Nov 6th, '11, 11:33
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by Chip » Nov 6th, '11, 11:33
I am looking forward to trying this temomicha.
I believe this will also be the first tea I have tried from Kaburagien.
Artmom, we hope you are recovered from your "trip" to the hospital!!!
That is a fascinating yet crazy looking piece Ent! Is it clay?
Nov 6th, '11, 11:41
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by Chip » Nov 6th, '11, 11:41
Oh, Tea of the Month, a tough call! Had some really stellar sencha on October. So, it is sencha ... but it could be Gyokuro Kame from O-Cha.
Checking my list of teas ... the ones from OTTI stand out. I am giving the nod to an asamushi, Hachiju - Hachiya from Maiko.
Too bad it is gone.
Beginning the TD with Silver from O-Cha with the Mrs. Sweet organic goodness.
Nov 6th, '11, 12:17
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by AdamMY » Nov 6th, '11, 12:17
I think I have a new name for my Rock.
"Glacial Flows"
by brlarson » Nov 8th, '11, 17:40
`Glaicial Flows' does fit the piece. What was its old name?
So, I've playing around with temp and brew time with the new temomicha from Kaburagien. Its bitter qualities are harder to control than they were last year, but I just found parameters that have good balance between bitter and sweet:
10grams of leaf in 50ml of water at 110F for 85 seconds.
I'm brewing in a porcelain hobin.
The overall size/intensity of this year's tea is smaller than it was last year, so very small changes in brew time have a major affect on the bitterness; 80 seconds, too sweet; 90 seconds, bitter overpowers sweetness. The balance that I got with these parameters feels perfect to me. I think the temp could be increased a bit if you wanted to, but 100F is good for me.
Nov 8th, '11, 18:50
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by AdamMY » Nov 8th, '11, 18:50
brlarson wrote:`Glaicial Flows' does fit the piece. What was its old name?
So, I've playing around with temp and brew time with the new temomicha from Kaburagien. Its bitter qualities are harder to control than they were last year, but I just found parameters that have good balance between bitter and sweet:
10grams of leaf in 50ml of water at 110F for 85 seconds.
I'm brewing in a porcelain hobin.
The overall size/intensity of this year's tea is smaller than it was last year, so very small changes in brew time have a major affect on the bitterness; 80 seconds, too sweet; 90 seconds, bitter overpowers sweetness. The balance that I got with these parameters feels perfect to me. I think the temp could be increased a bit if you wanted to, but 100F is good for me.
Haha, nothing fancy just the typical "Eichii Rock"
Nov 8th, '11, 19:25
Posts: 20891
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by Chip » Nov 8th, '11, 19:25
brlarson wrote:So, I've playing around with temp and brew time with the new temomicha from Kaburagien. Its bitter qualities are harder to control than they were last year, but I just found parameters that have good balance between bitter and sweet:
10grams of leaf in 50ml of water at 110F for 85 seconds.
I'm brewing in a porcelain hobin.
The overall size/intensity of this year's tea is smaller than it was last year, so very small changes in brew time have a major affect on the bitterness; 80 seconds, too sweet; 90 seconds, bitter overpowers sweetness. The balance that I got with these parameters feels perfect to me. I think the temp could be increased a bit if you wanted to, but 100F is good for me.
Soooo, who really needs a timer anyway!
Thanks for the update. I hope to break this one out tomorrow!!!
