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What Tea Are You Drinking Today? (Part 3)


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#91 Richard Kilgore

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Posted 17 November 2010 - 08:22 PM

Nilgiri Glendale Estate Handmade from teasource.com in the cup this morning. Unfortunately I ordered more of this than I have been able to drink in the last 18 months or so, and it has faded a little too much. Next order (soon) I'll make it for half as much. In order to introduce a friend to Japanese green teas I had to brew a shincha from yuuki-cha in a cup with a filter in order to figure out the parameters. I was really impressed with how well the 2010 Organic Saemidori does brewed this way.

#92 Wholemeal Crank

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Posted 18 November 2010 - 09:50 PM

Today has been a very nice teaful day. No sencha to start, but midday drank a lot of Anji white tea, and was pointed to a very interesting article about the origins of this tea by someone on another forum even while I was in the midst of drinking some. And got a chance to use some of my new cups to share the tea at lunch today.

With supper, some 2007 Rui Cao Xiang 'Wu Liang Wild Arbor' Sheng from Yunnan Sourcing, brewed a little cooler than usual at first (180 degrees), smooth but complex, with some elements of umami, smoky, herbaceous, sweet, and earthy. Then finished off with a sneak peek at Norbu's new Japanese teas with a sample of Sunpu Boucha, reviewed in the Japanese tea topic.

#93 Richard Kilgore

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Posted 20 November 2010 - 06:17 PM

Yesterday I brewed another shincha/sencha in a cup with infuser in order to check the parameters for a tea friend I am introducing to the Japanese greens. I used to brew this way a few years ago and it still produces a delicious cup.

This morning more of the the Organic Makurazaki Black Tea Hatsumomiji, a hand picked Japanese black tea from yuuki-cha.com. Since then two sessions of the Organic Kabusecha, also from yuuki-cha.

What teas are you all drinking in your part of the world?

#94 Richard Kilgore

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Posted 20 November 2010 - 06:17 PM

Yesterday I brewed another shincha/sencha in a cup with infuser in order to check the parameters for a tea friend I am introducing to the Japanese greens. I used to brew this way a few years ago and it still produces a delicious cup.

This morning more of the the Organic Makurazaki Black Tea Hatsumomiji, a hand picked Japanese black tea from yuuki-cha.com. Since then two sessions of the Organic Kabusecha, also from yuuki-cha.

What teas are you all drinking in your part of the world?

#95 Wholemeal Crank

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Posted 20 November 2010 - 10:00 PM

I had a pleasant sencha morning with a tasting of a group of sencha samples from another online forum. The Shin-ryoku from Den's was part of it, and it was a nice reminder of what a lovely tea it is. There was a kabusecha that was part of it, and it reminded me very much of the Korean greens I tried earlier this year--very grassy-sweet and pleasant, and quite different in character from what I remember of the Kabusecha that was part of our recent tasting here. The Yuuki-cha Kabusecha had much deeper umami, and this one is very light and delicate: really umami-free.

Then moved on to one of my new green teas, a Yunnan green that I first got as a free sample with a recent Norbu order, and liked enough to order more. Greg now has a good enough bead on my taste buds that this seems to happen more often than not! I started out with the idea of doing larger western-style infusions and using my large sansai Hagi cup, but ended up with a very pleasant but overly dilute tea; then overcompensated by putting in so much tea into a larger teapot that I ran out of capacity to drink it before the leaves were done. I do have enough left that I will not try to save these leaves, and will go back to it again later to try for a proper tasting on a scale I'm used to, with the small gaiwans in which I do most of my green tea brewing.

#96 Wholemeal Crank

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Posted 22 November 2010 - 11:38 PM

Today's tea day has been shifted towards the lighter side of things: more of the Zairai sencha from norbu, lower temp and sweeter results; Hankook 'oolong' or Hwang Cha; Ya Bao wild white camellia buds from norbu; and Anji 'white' tea from Wing Hop Fung. Now feeling a bit tea drunk this evening.

