2/29/08, a BONUS TeaDay, Friday

[Victoria]

Dong Ding / Tung Ting - is becoming my breakfast drink of choice it looks like. Having some from teacuppa today = rather uninspiring but not bad. I'm gonna brew it longer next time to see if I can't get it to stand up better.

Yeah, I thought it was kinda average too, this is the one I was going to try your style this weekend to see if that would improve it. Ha.

Second steep of the Bai Ji Guan ... far superior.

Nice pot Scruff!!

[olivierco]

Really enjoying my current fav sencha, Sencha Premium.

From Hibiki-an?

Just had Uji Gyokuro Kame-Giru-Shi (o-cha), 5 good steeps (10 gr 100ml 55°C 90s). Excellent!

[Chip]

Really enjoying my current fav sencha, Sencha Premium.

From Hibiki-an?

Just had Uji Gyokuro Kame-Giru-Shi (o-cha), 5 good steeps (10 gr 100ml 55°C 90s). Excellent!

Yes. And that Gyokuro is a must try for me!

Regarding today's topic...I would have to say I am an adaptive, precise, ritualistic brewer.

I enjoy the tools of the modern trade blended with the old traditional teaware. I quantitatively through trial and error figure out the best brewing method for a particular tea, and I will follow a set ritual in the process. All my teaware for a particular tea is set out in a set pattern...everything in its place.

This is how I enjoy tea the most...a little bit of a TeaScientist and a little bit of a TeaTraditionalist combined.

And then there are certain teas that I can approach more casually.

[olivierco]

Really enjoying my current fav sencha, Sencha Premium.

From Hibiki-an?

Yes.
I quantitatively through trial and error figure out the best brewing method for a particular tea, and I will follow a set ritual in the process.

Reminds me that I have a package somewhere in my fridge (and a super premium too).
What are your brewing parameters for it?

Rooibos to end this bonus teaday.

[Chip]

Reminds me that I have a package somewhere in my fridge (and a super premium too).
What are your brewing parameters for it?

5 grams, 180 ml, 168* (76* C) for 1.75 min...varying time depending on what I am looking for in the first steep.

2nd 80* for 30 sec
3rd 82.5 for 1 min
increasing time and temp for each additional steep

***edit...the first steep temp is in a preheated kyusu!!!

[olivierco]

Thanks Chip.
I wrote down your indications in my tea notebook.
I usually use more leaves (about 8 gr and shorter brewing time 80s). I will try with your indications and compare when I open the package.

[Chip]

Thanks Chip.
I wrote down your indications in my tea notebook.
I usually use more leaves (about 8 gr and shorter brewing time 80s). I will try with your indications and compare when I open the package.

Yes, I have noted our differing styles a long time ago. I tend to use less leaf than you for longer times. I get 5 steeps this way...any more and I might get bored. The Sencha Premium appears to be asamushi and thus is very tolerable to using more leaf...so, you will likely enjoy more leaf. Yet, I would be curious of your reaction to trying my parameters.

***my temps in the previous post are with a preheated kyusu!!! If I don't preheat, I would go higher in temp of course.

2007 Spring Wu Ling oolong in my cup now...interesting...

[augie]

When your will is behind it, the simple act of drinking a cup of Earl Grey draws upon the powers of bergamot to increase prosperity.

For something a little more elaborate, read on! http://athenagrey.livejournal.com/179274.html

edited to add: Snow Geisha in my cup this morning.

Thanks for the link -- interesting! I bought some cheap Earl Gray from a gift store this summer. It was SO loaded with heavy bergamot I had to pick some of the bergamot out! Very frustrating, it was great tea for being cheap junk. Someone just went a little wild on the bergamot. Hopefully that didn't bring me bad fortune!!!

[tenuki]

milk oolong from teacuppa - interesting....

[edit] and then I remembered I don't generally drink milk for a reason...

[Sydney]

Ceremony for me is essentially utilitarian, and can be an occasion for mindfulness.

Just making tea in a mindful but standard way, kinda *is* the ceremony for me.

[Salsero]

2nd 80* for 30 sec
3rd 82.5 for 1 min
increasing time and temp for each additional steep

***edit...the first steep temp is in a preheated kyusu!!!

80° Fahrenheit?

[TimeforTea]

Rooibos to end this bonus teaday.

Which rooibos do you like to drink?

Right now, I'd sipping African Rooibos (Thanks, Victoria!!). It definitely needs something added to it--honey did the trick.

[Eastree]

2nd 80* for 30 sec
3rd 82.5 for 1 min
increasing time and temp for each additional steep

***edit...the first steep temp is in a preheated kyusu!!!

80° Fahrenheit?

I'd say likely ºC

(or ºoº infringement)

edit:
Today's tea is a re-visit of my tin of aged Bei Dou from ITC several months ago. It's a good vintage.

[Ladytiger]

It depend on how you define it. When I'm critically taste teas for my blog, I smell the leaves, observe them, brew them, smell the infusion, then slowly slip and let it rest on my tongue for a few minutes. If I had more equipment to work with it would be more lavish. I am working on it though, I'm ordering the matcha started kit in April for my birthday, and put a bug Adagio order in at the end of March for a personaliTEA and a few cups. Suprisingly, the went to the thrift store and they didn't have tea pots that were to my taste...expect that silver set *drool*.

Anyway, I had white peony this mornign but didn't drink it because I assumed that it was brewed wrong, then Den's Pear Iced Tea, and Blueberry black tea (which is yummy cold).

[Chip]

2nd 80* for 30 sec
3rd 82.5 for 1 min
increasing time and temp for each additional steep

***edit...the first steep temp is in a preheated kyusu!!!

80° Fahrenheit?

80ºC...176*F and 180 for the 3rd.