Weekend TeaDay 8/21-22/10 The future of YOUR TeaDays?

[Victoria]

Maybe a little change, hard to say. Started the morning with Turzum Darjeeling, my morning favorite.

[debunix]

I have some of that "Sea Dyke Brand" tie guan yin...you like that stuff? It sure is cheap in Chinese grocery stores, but to me it tastes like roastedness and nothing else. (At least the name makes me laugh.)

It's not that cheap--the last time I bought it, the 125 gram tin was about $12, so $48/lb. And yes, I like it. Don't love it like I used to, but there is more than roastedness to it when given gentle enough treatment--a little spice, a little fruity, a little sweet. But only a little.

Recently I found the corporate web page which showed that the same company makes a wide variety of other packaged teas including many grades of TKY. Do you have this one?

[Mr. Usaji]

Ah, you have a different one. Mine is this 125g yellow box, which costs something like $4:

I'll keep an eye out for the red version!

[nickE]

I expect some change. As I get older (and hopefully have more money to throw around ) I'd expect that I'll be drinking more high-end tea. Maybe less young sheng? I'd also like to get some nicer teaware.

Started the day with Sencha that didn't get brewed yesterday.

[debunix]

Maybe less young sheng?

For me the interesting question there is what does good OLD sheng really taste like? I've still only explored a small group of ripe puerhs, probably less than 2 dozen all told, and most of those not too many times apiece. Some of them are quite wonderful, and some of them now seem more tame than interesting compared to the young shengs I am learning to love.

If the young shengs I am treasuring now become as more lame than tame with age, I may be sticking with young shengs.

[nickE]

Maybe less young sheng?

For me the interesting question there is what does good OLD sheng really taste like? I've still only explored a small group of ripe puerhs, probably less than 2 dozen all told, and most of those not too many times apiece. Some of them are quite wonderful, and some of them now seem more tame than interesting compared to the young shengs I am learning to love.

If the young shengs I am treasuring now become as more lame than tame with age, I may be sticking with young shengs.

It depends, some aged sheng can be nice but not too exciting. I just had some 1996 8582 that fits that profile.

If you want a taste of how good aged stuff can be, I'd suggest that you order a sample of the 1997 Henlichang Bulang from Essence of Tea. A single-estate tea that has been nicely aged. It is by far the best Puerh I've ever had, lasts forever.

Just my 2 cents.

[LauraW]

Mmm... Sharing a pot of Fujian Baroque with my boyfriend while thinking about starting dinner... Yea, I should probably go do that.

[brandon]

This post will forever be remembered as "the one after 909."

http://www.youtube.com/watch?v=PSMSZmhsV2k

Don't forget the 12 bar blues version!

http://www.youtube.com/watch?v=59ANY-ba ... re=related

[Chip]

This post will forever be remembered as "the one after 909."

http://www.youtube.com/watch?v=PSMSZmhsV2k

Don't forget the 12 bar blues version!

http://www.youtube.com/watch?v=59ANY-ba ... re=related

took me a while to get that one.

I expect changes in how tea can be enjoyed, and I personally expect some changes, but they will likely be retro and not nouveau. A traditional tearoom maybe?

Began the TD with sencha with SweeTea while Pyrit and Lili hung out at the TeaTable. Then more sencha ...

[entropyembrace]

teaday started with Sakura Sencha from O-Cha and is continuing with Fuga Super Premium from Zencha...which while not as intense as O-Cha´s Yutaka Midori Kaoru Supreme has been pulling me more....it´s very long for a sencha...I´m getting 6 infusions from it typically and it´s very very dark green...light sweetness and biterness in balance and addictive subtle umami...the flavours are not in your face but the tea doesn´t feel light either...it has a thick, creamy mouthfeel. I think this Fuga is actually winning out over the YM Supreme as my favourite sencha.

[JRS22]

I voted for drastic change - I'm always optimistic. I assume that I'll learn more about tea, try more teas and improve my brewing skills. I also notice that I'm looking at more expensive teas without sticker shock. And I'm trying to rearrange my morning schedule so I drink one tea before breakfast, and a different one after breakfast. More room for experimentation and pleasure.

Today - more jasmine silver needle in my cup. In a friend's cup - some O-Cha Otu Yutaka Shincha. I found the tea bitter and assumed I was brewing it incorrectly even though I followed Kevin's instructions. My guest, a sencha fan, loved it. Just confirms that the problem is my taste buds, not the tea, which is what I expected.

[debunix]

If you want a taste of how good aged stuff can be, I'd suggest that you order a sample of the 1997 Henlichang Bulang from Essence of Tea. A single-estate tea that has been nicely aged. It is by far the best Puerh I've ever had, lasts forever.

Had checked out the site briefly before, but didn't realize that you can order samples by the gram on the pricier teas. So, took you up on that suggestion.

Meanwhile, am enjoying some Po Tou 'ginger flower fragrance' Dan Cong from Tea Habitat. It's lovely how well my TC TA SO#2 shyrabbit teacup fits with the output of my tiny Chao Zhou clay pot. And the Po Tou is shown off beautifully tonight in the new pot.

[Skippyandjif]

I expect some change. I'll certainly be able to spend more money on tea, but I doubt my tastes will change drastically. I'll have some more teaware as well. If I'm living with anyone ten years down the road, tea sessions will be a little more social. If not, tea sessions won't be lonely, though-- they will be attended by the three or four cats I intend to adopt when I'm no longer living in a dorm!

Genmaicha with dinner tonight; gunpowder green tea in my cup currently.

[nickE]

Finished up with some late night shupu. Great session.

[Chip]

Finishing the day with a tasting of Mansai sheng pu-erh by Essence of Tea, aka NadaCha ... you will hear more about this one! Also listening to friend Priscilla Ahn.

Weekend TeaDay will continue through Sunday ... continue to discuss this weekend's topic and share what is in your cup.