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What Tea Are You Drinking Today? (Part 3)


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#391 MikeTaster

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Posted 14 October 2012 - 12:25 PM

Sir Edvards Earl Grey from ceylon. This is my everyday tea ;)
Strawberry iced tea with basil might sound strange but you must try it.
For raspberry iced tea I always use my own grown raspberry.

#392 Richard Kilgore

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Posted 16 October 2012 - 11:25 AM

Today started with morning sencha from Yuuki-cha--the Honyama sencha is a favorite. I almost ran out of sencha, and was very pleased to find one packet in reserve.

Today started with morning sencha from Yuuki-cha--the Honyama sencha is a favorite. I almost ran out of sencha, and was very pleased to find one packet in reserve.


I am out of sencha! So order to Yuuki-cha is going out this month. For many days lately,including today, the 2011 Bai Mu Dan from Norbu has been part of my tea day. Very, very nice brewed gongfu cha style. Have not tried this year's yet.

#393 ChrisTaylor

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Posted 26 January 2013 - 02:52 AM

Rooibos and lapsang sochung from Lupicia, a nice store I stumbled across semi-locally. Want to order some sencha from them but I've never had any sencha before. Any recommendations on varieties?

I've also been enjoying, much to my surprise, a flavoured black tea from T2. It's jacked with cinnamon and chilli. I thought it would be horrible, as many chilli gimmick products are, but it's actually pretty good.

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#394 Wholemeal Crank

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Posted 27 January 2013 - 04:29 PM

Looks like a nice shop with a fair selection of teas, including a substantial selection of japanese greens, but I'm a little wary when it doesn't mention harvest year. I'd ask about that before ordering. If the sencha is nitrogen flushed, or carefully refrigerated, it can keep a year plus and still be wonderful, but less than utterly meticulous handling will cost you the floral freshness that the best sencha has.

As for which variety, well, mileage varies a lot on that, apparently. I tend to like the lighter steamed 'asamushi' senchas, but a lot of people prefer the deeper steamed 'fukamushi' senchas, which have more umami. I'm not nearly well versed enough to have a preference for which varietal the leaves come from--for me, what matters more is the way the leaf is processed.

And today, I started with chamomile/hibiscus tea because I've got a sore throat, and then moved on to a deep roast Tie Guan Yin from Mountain Tea (picked for ability to tolerate bulk brewing & holding in the thermos, the better to enjoy tea in comfort of the couch).

Edited by Wholemeal Crank, 27 January 2013 - 04:32 PM.


#395 ChrisTaylor

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Posted 27 January 2013 - 05:46 PM

The packaging states the harvest date. The store is also very cool inside, to the point it reminded me of a high end wine store. I'm confident in how they store their products.

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#396 Wholemeal Crank

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Posted 27 January 2013 - 06:06 PM

Excellent. If that's the case, you could hardly go wrong with ordering 2-4 different senchas, the smallest quantity available of each, and see for yourself which you prefer, and if you can generalize from that to the kinds you should focus on in the future.

#397 ceylontea

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Posted 28 January 2013 - 11:46 PM

Ginger Tea..My favorite....

#398 liuzhou

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Posted 29 January 2013 - 12:00 AM

I am enjoying a nice cup of 'West Mountain Green Tea' (西山绿茶 xī shān lǜ chá) which is grown locally, here in Guangxi.

#399 rod rock

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Posted 29 January 2013 - 03:27 PM

I was drinking ordinary green tea today :) But i like it anyway...why not!

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#400 Wholemeal Crank

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Posted 29 January 2013 - 10:42 PM

Today, in honor of a persistent cold or flu or whatever, chamomile tea with fresh lemon, hibiscus, & honey. So soothing.

#401 Wholemeal Crank

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Posted 03 February 2013 - 08:58 AM

Today, in honor of a persistent cold or flu or whatever, chamomile tea with fresh lemon, hibiscus, & honey. So soothing.


And finally, got it together to process and post the images of that very pretty tea:

Posted Image

#402 TeakettleSlim

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Posted 03 February 2013 - 09:18 AM

I like the lemons in the pot!

