TeaChat

Pai Mu Tan and Silver Needle! Silver needle is a bit more delicate and has a more aromatic aroma I think, whereas the Pai is kind of yellowish relative to Silver Needle. Both lovely though

I would need to do some digging to figure out exactly which tea this is but bases on the container and the taste I am fairly confident it is a Korean Balhyocha. It is delicious on this beautiful fall day. Sipping it on the deck listening to the winfd russel through the changing leaves. Who needs football when you have an incredible fall day in Michigan.

A nice and gentle white tea from Tien Mu to silken a quiet morning.

Tien Mu is historically one of the earliest place to produce tea. There are some temples there with tree bushes and tea was just plucked and produced like many other crops.

Teaism wrote:A nice and gentle white tea from Tien Mu to silken a quiet morning.

Tien Mu is historically one of the earliest place to produce tea. There are some temples there with tree bushes and tea was just plucked and produced like many other crops.

.... followed by a nice SFTGFOP 1 early sripng tea from Singbuli Darjeeling to lift the spirit for the day....

A nice Hou Shan Huang Ya...yumm!

Bai Mu Dan from Norbu, enjoyed in my seafoam Hagi from Ginkgo. It's very floral, fruity, peach, tasty.

Enjoying some spring 2012 Bai Mu Dan from Norbu, in a lovely blue nuka-glazed yunomi from Shyrabbit, which both complements the delicate tea beautifully, and helps stem the nuka cravings triggered by recent perusals of Shyrabbit's current topic.

debunix wrote:Enjoying some spring 2012 Bai Mu Dan from Norbu, in a lovely blue nuka-glazed yunomi from Shyrabbit, which both complements the delicate tea beautifully, and helps stem the nuka cravings triggered by recent perusals of Shyrabbit's current topic.

Beautiful cup!

Had an amazing tea last night, but was too lazy to write it up as I was drinking. Jungpana Yellow Darjeeling from Norbu was just amazing: floral, sweet, but a touch of astringency/herbal/spicy that was reminiscent of a white tea, that little edge that tells you this is not an oolong. As he describes, I could not make it bitter. I was not planning on reviewing my first attempt with a bit of the sample from my last order, so I did not measure. What I can remember is that I used a small amount of tea--probably less than 2 grams--in a very small shiboridashi by Shawn McGuire, and brewed with 195 water for about 3 minutes, and it was terrific, and I got 2 more of these 'western' brews out of it with continued enjoyment. Probably could have gotten a 4th but bedtime intervened. I can see why it won an award!

This is such a quiet thread! This afternoon I'm enjoying Jasmine Silver Needle from Rishi, prepared in my beloved Kim Eung Chul copper glazed teapot.

JRS22 wrote:

This is such a quiet thread! This afternoon I'm enjoying Jasmine Silver Needle from Rishi, prepared in my beloved Kim Eung Chul copper glazed teapot.

... and white tea is such a quiet tea full of subtleties (though some may argue this point). Love your beloved!

JRS22 wrote:This is such a quiet thread!

Yes, surprisingly so. White tea is an important part of my tea rotation, although I don't prepare it quite as often as others that are less finicky to prepare.

Today I brewed up a sample bag of a Hawaiian white, an odd but interesting experience. Compared to the Chinese white teas I've tried it was less herbal, a lot sweeter and had a sort of half boozy/half perfume-y quality. Fun, but probably not something I'd long for on a regular basis.

Never posted these images of the Jungpana yellow tea from Norbu that I discussed a few posts above





Young, intact leaves--beautiful as well as tasty.

Junshan Yinzhen...gotten from Beijing Tea Expo 2013. A real Junshan Yinzhen is pretty rare and takes 72 hrs to make.

Pronounced long-lasting honey profile and durable in brewing...quite a character