TeaChat

JRS22 wrote:I was inspired by chado.my.teaway to give my 2010 Bai Mu Dan another chance. I checked Five Star Teas for brewing ideas and decided to follow their gong fu approach. I half filled a pot with tea leaves, set the water temp to 165, and started with a 30 second steep. This tea is not destined to become one of my favorites, but it was good enough to look forward to more sessions with it.

I have to try another source...

I wasnt expected that.

Kekecha;)

Nutty taste;)

Ya Bao, wild camellia buds, an excellent mellow start to the day, pretty when brewed up in a glass pot, the session supervised by Miss Emily....


Guardian of the tea by debunix, on Flickr

Interesting more subtle taiwanese high oxi white, comforting and very gentle on the body, well needed detour from younger sheng

http://www.houdeasianart.com/index.php? ... 194a45f7b6

That looks really tasty, teaisme.

it is rather good, been growing on me for sure, hard to brew a bad cup with this

I like to brew this a couple ways,

a bunch of heavily crushed leaves filled to the max of gaiwan 0-15 second infusions for the first 4 brews, longer for the 5th and 6th, boiling water all the way, preheat to the max

Or big pot big cup, fill pot but don't crush any leaves, 2 mins for first, leave a small root, 5-6 minutes for second

I am currently enjoying some 2013 yabao from yunnan sourcing.

Still trying to decide on one. So many great choices, but I'm still looking. Most likely going to be Silver Needle.

I'm on my fourth infusion of Rishi Jasmine Silver Needles. Somehow the jasmine is never overpowering yet the scent and flavor linger through at least five infusions. I purchased a 65ml gaiwan set from Greenwood Studios which has proven to be ideal for this tea. Six infusions in a larger pot is a LOT of jasmine.

Once again I'm enjoying some 2010 Bai Mu Dan from Seven Cups brewed in my Seong-il Hobin. I accidentally purchased two 50 gram bags and wasn't happy with the brewing outcome until recently. Lucky for me Bai Mu Dan is not only inexpensive but has a reputation for aging well, so I'm looking forward to opening and using the second bag.

Ye Fang Bai Cha from Norbu. It's a 2 year old tea, but still wonderfully pleasant, sweet, fruity, spicy, a little less floral than when really fresh.

Finished off the Ye Fang Bai Cha this afternoon--still floral, fruity, lovely, and sad to see it go.

I am currently enjoying some silver needle tea from a local cafe.

Some Bai Mu Dan (BIO) today.
This is the first time that I try some white tea, I have to say that it is incredibly aromatic and fresh.

Bai Hai Yin Zhen from Norbu, a 2013 spring harvest that is so floral it's halfway to Jasmine. Mmmm.