 2009 - 05:28 PM

This is why I shouldn't have one--I don't use it enough to make it worth the cost of that replacement q 60 days.

I think this one is headed for the recycle bin and won't be replaced; much as I hate hate hate buying water, I think it's more environmentally responsible to buy a few pints of spring water a year for my starters than try to keep up with the filter pitchers.

#4 Wholemeal Crank

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Posted 03 December 2009 - 05:30 PM

Almost forgot to mention: today I started with some gyokuro kin with fig/lemon jam on toast, a very nice combination, and now am working on an excellent brewing of the spring Alishan high mountain oolong from Norbutea.

#5 Richard Kilgore

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Posted 04 December 2009 - 06:31 PM

This morning I enjoyed the Ceylon Lumbini Estate, FBOP from Tea Source.

Later I started a gong fu cha session with the current Tea Tasting & Discussion tea - a Fall 2009 Mao Xie, Harry Crab - Oolong , another interesting Anxi Oolong from norbutea.com.

#6 Wholemeal Crank

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Posted 04 December 2009 - 10:08 PM

More Alishan High Mountain spring oolong today. Next up, the Hairy Crab for the tasting.

#7 Richard Kilgore

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Posted 05 December 2009 - 11:43 AM

So far today it's been the Nilgiri Glendale Estate, Handmade in my cup, from Tea Source. Absolutely delicious tea, as well as beautiful dry leaf.


How about you? What's in your tea cup, or thermos or whatever?

#8 Richard Kilgore

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Posted 06 December 2009 - 09:05 AM

Started the day with a cup of the Mariage Freres Noel from The Cultured Cup. I was going to feature this tea in a Tea Tasting & Discussion, but it arrived too late from France. Too bad, because this blend is so well balanced among it's components: a Chinese black tea, orange zest, dried apple, vanilla and Cinnamon. In general I don't care for vanilla in a tea or tisane blend - not that I don't like vanilla, but too much of it in the blend would kill it for me. And I'm not fond of flavored teas in general either, but this is really well done.

Then continued with my fledgling matcha making with the Organic Yame Matcha from yuuki-cha.com. This is only the third or fourth time I have made it and think it the best so far, though I am not sure what I am doing better each time. This is an inexpensive matcha - my matcha training wheels, and although I find the taste quit acceptable, I am beginning to get curious about what the better matcha tastes like. Photos to come.

#9 Richard Kilgore

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Posted 07 December 2009 - 10:24 AM

Started with the Keemun Hao Ba A from Tea Source, tasty with fig preserves and butter on Central Market Black Russian Rye.

The last two days I have also been brewing the Hairy Crab Oolong featured on the current Tea Tasting & Discussion. An elusive flavor. Check it out.


So what teas are you all drinking today?

#10 Richard Kilgore

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Posted 07 December 2009 - 03:58 PM

Prepared matcha again today, but used a little bit too much and it was more astringent than the last two times.

Am now drinking the Organic Kumamoto Sencha Yabe Supreme from yuuki-cha.com; with three infusions so far I enjoyed the first and third the best. Sencha being sencha, this package is into at least late middle age and it is still tasty with a whiff of the sea dry, and then the aroma and flavor of sweet young asparagus and a lingering after taste. Before brewing I was afraid it would not show much and was surprised how well it has held up.

#11 Wholemeal Crank

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Posted 07 December 2009 - 06:09 PM

One of the better batches of jasmine I've brewed in a while, because I knew I'd be sharing it with at a long meeting, where the jasmine lovers outweigh the puerh-holics.

#12 Wholemeal Crank

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Posted 08 December 2009 - 12:15 AM

And finishing the evening with some ginseng oolong, "blue people" from vitaltleaf.com.

#13 Richard Kilgore

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Posted 08 December 2009 - 08:59 AM

Ended the day yesterday with the Mariage Freres Nil Rouge, a flavored herbal, from The Cultured Cup.

Starting this day with a Queen Victoria Darjeeling - Second Flush, also from TCC.

#14 Richard Kilgore

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Posted 08 December 2009 - 05:17 PM

Made matcha again today with good results.

Now I am enjoying a Wuyi Seasonal Da Hong Pao Oolong from jingteashop.com. Brewed gong fu cha in a 1970s Zi Ni Yixing. This is the last of my package from 2008, so I need to look for more.

#15 Wholemeal Crank

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Posted 08 December 2009 - 06:51 PM

Today at work, a nice mix of an orchid oolong and the wonderful rishi peach blossom white tea. The peach blossom is overpowering on it's own, but lovely mixed with something else. Today the orchid oolong seemed like a perfect foil.

#16 Richard Kilgore

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Posted 09 December 2009 - 04:51 PM

Last night I did a second Da Hong Pao (Great Red Robe) that I got from The Cultured Cup at least a year ago. And I have continued with the same leaves today. It is the best DHP I have had, a bit expensive and I have been doing sessions with it months apart trying to make it last.

It is noticeably richer, fruitier, honey-sweeter, smoother and the roast is not in your face. But then it costs at least twice the other one I drank yesterday, which is still a solid choice. Alas, only enough leaves left of this one for one. more. session.

Edited by Richard Kilgore, 09 December 2009 - 05:17 PM.
deleted a phrase in error


#17 Wholemeal Crank

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Posted 09 December 2009 - 07:32 PM

Today I ran out of time to make my pre-clinic pot of tea, and I thus have been enjoying a pot of the 2007 norbu white bud sheng puerh all by myself. As usual, it's an exceptionally lovely mix of smoky and sweet, and I get impatient just waiting for each cupful to cool down before I can drink it.