#97 Wholemeal Crank

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Posted 04 December 2010 - 10:09 AM

Drinking a richer than usual mix of sayamakaori sencha from Yuuki-cha, almost 6grams in my little 5 oz kyusu, brewing a little cooler than usual, 145 degrees, and oh my, rich, sweet, deep, lovely.

As usual, a wide variety of teas over the last couple of weeks, and some of the highlights were a nice herbal tisane last night, a mix of chamomile, hibiscus, citrus zest, and tulsi; some sessions with the 2009 Norbu charcoal-roasted Tie Guan Yin from Taiwan, a sneaky-good tea that just gets better and better the more I drink it, and the longer it sits in my thermos when bulk-brewed; a couple of lovely dan cong sessions with the Wu Ye dark leaf from Tea Habitat; some very pleasing puerh sessions, mostly with young loose mao chas from Norbu; and one horrid session with a jasmine/silver needle mix that reminded me why I have stopped buying and drinking jasmine pretty much completely--it was at the request of a colleague, and I had only a little of it left, and the soap-like taste was memorable for all the wrong reasons.

#98 CKatCook

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Posted 04 December 2010 - 11:25 AM

It is so cold here!! Today I started off with some cocoa black from Republic of Tea, and now I am fixing to hit up this lovely tea sent to by a women in Canada Jasmine tea.
"I eat fat back, because bacon is too lean"
-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

#99 CKatCook

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Posted 05 December 2010 - 07:37 AM

I hope I am not double posting this ....

This morning it is homemade chai spiced tea, then some silver needle white in the afternoon.


I love Sunday tea drinking! No rush, can brew and steep as you like, switch up kinds of you want. It is just the best day of the week for tea. IMHO....
"I eat fat back, because bacon is too lean"
-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

#100 CKatCook

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Posted 05 December 2010 - 07:37 AM

I hope I am not double posting this ....

This morning it is homemade chai spiced tea, then some silver needle white in the afternoon.


I love Sunday tea drinking! No rush, can brew and steep as you like, switch up kinds of you want. It is just the best day of the week for tea. IMHO....
"I eat fat back, because bacon is too lean"
-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

#101 Wholemeal Crank

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Posted 05 December 2010 - 02:00 PM

How do you make your chai?

I've had a few late-night sessions with herbal tisanes lately, when caffeinated teas would have been too much, and pondering making a spicier version of my usual chamomile plus hibiscus combinations--something more like a cinnamon/clove/ginger/cardamon combination, more like a classic chai--but I've read about boiling tea for chai, and that would make the base tea too bitter for my tastes. So, while I get ready to start the tea day with some reliable but undistinguished shu puerh, I'm contemplating something livelier for later.

#102 Richard Kilgore

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Posted 10 December 2010 - 08:20 PM

Little posting recently due to Thanksgiving activities and then being under the weather a little the past week. But a fair amount of tea drinking going on. Chinese greens, Japanese greens, Indian, Ceylon, Nepal and Chinese black/reds, including

Nepal Chiyabari Estate
Yunnan Imperial
Ceylon Kenilworth Estate OP
Castleton Estate Darjeeling, Wiry
Dian Hong Imperial, Hand Picked
Pai Mu Tan
2010 Organic Magokoro Shincha

I have also been brewing more Japanese green teas in a cup with infuser filter in order to introduce a new tea friend to the delights of Japanese green tea. This is how I used to brew them for many years. It's still good, even though you may miss some of the nuances of the three to five infusions you get using Japanese tea ware. Nonetheless, I am getting two nice infusions using cup and filter.


The last two days I have also been brewing from a newly opened bag of 2010 Organic Tenryu Misakubo Shincha. This is an asamushi (light-steamed) shincha/sencha from yuuki-cha.com that I saved until I worked through a few other 2010 shinchas. Very nice. I'll post on it in the Japanese Green Tea topic after playing with it a bit.

So what teas have you all been drinking in your part of the world?

#103 Greenfeel

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Posted 12 December 2010 - 10:43 PM

hello!

this morning i have been drinking Bi Luo Chun, it is a famous green tea originally grown in the Dong Ting mountain of Tai Hu, Jiangsu Province, China. Also known as Pi Lo Chun, it is renowned for its delicate appearance, fruity taste, floral aroma, showy white hairs and early cropping.
The name Bi Luo Chun literally means "Green Snail Spring". It is called so because it is a green tea that is rolled into a tight spiral, resembling snail meat, and is cropped early spring.