Hattiali gbop Assam for me today. It's always one Assam or another in the morning unless something has gone horribly wrong.

#403 Naftal

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Posted 09 May 2013 - 02:03 PM

Hello- I recently discovered the green tea produced by Alwazah. I was a big fan of their black tea and their green tea is now my staple green tea. I drink it daily!


Edited by Naftal, 09 May 2013 - 02:07 PM.

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#404 jjahorn

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Posted 22 May 2013 - 03:15 AM

My wife is in to Earl Grey recently, but a lot of them (loose leaf) are all bouquet and no flavour, so I have mixed 50g Irish Breakfast with 10g of Earl Grey (in a tin and shake) for a stronger tea with the bergamont smell added.



#405 egalicontrarian

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Posted 30 May 2013 - 08:34 AM

Alwazah's loose black tea. My wife and I discovered a nice middle eastern store in the area (Chapel Hill/Durham/Raleigh, NC) and they have a good supply. They also have Alwazah's green tea, which (per Naftal's suggestion above) I'll try next.



#406 Chris Amirault

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Posted 16 December 2013 - 07:18 AM

Thought I'd give this topic a bump.

 

I have typically found darjeeling... limited. But Greg Glancy at Norbu sent me a sample of Castleton Moonlight (which sounds like a Wes Anderson movie title itself) second flush 2013, and I really like it a lot. It's malty, slightly sweet, with some citrusy top notes. Going to ask for that for Xmas, I think!!


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#407 GroveSpot

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Posted 10 January 2014 - 08:21 PM

I like hong cha tea or jasmin tea in Taiwan.


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#408 Wholemeal Crank

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Posted 15 January 2014 - 07:33 PM

Been drinking plenty of tea, as usual, but not posting about it:  1-4 sessions daily, at work (often shared) and at home.  And as time goes by I'm still a tea omnivore--white, greens, oolongs, puerhs, occasional blacks and herbals.  Today's infusions, so far:  Aoi sencha from O-Cha, vegetal and sweet; Jiri-Mountain Hwang Cha from Morning Crane tea (day 2 with these leaves, still lovely after a 8-10 infusions altogether), fruity and tart and rich; and a sample of Ripe/shu pu from Yunnan Sourcing, 2011 'Man Tang Hong Number 2', bulk brewed in a thermos and deliciously earthy, a touch smoky, and sweet despite the unorthodox brewing.  Will have at least one more batch before bedtime, not sure what it should be....need to start dinner and see what feels right. 



#409 Girl of Steel

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Posted 17 February 2014 - 06:12 AM

Earl Grey.....with milk....of course.....English to my very core!



#410 Hassouni

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Posted 17 February 2014 - 11:24 AM

Çaykur Tiryaki Çay this morning, or "Addict's tea" in Turkish (high caffeine content)



#411 Richard Kilgore

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Posted 24 February 2014 - 05:29 PM

I have been drinking and giving to friends a lot of Norbu's Deejoo Assam. Probably close to a kilo in the past year. Also drinking lately a Weng Jia Shan Long Jing from Norbu and a beautiful Chamomile from Cultured Cup (grocery store chamomile usually looks like it has been massaged by elephants). As I have mentioned many times here, Greg at Norbu and Phil and Kyle at the Cultured Cup are long-time tea and Asian food friends. Both have been essential to my tea education.



#412 maarla

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Posted 07 March 2014 - 11:22 PM

I'm drinking Indian masala tea with herbs and cinnamon sugar. =)

#413 Hassouni

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Posted 24 March 2014 - 09:44 AM

Finally finished my Ito En Ooi Ocha Ichibantsumi sencha, so now on that front I'm left with some really fancy stuff my friend got my in Kyoto (the package is entirely in Japanese, but it's some sort of sencha). It is VERY light and delicate compared to most other (admittedly not high end) senchas I've had before.

