Drinking a freshy fresh cup o:
Once I dial in the parameters,
I go by feel (except temp), ouch that's hot
I can judge h2o volume, and leaf amount. ( I'm a good cook)
thinkin' a brewin' some......new vihtanakande (ceylon)
I go by feel (except temp), ouch that's hot
I can judge h2o volume, and leaf amount. ( I'm a good cook)
thinkin' a brewin' some......new vihtanakande (ceylon)
“Take some more tea,” the March Hare said to Alice, very earnestly.
“I’ve had nothing yet,” Alice replied in an offended tone: “so I ca’n’t take more.”
“You mean you ca’n’t take less,” said the Hatter: “it’s very easy to take more than nothing.”
“I’ve had nothing yet,” Alice replied in an offended tone: “so I ca’n’t take more.”
“You mean you ca’n’t take less,” said the Hatter: “it’s very easy to take more than nothing.”
auggy thats a great idea! Im usually on the computer while I drink tea anyways so why not make notes online. Then no one or thing can take them.auggy wrote:Evil elves!brad4419 wrote:I have a similar problem that I write down notes about brewing sometimes if a tea turns out really good or bad but then they dissapearnever to be seen again, either someone throws them away
or little elves come at night and steal them to make cookies out of.
I'm kind of a nerd - I bookmark the link of each tea I try, tag them based on type and ultimate rating then put my notes in the description box of the link. Usually I include steep time, grams, etc but not always. But they are there if I ever need them. I might have even used them a few times. But mostly I use the notes for deciding what I feel like reordering.
Almost forgot that I voted a half of each on the pole though it could be none of each
Peach Oolong this morning
Wow, double brain short-circuit. Yes, Honey Orchid, and Wu Yi (I've been having too much Yi Wu pu'erh lately, I guess).Herb_Master wrote:Did you mean Honey Orchid - a.k.a. Mi LanDrax wrote: I started a 2009 Honey Orchard Dan Cong last night and decided to continue with it this morning. It came from TeaCuppa. It actually reminds me almost exactly of a "Yi Wu Dan Cong" that I got from Dragon Tea House. Are they the same?
Possibly... both have a mango-like fruitness with a "da hong pao" tobacco-like background. Of course, my little experience with oolongs like this will probably prove me wrong. . . but that's half the fun!
AND
Wu Yi Dan Cong
2 Different beasts and should not taste the same. The Honey Orchid should be displaying lots of fragrance (LOTS) particularly in the first couple of infusions and a nice small touch of astringency without ever reaching the level of body and flavours of a DHP. If you brew it to extract more body, it usually extracts too much astringency.
The majority of Dan Cong comes from Guangdong/Fenghuang however the Dragon Teahouse offering is from Fujian/Wuyi.
Who knows why they have used the 'Dan Cong' in the name of the Wuyi, have they applied Wuyi processing methods to a (transplanted) Fenghuan varietal? Or FengHuang processing methods to a Wuyi varietal?
Or is it just Wuyi varietal and processing on the leaves from a single Teabush?
There is no reason why other production areas cannot use 'lone bush' in their name/title but it is not usual.
BTW Honey Orchard is a much more appealing name in these days of disappearing bees
I noted more of the Da Hong Pao early in the Wu Yi Dan Cong, but actually later with the Honey Orchid. I think I probably got more mango from the Wu Yi and just some general sweet floral-fruit with the Honey Orchid. But I did notice the astringency as you mention it with the Honey Orchid.
The comparison to the Wu Yi is 2 months old in my mind, so perhaps if I drank them side-by-side I would be able to discern the differences greater. But again, I think this is maybe the 6th different oolong that I've ever had....
But I appreciate the thoughts on it, it helps me know what to look out for!
I voted mostly sensing on this one.
Most regular blacks I'm more intuitive with, I think because they are pretty forgiving on leaf amount, temperature, etc. BUT I always weigh larger/full leaf handmades and oolongs. The Zoji also makes it pretty easy temperature-wise.
With greens I weigh the leaf and use a thermometer and a measuring cup to get the right amount of water - it's the only way I've been able to get a decent cup of green.
It kind of makes me crazy when I read someone saying "I just filled the gaiwan halfway with leaf and poured in the water" because that's where my very non-intuitive personality kicks in and freaks out because there aren't any concrete numbers.
I don't like it when I make bad tea, to me it's a waste of tea and energy, I have trouble seeing it as a learning experience.
Most regular blacks I'm more intuitive with, I think because they are pretty forgiving on leaf amount, temperature, etc. BUT I always weigh larger/full leaf handmades and oolongs. The Zoji also makes it pretty easy temperature-wise.
With greens I weigh the leaf and use a thermometer and a measuring cup to get the right amount of water - it's the only way I've been able to get a decent cup of green.
It kind of makes me crazy when I read someone saying "I just filled the gaiwan halfway with leaf and poured in the water" because that's where my very non-intuitive personality kicks in and freaks out because there aren't any concrete numbers.
I don't like it when I make bad tea, to me it's a waste of tea and energy, I have trouble seeing it as a learning experience.
I tend to be naturally intuitive. I tend to eye ball measurements and wing it more times than not. I do end up setting a timer, mostly because I get distracted very easily, but beyond the occasional water temperature check with my thermometer, I tend to go with whatever feels right.
Currently in my cup is Hojicha.
Currently in my cup is Hojicha.
I'm mostly intuitive with tea...actually with anything. I don't measure any of the variables...
I had Adam's Peak white tea today in a local tea room...it's a Ceylon white and was oh so lovely. I enjoyed many infusions (I lost count) of it. It had an extremely delicate flavour like honey that never seemed to run out. My tummy said no more tea before the leaves lost their flavour.
I had Adam's Peak white tea today in a local tea room...it's a Ceylon white and was oh so lovely. I enjoyed many infusions (I lost count) of it. It had an extremely delicate flavour like honey that never seemed to run out. My tummy said no more tea before the leaves lost their flavour.
May 21st, '09, 09:37
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I know - I have your blog bookmarked and visit it for brewing hints.Pentox wrote:You should just post them on a blog. That's pretty much what my blog is.
I did start doing that (posting to my blog) way back when I first started drinking tea, but I realized pretty quickly my tea posts would overwhelm any other posts so I stopped doing it and just stuck with the more random posts since my blog is one way distant family keeps in touch with us. Plus, I use Firefox TabSifter and that makes it really easy to go through my tons of rated tea bookmarks. May 21st, '09, 09:39
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