Your day in tea

DailyTX
Posts: 793
Joined: Wed Jul 03, 2019 4:43 pm
Location: United States

Mon Jan 02, 2023 1:19 am

Happy New Year! Having Dan Cong as the first cup of tea in 2023. Cheers!
Attachments
thumbnail_IMG_36961.jpg
thumbnail_IMG_36961.jpg (211.1 KiB) Viewed 933 times
DailyTX
Posts: 793
Joined: Wed Jul 03, 2019 4:43 pm
Location: United States

Mon Jan 02, 2023 1:24 am

LeoFox wrote:
Fri Dec 30, 2022 6:12 pm
Happy new year!

Drinking some OB on wedding anniversary

Image
congratulation! A very lovely ambient for a cup of OB, the Tokoname pot stood out from the white porcelain teawares.
User avatar
LeoFox
Posts: 1546
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Mon Jan 02, 2023 1:20 pm

DailyTX wrote:
Mon Jan 02, 2023 1:24 am
LeoFox wrote:
Fri Dec 30, 2022 6:12 pm
Happy new year!

Drinking some OB on wedding anniversary

Image
congratulation! A very lovely ambient for a cup of OB, the Tokoname pot stood out from the white porcelain teawares.
Thanks! It is actually a mumyoi pot from hojo 8-)

What is that shibo you used for dancong?
Attachments
20230102_142142.jpg
20230102_142142.jpg (151.47 KiB) Viewed 910 times
DailyTX
Posts: 793
Joined: Wed Jul 03, 2019 4:43 pm
Location: United States

Mon Jan 02, 2023 2:43 pm

@LeoFox
Petr Novak Shibo glazed inside and outside.
User avatar
LeoFox
Posts: 1546
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Sat Jan 14, 2023 5:38 am

Finding great pleasure these days with gyokuro. Slowly pouring water into cups - letting it cool down with ease and then gently drizzling on top of the leaves, letting them take their time to infuse and then drip, drip, drip the concentrate into a cup without a care in the world.

Sipping the tea little by little - experiencing the aromas and body sensations evolve and layer and twist and turn at their own pace...
Attachments
6 am gyokuro- after baby woke up at 540
6 am gyokuro- after baby woke up at 540
20230114_064451.jpg (125.84 KiB) Viewed 723 times
User avatar
debunix
Posts: 1694
Joined: Sat Oct 21, 2017 1:27 am
Location: Los Angeles, CA

Sat Jan 14, 2023 1:57 pm

I have been drinking a gyokuro recently as my first morning tea, and after lots of exploration--including infusing it both as I usually do--at temps/times more like my usual parameters for sencha--and at more usual classic temps, and finally I have to concludes that I just do not *like* this one. I'll still finish it, because it's not bad, but really not for me. I've liked the others I've bought from this seller, so I'll just avoid it in the future.

Now I've moved on for today to Shai Hong black tea from TeaSenz.
User avatar
LeoFox
Posts: 1546
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Sat Jan 14, 2023 3:02 pm

debunix wrote:
Sat Jan 14, 2023 1:57 pm
I have been drinking a gyokuro recently as my first morning tea, and after lots of exploration--including infusing it both as I usually do--at temps/times more like my usual parameters for sencha--and at more usual classic temps, and finally I have to concludes that I just do not *like* this one. I'll still finish it, because it's not bad, but really not for me. I've liked the others I've bought from this seller, so I'll just avoid it in the future.

Now I've moved on for today to Shai Hong black tea from TeaSenz.
Which gyokuro is it and what was off about it? Bitterness?


One other great thing about gyokuro is how relaxing it can be. Boil the water and then forget about it for a while. Then taking everything slow and easy

User avatar
debunix
Posts: 1694
Joined: Sat Oct 21, 2017 1:27 am
Location: Los Angeles, CA

Mon Jan 16, 2023 3:56 pm

LeoFox wrote:
Sat Jan 14, 2023 3:02 pm
Which gyokuro is it and what was off about it? Bitterness?
It's not bitterness; it's that it doesn't respond to my usual preparation temps/timings the way I want it to. I usually brew my gyokuro close to sencha, with higher temps than usual for gyokuro. And when I do that, the balance is off in the first infusions. When I do the first infusion longer and lower temps, it is lovely, but by the third infusion I'm not enjoying it as much. That's why I didn't name it: I don't think it's a bad tea, but it just doesn't fit well with my habits.
faj
Posts: 699
Joined: Mon Oct 14, 2019 6:45 am
Location: Quebec

