Sunday TeaRoom/TeaDay 9/07/08 What's for dessert?

[RussianSoul]

BTW: I am currently drinking one of the best Assam teas I have ever had courtesy of the bonnie Scots lad, Proinsias. Thanks, Proi!

HUH?!

You are drinking the best Assam ever and think you will escape without telling what it is???? Not so fast! We must have the specifics!

[leiche]

Anything with chocolate in it is immediately a contender. I will admit that I don't like cheesecake or most pies, the former because I'm not a big fan of cream cheese, the latter because I don't really like cooked fruit. I do bake fairly often, particularly cookies and scones, though I consider them snacks rather than strictly 'dessert.' That reminds me, I'm supposed to make some Andes mint cookies soon.

Started the day with Den's Sencha Fuka-midori, and moved on to some Rou Gui this afternoon. Now to make another steep and have some leftover Chinese food.

I finally ordered myself a gaiwan today. I can't wait to get it!

[Salsero]

We must have the specifics!

Specifics don't seem to be a strong suit for Proi. He sent me three sheng puerh samples and three names, leaving to me the task of matching names to samples. Actually, that is turning into a lot of fun.

For the Assam, there is a bit more data: Khongea, 2nd Flush 2007. Without the label, I might have guessed it was a Chinese black. It's quite smooth. Perhaps he will how up and fill us in on more detail.

I finally ordered myself a gaiwan today. I can't wait to get it!

You will be so happy with it! Linky?

[Chip]

I do bake fairly often, particularly cookies and scones, though I consider them snacks rather than strictly 'dessert.' That reminds me, I'm supposed to make some Andes mint cookies soon.

I finally ordered myself a gaiwan today. I can't wait to get it!

I bake a mean Spice Cake that I like to alter depending on the season or my mood. It is sooo good.

Congrats of the gaiwan. Any details you care to share?

I just finished 3 magnifico steeps of Long Jing. I am definitely going to do it this way from now on, unless I find an even better way.

1:1 ratio of leaf to water. 4 grams leaf, 4 ounces water, 165* for 1 minute in a gaiwan. WOW, so good.

[Geekgirl]

I just finished 3 magnifico steeps of Long Jing. I am definitely going to do it this way from now on, unless I find an even better way.

1:1 ratio of leaf to water. 4 grams leaf, 4 ounces water, 165* for 1 minute in a gaiwan. WOW, so good.

That's exactly how I prepare Long Jing. Nice, isn't it?

[Chip]

That's exactly how I prepare Long Jing. Nice, isn't it?

NO, it is beyond nice. I have not had LJ this good for years. And I am a huge LJ fan for as long as I drank tea, approaching 10 years.

This is so stupidly simple, yet I never did it before. Sometimes I overcomplicate things. 1 to 1 for 1.

[leiche]

@Sal and Chip: The gaiwan is a cheapy from Red Blossom Tea Co.



Didn't want to spend much since I have no idea if I'll enjoy brewing this way; also, I like RBTC's tea.

[Chip]

Ahhhh I have admired that one many times. I am partial to drogons and teaware.

Thanx. Which size did you get?

[Salsero]

@Sal and Chip: The gaiwan is a cheapy from Red Blossom Tea Co.

That's a great gaiwan. I got the large one from Enjoying Tea.com. It's a beauty. I tend to use smaller ones most of the time, but the large dragon can measure either 5-oz or 6-oz cups very well. It's 5 oz to the point where the flair starts and 6 oz to where the lid fits.

[laran7]

I'm not crazy about sweets and usually eat them to be polite when offered something. Everything sounded delicious in the posts - fresh fruit tarts, tiromisu -
nothing gooey . . . homemade gingerbread a la mode, is that gooey?

I had Summer Darjeeling with a cinnamon stick today - maybe some sencha or Oolong later.

[chamekke]

Nice gaiwan, leiche. That's a beautiful vivid blue.

I'm fond of many desserts, but chocolate always comes out top.

P.S. Chocolate also goes well with many teas. Not that both can't be enjoyed on their own, of course. Just mentioning.

[Chip]

YES, Dark chocolate and Japanese teas are a perfect combo in my book!!!

Japanese Farmer tea w/ gyokuro and karigane, now I need dark chocolate.

[chamekke]

YES, Dark chocolate and Japanese teas are a perfect combo in my book!!!

Japanese Farmer tea w/ gyokuro and karigane, now I need dark chocolate.

In the tearoom I was once served dark chocolate prior to receiving matcha. It's unorthodox, but I think the combination works really well.

And Chip, I agree - dark chocolate is the best chocolate!

[leiche]

I got the small 4 oz one, mainly because my teapots are already only 8-9 oz, so the larger gaiwan wouldn't have been much different. Yeah, Chip, I love dragons too. It's also somewhat related to my studies -- I study monsters in medieval literature and culture.

Oh! I totally agree with dark chocolate (anytime!) paired with Japanese teas... but it's also perfect with darker oolongs. Especially the roasted ones.

[soapy]

I chose chocolate, the darker the better. I order less desserts than I used to, prefering to walk away feeling satisfied and not stuffed.

same here!!!

but occasionally I must check out a dessert menu first at our favorite Italian restaurant....

not much tea this weekend, recovering from a painful painful surgery..Back to the couch with 5 pillows I go!!