Richard Kilgore
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Posts posted by Richard Kilgore
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Yes! Russ Parsons has a great chapter on this in his last book, How To Pick A Peach.
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I don't think your palate is dull, Yajna Patni. Perhaps you are using somewhat different leaf to water ratios and different brewing times for the infusions. Can you two tell us more about both?
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This morning it's a Panitoia Estate Assam, a whole leaf tea from Tea Source. Just arrived yesterday in an order of Sri Lankan and Indian black teas. It's a lovely tea, medium-full bodied and malty with a lingering sweet after-taste.
So, what's in your tea cup today?
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And now a late night TGY that Greg Glancy gave me a few weeks ago when we were tasting and trading teas. This is a Fall Harvest 2007 that he had retired because he wants to offer only the freshest TGYs on norbutea.com. He gave most of his remaining stock of it to a charity.
The amazing thing about drinking this TGY is how well the original vacuum packaging works to keep the tea fresh. I opened it, breaking the vacuum seal, about two weeks ago. I would not have any problem ordering an older light TGY like this that, as far as I can tell, has all the aroma and taste it did in 2007. So if you find something similar and it has been vacuum packed, give it a try.
Disclaimer: I don't recommend this to anyone! There are obvious health risks.
I have been very busy, too busy for a leisurely tea brewing, so I did two more infusions of the above tgy yesterday late in the day and two more today. All good, and apparently a few more in these leaves. I left the leaves in the gaiwan on the counter, not putting them in a jar in the refrigerator as I should have to discourage bugs from growing on the leaves. I did do a rinse before brewing yesterday and today, but that's still not the best.
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I don't think it's as much a heresy as you think it is. There are all sorts of brewing vessels and methods today. Whatever works for you.
Not to say there aren't different results and different tea brewing and drinking experiences depending on the equipment and method.
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The TGYs actually show their best in a well-matched Yixing tea pot. When I switched from a fine porcelain gaiwan to one particular Yixing the difference was not subtle.
But to each their own.
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The lack of astringency is striking, isn't it? I brewed it at 208 - 212 and no astringency even at that temp.
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And now a late night TGY that Greg Glancy gave me a few weeks ago when we were tasting and trading teas. This is a Fall Harvest 2007 that he had retired because he wants to offer only the freshest TGYs on norbutea.com. He gave most of his remaining stock of it to a charity.
The amazing thing about drinking this TGY is how well the original vacuum packaging works to keep the tea fresh. I opened it, breaking the vacuum seal, about two weeks ago. I would not have any problem ordering an older light TGY like this that, as far as I can tell, has all the aroma and taste it did in 2007. So if you find something similar and it has been vacuum packed, give it a try.
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Today I have been enjoying a Chinese green tea, even though I have had it way too long past its prime. This is a Pre-Ming Meng Ding Huang Ya I got last year from JingTeaShop.com in China. I have had the vacuum sealed bag open for about three or four months, but it's still worth drinking.
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I can see how that would save time and effort. Do let us know how it goes over using it for several months.
I have seen similar set ups in glass or in glass lined thermos-style containers. I'll see if I can find them again and post a link.
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So, how did it go? What pairings did you try?
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Interesting. Just today I was thinking about getting an insulated travel mug for drinking tea out of rather than for brewing like you are. I think for either use that glass-lined will work better than stainless steel simply because it is easier to clean out the tea stain that builds up rapidly.
What kind of pot were you using before and can you tell any difference in the finished tea?
And do let us know how this ss "teapot" works for you over time.
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Somewhere near 175 is the usual recommendation for green teas, but what suits your taste is what's most important.
That said, I am curious about the two green teas you are trying at 175 and 190. What are they and how long have you had them? Did you get the same differences with this Kukicha at the two temps?
I'll do a little digging and give this more thought tonight.
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I am still enjoying my inexpensive weber kettle for grilling and smoking. If I was doing this again, or if I add a second kettle, I would consider getting the model with the prep area attached. I'll probably add a rotisserie unit to it at some point, but it's not absolutely necessary.
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I got an ad the other day from Bradley regarding their cold-smoking attachment for the smoker. It looks like basically a dryer hose that allows you to move the smoke generator away from the main unit. At $100, I think I'll pass on the "official" solution, but it's out there.
Bet someone can come up with a hardware store solution for a little less.
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Today I started out with a lovely MF Ceylon from The Cultured Cup.
Since then I have been enjoying a Late 1990's Aged Tie Guan Yin from Norbu Tea. Gong Fu style for eight infusions so far and many left to go. I've been playing with brewing parameters and will brew this again soon and post more about all that.
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Thanks to everyone for participating in this Kukicha tea tasting and discussion. And thanks to Kyle Stewart at The Cultured Cup for providing the samples of this high quality steamed green tea.
Kyle is providing free samples for two more tasting discussions of Japanese Green Teas, so you may want to subscribe to the Coffee and Tea forum so you don't miss it.
We have also begun a new Tasting Discussion of an outstanding Assam from Bill Waddington at Tea Source.
