Richard Kilgore
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Posts posted by Richard Kilgore
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I enjoy the Panitola Estate Assam, too, TeaKettleSlim. I've been out for a while and see an order in my near future.
The last few days I have had my typically diverse selection of teas. In the mornings, Ceylon Vithamakanda Estate, Extra Special and Castleton Estate Darjeeling, both from teasource.com, and Dian Hong Imperial from norbutea.com. Afternoons and evenings a variety of Oolongs, including a nice Yunnan Bai Hao (Fall 2009) from Norbu and a particularly fine one from jingteashop.com, a Lao Cong Shui Xian; green teas have been several of this years wonderful organic shinchas from yuuki-cha.com and a lovely Wu Niu Zao from jingteashop.com.
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That's interesting. The genmaichas would definitely have a different profile compared to shinchas/senchas. There are many, many senchas, and they have somewhat different flavor profiles due to region, breed and processing, but most are typically brewed at about 158f. Have you been brewing your other senchas at a higher temp?
What kind of brewing instrument did you use above?
I have not brewed these western style, although I have brewed senchas western style in the past, so I'll be interested in reading about how this works out for you.
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Two sets gone. Only one set of three free tea samples for this Iced Tea TT&D remains. PM me if you are interested in receiving it.
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The two Ceylons that baroness recommended are very good. I am out of the Lumbini, but the Vithanakanda Estate, Extra Special is in my regular rotation.
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Thanks for the detailed notes, baroness. The green teas you have had in the past have all been Chinese, is that right?
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Three tea merchants are contributing teas for this Tea Tasting & Discussion: Greg Glancy (norbutea.com), Kyle Stewart (theculturedcup.com) and Bill Waddington (teasource.com).
While the tasting is open to all members who have posted at least10substantive posts (simply a matter of questions, answers, comments that add to discussions) in the eG Coffee and Tea forum,preference will be given until midnight Monday August 23rd, 2010 to those who have not participated in the last two tastings.The free samples are available to members who 1) will do at least one brewing session with each of the three teas, and 2) will report on their experience within one week of receiving the sample and participate actively in the discussion.As always, everyone who does not receive a sample is welcome and encouraged to participate in the discussion.
More details on the individual teas and brewing suggestions to come.
So, please PM me now for details if you would like to receive the free samples and participate in this Tea Tasting & Discussion.
(EDIT: Date correction. The period for giving priority to those who did not receive free samples in the last two TT&Ds was August 23, not July 23. It has been extended to midnight, August 25th.)
The three teas featured in this TT&D are....
Tea Source Classic Iced Tea, contributed by Bill Waddington at Tea Source. "Formerly known as - Nilgiri Tamil Nadu Blend. All the great flavors of a classic Nilgiri black tea (a natural sweetness, very smooth, with a hint of fruitiness) except a little stronger because of the leaf-style (CTC). Makes a great hot tea, and a fantastic classic iced tea."
Fall 2009 Yunnan Bai Yun Oolong, contributed by eGullet Society member Greg Glancy at Norbu Tea. "The relatively high degree of oxidation yields a lovely amber colored liquor when infused. The flavor can best be described as a nice balance of sweet/sour with some mild floral, citrus, and honey undertones."
Yin Yang tea, contributed by eGullet Society member Kyle Stewart at The Cultured Cup. This is a special blend of black and green teas with additions. (Available by phone -toll free - only; see their website for the number.)
One set is gone. Two sets of the three teas are still available. These are three teas, very different from each other, for making iced tea or cold-brewed tea. PM me if you are interested.
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I have been interested in the Chao Zhou pots and am pleased yours is working out well for you. One simply has not yet gotten to the top of my teapot want list. Maybe next year.
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The period for giving preference to members who did not receive samples for the last two Tea Tasting & Discussions ends at midnight tonight. After midnight the samples will be available to all members. If you are interested, please review the first post in this topic and PM me.
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Just two teas today, because it was so hot this afternoon. Started with the tail end of the Sayamakaori shincha, then on to some Po Tou ginger flower fragrance Dan Cong from Tea Habitat. This was my first time with this particular Dan Cong in the Chao Zhou red clay pot I bought from Imen, and it was quite interesting: the tea was mellowed and rounded considerably. I need to do a head-to-head vs the gaiwan to be sure of what I think I'm perceiving here: if the impression holds up, and wasn't an artifact of diluting it too much, it will be the most dramatic effect yet of any brewing vessel on a tea that I've been able to perceive.