#18 Richard Kilgore

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Posted 11 December 2009 - 04:49 AM

Enjoying the Ceylon Lumbini fromTea Source this morning.

Yesterday I brewed the Organic Kumamoto Sencha Yabe Supreme from yuuki-cha.com for five infusions in a Banko kyusu. Still very good, but the second infusion again was my least favorite - perhaps I need to shorten that infusion from 30 sec to 10 - 15.

#19 Wholemeal Crank

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Posted 11 December 2009 - 10:35 AM

Started the day with the last of the hairy crab, in little yixing pot. Very nice.

#20 Wholemeal Crank

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Posted 11 December 2009 - 06:22 PM

More oolong this afternoon, the Alishan High Mountain Summer Oolong. Very smooth.

#21 hsimay

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Posted 11 December 2009 - 06:38 PM

I scored a few packs of Darjeeling White bud Tea (Thurbo first flush) after visiting the bio dynamic tea garden in Darjeeling in Spring

Very delicate floral, almost orchid scent, and very addictive in scent and taste. I caught myself sniffing my fingertips dipped with warm tea while wrapping myself around the couch.

Was taught the 3 minute brew, any longer will bring out the bitters I was told.

Ahhhh

#22 Richard Kilgore

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Posted 11 December 2009 - 07:14 PM

Made matcha again today - and probably will almost daily in order to use up this tin from yuuki-cha.com while it is at its freshest.

Now enjoying the Harry Crab Oolong that is featured in the current Tea Tasting & Discussion, Western style this time.

#23 Richard Kilgore

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Posted 11 December 2009 - 07:17 PM

I scored a few packs of Darjeeling White bud Tea (Thurbo first flush) after visiting the bio dynamic tea garden in Darjeeling in Spring

Very delicate floral, almost orchid scent, and very addictive in scent and taste. I caught myself sniffing my fingertips dipped with warm tea while wrapping myself around the couch.

Was taught the 3 minute brew, any longer will bring out the bitters I was told.

Ahhhh


That sounds delicious, hsimay. I have had Thurbo only once, last year.

#24 Wholemeal Crank

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Posted 12 December 2009 - 08:21 PM

Into the evening with a pot of the Spring Diamond Tie Guan Yin from norbutea. Next up will be something smokier or earthier to fit with the dank wet day.

#25 Richard Kilgore

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Posted 12 December 2009 - 08:54 PM

A rather dull and boring tea day.

Started the morning with the Mariage Freres Queen Victoria Darjeeling - second Flush from The Cultured Cup (TCC).

Then headed to the 1717 restaurant at the Dallas Museum of Art for a tea talk by authors Bruce and Shelley Richardson with a creative tea pairing by Executive Chef Jason Ferraro featuring teas from The Cultured Cup. More on this soon.

Then, seriously lacking an adequate amount of leaf coursing through my system, I made my daily bowl of matcha when I got home and am about to brew gong fu cha an aged ripe pu-erh.

#26 Wholemeal Crank

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Posted 13 December 2009 - 10:17 AM

Last tea of the night, Golden Yunnan Xtra Fancy from Chado with some osmanthus blossoms. 2nd time I've combined them and it is fabulous.

I may have to make up some of this combo to give as gifts for christmas.

Today, starting with Yunnan Mao Feng green tea from norbu.

#27 Richard Kilgore

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Posted 13 December 2009 - 01:20 PM

It was an American Breakfast tea (all or mostly all an Assam I think) from TCC this morning. Sometime today I'll continue infusing the cup of Harry Crab Oolong from norbutea.com.

So what's in your tea cup today?

#28 BerrySweeet

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Posted 14 December 2009 - 12:45 PM

I normally wind up drinking green tea like I did last night/this morning...all day everyday unless it's a special morning and I need an extra push of caffeine. Then, I'll have earl grey with a touch of half & half!

#29 Richard Kilgore

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Posted 14 December 2009 - 01:56 PM

What type of green teas are you drinking, Berrysweeet?


More of the aged (1999) ripe pu-erh from yunnansourcing.com today, followed by my now daily bowl of matcha (Organic Yame Matcha from yuuki-cha.com) in a new tea bowl. What next? Hmmmm.


Just a heads up about the Tea Tasting & Discussions coming up in 2010. In addition to continuing the one tea tastings we have been doing this past year, I'll be organizing some very interesting comparative tastings featuring two or three teas each time. Greg at norbutea.com, Kyle at The Cultured Cup and Dan at Yuuki-cha.com have already expressed a good deal of excitement and enthusiasm for this new format. The first of these will come in early to mid-January 2010. If you subscribe to the Coffee & Tea Forum, you'll be among the first to know when I start a new topic for a Tea Tasting & Discussion.

#30 Richard Kilgore

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Posted 14 December 2009 - 05:26 PM

In the middle of a gong fu cha brewing session of another interesting Oolong from norbutea.com: a Bai Yun (white Cloud) Oolong from Yunnan that was processed in the manner of Taiwanese Bai Hao (Orinetal Beauty). Greg gave some of this to me to try a few weeks ago. With long twisted dry leaves, it produces a beautiful amber tea liquor with citrus and floral notes. Greg does not mention it on the norbu site, but the aroma and to a lesser extent the flavor, has a spicy note. So what did I eat last? Tacos! So the spicy note may be in the tea or this may be the notorious "Taco Effect", so easily overlooked by tea tasters everywhere.