What Tea Are You Drinking Today? (Part 3)
Posted 01 March 2011 - 09:13 PM
Posted 02 March 2011 - 06:27 PM
Two more gyokuro in from yuuki-cha this week, so I'll open one as soon as the Gokou package is down a little further.
Alert! A new Tea Tasting & Discussion will start sometime tonight. Check it out if you think you may want to participate and receive free teas.
Posted 03 March 2011 - 09:40 PM
2008 Yi Wu Bamboo aged sheng from Norbu--a lovely tea put through a tea torture test: Fill kettle with water. Pour some (cold) over chunk of tea in kamjove. Let sit a few seconds, pour off rinse water. Add more water, now slightly warm. Let sit while doing things in another room for 45 minutes. Return, pour off first cold infusion into thermos, add boiling water, leave for a 1 hour meeting. Return, pour off the long steep into the thermos, and pour hot water through the leaves several times while tossing papers together for afternoon clinic on another floor. Thermos filled with water, all of which has touched the leaves, at least. How can it possibly be good? And it is!
Gotta love this stuff.
Posted 03 March 2011 - 09:56 PM
Today was an aged (1990s) and supposedly organically grown Tieguanyin from a HK shop (not sure which one). Smooth, though with a tiny bite that I didn't expect. It seems like it hasn't been re-roasted much, if at all; the original processing was traditional, but not heavy fire.
Yesterday, a sample of a Menghai cake (not sure if it's 8582 or a custom production of Henry Trading Co), about 10 years old. This was interesting. Very smooth - even though the storage tastes pretty clean, it's very easy to drink for such a relatively young puer.
Also a Muzha (area near Taibei) Tieguanyin. While I am usually not blown away by Muzha TGY, this one was nice, if a bit confusing.
Posted 03 March 2011 - 09:57 PM
Today a modest attempt at brewing in somewhat more traditional ways. Jamirah Estate Assam (TCC) in the morning in a Brown Betty and 2010 Fall Harvest Lao Tai Di Qing Xin Oolong - Old Plantation (Norbu)in a 110ml Yixing. Both very fine teas.
Posted 04 March 2011 - 10:05 PM
Also brewed the Organic Uji Gyokuro Gokou (yuuki-cha) again, this time using a small, flat Tokaname kyusu instead of a Banko houbin. This pleased me even more than the Banko did, which produced a nice cup of gyokuro. This is interesting because my preferred clay is usually Banko, which produces a smoother infusion. May be that I am simply learning better to brew this tea, but I don't thinks so. More on this after a few more sessions.
BTW, a new TT&D featuring free samples of three interesting Japanese teas was recently posted, and the Sheng Puerh TT&D continues.
What teas are you all drinking this weekend in your part of the world?
Posted 05 March 2011 - 08:36 PM
Today, a more varied group of teas: finished my Honyama sencha this morning--not going to make it to shincha on my one packet of sencha from Norbu remaining; then a much better session with a Yuuki-cha oolong midday, got the temp and proportions right for some good gongfu infusions; then finished with Norbu Diamond TGY, always so nice, brewed in a new gaiwan
and drunk from a new teacup, both from Shawn McGuire of GreenwoodStudios (on Etsy):
Edited by Wholemeal Crank, 05 March 2011 - 08:37 PM.
Posted 05 March 2011 - 09:31 PM
Love this charcoal roasted tung ting I got from Red Blossom. I also got some dragonwell from there and have been playing around with the brewing searching for that awesome cup.
Posted 06 March 2011 - 03:04 PM
Posted 08 March 2011 - 05:22 PM
Today, however, all tea so far at work, so no new teaware here. Drinking some Bai Hong green tea from Yunnan, the last of some I ordered from Yunnan sourcing (nearly a year ago, I think), a little overdone because I decided to empty the last bits from the bag, and ended up with tea that needed dilution. Then on to Anxi TGY, this time the fall tea from Jing Tea Shop. Mmm....spring, fall, I love this tea.
Posted 12 March 2011 - 06:50 PM
I've been working a satellite office, where the day starts too early to get in the morning sencha. Have has a little of almost every other kind of team, and looking back, nearly all were from Norbu--thermos-full brewings of Haiwan "Peacock Quest" shu pu from Norbu, some Yunnan Mao Feng, Diamond TGY, winter 2009 dark roasted TGY from Taiwan, and a wonderful series of infusions from some summer 2009 "high mountain beauty" alishan oolong; a good evening with ManMai young sheng puerh from Essence of Tea (featured in our recent TT&D here); and today, finished off the dark roast 2009 TGY, then went green with the 2010 Spring Wu Liang Mtn - Xue Dian Mei Lan.
I've definitely gotten better at getting what I want from my teas, even when, as was the case this morning, I realized I had managed to separate myself from all tea brewing vessels, and had to make do, preparing a thermos full of TGY for my drive using a nalgene water bottle. But so very nice to come back home to my cute new gaiwan, that is so exactly right for my preferred small-scale gongfu cha.
