2/29/08, a BONUS TeaDay, Friday


BYOT! Enter TeaChat here, you never know what you may find!

Do you have "Personal TEA Ceremony or Ceremonies" or rituals in your preparation and enjoyment of TEA?

Yes, virtually everytime I drink tea
8
16%
Yes, most of the time I drink tea
8
16%
Sometimes when I drink tea
15
29%
No, not really
15
29%
Definately not
5
10%
 
Total votes : 51

Postby Victoria » Feb 29th, '08, 15:51

tenuki wrote: Dong Ding / Tung Ting - is becoming my breakfast drink of choice it looks like. Having some from teacuppa today = rather uninspiring but not bad. I'm gonna brew it longer next time to see if I can't get it to stand up better.


Yeah, I thought it was kinda average too, this is the one I was going to try your style this weekend to see if that would improve it. Ha.

Second steep of the Bai Ji Guan ... far superior.

Nice pot Scruff!!
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Postby olivierco » Feb 29th, '08, 15:51

Chip wrote:Really enjoying my current fav sencha, Sencha Premium.

From Hibiki-an?

Just had Uji Gyokuro Kame-Giru-Shi (o-cha), 5 good steeps (10 gr 100ml 55°C 90s). Excellent!
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Postby Chip » Feb 29th, '08, 16:38

olivierco wrote:
Chip wrote:Really enjoying my current fav sencha, Sencha Premium.

From Hibiki-an?

Just had Uji Gyokuro Kame-Giru-Shi (o-cha), 5 good steeps (10 gr 100ml 55°C 90s). Excellent!


Yes. And that Gyokuro is a must try for me!

Regarding today's topic...I would have to say I am an adaptive, precise, ritualistic brewer. :shock:

I enjoy the tools of the modern trade blended with the old traditional teaware. I quantitatively through trial and error figure out the best brewing method for a particular tea, and I will follow a set ritual in the process. All my teaware for a particular tea is set out in a set pattern...everything in its place. :roll:

This is how I enjoy tea the most...a little bit of a TeaScientist and a little bit of a TeaTraditionalist combined. :lol:

And then there are certain teas that I can approach more casually.
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Postby olivierco » Feb 29th, '08, 16:54

Chip wrote:
olivierco wrote:
Chip wrote:Really enjoying my current fav sencha, Sencha Premium.

From Hibiki-an?



Yes.
I quantitatively through trial and error figure out the best brewing method for a particular tea, and I will follow a set ritual in the process.


Reminds me that I have a package somewhere in my fridge (and a super premium too).
What are your brewing parameters for it?

Rooibos to end this bonus teaday.
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Postby Chip » Feb 29th, '08, 17:22

olivierco wrote:Reminds me that I have a package somewhere in my fridge (and a super premium too).
What are your brewing parameters for it?


5 grams, 180 ml, 168* (76* C) for 1.75 min...varying time depending on what I am looking for in the first steep.

2nd 80* for 30 sec
3rd 82.5 for 1 min
increasing time and temp for each additional steep

***edit...the first steep temp is in a preheated kyusu!!!
Last edited by Chip on Feb 29th, '08, 17:47, edited 1 time in total.
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Postby olivierco » Feb 29th, '08, 17:37

Thanks Chip.
I wrote down your indications in my tea notebook.
I usually use more leaves (about 8 gr and shorter brewing time 80s). I will try with your indications and compare when I open the package.
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Postby Chip » Feb 29th, '08, 17:46

olivierco wrote:Thanks Chip.
I wrote down your indications in my tea notebook.
I usually use more leaves (about 8 gr and shorter brewing time 80s). I will try with your indications and compare when I open the package.


Yes, I have noted our differing styles a long time ago. I tend to use less leaf than you for longer times. I get 5 steeps this way...any more and I might get bored. The Sencha Premium appears to be asamushi and thus is very tolerable to using more leaf...so, you will likely enjoy more leaf. Yet, I would be curious of your reaction to trying my parameters.

***my temps in the previous post are with a preheated kyusu!!! If I don't preheat, I would go higher in temp of course.

2007 Spring Wu Ling oolong in my cup now...interesting...
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Postby augie » Feb 29th, '08, 19:15

witches brew wrote:When your will is behind it, the simple act of drinking a cup of Earl Grey draws upon the powers of bergamot to increase prosperity.

For something a little more elaborate, read on! http://athenagrey.livejournal.com/179274.html

edited to add: Snow Geisha in my cup this morning.


Thanks for the link -- interesting! I bought some cheap Earl Gray from a gift store this summer. It was SO loaded with heavy bergamot I had to pick some of the bergamot out! Very frustrating, it was great tea for being cheap junk. Someone just went a little wild on the bergamot. Hopefully that didn't bring me bad fortune!!!
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Postby tenuki » Feb 29th, '08, 19:19

milk oolong from teacuppa - interesting....

[edit] and then I remembered I don't generally drink milk for a reason...
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Postby Sydney » Feb 29th, '08, 21:19

Ceremony for me is essentially utilitarian, and can be an occasion for mindfulness.

Just making tea in a mindful but standard way, kinda *is* the ceremony for me.
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Postby Salsero » Feb 29th, '08, 22:29

Chip wrote:2nd 80* for 30 sec
3rd 82.5 for 1 min
increasing time and temp for each additional steep

***edit...the first steep temp is in a preheated kyusu!!!


80° Fahrenheit?
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Postby TimeforTea » Feb 29th, '08, 22:40

olivierco wrote:Rooibos to end this bonus teaday.


Which rooibos do you like to drink?

Right now, I'd sipping African Rooibos (Thanks, Victoria!!). It definitely needs something added to it--honey did the trick.
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Postby Eastree » Feb 29th, '08, 22:44

Salsero wrote:
Chip wrote:2nd 80* for 30 sec
3rd 82.5 for 1 min
increasing time and temp for each additional steep

***edit...the first steep temp is in a preheated kyusu!!!


80° Fahrenheit?


I'd say likely ºC

(or ºoº infringement)

edit:
Today's tea is a re-visit of my tin of aged Bei Dou from ITC several months ago. It's a good vintage.
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Postby Ladytiger » Feb 29th, '08, 22:46

It depend on how you define it. When I'm critically taste teas for my blog, I smell the leaves, observe them, brew them, smell the infusion, then slowly slip and let it rest on my tongue for a few minutes. If I had more equipment to work with it would be more lavish. I am working on it though, I'm ordering the matcha started kit in April for my birthday, and put a bug Adagio order in at the end of March for a personaliTEA and a few cups. Suprisingly, the went to the thrift store and they didn't have tea pots that were to my taste...expect that silver set *drool*.

Anyway, I had white peony this mornign but didn't drink it because I assumed that it was brewed wrong, then Den's Pear Iced Tea, and Blueberry black tea (which is yummy cold).
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Postby Chip » Mar 1st, '08, 00:18

Salsero wrote:
Chip wrote:2nd 80* for 30 sec
3rd 82.5 for 1 min
increasing time and temp for each additional steep

***edit...the first steep temp is in a preheated kyusu!!!


80° Fahrenheit?


80ºC...176*F and 180 for the 3rd.
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