Sunday TeaRoom 4/05/09 Smokin' or just smokey?

[Victoria]

Lipicia Nilgiri to start the day.

Happy Palm Sunday everyone!

[Drax]

I have tried some smoky puerh, but I have not yet tried LS.

Having a slow start to the morning. I think I might be in need of some pu. . .

[Dreamer]

Hi All,

Well, I have not tired Lapsang, but I probably will some day. I do like the smokey Russian Caravan that I "accidentally" bought (it is verrrry smokey). It is not something I want to drink daily, but every once in a while it is quite a treat. I also like the toastiness of houjicha.

Tea today: Right now I'm trying a sample of a Ceylon from specialteas. It is this one: 321 Ceylon Vithanakande FBOPF1. It is awesome! It is in much finer particles than my previous favorite (317 Ceylon Kenilworth OP), so I was a little afraid that it would brew too strong, but it is perfect...dark and beautiful and smooth and delicious. Now I wish I had ordered more than just a sample!

All vendors please take note..."reasonably priced samples are a wonderful thing!"

Have a great tea day, everyone!
Dreamer

[geeber1]

When I first became interested in tea, I thought I might like Lapsang, but now I'm not so sure. I've tried a few "roasty" Oolongs like Wuyi and didn't really care that much for them. I'm always open to try though, because I might like it after all.

Formosa Choicest Oolong in my cup this morning, it's about the roasty-est oolong I've liked.

[Chip]

First attempt at LS in 10 years, a sample from Scruff/Teaspring that some tasters have referred to as not very smokey ... I went a gram per ounce water, a little over a minute. Definitely some smoke there, but not like the teabag "stuff" I had 10 years ago that completely turned me off to LS.

It is certainly more mellow than I expected overall. Perhaps a flat Keemun with some smoke initially, later steeps were sweeter but not endearing. If I was at a campfire sipping tea, this would be the overall sensation I guess. I don't think the black used has a lot of depth to it.

Not sure what to make of it exactly, is it a middle grade China black pretending to be a Lapsang or a little afterthought of smoke? I am having a little problem "relating to it."

[Jack_teachat]

I currently have some of Teaspring's open and enjoy it very much, although I don't drink it everyday. I brew it pretty light, usually - 2g, 160ml water, 1min, 1min, 2 min.

Jack

[GT500Driver]

I've never tried any LS, but would like to try it. I'm not really a big fan of strong smoky flavors, but would like to try anyways to say I had, and who knows, maybe I'd be surprised.

Golden Monkey in my cup this morning while reading the Blood Angels Omnibus... Something intensely smoky would have suited the scene well with all the explosions going on...

Slow day here, very relaxing.

[Cinnamon Kitty]

I tried one once and really did not care for it. It smelled and tasted exactly like smoked cheddar cheese mixed with smoked salmon. Though I love both of those things, finding their tastes in a tea was odd.

Currently in my cup is a mix of a Ceylon with Adagio's Coconut black tea. I found the coconut to be bitter when I brewed it alone, but mixing it with just a plain black tea mellowed it out while keeping the lovely coconut after taste.

[omegapd]

When I first became interested in tea, I thought I might like Lapsang, but now I'm not so sure. I've tried a few "roasty" Oolongs like Wuyi and didn't really care that much for them. I'm always open to try though, because I might like it after all.

I hate the roasted flavors in those types of Oolongs, but love Lap so there's only one way to find out. I have two different LS handy if you'd like to try a sample or two. Send me a PM.

[Katrina]

I tried a LS once that the cafe overbrewed horribly...Undrinkable. (They put the water and bag in the teapot and delivered it to my table while I was in the rest room. My husband didn't realize the bag was in so it brewed and brewed and brewed.) I've been afraid of it ever since.

BUT, I've recently tried a few smoky blends that I REALLY like, like MTW's Victorian Afternoon so I've been more tempted to try again.

[Chip]

Just checked the tracking on an EMS package, says it left my local facility at 6:21 AM. Do they deliver EMS packages on Sunday???

After checking the USPS site, I have no idea since they base everything they say on outgoing USPS products, nothing about packages incoming internationally.

It used to be that EMS had to be delivered by 3 PM, not sure if that has changed, it is now 3:24 PM.

Well, guess I can have some tea and wait it out ...

[Drax]

Wow, I'd definitely be impressed if they delivered it today!

I spent the early morning hours in the ER with side/abdominal pains. I was worried that it might be appendicitis, so I went in to have it checked. It wasn't terribly painful, but better safe than sorry. The good news is that everything checked out normal. The bad news is that I'm still sore and have the pain. Oh well.

That's why I'm relaxing with a nice session of 1996 Menghai 7532. Though I have to admit, I think I like the 8582 better...

[Chip]

GWS, Drax! Drink more greeeeen!

Great tea as usual, but would like one more today, alas it is after 7 PM, a little risky for me.

Yabe Sencha from Yuuki. Really very good today. I think you have to use a LOT of leaf for organic, which makes some sense, right?

Cooking up some Korean foods from yesterday, marinating short ribs. I got these HUGE stemmed mushrooms they called some kind of oyster mushroom, but they remind me more of GIANT Baobab in miniature from Madagascar more than mushrooms. I hope they are as good as they are impressive.

*love Korean food*

[ErikaM]

I had a sample but couldn't get past the smell of the dry leaves. Just opening the tin made me want to leave the room. I kept thinking, I should really brew this up and give it a try... but I couldn't make myself do it. I ended up sending it to a friend.

Yutaka Midori today. I'm going to have to break down and buy a kyusu that can handle the little fuka leaves.

[Chip]

Yutaka Midori today. I'm going to have to break down and buy a kyusu that can handle the little fuka leaves.

A kyusu will make a huge difference on many different levels, but it is best for fukamushi.

Genmai/mugi/and now roasted Korean Korn too, hold the cha, too late for that.

BTW, the Korean Kooking was fantabulously delicious. The giant mushrooms were really good, naturally sweet and had a nice tender texture...