Hmmm, bamboo sounds good to me. I do like the clay as a long-term option, though.
Bamboo would probably make a good spear for that boar, too.
Mmmmmmmmmm, wild pork.
Adagio Oolong #18 with breakfast this morning. Also mmmmmmmmmm.
I would definitely go for glass. Who needs to send a note in the bottle if I just found myself a new vacation spot with plenty of tea to drink! 
Sal and geekgirl, nice photos! Sal, was the matcha REALLY that green???
I had some chai infused oats this morning! It was "ok" but tasted a bit soapy for some reason. I'm still experimenting with different chai brands to get the perfect taste. So far The Mighty Leaf wins! I would like to try Adagio's brand soon for this breakfast treat
Sal and geekgirl, nice photos! Sal, was the matcha REALLY that green???
I had some chai infused oats this morning! It was "ok" but tasted a bit soapy for some reason. I'm still experimenting with different chai brands to get the perfect taste. So far The Mighty Leaf wins! I would like to try Adagio's brand soon for this breakfast treat
Coconut shells, then hopefully a decent seashell or two will wash up. I already know how I'd distill some fresh water.
But the real question to consider is how often I can resteep those Red Rose leaves.
No tea yet...I can't get these slugs moving so I can go get breakfast.
But the real question to consider is how often I can resteep those Red Rose leaves.
No tea yet...I can't get these slugs moving so I can go get breakfast.
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
I have just made a comparison tasting of two gyokuro:
Kuradashi SP (hibiki-an) a gyokuro aged during about 18 months.
and Kame Giru Shi (o-cha)
I brewed them simultaneously in two similar porcelain houhin at about 8g for 120ml water, 55°C (135°F)
90s for the first steep, 10 20 and 40s for the subsequent ones.
Kame Giru Shi is very mellow with a powerful taste and a very long aftertaste. It also has a pleasant thick consistency (rondeur en bouche)
Kuradashi SP is somewhat weaker, with a sharper taste at first (not astringent though, with a complex aroma presenting some floral notes) that gives place to a more classical gyokuro aftertaste.
It was somewhat difficult to compare them because gyokuro has such a long aftertaste and because Kame Giru Shi more powerful taste leveled the taste of Kuradashi gyokuro.
I might make a comparison tasting of Kuradashi and an other gyokuro but not today: I got my caffeine dose for the rest of the day.
Kame Giru Shi remains my favorite gyokuro but the Kuradashi SP is worth trying. Their prices are similar (around 60$ per 100gr shipping costs included).
Kuradashi SP (hibiki-an) a gyokuro aged during about 18 months.
and Kame Giru Shi (o-cha)
I brewed them simultaneously in two similar porcelain houhin at about 8g for 120ml water, 55°C (135°F)
90s for the first steep, 10 20 and 40s for the subsequent ones.
Kame Giru Shi is very mellow with a powerful taste and a very long aftertaste. It also has a pleasant thick consistency (rondeur en bouche)
Kuradashi SP is somewhat weaker, with a sharper taste at first (not astringent though, with a complex aroma presenting some floral notes) that gives place to a more classical gyokuro aftertaste.
It was somewhat difficult to compare them because gyokuro has such a long aftertaste and because Kame Giru Shi more powerful taste leveled the taste of Kuradashi gyokuro.
I might make a comparison tasting of Kuradashi and an other gyokuro but not today: I got my caffeine dose for the rest of the day.
Kame Giru Shi remains my favorite gyokuro but the Kuradashi SP is worth trying. Their prices are similar (around 60$ per 100gr shipping costs included).
Nov 30th, '08, 11:30
Posts: 796
Joined: Sep 3rd, '08, 11:01
Location: Washington, DC
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Maitre_Tea
well, mouth brewing seems that it wouldn't be so bad. I mean, in the ancient days people would drink straight from the spout of their individual yixing. I would choose glass because it wouldn't interfere with the natural taste of the tea, and I get to enjoy the pretty colors as well! As for other tea ware I would use half a oyster shell to hold the dry tea leaves, and maybe use a combination of bamboo and coconut shells to devise a tea table. As for a strainer, I think I can use palm leaves shredded up into fine strands...and if my teas ever go bad I can just roast them over a fire in a half a coconut shell!
