gingko
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Posts posted by gingko
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What an enjoyable job! And you did fabulous job on the photos too!
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Actually, was going to do the usual gaiwan, but instead tried it in the new office gadget--a Kamjove plastic infusion pitcher thingy (brought as a travel kit, but pressed into service in the office after shattering the 3rd or 4th small glass teapot I've used here....).
My tea came out a bit more dilute than perhaps would have been perfect, because I was trying to get used to the mechanics of the pitcher, but the mix of sweetness, vegetal elements, and nuttiness was the best I've gotten from this tea.
I have a kamjov in office too and I love it's convenience. Mine is 120ml (the upper cage). Nowadays they mostly sell 500ml ones and 300ml ones. I think 120ml is great for oolong and larger ones are probably better for green tea.
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I love whole flower chrysanthemum, both the tastes and outlook. I also drink chamomile a few times a month, when I feel I need its health benefits. I am neutral to its taste.
Rose bud is another one I like for evenings.
I am not sure if roasted barley or rice count as "herbal" tea, but I like them both (in no-green-tea versions).
Osmanthus, longan (dragon eye fruit), hawthorn, dried plums, I boil them in water to make "sweet soup", but not sure if they count for "herbal tea"
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Does the "thousand mile fragrant" name refer to how far away the aroma carries, or is there more of a story to it?
I have no idea. I guess it's descriptive for the fragrance, but not sure if there is a story.
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This is a Kuromatsu Tokoname teapot made by Tokoname craftsman Gyokko that I got from Yuuki-cha.com. At a 120 ml capacity it is good for brewing about 60 - 90 ml of higher quality sencha or gyokuro. I love the texture of the unglazed clay.
Ha! I have this too
Although I seldom drink Japanese green tea, I just love this teapot so much. I use it for oolong and it drains water thoroughly between infusions. And the teapot just looks so pretty and feels so nice in hands! -
Is it particularly floral? Or does it have a strong fruit aroma? That name is very intriguing.
Fruity may be a more proper description. It's on the lighter side for fruit aroma and warmer side for floral aroma, very different from the floral fragrance from light oxidized oolong.
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Today I am enjoying a Wuyi Qian Li Xiang (thousand mile fragrant). I am very thankful to a friend who send it to me from Thailand. What a luck to have a tea that's produced in Wuyi, transported to a historic tea store in Bangkok, bought by an American living in Thailand and sent to a Chinese living in America!
The tea is a small variety of Wuyi, rarely seen in market and this is my first time to have it!
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Today's tea is one of my favorite, Wuyi Jin Fo (also called Fo shou)
It's heavy roast that has rested for a year to "cool" down a bit. Fruity fragrant and warming
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Lucky you! I love them!
As I remember, oyster mushroom tends to absorb water easily. Some people even suggest no to rinse them if the source is clean enough.
But anyway I think they are always good! Luck you!
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People in China dont like to buy tea from the internet, which can be summarized in several points: 1) Chinese e-shopping is still not as popular as US; 2)Chinese buying habits is to check or see before closing the deal. 3)the biggest tea consumption group in China is those guys over 30 or 35, so they are too busy to buy teas on internet.
These are rapidly changing in the last 3 years, with the development of taobao (Chinese version of ebay, but no fee) and a few online payment system (Chinese version of paypa, but little fee). Many of my favorite Chinese tea sellers (including farmers, dealers and retailers) are from the internet. Some sellers are not the typical "ebayer" kind and may not even have most of their business online, but they still have taobao store, because they would be asked frequently "do you have a taobao store"
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Hello-My two personal rules regarding water:I never use distilled water. And (if possible) I don't reboil the same water. I am very flexable on this second rule.If I am making only one cup at a time, I may reboil the water.This is especially true if I am making black tea. I am sorry for getting OT. I guess I should just say that IMHO any water that is not distilled is fine with me.
Me too the same rules! And I am not flexible on either of them
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My home region has award winning tap water. I boil tap water directly, and use a britta filter for cold water. But actually I can't taste difference between my tap water and filtered water.
If you would like to, you can also try boiling snow into water. I did it and it was pretty good, still not better than my tap water though
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Thanks! Love it here!
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Today I will finish the 2nd half of a small sample of wu yi rou gui. Love it!
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Very interesting article!
What do you think of using cold milk for coffee? I've been taking short cuts by pouring coffee on cold milk.
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"Western" style, gongfu style, grandpa style, and other styles, I don't think any of them is common or non-common in China. It really depends on what tea is brewed. It's like we can't say what kind of glass is most commonly used in US, but it all depends on what kind of alcohol/beverage is served.
Tea Troubles - Is It Worth It?
in Coffee & Tea
Posted
Trouble or not, it's all relative. I mostly drink oolong, and usually gongfu style. It doesn't cost me any work to boil the water. All work I do is, throw the tea in teapot or gaiwan, 20-30 seconds each infusion. It's really much less trouble than just grinding the coffee, let alone making coffee, or let alone putting on my shoes and driving to the cafe.
When I drink green tea, I throw the tea in a glass mug and pour in water, 2 seconds' work
When it comes to tea, I believe most time-consuming part for most people is shopping and online shopping and window shopping. I've never heard anybody complaining about the "trouble" of it