TeaChat

I just finished as session with Norbu's Jin Xuan 'green' tea--always mellow and pleasing--but after so much sweet floral loveliness (Dan Cong and Alishan and Jin Xuan) I need something darker. It feels odd posting under GREEN tea when I'm drinking Norbu's San Nen Bancha, because its the deepest darkest toastiest roastiest brownest-tasting tea--but technically, because there's no oolong-ish oxidation, I guess it fits here. But the darkness of the flavor profile feels more like an aged puerh or aged oolong.

Regardless, it is tart and unusual and toasty and lovely.

Kinari Shincha. Only a few grams left.

I replaced my Brita filter yesterday and as is consistent with my experience, the tea didn't come out nearly as good as it does when the filter is near or at the end of its cycle (in which case the water is still far from unfiltered but not as filtered as with a new one, I guess). Less body, less umami, overall "thinner" and more "watery".
This is actually sort of a difference like night and day.

Make sure not to judge a tea you've never tried when you're using overly filtered water. I might have done this in the past when I didn't know about this huge difference.
There must have been times when I thought I didn't like a tea very much even though that same tea might actually have been very good if I had used the right kind of water.

I'm still on the edge of my seat waiting for Chip's post on what he learned about water at the tea expo. (hint!)

A break from OTTI 13's sencha with a very nice asamushi from Saitama. Nice way to begin the weekend...

Looks beautiful and delicious, David.

Been feeling a little need for pampering, so over the past few days, I've been drinking a lot of some Precious Rare White Tea aka An Ji Bai Cha from Wing Hop Fung

Asamushi Taishu shincha from Saitama prefecture, made by Hiruma Yoshiaki.

Suggested parameters : 4g/40ml/50°C/90" - 50ml/70°C/30" - ...

This tea lives in your mouth and throat for a very long time. Best shincha this year so far and by far.

That was one tasty-looking tea! And a quite lovely little cup. =)

sriracha wrote:That was one tasty-looking tea! And a quite lovely little cup. =)

More than a nice cup, it is a very good quality porcelain, handmade in Jingdezhen. Here's the info. This kind of porcelain is really different from the commercial grade. Water/tea is way better in the end. But quality has its price...

David R. wrote:

sriracha wrote:That was one tasty-looking tea! And a quite lovely little cup. =)

More than a nice cup, it is a very good quality porcelain, handmade in Jingdezhen. Here's the info. This kind of porcelain is really different from the commercial grade. Water/tea is way better in the end. But quality has its price...

And now I have another lemming...

Perhaps when I visit London next...

Maiko Kinari in my Nerikome Kyusu, and Seigan SO Sansai Tebineri Yunomi.

Somewhat scared of this first steep, I forgot I already poured the water in the kyusu, and it sat in there for likely 5 times as long as I meant to have it in there, typically a very bad thing for a first steep. Surprisingly not as bad as I thought. Though I still get a slight marine character in the tea which is interesting, though not sure if I like.

Very very nice looking shincha David !
The leaves look so perfect, regular size, so fresh green...on the white porcelain...
The liquor so pure in the little cup...

Wish I had the same tea...(maybe I do ?...

Lionel

2012 DTH Superfine Longjing -

Nice mouthfeel with mostly chestnut and butter notes...perhaps a bit of eggy flavor. I was hoping for a bit of fruit or florals, but it's not happening. Not the most exciting tea.

Last of a sample of Bi Luo Chun, Spring 2012

from Tea Masters ..

why did i wait so long to finish this, this be excellent

David R. wrote:Asamushi Taishu shincha from Saitama prefecture, made by Hiruma Yoshiaki.

Suggested parameters : 4g/40ml/50°C/90" - 50ml/70°C/30" - ...

This tea lives in your mouth and throat for a very long time. Best shincha this year so far and by far.

Such a beautiful looking asamushi. I have obtained Hiruma tea's the past few years but passed this year for some reason. I just cut way back on my shincha buying. Did you get any of his Temomi? I always treated myself to whatever he recommended me through our emails

AdamMY wrote:Maiko Kinari in my Nerikome Kyusu, and Seigan SO Sansai Tebineri Yunomi.

Nice to know another of the triplets is still in action I use mine daily right now with Shincha season