Saturday TeaRoom 1/31/09 TeaLeaf readings ...

[Chip]

No tea yet, but visiting the Tea Gallery later today. I am sure they will have lots of leaves to admire.

Oh, nice!!!

I am a big fan of the leaf, being a bit of a botanist, horticulturist, nature fan, tree hugger, etc. I just love the natural beauty of a well made tea. Xi hu Long Jing is one of my fave leaves to admire, Stunning. Tea art!

Then there are the powder tea "leaves" like the matcha I started the day off with. So vibrant and green. I liked the first batch so much, I made another. Besides, SweeTea liked it too. Pyrit was just running interference this morning ...

Anyway, drinking Kawane Sencha from Ito En, haven't had it before, highly recommend. Don't even remember which prefecture its from, I think Uji or Shizuoka. Deep, vibrant, delicious.

Shizuoka, I believe.

[chamekke]

Just the other day, I made an oolong and was totally fascinated by a small stem with its two large leaves sitting in my gaiwan- I kept looking at the leaves and then the container with the very small leaf balls and then back. I called DH over to see and thought about taking it in too work to show my class...

Beautifully said! After I posted my note last night, I was putting my exhausted tea leaves into the bin when I noticed a - SPRIG - of tea with a particularly enchanting shape. So I paused to pay my respects before finally interring it

[chamekke]

Dry leaf can be beautiful. Yunnan Gold springs to mind... And a good dark green sencha/gyokuro or shincha is nice eye candy.

Not to mention a golden-tippy Assam


or hand-rolled Ceylon

Just wanted to say that these photos are stunning! Joel, it's so good to have you back

Hey Chip, maybe we should have a TeaDay poll about which tea we think is the prettiest. Or two polls, even: one for dry leaves, one for steeped.

[gingkoseto]

Definitely yes
In China, if 2 tea products taste about the same quality level, the one that looks better can worth easily twice the price. The look of the tea is a very important part of tea appreciation.

But then on the other hand, it's possible to get less expensive tea that tastes good but just loses a bit in appearance.

[Ron Gilmour]

Funny this should come up just as I'm enjoying some Darjeeling #2, which has some of the prettiest leaves I've ever seen in a black tea.

[Shelob]

Funny this should come up just as I'm enjoying some Darjeeling #2, which has some of the prettiest leaves I've ever seen in a black tea.

+1

Wow, doesn't everyone admire the leaves? I was quite surprised when I looked at the poll and that it appears it is not a universal act performed by all TeaChatters

That is part of the enjoyment for me as well, to see the leaf dry and then what it transforms into when the water is added. Great Poll Chip

Have A FABULOUSLY DELICIOUS TeaDay Everyone!

Chip, I finished off my last tin of matcha this am

[TaiPing Hou Kui]

I always admire the leaves before and after....I love to open the tin, take a sniff, use my tea scoop and watch the leaves gently fall off as I pour them into the prewarmed pot....

*About to enjoy some cold-brewed organic Gyokuro from www.thejapanesegreenteastore.com

-Nick

[ErikaM]

Another leaf admirer. With Chinese greens, I love the shapes of the leaves. I find it slightly mind-boggling that someone can get tea leaves to look like that in bulk (as opposed to, say, ironing them one at a time). With Japanese teas, I love the colors... so vivid.

[horsencl]

I love looking at tea leaves before I brew. The beauty of their shape, color and aroma never ceases to amaze me. I have a child-like habit of playing with tea leaves when I am done too. Especially a white tea that has buds and leaves. I love showing friends and family what tea REALLY looks like since they are used to always seeing dust and fannings in tea bags. All of that is part of the story of whatever tea I am drinking, it adds to the experience.

[murrius]

I almost always pay attention to the leaves before I brew. I smell them, look at them in the light so I can see the colours and textures. etc. I have been known to bring out a magnifying glass. After brewing I usually put some of the spent leaves in my palm and examine them like a botanist. I also invite family and friends to view them as well when I'm feeling particularly enthused; especially with perfectly formed leaves from oolongs. I must say though that many people do not share my fascination with the wilted leaf in my hand. "Look at the distinctive saw tooth edge of the leaf!" is say. "Hmmm, oh... yeah" they often say indulgently.

A couple of good steeps of fukamushi sencha Maki under my belt this morning.

[Victoria]

In my cup this morning - some special grade red tea from
New Century Tea Gallery.

Have a nice day everyone!

[olivierco]

Jasmine pearls after dinner and Kame Giru Shi gyokuro in a few minutes.

[brlarson]

I almost always look at the dry leaf and I always look at the wet and the spent leaf. My favorites are ancient dancong, teas consisting of buds (e.g., Ya Bao), and spent green leaves that are tender enough to nibble.

I had barbequed ribs last night so it was pu-erh this morning. Nothing fancy, just non-aged loose cooked pu from Harney. This afternoon I finished some imperial gyokuro from Teavana. Maybe a song zhong dancong later?

[Geekgirl]

I also nearly always examine the dry leaves, it's astounding how many differences there are just due to handling when the leaves are processed.

Shui Xian from Houde:

[Salsero]

I also nearly always examine the dry leaves

Geekgirl, it's good to see you and your images back again ... just in time to enter the famous dragon gaiwan in the contest!