Happy TeaDay TeaChatters and welcome. Please stop in and share what is in your cup today.
Yesterday most responders indicated their TeaDays were "Better today than yesterday, and it will be better tomorrow than today."
Today's TeaPoll and discussion topic. Is there one thing or more than one "change" that has made a huge difference in your success in brewing TEA? Please share it with us.
I am looking forward to sharing TeaDay with everyone. Bottoms up!
Jul 12th, '09, 01:28
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Location: Back in the TeaCave atop Mt. Fuji
Jul 12th, '09, 02:07
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xuancheng
Drinking Wuyi Yancha samples yesterday and today. They are all maocha, or partially processed. The roasting isnt finished, so the teas are all rather crude and rather astringent, sometimes bitter. One 'golden sparrow's tongue' tasted rather like baozhong. The Beidou #1 tastes a bit like oriental beauty.
If I can afford a proper roaster, or build my own, I will buy some cheap stuff and roast my own yancha.
If I can afford a proper roaster, or build my own, I will buy some cheap stuff and roast my own yancha.
茶也醉人何必酒？
Jul 12th, '09, 02:33
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Very cool. I guess there's something to be said for living in China! ... that is, in additon to finding those magnificent Fengcai porcelain cups at Jingdezhen.xuancheng wrote: They are all maocha, or partially processed. The roasting isnt finished, so the teas are all rather crude
As for the poll, I am still waiting for the thing or things that will save my brewing technique ... fervently waiting.
Fortunately, you can get 90% of the way by pouring hot water on leaves and decanting.
This twig tea was a breeze to brew ... anything you do to it works great. At the moment, I am finishing off a great session of a sample from a 1980's Xiaguan bamboo wrapped tuocha. It seems like the aged teas can often be the easiest to brew.
Jul 12th, '09, 04:11
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Maitre_Tea
I think the single greatest "change" in my brewing has to do with the teaware I use and the techniques I've employed. I think it's official...yixing scares me. Trying to figure out what tea should be dedicated to each tea pot is just mind-boggling, once you begin to consider shape, clay type, whether it's "real" or "fake", etc. I'm kind of glad I'm moving into Japanese teas, as kyusu seem a little more straightforward (if it isn't I'm going move onto Indian tea).
The other improving factor has been my technique, which has become more refined and elegant as of late, instead of being awkward and heavy-handed. I'm beginning to pay attention to water temperature more, as I begin brewing Japanese teas, and I'm kind of obsessed about water quality (I'm interested in buying a yixing water container or something like that)
Finishing up a sampling of different Taiwan High Mountain Oolong my relatives brought over...I have way too much so I'm hoping to swap them after I properly document what type they are. Look me up on Teaswap sometime soon if you're interested.
The other improving factor has been my technique, which has become more refined and elegant as of late, instead of being awkward and heavy-handed. I'm beginning to pay attention to water temperature more, as I begin brewing Japanese teas, and I'm kind of obsessed about water quality (I'm interested in buying a yixing water container or something like that)
Finishing up a sampling of different Taiwan High Mountain Oolong my relatives brought over...I have way too much so I'm hoping to swap them after I properly document what type they are. Look me up on Teaswap sometime soon if you're interested.
My taylor tea connoisseur tea thermoter and timer all in one! It's much more accurate than my old thermoter. I finished my yutaka midori on friday but I went to Ito En yesterday and bought some lovely shincha from Uji they had in. It is from a small farm they bought from for the first time. It smells yummmy...more Ito En Uji Gyokuro from Ito En today....mmmmmmmmmmmm
I've always been suspicious that my palette is more forgiving than most. Or at least, it's a long way from being 'refined' -- so in that case, there's really not much "change" I've had. The biggest "skill" I've learned is how to change the steep time for the next cup based off of the taste of the current cup. That way I can keep the level of intensity that I desire...
More oolongs this morning. It's been a slow tea weekend. It's been a slow weekend in general!
