Thursday TeaDay 7/02/09 Steep size revisited?

[Selaphiel]

Biggest vessel I use at the moment is my 250ml kyusu which I use for shincha. Other than that I use 100ml shiboridashi for Gyokruo, 120ml gaiwan for Chinese greens and a 250ml (usually only use about half of it) glass pot for black teas like Darjeeling and Lapsang Souchong.

Having some Tai Ping Hou Kui 2009 now. The leaves are monstrously big, made an extremely fresh and delicious brew.

[leiche]

Generally, I make between 8-10oz. The teapots I actually use are all basically the same size.

The morning started off badly: I dropped the lid of my favorite/most used teapot on the floor and it broke in half. The fumble that ended in breakage also caused lots of spent tea leaf to get into my just-poured cup of tea. Sigh.

[Chip]

My average steep is a bit above 6 ounces. I use smaller for Chinese teas mostly, and even Darjeeling. But Japanese teas that dominate my teadays are almost always 6.8 ounces/200 ml.

Began the TD with Sencha the Ultimate from Zencha. 1 gram per ounce, short brew. Delish! SweeTea concurs while Bear made a very rare appearance along with Pyrit, Wulong, and TEAh. Fun was had by all.

[twinofmunin]

My kyuusu holds about 10oz, but I think I usually fill it to 7-8oz. My gaiwan holds about 3oz. These being the steeping vessels I normally use for actual tea (herbals, mate, black tea get an infusing basket in a mug -- 6-8oz), my steeps are usually either 3oz or 7-8oz.

Matcha, while it doesn't strictly steep, is made [by me] in 4oz servings.

Haven't had any tea yet to day; still trying to decide what to do about the water at the house I am visiting. Straight tap water tastes funky and will not froth matcha at *all*; straight bottled tastes funky in a different way. Considering mixing the two.

[TIM]

A 10 years old Four Season Spring Oolong. Medium Hand Roasted, using 140 high fired modern Zhuni for 8g of tea. Finishing my 18th brews this afternoon.

[Janine]

Today's is the Ruby Black from Tillerman Teas. I love this tea... its raisin-y flavor is a treat. From Taiwan. Beautiful long black leaves, very exotic to my mind. Elusive and mysterious and I'm still trying to identify the complex flavors. Like nothing I've had before, and it pulls me into its mystique!

[DoctorD]

My steep size is gradually decreasing. At work I probably do about 6 oz. per steep, in a mug infuser. At home it ranges from 2-6 oz., depending on what I'm using to brew and drink from. Average is probably +/- 4. This doesn't count my wife's big pots of breakfast Assam, which I generally only brew on weekends.

So far today it's been Long Jing and an eyebrow tea (Da Zhang Mtn.), both from Two Hills. In a little while I'll probably organize some TGY for a nightcap.

[Chip]

Wowza, a slow day on the forum. I hope everyone is having great TDs regardless!

Moved on to Honyama shincha with DW from Rishi, one of their new offerings. A very nicely priced asamushi and mellow goodness.

Final tea was the best teabag on the planet, O-Cha's Uji teabag while eating at my parents'.

[Salsero]

The Gainesville Tea Buzz™ had a memorable session today sharing some 1960's Gao Li Gong Shan aged sheng puerh today.

[MASALACHAAAAIIIIII]

Ended up running and swimming all afternoon! Needed to relax after a long day. Not sure what I will have to drink at the end of this teaday, either herbal or a white tea...mmmm Apricot Roobios is calling my name. Time for a late dinner as well mmm beefy

[silvermage2000]

I would say 1 to 2.