)Wow - and good tea.
Oops - my bad!
Well, so far I've had the Seasonal DHP and the Xing Ren Dan Cong and it's fantastic. I'm suprised at the floral notes in the DHP and the hui gan in the Xing Ren. I have about 6 other bags of tea from them to open up, but if it's like this, I'm going to be a happy and tea drunk boy!
Well, so far I've had the Seasonal DHP and the Xing Ren Dan Cong and it's fantastic. I'm suprised at the floral notes in the DHP and the hui gan in the Xing Ren. I have about 6 other bags of tea from them to open up, but if it's like this, I'm going to be a happy and tea drunk boy!
Dec 30th, '08, 18:12
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Jan 1st, '09, 15:32
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bi lew chun
Jan 1st, '09, 19:42
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Don't despairtjkoko wrote:Notification of shipment was received on the 11 DEC and so therefore will expect delivery to occur around 30 days later: 11JAN approx..
It's not unlikely that it will show up sometime within the next week. There's been a couple of holidays in between then and now, but I wouldn't be surprised if you got it in the next few days It's always best if you can just forget about it, but I am hardly ever able to do so myself so I know how it goes :-/
Items received today and Jing (alias Sebastian) included a 7g sampler of Cooked Puerh 1998 CNNP Grade 7.
Here is what Jing recommended as a starting point to tea sampling and discovery and any further comments appreciated:
What we suggest you is to use a ratio of 7gr of tea for 100ml of water
for any tea. This is the typical tasting ratio that is used to discover
a tea. Since it is oolong and quite roasted, use boiling water.
1- rinse the tea with boiling water
2- start the first infusion at around 5 to 8 seconds and taste (you can
smell the inside of the lid to appreciate the aromas of the tea)
3- for the second brew. If you think that brew #1 was too strong, reduce
steeping time. If you think it was too weak, increase.
4- proceed as such as long as you think that the tea has taste.
This way of tasting will allow you to:
- see how the tea evolves brews after brews
- see how many infusion you can get for that tea using this ratio
- then apply your result to the volume of water you want to use and the
number of brews you want to make.
EDIT:
when he states "rinse with boiling water", does he mean to simply pour boiling water over the tea and discard the water? Then infuse for the recommended 5-8 seconds?
Here is what Jing recommended as a starting point to tea sampling and discovery and any further comments appreciated:
What we suggest you is to use a ratio of 7gr of tea for 100ml of water
for any tea. This is the typical tasting ratio that is used to discover
a tea. Since it is oolong and quite roasted, use boiling water.
1- rinse the tea with boiling water
2- start the first infusion at around 5 to 8 seconds and taste (you can
smell the inside of the lid to appreciate the aromas of the tea)
3- for the second brew. If you think that brew #1 was too strong, reduce
steeping time. If you think it was too weak, increase.
4- proceed as such as long as you think that the tea has taste.
This way of tasting will allow you to:
- see how the tea evolves brews after brews
- see how many infusion you can get for that tea using this ratio
- then apply your result to the volume of water you want to use and the
number of brews you want to make.
EDIT:
when he states "rinse with boiling water", does he mean to simply pour boiling water over the tea and discard the water? Then infuse for the recommended 5-8 seconds?
OUCH!!!! Handling my 120 ml gaiwan 2/3rds full (100cc approx) will certainly take some practise. Next time I'll use about half the leaves and half the water.
But, the Autumn 2008 Xi Ping Tie Guan Yin tastes fantastic when brewed according to instructions plus a few extra seconds for added strength.
But, the Autumn 2008 Xi Ping Tie Guan Yin tastes fantastic when brewed according to instructions plus a few extra seconds for added strength.
TJK
Yes.tjkoko wrote: when he states "rinse with boiling water", does he mean to simply pour boiling water over the tea and discard the water? Then infuse for the recommended 5-8 seconds?
Congrats on your order, enjoy!
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
Jan 5th, '09, 13:09
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You can try holding it with the saucer and all - put your fingers under the saucer and hold the lid (by the knob) with your thumb. Just adjust the lid where you want it before you pick it up.tjkoko wrote:OUCH!!!! Handling my 120 ml gaiwan 2/3rds full (100cc approx) will certainly take some practise. Next time I'll use about half the leaves and half the water.
That's how I use a gaiwan anyway; some people find it easier to hold it by the rim and lift it off the saucer. Use whatever is easiest for you.