Richard Kilgore
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Posts posted by Richard Kilgore
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Thanks for the detailed report. No label switching. From what you describe, I think you have them identified correctly.
I have been brewing the Kabusecha (pre-heated pot and cup) at a lower temp, about 149f - 150f for the first infusion. Then after the second infusion, very gradual increases 4 - 5 degrees at a time. My infusion lengths are about the same as yours. I think you may find a more balanced result using the lower temp, and would interested to see how that matches your palate. I generally use a slightly heavier leaf:water ratio than you do, as usual, but regardless, the lower temp may make a difference.
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DanCong or puerh sounds good to me, too. Maybe later today. So far it's been iced tea (100f right this moment and probably 104f in an hour or two) and some absolutely delicious Assam Konghea Estate, Golden Bud from teasource.com. This must be my best brewing of this Assam...ever. And I could not tell you what I did different. Another tea mystery.
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I am sympathetic. More iced tea and water here, too: 102f today and 104f coming tomorrow.
In addition, I have been drinking Old Plantation Qing Xin Oolong (Fall Harvest 2009) from Norbu Tea, as well as Matcha and a Japanese black tea, both from yuuki-cha,com.
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It's been shinchas for me the past couple of days: the 2010 Organic Asahina Kabusecha Shincha featured in the current Tea Tasting & Discussion and the 2010 Organic Kagoshima Shincha Magokoro. Both from yuuki-cha. I really have come to appreciate organic Japanese teas over the past year.
It was 103f yesterday and it will be again today, so lots of water and iced tea, too.
Another Tea Tasting & Discussion coming soon, featuring three teas for iced or cold brewed tea. Free samples to three eGullet Society members, as usual. If you are subscribed to this Coffee & Tea Forum, you'll be among the first to know about it.
So, what teas are you all drinking in your part of the world? Iced or hot?
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Tasters - You should receive the free samples of the two organic Japanese shincha samples contributed by Dan at yuuki-cha.com sometime between Monday and Wednesday. If you do not, please let me know. Since I am running a little behind and a third member did not sign up for the samples, I have assuaged my tea guilt by sending each of you a little more than 15 g of each shincha.
Brewing suggestions to come.
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Had Anqi TieGuanYin 安嵠鐵觀音 last night after a big rich meal. Brewed for 3 minutes.
Am having XiHu Longjing 西湖龍井 after light lunch. Brewed for 90 seconds over not boiling hot water.
Welcome. Parigi!
I have a few new Long Jing green teas (one of my favorite teas) in from China last week. When you have time, please tell us more in the Chinese Green Tea topic about the Long Jing you are drinking.
First tea of the day for me was the 2010 Organic Asatsuyu Shincha from yuuki-cha.com. Nice mild roast on the processing finish.
More green teas of some sort this afternoon.
Anyone else drinking tea today?
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Brewing the Xue Dian Mei Lan green tea from norbutea.com gongfu cha in a gaiwan. This is a very nice, subtle, pleasant Chinese green. BTW, here's a link to a video on the Norbu site that shows how to brew gongfu cha style in a gaiwan; it's simple and straightforward. (Scroll down about 2/3 of the page.)
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Brewing the Xue Dian Mei Lan green tea from norbutea.com gongfu cha in a gaiwan. This is a very nice, subtle, pleasant Chinese green. BTW, here's a link to a video on the Norbu site that shows how to brew gongfu cha style in a gaiwan; it's simple and straightforward.
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Hot here, too! It's been in the 102f - 106f range for some time now, so I have been drinking a lot of water and iced tea in addition to hot teas. On the hottest days, it a matter of alternating sips of cold water with the hot teas.
Saturday a tea friend and I drank several teas for several hours, including four interesting ones from jingteashop.com. More on this in the Chinese Green Tea topic soon.
In the morning yesterday, it was the Nepal Chiyabari Estate from TCCC; today the new Yi Mei Ren Wuliang black tea from Norbu. Yesterday also had my daily (more or less) matcha from yuuki-cha.
So what teas are you all drinking in your part of the world this week? Iced? Cold-brewed? Hot?
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Congratulations! I very much like this piece and the rectangular saucer. Is that a combination of shino and tenmuki styles?
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Catch up post!
