Richard Kilgore
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Posts posted by Richard Kilgore
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Erin, while there are other Yunnan teas, such as Dian Hong Imperial (a red/black tea), almost all pu-erh is produced in Yunnan as far as I know.
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Right, ambiguous phrasing, but I intended to mean another time, another day.
Starting the day with the MF Quuen Victoria (second flush) Darjeeling from The Cultured Cup.
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Sigh, indeed. Sometimes it just takes getting to know a leaf over time. I bet you can do it again now.
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Friday evening it was a Moroccan themed buffet with teas at The Cultured Cup's monthly T-Bar Club meeting. Next month a blind tasting. More on that to come.
Saturday, Greg Glancy and I tasted several of his new Norbutea.com Wuyi Oolongs to select those for the next Tea Tasting & Discussion. Then after dinner at a very good, newish Szechuan place, we opened a tiny packet of 60's sheng pu-erh I received a few months ago. Brewed in a 70's Yixing teapot, this is the oldest pu I have had and different than any I have had. Yes, I will do it again.
Started this day with a Ceylon Vithanakanda Estate, Extra Special from Tea Source. Delicious, and as I have said before, my favorite Ceylon to date.
Now drinking a delicious Organic Uji Tokusen Sencha from yuuki-cha.com. Brewed in a Banko kyusu, I am three infusions into it and think it has two more to go.
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The Mariage Freres Puttabong Estate (first flush) Darjeeling from theculturedcup.com this morning. I am typically more fond of second flush Darjeelings, but I really enjoy this first flush.
Followed by my daily bowl of matcha from yuuki-cha.com.
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Welcome gingko!
I think that's partly true. But since green tea is the most commonly drunk tea in China, I would tend to think there is more grandpa style green tea drinking (throw some green tea leaves in a glass or cup and add hot water over and over again) going on. And since gong fu cha is limited to tea connoisseurs, it's going to be pretty much uncommon.
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Interesting article. This is going on in many parts of the world. Some growers have figured out they can make more money growing quality teas using quality traditional, orthodox methods rather than selling their teas cheaply to the large companies for CTC tea for tea bags. But this is now a fairly large company itself, and I have no idea how their quality compares to the teas I drink.
They have many offerings on Amazon - a few loose leaf as well as tea bags. The loose leaf teas in tins are actually very inexpensive - about $1.25 per ounce. I have never tried any of their teas in any form, but like the high quality Ceylon teas that I have been getting from teasource.com and theculturedcup.com. So if you try any of their teas, let us know what you think.
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You may want to check out the eGCI Basic Knife Skills Course. It may be more basic than your level of knife skills at present, but it's worth a look.
There are also numerous topics in the eG Forums on selecting knives. Just do a search in the Kitchen Consumer forum. Knife choice is a personal thing, so it's best to avoid buying knives that you have not held in your hands.
Good luck!
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Welcome Trout Hound. Sounds great! That's a dish I plan to cook in my new tagra also. But I need to start a new batch of preserved lemons first. Someone else may have an answer to your cinnamon question, or Paula may pop in to answer it.
Feel free to post about the omissions here so we can all learn. Paula reads this topic regularly and may have more time to post occasionally now that we are past the holidays. Between the holidays and projects, she has been buried for months.
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Started the day with the Ceylon Vithanakanda Estate, Extra Special from teasource.com, with a slice of lemon cream cake. This is undoubtedly my favorite Ceylon.
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You got me! I had quite an image going of you and the tweezers.
Yes, a taste of the sea is a significant aromatic element to some Japanese green teas. Japan is, after all, an island nation. It can be startling the first time and something of an acquired taste. I have come to enjoy it when I find it.
cdh let me know that he has not received the tea sample yet. Could be floating in the USPS system somewhere, so he can post if they eventually deliver it. Otherwise, we can move along into the 2010 TT&Ds.
So thanks to everyone for participating and to Dan at yuuki-cha.com for contributing the free samples.
Dan and I are already planning a comparative Tea Tasting & Discussion, probably for next month. If you subscribe to the Coffee & Tea Forum, you'll be among the first to know.
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I'll be interested, LuckyGirl, in your experience brewing it following the yuuki-cha suggestions. I think that you may be diluting the sencha and matcha so much that the balance is thrown off, emphasizing the toasted rice. That's my best guess, but I'll look forward to seeing how it goes.
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I'm going to try to explore more of the teas at www.teahabitat.com Although expensive, the one Oolong I tried was quite special. I have no interest in this company other than as a satisfied customer.
I have not tried any of her teas, but Imen has a good reputation for extraordinary (and extraordinarily expensive) single bush Dan Congs.
