What Tea Are You Drinking Today? (Part 3)
Posted 07 January 2011 - 01:23 PM
So, what tea leaves are you brewing today in your part of the eGullet world?
Posted 07 January 2011 - 08:53 PM
Posted 07 January 2011 - 08:59 PM
Posted 07 January 2011 - 10:26 PM
Posted 09 January 2011 - 03:34 PM
Posted 16 January 2011 - 10:29 AM
Now pleased to be contemplating an afternoon with puerh or oolong. It will be another thermos/bulk session, don't have the time to sit for gongfu cha, so can't go with a Dan Cong as I've been itching to do. Probably a Wuyi of some kind.....or Dong Ding dark roast.....mmmm....even thinking about the next cuppa is so nice.
Posted 21 January 2011 - 07:36 PM
Last few days, more Yamakai sencha from Norbu (doing well with the campaign to keep only one sencha open at a time), not much puerh, several different greener oolongs (Zhanshu lake and Diamond TGY); some of Hankook's Korean oolong, some Bai Yun 'oriental beauty' style Yunnan oolong; a bit of Dan Cong, some Bi Lo Chun, and now craving some Lemon Myrtle Rooibos to finish the evening.
Very interested ina special sample a friend gave me today: it's locally grown, here in southern California! From 'Forbidden Fruit Orchards'. For the price, it better be good, but I have to wait until next week when we get together to try it, because there's not enough to practice on my own beforehand.
Posted 25 January 2011 - 09:23 AM
Among the Oolongs, the Phoenix Mountain Dan Cong from TCC.
Not sure about tea for the rest of the day, but I have been thinking a white tea.
What about you, tea sippers? What's in your cup?
Posted 25 January 2011 - 01:51 PM
Posted 25 January 2011 - 05:41 PM
Posted 27 January 2011 - 09:28 AM
No tea yet today. Yesterday, a new combination tisane that was quite nice, some simple to kuan yin, and some Sichuan yellow tea from norbu. Ba simple and nice teaDay.
Posted 27 January 2011 - 10:38 PM
Early today, I enjoyed the Jamirah Estate Assam from The Cultured Cup. This starts off nicely robust in the cup, with the flavor even improving as it cools. Also earlier this evening I had the Organic Gokujo Sencha from yuuki-cha.com; five really good infusions!
How about you?
Posted 28 January 2011 - 10:09 PM
We used cups holding about 5-6 oz of water, water at 160 degrees, and one teabag per cup, steeping about 1 minute, 2 minutes, 3 or 4 minutes, and one last one might have been closer to 10 minutes.
This is a quite splendid delicate and floral white tea, with a hint of blueberry tartness. I am not typically a fan of flavored teas, but this one was quite impressive. I was expecting an expensive novelty: locally grown! from California! but was quite impressed by this neat little tea.
Also had some lovely Lao Mansa '09 sheng puerh from Norbu, which made me fall in love with it all over again, and a nice bit of his Diamond TGY, which is so reliably a favorite oolong.
Posted 02 February 2011 - 08:35 AM
So what are you all tea sipping this wintry day?
Posted 02 February 2011 - 12:03 PM
Started off this morning with dragon well. I really want to like this because the aroma of the wet leaf is so nice, the actual tea is just so mild that it frustrated me a little. I haven't given up on it though and keep wondering if tinkering around with how I brew it will help. I've had better luck with the oolongs I've tried than with the greens I've tried.
Right now I'm going through several infusions of the Rishi dong ding. I really enjoy this. Still trying to work out vocabulary for what I'm tasting but I get nice roast quality and pine in the wet leaf aroma for the first few infusions. Taste wise still hard for me to describe, but I like it!
Posted 02 February 2011 - 12:35 PM
Currently, drinking a liu an basket tea.
Posted 02 February 2011 - 02:30 PM
Started off this morning with dragon well. I really want to like this because the aroma of the wet leaf is so nice, the actual tea is just so mild that it frustrated me a little.
Welcome! Good to see you posting here.
To strengthen the flavor, try increasing the amount of leaf (perhaps double it to start); lengthening infusion time; or using hotter water. Even the fanciest grade Dragon Well that I've had has had the potential for being a strong, even aggressively bitter tea if I do not treat it with attention and respect, so I'm sure you can get a stronger flavor from it--whether or not that will be the kind of flavor you're seeking is another question.
And those suggestions--more leaf, more time, hotter water--to strengthen the tea results are applicable across different types of tea.
Posted 02 February 2011 - 06:30 PM
Posted 03 February 2011 - 09:57 AM
This morning I tried the Dragon Well again, this time using a little longer infusion time. The package instructs 1tbs per 8oz 175 water for 3-4 minutes. I gave it 5 minutes for the first infusion. I do notice a change
in the tea, mostly in the mouth feel but I am also getting more flavor. I still feel like the flavor is not as strong as the aroma leads me
to believe. The second infusion was roughly 6 minutes and a
tad more mellow than the first. I will try a third infusion at a higher temp and see what happens. Perhaps tomorrow morning I will try the first infusion with a higher temp and the 5 minute steep as well.
I do have another question about the gong fu style. From what I gather most use quick infusions then lengthen time each subsequent infusion. For the oolongs I have, Rishi suggests starting with a 1 minute infusion then dropping down to 20 seconds and then adding time from there. Can anyone explain why the longer first infusion?
Posted 03 February 2011 - 10:12 AM
Here is a series of photos of some tightly rolled green tea between infusions, showing what I mean.
And haven't yet picked the first tea of the morning.
Posted 03 February 2011 - 10:19 AM
Not much there to a 3rd infusion of the Dragon Well using boiling water. Oh well.
Posted 03 February 2011 - 12:07 PM
Posted 04 February 2011 - 08:22 AM
How about you? What are you brewing today in your part of the world?
Posted 04 February 2011 - 02:28 PM
Posted 06 February 2011 - 11:57 AM
The last couple of days I have been drinking the Dian Hong Imperial (hand processed) from norbutea.com in the morning, and a variety of teas later in the day: the last of the Old Plantation Qing Xin Oolong from Norbu; the Pouchong Oolong from The Cultured Cup; and the Wu Niu Zao green tea from jingteaashop.com.
Today started out with the Tai Ping Hou Kui green tea that Wholemeal Crank posted about with detailed tasting notes and photos in the Chinese Green Tea topic. Check it out.
Posted 07 February 2011 - 03:17 PM
Still trying to work out brewing Dragon Well to my tastes. I'm zeroing in although, I've been over brewing the past few mornings. I figured out that I like a lot of tea to water. A few mornings ago I tried a tablespoon + a scant tsp per 9oz water and I really enjoyed it. The past few mornings I've been brewing a tbs in a small guywan but using a little hotter temp water and it's been turning out bitter. I need to reduce the time and see what happens. I'll get it right soon!
I've also REALLY been enjoying the Rishi Dong Ding and Jade Bao Zhong oolongs.
Is the term 'Jade' actually indicative of something?
Posted 07 February 2011 - 08:35 PM
Today enjoying a lovely sweet mellow medium roast Taiwanese Oolong from norbu, but forgot exactly which one. Will have to update this later, because this tea is so lovely that I want to give it a lot of credit.
Posted 07 February 2011 - 11:49 PM