What Tea Are You Drinking Today? (Part 3)
Posted 08 February 2011 - 05:38 PM
Posted 09 February 2011 - 05:54 PM
Posted 09 February 2011 - 09:23 PM
Posted 10 February 2011 - 11:10 AM
Posted 10 February 2011 - 07:36 PM
Today, drinking some of one of my first puerh beeng purchases, and finishing a pouch of yunnan Mao Feng from Norbu. On to something more oolongish shortly--not sure if it's time for TGY or Dan Cong.
Posted 10 February 2011 - 08:12 PM
But if the coffee as well as the tea are lousy, I'd have to call that a very UNprofessional confrerence!
Posted 12 February 2011 - 09:42 PM
Meanwhile, it's been a greener tea day--started with spring 2010 Diamond TGY from Norbu, sweet and floral, a thermos full, then onto a nice Shizuoka sencha, also from Norbu.
Last couple of days lots of variety--some nice silver needle from Jing Tea Shop, a good session with a dark roast taiwanese TGY from Norbu, so white, green, green oolong, and dark oolong, and a couple of puerhs the days before. A bit of almost everything. Perhaps tomorrow should start with a bit of Black Ruby or Yunnan Gold to complete drinking through the cycle.....
Posted 13 February 2011 - 05:13 PM
Posted 13 February 2011 - 11:19 PM
I've also had some really good luck brewing my Dragon Well too! Been using a high leaf to water ratio, a little cooler temp than instructed and the longer side of what is suggested time wise. Been getting something that gives me something pretty nice.
Posted 14 February 2011 - 09:16 PM
Today I'm drinking a very pricey Dragon Well that underwent some unintentional aging. It's first infusions are not as delicately reminiscent of fresh green peas as a better-treated version, but it's still quite a pleasant tea, and quite adaptable to different brewing parameters.
I actually gave this one away a couple of years ago because I was so frustrated with my inability to brew it enjoyably.
Since my green tea breakthroughs with sencha, and application of the cooler temps/shorter infusions to other green teas, I've only had to give up/give away a few poor quality teas. And I was glad to have the chance to work with this one again when it came back into my care.
I've been told both that 'any really fine tea can stand up to boiling water' and 'you're really missing something in your Dragon Well if you brew it hotter than a fine gyokuro, 140-150 degrees'. I think I like this (and most others) best around 160 degrees to start, and work my way up to 180 by the end of 6-8 infusions.
Posted 15 February 2011 - 10:55 PM
This was a special award-winning Hwang cha that ended up in tea bags (eeep!), very similar to but not exactly the same harvest/processing as the canister of Hwang Cha I purchased at the same time. I think it's a bit sweeter, although also bittersweet because it looked like the store had closed at the time I was in the neighborhood last weekend.
Anyone else enjoy some tea today, yesterday, or will enjoy some tomorrow?
Posted 16 February 2011 - 12:02 AM
Edited by Will, 16 February 2011 - 12:05 AM.
Posted 16 February 2011 - 06:15 PM
Mmmm, nice tea.
Posted 17 February 2011 - 03:14 PM
Monday and Tuesday, the the current Lao Tai Di Qing Xin (Old Plantation) Oolong from Norbu was my main interest. Greg and I did a tasting last weekend to decide on teas for the next TT&D he will contribute to, and he mentioned that he thought this Old Plantation was a little better, a little fruitier, than last years (which I really enjoyed), so I bought 50 g. Many infusions out of one pot over two days, indeed seemed fruitier to me, but I am never terribly confident in my tea memory. So Greg gave me that last little bit of the previous Old Plantation so I can do a comparison, which is yet to come, and which will be in Oolong topic when I can do a side-by-side.
BTW: A new TT&D right around the corner...so, stay tuned tea tasters.
Posted 17 February 2011 - 07:15 PM
What have you tea sippers been drinking recently?
Posted 17 February 2011 - 09:51 PM
Yesterday, a very nice aged liu an, also courtesy of marshaln [below is probably the fourth or so infusion, not counting two rinses].
Edited by Will, 17 February 2011 - 09:53 PM.
Posted 21 February 2011 - 12:58 AM
Edited by Wholemeal Crank, 21 February 2011 - 12:58 AM.
Posted 21 February 2011 - 09:27 AM
Posted 23 February 2011 - 12:35 PM
Posted 23 February 2011 - 10:29 PM
Posted 24 February 2011 - 12:08 PM
Yesterday, an aged Wuyi Shui Xian and a phenomenal Guang Yun Gong -- a blend of GYG chunks, I think mostly from the 70s and 80s. Sweet, medicinal, thick, completely lacking in bitterness, sourness, astringency, or mustyness. Very pleasant tea, and kind of sorry I wasted most of the sample I had on just myself.
Posted 24 February 2011 - 12:51 PM
Posted 24 February 2011 - 12:59 PM
Two of my friends each picked up some of this blend in HK. At the time (probably 3-5 years back), it was still fairly cheap, maybe $100-150 US / jin (and this is a HK jin, so 600g). The price has gone up since, but it's still a decent value for something that, while not infinitely complex, is a very pleasant and comforting tea to drink. Assuming the blend (broken up chunks of cakes) is a good enough quality, I'm hoping to get some more of it, because even at the higher price, it's a nice tea.
Will: Vintage GYG is the cats meow. I'm a little jealous.
The durability was also quite good; much better than I expected. I used maybe a little more than half of the pot by volume (with the leaves expanding to around 3/4 full), and I was drinking this thing all afternoon, even brewing an encore round this morning. The first 7-8+ rounds after the rinse were quite dark and thick, and even after that, it didn't taper off sharply.
Posted 24 February 2011 - 08:46 PM
But to fill the pot 1/2 full by volume with the remainder of my sample, I'd need one this big!
Today, so far, started with some Dragon Well, then on to Hankook Hwang Cha Korean 'oolong' tea, then on to some more of the Autumn TGY from Jing tea shop.
Maybe some puerh tonight as I do some work at home.
Edited by Wholemeal Crank, 24 February 2011 - 08:48 PM.
Posted 25 February 2011 - 03:06 PM
Enjoying the Organic Uji Gyokuro Gokou from yuuki-cha.com the past few days. Really delicious today. Yesterday I was rather reckless with my brewing and the leaf did not appreciate it. Today, WNL and delicious. Ordered two new Gyokuro from yuuki-cha aand should receive them early next week. Looking forward to trying them out.
Next today, an Oolong...I think.
Also this morning and many recent mornings, the Jamirah Estate Assam from The Cultured Cup. Wow!
What's everyone else sipping?
Posted 25 February 2011 - 07:33 PM
Today, two Wuyi yancha, a medium fire Dahongpao from 2007 or so, from a Malaysian shop (Evergreen). A decent amount of oxidation without being overly astringent, the roast sufficient, but not overpowering, and a slight amount of greenness / freshness, with a sweet scent and lingering aftertaste. Then an aged tea (age unknown, but older than 1995). I believe the varietal is jin liu tiao; I've never seen this varietal for sale except for this one. This seems fairly old, hasn't been re-roasted, and has been stored in Malaysia; not surprisingly, it's a little bit sour, but the taste is still pleasant, though the aroma isn't that strong. The sourness fades in later brews.
Edited by Will, 25 February 2011 - 07:34 PM.
Posted 25 February 2011 - 11:00 PM
Posted 28 February 2011 - 11:23 PM
Posted 01 March 2011 - 10:24 AM