Monday TeaDay 3/30/09 Best TeaChat advice?

[Chip]

Happy TeaDay everyone! Please stop by and share what is in your cup throughout the day.

Yesterday on a TeaRoom TeaDay, most responders indicated they had thought to some degree about a different career direction. You can still vote and discuss yesterday's topic.

Today's TeaPoll and discussion topic, you will have to think hard for this one! Many responders a few days ago indicated receiving advice from TeaChat. So, what was the best advice you ever received from TeaChat? Please share some specific details if you are able! Should be a very insightful TeaDay.

I am looking forward to sharing TeaDay ... and advice with everyone today, bottoms up!

[boywoodhe]

It's a toss-up between brewing tea and specific teas. I voted for : it was about specific teas.
I have been educated by many on tea chat that has help me out.

Drinking a cup of golden spring.

[Salsero]

Well, I am going to say "About brewing tea," but really it is everything all combined.

I’ve been practicing with glass as I prepare myself for the new season of Chinese greens which are always so lovely in glass.

• (Click on photo for larger image and more detail.)

Coincidentally, Pentox seems to have just discovered the holy grail of Silver Needles.

[omegapd]

Gotta be Salsero's advice with Pu-erh, Victoria's on Oolong and our favorite mod's on greens.

[Drax]

I found the most useful advice to be brewing parameters and methods in general. That has been extremely useful getting started.

This morning I am re-starting some tea I began yesterday afternoon -- a douji shangdou. I had something odd happen with this tea, which I will attempt to share after I confirm it again this morning with a second cup... ooooh, mysterious!

[Herb_Master]

I said brewing but should probably have said other - the most cpmforting aspect of TeaChat was finding that so many other people faced exactly the same challenges identifying the numerous different facets of tea in all it's glory. Art or Science, right or wrong, mis labelling or differing translations, successful options or faux pas, varietals, roasting levels, oxidisation levels, steeping times, brewing vessels, functional or work of art - whatever it is TeaChat is the place to be!

[Jasmin]

About brewing tea. Here was the first time I heard about resteeping tea. That's a very good thing to know especially when you're using more expensive tea.

[Chip]

Good morning TeaChatters!

I am hoping for some sharing about a specific examples or one that sticks out the most.

[Aphroditea]

Can I change my answer to why I come to TeaChat?! I want to vote "To look at Sal's really pretty tea photography"!?

I chose brewing since that is the component that has most changed my tea experience (although, thanks to a lot you I have gotten to try some incredible new teas). I have quite a list to thank for changing my tea habits and helping me see tea and the consumption of tea is a whole new way - you know who you are! I have learned a bit of everything here - even when it is okay to be confused or on the fence about a topic!

Edit: One the sticks out the most? Nothing really sticks out the most since learning is a senthesis of lots of incoming and experimental knowledge. But, I remember when the lightbulb went on about balancing leaf and steep time and that I could often get a better cup but upping the leaf and lowering the time. But, then of course, I would be neglecting learning to gong-fu which came from Wes and whose technique I no longer strickly follow, but I have also learned that we all do it our own way!

What I have REALLY learned, of course, is what my father always told me....de gustibus non est disputandum

In my cup: a mix of Birthday Tea and Oriental Spice with some honey and milk - tastes almost just like a sticky bun which is what I WANT for breakfast, but what I shouldn't have. So, shredded wheat and a substitute sticky bun

[kymidwife]

I voted specific tea. I was doing a reasonably good job with brewing everything except greens... but Chip's advice on getting a good result out of a somewhat temperamental sencha changed the course of tea-drinking for me. I really thought I just didn't like green tea at all... but it was my poor skills, and not the tea, that were at fault. Now I drink something green almost every day. Thanks Chip!

In my cup this morning, some Darjeeling that was gifted to me by Victoria, Jungpana "Mountain Dew" FF from TeaSource. It's proved to be the most tricky to brew of any Darjeeling so far. First few brews were just not good... bitter, coarse, astringent. Finally, after changing leaf amount and such, I started going cooler and cooler on my water and had a breakthrough last night. First brew at 160F for about 1 minute was very delicious... 2nd brew this morning at 180 for 2 minutes, again delicious. This one just can't take boiling water at all.

Happy Tea Day,

Sarah

[brlarson]

Brewing tea. I was happy with my brewing. Then I tried the TeaChat recommended techniques for brewing dancong, which required proper teaware, and it just blew my mind -- dancong required both proper teaware and proper technique. I applied these brewing notions to every tea that I owned. It was a real revelation. For me ``brewing'' involves technique plus teaware, both brewing vessels and cups. Water isn't an issue for me.

Hou de's Zheng-Yen Shui Xian is in my cup.

[cherylopal]

This was hard!! After much thought and consideration of all the super excellent advice, I voted source. Ocha! (That also covers the yummy tea, my new teapots, how to brew, and well, the yummy tea. )

[Intuit]

There is no one bit of most useful advice. The making and taking of tea is an art and it is indeed a combination of experience, technique and access to the right equipment that can be quite specific to a particular tea.

The boom in tea enthusiasts and increased supply in the last decade as brought out a pile of vendors; expedient sorting through them to find honest and reputable tea retailers requires feedback from others. The best teaware is a balance between form and function - and that function includes chemical and hydrodynamic properties that I hadn't thought about much before joining here. Tea brewing and inbibing can be substantially enhanced by the surface properties and shape of the teaware, and the art is in matching them to tea type and tea quality.

I can't emphasis enough that water quality is essential to successful tea brewing.

This forum and a handful of blogs are among the best resources for tea on the web for enthusiasts. I chose 'other' because there was no one specific example of advice that was best.

Scots Breatfast in my cup.

Green tea with matcha this afternoon. Also had pretty good noname Formosa Oolong. On a budget because I gave in and bought a complete teaware set for my fav china service. I now have 2 teapots, one to serve a black or oolong and the other for green tea when I have guests. Yaaay that I found it and got a terrific deal on the ensemble.

****Happy Birthday Dreamer! ******

[Victoria]

I think the best advice I have received here is about sources.

There are many wonderful oolongs I would never have found
on my own.

In my cup this morning Lapsang Souchong.

Have a nice day everyone!

[Shelob]

I voted specific tea. I was doing a reasonably good job with brewing everything except greens... but Chip's advice on getting a good result out of a somewhat temperamental sencha changed the course of tea-drinking for me. I really thought I just didn't like green tea at all... but it was my poor skills, and not the tea, that were at fault. Now I drink something green almost every day. Thanks Chip!

+1 Sarah
Chip had been very instrumental in helping me w/my Green Tea Brewing 'Problems'. As stated by Sarah, it was all my fault, not the teas!
He is always willing to answer pms to help out those in need
Although I have gleened much assistance from various posts and teachatters too, this one specific sticks out the most for me.

Gotta be ...our favorite mod's on greens.

That says it all!
Thanks again Chip, and thanks for the gift of 'greens' from O-Cha and Zencha

In my cup this am...oops chawan, Matcha from O-Cha!
Have a FAB TeaDay everyone.
On my way home to Maine, I'll check in as I can.