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What Tea Are You Drinking Today? (Part 3)


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#331 Richard Kilgore

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Posted 23 September 2011 - 04:06 PM

PC - Sounds interesting. Help my ignorance - what is durzano?

WC - I'll have to try your "hot start" method. Never heard of it before.

Chris - I am about to put in an order with Greg at Norbu for a variety of teas and I plan to give this Taiwanese Lapsong Souchong cousin a try. The very fine Zheng Shan Xiao Zhong from mainland China does not often get into the US compared to the ubiquitous brash tea usually exported to the US as Lapsang Souchong, so a high quality alternative is welcome.


All - Expect to see an announcement of the next Tea Tasting & Discussion and the free teas offered tomorrow.

#332 Panaderia Canadiense

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Posted 23 September 2011 - 06:28 PM

Durazno is difficult to describe. It's a stonefruit native to Ecuador, somewhere between a peach and an apricot, with a round, distinctive flavour that's slightly more peach when fresh and slightly more apricot when dry. It's typically added to fresh tea blends to provide just a hint of sweetness without bothering the nice round tannin bitterness; with the Sangay plantation teas it's there to help bring out a particular bitter chocolate basenote in the flavour.
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#333 Richard Kilgore

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Posted 27 September 2011 - 01:48 PM

A variety of teas over the past several days, including a red/black tea from Norbu in the morning and usually the Organic Shizuoka Matcha Iroka from yuuki-cha.com in the afternoon. The past couple of days nursed a rich Anxi Aged 2003 Te Guan Yin from jingteashop.com, brewed in a small Yixing dedicated to aged TGYs. Just now brewing a sample from Norbu that I dug out of a bin, a Spring 2010 Jin Xuan Green Tea; still good - though not the same as fresh - despite the effects of time.

Note that a new Tea Tasting & Discussion has started in this eG Coffee & Tea Forum. Check it out for some rare and unusual Japanese teas.

So what teas are you all brewing in your part of the world?

#334 Wholemeal Crank

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Posted 28 September 2011 - 08:02 AM

I've been having a lot of connection issues to egullet lately, so my tea reporting has been much less than my tea drinking. Today, I'm having Sayamakaori sencha from Yuuki-cha to start the day, my first time back with this tea in a couple of weeks due to travel and limitations of tea making equipment on the road. Mmm, sweet and light and grassy and delicious. One of the teas I brought with me on a trip was San Nen Bancha from Norbu, a delicious toasty warm tea that I shared with several other tea fans in the evening. I love how japanese tea makers turned stems plus a few leaves into something so lovely. It also further piques my interest in the new TT&D of pan-fired japanese teas from Yuuki-Cha--what other interesting flavors will be coaxed out of the leaves?

There has also been a lot of White Oolong from Norbu (finished off my second package of this now-favorite tea already); some pleasant shu puerh from a super-densely compacted smaller Tuo, that required a chocolate pick to remove enough leaf for a brewing; and several sessions of Huang Jin Gui from Norbu, brewed at room temp in the big thermos. Still lots of greener oolongs but today it's distinctly gray outside and I am craving Yancha and puerh.

One unpleasant episode recently started with the HJG room temp brewings: after doing this four or five days in a row, keeping the thermos almost constantly filled with room-temperature leaves and water, I thought I smelled something a bit off before I filled it for the next batch, and decided to wash the thermos out with soap. In a great hurry to prepare a day's worth of tea on my way out the door a few days later, I turned to cold-brewing--dropped in some leaf, added tap water, and left the house. Later that day, I discovered that even fine tea leaves cannot overcome the vileness of residual soap flavor.....oh, the horror of wasted tea!

#335 Wholemeal Crank

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Posted 29 September 2011 - 08:10 AM

More Sayamakaori sencha this am from Yuiki-cha. Mmm. So nice with jam and toast.

#336 Panaderia Canadiense

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Posted 29 September 2011 - 10:22 AM

I'm battling a head cold, which means extra horchata for me.
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#337 Yajna Patni

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Posted 29 September 2011 - 01:29 PM

I have been drinking for the last month for my morning tea a mix of Darjeeling from Taylors of hampstead, and ceylon black tea from Ahmed tea. For me this is the perfect mix. Its a lot like the kind of traditional Indian mix of red label and green label. The red label being an ctc, and i think Assam, and the green label being Darjeeling. The red label gives body and color and the Darjeeling gives the mix flavor. I drink tea with milk, so I like a good amount of astringency.
I have been looking for the mighty leaf Darjeeling that Andi recommends, but i cant seem to find it round here. There is better Darjeeling out there than the Taylor stuff, but they sell it at whole foods, and some one gave me a gift certificate so I have been going with it.

#338 Wholemeal Crank

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Posted 01 October 2011 - 12:52 PM

A couple of cloudy and cooler days prompted afternoons with Da Hong Pao, Yi Wu Bamboo aged puerh, and Lao Cha Tou shu puerh (all from Norbu), along with more Sayamakaori mornings (Yuuki-cha) and an evening variety of Xi Hu Long Jing (Norbu), Osmanthus-fragrance Dan Cong (Tea habitat) and Tai Ping Hou Kui (Jing).

