Wednesday TeaDay 5/19/10 Futurama ...

[leiche2]

It's unlikely, but anything is possible.

This is the perfect kind of day for curling up with a nice hot cuppa roasted TGY.

[entropyembrace]

Maybe I´ll see some changes...I never really liked green tea a whole lot but I had a sample of high grade long jing last year that was amazing...so this year I´m planning on trying some higher grade greens from both China and Japan.

[Janine]

Hmmm ... do I anticipate changes in the future? Well, I don't know. I've just sort of begun delving into an array of things that I used to love at one time and focused exclusively on in the past . So, right now my big change is developing an array of things within one time period - instead of concentrating on one. I have never delved much into Indian black teas... just a smattering of familiarity so it's possible this will increase in the future. But mostly I am drinking a variety of China teas these days.

Today - I have broken out an old stash of Imperial Tea Court's Topaz Puerh. This is a loose leaf "finished" puerh. Very small leaves. Usually it is more astringent than most puerh teas, as if you crossed puerh with a darjeeling and then finished it (cooked it)... it always has a smooth, if slightly more tannic than average taste for a cooked puerh, and a clear amber colored liqueur. Today, after having stored this tea for several years at home, I discover its aged quality makes it more intense, richer. An immediate deep dark color -- think cherry amber! It's very smooth, much more rich and dense than usual and still that non-musty aging taste. This is *great.* A powerful surprise.

*5 mins later: and really warming, wow

[Chip]

I always hated it when I thought I found "my perfect tea type," loaded up on it, then discovered my TeaTastes had radically changed overnight with a newer and much better revelation tea experience.

Fortunately this happens very little any more as I think I found "my perfect tea types." I do not anticipate much change at all over the next year ... I am betting I will be lined up for Shincha 2011, 2012, 2013 ...

Began the TD with shincha Yutaka Midori Kaoru LE from O-Cha. Yummy umami, brewed up in a Kenji Kyusu and served up in an SO #11, Ao Tebineri Yunomi by Seigan. SweeTea enjoyed her tasting while "Shincha" the kitty was doing burnouts around the TeaTable this morning.

[Amaikokonut]

I do hope my tastes change and develop in the future; being new-ish to tea I am still exploring many different varieties as my budget allows. I would hate to think my tastes have settled for good already!

[brad4419]

No, not likely.

This year I decided to stick to what I liked last year and try a few teas but they are in the areas where I know I will like them. Im trying tie luo han soon but its a wuyi and I know I will enjoy it. Unless something very random happens I will likely not change tastes much this season.

[Victoria]

In my cup this afternoon some rare 800 year old tree dancong
from Imperial Teas.

[LauraW]

Since I am still so new to quality tea I would expect to see more change in the next year, but not near so drastic as in the last.

Probably just about the same for me. Many TeaRevelations this year, so the next ones will be more subtle. Definitely looking forward to the journey though!

MF Marco Polo this morning - needed something special since some of the Head Honchos were in the office today, not to mention the fact that trying to do 2 people's jobs while simultaneously learning one of them is a little stressful! Then some CranApple with dinner. Brewing some almond oolong, but that's not for drinking. I haven't decided what I'm doing with that yet - maybe muffins.

[AdamMY]

There are only really three areas of exploration left open to me that I have not really fully explored that really could be explored in depth. That is Black/Red teas in general, Taiwanese Oolongs, and Herbal teas.

These are the three area's that I feel I have not given anywhere near enough attention to in general.

[Seeker]

Being a person who is open to new ideas and change....... I had to vote that I had no idea.

My sentiments exactly.

Cheers.

[Skippyandjif]

Currently drinking some rose sencha. It has a different kind of perfume taste than, say, keemun-- the rose sencha's perfume taste is more seperate from the taste of the tea itself.

[Chip]

A tasting of Kinari from MaikoTea was next on the Teagenda today with Mrs. Chip. This is an asamushi with a lot of upsides and easy to brew ... finished the TD with Sakura Sencha from O-Cha.