The Nepal Chyabari Estate, the Assam Konghea Estate Golden Bud and the Ceylon Vithanakanda Estate, Extra Special have been my morning black teas the past few days. Matcha and Shinchas during the day, mostly the Organic Kagoshima Shincha Saemidori featured in the current Tea Tasting & Discussion.
More TT&Ds with free tea samples coming up soon. If you subscribe to the Coffee & Tea Forum, you'll be among the first to know.
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The sets of free samples of two 2010 Shinchas from yuuki-cha.com go to...
baroness
Wholemeal Crank
The samples will be packaged and shipped this week.
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There is one set of Shincha tea samples from yuuki-cha still available until midnight (US EST), Monday, August 2nd. Send me a PM if you are interested.
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Now only one set of two free samples of 2010 Japanese Shincha green teas left! Please PM me after reading the first post in this topic if you are interested in the remaining set.
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Heidi - Currently the issue is commercially canned (and jars), but I am also interested in the heat issue for home canned.
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I have some canned food I would like to store in the garage, but am concerned about the effects of heat. This time of year in Texas, the heat in the garage may get in the 120 - 140f range. How high will such tolerate? Does it make a difference depending on the type of canned food?
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Two sets of free samples of the 2010 Japanese Shincha green teas. Please PM me if you are interested.
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Chis - you may also want to try a few Keemun black teas. There is a considerable variety of fine black teas from China.
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Slow tea days the last couple of days due to my schedule - mostly iced tea and matcha, and the Nepal Chiyabari Estate yesterday morning.
This morning began with the Assam Konghea Estate, Golden Bud from Tea Source. Now doing a session with the Spring 2010 Organic Kogoshima Shincha Saemidori from yuuki-cha.com. This is one of the two Japanese green teas featured in the newest Tea Tasting & Discussion. Free tea samples still available, so PM me if you are interested.
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Interesting. I'll pick up some good dark chocolate at Central Market tomorrow and try this pairing.
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Ah ha! I am drinking the 2010 Diamond Grade TGY right now, WC. Got some as a sample from Greg at Norbu last month - the package lost its vacuum seal so he could not sell it. It may be slightly less fresh than a sealed pack, but it is still floral in aroma and taste. An aroma cup tasting set really enhances the experience of drinking this tea.
This morning it was the Nepal Chiyabari Estate black tea from The Cultured Cup, followed later by my daily matcha from yuuki-cha.com.
What teas have you all been drinking this week? Iced? Cold brewed? Iced?
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Here's a link to the Assam Sree Sibari Estate, SFTGFOP1 at teasource.com. And here's the Tea Tasting & Discussion that featured this tea. I also like the Assam Konghea Estate, Golden Bud I got from Tea Source, but it looks like it is currently out of stock.
From The Cultured Cup, I have enjoyed the Assam Napuk and and several others. It's best to call them, because they have many teas that are not on their site and it's better to call them than to email. If you tell them what you like, I am sure they will have a few to recommend. You may also like the Nepal Chiyabari Estate they carry - not an Assam, but great stuff.
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Chris, the Dian Hong Imperial from Norbu Tea is an exceptional black tea and I always have some of it on hand. Greg Glancy at Norbu also carries some other very good Chinese black teas, and you may also want to try some high quality Indian Assam teas. I continue to get mine from Kyle Stewart at The Cultured Cup and Bill Waddington at Tea Source - both of them have sourced excellent teas. The lower quality Assam teas that most people in the West drink are harsh and very astringent by comparison. There are also some high quality Chinese black teas that Sebastien and Jing carry at jingteashop.com.
Hope that helps.
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To each his own, YP. That's the stuff the Chinese will not drink. For export. I can imagine the milk helping a little. As I recall, you generally drink your tea with milk. The smoother Lapsang Souchong that is processed differently than the harsh version - and hard to find outside of China - may not stand up to milk as well.
The last couple of days I have been brewing several infusions of the Pai Mu Dan featured in the current white tea Tea Tasting & Discussion.
Starting today with the smooth Japanese black tea from yuuki-cha.
Last night I drank a lot of tea with Greg Glancy of Norbu Tea. We sampled a number of interesting new and unusual teas that he is considering carrying in coming months. I could tell you more, but I have been sworn to secrecy.
What teas are you all drinking this week?
Tea Tasting: Two 2010 Japanese Shinchas
in Coffee & Tea
Posted
Just think of it as a cross between a sencha and a gyokuro and what that may mean for brewing and taste.