Monday TeaDay 3/22/10 Rate your BrewAbiliTea?

[Chip]

Welcome to TeaDay on TeaChat. Fill a pot and come share what is in your cup through out the day. Be sure to check out what everyone else is sipping as well. If you must, you can reflect back on your TeaDay as well.

Yesterday we discussed what kind of teaware we are, philosophically speaking. You can still vote and discuss yesterday's topic.

Today's TeaPoll and discussion topic is about how we would rate our tea brewing skills. This has the potential to sound boastful. Try not to view it that way. Just share where you would rate yourself. This is not about modesty, or boastfulness, just be honest, that is all.

Since we may feel we brew one type better than another, you may vote for 2 today. But please remember to share!!!

And do not compare yourself to a 12th level TeaMaster Monk in China, unless you are living in China. Have some fun with this.

I am looking forward to seeing everyone on TeaDay...today!

[Geekgirl]

Very good and consistent with some teas, still tweaking parameters with others, so I picked "smarter than the average..."

Tweaking tonight. I've decided to try and learn a bit more about puerh, starting with the "easy" brewer - ripe puerh, which admittedly can sometimes smell a bit like a wet sheep.

I have several teas on the way from YSLLC, a bit of aged brick from Teamasters, as well as a couple of generous samples from teachatters, some loose leaf aged (1997) from Serenity Art, and a no-vintage, no-heritage bing from Tao of Tea (I hate that they don't put the info on this stuff.) I decided to start with No-Name.




It's drinkable, gorgeous clear dark red color, better than the mini-tuos they also sell, but lacks complexity (IMO.) Also, it's a bit salty(?), can't readily identify the flavor, but it tastes vaguely saline. Huh.

Onward and Upward. Or as the street sign said today: "On Coming Traffic Does Not Stop"

[debunix]

I picked "think I am getting there" because some teas are now nearly always very nice, and some are often nice, and some I still struggle with a lot.

Sunday's Tea day included:
An attempt at matcha, which was messy and unsatisfying (see my giveaway offer in TeaSwap)
A cup of Yunnan Mao Feng, quite satisfying.
2nd time brewing 2 korean green teas, one so much better this time that I'm sure I botched the first brewing a bit, the other still just ok
And then three very small-scale infusions finishing off the tail end of some teas--
Oriental Beauty oolong, first infusion wonderful, 2nd infusion forgotten for several minutes until undrinkable, later infusions ok again
Bai Mu Dan, forgot/oversteeped discovered the bitterness, but was able to salvage a couple of nice infusions
Bi Lo Chun, that I'd made a just wonderful series of cups of yesterday, but today could just get to 'passable'.

If it weren't so late I would brew one last cup of my favorite Tie Guan Yin to restore my confidence. I may resort to a little egg timer to sit on my desk at work to help keep me from forgetting the tea over and over during these long paperwork sessions.

[JBaymore]

I am green, but learning.

It has taken me 40 years as a professional potter to feel that I am just really learning something about working with clay. My understanding of tea is purely at the beginning level........ LONG way to go. But I continue to expore. The journey is the important part.

best,

...................john

[omegapd]

No problems with the teas I brew...they're basic and I brew "English style" more so than gong-fu or anything like that. If I have a timer nearby, I'm good to go.

[bsteele]

Perfect 10 baby. Bring it. I mean, just look at that face over there -->
That's the face of a tea master.

[dooble]

I've somewhat stopped caring about my brewing. I don't like tea as a precise science, you got to leave room for chances

Gu'an Luapin today~>

[Victoria]

Oh it comes pretty naturally to me, I don't know about outbrewing anyone I know, but most.

Yunnan Gold to start the day.

[artmom]

Brewing blacks few could surpass me; but when it comes to green, I'm

Silk Road Teas Organic Red Peach again this morning.

[Chip]

One advantage in focusing on one type of tea, you can get quite good at it. I first began focusing predominantly on greens around 5 years ago, and then really began focusing on Japanese greens around a year later. So, I think it would be very difficult for me to find someone who can brew greens in general and especially Japanese greens better than me. But I would not mind as this brewer would surely make some fantastic greens!!!

The downside, I am a bit rusty on the other types of teas, but I still think I am pretty good at most. I am listening to TCers or just working it out for others.

Began the TD with Gamnong from Hankook, this excellent Korean tea is almost gone! Too bad. SweeTea seemed to think I am a pretty good brewer while today Gandalf, Pyrit, and Lili really were not impressed.

[Amaikokonut]

I'm quite a nublet to the brewing world, but I feel like I'm really getting there, or at least showing promise of getting there. I seem to still be steadily improving, so that means something, right? riiight?

[AdamMY]

Geekgirl, I must say I love those photos.

I ranked myself an 8-9, as the teas I drink regularly Wuyi Yancha, and Japanese greens, I am pretty good, I am always satisfied when I give them my full attention.

But I have basically been completely trained by Tea Chat and its members, that being said I have picked up some rather unique brewing methods for some teas.

[Chip]

Geekgirl, I must say I love those photos.

But I have basically been completely trained by Tea Chat and its members, that being said I have picked up some rather unique brewing methods for some teas.

+1. thanks Geek for coloring our TeaDay.

Unique, do tell Adam!

[Victoria]

In my work cup currently; Anxi TGY from Camellia Sinensis.

[Seeker]

Just a bit more proficient than the avg brewer I suppose.

Enjoying a mix of jg's this day in my sansai teb. (love this wan!)

GG - love the photos. Especially love that plate you're using. I'm looking for a plate/plank that inspires me.
Interestingly, I haven't been enjoying my puerhs of late, until yesterday. Broke out some 19 year old loose leaf sheng. Mmmm.