TGIF 2/01/08 How many steeps for your FAV tea?

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How many times do you steep your FAVORITE (type of) tea?

Poll ended at Feb 2nd, '08, 03:18

One
6
18%
Two
4
12%
Three
12
35%
Four
4
12%
Five
4
12%
More than 5
4
12%
 
Total votes: 34

Postby ABx » Feb 1st, '08, 19:10

Chip wrote:Wow, really, 1983??? I assume it has been reroasted or something, right, ABx?

What does it look like, not like a greener TKY, has to be a darker one???
You can see the listing at Jing's here: http://www.jingteashop.com/pd_traditional_aged.cfm

It apparently has been re-roasted relatively recently, and is definitely not green like a lighter one. Although Jing has it described as being more like a Wuyi, I think it looks a bit more like a baozhong. I have Imperial TC's aged TGY as well, and Jing's is a bit darker in color and more shiny. I would also say that Jing's is a bit more deep and rich than ITC's.

I actually ended up making the 1976 baozhong from Stephane rather than the 60's, but mainly because it was what I grabbed first - these are in the very back of the cupboard to keep me from dipping into them too much :) The older ones seem to have a deeper, richer, and more complex flavor, although I don't recall the 60's being all that much better than the 76. Perhaps I'll see later.
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Postby Photiou » Feb 1st, '08, 19:21

todays list: lapsang for breakfast (surprise), "Long Feng Shia" oolong at work
(brewed in a cup) and then some senchas.

I would say 3 times is a good guess how many infusions I do with same leaves.
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Postby Selaphiel » Feb 1st, '08, 19:24

Today I`ve enjoyed half a litre :oops: (I was alone...and steeped it twice) of Tamaryokucha premium. (Made in a kyusu of course) Tasty as always.
Later in the evening I prepared some Huang Shan Mao Feng (New season chinese green tea) in my zhong. Steeped it twice. It`s the second time I drink that tea and I must say it`s lovely, many subtle aromas in that tea.
Last edited by Selaphiel on Feb 1st, '08, 19:29, edited 1 time in total.
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Postby Chip » Feb 1st, '08, 19:27

WOW, Finland representation followed by Norway, how cool is that!!! Any Swedes out there?

Thanx for sharing.

I am about to have another attempt at my new Kabuse cha from Uji, wish me luck!
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1993 WILD LEAF SHENG PU ERH

Postby Mich » Feb 1st, '08, 19:35

Pu erh 93 sheng from Red blossom Strong and malty.
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Postby Ladytiger » Feb 1st, '08, 20:21

I'm just starting about drinking tea today. Right now I'm drinking Adagio's Ginseng Green and writing a review about it in my tea blog.
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Postby Space Samurai » Feb 1st, '08, 20:30

So far today I started with some more guricha, then some sort of milk oolong from teaspring, then some matcha, then some more matcha. I'll probably transition to some black tea here in a bit and make my way to some sencha or kukicha. I have a lot of kukicha.
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Postby Katmandu » Feb 1st, '08, 21:10

Wow today I've had such a different tea day than I'm used to lately. I awoke and had my irish breakfast, but then went on to 5 steeps of Golden Buddha wuyi oolong which then lead me to even more oolonga little later which was Rougui from Red Blossom. It was awesome. Had about 4-5 steeps with that and I was oolonged out! Im ending off my teaday with a movie and some white monkey for me and chocolate tea with reddi whip for my wife-gotta have that! :wink: It was unusual for me to not have any Japanese greens today, because lately I've been hitting it up with those...but a girl's gotta look around some eh?
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Postby Wesli » Feb 1st, '08, 21:18

Next up? some fukicha
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Postby Victoria » Feb 2nd, '08, 00:32

Still waiting on my blend! Apparently for now the blends are only done in NJ, so rather than the one day California deliverly I am used to, I have to wait!
Patience is not my strong point.

I'm having an unusual cup for me - a Chamomile - hoping it will help me sleep.
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Postby Chip » Feb 2nd, '08, 00:59

Somehow this locked prematurely tonight...not sure how that happened. Sorry to anyone who was locked out. I did unlock it but some of you could not post earlier. I will leave this open for a while.

I also had an oolong today, Zhongshan Baiye, has cinnamon notes and some fire to it.

The Kabuse cha was very good. I can see having Kabuse around once a year, just not an everyday Japanese tea for me. But tastes really full in the mouth and lingers long after swallowing.
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Postby JT » Feb 2nd, '08, 01:15

I had some Dong Ding Oolong and then later some Lu An Gua Pian. It's technically Saturday over here but i drank these before midnight.
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Postby Chip » Feb 2nd, '08, 01:22

Loosely adhered to nonpolicy :lol: ...as long as you drink it before bed, it is still Friday. If you get up anytime after midnight and start your day with tea...even if it is 12:01 AM, that would be a Saturday tea...

I am making this up as we go.....can you tell.
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Postby Lama » Feb 2nd, '08, 02:21

I tried your brewing method chip.

I used 4g of Kabusecha in 200ml of water, for 1.5 min at 165 degrees.
I tought it was very astringent, almost bitter.

Maybe its just me, I am new to green tea, but I liked 2.5g a lot more.
Especialy for Kabusecha, wich is suposed to be sweeter (or so I heard?)

I'l let you know how the other infusions turn out.
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Postby Chip » Feb 2nd, '08, 02:26

Lama, you might try shortening your first steep a bit...hibiki recommends 1-1.25 min per steep for their Kabuse cha.

It could also be a bit too much of a jump from the very low amount you were using to 4 grams. So, just remain open to using more leaf as your taste buds adapt to Japanese green tea...it will happen.
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