Tuesday TeaDay 1/13/09 TeaChat influence?

[brlarson]

Yes, I'm definitely following recommendations heard here.

I wasn't planning to start with Japanese greens until next harvest but I just ordered a small kyusu and some Uji sencha, so you have already affected my tea explorations. My dancong brewing is much more consistent thanks to advice from this group. I'll be checking in with the pu-erh folks later this year.

There is a 2nd grade TKY from Upton in my cup this morning.

Cheers!

[toastedtoads]

I've tried a lot of types of tea, but I'm looking forward to getting into depth and really learning and tasting about tea this year. I'm currently still into puerh and oolong mode, and wish I had more time to actually sit and enjoy and evaluate the tea that I have. My tastes change with the seasons appropriately as well, so what I'm really into the dark, earthy, roasted flavors this winter...the spring should bring forth a desire for lighter, more delicate greens and oolongs. Maybe I'll even begin to really like whites, of which I've only had a passing appreciation of.

I am very excited for Japanese greens come the spring. I will have to get a smaller kyusu, but as my birthday's in April (and sort of a milestone) I plan on sending links to my family of stuff I want and see what happens.

[geeber1]

Yes, it is highly likely that I will be influenced by TeaChat. Last year I learned so much here and I don't think that will change in 2009. If not for TeaChat I wouldn't have learned about my now favorite Nilgiri teas, or about how to brew a better cup.

No tea yet this morning! Gotta go remedy that problem!

[chad]

It's very likely I'll try more teas and techniques based on discussions here.

Darjeeling in the mug this a.m.

[Salsero]

That is still a lot more leaf than I use for long jing, though.

5.25 grams in a 100 ml gaiwan. I had started it at work in a 7 oz mug, brought it home after a few infusions and just kept going using the gaiwan. It's sort of fluffed up against the back of the gaiwan so you can see the leaves better, but I have found you can use a lot of this particular leaf without it getting astringent or ugly.

but I'd like to know what nut tastes like this. . .

Drax, some of those "nutty" sheng taste to me like a bitter walnut ... in this case one that has been stored in some tobacco bits at the bottom of a leather purse for a few weeks. For a while during my first session with this one, I thought it tasted like oatmeal, but then dominated by leather. To be honest, I have found more nutty tastes in other sheng ... though never the raw cashew nut taste of some Long Jing greens.

[jasonowalker]

Yes, I expect to encounter more Japanese greens this year, although Chinese greens and wulongs will likely continue to make their presence felt in my drinking habits.

[Chip]

Although I voted yes it is very likely, I am in denial. I am 100% certain I will be influenced by TeaChat in trying new and different teas. I am every year, why would this year be any different. There are areas where I am as green as 2008 sheng, sheng and shu being 2. I am going to be looking for Rou Gui this year, and I will certainly be looking for input there as well. I had one years ago the really rocked, but none since.

Fukamushi Supreme from O-Cha to start the day off. SweeTea was first in line for some, Gandalf, Wulong, and TEAh were passive. But the tea was GREAT.

Darjeeling #1 from Adagio currently in my cup. I love the aroma of Darjeeling, possibly more than the taste ...

[Intuit]

I came to TeaChat to learn and broaden my tea drinking experience. Exposure to discussion of new teas and infusion technique details has already got me thinking of the various factors that influence and shape taste preferences.

Good analogy: you decide to improve your diet by including more fresh vegetables and fruits. You find delight in trying new foods and their combination with favorites to broaden your palate, add nutritional value and increase interest in eating well. Meal planning and preparation gain importance, as does the eating experience, so you find yourself eating more slowly and enjoying new and familiar foods.

So it is with tea education.

Yerba mate mint this morning.

[Drax]

but I'd like to know what nut tastes like this. . .

Drax, some of those "nutty" sheng taste to me like a bitter walnut ... in this case one that has been stored in some tobacco bits at the bottom of a leather purse for a few weeks. For a while during my first session with this one, I thought it tasted like oatmeal, but then dominated by leather. To be honest, I have found more nutty tastes in other sheng ... though never the raw cashew nut taste of some Long Jing greens.

I'm glad you said that. I have a terrible time w/ identifying flavors. Worse, I also have a hard time telling by the 6th cup if my palette has gotten numb to the flavor, or if the flavor has actually weakened.

I usually get 2-3 cups with a tea in the morning, and then I re-tackle in the evening after work for another 3-7 cups. So I'm very interested to see how this one turns out after spending some time away from it. . .

[Sydney]

TeaChat winds up taking me in all kinds of unexpected directions. I can barely imagine not being led into new territory over the next several months here.

[olivierco]

Kaboku sencha (new package) in a few minutes.

[auggy]

I don't have any specific plans but I did last year and I imagine I will this year, too.

I got 4 hours of sleep last night. I'm tired.

[Shelob]

I came to TeaChat to learn and broaden my tea drinking experience. Exposure to discussion of new teas and infusion technique details has already got me thinking of the various factors that influence and shape taste preferences.

I agree whole-heartedly with ya! I have learned soooo much just from perusing the threads and reading as many posts as I can that I have peaked my interest.
And there are many more to go too

Also I have received much help from a few new teafriends, especially Chip and Victoria, and good advice from Sal.. I will definately use TeaChat/TeaDay as I continue on my personal teajourney. VAST quantities of TEA knowledge here on this great forum

{Thanks Chip for using my suggestion }

In my cup TOT Bohea Black
Matcha from O-Cha

Have a FAB TeaDay everyone!

[Cinnamon Kitty]

I am looking forward to the shincha discussion for the upcoming spring harvest and trying more Japanese greens. I am also hoping to expand my horizons on greener oolongs now that I have found one that I liked, as well as find some new or different darker oolongs and maybe venture into Chinese greens.

I had some Chestnut tea for breakfast. Currently, there is nothing in my cup as I am deeply conflicted as to which tea would be most appropriate in celebrating that I passed my Life, Accident, and Health Insurance licensing exam tea this morning. The current choices are Yutaka Midori or 90s Aged Nan Tou oolong. I might just end up having both.

[Smari]

Oh yes, totally. Following recommendations of tea from others on here is what made me love tea even more because of the different varieties out there.

Having roasted mate mixed in with some lemongrass now.