TeaChat

Dong Ding High Mtn. '12 Winter from Origin Tea:

Smooth comfort & interesting enough for a Saturday night at home because I am not going out in temperature of 44 degrees in late May. Hot liquid w/ light taste of vegetables is soothing in the cool apartment. Nice mouthfeel.

Yancha from HouDe I bought last year. It has so much roast I've been letting it sit and taste it once every few months. It tastes alot rounder today but I also made it in a fairly young DuanNi pot that I've been using for ripe pu'er. I made it in a gaiwan yesterday and it seems the same so it might just be the roast is settling down a bit!

Some 2012 Lishan Cui Feng from Origin tea brewed in the Large Tea Gallery gaiwan and poured into a self made yunomi. mmmm it is hitting the spot right now. Although with my semi drought of tea, I have been feeling all teas are great now.

I like that tea too. What's a semi-drought of tea for you, Adam? Only 2 tea-sessions? lol

ethan wrote:I like that tea too. What's a semi-drought of tea for you, Adam? Only 2 tea-sessions? lol

In the past 7 days, 4 tea sessions and 2 teabags... Considering I was averaging for some time 1.5 if not close to 2 a day, it is a huge cut back

Today I finish the last leaves of a 150g bag bought in January, in Taiwan at Qiu Shan Tang （秋山堂): "特級阿里山品種青心烏龍“ （special grade A Li Shan pinzhong wulong), 1600 meter tea. The tea had a wonderful soft buttery base with overlaying citrus/citrus flower notes, and a subtle but stable sweet, that was followed by a radiating finish that lingered in the throat, with a perfect hint of dryness, as well as a beautiful amber licquor. I'll miss it since I have nothing else like it in my tea cabinet. But it was a very enjoyable tea. I brewed 4.47 grams in a 100ml Lin's Ceramic pot, with filtered water heated to and poured at 95 deg. C. I poured 7 rounds to the soft call of chimes and birdsong that came through the window with the intermittent breezes.

Blessings!

It's really hot in my non-AC kitchen, but I had to drink some Hutou Yan Shui Xian oolong today. My 40ml gaiwan set from Greenwood Studios arrived yesterday. I purchased this to brew Wuyi Oolong. The shape makes it easy to handle with hot hot water, and the small size means that I can finish a session in one day. I took this photo with my iPad so the green is a bit washed out - its much prettier in person.

A mystery Korean Balhyocha, I have long since lost the tag that I used to label the cannister that this tea was in. But I can narrow it down to one of two based on how quickly I got light headed and tea drunk. Only 3 infusions in and already I am a mile up in the sky.... WEEEEE!

Last of a lovely batch of Zei Shi Dan cong from Tea Habitat. Still trying to figure out how to link to images from a new photo site, so no pics of how nice the Deishi kumidashi wan looks with the tiny 'yixing' that handles Dan cong duties at the office. Spicy, floral, and richly Dan cong. Mmm.

Dong ding from five star tea. Starts out very mellow with a subtle notes of cocoa or sweetness. After a few infusions the taste changes overwhelmingly to dark, aromatic spices. Maybe some cloves, cinnamon, very pleasant tea.

~20 year old Baozhong from the Origin tea Tasting... I will report my results in that thread.

Opened up my 2011 Mandarins tea room 3 Stamp Shui Xian.... On this cool summer morning it is really hitting the spot. Nice mellow charcoal sweetness, and some strong wood flavors as well.

Nice mellow charcoal sweetness, and some strong wood flavors as well.

Good to know. I have been curious about that one. Thanks!

Just enjoyed an older Rou Gui that I picked up while in Singapore. It had a light roasting so that it melded quite well with the flavor of the tea, and it was very smooth, rich, and full. I really enjoyed this one.

Enjoying the Ben Shan oolong from Yunnan Sourcing today in a larger-than-my-usual-size shiboridashi from Petr Novak, which promises to work beautifully for bulk brewing at work. Sweet tea, sweet shibo, makes the overwork a little more bearable.