What Black Are You Drinking

Oxidized tea
GaoShan
Posts: 26
Joined: Tue Apr 06, 2021 12:06 am
Location: Toronto, Canada

Wed May 26, 2021 1:56 pm

klepto wrote:
Wed May 26, 2021 11:52 am
GaoShan wrote:
Wed May 26, 2021 11:47 am
klepto wrote:
Wed May 26, 2021 10:53 am
Sadly sold out but 2020 Yuchi Wild Black Tea was great and tasted like rum cake and cherries to me.
I loved it, luckily I still have some left.

2020 Tanyang Gong Fu Hong Cha
It seems a bit too oxidized to me but very good. It tastes like biting into a dark chocolate bar.

Also side bar, plz try their hong shui oolong it is very good!

My 400th post.. I want to thank Bok, Octo and all the wonderful people here who threw me into the adult pool and for a while I drowned in info until eventually it all started making sense...
I'm glad that the Yuchi Assam was as good as I thought it might be. I see another order in my future once their lapsang souchong is back in stock! There's a Shan Lin Xi Gui Fei that I also want to try.

I bought one of their aged hong shui oolongs and one of their later ones, out of maybe four or five that they carry. I've yet to try them. Which one(s) did you like?
2020 “Stone Fruit” Dong Ding Hong Shui Oolong
2020 Ming Jian Organic Roasted Hong Shui

I've reviewed both of these on his site.
I didn't purchase from TheTea in 2020, so I haven't tried either of these. Even without knowing anything about it, that Stone Fruit Dong Ding Hong Shui sounds right up my alley. :)
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Tea Adventures
Posts: 44
Joined: Fri Mar 06, 2020 1:45 am
Location: Belgium

Sun May 30, 2021 2:35 am

Drinking a nice and fruity jin jin mei right now. Don’t have much experience with jin jun mei in general, but it’s enjoyable.

I got it around a month ago but it’s only the first time I’m drinking it.
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mbanu
Posts: 638
Joined: Fri May 03, 2019 3:45 pm

Mon May 31, 2021 8:11 am

Some Girl Scout cookies were looking tempting, so today it is loose-leaf "Constant Comment", an American scented black tea from the tea company Bigelow. :) I'm glad they have kept blending the loose-leaf version all these years, even though I imagine the majority of their sales today are in teabags.
Ethan Kurland
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Mon May 31, 2021 1:15 pm

mbanu wrote:
Mon May 31, 2021 8:11 am
scented black tea from the tea company Bigelow. :) I'm glad they have kept blending the loose-leaf version all these years, even though I imagine the majority of their sales today are in teabags.
Constant Comment in teabags was loved by the newly middle middle class. It helped celebrate their leaving depression-era worries such as having enough to eat. My mother, her sister, their friends etc. were on the telephone to each other when it first came out. It was offered to guests with great pride. My mother was always surprised when it was not chosen by guests & forever disappointed that no one in her own family liked it besides herself.
Although a samovar, that had been carried all the way from Russia in the early 1800s by one of my grandparents, had a prominent place in the living room, I never saw loose-leaf in the home of my parents nor in any of the homes of their relatives or friends.
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debunix
Posts: 1317
Joined: Sat Oct 21, 2017 1:27 am
Location: Los Angeles, CA

Mon May 31, 2021 1:36 pm

Enjoying some Dan Cong Hong Cha, spring 2011 Wudong tea from Norbu, a long-neglected sample. It was opened, so I've had a few infusions of this one before. I must have opened it long after the tea was sold out from his site, or I'd have bought more of it. It's amazing: floral, fruity, delicate and rich scent and taste all at the same time. Wow. And the liquor gives a lovely deep red cast to this cup by Inge Nielsen.
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I think it will go for many infusions, as I like my black teas dilute anyway.
Ackernym
Posts: 13
Joined: Sun May 30, 2021 4:49 pm
Location: Chicago

Tue Jun 01, 2021 12:26 pm

@debunix that sounds like a delicious tea, and that picture almost looks like some kind walnut ink stain crossed with an abstract work of art!

Today, I'm having some imperial mojiang golden buds from Yunnan Sourcing. I've had...difficulties getting much flavor out of this tea, although I think I've finally found the right ratio of water to leaf to time at 4g per 150ml at ~95C for 2 minutes for the first infusion. I'm finally getting those nice malty, chocolate-y flavors that I remember from my past experiences with golden buds!
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debunix
Posts: 1317
Joined: Sat Oct 21, 2017 1:27 am
Location: Los Angeles, CA

Fri Jun 04, 2021 8:22 pm

I'm starting a second session with a tiny sample of Jiu Qu Hong Mei black tea, and I'm not sure where it came from, or how long it sat at the bottom of the tea drawer. As I open the packet, the scent of the dry leaf is overwhelmingly floral, fruity, plummy, promising deliciousness. The thin threads of twisted leaf are minute, but do appear to be individual leaves.

The liquor is golden, warm, floral and fruity, no bitterness, after a flash infusion, and another flash infusion, and a 3rd flash infusion. 4th infusion still peachy, caramel, delightful. It is losing a little so I will stop here.

Happy camper, me.
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mbanu
Posts: 638
Joined: Fri May 03, 2019 3:45 pm

Tue Jun 08, 2021 2:40 pm

debunix wrote:
Fri Jun 04, 2021 8:22 pm
I'm starting a second session with a tiny sample of Jiu Qu Hong Mei black tea, and I'm not sure where it came from, or how long it sat at the bottom of the tea drawer. As I open the packet, the scent of the dry leaf is overwhelmingly floral, fruity, plummy, promising deliciousness. The thin threads of twisted leaf are minute, but do appear to be individual leaves.

The liquor is golden, warm, floral and fruity, no bitterness, after a flash infusion, and another flash infusion, and a 3rd flash infusion. 4th infusion still peachy, caramel, delightful. It is losing a little so I will stop here.

Happy camper, me.
Hello fellow camper! I am drinking Jiuqu Hongmei as well -- I am having much less trouble with it then its cousin longjing. :) It seems to brew well under a variety of methods.
TeaTotaling
Posts: 480
Joined: Sat Apr 25, 2020 3:08 pm
Location: Ohio

Sat Jun 19, 2021 10:31 am

2019 Diaoqiao, Tongmuguan. Red tea x red clay ♥️

The most elegant Hong I have had. Like a decadent raspberry jam. Couldn’t resist....
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