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I would not be at all surprised that the Chao Zhou would make a difference compared to a gaiwan. My experience is that pot clays make a difference; pot thickness makes a difference; and pot shapes make a difference. You can make very good tea in a gaiwan or a simple Yixing, but coaxing the best out of a tea is something else. Still, I think the quality of the leaf and the brewer's skill make the biggest difference in the final cup.
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Two sets of tea samples for this Iced Tea/Cold-Brewed Tea TT&D still available. PM me if you are interested.
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106f yesterday, 98f today and 92f tomorrow as a cool front with a little rain moves through, so less iced tea necessary.
Started the day with the Yi Mei Ren Wuliang Mountain Yunnan Black Tea from Norbu. Next a Japanese green.
What teas are you all drinking in your part of the world?
The green tea turned out to be the 2010 Organic Kagoshima Asatsuyu Shincha from yuuki-cha.com. This is a nutty fukamushi (deep-steamed) Japanese green tea that I really like.
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106f yesterday, 98f today and 92f tomorrow as a cool front with a little rain moves through, so less iced tea necessary.
Started the day with the Yi Mei Ren Wuliang Mountain Yunnan Black Tea from Norbu. Next a Japanese green.
What teas are you all drinking in your part of the world?
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Iced/Cold-Brewed Tea Tasting & Discussion
The three teas featured in this TT&D are....
Tea Source Classic Iced Tea, contributed by Bill Waddington at Tea Source. "Formerly known as - Nilgiri Tamil Nadu Blend. All the great flavors of a classic Nilgiri black tea (a natural sweetness, very smooth, with a hint of fruitiness) except a little stronger because of the leaf-style (CTC). Makes a great hot tea, and a fantastic classic iced tea."
Fall 2009 Yunnan Bai Yun Oolong, contributed by eGullet Society member Greg Glancy at Norbu Tea. "The relatively high degree of oxidation yields a lovely amber colored liquor when infused. The flavor can best be described as a nice balance of sweet/sour with some mild floral, citrus, and honey undertones."
Yin Yang tea, contributed by eGullet Society member Kyle Stewart at The Cultured Cup. This is a special blend of black and green teas with additions. (Available by phone -toll free - only; see their website for the number.)
The period for giving preference to those who did not participate in the past two Tea Tasting & Discussions (see first post above) is extended until Wednesday at midnight. Please PM me if you are interested.
Only two sets of these teas are now available to members. Please review the first post in this topic and PM me if you are interested.
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The period for giving preference to those who did not participate in the past two Tea Tasting & Discussions (see first post above) is extended until Wednesday at midnight. Please PM me if you are interested.
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The three teas featured in this TT&D are....
Tea Source Classic Iced Tea, contributed by Bill Waddington at Tea Source. "Formerly known as - Nilgiri Tamil Nadu Blend. All the great flavors of a classic Nilgiri black tea (a natural sweetness, very smooth, with a hint of fruitiness) except a little stronger because of the leaf-style (CTC). Makes a great hot tea, and a fantastic classic iced tea."
Fall 2009 Yunnan Bai Yun Oolong, contributed by eGullet Society member Greg Glancy at Norbu Tea. "The relatively high degree of oxidation yields a lovely amber colored liquor when infused. The flavor can best be described as a nice balance of sweet/sour with some mild floral, citrus, and honey undertones."
Yin Yang tea, contributed by eGullet Society member Kyle Stewart at The Cultured Cup. This is a special blend of black and green teas with additions. (Available by phone -toll free - only; see their website for the number.)
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Some in the fridge right now that is almost a year old and still okay, what's left of it, which is not much.
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Last few days it's been the two shinchas from yuuki-cha.com featured in the current Tea Tasting & Discussion, as well as the Nepal Chiyabari Estate from The Culture Cup and the Yi Mei RenWuliang Black Tea from Norbu Tea. Plus whisked matcha from my dwindling supply; I'll have to order more from Yuuki-cha next week.
