Feb 17th, '12, 10:41
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by Chip » Feb 17th, '12, 10:41
Tead Off wrote:Chip wrote:Been drinking WL Long Jing that was brought back from China by a friend, brewed in new Onggi clay pot by Seong-il. It seems every aspect is enhanced ... aroma, flavor by the clay. Really surprising results. Still some more testing ...
What did you used to brew your LJ in, Chip?
Various pots. I tend to brew Chinese greens more by mood than anything with only a few restrictions. I was
in the mood to christen the Onggi with this LJ.
I did not expect stellar results since I figured the onggi would handle darker oolongs best for me, yet due to the larger size, I was thinking something a bit less costly per session. But still playing with the pot, no commitments yet as far as dedication. I suspect it would brew any tea quite admirably!
Feb 17th, '12, 10:47
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by Chip » Feb 17th, '12, 10:47
LJ brewed in 200 ml onggi Seong-il poured into porcelain fair cup and then into these perfect cups.
Feb 18th, '12, 13:24
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by AdamMY » Feb 18th, '12, 13:24
Korean Sejak from Morning Crane Tea. Quite delicious today.
Feb 19th, '12, 13:10
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by AdamMY » Feb 19th, '12, 13:10
Aoi Sencha from O-cha. Honestly it is the only sencha I still have on hand right now. Must remedy that soon.
Feb 20th, '12, 19:57
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by n3rdygrrrl » Feb 20th, '12, 19:57
Ran out of pi lo chun today. So sad! Picked up some Nepal Junchi, just brewed the first cup and I AM LOVING IT!!!!
Feb 21st, '12, 01:48
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by aeflo » Feb 21st, '12, 01:48
had some Hachiju-hachiya from maiko this morning and didnt really like it. it was my first asa since a longer period of time, so i woder if i "unlearnt" the taste or i simply messed up the brewing. my parameters where like 5 grams 180 ml and 65-70 degrees on the first brew.
so should i change anything or just stick to fukas
Feb 21st, '12, 02:43
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by Chip » Feb 21st, '12, 02:43
70* C is spot on, I would add some leaf ... increase the ratio to 1:1 (1 gram per 1 ounce or 30 ml) for 90 seconds.
Hope it works out, Hachiju-hachiya from Maiko is pretty good IMHO.
Feb 23rd, '12, 01:22
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by debunix » Feb 23rd, '12, 01:22
Xue Dian Mei Lan again, having a particularly nice session with this tea that is something between green and oolong, but entirely nice tonight. Such an interesting combination of floral and fruity notes.
Feb 24th, '12, 02:19
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by aeflo » Feb 24th, '12, 02:19
yesterday i had a really really nice session of sencha takumi from zencha.net, i was totally amazed by its richness and the length of the taste
Feb 24th, '12, 09:15
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by chado.my.teaway » Feb 24th, '12, 09:15
Handmade Houkeng Tai Ping Hou Kui
yummy!!! 10cm leafes.
Feb 24th, '12, 12:03
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by AdamMY » Feb 24th, '12, 12:03
Kamejirushi Gyokuro from O-cha. Wonderful tea to have today on this very very snowy day.
Feb 24th, '12, 13:17
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by JRS22 » Feb 24th, '12, 13:17
chado.my.teaway wrote:Handmade Houkeng Tai Ping Hou Kui
yummy!!! 10cm leafes.
I'm a big fan of Tai Ping. More info please.
Feb 25th, '12, 03:20
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by chado.my.teaway » Feb 25th, '12, 03:20
ok;d
origin - Houkeng village, northern slopes of the Huangshan, Tai Ping
flush: April 2011, before the feast of granular rain Gu Yu (20 April)
Cultivar/Tree Variety: big-leaf Shi-Da cultivar - encountered only in Anhui
Price - 30$
Photos are not mine;)
Feb 25th, '12, 13:17
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by AdamMY » Feb 25th, '12, 13:17
Sencha Aoi, from O-cha. I really need to get more Sencha soon, I am almost out.
Feb 25th, '12, 13:40
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by JRS22 » Feb 25th, '12, 13:40
chado.my.teaway wrote:ok;d
origin - Houkeng village, northern slopes of the Huangshan, Tai Ping
flush: April 2011, before the feast of granular rain Gu Yu (20 April)
Cultivar/Tree Variety: big-leaf Shi-Da cultivar - encountered only in Anhui
Price - 30$
And your source?