Please do tell us more, mbhank, in the Oolong topic about the Oolong from teahabitat that you tried.
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Right, in China they call fully oxidized teas "red teas", and in the West we call them "black teas". Rooibos is actually not a tea, but rather a tisane.
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I'm looking forward to experimenting most of the categories you mentioned. The only tea I've really been turned off by thus far are red teas and it is entirely possible that I just haven't had ones that suit me. Then again it is entirely possible that they just aren't my cup of tea.
Red teas from China may turn out to be not-your-cup-of-tea, but which ones have you tried, LuckyGirl?
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We have been discussing our 2009 tea discoveries in another topic. So now I am curious - looking forward for 2010, what teas do you want to try for the first time and what teas do you want to explore in more depth? I'm curious just because I am curious...and as a way to inform the Tea Tasting & Discussions for this year.
Let me just throw out a few categories:
* Black/Red Teas from India (Darjeelings, Assams, Nilgiris, others), Ceylon, China Keemuns, Yunnans and more) and elsewhere?
* Oolong Teas?
* Chinese Green Teas?
* Japanese Green Teas?
* Pu-erh Teas?
* White Teas?
* Yellow Teas?
* Blending Teas?
* Tea and food pairing?
* Cooking and Baking with tea?
Please jump in if you are interested, even if you have not previously been active in the Coffee and Tea forum.
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Looks like everyone had a stimulating year of tea!
2009 was a very, very good tea year for me. In addition to exploring more Japanese green teas, especially the gyokuros and matcha, I tried a number of excellent Indian Darjeelings and Assams, Chinese Keemuns and pu-erhs (both sheng and shu), as well as the Taiwan Oolongs. Aged Oolongs, too. All of these categories I had sampled before 2009, but I was able to brew a more diverse group within each category.
The Tea Tasting & Discussions have been interesting and fun and have been a significant part of my own tea education and exploration. It's fascinating to see what others find in a tea, too. I always learn something new from those who participate.
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Started the day with the hand processed Dian Hong Imperial from norbutea.com and the 2008 Nan Jian Tulin 803 Ripe Pu-erh Tuo from yunnansourcing.com, both made in Yixings. The former is simply exceptional and the latter is better than it ought to be for the price.
So what teas are you all brewing in your part of the world?
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I've started a gong fu cha session with a 90's Select Aged Nan Tou Oolong, a heavily roasted Formosa (Taiwan) Oolong, from Hou De. I got this in a tea trade some time ago and doubt Hou De still carries it. After I have brewed it in both a gaiwan and a Yixing dedicated to aged Oolongs, I'll post a more detailed note in the Oolong topic.
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A Sencha Select from the The Cultured Cup brewed in a banko kyusu from yuuki-cha.com. Brewed it a little leafier today and more of a sweet baby asparagus flavor came through.
Then my daily matcha in a Shigaraki chawan.
Several Tea Tasting & Discussions are already in the works for this year. In addition to the TT&Ds of single teas from around the world, I am also arranging for a number of interesting two and three tea comparative TT&Ds. In general, all society members may request one of the available free samples if you have at least 10 substantive posts for the single TT&Ds or 25 posts for the multiple tea comparative TT&Ds. (Substantive post simply means contributing to a discussion with a question, answer or other comment. And many interesting discussions often start with a good question.) If you subscribe to the Coffee & Tea forum now, you'll be among the first to know when a new TT&D is announced.
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I have brewed this twice western style and find it quite acceptable, although I agree with Greg that it shows itself much better when brewed gong fu cha style.
Thanks to everyone for participating in this Tea Tasting & Discussion, and to eGullet Society member Greg Glancy at norbutea.com for contributing this interesting Oolong.
I'll be arranging more Tea Tasting & Discussions in January and beyond. If you subscribe to the Coffee & Tea forum you will be among the first to know.
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Started the day enjoying the Ceylon Vithanakanda Estate, FOP from Tea Source.
So what teas are you all drinking today?
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The last few days I have been away visiting friends. I took a fine Assam, the Sree Sibari Estate, SFTGFOP1 from teasource.com and two Brown Betty teapots with me. We drank many pots of it and everyone seemed to enjoy it a lot.
So far today, I have brewed a Ceylon Vithanakanda FOP from teasource.com and made my daily bowl of matcha, an Organic Yame Matcha from yuuki-cha.com.
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What is a Vita-Mix "creations"?
Vita-Mix Blenders & Mixers
in Kitchen Consumer
Posted
Not really an appropriate comparison. More like - for home use, would you prefer a Caterpillar Tractor for your home garden with a 7 year warranty or for 10% more, one with 50% more horse power and a 3 year warranty for commercial farm use.