Your day in tea

[YeeOnTeaCo]

1994 Xiaguan cooked tuocha chunks from Yee On, thrown into a big porcelain pot at yum cha on a dark, humid, rainy day, with lots of boiling water refills.

Two and a half hours later, we finally left before the tea had given up. There's only so long you can sit around drinking tea, taking up room that could be used by more financially-rewarding customers...

Andrew

Love it when ever we hear this

[LeoFox]

Thought there was a hairline in my pot. Took a closer look from different angles. Went back to older pictures.

Guess there is no hairline.

20221008_172008.jpg (206.76 KiB) Viewed 5568 times

Hahaha..maybe a familiar story for people with pots

[Bok]

Hahaha..maybe a familiar story for people with pots

I think there is one…

[LeoFox]

Really tried to look close but can't seem to see it hahaha..

[debunix]

5B438AEB-8261-4CD0-9B16-72DBAFA32CEC.jpeg (205.54 KiB) Viewed 5498 times

A busy morning at tea central: Touju hohin in use for “orchid dew” green tea from Hawaii from Mauna kea tea company, just opened a fresh packet, and as always, it is lovely, sweet and floral and delightful…..

02BB58EC-4D2D-4D30-B7B8-1830ACDD417E.jpeg (204.64 KiB) Viewed 5498 times

And as always, a little goes a long way… It takes a small amount of leaf to make a delicious infusion that delicately tints the Cory Lum shino-glazed beach yunomi green

97A60C47-2738-46CE-9BEE-4092E2F04054.jpeg (175.55 KiB) Viewed 5498 times

A pair of $2.99 gaiwans sit behind, with a little bit of tea steeping for sparkling chilled tea later in the afternoon. The golden Split Fire shell yunomi by Bill Perrine is awaiting another grandpa style session later today it will take advantage of its large volume. The treat plate is waiting still empty because it’s too close to morning hot chocolate for another treat. And the glass pot in the back is waiting for the later infusions when I’m using water just off the boil for the green tea and want to cool it a little bit at the last moment before drinking without letting the tea liquor oxidize by just waiting for it to cool. And all of this fits on top of the lovely walnut tray from Friso Furniture.

It’s a nice start to the tea day.

[Baisao]

Thought there was a hairline in my pot. Took a closer look from different angles. Went back to older pictures.

Guess there is no hairline.




Hahaha..maybe a familiar story for people with pots

I think the pot is fine and there’s nothing to be concerned about.

[LeoFox]

Thought there was a hairline in my pot. Took a closer look from different angles. Went back to older pictures.

Guess there is no hairline.




Hahaha..maybe a familiar story for people with pots

I think the pot is fine and there’s nothing to be concerned about.

Thanks, hahaha. I get paranoid with these thinner pots

[debunix]

I find it tricky to determine if there is really a crack when the glaze has a crackled finish. Sometimes you just can't tell.

[Baisao]

I find it tricky to determine if there is really a crack when the glaze has a crackled finish. Sometimes you just can't tell.

I agree. It looks like there was a crack before firing and Sou added some slip (the artifact) to mend it before firing.

It’s been in use for a while now without issues and suggest that @LeoFox not be overly concerned about it.

[LeoFox]

Just got a small order in from yee on tea. They package it pretty well and it came fast.

Teas are bundled into a paper bag thats been a bit greased up - by tea oils? Once the bags of tea are out, a strong smell of old medicinal shop and ginseng flew out. I immediately sealed the stuff in mylar bag. The smell is fine, but I don't necessarily want it everywhere hahaha. Looking forward to trying some of this...

[debunix]

Those look lovely, particularly curious about the 1980 7542….

Middle of my tea day is a session of imperial pearl from Mountain tea, thermos brewed to share with people in the office. Got that after lunch droop, and need to perk up with a bunch more tea.

[Andrew S]

Once the bags of tea are out, a strong smell of old medicinal shop and ginseng flew out.

That's been one of my favourite parts of enjoying these teas! Apart from the teas themselves, of course. But I can definitely see how that kind of aroma might be incompatible with enjoying some delicate green tea or such...

My days in tea have been a little bit less relaxed than usual recently. I think that one of the reasons why I enjoy brewing yancha quite strong is that it can play the role of a cup of espresso in the morning (but more enjoyable, less unpleasantly stimulating, and easier on the body). Brewing it daily as a routine that way can also help train me by improving technique, instinct and discipline.

I'll try to play with some small samples again today. I might also 'retire' an old liubao that I've been brewing for a week.

Andrew

[Ethan Kurland]

Middle of my tea day is a session of imperial pearl from Mountain tea, ....

Reminds me that years ago I enjoyed that tea quite a bit. Teachat had a group buy, that if memory serves me right, that got somewhat complicated, & I ended up communicating w/ Mountain Tea directly which led to my purchasing a whole lot of tea from Mountain at nice prices. Drank only those teas for about a year. Yet, if I don't go to the website, I won't remember the flavor profile. I do know that I discovered new teas similar to MT's, but slightly better for me than MT's. Now feel like when one meets someone from a past relationship that ended on good terms w/ good memories & feels a bit cold for not feeling much a connection to that person & the past w/ that person.

[debunix]

A lovely tea day so far: started with a sharpish sencha from Obubu (IIRC, labeled 'Summer Wind'), floral and vegetal but definitely with a bit of astringent bite; and then moved on to some lovely Da Yu Ling from Floating Leaves. I'd prepped a few leaves in a small thermos last night, didn't finish it, and this morning the overnight version of this tea is still silky, buttery, mellow, and calming. A nice contrast to the sencha. And I'll be following this with a session of thermos-brewed 'blended' Da Hong Pao from Wuyi Origin, to share in afternoon clinic--visiting the land of deeper roast and again a bit of sharpness. Mmmm.

[Andrew S]

A packet of full-roast Zhang Hui Chun shui xian from EoT in a 60mL teapot, brewed very strongly but quickly over four brews this morning.

Not for everyone, but a nice way for me to wake up before work, when there's not much time to dwell on tea. Certainly less damaging to my constitution than an actual coffee.

I'm conscious that I don't usually bother to mention such sessions, but they're often a part of my daily 'routine', and this part of the forum is a useful place to mention them.

Andrew