Mon Jan 16, 2023 4:11 pm

debunix wrote:
Mon Jan 16, 2023 3:56 pm
It's not bitterness; it's that it doesn't respond to my usual preparation temps/timings the way I want it to. I usually brew my gyokuro close to sencha, with higher temps than usual for gyokuro. And when I do that, the balance is off in the first infusions.
I agree that gyokuro infused with parameters typical for sencha can be delicious, but that the method does not produce even results. You might find two gyokuros equally pleasant at lower temperature, yet consider one uninteresting when infused like a sencha, and the other one superb.
User avatar
LeoFox
Posts: 1546
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Mon Jan 16, 2023 4:52 pm

debunix wrote:
Mon Jan 16, 2023 3:56 pm
LeoFox wrote:
Sat Jan 14, 2023 3:02 pm
Which gyokuro is it and what was off about it? Bitterness?
It's not bitterness; it's that it doesn't respond to my usual preparation temps/timings the way I want it to. I usually brew my gyokuro close to sencha, with higher temps than usual for gyokuro. And when I do that, the balance is off in the first infusions. When I do the first infusion longer and lower temps, it is lovely, but by the third infusion I'm not enjoying it as much. That's why I didn't name it: I don't think it's a bad tea, but it just doesn't fit well with my habits.
I've been brewing in concentrated manner - without measuring volume- just enough water to cover leaves and maybe slightly more as steeps progress-
Tends to be 30-40 ml / 5g

Temperature around 50C and starting at around 90- 120s, then around 60s - then third infusion is slightly hotter and for 150s. And then hotter yet- maybe around 65 C for 3 min - 5 min and then going up close to 80C depending on how it's going
Andrew S
Posts: 584
Joined: Sat Jan 30, 2021 8:53 pm
Location: Sydney, Australia

Wed Jan 18, 2023 11:27 pm

Speaking of brewing in a concentrated manner... It's been a yancha day for me today. A lazy cat yancha brewed 'normally', followed by a high-roast EoT yancha brewed strong.

I don't usually make a 'bath' for my pot, but it's a slightly cool and windy day today (after some hot, sticky days earlier this week), so it seemed appropriate to get the most out of four strong brews, especially with such a tiny teapot.

Andrew
Attachments
_MG_0538.jpg
_MG_0538.jpg (181.18 KiB) Viewed 481 times
User avatar
LeoFox
Posts: 1546
Joined: Tue Sep 01, 2020 4:01 pm
Location: Washington DC

Sat Jan 21, 2023 3:11 pm

Some jasmine on cny eve.

Happy year of the rabbit (or cat for Vietnam)
20230121_160403.jpg
20230121_160403.jpg (101.23 KiB) Viewed 426 times
User avatar
Victoria
Admin
Posts: 2866
Joined: Sat Sep 30, 2017 3:33 pm
Location: Santa Monica, CA
Contact:

Tue Jan 31, 2023 3:29 pm

With the turning of the New Year I’ve been clearing the decks by going through a variety of teas I’d like to finish before much more time passes; open packs of unroasted or lightly roasted oolong, vacuum packed high mountain older than two years, first flush white Darjeeling from 2022, refrigerated Sincha and Gyokuro… it’s been especially nice to revisit Té Companies various oolong as a flavor vacation from my daily HYChen roasted DongDing and Lishan. Chen’s 25 gram vacu-packed Lishan and DaYuLing did very well even after a few years. Small 25g pack size really is ideal in preserving freshness and flavor. First flush white Darjeeling I find needs to be steeped within the first +-10 months, since it’s not roasted and very delicate leaves degrade more quickly. This time around the refrigerated Sincha was freshest within the first year and Gyokuro within two years. My taste buds seem to have changed as Yutaka Midori tasted very bitter, even reducing temp and time so I’m cold brewing it instead.

A few kyusu I’ve been using in rotation these weeks. I’m pleased that each one does very well with almost any tea that I’ve been steeping 🍃 of course each unique clay, firing, size, shape and aesthetics tweaks the experience every time.

Clockwise: Kyoyaki Heian Porcelain, Emu Pear skin Shudei, Jozan IV Mayake clay could be Shigaraki Stoneware with feldspar chips
Clockwise: Kyoyaki Heian Porcelain, Emu Pear skin Shudei, Jozan IV Mayake clay could be Shigaraki Stoneware with feldspar chips
1D5B22F0-9879-4F2C-8743-0B5A0E6323D1.jpeg (234.16 KiB) Viewed 190 times
User avatar
Bok
Vendor
Posts: 5414
Joined: Wed Oct 04, 2017 8:55 am
Location: Taiwan

Sun Feb 05, 2023 2:16 am

The golden Gaoshan egg, crowning a rather dim Sunday…
Attachments
B21CC25C-0E32-4F52-A75C-570F8E82CDED.jpeg
B21CC25C-0E32-4F52-A75C-570F8E82CDED.jpeg (147.29 KiB) Viewed 89 times
Post Reply