HAPPY BIRTHDAY, CARNELIAN!!!
Last edited by TimeforTea on May 26th, '08, 12:36, edited 1 time in total.
May 26th, '08, 10:57
Posts: 1953
Joined: Apr 6th, '08, 19:02
Location: British Columbia, Canada
Contact:
chamekke
Happy birthday, Carnelian! {waves}
Happy Memorial Day, American TeaChatters! {waves again}
In my cup... orange juice. Heh. I'll get to the shincha later.
Hardest to brew? So far, definitely green. I love it, but certain greens can be unforgiving sometimes. Even a minute change in a variable can make a world of difference: a small difference in temperature, steeping a few seconds more or less, the amount of leaf, the phase of the moon.... At times I feel like Madame Curie in her lab. Of course some people may argue that it's the experimentation that makes it fun
Happy Memorial Day, American TeaChatters! {waves again}
In my cup... orange juice. Heh. I'll get to the shincha later.
Hardest to brew? So far, definitely green. I love it, but certain greens can be unforgiving sometimes. Even a minute change in a variable can make a world of difference: a small difference in temperature, steeping a few seconds more or less, the amount of leaf, the phase of the moon.... At times I feel like Madame Curie in her lab. Of course some people may argue that it's the experimentation that makes it fun
May 26th, '08, 11:43
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Happy birthday Carnelian!!!
Hmmm...yeah, generally greens, to bring out the beautiful subtleties can be really challenging. But greens in general are the most unforgiving and most challenging.
Hands on training should be more available, but unfortunately it isn't, so we often brew and learn. Not that I am an expert, but it would be very cool to share what I do know hands on with those of sincere interest. Unfortunately, distance so often prevents this from happening.
Let me see...oh yeah, Shincha Fukamushi Supreme in my cup.
I need to figure out what and how to bring along to picnics today.
Hmmm...yeah, generally greens, to bring out the beautiful subtleties can be really challenging. But greens in general are the most unforgiving and most challenging.
Hands on training should be more available, but unfortunately it isn't, so we often brew and learn. Not that I am an expert, but it would be very cool to share what I do know hands on with those of sincere interest. Unfortunately, distance so often prevents this from happening.
Let me see...oh yeah, Shincha Fukamushi Supreme in my cup.
I need to figure out what and how to bring along to picnics today.
blah blah blah SENCHA blah blah blah!!!
I have to agree with most of us on the forum and say green has been a little more fussy, and by that I actually mean the Hashiri shincha. After some experimentation tho I think I've got it to my tastes.
I've had some Castleton First Flush Darjeeling this morning, which I usually only have once in a while in the afternoon. I'm trying to "flush" down some of the teas I've had sitting around by having them for breakfast instead of my usual Yunnan black. Seems to have worked really well so far; finished off some Nilgiri Oothu, Chinese breakfast blend, and Yunnan Golden Thread so far in nice change of pace. Maybe I can even try having some greens for breakfast to make room for some exciting new arrivals....
Have a super day, everyone.
I've had some Castleton First Flush Darjeeling this morning, which I usually only have once in a while in the afternoon. I'm trying to "flush" down some of the teas I've had sitting around by having them for breakfast instead of my usual Yunnan black. Seems to have worked really well so far; finished off some Nilgiri Oothu, Chinese breakfast blend, and Yunnan Golden Thread so far in nice change of pace. Maybe I can even try having some greens for breakfast to make room for some exciting new arrivals....
Have a super day, everyone.
May 26th, '08, 13:37
Posts: 2299
Joined: Oct 23rd, '06, 19:46
Location: Seattle Area
Contact:
tenuki
I like that cup.Victoria wrote:
Do something different, something different will happen. ( Gong Fu Garden )
May 26th, '08, 13:44
Posts: 2299
Joined: Oct 23rd, '06, 19:46
Location: Seattle Area
Contact:
tenuki
All tea is hard to brew. I think most people say green because it is obvious when it's wrong. I actually think this makes it much easier to brew. Oolongs on the other hand allow you to create some truely mediocre tea with nary a complaint and you may never find the hidden gem and abandon them as crap. I think this is why a lot of people gravitate to greens, they are easier to _quantify_. You can reach a point of repeatable satisfaction attainable via measurable numbers. But that would be the definition of _easy to brew_ IMO, ie a machine could be programmed to do it.
tenuki - providing the world with controversial points of view since 1964.
tenuki - providing the world with controversial points of view since 1964.