Yesterday, TeaChatters indicated during hard financial times, less good tea was the way to go. You can still vote and discuss this topic.
Welcome one and all tea drinkers. It is still going to be crazy hot around here, but I plan on joining everyone here for tea...let's share what is in our cups today, all day. If you need to, you can reflect back on your TeaDay.
Today's TeaPoll and discussion topic is a reversal of yesterday. You suddenly have more money! Do you get more tea or better tea...or the best tea bar none. Or maybe nothing changes tea wise.
Any tea...any price...no rules...but it must be TEA...
I am as always looking forward to sharing tea with everyone today. Bottoms up, refill, repeat often.
Jun 8th, '08, 04:08
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Jun 8th, '08, 04:14
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
Bao Zhong and Crape Myrtle
A sumptuously understated Bao Zhong today with some more Crape Myrtle flowers. I have really been loving Pouchong lately. Hey, somebody get EW’s cat out of the picture!
…..Clicking is always an alternative....
The Maple leaves on the yunomi are the only ones I have, but I have heard that Chip is obsessed with Japanese Maples ... the real trees, not just their depiction on teawarez.
…..Clicking is always an alternative....
The Maple leaves on the yunomi are the only ones I have, but I have heard that Chip is obsessed with Japanese Maples ... the real trees, not just their depiction on teawarez.
Jun 8th, '08, 04:39
Posts: 307
Joined: Apr 16th, '08, 04:39
Location: Pennsylvania
Contact:
bi lew chun
Nothing changes tea wise for me,
but I will be taking some TEA related vacations!!!
but I will be taking some TEA related vacations!!!
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
Jun 8th, '08, 08:30
Posts: 727
Joined: Dec 22nd, '07, 21:02
Location: the uncharted backwaters of the unfashionable end of the western spiral arm of the galaxy
More tea.
This morning, I am enjoying a hot mug of white peach.
I just made another round--this time, I put the tea in the fridge to drink later. It'll be another hot day here.
This morning, I am enjoying a hot mug of white peach.
I just made another round--this time, I put the tea in the fridge to drink later. It'll be another hot day here.
Last edited by TimeforTea on Jun 8th, '08, 10:23, edited 1 time in total.
I don't think my tea buying habits would change.
I already buy what I want, and there's no sense to having more tea in the house than I could possibly drink.
That said, I would probably shop in person for my teaware, and might even have a small teahouse built in my garden.
I don't know what tea I want this morning. See? I already have too many choices.
I already buy what I want, and there's no sense to having more tea in the house than I could possibly drink.
That said, I would probably shop in person for my teaware, and might even have a small teahouse built in my garden.
I don't know what tea I want this morning. See? I already have too many choices.
Like the sound of thatVictoria wrote:TEA related vacations!!!
2 rounds of Kirameki and the last of my Yutaka Midori so far today, I also placed an order with O-cha for the following...
Shincha Miyabi
Shincha Fukamushi Sencha Supreme
Uji Gyokuro Kame-Giru Shi
By the way when is the Gyokuro harvest?
Have a nice day everyone!
Ippodo Shincha.
About Gyokuro harvest, according to Hibiki-an:
The harvest of tea leaves for Gyokuro and Matcha started around May 15. In contrast to Sencha, which is enjoyed for its refreshing aroma immediately after being harvested, Gyokuro and Matcha also gain an enriched flavor over time, and so are best some months after harvest. A long time ago, people celebrated aged Gyokuro as the "Shincha of Gyokuro" in Autumn. Besides, some Gyokuro lovers also go for "Kuradashi Gyokuro" which is enriched a few years. "Kuradashi Gyokuro" means Gyokuro taken out from the granary. Present storage techniques enable tea farmers to keep tea leaves fresh for almost one entire year. Today's Gyokuro lovers favor both fresh Gyokuro and enriched Kuradashi Gyokuro.
We, Hibiki-an, plan to produce a very small quantity of Gyokuro tea leaves and store them in the granary in the traditional way in order to make "Kuradashi Gyokuro". We will be selling this special "Kuradashi Gyokuro" this Autumn.
About Gyokuro harvest, according to Hibiki-an:
The harvest of tea leaves for Gyokuro and Matcha started around May 15. In contrast to Sencha, which is enjoyed for its refreshing aroma immediately after being harvested, Gyokuro and Matcha also gain an enriched flavor over time, and so are best some months after harvest. A long time ago, people celebrated aged Gyokuro as the "Shincha of Gyokuro" in Autumn. Besides, some Gyokuro lovers also go for "Kuradashi Gyokuro" which is enriched a few years. "Kuradashi Gyokuro" means Gyokuro taken out from the granary. Present storage techniques enable tea farmers to keep tea leaves fresh for almost one entire year. Today's Gyokuro lovers favor both fresh Gyokuro and enriched Kuradashi Gyokuro.
We, Hibiki-an, plan to produce a very small quantity of Gyokuro tea leaves and store them in the granary in the traditional way in order to make "Kuradashi Gyokuro". We will be selling this special "Kuradashi Gyokuro" this Autumn.