More oolongs this morning. It's been a slow tea weekend. It's been a slow weekend in general!
There have been many things that have improved my success in brewing tea. Acquiring a thermometer helped to make the temperature of the water more accurate so I wouldn't shock the green teas with overly hot water. A timer saved me from over steeped, bitter brews. The most recent improvement was getting a decent kyusu with just a metal screen in front of the spout that does not dribble. It has made making deeper steamed sencha so much easier. I love that pot so much. Now only if I could find the camera to take pictures of it....
Currently in my cup is the second steep of the last session of Yutaka Midori. After a few more cups, I can open one of the senchas that I got from Yuuki-cha! Yay!
Currently in my cup is the second steep of the last session of Yutaka Midori. After a few more cups, I can open one of the senchas that I got from Yuuki-cha! Yay!
Jul 12th, '09, 11:25
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TIM
+1xuancheng wrote:...The roasting isnt finished, so the teas are all rather crude and rather astringent, sometimes bitter. One 'golden sparrow's tongue' tasted rather like baozhong. The Beidou #1 tastes a bit like oriental beauty.
If I can afford a proper roaster, or build my own, I will buy some cheap stuff and roast my own yancha.
My helpful tools have been a scale and a thermometer.
Even though I mostly drink black teas, some of them are large-leaf and you can't really get an accurate measure from a teaspoon. (Like the Nilgiri Glendale Handmade that I'm having this morning)
The thermometer has helped me to appreciate greens more because I'm not scalding the leaves now. I still have a lot of exploration to do on greens, though!
Even though I mostly drink black teas, some of them are large-leaf and you can't really get an accurate measure from a teaspoon. (Like the Nilgiri Glendale Handmade that I'm having this morning)
The thermometer has helped me to appreciate greens more because I'm not scalding the leaves now. I still have a lot of exploration to do on greens, though!
Jul 12th, '09, 12:17
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Location: Back in the TeaCave atop Mt. Fuji
Sometimes a tiny change can make a big difference in brewing.
I recently set my timer for count up versus count down. The beeeeeping was most distracting, no it was annoying ... and I never realized it til there was no beeping. Now, no beeps.
But also, I press it once and forget it. I am much more relaxed in brewing not just the first steep as a result, but all the subsequent steeps as well. Reversing previous trends towards more precision ...
Beginning the TD with Honyama asamushi from Rishi. Very good. Not intense like Kirameki, much more relaxied.
I recently set my timer for count up versus count down. The beeeeeping was most distracting, no it was annoying ... and I never realized it til there was no beeping. Now, no beeps.
But also, I press it once and forget it. I am much more relaxed in brewing not just the first steep as a result, but all the subsequent steeps as well. Reversing previous trends towards more precision ...
Beginning the TD with Honyama asamushi from Rishi. Very good. Not intense like Kirameki, much more relaxied.
Many, many teas are relatively idiot-proof once you learn and follow general rules of brewing teas. This guidance allows the novice or narrowly experienced tea enthusiast to confidently explore the wide world of tea without fretting over precise measurements or the 'correct' choice of teaware.
As one gains patience, proficiency, confidence and palate discrimination, more difficult teas can be attempted and enjoyed. But that is for the experienced tea drinker that seeks challenging conditions to test their skills.
One need never cross that threshold to find joy in "an excellent cuppa".
India White estate tea, for a change of pace.
As one gains patience, proficiency, confidence and palate discrimination, more difficult teas can be attempted and enjoyed. But that is for the experienced tea drinker that seeks challenging conditions to test their skills.
One need never cross that threshold to find joy in "an excellent cuppa".
India White estate tea, for a change of pace.
Jul 12th, '09, 12:28
Posts: 1633
Joined: Feb 15th, '08, 10:15
Location: Pennsylvania
After reading an article from The Leaf about gong fu tips I was able to double my enjoyment. It teaches you to come to the tea table with a mind that is calm and has no thought of the past or future, you should only think about you and the tea. surprisingly having this attitude does make a difference.
