Fri, Sat, Sunday TeaDay 5/13-15/11 Reasons for the TeaChat?

[Chip]

Greetings TeaFriends, welcome to TeaChat! Welcome to TeaDay! Please stop in throughout the day and share what is in your cup. Also be sure to discuss the topic of the day.

Yesterday we discussed our most valuable tea senses. You can continue to vote and discuss yesterday's topic.

Today's TeaPoll and discussion topic. Tortoise accidently suggested, what were your reasons for joining TeaChat, an internet TeaForum. Please share of course.

We are looking forward to sharing this TeaDay with everyone. Bottoms up!

[Nenugal]

My original plan when I registered at TeaChat was to lurk and learn. At least I manage to learn a lot
Morning teas are Yame Gyokuro followed by Kinari shincha.

[karmaplace]

I joined to learn and lurk, initially. I also like to chat and show off the pieces I've accumulated.

I had some okuyutaka sencha this morning, but I'm back to the honey ginger tea. I'm almost better, I can feel it!

[Stentor]

Mostly to learn about tea. With increasing knowledge and experience comes increasing ability and desire to discuss tea.
It is also social, I guess. In a way, we are getting to know each other, at least the "tea side" of our personalities.

[Chip]

Just passed my 5th TC anniversary last month. As I recall pretty clearly, 5 years ago I was amazed that there was a place where ultra serious tea discussions were the norm. Wow, what a revelation.

I had already been drinking tea for years, so I think I was looking for discussion and to build on areas I was still pretty new to due to the TeaVacuum of PA dutchland. I immediately discovered I could also share experiences with those who were newer to tea.

[Chip]

I had some okuyutaka sencha this morning, but I'm back to the honey ginger tea. I'm almost better, I can feel it!

Good to hear you are finally on the mend ... hopefully!

Began the TD with 7132 Organic from the O-C with the Mrs.

[tortoise]

I'm here for the community around tea, which does not exist in my part of the physical planet. That implies a lot of things that all fall under interaction. I'm doing more learning than teaching, for sure, but I will occasionally post into a conversation about which I know nothing. I simply like to participate in the dialogue.

Nice session with a Rou Gui this morning. Trying a few new things, most importantly, slowing down. Now I have a brew that is still very flavorful, but much softer than before. Lesson learned.

[David R.]

Teaporn !!

[Xell]

First i was just searching for a place to learn more about tea, but i discovered that this place has also really good community

Still exploring matcha, having 3-5 bowls a day
Tried recently to make matcha only with cold milk and a bit sugar, tasty. Light and creamy.


First usucha attempts recorded for history

[teaisme]

to learn and chat about tea
I was interested in stepping into new areas of tea instead of Taiwanese oolong 24/7
What an exploration it has been, these past 2 years have been such a learning experience and I guess this is a good time to say "Thanks!". You all really have been super supportive and I am often amazed by the range of different sources of knowledge/information that are all linked together to this one place.

I know I bash adagio sometimes, but really I guess I should thank them more then anything. So thanks adagio!

Some Uji Gyokuro Yabukita from yuuki, then some more red da yeh today in my cup, Hmmm this tea that I though did much better packed heavy is now showing me that it does just as well packed light

[Chip]

TD continued with Kurogi from Umami-Chaya and then Yame Gyokuro from Xell.

A great TD!

[Chip]

Friday's topic continues into Saturday.

Please continue to discuss yesterday's topic, share what is in your cup, and discuss whatever comes to mind ... since this is our TeaRoom!

See you Sunday!

[bob]

I joined TeaChat because it's a great resource for everything tea-related and I learned a lot.

Currently, I'm drinking some Rou Gui Wu Yi tea from Wan Ling Tea House. It's quite nice, I get very interesting flavours if I brew it a bit stronger (5 g of tea in a 100 mL gaiwan).

[Ambrose]

I wanted to be closer to people that understand my tea habits

[tortoise]

This morning, I'm having a heavily roasted SX yancha with some age on it. This particular one brews a bit 'dirty'. Even after a rinse, you can see a lot of particulate in the first brew. BUT...Teachat to the rescue:

One of our tc'ers suggest a power rinse. That's to say, a high pour with a lot of force to knock loose all the powdery offal. The technique works very well. I rinsed it twice and the tea became quite elegant.

Never would have tried that without Teachat.

Never would have had the Tea, either.

Cheers, teapeeps!