#339 Richard Kilgore

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Posted 01 October 2011 - 06:05 PM

Among several teas today, I destructively brewed a very good tea - the Song Zhong Fenghaung Oolong from Norbu. Despite getting distracted and walking away - for several minutes - from a second infusion that probably should have been about 15 seconds [Yikes!], it recovered sufficiently over a few more infusions for me to know I'll be ordering more.


BTW, the current TT&D free rare Japanese tea samples are available to two members. If you are interested, read through that topic and shoot me a PM. TT&D newbies are welcome.

#340 Richard Kilgore

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Posted 02 October 2011 - 04:07 PM

Another of those 10g samples Greg is now offering that I got in my last order from Norbu - Aged 2001 Fo Shou Oolong. Brewing it first in a gaiwan before I try it in a Yixing, and after the first infusion (which is not bad, just a little heavy on the "aged" taste) this Oolong starts smoothing out. The color of the tea liquor is beautiful, a little darker amber than I expected. Three infusions into it and more to go. Another of those "interesting teas I have never run across before" that Greg finds with regularity.


So, what's in your tea cup?

#341 Wholemeal Crank

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Posted 02 October 2011 - 04:28 PM

I have a sample of that one too. I haven't broken into it yet but probably will soon. This weekend, when I'm all ready to try new teas, the sun came back out and I am craving greener oolongs and green teas.

#342 Richard Kilgore

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Posted 04 October 2011 - 12:15 PM

Two bowls of Organic matcha this afternoon. But having only a few days left of my bag of Organic Shizuoka Matcha Iroka and completely out of gyokuro, I re-ordered the Iroka matcha and added a bag of Organic Honyama Gyokuro Haku-un - both from yuuki-cha.com. More on these later in the appropriate topics.


And what teas have you all been brewing in your part of the world?

#343 Richard Kilgore

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Posted 04 October 2011 - 03:35 PM

Just now started a gaiwan session with another 10g sample ordered from norbutea.com - a 2011 Spring Da Wu Ye Fenghuang Oolong. Wet leaf intensely floral, as Greg notes, almost but not quite Gardenia; liquor is yellow with the slightest cast of green, floral, subtly oily mouthfeel and bitter sweet with a long after taste. The floral taste just coats my mouth. I'll be interested to see how many infusions this will go.

#344 Wholemeal Crank

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Posted 05 October 2011 - 06:50 PM

I recently enjoyed my sample of that Da Wu Ye enough to have ordered more, some for me, and some for a tea-friend who was quite delighted when I first introduced her to a Tea Habitat Dan Cong.

In the last few days, there has also been some 2009 Lao Cong Quin Ti - Osmanthus Fragrance Phoenix Oolong from Tea Habitat--another fruity and spicy and lovely Dan Cong; Bai Yun Yunnan oolong from Norbu and a last bit of Mu Zha Ti Guan Yin from Dragon Tea House; Lao Cha Tou ripe puerh and 2007 White Bud Sheng, both Norbu teas, and some spicy sweet Dong Ding green oolong; and a little Tai Ping Hou Kui from Jing Tea Shop. Green, green oolong, dark oolong, puerh......

#345 Wholemeal Crank

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Posted 07 October 2011 - 09:05 PM

Yesterday was a quiet tea day: one tea, all day: 2006 Haiwan purple bud sheng puerh, mellower and mellower as the day went on, infusion after infusion, requiring a bit of attention to avoid bitterness, but only a little. Today, started with Jin Guan Yin from Norbu, rich green oolong, and moved on to the Lao Cong Quin Ti dan cong again. Mmm. Like the purple bud Haiwan, this is a tea that is likely sufficient for the rest of the evening, infusion after infusion.

#346 Richard Kilgore

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Posted 09 October 2011 - 03:36 PM

The last two days it's been my daily matcha from yuuki-cha and the Da Wu Yi Fenhuang Oolong from Norbu (more on this one in the Oolong Topic).


And you all?

#347 Wholemeal Crank

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Posted 10 October 2011 - 09:25 PM

A little of this, a little of that. Finished off the Sayamakaori sencha at home over the weekend, and today did not have time for a sencha start at home, but did have some of the Honyama sencha from Yuuki-cha at work--seemed quite odd to drink my 'morning tea' at midday in the office. But delicious, and fun to share something different with my tea buddies.

Later, finished off the Wuliang Shan loose sheng from Norbu, one of several young shengs that taught me how fun aggressive young sheng can be.

#348 Hassouni

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Posted 12 October 2011 - 09:20 AM

Some lapsang souchong my friend got me from Zabar's on a cold morning. Really hits the spot.

