What is your Spring Brew?
Nice poll, I would included Spring high mountain oolong if I’d been able to pick 4 choices 
but my list above includes; 1st flush shincha, 1st flush white Darjeeling, and roasted oolong as a base 
but my list above includes; 1st flush shincha, 1st flush white Darjeeling, and roasted oolong as a base 
I tend to want lighter fare as the weather warms....more green oolong, less roast oolong, more white tea, less puerh. But there are still plenty of moments when nothing but deep roast oolong or dark Balhyocha or earthy puerh will do.....especially on those days when I need to drink from a thermos, away from tea prep setups at home and my primary office.
Since I don't make a point of ordering shincha and drinking it in soon after arrival, I left shincha off my selections; my first-of-the morning teas are still 90% or more sencha, gyokuro, or matcha. So I clicked 'not seasonal' to represent my year-round not-quite-sincha sencha/gyo/matcha habit.
And today I'm contemplating prepping a bottle or two of red Alishan or sencha for sparkling tea after some outside work in the garden; I have to pull out the dried up Phacelia from the lower yard. It's cool now--low 60s--and is only supposed to get to 72--so.....will that be warm enough work to want the chilled sparkling tea? Not sure yet.
Meanwhile, for a real treat after a few long weeks at work, I've opened my secind package of Sinensis Yokkaichi Gyokuro from our 2019 tasting, in the Shimizu Ken Nosaka pot, and enjoyed from my translucent celadon cup from Shawn McGuire of Great Wheel Studio.
Since I don't make a point of ordering shincha and drinking it in soon after arrival, I left shincha off my selections; my first-of-the morning teas are still 90% or more sencha, gyokuro, or matcha. So I clicked 'not seasonal' to represent my year-round not-quite-sincha sencha/gyo/matcha habit.
And today I'm contemplating prepping a bottle or two of red Alishan or sencha for sparkling tea after some outside work in the garden; I have to pull out the dried up Phacelia from the lower yard. It's cool now--low 60s--and is only supposed to get to 72--so.....will that be warm enough work to want the chilled sparkling tea? Not sure yet.
- 210529 Morning gyokuro DSCF0490.jpg (196.34 KiB) Viewed 2113 times
- 210529 Morning gyokuro DSCF0491.jpg (205.31 KiB) Viewed 2113 times
i don't know about brewing seasonally beyond the fact that what i brew follows what i buy. i don't exclusively brew seasonal tea in-season.
as for buying, i get shincha almost every year. fresh tea sure is nice!!
but i have no problem pulling a pack out of the fridge during winter.
less frequently, i get some longjing or FF DJ.
as for buying, i get shincha almost every year. fresh tea sure is nice!!
but i have no problem pulling a pack out of the fridge during winter.less frequently, i get some longjing or FF DJ.
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thea_philosophia
- Posts: 7
- Joined: Thu Jan 28, 2021 5:11 pm
I chose the 3 greens because those are what I always make sure to buy ultra-fresh each year, but I also love aged sheng in the spring. For some reason, they seem the most awake and the weather is still mild enough to enjoy the warming nature of them.
The last 2 days have been in the 50s-low 60s Fahrenheit with rain so I've been enjoying some yancha and black tea.
The last 2 days have been in the 50s-low 60s Fahrenheit with rain so I've been enjoying some yancha and black tea.