Posted 12 March 2011 - 08:00 PM
cdh - I very much enjoy Keemuns and have heard good things about Special Teas. I'll have to try them sometime.
I have been enjoying gyokuro from yuuki-cha.com the past few days. Have a few brewings left of the Organic Uji Gypkuro Gokou, but went ahead and opened a packet of Organic Honyama Gyokuro Kin-un today. As I was sipping the second infusion I got an email from Dan at Yuuki-Cha, who said that the office was all shook up (him too), but that all the beautiful ceramic Japanese tea bowls and teapots, as well as the tea facilties, came though unscathed. He had just recently bolted all the ceramic shelving together and then chained it to the wall! I am looking forward to playing with this new gyokuro and another as yet unopened one. More on these later in the Japanese Green Tea topic.
Posted 14 March 2011 - 06:53 PM
It started very well, with some Ya Bao wild camellia buds and flowers, and is ending well with some Hankook Korean Hwang Cha, which I keep infusing over an over. It's pretty much at the 'sweet water' stage, but this is a tea that keeps up the sweet taste in a pleasant way, so I'll keep going a while longer.
And when this one runs out of sweet, I'll try another infusion of the Bai Yun, to see if the packed leaves in the Kamjove have some more flavor left. I'm betting they do, and with a little more attention it will be very good again.
Posted 14 March 2011 - 08:12 PM
Posted 15 March 2011 - 07:15 PM
Earlier had some of the Assam Jamirah Estate from The Cultured Cup. Really great as it cools.
Two sets of samples left in the new Japanese tea TT&D from Norbu Tea. Check it out.
How about you, tea sippers? What's brewing?
Posted 15 March 2011 - 07:21 PM
Blew this by doing it grandpa style (too much leaf)[.]
Oh, man, I'm so down with grandpa style! I don't know what it says about me, but that's my approach, more often than not.
Posted 15 March 2011 - 09:04 PM
Today was a good day for tea. I started again with the Hon Yama Zairai sencha from Norbu, moved on to some fall Long Juan TGY from Jing Tea Shop, and then tried a new Dan Cong from Tea Habitat, 2009 "Ya Shi" aka "duck waste fragrance". It smelled a lot better than the name. More later when I have time for a proper review.
Posted 15 March 2011 - 11:54 PM
Posted 16 March 2011 - 07:42 AM
Anyone heard of Four Seasons Oolong Spring ?
No. What's the source for that tea?
Posted 16 March 2011 - 06:48 PM
No. What's the source for that tea?
"Four Seasons" is the usual English translation of 'siji chun' (literally 'four seasons spring').
It's a varietal / cultivar (common in, and possibly developed in, Taiwan) which is, IIRC, grown in multiple areas, and usually processed as an oolong. Currently, it's usually processed in a very light style, like a lot of the other balled oolongs produced in Taiwan. You could have sijichun from different geographic areas or grown at different altitudes.
Edited by Will, 16 March 2011 - 06:51 PM.
Posted 17 March 2011 - 07:30 AM
Posted 17 March 2011 - 02:30 PM
Posted 17 March 2011 - 07:41 PM
Posted 17 March 2011 - 07:49 PM
Today was a somewhat oxidized, but only lightly roasted Anxi Tieguanyin. I didn't buy it, but it's this one.
Afterwards, I had the last little bits of a very nice Best Tea House Dahongpao. Supposedly first generation (i.e., from direct clones of the mother bush, though I am always skeptical about these kinds of claims), but at any rate, it's nicer than their cheaper stuff. Also a bit lighter fire. Very nice tea.
Edited by Will, 17 March 2011 - 07:51 PM.
Posted 22 March 2011 - 03:39 PM
Oolongs yesterday and today: the Phoenix Mountain Dan Cong from The Cultured Cup and the Anxi Bai Xian from Jing Tea Shop.
Green Teas: the Wu Niu Zao Chinese green tea from Jing Tea Shop; the Kanayamidori Sencha and two gyokuros - Organic Uji Gyokuro Gokou and Organic Honyama Gyokuro Kin-un - both from Yuuki-Cha.
So what have you all been brewing in your part of the world?
Posted 22 March 2011 - 09:54 PM
I've got a bunch of lovely tea at home and at work, and slowly I'm getting better at little things like marking dates of first opening a particular tea, so I can see what needs to be used up first, and keeping down the number of the light green oolongs opened at the same time. The Alishan tasting was a long time in the making, as I was trying to finish off some other open teas before I opened these. It sort of worked.
Posted 23 March 2011 - 01:03 PM
So far today have only had the Keemun Hao Ya B from Teasource. Found it at the bottom of a black tea bin in my tea chest! A very nice Keemun. Probably the best I have had except for the Keemun Hao Ya A, also from Tea Source.
Posted 23 March 2011 - 10:12 PM
I put together the images and tasting notes from the Alishan tasting session on Saturday in the Oolong topic.
Posted 24 March 2011 - 02:06 PM