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Bok wrote: ↑

Mon Aug 19, 2019 1:32 am

Shine Magical wrote: ↑

Sun Aug 18, 2019 3:20 pm

I'm actually testing this year the differences between leaving opened tea in a mylar bag closed with a chip clip vs porcelain tea caddies

I suggest to squeeze a sheet of rice paper in between the lid and body to get rid of excess humidity and prevent sour notes in the tea. Best would be of course a airtight wax seal. But then those caddies seem too small in volume to warrant the effort.

They actually have a very good seal on them, better than what I’ve seen elsewhere. The bottom part of the wooden stopper has cloth in it. They hold 30g of unrolled baozhong... which I think is perfect since it can get used quickly. When I had tea with Stephane he recommended using a caddy for short term tea storage and did an experiment which demonstrated how it had better flavor. I’m hoping to replicate that.

Shine Magical, Looks like an excellent caddy besides looking pretty. Interested in the results of your effort. Thanks for the photograph which shows how well the caddy will seal at top. Cheers

Thoroughly enjoying 2018 Qi Dan from Cindy Chen. The Wuyi Origin teas never fail to please! The mouthfeel is rich and viscous - good bite in the lower palate. Long and sustained finish. As said; a joy.

@Tillerman I look forward to trying her yancha this year. Your session sounds so good.

Listening to next gen jazz musician Thundercat, who performed last night with Herbie Hancock at the Hollywood Bowl. Wow, what a performance with a large cast. This put me in the frame of mind and space to finally sit down with LazyCat’s Zhengyan ‘Space Cat’ RouGui. Nice synergy going on. This RouGui rocks, I really like it. Top quality. Good aromatics, rich liquor, a serious RouGui .

Trying a new sources’ heavy roast Dongding. Half the price of my so-far-favourite source, yet not half as bad! Actually almost as good.

And still by a huge chunk cheaper than the next comparable DD source I have tried.

Nice! Can do better with some more rest, still a bit of “fire” coming through, but that can be helped by pairing with the right teapot for now. Definitely gonna get more of this!

Did very well in my 60s Biandeng and also in Late/Qing/ROC Qingshuini pot. Zhuni highlighted the fire a bit too much.

Nice set up and find @@Bok. Half the price and not half as bad, is pretty good.

This morning I woke up stressed out and over caffeinated from trying too many black teas after 5pm during the past week. I considered skipping tea altogether but though hey, I’m in the mood for something calming yet focused. I found myself reaching for Tillerman’s winter LiShan. It inspires a soothing confidence, was like inviting a good friend to the table. Good stuff. Thanks @Tillerman

I'm enjoying a first infusion, grandpa style, with Floating Leaves "Ironbush Honey Oolong", a tasty medium roast TGY-varietal from Alishan processed in 'Honey Oolong' style. Fruity, with a mineral depth that is very nice (and will be even better at conventional hot temperatures). Grandpa style might not be the best way for it to shine, but with a warm day, diluting some tea steeped in a small volume of water with a lot of cooler water makes for a very pleasant drink. It's making a very fine first impression.

It’s pretty chilly here today started out at 68F with 80% humidity, so I reached for various warming roasted oolong. In am started with Laoshi’s unfurled wiry old style roasted DongDing. It is really very high quality; rich, aromatic, complex with warming spicy notes, coats the mouth nicely and is long lasting. I think it has benefited from resting since last December when I first received it. At that time charcoal notes were still present, those are now replaced with a sweet complex roast.

Now I’m having @OldWaysTea Gold Medal RouGui. It is also very good quality RouGui. I think I prefer it to their more expensive Ma Tou Yan RouGui. While I’ve enjoyed richer aroma from LazyCat’s Zhengyan RouGui, this one is a serious contender otherwise. Depth of flavor, good viscosity, lingering palate. Notes of pine and evergreen appear with expansive resinous camphor aftertaste. Good stuff.

I’ll add that higher humidity we have been having here really brings out the best in these oolong.

I’ve gotten into the habit of saving the first steep for last with RouGui. Ohhh sooo good cooled off, really rich. It’s pretty impressive how much stronger it is than when first tasted when it was hot. It’s like getting a little present at the end of multiple steeps that have given out.

Victoria wrote: ↑

Sun Sep 01, 2019 7:10 pm

I’ve gotten into the habit of saving the first steep for last with RouGui. Ohhh sooo good cooled off, really rich. It’s pretty impressive how much stronger it is than when first tasted when it was hot. It’s like getting a little present at the end of multiple steeps that have given out.

Excellent habit and highly recommended. My favourite part of the Yancha session.

Getting into the groove again with LazyCat’s SpaceCat RouGui. Set the mood with Them Changes followed by Friend Zone by Thundercat.
This is very high quality RouGui, rich and complex, leaves a nice thick coating in mouth and has potent aromatics. @octopus great curation.

4.8g of of wiry leaf really fills up my 60ml shuiping.

Victoria wrote: ↑

Tue Sep 03, 2019 11:40 pm

Getting into the groove again with LazyCat’s SpaceCat RouGui. Set the mood with Them Changes followed by Friend Zone by Thundercat.
This is very high quality RouGui, rich and complex, leaves a nice thick coating in mouth and has potent aromatics. octopus great curation.

4.8g of of wiry leaf really fills up my 60ml shuiping.


82582CFB-5740-454F-8672-B8852100D686.jpeg

@Victoria that’s an impressive photo! Inspires a great tea session

Tea meeting with friends: brewed was a high mountain oolong, sourced from semi-wild, abandoned tea bushes - Summer harvest! Normally the summer harvest is of low quality and not many bother to even harvest them.

But this tea! If I was not told, I would have never guessed it to be summer tea! Rich and fragrant, long lasting after taste. Maybe due to it being sort of wild, but this tea maker does have some skills.

Afterwards my friend said, this years summer tea is in parts actually a lot better than the spring harvest... so maybe worth to search for those! Usually also a good deal cheaper than the popular harvests.

sounds nice

Tillerman’s Dong Ding (Laoshi) spring 2019. Superb from the first sip. I liked the winter 2018. This may be even better. Cheers!!