Shuppin Sencha from Maiko in my cup this morning. This stuff is top-notch.
I wouldn't let a noob brew a green tea for me, just because it takes a little practice to get it right. But if a girlfriend had not brewed a black loose-leaf tea for me years ago, I may never have ordered that green sampler from Adagio that started me on my quest for the finest green tea.
Shuppin Sencha from Maiko in my cup this morning. This stuff is top-notch.
Shuppin Sencha from Maiko in my cup this morning. This stuff is top-notch.
Not fully convinced with this gyokuro, even at 1g/30ml. It is indeed not too expensive for a gyokuro, quite the same price than hibiki premium which I haven't had for a long time and the ippodo kakurei which is two grades below the kanro which is my usual one for reference.Chip wrote:
Started the day in an unusual fashion. I had gyokuro to start the day for the first time ever, after 9 years drinking tea. Interesting way to start the day. Yame Gyokuro from O-Cha, shared with one of 9 geisha living here. This is partly because I am virtually out of Adagio blacks, my traditional day starter.
Thanks for the idea, I will try it to start the day, before going out for my morning run.
4g of this gyokuro are about the same price as 2g of my best Yunnan golden tips or Keemun I usually have in the morning anyway.
I would really like to try green tea done in a gong-fu style, but I would like it done by a "professional" as I don't think I'm doing it correctly. Alas, I'll have to be in a different city for that to happen. I tried Pu at a teashop in Omaha once, done properly, and more-or-less liked it. If I'm ever up there again I'll try a green.
Although my neighbors are all barbarians,
And you, you are a thousand miles away,
There are always two cups on my table.
--Tang Dynasty
And you, you are a thousand miles away,
There are always two cups on my table.
--Tang Dynasty
Oct 4th, '08, 10:33
Posts: 104
Joined: Jun 5th, '08, 17:50
Location: Knee-deep in rain steeped tea~
Contact:
tsusentei
Oh, so grey.
I am very into the deflowering of virgin taste-buds. Watching a tea-youth's eyes open wide and sparkle at their first sip of an ice-infused Gokou is such a satisfying feeling.
But my whole purpose in making tea for others is to open their eyes to the glorious possibiliteas. I want to show them that while tea, as a beverage, is a many splendored thing, with varietals and uniquities to supply one with a lifetime of wonder, it is also a catalyst for positive social values.
When someone steps up and takes on the responsibilitea of the host (giver), not just imbiber (taker), it fills me with hope and gives the tea a qualitea and depth of flavor that I alone would be hard up to manufacture.
Oh, yes~ I am sitting down to 13 different gyokuro samples this morning.
I am very into the deflowering of virgin taste-buds. Watching a tea-youth's eyes open wide and sparkle at their first sip of an ice-infused Gokou is such a satisfying feeling.
But my whole purpose in making tea for others is to open their eyes to the glorious possibiliteas. I want to show them that while tea, as a beverage, is a many splendored thing, with varietals and uniquities to supply one with a lifetime of wonder, it is also a catalyst for positive social values.
When someone steps up and takes on the responsibilitea of the host (giver), not just imbiber (taker), it fills me with hope and gives the tea a qualitea and depth of flavor that I alone would be hard up to manufacture.
Oh, yes~ I am sitting down to 13 different gyokuro samples this morning.
Oct 4th, '08, 10:41
Posts: 1953
Joined: Apr 6th, '08, 19:02
Location: British Columbia, Canada
Contact:
chamekke
Mostly I do prefer to brew the tea myself. I haven't met anyone else locally who is as interested in tea as I am. So where almost all tea is concerned, I'd rather either do it myself, and get it right - or, get it wrong but learn from the experience.
The single exception is matcha. In the context of tea ceremony, when a bowl is made for me and it's made with the host's full care and attention, it can be really amazing. But even there, I also like preparing matcha myself, too!
Yunnan Gold in my cup... new cup... must photograph it later if I can...
The single exception is matcha. In the context of tea ceremony, when a bowl is made for me and it's made with the host's full care and attention, it can be really amazing. But even there, I also like preparing matcha myself, too!
Yunnan Gold in my cup... new cup... must photograph it later if I can...
______________________
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
Oct 4th, '08, 10:41
Posts: 995
Joined: Feb 8th, '08, 14:22
Location: Fort Worth, Texas
Contact:
auggy
Re: Adagio TGY Gong Fu, Day 3
Sal, love that red and pink flower. What is it?
I voted that I like to brew my tea. I don't have to be the one to do it, but it is easier for me to do it since I have more experience than my family and friends. DH has brewed tea before, but he asks questions at each step and I've never been good at verbally explaining step-by-step directions so I usually have to go into the kitchen to guide him through it. With that level of involvement on my part, it kind of takes away the service aspect of having someone else brew it. If that makes sense. Plus, if I brew it myself, then I can brew that type of tea geared towards my tastes, so that's nice. But if someone else knew what they were doing and had similar tastes in tea, I'd be all for someone else brewing for me. Until then, I will be the little tea girl, brewing tea and serving it to others.
