TeaChat

Dian Hong

big-leaf Da-ye cultivar

so sweet the aroma is strong sweet and somehow „dark” displaying notes of autumnal honey wood and malt. the taste is full of malty tones enriched by notes of dried fruits like apples or pears.

First time posting here in a while: having a really nice session with some of Norbu's Ruby Black Tea from Taiwan, a very mellow and fruity cuppa, entirely free of bitterness.

Motivated by friend, I took first session to be outside this year. Everything was done today, virginal. I have not had their vision of the open air, like the right place, good background, good tablecloth that everything is nicely seen, so keep your patience

I chose the 2011 Nepal Tea Black Tea 1st Flush Tea Estate Kuwapani.


It is interesting, Kuwa means "well" and Pani means "water". So in translating comes to us "well water". From the information that I could find, a garden is located at an altitude of 5,000-6,000 feet above sea level.




Today went to gaiwan Nepalese tea, black from the first harvest. Leaves are very beautiful, tips are most of them . The entire list of which colors go from white and silver through the green and red to brown, are beautifully twisted.



Preparations for permanent and lasting. Set the table, find a tablecloth that would be but little suited. Then put the water, prepare the accessories I. .. wait. Water to boil so I started to brew. I used a lot of leaves because there 4g/90ml. But I already know how good this tea to celebrate.



There was a warm-up gaiwan and enjoying the scent of its flower power that can match many a fresher Darjeeling. And then flooded with water at about 90 degrees for about a minute. Another brew 2 min, 3 min, 4 min, 5 min. The temperature reaches 100 degrees.





I decided to drink from the bowl, made by our forum friend Andrzej Bero.

http://www.teachat.com/memberlist.php?m ... le&u=34765





Smell of wet leaves its always so strong, but i brew in outside. I brew her in the middle of the meadow, however, so a slight breeze felt only his substitute. When I put gaiwan to my nose, I was filled with spring. Flowers everywhere, ahead the eyes, in gaiwan, in the nostrils, in the esophagus ...in the soul.







To add mood, I brought the calligraphy that I do.



The infusion of tea was lovely, amber. Roses in this color to achieve such an unimaginable price.

Like I said in the taste we can find flowers (very similar to the BMD) with a hint of vanilla and almonds, I think, to the slightly sour aftertaste. Tastes were maintained at each of the five brew. Tea, very efficient, spring, and despite that he has already this year, is still very fresh. Infusion oily, like some oolongs. These flavors are balanced almost perfectly. It has everything he should have. It has many, which some Darjeeling havent.

Dan Cha from Morning crane tea. A Korean Red tea.

Yixing Red from Jing Tea Shop, quite delicious.

Dan Cong Red Tea from Jing Tea Shop. Sweet and smooth. An easy comfort tea.

Adagio's Anhui Keemun

Yixing red, mmmm mmm, so so tasty. This one is from Jing Tea Shop.

First cup of the day(and it's 7 pm here mind you) is a 2nd flush Darjeeling, Mim estate.

Tongmugan Bohea Lao Zong Wuyi Hong Cha.

Thick, mineral, little bit herby but stil very delicate black tea with beautiful fruity notes. Good taste of really old bushes.

Jing Tea Shop Yixing Red.

Had some of that light roast purple black from yunnan sourcing last night and at work yesterday

Well worth the $13.50/100g, it's similar in many ways to a sun moon lake, but has its own unique kind of sweetness and character as well, even though descript says some bitterness and astringency I could find very little at all (wouldn't even say it was slight, really had to look very hard for it).
Maintains well infusion to infusion.

The Sun Moon Lake Red tea from Global Tea Hut's Tea of the Month. An article about it can be found here. http://www.scribd.com/doc/95528565/may12elec

AdamMY wrote:The Sun Moon Lake Red tea from Global Tea Hut's Tea of the Month.

I really enjoyed my first session with that one

I am having a Korean Red Tea, named Dan-cha. Red tea is quickly growing on me as a type of tea, as its one type of tea that seems to preform well no matter how you brew it.