Boris Kvitko
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#104 LuckyGirl

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Posted 16 December 2010 - 08:33 AM

After drinking Japanese greens all spring and summer I immediatly went to oolongs and black teas when the fall weather went cold.

The last few days I have been sampling so Japanese black teas purchased from Yuuki- Cha. Specifically, this morning I am sipping their Organic Makurazaki Black Tea Hime Fuki.

#105 LuckyGirl

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Posted 16 December 2010 - 09:56 PM

Tonight, and the past few nights, I have been enjoying Norbu's, Yunan Silver Needles. It's funny that last year when I first tasted it I really disliked the cup full of camphor that it gives but here I am a year later loving it.

#106 Richard Kilgore

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Posted 20 December 2010 - 02:34 PM

Thanks, LuckyGirl, it is always interesting when a tea that was previously "ho-hum" turns out much better later. When it happens to me I can't always tell if the leaf has improved over time, or if I finally figured out to brew it. I'll have to pull out the Norbu Silver Needles and try it again.

I have been drinking a number of different blacks and greens lately, including the Yunnan Imperial from The Cultured Cup; the Organic Magokoro shincha/sencha and the Organic Misakubo shincha/sencha, both 2010s from yuuki-cha.com.

Two infusions of Castleton Estate Darjeeling, Wiry from teasource.com this morning. This afternoon it will be green teas.


So what teas are the rest of you drinking in your part of the world?


#107 DanM

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Posted 20 December 2010 - 04:23 PM

Wife and I had brunch at Bouchon in Beverly Hills yesterday. We had Earl Grey tea from Rare Cargo. It was decent, but I have had better (Rishi being my preferred Early Grey). I was actually surprised to see them using tea bags instead of loose leaf at such a nice restaurant.

Dan
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#108 Richard Kilgore

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Posted 20 December 2010 - 09:43 PM

This evening I opened a sample of Sunpu Boucha, a 2010 1st Harvest Hon Yama Kuki-Hojichafrom norbutea.com that Greg Glancy gave me the last time we drank tea together. A very nice nice hojicha - low-caffeine perfect for this evening. I'll post more about it in the Japanese Green Tea topic later after playing with it a bit.

#109 Richard Kilgore

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Posted 22 December 2010 - 11:53 AM

Started off the day with the Organic Gokujo Sencha from yuuki-cha.com. I have only been drinking this one for a few days, but am enjoying it very much.

Next? Probably an Oolong.


What teas are you all drinking in your part of the universe?

#110 Wholemeal Crank

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Posted 24 December 2010 - 05:47 PM

Some quiet days, nursing a cold, some chamomile and some oolong, sencha and Tai Ping Hou Kui, but not really tasting all of it so well. Still, hot & wet, goes down well.

#111 Wholemeal Crank

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Posted 25 December 2010 - 10:24 PM

A working holiday today, with excellent tea--a really marvelous infusion of Norbu's 2010 Spring Wu Liang Mtn - Xue Dian Mei Lan - Yunnan 'green' tea, and finally opened a sample of an interesting young puerh from Yunnan sourcing, 2009 You Le Zhi Chun. Not sure where to put a review of the Xue Dian Mei Lan: Greg's listing it as a green tea, but it does get a little oxidation in the processing, and the result is wonderfully between an oolong and a green tea as far as I can tell, floral, fruity, sweet. I'll put something in the Puerh topic about the You Le Zhi Chun if I can ever get to the bottom of it. I started iwth high tea-to-water ratio because I didn't want to break up the sample too much, and even very short infusions are quite powerful stuff.

#112 Wholemeal Crank

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Posted 29 December 2010 - 10:38 AM

Experimenting this morning with a gift tea, a small quantity of gyokuro from my local chinese tea shop. I was quite skeptical of it when I first brewed it, but this morning, brewing it instead of my usual sencha, it's pleasant and mellowly vegetal, and not particularly briny--which is something I generally dislike in my tea. Nice. It will not be composted or fed to the worms!

