Tuesday TeaDay 7/14/09 TeawareLessons?

[tea-guy]

Yes, absolutely!

The history and nuance of each individual teaware item is of great interest to me. Though I must say, getting that information can sometimes be a time drain I can ill afford at the moment.

In my cup today: Pina Colada Black tea from 52teas.

[olivierco]

Karigane gyokuro right now.

[leiche]

Maybe. I love teaware, but I'm not always interested in its history.

Thinking about brewing up some pouchong and sitting out on the porch to do some reading on this fine dry afternoon.

[MASALACHAAAAIIIIII]

Ya, even though I have the bare minimum as far as teaware goes- kyusu, porcelein teapot, 4 cups, and matcha gear with a nice chawan. Interesting how the shape, and composition can play a role in the taste of the tea. Sad so much guess work goes into clays...they can have complex chemical compositions though...like nature's trashcans! I will learn more over time...maybe maybe

Having some FF darjeeling risheehat to start. YM NEXT!!!! Waiting on this dal to finish cooking...sooooo hungry and sore, ouchies.

[Salsero]

Waiting on this dal to finish cooking...

Do you make a soupy dal or a pretty dry one? I like it to be dry enough that I can pick it up with a piece of chapati.

I have been having a great time drinking Den's plain old Bancha Suruga all day today. Don't know what to move on to next ... mmmm.

Last night was a great experience with Golden Buddha (Jin Fo) from Red Blossom. It's been sitting around for almost a year and a half and I think it may have improved with neglect. I did 17 infusions and felt bad about stopping there.

[Intuit]

Yeah, teaware education is important to me. I like studying the history and art/aesthetic qualities of teaware and tea culture.

Estate Ceylon to start. Sencha later on.

[MASALACHAAAAIIIIII]

Waiting on this dal to finish cooking...

Do you make a soupy dal or a pretty dry one? I like it to be dry enough that I can pick it up with a piece of chapati.

I have been having a great time drinking Den's plain old Bancha Suruga all day today. Don't know what to move on to next ... mmmm.

Last night was a great experience with Golden Buddha (Jin Fo) from Red Blossom. It's been sitting around for almost a year and a half and I think it may have improved with neglect. I did 17 infusions and felt bad about stopping there.

FINALLY GET TO EAT IT! I tend to like mine somewhat dry as well, so hard to eat soupy stuff with chapatis, rotis, parathas, etc Pretty basic dal today-Adds bel Tamatem- 1 cup toor dal, 3 medium tomatoes, 2 large cloves garlic, salt and pepper to taste, lil less than a teaspoon sugar, around 3tbs. olive oil, some parsley thrown in!

Having another infusion of FF darjeeling risheehat to go with my dal, I spoil myself hhahaha.

[kymidwife]

Tea takes priority, but my interest in teaware grows as time goes on. I admit that, in the beginning of my journey, I liked looking at the pretties displayed here, but I found that brewing in any vessel and drinking out of any cup (including my giant Tigger coffee mug) worked just fine. And it still does work just fine. But... the more I learn about the history, artistry, design, and composition of teawares, the more they seem to impact my enjoyment of the tea itself.

I haven't ventured much into yixing yet... and only have a few nicer brewing vessels. I've been busily acquiring chawan and yunomi, and a few nice English-style cups and saucers. I have an ever-growing wish list. Learning from the artisans who are participating here has only added to my thirst for more.

Rohini Emerald Green Darjeeling iced tea in my glass now. Soon it will be time for a nap in anticipation of ... <drumroll> The Half-Blood Prince premiere at midnight... wooot!

Happy Tea Day all.

Sarah

[Herb_Master]

'Jiu Jiu Jiu Guan Yin' from WanlingTeaHouse

What do you think of the Jiu Jiu Jiu? I got their 2009 TGY sampler and so far that one is my fav...Have yet to try the Hong Xin Te Chun

Having 2007 Nan Nou Mountian Sheng from Wanling today.

