Welcome everyone to TeaDay, please share what is in your cup today.
Yesterday, most responders indicted they had never used an Aroma cup set. You can still vote and discuss yesterday's topic.
Today's TeaPoll and discussion topic. "I never thought I would try this tea(s), yet I did this year. My TeaJourney over this past year has taken me to new and unexpected tea horizons." Does this statement ring true for you? Yes, no, sort of. Please share, for instance, what kind of tea(s) you tried, that you did not think you would have this time last year?.
I am looking forward to sharing TeaDay with everyone. Bottoms up.
Dec 11th, '08, 01:40
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Location: Back in the TeaCave atop Mt. Fuji
Dec 11th, '08, 01:50
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Joined: Dec 20th, '06, 23:33
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Location: Gainesville, Florida
Gyokuro Fujitsubo soaking
Gyokuro was my new horizon this year. The most amazingly distinct tea I have tried so far.
Dec 11th, '08, 02:47
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Vulture
Dec 11th, '08, 03:45
Posts: 53
Joined: Oct 17th, '08, 23:58
Location: Not in the blue teapot
Middle ground on the topic myself, tonight. The main reason being that I tend to enjoy tea as I find it rather than seek it by name- with a few exceptions to teas I once enjoyed but lost account of. Then again, life is a journey and the drinks, foods, sights, and sounds of it all come together to add and subtract in parts to the whole thus a tea journey would just seem silly to me. At least Pu-Erh isn't on my horizons at the moment.
<insert mass stoning here>
Ow. In my cup: midnight oil. I've sampled all I have of late save for maybe a loose tea-pouch of something I forget the of at the moment and a few other items. I'm almost wanting to crack open that Twinning 100g Jasmine tin I've ordered or the Winter-something or other teabags that came with but it's the holiday season so temptation shall have to be let be. Probably just enjoy some white teabags today instead.
<insert mass stoning here>
Ow. In my cup: midnight oil. I've sampled all I have of late save for maybe a loose tea-pouch of something I forget the of at the moment and a few other items. I'm almost wanting to crack open that Twinning 100g Jasmine tin I've ordered or the Winter-something or other teabags that came with but it's the holiday season so temptation shall have to be let be. Probably just enjoy some white teabags today instead.
Hrm, given that I hadn't even been thinking about certain types of tea at the beginning of the year, I would say most certainly yes. I don't believe I had even heard of most of the teas I've tried in the last few months.
I'm trying to enjoy a cup of jasmine oolong. It's like drinking perfume. Looks like it, too, come to think of it.
I'm trying to enjoy a cup of jasmine oolong. It's like drinking perfume. Looks like it, too, come to think of it.
Dec 11th, '08, 08:35
Posts: 132
Joined: Sep 15th, '08, 21:01
Location: Millerton, NY
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toastedtoads
While my experience with tea at work was mostly concentrated last year, I've done a lot of exploring out of my 'comfort zone' this year. Most notably trying sheng puerh, young and old-ish. When someone brought in a green puerh for us to try we brewed it as best we could but it was bitter and undrinkable and I pretty much decided then and there not to drink it again.
However, I had the pleasure of having Dae from The Tea Gallery brew a tasting for me and although it was very harsh it was intriguing and has encouraged me to explore more. Now I've been trying all of my samples from Hou De and from Nada although it would be nice to have someone with more experience brewing aged sheng to do it for me. I might have to visit Dae again. ^_^
However, I had the pleasure of having Dae from The Tea Gallery brew a tasting for me and although it was very harsh it was intriguing and has encouraged me to explore more. Now I've been trying all of my samples from Hou De and from Nada although it would be nice to have someone with more experience brewing aged sheng to do it for me. I might have to visit Dae again. ^_^
Just try using less leaf than you might use for another tea and do very fast infusions. You may find a honey sweetness instead of bitterness.toastedtoads wrote: However, I had the pleasure of having Dae from The Tea Gallery brew a tasting for me and although it was very harsh it was intriguing and has encouraged me to explore more. Now I've been trying all of my samples from Hou De and from Nada although it would be nice to have someone with more experience brewing aged sheng to do it for me. I might have to visit Dae again. ^_^
I'll have to give the poll some thought and check in later - trouble waking up this morning and running late!
Adagio Yunnan Noir In my morning cup.
Have a nice day everyone!
Adagio Yunnan Noir In my morning cup.
Have a nice day everyone!
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
This week I threw out all kinds of things from a cabinet and pulled out and dusted off a couple of teapots I'd written off.
Thanks to a discussion with BearsBearsBears here on Teachat, I was given a lot of information about Chaozhou teapots. This is something I may never have thought about, but it was very interesting to learn. Subsequently, it's been interesting to start to brew some teas in that pot and compare it to yixing. Whatever these pots may turn out to be with more examination, there are differences in the clay that are quite interesting, and fit the descriptions I've been given.
I always want to try new things in tea - but this is another nice dimension.
All of it was made much more interesting because the week before I'd been shown a brewing method using layers of different sizes of tea leaf... which I am going to have to start to try now at home.
Edit: This morning it's Jin Xuan from Radiance Tea House, med. roast. in the possibly Chaozhou pot. No leaf crunching!
Thanks to a discussion with BearsBearsBears here on Teachat, I was given a lot of information about Chaozhou teapots. This is something I may never have thought about, but it was very interesting to learn. Subsequently, it's been interesting to start to brew some teas in that pot and compare it to yixing. Whatever these pots may turn out to be with more examination, there are differences in the clay that are quite interesting, and fit the descriptions I've been given.
I always want to try new things in tea - but this is another nice dimension.
All of it was made much more interesting because the week before I'd been shown a brewing method using layers of different sizes of tea leaf... which I am going to have to start to try now at home.
Edit: This morning it's Jin Xuan from Radiance Tea House, med. roast. in the possibly Chaozhou pot. No leaf crunching!
Last edited by Janine on Dec 11th, '08, 10:55, edited 2 times in total.
Dec 11th, '08, 10:51
Posts: 132
Joined: Sep 15th, '08, 21:01
Location: Millerton, NY
Contact:
toastedtoads
That I actually may have gotten the hang of. What I was actually referring to is the fact that I have these samples of wonderful aged tea that Nada has so graciously given me to enter the world of puerh, and I feel like I may not be experiencing the tea to its fullest due to my immature brewing ability. It's delicious, don't get me wrong, but a part of me thinks it could be so much better if someone who knows what they're doing was the one making it.brandon wrote:Just try using less leaf than you might use for another tea and do very fast infusions. You may find a honey sweetness instead of bitterness.toastedtoads wrote: However, I had the pleasure of having Dae from The Tea Gallery brew a tasting for me and although it was very harsh it was intriguing and has encouraged me to explore more. Now I've been trying all of my samples from Hou De and from Nada although it would be nice to have someone with more experience brewing aged sheng to do it for me. I might have to visit Dae again. ^_^
