TeaForum.org

Bok wrote: ↑

Sat Sep 24, 2022 8:46 am

Oriental beauty in an equally beautiful orange beauty - make orange great again!

Bok drinking an OB?! Who are you and what have you done with the real bok.
That OB must not be too bug bitten! Beautiful pot!!

klepto wrote: ↑

Sat Sep 24, 2022 12:00 pm

Bok wrote: ↑

Sat Sep 24, 2022 8:46 am

Oriental beauty in an equally beautiful orange beauty - make orange great again!

Bok drinking an OB?! Who are you and what have you done with the real bok.
That OB must not be too bug bitten! Beautiful pot!!

I've been learning recently that 'there are OBs, and then there are OBs' (to use that sort of expression).

I started my tea-journey with excessively-honeyed OBs, excessively-tippy hongcha, and excessively-floral dancong. I didn't like them, and that put me off of trying those styles for a long time.

But I've started to learn that there's a lot more complexity to each of those styles than what I was exposed to back then, and that a really good tea can taste and feel good, even if you're not a fan of its style.

Sometimes I drink a tea and have to acknowledge that it is excellent, even if I don't like the style; but sometimes I drink an excellent tea which makes me re-think my prejudice against that style altogether.

Andrew

klepto wrote: ↑

Sat Sep 24, 2022 12:00 pm

Bok wrote: ↑

Sat Sep 24, 2022 8:46 am

Oriental beauty in an equally beautiful orange beauty - make orange great again!

Bok drinking an OB?! Who are you and what have you done with the real bok.
That OB must not be too bug bitten! Beautiful pot!!

What can I say… it was the odd one out that did not make me gag

I actually had two different ones in that session. Both quite nice.

klepto wrote: ↑

Sat Sep 24, 2022 12:00 pm

Bok wrote: ↑

Sat Sep 24, 2022 8:46 am

Oriental beauty in an equally beautiful orange beauty - make orange great again!

Bok drinking an OB?! Who are you and what have you done with the real bok.
That OB must not be too bug bitten! Beautiful pot!!

Wait till Bok starts drinking Shu Pu....

OCTO wrote: ↑

Sun Sep 25, 2022 9:59 pm

klepto wrote: ↑

Sat Sep 24, 2022 12:00 pm

Bok wrote: ↑

Sat Sep 24, 2022 8:46 am

Oriental beauty in an equally beautiful orange beauty - make orange great again!

Bok drinking an OB?! Who are you and what have you done with the real bok.
That OB must not be too bug bitten! Beautiful pot!!

Wait till Bok starts drinking Shu Pu....

LeoFox wrote: ↑

Sun Sep 25, 2022 10:07 pm

OCTO wrote: ↑

Sun Sep 25, 2022 9:59 pm

klepto wrote: ↑

Sat Sep 24, 2022 12:00 pm

Bok drinking an OB?! Who are you and what have you done with the real bok.
That OB must not be too bug bitten! Beautiful pot!!

Wait till Bok starts drinking Shu Pu....

Ain’t gonna happen haha.

Shibi from ttc. Spring harvest.

Floral and highly creamy. Finally I’m back to my taste bud being back to normal. Love this tea.

Finished a bag of tea Habitat dancong - and tried a different way to deal with the final 2-3g remainder.

After my 6g/90 ml season petered out, I added the 2-3 grams dried leaf in on top of the mostly spent leaves. The session continued for 8 more rounds!

Some nice dong ding today

LeoFox wrote: ↑

Wed Sep 28, 2022 2:23 pm

Some nice dong ding today

I love your teapot collection Leo! Is this one from Akira?

Teafortea wrote: ↑

Thu Sep 29, 2022 5:34 am

LeoFox wrote: ↑

Wed Sep 28, 2022 2:23 pm

Some nice dong ding today

I love your teapot collection Leo! Is this one from Akira?

Yes. Joaka mumyoi pot
viewtopic.php?p=34536#p34536

Heavy roast hui chun shui xian from eot.

This time, not doing 8g/75 ml starting at 1 min, but at 15s.

This session was great- many infusions with clear flavors - minimal overbrewed coffee notes. It confirms to me that the heavy 3-4 infusion method endorsed by @Andrew S is simply not for me. Last time I tried it almost induced me to vomit from the caffeine hit and coffee concentrate aspects. Guess I'm just too wimpy.

@LeoFox: I think the real answer is that your palate is more sophisticated than mine...

I've been brewing the 'heavy roast' Hui Chun teas in my strong way, as I find them to be rather simple in character overall, but I've been brewing others from Hui Chun and elsewhere in a slightly lighter way: 8g per 60mL, but perhaps 15 to 40 seconds at the start depending on how I feel (I just timed my 'breaths' system on a watch, and was a bit surprised to see that I'm sometimes pushing up to 45 seconds with this allegedly 'medium' approach...).

So I do like my strong method, but not all the time, nor with all teas. I used to brew yancha more lightly, to get an evolution of flavours over different infusions and greater delineation of flavour in each infusion, but I'm currently brewing it stronger, to emphasise the mouthfeel and aftertaste more. I may well switch back eventually, and then back again, etc.

I think that I'll open a packet of the heavy roast shui xian this morning and see what I can get out of it; the flavours should match today's wet weather.

Andrew

Andrew S wrote: ↑

Thu Sep 29, 2022 4:57 pm

LeoFox: I think the real answer is that your palate is more sophisticated than mine...

Nope. I'm just weak. Similarly, I can't go above 5g/100 ml for sheng pu erh.

LeoFox wrote: ↑

Thu Sep 29, 2022 5:42 am

Teafortea wrote: ↑

Thu Sep 29, 2022 5:34 am

LeoFox wrote: ↑

Wed Sep 28, 2022 2:23 pm

Some nice dong ding today

I love your teapot collection Leo! Is this one from Akira?

Yes. Joaka mumyoi pot
viewtopic.php?p=34536#p34536

Thank you! Been eyeing that teapot for a while