Richard Kilgore

The clock's still running. After midnight tonight (Eastern US time), the remaining free samples will be available to all Society members (see first post for details). As of now, we have one first-timer signed up. And on the waiting list, one frequent TT&D participant. PM me ASAP if you are an interested tea newbie or an experienced tea sipper.

This morning the very last of my Vithanakanda Estate Ceylon, Extra Special from teasource.com. Probably the best Ceylon I have had. Now sipping Yin Zhen white tea from The Cultured Cup - delicate, lightly coating the front of my mouth.

Tick Tock. Midnight tomorrow.

The preference period for members who have never received free teas for a TT&D ends tomorrow night at midnight. There's also a "waiting list" for those who have participated in the past. If interested, please review the first post and PM me. And remember, tea newbies welcome!

The last few days it's been my usual eclectic mix: the delicate Puttabong Estate 1st Flush SFTGFOP1 and solid, but one-dimensional, Grand Keemun (both Tea Source); a current favorite Assam, the Jamirah Estate Assam (The Cultured Cup); Wu Niu Zao Chinese green tea - deliciously less delicate than a Long Jing (jingteashop.com); a still nice 2010 Organic Gokujo Sencha (yuuki-cha.com); and a more recent, fresher batch of Pai Mu Tan white tea from TCC than the one (about 6 months old) I brewed a few days ago. And a little iced tea as the temp moves into the 90s here. Tea Alert! A new black tea Tea Tasting & Discussion offering free samples started a few days ago. Tea newbies welcome. Check it out. So what teas are you all drinking in your part of the world? Hot or cold, whatever.

Three free sets of the Chinese and Nepalese Black (Red) teas above are available to Society members. Please PM me if you are interested. Tea newbies welcome!

Among yesterday's teas, a shade grown TGY (a sample from Greg at Norbu Tea). Yes, shade grown! Still tweaking the brewing on this richer than usual TGY - more in the Chinese Green Tea forum soon. First sip this morning was of a Fujian Bai Lin Gongfu Red Tea from jingteashop.com. Followed by 2010 Shi Feng Long Jing Green Tea, also from Jing, and a Pai Mu Tan from The Cultured Cup. Since the White Tea TT&D I've been brewing more white teas and enjoying them more than upon first meeting them several years ago. BTW, a new TT&D started yesterday. Check it out if you enjoy black(red) teas.

Kyle Stewart, co-owner of The Cultured Cup, has contributed samples of two interesting red/black teas for this Tea Tasting & Discussion. The first is a Nepal Chiyabari Estate Black, and the second is a Yunnan Golden Tips. Sets of the samples will go to up to three eG members active in the forums: if you have at least 50 posts anywhere in the eG Forums in the past 12 months, or if you have at least 10 posts in the Coffee & Tea Forum, and are interested in receiving the free samples and participating in this TT&D, please read on (this post and the three following soon) and then PM me. These teas may be brewed 1) "western style" using a small teapot or infuser cup, 2) in a gaiwan, or 3) in a Yixing. Please, avoid tea balls like the plague. The free 10 g samples are available to members who 1) will do at least one brewing session with each of the two teas, and 2) will report on their experience within one week of receiving the sample and participate actively in the discussion. Preference will be given to eGullet Society members who have never received tea samples and participated in a Tea Tasting & Discussion, and who have at least 50 posts anywhere in the eG Forums in the past year or 10 in the Coffee & Tea Forum. This preference will last one week, until midnight June 3, 2011 (US Eastern). If that sounds like you, please PM me ASAP. As always, everyone who does not receive a sample is welcome and encouraged to participate in the discussion. As I have mentioned in other topics, I have known Kyle Stewart, co-owner of The Cultured Cup, for some time now, having bought tea from his shop for many years, at least 10 years I believe it is. For the past five years or so Kyle has been instrumental to my tea education through the T-Bar Club at The Cultured Cup. And I have reciprocated by doing presentations on Yixing tea pots and on Japanese Wabi-Sabi style teaware for the T-Bar Club. Kyle completed his three years of training with the Speciality Tea Institute in 2009 to become the first Certified Tea Specialist in Texas and one of a few in the world. I have had many pleasant times with Kyle and his staff, trading teas and sharing new tea discoveries. More than just a tea merchant I happen to buy tea from, Kyle is a culinary friend as well as a tea friend - the wonderful tea pairings at Sharon Hage's former York Street restaurant and a shared interest in Asian food.

This morning a Great Red Robe from The Cultured Cup brewed in a Yixing (but not gong fu style, instead 2.5 g/7 ounces), quite flavorful through three infusions. Followed by the Organic Gokujo Sencha from Yuuki-cha, last years, so I need to finish it off, though still delicious. Brewed in an interesting, older Bizen hobin.

Genkinaonna - any luck with re-brewing the Sunpu Boucha?

WC - Sure, I understand. I was addressing that comment in light of the fact that most members of the Society who drink tea (or would like to) drink one cup of tea (usually black) once a day - at most three times a day. Most will never get as tea geeky as you and I. So I really don't want to put off people who would get a good deal more tea pleasure by finding one, two or three quality teas that they can brew easily and quickly in a cup or teapot. Some few may want to explore further, but most will not. And that's fine.

Thanks, Mark. I love San Miguel, but there are already two Mexican food events during the wedding weekend, so he has ruled out BBQ and Mexican. Any other suggestions for a "semi-formal" rehearsal dinner in Austin?

