Official what Black (Red) Tea Are You Drinking Right Now?

[decon]

all you drink above I've never tried it ..
These days I drink black tea Walini BP1


sorry, not good picture quality.

[Nenugal]

Just had a nice cup of Giddapahar 1st flush darjeeling.

[verus]

Darjeeling autumn flush, from the Pussimbing tea estate .

This is lovely! It's like a slightly darker, fruitier Darjeeling, and it doesn't lose any of the subtleties of the first or second flush types. The liquid has a deep, shimmering orange colour, looks wonderful in the sunlight.

[teafarm]

Right now I'm drinking two types of black tea in my office. I started this morning with a Darjeeling and am now sipping a Keemun.

I used more tea leaves for the Darjeeling and less for the Keemun. I like my teas not too strong in the morning, but strong enough to know I'm drinking tea. You know what I mean?

[nickE]

Keemun Hao Ya A from Teaspring. Great stuff.

Same thing today.

[verus]

Still drinking Pussimbing Autumn Flush (Darjeeling).


This stuff is quickly turning into a new tea addiction. Powerful, and wonderful. It does have the herbal character and the astringency of the classic first or second flush, but also incredible depth which is more reminiscent of Chinese blacks.

[AdamMY]

The last of my Keemun from the Tea Gallery.

[Tead Off]

Jun Chiyabari Autumnal flush from Nepal. Great tea. Thanks, Petr!

[Tead Off]

A first flush Nilgiri. This must be the first new tea of 2011 that I know of. Grown at about 1300m, the tea has a bright, lemony overtone with lingering taste and spicy aroma. Very fresh tasting. Enjoying it with some Japanese tea treats.

[ChinesePottery]

Today we've been visiting Xǔ Shí Juān's studio as my wife's cousin is a student of hers.

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We had a look around and watched them work for a while, and of course had some tea. Yixing Hong Cha, as usual around here this time of year.

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As you can see, despite using a Yixing pot to steep the tea, after it had been filtered it went into a glass pot and from there to be enjoyed from glazed pottery.
It's not only Yixing even in Yixing

The Hong Cha was delicious, but not long now until the new greens get out!
For next Sunday (20th of March) I made an appointment with Chái Lín Jūn.
He is a close friend of my father in law and happens to be a local tea producer.
I will see if I can make some pictures all the way from the plucking to the ready made YangXianXueYa. I read in other posts there is some considerable interest in green xue ya, so some of you might enjoy my report about that next week.

[desciseaux]

Drinking Irish Breakfast. Great any time of day.

[Chasm]

Teasource's Golden Spiral.

[cindyt]

Mi-Xiang black that I got from my recent Taiwan trip. It is basically the same tea as oriental beauty with black tea roasting/processing. You can easily taste the same notes as oriental beauty but at the same time some Assam notes. IMO, a very sophisticated black.

[synth]

sun-moon lake
mmm

[ChinesePottery]

This morning, after picking some more (semi-wild for a change, abandoned tea field) tea I visited Chái Lín Jūn's tea-farm again on a mission for bagua7.

Whilst being there I had some freshly made Yixing HongCha which was marvelous.

I also grabbed a few samples of it and this evening tried some more.

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For the pictures I used a glass again, although in a Yixing it would probably have been even better, so I didn't "waste" too much on the glass (see the little amount on the bottom)

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Sorry I didn't take an exact time, but closeup after about 15seconds of the second refill

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