Weekend TeaDay 9/4-5/10 Mouth brewing?

[Kunkali]

Done it with 3 different teas but didn't enjoy it as they all tasted too strong. Drinking osmanthus silver needle from rishi right now.

[Tea4Todd]

Today I woke up and had one of Teavana's signature blends. It's not a fancy tea or high grade by any means, but, it's just really delicious and I think is a really good breakfast tea. It's called Utopian Jewel, it's a mix of: Oolong, Strawberries, Raspberries, Carrots, and Beets...it's really tasty, not sweet really at all, you can taste the tartness of the raspberries, and the strawberries give it the slightest hint of sweetness. It brews a beautiful ruby-pink color...it's really nice, and smells great!

Utopian Jewel

[jazz88]

I have done it but I don't particularly enjoy it.
@brandon if you will continue to post images like that I might one day invite myself to your breakfast/lunch or dinner I wrote it and then thought: man, that sounds kind of creepy. What Im trying to say is that I enjoyed the images and thanks for posting
I'm having jasmine tea from Adagio because that's the only one have at the moment.

[brandon]

I have done it but I don't particularly enjoy it.
@brandon if you will continue to post images like that I might one day invite myself to your breakfast/lunch or dinner I wrote it and then thought: man, that sounds kind of creepy. What Im trying to say is that I enjoyed the images and thanks for posting
I'm having jasmine tea from Adagio because that's the only one have at the moment.

@Jazz88 - consider yourself invited! Aren't you around NYC?

[nickE]

Lovely pics Brandon & Victoria!

2007 Xiaguan FT #4: sweet leather, tobacco, fruity background, still quite harsh. I do think it is aging a bit though.

[brandon]

Wrapped up the TeaDay as the daylight faded.


Early 80s Cooked Puerh



15 Year Aged Shui Xian

[jazz88]

I have done it but I don't particularly enjoy it.
@brandon if you will continue to post images like that I might one day invite myself to your breakfast/lunch or dinner I wrote it and then thought: man, that sounds kind of creepy. What Im trying to say is that I enjoyed the images and thanks for posting
I'm having jasmine tea from Adagio because that's the only one have at the moment.

@Jazz88 - consider yourself invited! Aren't you around NYC?

That's so nice of you. Thanks.
The lighting on the last image is fabulous. This inspires me to perhaps try more of Pu Erh. I have tried only two so far.
@victoria - somehow missed your photo. Really cool.

[Tea4Todd]

Wrapped up the TeaDay as the daylight faded.


Early 80s Cooked Puerh



15 Year Aged Shui Xian

Amazing pics!!!!! I love them!! Can you explain a little about each method in here? I see you have your yixing sitting in a small bath of water. What does this do? Also, how big is your yixing and how much leaf are you adding? Quantities still confuse me greatly.

[entropyembrace]

I started my teaday with matcha matsu from David´s Tea...nice mild yet very green flavour

Then I finished off my organic Ooigawa Supreme from O-Cha...lively astringency and light mineral flavour when brewed hot and short.

[Chip]

Thanks Brandon for the excellent images!

Sunday was a fun TD, after the Yutaka Midori tasting from Den's ... Yame, moved on to a picnic at MIL's. Served up remnants of Kukicha from Rishi that was really tasty with the Mrs. Then the rest of the afternoon, Master's Ali Shan from Adagio which just seemed perfect for the casual day.

[debunix]

Tried my cheap Tai Ping Hou Kui grandpa style today, and was a bit frustrated when faced with all of the leaves at the top of the cup:



I poured it back into my little glass teapot and poured away and was much happier: could still see the leaves 'dance' but didn't feel like I was in peril of sipping one. Just don't enjoy sipping around the leaves, makes it hard to get enough tea liquor without taking in a lot of leaf.

[Tea4Todd]

Tried my cheap Tai Ping Hou Kui grandpa style today, and was a bit frustrated when faced with all of the leaves at the top of the cup:



I poured it back into my little glass teapot and poured away and was much happier: could still see the leaves 'dance' but didn't feel like I was in peril of sipping one. Just don't enjoy sipping around the leaves, makes it hard to get enough tea liquor without taking in a lot of leaf.

I agree, I went to a tea house in Portland once, and they served me some jasmine pearls in a gaiwan, and told me how to sip from the gaiwan. It was my first time ever doing that, and it resulted in: mouth burns, sucking up leaves, dribbling tea from my chin, and taking about an hour to drink the brew lol.

[Katy1977]

I have no desire to do "grandpa style" mouth brewing, it really is very unappealing to me...I just finished a cup of vanilla chai rooibos with vanilla creamer, am really bummed out since I go back to my teaching job tomorrow...Goodbye Summer.

Katy1977