TeaChat

I would be interested in hearing what the community is doing in the new year. Are there teas that you haven't sampled that you would like to? Possibly some tea-ware that you have your eye on? Maybe a tea shop/cafe that you would like to visit?

Personally: I would like to (eventually) get a good setup going for gongfu. Cha An, as mentioned in the green tea forum will most likely be getting a visit from me. Additionally, there have been very good suggestions from the community on publications and books - I will try to track some of them down, and really start expanding my knowledge.

I hope everyone has a happy and healthy 2012.

-Jessica

Well..I am trying the tea thatsbeen on my radar for a long time right now 3 Stamp from MTR. I would also like to make it to his Tea Table this summer if I get to NYC as sort of planned this year. Other than that..teaware wise..anxiously awaiting a new Eiichi!

New Kettles are the big thing for me now. Clay, glazed, glass, iron and silver - I'll try them out most likely over a long period of time and see what I think. Yay!

Happy New Year Teachat'ers

Happy New Year to all, tea-full, delicious, and peaceful.

I'm looking forward to a possible trip to Japan in the fall, where I'll visit friends, play tourist around some new places, and try some matcha prepared by an expert, to see if there is any hope of my finally understanding why it is so beloved. And maybe picking up a few nice pieces of teaware, especially something Bizen.

Other than that special trip, if it happens, I'm looking forward to a lot of good tea.

2011 was a great year for tea, for me, and most of what I learned came from hanging out on Teachat. Now that I can consistently brew a good, and sometimes great, gyo session, I'm looking to add another 'difficult-to-brew' tea to my repertoire. I've set my sights on Long Jing because brewing success has been elusive for me.

JRS22 wrote: I've set my sights on Long Jing because brewing success has been elusive for me.

The best tip I got this past year for Long Jing was to start the tea with a quick hotter rinse--not really a steeping at all--water about 180 degrees, in and out as fast as your pot can pour, then starting regular steeps at 150-160 degrees, and gradually going hotter and longer. That 'hot start' seems to bring out a little more sweetness in the tea earlier.

For tea this year I hope to find some better Black Teas and browse deeper into my delightful china town.

I also hope to find some good Oolongs out there as well.

Later this year I will go to San Francisco again and try the other Smovar lounges.

This year I am hoping to really delve into oolong. I really find myself drawn to it the most and there are quite a few that I've been eyeing. I also have been wanting to try some pu-erh to see what all the fuss is about.

Thanks for the brewing advice. How long were your regular steeps?

debunix wrote:

JRS22 wrote: I've set my sights on Long Jing because brewing success has been elusive for me.

The best tip I got this past year for Long Jing was to start the tea with a quick hotter rinse--not really a steeping at all--water about 180 degrees, in and out as fast as your pot can pour, then starting regular steeps at 150-160 degrees, and gradually going hotter and longer. That 'hot start' seems to bring out a little more sweetness in the tea earlier.

This year I plan to learn much about tea by continuing to read the plethora of knowledgeable posts on TeaChat. So glad I found this site.

I also plan to buy my first fine clay pot to devote to a green tea, probably a Sencha.

Would it be crass to admit that I enjoy Genmaicha? Is it proper company for Sencha, Gyokuro and Matcha, which I enjoy as well?

I plan on exploring puerhs and roasted oolongs this winter... I've already started, as a matter of fact.

Well, I've started the new year by exploring two brand new teas from Mellow Monk--their Japanese black tea (Crimson Grove) and their Top Leaf. Unfortunately, I'm also starting the new year with a cold, which is not helping my tea brewing/tasting efforts any ...

JRS22 wrote:Thanks for the brewing advice. How long were your regular steeps?

I have been doing a flash rinse at 180 degrees; then 150 or 160 degrees, about 30-45 seconds, with about 2 grams of tea in a small gaiwan, 60-75mL of water; then depending on the taste of the first steep, increasing by something like 45", 1 min, 90", 2 min, etc....not really counting out except the first infusion.

Personally: I would like to (eventually) get a good setup going for gongfu.

If you want to be simple and easy, just get a small gaiwan (50-80/90 ml) and drop in 5-10 grams of whatever you like!