I hope you are not planning on killing your only companion and truffle finder extradinaire.omegapd wrote:
Yum! Two birds with one stone and all that jazz...
In my cup this morning - Seven Teas Bohea. I just had to know if it is as good as, or better than, ToT LE Bohea. It is not.
Have a nice day everyone!
I went with coconut shells... because I am into immediate gratification, and not patient enough to wait for carving or sculpting or whatever. I would probably look for appropriate shells at some point, in order to have some variety. But, finding the proper size and shape, and then boiling them for untold hours to eliminate the seaweed taste... again, too long a process. Meanwhile I would be happily drinking tea from my coconut shell, and eating the coconut as a snack.
In my cup this morning was some Oolong 8 from last night... 3rd infusion, and wasn't the kick I wanted, so I have moved on to a nice Darjeeling sample courtesy of Caligatia, and it is lovely.
Happy Tea Day to all.
Sarah
In my cup this morning was some Oolong 8 from last night... 3rd infusion, and wasn't the kick I wanted, so I have moved on to a nice Darjeeling sample courtesy of Caligatia, and it is lovely.
Happy Tea Day to 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.***
Nov 30th, '08, 13:22
Posts: 921
Joined: Feb 6th, '08, 04:57
Location: enjoying a cup of Red Rose down in GA
V, you're a country gal...you know if you see one pig there's a million more around too. I could make a new "friend" after dinner.Victoria wrote: I hope you are not planning on killing your only companion and truffle finder extradinaire.
Oh yeah, since no one else asked, I must be the only dummy here- but what in the world is a Wilson?
Greetings, everyone! Long time - no see here.
But there was still a lot of tea in my life while I was gone. I missed you!
Just finished a nice bowl of matcha. I am scrapping my Kaoru from the bottom of the tin - new order of matcha will happen any day now.
To answer the poll - coconut shells, yes! That is until I construct the throwing wheel
But there was still a lot of tea in my life while I was gone. I missed you!
Just finished a nice bowl of matcha. I am scrapping my Kaoru from the bottom of the tin - new order of matcha will happen any day now.
To answer the poll - coconut shells, yes! That is until I construct the throwing wheel
Nov 30th, '08, 13:44
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
Believe it or not, this is a type of question that I am constantly asking myself. In the original photo, the matcha is more blue and less saturated ... at least on my monitor.kongni wrote: Sal, was the matcha REALLY that green???
But I think the processed photo is more like the actual matcha that day ... or at least more like my impression! So I say. "Yes, it really was that color." When you work with photos a lot, you start feeling that all representations of colors are arbitrary one way or the other ... just like the Impressionist painters discovered that shadows are not actually black.
I start out with the assumption that straight out of the camera, colors are almost always wrong.
On October 16th, Pentox was kind enough to point out the my genmaicha looked "scary" and I had to agree that it looked a bit radioactive. I redid the genmaicha and switched pix. In that case, I had definitely created an alien version of the dry tea ... though it is amazing to look at in real life, it's not bizarre. Here is the alien version followed by the corrected one.
Nov 30th, '08, 13:47
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Joined: Dec 20th, '06, 23:33
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Location: Gainesville, Florida
Nov 30th, '08, 13:47
Posts: 316
Joined: Jul 23rd, '09, 10:30
Location: Concord, New Hampshire
It's a reference to the movie Cast Away. Wilson is a ball he befriends.omegapd wrote:Oh yeah, since no one else asked, I must be the only dummy here- but what in the world is a Wilson?
Carved bamboo, definitely. I'd have to do something to keep myself occupied, after all.
Hoping some Wuyi Amber will motivate me to write a paper.
Heh, ok. I guess it would be nice to have bacon, fresh side, ham steaks and carnitas all on hand. Yet I wouldn't be able to do it.omegapd wrote:V, you're a country gal...you know if you see one pig there's a million more around too. I could make a new "friend" after dinner.Victoria wrote: I hope you are not planning on killing your only companion and truffle finder extradinaire.