EW, I didn't know you also drank Chinese greens! I thought you used to be all about Red Rose. It warms my heart to see you branching out.
Space Samurai wrote:Sal, that pictures is amazing. I know you what say about me, but you have skills that far surpass me.
There are two catagories for my tea, the Japanese stuff and everything else.
I only worry about how many I have open with the Japanese tea, which is easy I only keep a few on hand at any given time, usually:
1-2 sencha (deep and mid steamed)
1- roasted kukicha
Everything else is ussualy 50-30 grams or less and stored well. If I should find a certain tea has lost all its umph, into the trash bin it goes without a second thought.
Space Samurai wrote:...skills that far surpass me...
Salsero wrote:Skills you can learn, vision is what you have.
Victoria wrote:I have way too much open...out of control. But then I'm pretty much still a newbie and there is just so much good stuff!! I'm hoping to settle down soon. Oy.
daughteroftheKing wrote:Hi everyone! Just briefly stopping by while on staycation: family came to visit me instead of the usual other way around.
I used to think I had too many teas and recently made a concerted effort to drink-them-down and have even refrained from buying any more. Now I like the variety in my tea cabinets, something for every mood and most every guest. But the pressure!! I have to get more new tea!
For the past 2 days I steeped and resteeped and re-resteeped a Dan Cong Classic (teaspring) in my gaiwan that just wouldn't quit. Still had color and taste when I gave up and wanted to move on to something else.
Today I'm enjoying a light, sweet Nilgiri (thank you, V.). This will certainly be part of my tea stock re-build.
Victoria wrote:Li Shan Fu Shou for me again this afternoon. I find if I only go 3 mins on the first steep, I can get three good steeps. That's 45 oz for you gongfu -ers. Not bad for a teaspoon of leaf, huh?