 

Also finished my Alwazah FBOP1 Cardamom, which means I need a new Ceylon black tea for making Iraqi tea. My two Turkish teas (Çaykur Rize Turist Çay and Çaykur Tiryaki Çayı) dont have the same flavor profile of a good Ceylon.



#414 Naftal

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Posted 06 April 2014 - 01:22 PM

Finally finished my Ito En Ooi Ocha Ichibantsumi sencha, so now on that front I'm left with some really fancy stuff my friend got my in Kyoto (the package is entirely in Japanese, but it's some sort of sencha). It is VERY light and delicate compared to most other (admittedly not high end) senchas I've had before.

 

Also finished my Alwazah FBOP1 Cardamom, which means I need a new Ceylon black tea for making Iraqi tea. My two Turkish teas (Çaykur Rize Turist Çay and Çaykur Tiryaki Çayı) dont have the same flavor profile of a good Ceylon.

Hello- Like you, I like the Alwazah FBOP1. However, lately, I have been drinking a lot of the Ceylon tea packaged by Ahmad Tea Ltd.Have you tried it? I am really enjoying it!


Edited by Naftal, 06 April 2014 - 01:24 PM.

"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)


#415 Hassouni

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Posted 09 April 2014 - 07:59 AM

Hello- Like you, I like the Alwazah FBOP1. However, lately, I have been drinking a lot of the Ceylon tea packaged by Ahmad Tea Ltd.Have you tried it? I am really enjoying it!

 

Ahmad Tea is also good stuff - they have a much wider selection so for many full-bodied black leaf teas they're my choice. They also make some of the best no-nonsense teabags, their "English Tea No. 1". Right now I replaced my Alwazah with Ahmad Ceylon w Cardamom, but I have yet to see how it fares in the Samovar test.



#416 egalicontrarian

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Posted 25 April 2014 - 03:55 AM

Hello- Like you, I like the Alwazah FBOP1. However, lately, I have been drinking a lot of the Ceylon tea packaged by Ahmad Tea Ltd.Have you tried it? I am really enjoying it!

 

I recently had a Muslim student in a philosophy class who recommended Ahmad tea over Alwazah; I've yet to try it because I'm trying to drink all of my Alwazah first...



#417 egalicontrarian

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Posted 25 April 2014 - 03:58 AM

Right now, I should say, I'm drinking some Milk Oolong from Goldfish Tea in Royal Oak, MI! It's one of my favorite teas.



#418 Naftal

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Posted 30 April 2014 - 11:36 AM

Hello-Recently, I've been revisiting some old tea "friends".  I have been brewing wu yi yan cha and an ji in my gaiwan. Drinking them this way has made me appreciate them even more. Also, today, I had a peony white for the first time. It was wonderful.


"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)


#419 Naftal

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Posted 28 September 2014 - 04:01 PM

Hello- On my recent trip to Chicago, I stopped by a Chinese Teahouse in Evanston called "Dreaming of Tea". I Had a nice pu'erh. An then, after we talked for awhile and the proprietor saw how serious I was about tea, he brought out something that was not on the menu board. The tea was a green called Kai Hua Long Ding or "Dragon Top". As the leaves fell, they remained up-right and stood vertically in the bottom of the cup so when I moved the cup it looked just like grass blowing in the wind! I apologize for the fact that I lack the technology to send the pictures I took :sad:  :sad:  :shock: Eventually, perhaps.......


Edited by Naftal, 28 September 2014 - 04:07 PM.

"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)


#420 Richard Kilgore

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Posted 18 October 2014 - 07:26 PM

I have been drinking several teas I recently bought from Greg Glancy at norbutea.com: Thurbo Tippy Clonal Darjeeling, second flush (2013); Margaret's Hope SFTGFOP1 Darjeeling, second flush (2013); and Rou Gui Wuyi Oolong. Spring Harvest (2012). Enjoying all of them. Darjeeling quality was hit pretty hard for several years, but these two are delicious - my morning teas.

 

I have gotten away from green teas for some time, except for one from Norbu, but plan to order Japanese green teas soon from Japan.


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