Tonight (er, this morning now here) it's a rich DanCong that I got from Hou De a couple of years ago: a 2008 Spring "Natural Habitat" WuDong Feng Huang Dancong. Honey, floral, fruit. They have a three sample pack that's worth trying if you enjoy Dan Congs.
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What kind of teas?
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More details on the individual teas and brewing suggestions to come.
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Three tea merchants are contributing teas for this Tea Tasting & Discussion: Greg Glancy (norbutea.com), Kyle Stewart (theculturedcup.com) and Bill Waddington (teasource.com).
While the tasting is open to all members who have posted at least10substantive posts (simply a matter of questions, answers, comments that add to discussions) in the eG Coffee and Tea forum,preference will be given until midnight Monday August 23rd, 2010 to those who have not participated in the last two tastings.The free samples are available to members who 1) will do at least one brewing session with each of the three teas, and 2) will report on their experience within one week of receiving the sample and participate actively in the discussion.As always, everyone who does not receive a sample is welcome and encouraged to participate in the discussion.
More details on the individual teas and brewing suggestions to come.
So, please PM me now for details if you would like to receive the free samples and participate in this Tea Tasting & Discussion.
(EDIT: Date correction. The period for giving priority to those who did not receive free samples in the last two TT&Ds was August 23, not July 23. It has been extended to midnight, August 25th.)
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In the process of helping a friend reorganize her kitchen cabinets, a number of questions came up regarding how long to keep things and when to toss it: herbs and spices, canned and packaged foods in this case.
My herb and spice guidelines came from a discussion here several years ago. Whole leaf, about six months; ground, about a year. during the recession, that gets stretched to up to one year ground and two years whole leaf. And that's using high quality product such as Penzey's.
Canned goods, I get uncomfortable if they are more than a few months past the date. I don't used pre-packaged foods much at all, but think the flavor would be diminishing after a few months, even if safe to eat.
What do you all do about keeping or tossing spices and herbs? How do you decide when it is unsafe to keep canned goods? Or when the quality will make them not worth keeping? Are "best by" and expiration dates valid or are they very conservative?
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Richard - I am going to have to check out tea source. What is good from there?
I'll be glad to post some suggestions in the Unflavored Black Tea topic in the next day or two.
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Almost. Many times seemingly very small differences in brewing technique and parameters may make for interesting results. Not only the higher or lower leaf:water ratios, but 158f or 165f; 10 second steep on the second infusion or immediate pour; fast or medium pour rate vs. excruciatingly slow pour rate; temp increases of 4 - 5f or 10f for infusions past #2. Even differences of 3 - 4 degrees may make a difference. Not all of these every time for all shinchas have an effect, of course. And I would not have thought it until I tried it on several shinchas, but there you go.
Are you using tap water or filtered or bottled water? What type of kyusu?
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This morning started with the Vithanakanda Estate, Extra Special Ceylon from teasource.com. Still one of my favorite Ceylons. Now brewing more of some delicious shu pu-erh (1998? I'll have to check) from yunnansourcing.com that I started yesterday. Brewed in a Yixing made for me by a potter in Yixing last year from older, very nice clay.
The two shinchas from yuuki-cha.com featured in the current Tea Tasting & Discussion have also been among my daily cups the past few days. Two shinchas that I enjoy, but each distinctively different.
So, what types of teas have you all been drinking in your spot on the globe?
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How about brewing the Kabusecha at 140f for the first infusion and see what difference that makes.
My suggestion for the saemidori is to start at 1 g leaf per ounce of water, 158f with infusions of 30, 10, 30. On the third and following infusions, try raising the temp about, say, 4-5f per infusion. That's with a pre-heated pot and cup, and using a very slow pour (as slow as humanly possible). You could then try pouring the second infusion immediately, but still with the very slow pour and see if that gives you something interesting on the third, fourth or fifth infusions. sometimes it does for me.
Have fun!
What Tea Are You Drinking Today? (Part 2)
in Coffee & Tea
Posted
I'll be interested to read your notes on the Essence of Tea puerhs, WC. A few here that I got some time ago, but have done little brewing of them.
Up late working tonight and sipping infusions of the Jade Dragon Yunnan Green Tea from Norbu Tea. Very nice.