Apr 24th, '13, 02:27
Posts: 714
Joined: Feb 12th, '13, 16:21
Location: South Bronx, NYC
by futurebird » Apr 24th, '13, 02:27
I find after spending a few days drinking oolong when I go back to puerh it's just so bitter!
Then when I switch back to oolong I can't get over all of the perfume-- it's just too much--
I find that I need to stick to one kind of tea for a few days... and then change in the morning witha fresh pallet.
Anyone else have this?
But I can drink matcha at any old time... well not at night... not if I want to you know... "sleep"
Apr 24th, '13, 02:30
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
by debunix » Apr 24th, '13, 02:30
I have no difficulty going back and forth within a single day....in fact, that's what I prefer. I rarely drink two similar teas in a row unless I'm doing a tasting.
Apr 24th, '13, 03:24
Posts: 118
Joined: Apr 2nd, '13, 20:59
by saxon75 » Apr 24th, '13, 03:24
I generally start the day with a strong Scottish breakfast tea. Then in the late morning I often have a cup of Japanese green. In the afternoon if I'm at the office I'll generally work my way through several cups of oolong--could be anything from a baozhong to a high-fired yancha. And then after dinner I finish the day with a shou pu erh. I'm trying to figure out where I can work a Yunnan black into my rotation, and earlier tonight I was eying samples of young shengcha.
I guess that means we're cut from different cloth, futurebird.
Apr 24th, '13, 19:00
Posts: 2299
Joined: Oct 23rd, '06, 19:46
Location: Seattle Area
by tenuki » Apr 24th, '13, 19:00
Some days I have green, oolong, puerh and black. I love variety!
Apr 24th, '13, 19:45
Posts: 714
Joined: Feb 12th, '13, 16:21
Location: South Bronx, NYC
by futurebird » Apr 24th, '13, 19:45
ya'll crazy
Apr 24th, '13, 20:52
Posts: 111
Joined: Mar 29th, '12, 00:23
Location: NYC
by javi_sanchez » Apr 24th, '13, 20:52
I actually like changing teas precisely because it changes the flavor of the next one. Drinking some shu pu'er and then a Taiwanese, low oxidized oolong lends a kind of sweetness that I really like. Also, a really floral Dan Cong followed by a roasty rock tea is really nice too.
I bet one day you're going to be sitting around and think "man, I think I want that perfume-y explosion..." and start brewing up two batches
