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3rd and 4th look better, better aspect of the foam (but this point also depend on the amount of matcha used for the amount of water), less lumps (but still some, maybe sifting would improve that). As per taste, I can’t tell without tasting ;) Good observations. All 4 had the exact same amount of ma...

Not the prettiest, but tasted 4 different matchas today in a blind taste test. Can you tell anything about them just from these images?

For me, how many steeps depends on the tea, the tea/water ratio, how much time I have, and whether need for more fluid or more caffeine or just have to rush out the door. I've done a dozen steeps on occasion with green tea but usually that's because I didn't realize how much the tea would fill the ...

A bit different than all the Japanese Greens typically discussed here... this is a Qing Xin Bug-Bitten tea processed as a green tea instead of the traditional Oolong processing. Overall quite interesting (especially with the Taiwanese tradition of leaving stems 'in'), although the honey aroma was sl...

Thanks for all the feedback! We will definitely make sure to ask the farmers we are meeting with about their more unique offerings as well as oolong/black offerings. Will also ask about the Sun Rouge Sencha cultivar and see if we can source anything interesting in this range. This all helps as we se...

What types of tea would you like to see? More of the 'usual' (Matcha, Sencha/kabuse, Gyokuro), or more unique, interesting teas?

Anything you would like to learn that we can do our best to figure out while we are there?

For a moment I confused the 330mL and 140F and thought you had put 18g of gyokuro into a 140mL pot.....and I was wondering if the wetted leaves had raised the lid off the pot! A moment's reflection and looking again made it sound must more approachable. If the wetted leaves didn't raise the lid, th...

this opens up a second layer of subjectivity - who defines what a dong ding or baozhong or oriental beauty is supposed to taste like? This is a very important point....not specifically with regards to Taiwanese oolongs, but perhaps in general. A few years ago I experimented with small quantities of...

Great post Tillerman. Another aspect that I've often wondered about is the subjectivity of competition teas. In order to properly grade the flavor, my understanding is that each tea's flavor isn't graded simply based on how much it is "enjoyed", but also on how much it tastes the way that the specif...

Shine Magical wrote: ↑

Mon Dec 31, 2018 7:26 am

The silver needle from wuyi origins was the better of the two but still not as multi dimensional as I had wanted and have had in the past. I’ll give the rishi one a go in the future.

Keep us updated with your journey!

not to get too off-topic with the oolongs, but since HY Chen's teas have some up, I never see anyone mention his black tea since oolong is obviously his priority- does he process these himself or is he selling them on someone's behalf? I've been curious what others thought of them who might have tr...

What tea festivals are you thinking of attending this upcoming year in Boston?

That's awesome! The coolest thing is to buy direct, thanks I'll check it out! :) So I can buy from either leafy green or directly from him personally on the 2088taiwan website? Also I was looking at the leafy green site and it doesn't say who made each tea, does Hua Ying Chen make all their oolong?...

chofmann - Thanks. I just placed a order for the following: Yan Yu, Heavy roast Dong Ding Ali Shan Jin Xuan, and Shan Lin Xi. Only budget constrained me from ordering more as the unroasted Dong Ding sounds intriguing. Look forward to trying these teas. Thanks for helping make them more easily avail...

I think there are two separate questions here... The quote in question appears to be stating that in order to understand tea, not enjoy tea, fragrance is most important. I think that the topic subject and several of the comments are geared more towards the importance of fragrance when it comes to en...