TGIF 2/01/08 How many steeps for your FAV tea?

[ABx]

Wow, really, 1983??? I assume it has been reroasted or something, right, ABx?

What does it look like, not like a greener TKY, has to be a darker one???

You can see the listing at Jing's here: http://www.jingteashop.com/pd_traditional_aged.cfm

It apparently has been re-roasted relatively recently, and is definitely not green like a lighter one. Although Jing has it described as being more like a Wuyi, I think it looks a bit more like a baozhong. I have Imperial TC's aged TGY as well, and Jing's is a bit darker in color and more shiny. I would also say that Jing's is a bit more deep and rich than ITC's.

I actually ended up making the 1976 baozhong from Stephane rather than the 60's, but mainly because it was what I grabbed first - these are in the very back of the cupboard to keep me from dipping into them too much The older ones seem to have a deeper, richer, and more complex flavor, although I don't recall the 60's being all that much better than the 76. Perhaps I'll see later.

[Photiou]

todays list: lapsang for breakfast (surprise), "Long Feng Shia" oolong at work
(brewed in a cup) and then some senchas.

I would say 3 times is a good guess how many infusions I do with same leaves.

[Selaphiel]

Today I`ve enjoyed half a litre (I was alone...and steeped it twice) of Tamaryokucha premium. (Made in a kyusu of course) Tasty as always.
Later in the evening I prepared some Huang Shan Mao Feng (New season chinese green tea) in my zhong. Steeped it twice. It`s the second time I drink that tea and I must say it`s lovely, many subtle aromas in that tea.

[Chip]

WOW, Finland representation followed by Norway, how cool is that!!! Any Swedes out there?

Thanx for sharing.

I am about to have another attempt at my new Kabuse cha from Uji, wish me luck!

[Mich]

Pu erh 93 sheng from Red blossom Strong and malty.

[Ladytiger]

I'm just starting about drinking tea today. Right now I'm drinking Adagio's Ginseng Green and writing a review about it in my tea blog.

[Space Samurai]

So far today I started with some more guricha, then some sort of milk oolong from teaspring, then some matcha, then some more matcha. I'll probably transition to some black tea here in a bit and make my way to some sencha or kukicha. I have a lot of kukicha.

[Katmandu]

Wow today I've had such a different tea day than I'm used to lately. I awoke and had my irish breakfast, but then went on to 5 steeps of Golden Buddha wuyi oolong which then lead me to even more oolonga little later which was Rougui from Red Blossom. It was awesome. Had about 4-5 steeps with that and I was oolonged out! Im ending off my teaday with a movie and some white monkey for me and chocolate tea with reddi whip for my wife-gotta have that! It was unusual for me to not have any Japanese greens today, because lately I've been hitting it up with those...but a girl's gotta look around some eh?

[Wesli]

Next up? some fukicha

[Victoria]

Still waiting on my blend! Apparently for now the blends are only done in NJ, so rather than the one day California deliverly I am used to, I have to wait!
Patience is not my strong point.

I'm having an unusual cup for me - a Chamomile - hoping it will help me sleep.

[Chip]

Somehow this locked prematurely tonight...not sure how that happened. Sorry to anyone who was locked out. I did unlock it but some of you could not post earlier. I will leave this open for a while.

I also had an oolong today, Zhongshan Baiye, has cinnamon notes and some fire to it.

The Kabuse cha was very good. I can see having Kabuse around once a year, just not an everyday Japanese tea for me. But tastes really full in the mouth and lingers long after swallowing.

[JT]

I had some Dong Ding Oolong and then later some Lu An Gua Pian. It's technically Saturday over here but i drank these before midnight.

[Chip]

Loosely adhered to nonpolicy ...as long as you drink it before bed, it is still Friday. If you get up anytime after midnight and start your day with tea...even if it is 12:01 AM, that would be a Saturday tea...

I am making this up as we go.....can you tell.

[Lama]

I tried your brewing method chip.

I used 4g of Kabusecha in 200ml of water, for 1.5 min at 165 degrees.
I tought it was very astringent, almost bitter.

Maybe its just me, I am new to green tea, but I liked 2.5g a lot more.
Especialy for Kabusecha, wich is suposed to be sweeter (or so I heard?)

I'l let you know how the other infusions turn out.

[Chip]

Lama, you might try shortening your first steep a bit...hibiki recommends 1-1.25 min per steep for their Kabuse cha.

It could also be a bit too much of a jump from the very low amount you were using to 4 grams. So, just remain open to using more leaf as your taste buds adapt to Japanese green tea...it will happen.