Other teas in the last few days were the Winter 2009 Dong Ding from Norbu, a dark roast oolong that was just lovely sustenance through a long work day; some Silver Dragon white tea from Wing Hop Fung (yesterday I went up and down the office hallway with a kyusu, fair cup, and several nice cups sharing it, went over very well); and finished off a packet of 2010 TGY from Norbu and eked out a thermos full with some Zhang Su lake oolong from WHF. Plus several evenings of chamomile/hibiscus/tulsi herbal teas for a warm cuppa at bedtime.

Cold gray wet weather makes for excellent teatime.

#113 Richard Kilgore

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Posted 30 December 2010 - 03:22 PM

I envy your recent tea days, Wholemeal Crank. Allergies and a cold have made me almost impervious to flavors, to the point that I could taste the duck, but not the sauce, in the Wild Duck A'La Orange that I made for Christmas Day. When away from home the past week I have subsisted on coffee (yes! coffee!), and when home have brewed mostly black teas (Yunnan Imperial from The Cultured Cup today) with a dulled-palate experience several times of the normally very pleasant 2010 Organic Gokujo Sencha from yuuki-cha.

And I enjoyed the image of you serving Japanese tea to your colleagues, WC.

#114 Wholemeal Crank

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Posted 30 December 2010 - 08:35 PM

Actually walking up and down the hall with the tea tray was a new thing....and felt extra fancy. I've got a nice little collection of pretty cups now for sharing this way--feels so nice to do it.

Today started with Zairai Hon Yama sencha from norbu, and moved on to some Yunnan Mao Feng for the afternoon. Will be stuck with limited tea access again for a few days, so had to store up a lot of good tea time while I had the chance between colds & trips.

#115 Richard Kilgore

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Posted 31 December 2010 - 11:24 AM

Today I was craving an Oolong and am now sipping the Shui Jin Gui Wu Yi (Spring Harvest, 2009) from norbutea.com. Brewed in a large Yixing of indeterminate age, this is my favorite Norbu Wu Yi from Spring 2009.

#116 Richard Kilgore

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Posted 01 January 2011 - 08:44 AM

Before leaving for a New Year's Day party, during which I only eat - no cooking involved, I am starting 2011 with another Wu Yi Oolong, this one a Big Red Robe (Da Hong Pao) from The Cultured Cup. Delicious!


What's in your tea cup today?

#117 Richard Kilgore

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Posted 05 January 2011 - 07:16 PM

Today it was a Japanese black tea to start, the hand picked Organic Makurazaki Hatsumomiji from yuuki-cha.com. A very smooth black tea that brewed four infusions today. Now I am sipping the Big Red Robe from The Cultured Cup. Hope they have more in stock Friday for the T-Bar Club.


How about you all? What's in your tea cup/tea pot/tea thermos today?

#118 nakji

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Posted 05 January 2011 - 08:41 PM

I've got a Taiwan Tung Ding Oolong in my tea flask. It was a gift from a student, and I'm enjoying it a lot. It reminds me of a Tie Guan Yin, but with a more assertive clove flavour.

#119 Wholemeal Crank

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Posted 05 January 2011 - 10:34 PM

Had some very nice sessions while traveling over the weekend with TGY--'new style' from Norbu and old favorite SeaDyke dark roasted. This week, some sencha (Hon Yama Zairai from Norbu is nearly gone), puerh (a lovely session today with Wuliang Shan loose mao cha from Norbu), and oolong (now drinking some wood-roasted Shui Xian from HouDe); Houjicha from Den's got me through a long afternoon where I had no time to brew in advance, just toss in leaf (ok, stems), add water, go). Some Jin Xuan green tea last night too. But I am trying to forget a particularly unfortunate session with a cheap phoenix oolong, that previously behaved quite well. Keeps one from getting overconfident, I guess....

#120 Chris Amirault

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Posted 06 January 2011 - 08:02 AM

I've been moving through this bag of Assam Sree Sibbari Estate SFTGFOP from TeaSource.com at a steady clip and have a mug of it for three consecutive school tours this morning.
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