This past weekend I did a 4 1/2 hour tasting with Greg Glancy at Norbu Tea to begin considering which of his new 2011 teas to feature in a Tea Tasting & Discussion in a couple of months. Some really interesting teas, for example a Phoenix Mountain processed as a black tea! But with a serious tea buzz, sleep evaded me until 3 am. Yesterday morning I drank a favorite - Wiu Niu Zao Chinese green tea from jingteashop.com, followed by a 12 year old shu from YunnanSourcing.com. Today started out with a Grand Keemun from TeaSource.com, a good (but not great) Keemun and an excellent inexpensive entry into the world of Chinese Keemun red (black) teas. A suitable, one-note, everyday Keemun that lacks the singing voice of a very high quality Keemun.

No pic, but I have two three-drawer storage chests full of black, Oolong and green teas; a dresser top covered with various size tin Chinese tea canisters of various teas; a few Chinese porcelain tea jars and three Yixing tea cannisters. Plus three cardboard boxes full of teas. I have not tried counting it, but I am sure it's over 100 different teas, probably closer to 150, mostly sample size to 2 ounces each. But this can not possibly be of help to Steven or anyone else wanting to make friends with tea. Not everyone needs to be possessed to enjoy a cup of tea. Keep it simple and start small, go to tastings or a class or a good tea shop and ask for guidance. Learn to brew to your tastes.

Lots of good ideas here. Do tell about your tasting experience, Steven. Many of the best tea shops offer tea tasting, flights of tea, and tea appreciation classes. I think it's the best and easiest way to learn if someone wants to go beyond Lipton tea bags, but is overwhelmed with all the tea categories and selections - as well as the many way of brewing - available. Makes conquering the learning curve a much faster. One can brew tea as simply or as complexly as you are inclined. If you just want to brew a cup a day that's as simple as it gets once you find a tea or teas you like. Just don't buy large quantities of any one single tea. While you are exploring, try very small quantities (1 - 2 ounces/25 - 50 g) of, say, three teas at a time. Or high quality tea bags. Otherwise you'll just add to the quantity of dead teas you already have. My 2 cents.

WC - I had a very nice Shui Xian from HouDe a few years ago, but I don't think that one was wood-fired. Yesterday finished with many infusions of a Shu Puerh from YunnanSourcing.com - a 2008 Menghai "Hong Yun" (Red Rhyme) 100g cake. Brewed in a Yixing made for me from very good old clay (70s). This shu has improved over the past couple of years I have had it. Started out this morning with a sample of Namring Upper Estate 1st Flush FTGFOP1 Darjeeling from Tea Source. Since then it's been a sample of a Japanese green tea that I got in a tea trade, says Mellow Monk Top Leaf on the package, it's okay for two or three infusions, but I may not have found its brewing sweet spot. An Oolong next but haven't decided which one. TEA ALERT: The next offering of free teas for another Tea Tasting & Discussion is coming soon. If you subscribe to this eGullet Coffee and Tea Forum, you'll be among the first to know!

During the past few weeks that my laptop has been away for rehab, I have continued to drink my usual eclectic selection of teas: black/reds, Oolongs, greens (Chinese and Japanese), and whites. This morning I started with a sample of Puttabong Estate 1st Flush SFTGFOP1 from Tea Source. This is the flavor profile that must have lead to the designation "Champagne of Teas". Yesterday I started a session of an Anxi Bu Xian Oolong from Jingteashop.com; plenty left in the leaves so I'll continue that next. So, what teas are you all drinking in your part of the world?

He says food,wine, tax and gratuity, all for $35 - $40/head for about 25 people. He may have dawdled on this for securing a rehearsal dinner location for the 4th of July weekend in Austin, and will appreciate any and all suggestions. Can anyone help my friend?

Had any more experience with this tea, WC?

No "harm" in brewing any tea bag twice (except that guests may think it's a bit unusual or that you're an unusually tight tightwad). If it's good for you, then it's good for you. However, quality tea bags are not cheap. They have whole leaf tea of good quality in them - whole leaf that would be much cheaper per cup if you simply invest in an infuser insert for using with your cup or teapot, about $12 - 19. The tea leaf infuses better since it's not restricted in a tea bag; even a quality teabag restricts the leaf movement. If the convenience is more important,then quality tea bags are better than your standard grocery store black tea bag. Of course. I have not used tea bags in many years (except at professional conferences where tepid water and dismal tea bags were the only offering), so others can tell you more from experience about multiple infusions with quality bags. Loose, I'll usually get 2 - 3 brewed in a Western teapot.

Apologies for my total absence. Just got my laptop out of the shop yesterday. Grrr. Genkinaonna - you mentioned a need for more adjectives. On one hand a tea taste like whatever it tastes to you and just seeing what associations you have to a tea will take you far. On the other hand, one book I recommend to people is The Story of Tea by Mary Lou and Robert J. Heiss. The have a helpful chart of various classes of teas and descriptors for aroma and taste. It's worth a look. Very good book anyway. Have you all been brewing since the last post? If so, what else have you found in these teas?

I've been rolling and nuking for years since I first read that suggestion here in the forums.

The recent pot of Pai Mu Tan was so good that I followed it up today with a pot of Yin Zhen, also from TCC. Followed by some bottom-of-the-bag Organic Kanaya Midori Shincha (last season) from yuuki-cha - still quite nice, though a shadow of its former self, of course. Now brewing the Wu Yi Shui Jin Gui Oolong from Norbu - minerally, roasty, stone fruit. What's been brewing in your part of the world?

A specialty knife for tongue of barracuda.

Today continued brewing the shu puerh session I started yesterday. Still very good through a total now of about six sessions with more left in the leaves. The past hour it's been a session a Big Red Robe Wuyi Oolong from The Cultured Cup, brewed in a 70s Yixing. Six infusions so far.