Which one was it? Inquiring minds want to know...PolyhymnianMuse wrote:So far I tried some wuyi in it that was just out of this world. Its very nice.
I tried some of the stuff from hou de which was quite tasty. I also not too long ago had some of the high roasted stuff from tao of tea, and I couldnt believe how the flavor came out, very full bodied like a black tea but those nice tingles on the tongue a good oolong will give youhenley wrote:Which one was it? Inquiring minds want to know...PolyhymnianMuse wrote:So far I tried some wuyi in it that was just out of this world. Its very nice.
Sep 30th, '08, 11:36
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How's it going Poly? <nudge><nudge>
Do something different, something different will happen. ( Gong Fu Garden )
Sep 30th, '08, 15:45
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I think chip is in pa aswell. Sorry by the way, I've kind of held up the box for a while now ive had so much going on...towerofdabble wrote:I guess Chip gets the box next, and then it's my turn! I'm in PA and I see Poly is too...Chip, where are you?
Its packaged up and ready to go though, I will make it a priority to get it to the post office tomorrow.
Oct 2nd, '08, 08:08
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Oct 5th, '08, 14:54
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The box arrived on Saturday, 3 days to go around 60 miles, and it looked like they played rugby with the box the whole way here. 
So much tea. I am a bit overwhelmed. Heh. It is hard for me to choose from a handful of teas, let alone a whole box. I divided it between must try teas and everything else.
I have tried the Snow Pear which was pretty good. Next ...
So much tea. I am a bit overwhelmed. Heh. It is hard for me to choose from a handful of teas, let alone a whole box. I divided it between must try teas and everything else.
I have tried the Snow Pear which was pretty good. Next ...
Something tells me if it were a sencha pass box you'd be half way through it by now. 
Just remember to brew everything at 180 degrees for 45 seconds and you'll be fine.
Just remember to brew everything at 180 degrees for 45 seconds and you'll be fine.
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
Oct 6th, '08, 15:43
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I'd actually hope everyone is trying them with gongfu brewing, as many of them will come out notably better. I think pretty much all of them will benefit from boiling water, too. I've found that even baozhong tends to come out a tad rounder, fuller, and more aromatic when using boiling water in a preheated yixing gaiwan.Victoria wrote:Something tells me if it were a sencha pass box you'd be half way through it by now.
Just remember to brew everything at 180 degrees for 45 seconds and you'll be fine.
Well you can always start with the Taiwan Wuyi, if there's any leftChip wrote:So much tea. I am a bit overwhelmed. Heh. It is hard for me to choose from a handful of teas, let alone a whole box. I divided it between must try teas and everything else.
You'll have to let me know what you think of that one. I really liked it. I'd buy some if I could justify doing so.
Oct 6th, '08, 17:41
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What is a Taiwan Wuyi? Is it a new invention? I am puzzle these days....ABx wrote:I'd actually hope everyone is trying them with gongfu brewing, as many of them will come out notably better. I think pretty much all of them will benefit from boiling water, too. I've found that even baozhong tends to come out a tad rounder, fuller, and more aromatic when using boiling water in a preheated yixing gaiwan.Victoria wrote:Something tells me if it were a sencha pass box you'd be half way through it by now.
Just remember to brew everything at 180 degrees for 45 seconds and you'll be fine.
Well you can always start with the Taiwan Wuyi, if there's any leftChip wrote:So much tea. I am a bit overwhelmed. Heh. It is hard for me to choose from a handful of teas, let alone a whole box. I divided it between must try teas and everything else.
According to Floating Leaves Tea -
"A Wuyi varietal brought to Taiwan for cultivation as a Baozhong in the 17th century. A strong roast brings out intense yet smooth floral accents and a full body. Dark chocolate sweetness."
Basically a more roasted baozhong. One of my favorites from FLT.
"A Wuyi varietal brought to Taiwan for cultivation as a Baozhong in the 17th century. A strong roast brings out intense yet smooth floral accents and a full body. Dark chocolate sweetness."
Basically a more roasted baozhong. One of my favorites from FLT.
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
