Cold Brewed Hibiki-an farmer's shincha this morning.
I voted a 4 since i've been trying out a lot of new stuff that has been dropping the average. It's really more of a 3-4 range at the moment.
Jun 27th, '08, 14:08
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
Drinking 1998 Lincang Jia Ji Yinhao Tuocha sheng puerh brewed Euro style in a glass mug. (I feel like such a tramp) I'm not even timing my infusions! I think I'm on the fifth, and it's sweeter than it was at the outset.
This is a nice pu that doesn't really taste its ten-year age. According to Jim, it was dry stored in Kunming, which would explain it being a little less lush than expected. The rough edge has mellowed off, but it hasn't started getting that walking-in-the-woods-after-a-rain taste that ABx can be so poetic in describing. It's still mostly a mushroomy series of sweet tastes.
I'm thinking of getting a couple more of these and putting them in my pu humidifier. They could perk up pretty quick in there maybe.
This is a nice pu that doesn't really taste its ten-year age. According to Jim, it was dry stored in Kunming, which would explain it being a little less lush than expected. The rough edge has mellowed off, but it hasn't started getting that walking-in-the-woods-after-a-rain taste that ABx can be so poetic in describing. It's still mostly a mushroomy series of sweet tastes.
I'm thinking of getting a couple more of these and putting them in my pu humidifier. They could perk up pretty quick in there maybe.
Jun 27th, '08, 14:11
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
My current tea stash is very good. Not top notch, off the hook because I do need to sustain myself with solid food!
From Red Blossom:
Silver Needle 08
Wenshan Baozhong 08
Shan Lin Xi (a mix of Winter 06 and Spring 07 leaves, still has a rich flavor)
Gold Thread (a very tippy Yunnan black tea)
Jasmine Pearls
From Samovar Tea Lounge:
Monkey Picked Tieguanyin (Taiwan grown TKY, med-dark roast, REALLY fruity)
Herbals:
Chamomile (whole)
Ginger (teabags)
Chai spices without tea leaves
and....a container of low-med quality matcha powder avaible at Whole Foods
that I use for my soy matcha shakes.
I like keeping a wide range for guests and for my own enjoyment.
From Red Blossom:
Silver Needle 08
Wenshan Baozhong 08
Shan Lin Xi (a mix of Winter 06 and Spring 07 leaves, still has a rich flavor)
Gold Thread (a very tippy Yunnan black tea)
Jasmine Pearls
From Samovar Tea Lounge:
Monkey Picked Tieguanyin (Taiwan grown TKY, med-dark roast, REALLY fruity)
Herbals:
Chamomile (whole)
Ginger (teabags)
Chai spices without tea leaves
and....a container of low-med quality matcha powder avaible at Whole Foods
that I use for my soy matcha shakes.
I like keeping a wide range for guests and for my own enjoyment.
yesterday and today
About yesterday's poll- I voted for the larger amount of tea rather than the one perfect experience; I am practical - and like to drink tea all day ( or at least have the option.) I realized that finding out what someone more practised than I am considers a well brewed cup might be enlightening.
That said - I have confidence in the teas I usually drink now - darjeeling, oolong and gunpowder with mint. (All for different times and reasons ). I just want to keep experimenting and maybe do a better with them.
( I do not rule out trying new things by any means )
That said - I have confidence in the teas I usually drink now - darjeeling, oolong and gunpowder with mint. (All for different times and reasons ). I just want to keep experimenting and maybe do a better with them.
( I do not rule out trying new things by any means )
Jun 27th, '08, 14:49
Posts: 1598
Joined: Jan 11th, '07, 16:13
Scrolling: scrolling
Location: SF Bay Area, CA
Contact:
scruffmcgruff
I said 4. I have some pretty good teas, but nothing legendary, and a bunch that are sub-par. My best teas are in the shincha or yancha categories, I think. I have some old pu samples that I haven't gone through yet, and a bunch of odds and ends. I still have a bunch of old Indian teas I should probably get rid of too; I've more or less lost my taste for them, and some give me weird headaches. 
Tea Nerd - www.teanerd.com
Jun 27th, '08, 15:03
Posts: 262
Joined: Oct 18th, '07, 20:45
Location: Massachusetts
Contact:
Katrina
I said 4 because I have some that I think are fantastic, some that are serviceable and some that I just haven't tried yet. As I try new ones, I replace others. It will always be a work in progress and it's the best job I've ever had. 
Golden Monkey again today. A really good one. Hooray!
Golden Monkey again today. A really good one. Hooray!
Visit my website and blog at http://www.teapages.net and http://teapages.blogspot.com
Jun 27th, '08, 15:36
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Psh just do it! If you don't like it after first or second infusion just switch the leaves over to hot.Chip wrote:Hatsumi currently on a hot day...the cold brewing is sounding more and more appealing with each passing day. It is out of my comfort zone though. Guess I am way too set in my ways and should just do it.
Jun 27th, '08, 15:53
Posts: 921
Joined: Feb 6th, '08, 04:57
Location: enjoying a cup of Red Rose down in GA
Jun 27th, '08, 16:14
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
I read that some people here go iced after several steeps of hot...this sounds particularly appealing...like having my cake and eating it too. I get the best hot steeps, then cold brew. I would likely do this more with sencha.Pentox wrote:Psh just do it! If you don't like it after first or second infusion just switch the leaves over to hot.Chip wrote:Hatsumi currently on a hot day...the cold brewing is sounding more and more appealing with each passing day. It is out of my comfort zone though. Guess I am way too set in my ways and should just do it.
Does this make sense?
blah blah blah SENCHA blah blah blah!!!
I put myself down a a 4. I have my old stand bys but I also try alot of samples and usually will keep them if they arent the greatest for iced tea, failed recipe attempts, etc etc.
Here is what I am drinking today, one of many mystery samples. It is a bi lo chun, though it is a much tighter roll than I am used to seeing from a bi lo chun. It has an appealing aroma, with nice sweet points to it. No bitterness, just real smooth. Perhaps a little thinner than I would prefer, but overall a very nice simple green tea.
Here is what I am drinking today, one of many mystery samples. It is a bi lo chun, though it is a much tighter roll than I am used to seeing from a bi lo chun. It has an appealing aroma, with nice sweet points to it. No bitterness, just real smooth. Perhaps a little thinner than I would prefer, but overall a very nice simple green tea.