TeaChat

House Blend Yancha dribs and drabs. The grab bag of yancha scraps, it's amazing how built up it can get over time.

*edited to fix a typo.

"House Blend" I like that!

Phoenix Dancong Almond from Hotsoup served in a rediscovered yunomi that I must have had for years but had forgotten all about. Lovely surprise

SLX Yang Zi Wan (A) from origintea, here!

2012 Spring Dong Ding Traditional from Floating Leaves -

This has taken a while....but now it's opening up nicely.

Enjoying the fact that it is still light out by brewing up some Alishan from Phoenix Tea Shop.

Doing this while getting lost in a math textbook. (Groups, Graphs, and Trees, by John Meier).

2004 Aged Oolong from Mad Monk Tea, tastes just like hot chocolate to me. My wife disagrees. But what does she know, she puts milk and sugar in her Ceylon.

It's been a quiet tea day, enjoying infusion after infusion of the last of a pouch of LiShan oolong from MountainTea. It has a lovely long sweetwater phase and I am reluctant to stop infusing. Mmmm.

Saturdays are made for drinking tea right? Going straight from my Matcha to: Mandarins Tea Room 2011 High Fire OId Bush Shui Xian.

The end of the Oriental Beauty sample from the Mountain Tea OTTI. Fruity, floral, lovely. Sadly, I didn't buy more of this with my order. Now wishing I had!

4th infusion of the 10yr aged TGY from the oolong tasting post in the spam section of the forum!

Still going strong!!!!



mmmmmm, really strong, tastes like a coffee almost!

GABA Oolong from Mad Monk Tea is starting me off this morning.
Strong peach flavor that lingers. It produces a pronounced tea buzz but hey, I've got no where to be until tonight.

I am really striking out this afternoon/evening with teas that I held onto for too long.

First I had a 2011 Concubine Oolong from Teamasters that was way past its prime, I tossed it after 3 infusions.

Now some The Tea Gallery High Fire TGY, this has been held onto for too long, and open for too long, and its just not coming across as nice at all. There is a weird soap note in the brew that is really ruining the tea for me.

Winter Alishan from Norbu, a medium-fire version, several years old but in excellent condition due to vacuum packaging. The roast requires a little attention to avoid some charcoal bitterness in the first infusions but it quickly mellows into something very pleasantly Alishan.

Shanlinxi A and B from Origin Tea (Silentchaos). Yummy stuff, nice and thick. I liked B better than A. It had nice umami-sencha-like qualities at the opening and lovely pineapple.