I like all of the wan ling TGYs that I have tried, sometimes it is a little difficult to rank them in order of preference. The mood that I am in seems to change my perception and immediate enjoyment.

I was drinking 2008 Autumn this morning which is less 'green' than the spring 2009 both have their advantages depending which frame of mind and relaxation or not that I am in.

I bought the Autumn 'Hong Xin Te Chun Guan Yin Wang' and loved it at the time, and still do, but in my spring purchases I omitted the Hong Xin and stepped up to the plate to buy the 'Can Sai Jin Pin Guan Yin Wang'.

I almost certainly enjoyed the top leaves more than the 'Jiu Jiu Jiu Guan Yin '
but not by a factor as great as the price differential.

With Hong Xin more than twice J.J.J. and Can Sai over 3 times the price - I would have to say that if Jiu Jiu Jiu is your favourite you are on to a winner.

I don't know if you swopped emails with James who runs the Wan Ling UK set up but he has his own views on some of the teas which are worth hearing.

[Herb_Master]

Do you make a soupy dal or a pretty dry one? I like it to be dry enough that I can pick it up with a piece of chapati.

If you ever find yourself in Malaysia you may be easily satsified in numerous Indian (Mamak) eateries.

Not a Chapati though, but a dryish form of Paratha called Roti Canai.
Roti Canai is almost an institution and has developed a myriad of slight variations.

You just order Roti Canai and it usually comes with 2 or 3 small side dishes one of lentils, and one of a fiery red sambal made from squid and chillies. The dal portion is sometimes small, but if you ask for extra dal they don't charge any more.
The sad bit is, that the dal is usually a bit thinner than to my liking, the locals adept with the bread (Roti) sweep it all up without getting their fingers the slightest bit soiled, but I usually resort to the aid of a spoon, once I have alternately dipped my bread in the Sambal and scooped the next bit under some lentils.

http://en.wikipedia.org/wiki/Roti_canai

[Proinsias]

I've not been lusting after much teaware over the past year or two, it is nice to try and absorb some of the info posted here and elsewhere on the net though.

Saying that I did spot a little yixing in the window of an antique store around the corner, no price tag and the shop is closed until next tuesday. It's more decorative than I would normally go for but I'll give it look. I'll be there next week. I managed a rather poor cameraphone shot through the window, if anyone can offer any insight from it. We're planning on buying a £250 mirror so hopefully I can pick it up for a decent price as part of a package if it stills feels right when I'm holding it.



It's probably around the 200ml mark, maybe a little smaller.

Some bi lo chun this morning and some 90's yancha this afternoon. Later brews of the yancha had a distinctly sheng pu'erh taste which I have not noticed before.

[Herb_Master]

if anyone can offer any insight from it

Possibly not, but it looks incredibly similar to one that I purchased from ebay Zen8Tea

Identical concept and dark brown colour, but mine has grape vine embellishment so the leaves are slightly different shape, and a couple of small bunches of grapes.

Handle is absolutely identical
Spout looks very similar but ever so slightly differently attached.
Shape of small branch as lid handle is slightly different.

I am unable to tell if it is fully mold made or half hand made

It has a ball filter with many large holes

But it is larger than 200ml, they are currently selling a 350ml version very similar to mine

http://cgi.ebay.com/Chinese-Tea-Teapot- ... 7C294%3A30

[Salsero]

-Adds bel Tamatem-

If you ever find yourself in Malaysia ... [/url]

You guys are making me hungry!

Herb_Master, I don't believe anyone has ever said that to me. Spoken like a true 19th century subject of Her Majesty's Empire.

Decided to go with Chinese green brewed in a tall glass: Yang Yan Gou Qing.

[Proinsias]

Thanks for that Herb_Master. All going well I'll post some pictures of my super bargin in a week or two. I might try to take some snaps of the stamps and chuck them up here if I'm still undecided.

Same tea and session tonight as last night - 12 gentleman shu still going strong.

I think I may have passed the 3 month mark on my current Brita filter and there are none left in the cupboard, oops. No wonder I thought the unfiltered tap water tea tasted fine today.