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Baisao wrote: ↑

Wed Jun 16, 2021 2:57 pm

I am curious if this tea also has that animal scent of wild tea.

Only if the fox peed on it.

Bok wrote: ↑

Wed Jun 16, 2021 8:55 pm

Baisao wrote: ↑

Wed Jun 16, 2021 2:57 pm

I am curious if this tea also has that animal scent of wild tea.

Only if the fox peed on it.

Bok wrote: ↑

Wed Jun 16, 2021 8:55 pm

Baisao wrote: ↑

Wed Jun 16, 2021 2:57 pm

I am curious if this tea also has that animal scent of wild tea.

Only if the fox peed on it.

Bwahahaha

it's happy to see people discuss Taipei tea and its history

New Taipei City - Sanxia - Old Shaping Machine/ Inherit from Japan, but a new design by tea master, made in Taoyuan Ling-kou city in 196x


New Taipei City - Sanxia - Hand Frying (shaping) -


Most taiwanese never or only learned the term -

For Tea lover reference ~

Fascinating! Thanks!

This historical kamairi / sen cha is making the mornings very nice.

maple wrote: ↑

Tue Jun 15, 2021 7:24 am

Andrew S

normally green tea = cold. But not for all, there's something special green could tend warm. Hope you can meet warm green soon.

Aged green is rare due to...no one will save green/ aged green for purpose.
I have limited aged green (<10) experience. But I always have very good experience when it have good store.

In my post, it was saved in big plastic bag and big tin can (5kg) decades. cleanness make it special.

Thank you; it sounds like aged green tea is a bit like aged white tea, insofar as they might be aged accidentally instead of intentionally.

And it seems like a lot of wulong is aged accidentally as well instead of being aged on purpose; I guess that if people age tea in general, it's either in large quantities because it's supposed to age and supposed to increase in value with age (like pu er), aged in small quantities for personal use (like yancha), or aged accidentally and then sold if it's still good and there's a market for it.

@LeoFox: I may have tried huang shan mao feng a long time ago, but I cannot recall. The problem I face with trying green tea is that I'd rather spend my time and effort drinking old tea and roasted wulong instead which I'm far more likely to enjoy in terms of flavour and feeling, and the little green tea that I get every now and then gets relegated to leaves-in-a-cup duty when I am not exactly paying attention to the tea (and when white tea performs that duty better for me).

Andrew

Enjoying more Obubu gyokuro at work. so nice on a Friday afternoon when I deserve a break!

Drinking “Organic Sencha” from The Steeping Room in a Seigen yunomi donated by @debunix.

I like this sencha because it is always forgiving of my distractions and is clean enough to be an every day sipper while I work. It gets some fascinating character when pushed near the end but is otherwise consistent throughout the day.

Glad to see that Seigan blue getting some use. Today it's the 'flowstone' Petr-yaki cup with the Seiho kyusu at work.

Kukicha for a lower caffeine evening finish…from Obubu. Grass beginning to dry, mixed fresh green and toastier notes, undemanding.

Obubu gyokuro morning....

Gyokuro from Obubu…sweetened with some buckwheat flowers
Good to the last drop

debunix wrote: ↑

Sun Jun 27, 2021 1:03 pm

Gyokuro from Obubu…sweetened with some buckwheat flowers





Good to the last drop

You added buckwheat flowers, interesting? How does that taste? Haven’t ever had them.

Just metaphorical sweetening by having the flowers on the tea table, no flowers added to the tea. I broke a few stems as I was photographing them this morning.

210626 In the Garden DEB_1289 copy by debunix, on Flickr