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LeoFox wrote: ↑

Sun Jul 11, 2021 7:18 am

Drinking Dinggu Dafang Zhupu from DaXue JiaDao described in the previous post again, but using the reduction mumyoi clay. It is a much more intense session: the flavors are concentrated and the aroma is more powerful. Astringency also increased.

I have “only” had their Yancha, but it sounds like Daxue Jiadao is doing an equally outstanding job with their greens!

Bok wrote: ↑

Sun Jul 11, 2021 7:43 am

LeoFox wrote: ↑

Sun Jul 11, 2021 7:18 am

Drinking Dinggu Dafang Zhupu from DaXue JiaDao described in the previous post again, but using the reduction mumyoi clay. It is a much more intense session: the flavors are concentrated and the aroma is more powerful. Astringency also increased.

I have “only” had their Yancha, but it sounds like Daxue Jiadao is doing an equally outstanding job with their greens!

Yeah, I have had three of their greens. Outstanding, on all accounts!

Brewed a 30 year old white monkey paw green tea. The 2021 version was described here:
viewtopic.php?p=36319#p36319

The leaf, which has almost no smell, looks like this

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Threw 2g in 80 mL gaiwan and started with 1 min. Got 10 powerful infusions

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The smell is like certain chinese medicine.

The taste is very complex: a little like old sheng but also slightly medicinal and a sweetness that slightly reminds me of the fresh tea. Immediately as the liquor entered my mouth, I felt a thick coating deposit on my tongue and then down my throat. The aftertaste that released from the coating is hard to describe but very nice.

The "qi" is powerful. After just 2 sips, I felt my head and arms start numbing and then my whole body felt cooled down. I heard this is used as medicine for fever. Makes sense. Didnt sleep much last night and this tea made me feel very alert and calm. The qi was so strong, it forced me to drink it very very slowly - like brandy.

Astringency is also powerful but not painful. Again, probably not ideal on empty stomach (doh!)

Yummy...

I am surprised to hear the chaqi is good, @LeoFox. I have never had an aged green with clean chaqi. Sheng and whites, yes, but never greens. It has been an outlier for me, anecdotally. I am glad to hear that it is possible.

Baisao wrote: ↑

Mon Jul 19, 2021 3:34 pm

I am surprised to hear the chaqi is good, LeoFox. I have never had an aged green with clean chaqi. Sheng and whites, yes, but never greens. It has been an outlier for me, anecdotally. I am glad to hear that it is possible.

Much better than most of the young sheng I've had hahahahaha. A very memorable tea for sure!

I rarely do cold brewing, to say nothing of ice brewing, but this demonstration by Ma Weidu (starts at 25 minutes) had me curious to try. Didn't dare to put in as much ice as prescribed, didn't feel safe with the lids of my vessels of choice, although the shiboridsashi would probably have been fine.

Went with a 2020 TdJ sencha. Nice refreshing result on a warm summer's day.

Balthazar wrote: ↑

Sun Jul 25, 2021 2:30 pm

I rarely do cold brewing, to say nothing of ice brewing, but this demonstration by Ma Weidu (starts at 25 minutes) had me curious to try. Didn't dare to put in as much ice as prescribed, didn't feel safe with the lids of my vessels of choice, although the shiboridsashi would probably have been fine.

Went with a 2020 TdJ sencha. Nice refreshing result on a warm summer's day.

I like the design of the kyusu on the left.

I know this ice tea is popular with gyokuro and it makes sense. If you haven’t tried this before I recommend cold steeping your spent gaoshan overnight in the fridge during the summer. There are few things so cooling.

Balthazar wrote: ↑

Sun Jul 25, 2021 2:30 pm

I rarely do cold brewing, to say nothing of ice brewing, but this demonstration by Ma Weidu (starts at 25 minutes) had me curious to try. Didn't dare to put in as much ice as prescribed, didn't feel safe with the lids of my vessels of choice, although the shiboridsashi would probably have been fine.

Went with a 2020 TdJ sencha. Nice refreshing result on a warm summer's day.

@Balthazar How did you go about this? Did you use cold water only or hot water on top of ice to cool? I'm curious.

I heard it's super easy to get clean good ice in japan. Not so easy in the us

LeoFox wrote: ↑

Sun Jul 25, 2021 3:35 pm

I heard it's super easy to get clean good ice in japan. Not so easy in the us

The most we can ask for is decent water,

Baisao wrote: ↑

Sun Jul 25, 2021 2:47 pm

I like the design of the kyusu on the left.

I know this ice tea is popular with gyokuro and it makes sense. If you haven’t tried this before I recommend cold steeping your spent gaoshan overnight in the fridge during the summer. There are few things so cooling.

Thanks. It's been a while since I've had any gaoshan, but it sounds like a profile that would work well. I will keep the suggestion in mind for the next time I have some.

klepto wrote: ↑

Sun Jul 25, 2021 3:27 pm

Balthazar How did you go about this? Did you use cold water only or hot water on top of ice to cool? I'm curious.

Just pure ice. Made from the local tapwater, which thankfully is pretty good. Melting took several hours. Can obviously be resteeped a number of times and over several days. Not that I think the experience will be significantly different with ice vs. cold water in the fridge (which I used to do with longjing years ago), although I've never compared.

A very Petr morning with Obubu Earth sencha
Green vegetables, grassy, mild astringency, a refreshing start for the day

debunix wrote: ↑

Mon Jul 26, 2021 11:19 am

A very Petr morning with Obubu Earth sencha



Green vegetables, grassy, mild astringency, a refreshing start for the day

Is that chocolate?

Yes. A tiny bit of very dark chocolate often helps the day feel friendlier. And it goes very well with sencha and even better with gyokuro.