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Have you thought about what flavors you are looking for in the teas? Is it one plain tea and a different flavored tea each day? Or two flavored teas each day?
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For those unfamiliar with the gaiwan, here are some links that will show the variety of designs and shapes.
Greg at Norbutea.com, based in the US, has a couple of nice white gaiwans.
Sebastien and Jing at Jingteashop.com, based in China, have a wide variety of gaiwan designs. Some of these are quite elegant fine porcelain.
Scott in China at Yunnan Sourcing on eBay also has a variety of gaiwan designs.
Any of these in the 100 - 120 ml size would make a good first gaiwan for serving gongfu style for one or two people. A white interior is important in terms of being able to see the hue of the tea liquor, and one with thicker walls is easier to manage when drinking pu-erh, Oolong and red tea due to the higher water temps.
You can also find gaiwans in some Asian markets in the US, but in my experience here they are also sometimes over-priced and not nearly as nice as any of the above tea merchants offer. However, it may be worthwhile spending some time exploring in your area.
I had the opportunity to handle three plain white gaiwans when drinking several teas with Greg Glancy recently. While all three would be fine for a first gaiwan, there were differences. The 100 ml white one on the Norbu Tea site is a nice size for one or two people, but the lid fit is a bit sloppy, as it is for most inexpensive gaiwans. His 150 ml gaiwan is made of better porcelain and has a better lid fit. Greg also had a white 125 ml qaiwan from Hou de - this one had the best porcelain and a lower, wider, contemporary shape that I liked, but it was a bit awkward to pour because of the wide shape and because the lid fit was so good that it was difficult to position the lid with my index finger while holding gaiwan by the rim with my thumb and second finger. Still, I liked it. The latter two would be good for 2 - 4 people.
If you are buying a gaiwan from a web-based dealer, as most of us are, rather than being able to handle it in person, ask a lot of questions. Any reputable merchant is going to be glad to answer them. I recently went back and forth with several email exchanges with a dealer in order to select another gaiwan.
What to ask -
What kind of material is it made of and what quality level - ceramic or porcelain?
Is it hand-made? Hand painted?
Does it have a good lid fit?
Is it thin-bodied or thicker-bodied? Is it more likely to burn my fingers?
Which of your gaiwans do you recommend for my uses - number of people and type of teas?
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Perhaps we may be able to be of more help with teas for iced tea if you can tell us a little more about the type of restaurant you are developing.
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The three members receiving the three free samples from Tea Source will be:
baroness
Yajna Patni
cdh
You should receive them by early next week.
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The umami you are picking up, Yajna, is characteristic of Japanese green teas. At a recent T-Bar Club meeting at The Cultured Cup we tasted several fine green teas and several foods. The pairings with tomatoes and with Parmigiana Reggiano, among others, were wonderful.
I brewed my last third of the sample tonight in a pre-warmed Japanese kyusu teapot with 8 ounces water at 175 F. Poured into a large pre-warmed yunomi. First infusion for 2 minutes, 2: 2:30, 3: 2:30, 4: 3:00, 5: 3:30, 6: 4:00. This is just beginning to fade on the 6th infusion, so I am going to stop, but I think it has at least one more enjoyable infusion left.
I am not sure there is any magic in the inexpensive Japanese grocery market kyusu. I think the quality of this brewing session has more to do with me understanding this Kukicha a little better.
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The next Tea Tasting Discussion features an Indian black tea, an Assam Sree Sibari Estate . Bill Waddington at teasource.com is providing free 10 gram samples for three eG Society members and me. Each sample is enough to make about four cups of first infusion tea.
I thought of Tea Source for a Tea Tasting Discussion due to two stunning Indian teas I ordered last year. Here is some background information from the Teasource site:
Assam teas come from the Assam valley in northeast India along the banks of the Brahamaputra River and are prized for their heartiness and their malty flavor.*****
Assam, Sree Sibari Estate, SFTGFOP1
This stunning tea is laced with golden tips and buds. It has a wonderful, strong, malty aroma. The brewed cup has a very rich, deep, and complex flavor that includes thick malty notes, sweet high tones, and a slightly spicy presence from the first sip through the aftertaste.
The tasting is open to all members who have posted at least ten (10) substantive posts in the Coffee and Tea forum, and preference will be given until midnight (EDST) Monday June 1, 2009 to those who have not yet participated in any of the three previous tastings.
As always, everyone is welcome to participate in the discussion, whether or not you receive a sample.
So, please PM me now if you would like to receive one of the the free samples and participate in the tasting and discussion.
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Hello- This was an wonderful tea. It had a taste similar to my favorite chinese green teas,it was lighter in taste, but similar. I brewed a small pot western-style,and I brewed some in my gaiwan. Thanks
Can you say more, Naftal? Was their any difference between brewing in your gaiwan and brewing western style?
What Tea Are You Drinking Today? (Part 1)
in Coffee & Tea
Posted
Started off the day enjoying a Ceylon Lumbini Estate, FBOP, from Tea Source. This is the most complex Ceylon I have had.
I'll have an Oolong later today. Have not decided which one yet.
And what teas are you all drinking today?