BTW, Chip, thanks for yesterday's poll - it inspired a truly fab tea day for me yesterday. I had some yummy guricha when I first got home and then some awesome dan cong to finish out the day. It made me very happy.
I voted that I like to brew my tea. I don't have to be the one to do it, but it is easier for me to do it since I have more experience than my family and friends. DH has brewed tea before, but he asks questions at each step and I've never been good at verbally explaining step-by-step directions so I usually have to go into the kitchen to guide him through it. With that level of involvement on my part, it kind of takes away the service aspect of having someone else brew it. If that makes sense. Plus, if I brew it myself, then I can brew that type of tea geared towards my tastes, so that's nice. But if someone else knew what they were doing and had similar tastes in tea, I'd be all for someone else brewing for me. Until then, I will be the little tea girl, brewing tea and serving it to others.
BTW, Chip, thanks for yesterday's poll - it inspired a truly fab tea day for me yesterday. I had some yummy guricha when I first got home and then some awesome dan cong to finish out the day. It made me very happy.
Oct 4th, '08, 11:14
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
Re: Adagio TGY Gong Fu, Day 3
I'm pretty sure it's Dianthus. They are small, low plants with dinky flowers, but they seem to cut surprisingly well.auggy wrote: Sal, love that red and pink flower. What is it?
Oct 4th, '08, 11:17
Posts: 470
Joined: Sep 29th, '08, 08:49
Location: Floating blissfully in a bowl of Matcha
Oct 4th, '08, 11:20
Vendor Member
Posts: 2084
Joined: Sep 24th, '08, 18:38
Location: Boston, MA
I like both. It's such an enjoyment to have my tea brewed in a nice tea house by a professional. But often it's also expensive.
I like to have my oolong brewed by my aunt, and like to brew tea for my friends. The precious moments! These days I don't always have tea friends to sit down with me having tea.
I like brewing my own tea and getting entirely obsessed with my cup of tea
Having Huang Shan Mao Feng (Yellow Mountain Peak) now and am totally obsessed with it, holding the glass up and down, looking at the tea dance from different angles, under the sun
I like to have my oolong brewed by my aunt, and like to brew tea for my friends. The precious moments! These days I don't always have tea friends to sit down with me having tea.
I like brewing my own tea and getting entirely obsessed with my cup of tea
Having Huang Shan Mao Feng (Yellow Mountain Peak) now and am totally obsessed with it, holding the glass up and down, looking at the tea dance from different angles, under the sun
By sitting in peace and doing nothing,
You make your one day worth two days.
You make your one day worth two days.
Oct 4th, '08, 11:24
Posts: 2
Joined: Oct 3rd, '08, 19:50
Location: Minneapolis/St. Paul
Contact:
Kikilynn
I couldn't agree more!Pentox wrote:I would have to say it depends. Whoever has the most brewing experience with that particular tea should be the one to brew it. I don't really care as much if it were me or another person. Just whoever has more experience.
Granted there is the whole notion of being served this tea though that I would rather have someone serve it for me. Like the notion of pumping gas for yourself. If you could do it yourself or have someone do it for you (assuming equal cost) wouldn't you have someone pump your gas for you? But with tea the notion of an enchanting young lady brewing and serving me a lovely cup of tea and some enchanting conversation puts it to the side of, i'd opt for some of that.
This is my first time voting and posting
and this morning I am enjoying a cup of self-brewed citron green. I was so impressed with the quality of the adagio teas I recently purchased that I decided to join TeaChat and hopefully learn even more!
I like brewing my own tea, whether it is just for me or for other people. If other people happen to know how to steep tea correctly, then I would be fine with them making me a cup of tea. I have gotten my mother to make me a mug of Rooibos before since Rooibos only requires boiling water and can steep for however long it wants to, but beyond that and tea shops that know what they are doing, I would prefer to make it myself.
This morning I am drinking 2008 Nan Tou.
This morning I am drinking 2008 Nan Tou.
Gray. I'd be delighted to have someone occasionally brew for me if a knowledgeable brewer were available. For now, I have no local place at all that serves tea except the sushi restaurant that serves green tea by the pot, which I sort of don't count.
I get part of my tea pleasure in brewing for others and introducing them to tea as I knonw it. Still... a scantily-clad handsome manservant with a tea tray does have its appeal...
In my cup first this morning was gyokuro shou-en from O-cha... has me all abuzz. Someone was having 13 gyokuros this morning?
I have some Adagio Oolong #8 waiting for round 2, but not sure I can handle more just yet.
Have a great tea day all.
Sarah
I get part of my tea pleasure in brewing for others and introducing them to tea as I knonw it. Still... a scantily-clad handsome manservant with a tea tray does have its appeal...
In my cup first this morning was gyokuro shou-en from O-cha... has me all abuzz. Someone was having 13 gyokuros this morning?
I have some Adagio Oolong #8 waiting for round 2, but not sure I can handle more just yet.
Have a great tea day all.
Sarah
***This organic blend is earthy & spicy, with a fragrant aroma & smooth flavor to captivate the senses. Naturally sweetened in the Kentucky sunshine & infused with natural energy. Equally delicious when served piping hot or crisply chilled.***