Time can be critical for puerhs, but some varieties offer flexibility as well. The first infusions might involve no steeping time at all with later infusions needing several minutes.
But right now I'm on my third steeping of a Taiwanese high mountian oolong called My Special Ali San. Very nice!
In my work cup I am trying a 2009 FF Darjeeling from Upton:
Arya Estate First Flush
Busy day, but I did plan for a little matcha break with my co-workers at some point. I brought in all my gear to prepair it "properly" so they can experience it. Should be fun if we can all get free at the same time!
Arya Estate First Flush
Busy day, but I did plan for a little matcha break with my co-workers at some point. I brought in all my gear to prepair it "properly" so they can experience it. Should be fun if we can all get free at the same time!
Time is very important to me, but I haven't cold-brewed any teas yet.
Speaking of time, I was distracted this morning and overbrewed the last of my Takumi sencha. It's the first time that I've made that mistake maybe since Christmas.
The Takumi was delicious. I have 30 grams of gyo to finish and then I'll open my first shincha.
Speaking of time, I was distracted this morning and overbrewed the last of my Takumi sencha. It's the first time that I've made that mistake maybe since Christmas.
The Takumi was delicious. I have 30 grams of gyo to finish and then I'll open my first shincha.
No, but I received two bags from O-Cha on May 5. You were raving about it so much that I had to get some. I need to finish 30 gr of Zencha gyo and want to get started with O-Cha's Yutaka-Midori shincha before I open any new gyo, but the Tsuru-Jiru-Shi is next in my gyo queue.olivierco wrote:Tsuru Jiru Shi gyokuro.
Has anyone here tried it?
I really like the kaboku too. It's got great acidity, and it is lean, athletic, austere, elegant and stylish. Some hosen will also find its way into my Ippodo order at the end of the summer.pentox wrote:Wow, top of the line Ippodo is your new daily? Strangely I found I liked the hosen better than the Kaboku. I need to play with the Kaboku more though.
I voted that I think it is important. I never paid much attention to brew time but since getting a timer I've realized its importance. But like others have said, I find the water temp is a little more important unless it is something like a super delicate green. No tea yet today. My new work schedule has been working from 9:30 am to 9:00 pm so not much time for tea. Gotta love retail...
Asamushi. Very good and clear taste. Nice leaves. Easy to brew. Available in 50g packages. Not too expensive for a daily use. (1500 Y shipping costs included for 12 sessions)Pentox wrote:
Wow, top of the line Ippodo is your new daily? Strangely I found I liked the hosen better than the Kaboku. I need to play with the Kaboku more though.
I haven't tasted Hosen yet and might buy some with my next order (waiting for their sincha) if I don't have then too many other teas to order from Ippodo.
May 7th, '09, 17:11
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I haven't noticed much importance in time. Of course to little you don't get the full flavor and too long it will turn bitter (Though not with all types, with bags I always leave peppermint in the cup) but 5 minutes on average seems to work just fine.
I just been drinking that kukicha the last two days and making it as I do all my teas (More liberal in scoops, time and high heat) to the directions on the can.... I don't taste the slightest difference and that is true with all my teas.
I generally tend to oversteep. For greens I go 5 minutes and herbals 5-7, whites 7-10 and blacks 5-6.
I just been drinking that kukicha the last two days and making it as I do all my teas (More liberal in scoops, time and high heat) to the directions on the can.... I don't taste the slightest difference and that is true with all my teas.
I generally tend to oversteep. For greens I go 5 minutes and herbals 5-7, whites 7-10 and blacks 5-6.
I appreciate a bit of flexibility, but time is really important in my brewing. And even though I have a timer at work, there are at least a few times a week that I don't set it and end up with awful dark stuff that's been steeping for 20 min. 
This week I've been playing with a small pot and cup (7 oz; ok, small for me considering that I usually do 16 oz at a time) with lots of leaf, so time is particularly important.
Today's teas: 1st up was Flintridge Chai, then on to Giddapahar 2nd flush Darjeeling. The weekly T@3 group enjoyed some yummy Magnolia Oolong this afternoon. The re-steep is now on ice...aaahh.
This week I've been playing with a small pot and cup (7 oz; ok, small for me considering that I usually do 16 oz at a time) with lots of leaf, so time is particularly important.Today's teas: 1st up was Flintridge Chai, then on to Giddapahar 2nd flush Darjeeling. The weekly T@3 group enjoyed some yummy Magnolia Oolong this afternoon. The re-steep is now on ice...aaahh.
"Top off the tea... it lubricates the grey matter."
(Jerry Ledbetter, "Good Neighbors")
(Jerry Ledbetter, "Good Neighbors")
For my favorite Chinese oolongs time is very important, especially with Dang Congs. Same applies to my fav greens, Chinese and Japanese. OTOH, with my favorite Indian blacks I'm a little more lax... Finally, I found a way to dodge Chip's question formulation: I just can't pin myself into one favorite tea!
Drinking HORRID office green from tea bags
The only positive aspect of this experience is that it's making me appreciate good tea more!
Drinking HORRID office green from tea bags
The only positive aspect of this experience is that it's making me appreciate good tea more!