#349 aliénor

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Posted 12 October 2011 - 09:39 PM

i have been spending three weeks in south korea traveling with my husbnd who is here on business. i haave dicovered hot green tea latte. i is a wonderful drink, tho sometimes a little bit too sweet. i don't know if i can get it upon my return to the usa but if not i will try mlaking it at home. aso have enjoyed the plum tea served at some restaurants after dinner.

#350 Hassouni

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Posted 13 October 2011 - 01:27 PM

Iraqi style cardamom tea, either Ahmad or Alwazah (can't remember, threw away the box and transferred the tea to an airtight container). I think I brewed it a bit too strong today....

#351 Wholemeal Crank

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Posted 19 October 2011 - 10:26 PM

Some not-too-demanding of attention old favorites today, after the lovely start with the new Warashina Supreme sencha from O-Cha: Bai Yun Oriental beauty-style Yunnan oolong from Norbu, and the 2007 Menghai Golden Needle White Lotus from Yunnan sourcing. The Menghai is a seriously tightly compressed brick, which is probably the only reason I haven't finished it off yet. I get discouraged and then wait a long time to regain enough strength to wrench off another chunk (only a slight exaggeration, really!).

#352 DjLau

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Posted 21 October 2011 - 08:59 AM

drinking Gyokuro from ITFA, and a Jing Xuan Oolong that recently arrived from Taiwan.

#353 Richard Kilgore

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Posted 25 October 2011 - 03:37 PM

The past three mornings it's been Hong Mao Feng Yunnan Black Tea from norbutea.com, brewed the last two in a Yixing dedicated to Chinese red teas. Recommended by Chris Amirault in the Red/Black Tea Topic. This will go into my regular rotation also.

The last two afternoons I have been sampling the rare Japanese Kamairachi teas featured in the current Tea Tasting & Discussion. Very interesting. Check it out.


So what's in your tea cup today?

#354 Hassouni

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Posted 25 October 2011 - 03:53 PM

Last two days lots of masala tea with Lipton tea dust (hey, it brews strong!)

Today, finishing up my Ito En yawaragi bancha. Need to clear some space for better tea...

Edited by Hassouni, 25 October 2011 - 03:54 PM.


#355 Hassouni

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Posted 26 October 2011 - 12:42 PM

Finished the bancha, on to my remaining Ito En Ooi Ocha wakame wakakuki (doesn't seem to be on the Ito En website), I like it a lot better than the bancha. More crisp and astringent, without being bitter.

#356 Hassouni

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Posted 01 November 2011 - 05:31 PM

Found a small canister in my cupboard labelled Tieguanyin...opened up...and it looks like it's the real thing. Drinking it now, brewed it in a gaiwan with 6 oz water, 1g tea per ounce. Second infusion, water just a few seconds off the boil, infused for 30 seconds. In a clear glass cup, it's the same color as aged spirits like whisky or rum, with a sort of malty taste.

#357 Wholemeal Crank

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Posted 03 November 2011 - 08:59 PM

I've been drinking a variety of teas, as usual, with more Japanese tea than usual recently because of the TT&D's lovely and unusual non-sencha teas from Yuuki-cha. I've also been drinking some green oolongs--both the Miyazaki from Yuuki-cha, and Jin Guan Yin and shade-grown TGY from Norbu. Yesterday I abused some of Norbu's Lao Cha Tou by dropping a big chunk in my thermos and topping with hottish water, and the lovely tea was still delicious. Tonight, I'm enjoying a set of infusions of Lao Ban Zhang loose sheng puerh from Norbu--a favorite tea that just keeps on being delicious, every time I come back to it.

I did make an unpleasant discovery about some delicious Dong Ding oolong that did not take to being held in my thermos over the afternoon, but that's about the worst thing that's happened in my week in tea.

#358 Hassouni

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Posted 08 November 2011 - 06:05 PM

Got some Yamama Masudaen (based in Shizuoka) branded Fukamushi Cha Asuka sencha from Super H Mart today. $5 for 100g, but the tea physically looks to be higher quality than any Japanese green I'm used to, and the taste, as just brewed now is in a league above the Ito En bancha I finished up. It's a really beautiful color, clear and mossy, and the taste is bright, not so grassy, and the merest bit astringent. Really really nice.

For the record I measured out 8g into a 10-12 oz mug with a strainer insert, using water that was off the boil until bubbles stopped forming. Didn't measure the temperature, but I'm very happy with the results of the first infusion.

#359 CKatCook

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Posted 13 November 2011 - 02:20 PM

I am sorry I have not posted in a long while, seems like everyone has been drinking some fine teas. The extreme heat here and drought left me not wanting anything but cold soda and water. But now that the weather has cooled down I am picking up the tea again. Todays was an almond brule from teavana. Yum.....
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#360 jpr54_

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Posted 16 November 2011 - 09:17 AM

i have been enjoying my most recent order of second flush darjeelings from www.uptontea.com

my favorites so far have been:

darjeeling diamond-arya estate

darjeeling ftggfop1-goomtt estate