Eun Moo (Cloud and Fog) on the liquor

[Drax]

Yes, I think it has to do with the interplay of steam with fine dust particles in the air at the surface of the liquid. I saw it the other day with a young sheng as well (being a medium-light yellow).

Great picture, Bryan!

[bagua7]

I have been drinking exceptional puerh lately, and I have noticed that on older tea, usually 10 or more years, there is a fine white layer on top of the liquor. It is usually only there for a little bit, and then goes away. If I blow on it lightly, it changes pattern, or heavily then it flies off only to rebuild in a moment.

Qi.

[bryan_drinks_tea]

This isn't right on topic, but it's close, so please forgive me.

Brewed some teas that I bought just to experiment with, one of them being the 2007 Bulang area Shu Pu'erh tuocha.

It did not have the Yun Mu that I've seen in some shu and some older sheng, but instead it had oil, like one would see floating on top of coffee. This shu is different in appearance: The leaves are larger and fuller, with less baby leaves overall. It's also from a local town..Zhang Jia San Dui and some other area. Anyways, who here has seen the oil, and does anyone know what it is?

happy drankin'.

[tingjunkie]

I have been drinking exceptional puerh lately, and I have noticed that on older tea, usually 10 or more years, there is a fine white layer on top of the liquor. It is usually only there for a little bit, and then goes away. If I blow on it lightly, it changes pattern, or heavily then it flies off only to rebuild in a moment.

Qi.

Obviously. That explains why $0.08/g Menghai Factory Shou has so much more Qi than all the authentic Da Yu Ling or $7.00/g green TGY I've had.

[Drax]

This isn't right on topic, but it's close, so please forgive me.

Brewed some teas that I bought just to experiment with, one of them being the 2007 Bulang area Shu Pu'erh tuocha.

It did not have the Yun Mu that I've seen in some shu and some older sheng, but instead it had oil, like one would see floating on top of coffee. This shu is different in appearance: The leaves are larger and fuller, with less baby leaves overall. It's also from a local town..Zhang Jia San Dui and some other area. Anyways, who here has seen the oil, and does anyone know what it is?

happy drankin'.

Does it look like a swirly "rainbowy" effect on the surface? If so, I can think of two things off-hand.

The first is residue soap, if you wash your cups with soap.

The second is "tea oil." Unfortunately, I can't tell you what specific oils comprise tea oil, but it would only take a small amount to create a thin layer and cause the effect.

People have referred to 'tea oil' when discussing the seasoning of pots, though I've never heard anything more specific than that -- and it stands to reason that some teas are more oily than others...?

I have seen a similar effect before (when the angle of the light is right, just like the cloud&fog). All guess work on my part, though...!

[bryan_drinks_tea]

Does it look like a swirly "rainbowy" effect on the surface? If so, I can think of two things off-hand.

The first is residue soap, if you wash your cups with soap.

The second is "tea oil." Unfortunately, I can't tell you what specific oils comprise tea oil, but it would only take a small amount to create a thin layer and cause the effect.

People have referred to 'tea oil' when discussing the seasoning of pots, though I've never heard anything more specific than that -- and it stands to reason that some teas are more oily than others...?

I have seen a similar effect before (when the angle of the light is right, just like the cloud&fog). All guess work on my part, though...!

It's just oil, no rainbow. I don't wash anything with soap, just boiling water, so the soap thing is out of the question. I also store my cups in my room, and there's no soap there either. I used a good bit more tea than usual too, so that may have come into play there. either way - thanks for the help, Drax, and happy drinking!

[TIM]

If you heat up good soy sauce to almost a boil and pour into a good pre-heated hagi bowl. You will see the C&F too. Soy Qi

[teaisme]

what it is?

I think it is your water. Perhaps its composition has changed or you switched back and forth between different waters. This can cause a oily slick (why I don't exactly know), but I experienced it many times when switching back and forth between waters of different hardness/ph/mineral comp. Esp noticeable if you brew in a yixings.

[tingjunkie]

If you heat up good soy sauce to almost a boil and pour into a good pre-heated hagi bowl. You will see the C&F too. Soy Qi

You jest, but I had a soy and ginger marinated Spam Musubi today which made me food drunk. Big time sleepy Qi.

[vacuithe]

Eun Moo with a 1976 dong ding.

[tingjunkie]

Ooooooh. Nice one!

[TIM]

If you heat up good soy sauce to almost a boil and pour into a good pre-heated hagi bowl. You will see the C&F too. Soy Qi

You jest, but I had a soy and ginger marinated Spam Musubi today which made me food drunk. Big time sleepy Qi.

MSG qi bro

[BioHorn]

Eun Moo with a 1976 dong ding.

Great shot!!!
r.e. Eun moo:
My dad thought they were aromatics.

[solitude]

Eun Moo with a 1976 dong ding.

very nice picture, even for an avatar

[Catfur]

If you heat up good soy sauce to almost a boil and pour into a good pre-heated hagi bowl. You will see the C&F too. Soy Qi

You jest, but I had a soy and ginger marinated Spam Musubi today which made me food drunk. Big time sleepy Qi.

MSG qi bro

MSG Qi is so potent, it escapes me...

in an explosive burst...