tag:blogger.com,1999:blog-34310382466570323502024-03-05T01:09:49.065-06:00A Tasty BeverageIn the same way that zazen's significance is even more profound in that it is "just sitting" (and yet so much more?), the experience of a fine beverage is, if anything, enhanced by "just sipping" and nothing more or less.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-3431038246657032350.post-5959349607399590612009-02-28T07:35:00.003-06:002009-02-28T08:14:26.052-06:00matchaddictionBlast you, Chip! You got me hooked.<br /><br />I cut back a lot in an effort to make my kiri-no-mori last until the replacement Yame and Yuuki Konjo arrived. As the stash dwindled to a whisper, I did a little photojournalism and will await the stream of awards.<br /><br />Wednesday:<br /><i>Krap... running out.</i><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/6mUBjQs5lpj_rkR1_fqQbw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtr2Ib3aAOuoeY_m_56HOAbIHXTyneuhVuuSvgL-LU3GdGrCwkTxc7FKRKnp8n69ksQf090Gep0_9x1tx5OSzFM0ZFnwf4rG-jNYH8Y7rXZBcj3D1D3kzEJ4waQIezBYcVivUznR2GXXiA/s400/Photo_022409_001.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/rob.andrews/Matcha?feat=embedwebsite">matcha</a></td></tr></table><br /><br />Thursday:<br /><i>Starting to look pretty grim. :/</i><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/TQnLcDKn_rWFuy7mBz4Lfg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QnY89MkF2tS1O5PO-or8XQPFpKv9ZIzjTcus2-2vO4AqM5rXPD7mY_RhmYPGUkDSfHGxqeg4Izdj-Hd-n_16tzFbGgfwTMaKsdT5SlgsECrpct8FEx3ivdg3o9Zhn1Fv2zZ9-CcAL25z/s400/Photo_022609_001.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/rob.andrews/Matcha?feat=embedwebsite">matcha</a></td></tr></table><br /><br />Friday:<br /><i>Ruh roh. If I lick out the tin, I'll cut my tongue...</i><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/mrZVL6BfOzb0zsD3jO08vQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lAT1oCICmFjSkeQOyN4y2OJ0lghLPs9vYwvTB7wsHxJNZnmS8gDvNIfWjRE38XRsAh1VX8L8_veGz6XGsvPbIpNfl5G6osiBtL6r-yT4QiU2JjoObYCSNHny10y5khXIH4G_IA4l7elZ/s400/Photo_022709_001.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/rob.andrews/Matcha?feat=embedwebsite">matcha</a></td></tr></table><br /><br />Fortunately, I got the call a few hours after emptying the tin that a box had arrived today from Japan.<br /><i>Suite Sister Mary! YES!!!</i><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/4dVq00-LszAO6OT_N955sQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjjMYOAcdlac7L-B5q1ojith0luQU6hn6e7STzMyK5T4wJi8f1Gxq4Ay04IZ6wnySJokOosZLLaa4ygHXMQtK3HEYABM0KqiKl7KKkLWfg7b4s3Y_ZGx6034Pr7iTAkBO5OGpKJbD_8hR/s400/Photo_022809_001.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/rob.andrews/Matcha?feat=embedwebsite">matcha</a></td></tr></table><br /><br />Now I see a glimpse of The Way.<br /><br />Empty tin = bad.<br /><br />Open tin + reserve tin = good. :D<br /><br />And now for a little history to view while enjoying some tea, compliments of Seven Cups:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube-nocookie.com/v/hGNnzIB_Qw4&hl=en&fs=1&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube-nocookie.com/v/hGNnzIB_Qw4&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com3tag:blogger.com,1999:blog-3431038246657032350.post-19840729719363295202009-02-22T08:05:00.002-06:002009-02-22T08:56:00.046-06:00matcha feverChip over at <a href="http://www.teachat.com/">TeaChat</a> sent me a serving of <a href="http://www.yuuki-cha.com/Organic+Matcha/Organic+Yame+Matcha">Organic Yame Matcha</a> to try, and I used this as a thin excuse to do something I've wanted to do for a while, buy a set of <a href="http://wikicha.com/index.php/Matcha_Gear">matcha prep tools</a> (which are really just plain cool).<br /><br />Chip's reaction to this? <blockquote>LOL, free 2 grams of matcha cost you a bundle.</blockquote><br />As I'd window-shopped for matcha ware before, I knew I wanted an <a href="http://www.o-cha.com/green-tea/matcha-starter-kit.html">O-Cha Matcha Starter Kit</a>, in which I bundled a <a href="http://www.o-cha.com/matcha-chawan.html">tea bowl</a>, whisk, whisk holder, bamboo spoon, and tin of <a href="http://www.o-cha.com/green-tea/uji-matcha-kiri.html">Kiri-no-Mori</a>. I use a tea ball to strain any clumps out of the matcha powder.<br /><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/33zctPFZzfGKIcJ-glaBZg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89ZWfVpHuBhtvVoG_90W6b83FoEkhdZ-CPjYYGkn-aycos1sj8CTQoS2FPSfWoyRXWYCutIpWYqgyP8jT8fVZBzsOicGYmj9CbrIuXQg6KyNQDbmS2cKQSBBgrtxhWYavNSoW0W1F5ySq/s400/Photo_021209_001.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/rob.andrews/FightClub?feat=embedwebsite">Fight Club</a></td></tr></table><br /><br />A number of other reputable vendors offer similar starter kits and/or the components, such as (links to the actual kits or components) <a href="http://www.denstea.com/index.php?main_page=index&cPath=274">Den's Tea</a>, <a href="http://www.yuuki-cha.com/Organic+Matcha/Matcha+Tea+Sets">Yuuki-Cha</a>, and <a href="https://shop.ippodo-tea.co.jp/shop/en/goods/index.vm?_pageNumber=6&_sort=2&_sortType=3&_categorySeq=14&_searchFlag=2&_goodsSeq=10166">IPPODO</a>.<br /><br />Several days later (yeah, I know, shipping) I found myself at the office making a bowl of the Yame. Ooohhhhh it was sooo goood. Seriously, matcha so far is just delicious.<br /><br />So I cracked open the Kiri, which was good in a totally different way! I feel I've been employing <b>considerable</b> restraint by making only two or three bowls per day since then.<br /><br />I made a YouTube vid of the basic process I use when making matcha at the office. It's really not tricky at all, and I honestly find it far more suited to getting my tea/caffeine fix on the go at work than other methods. I whip it up and slurp it down.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube-nocookie.com/v/jcfyEDfehdQ&hl=en&fs=1&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube-nocookie.com/v/jcfyEDfehdQ&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Just as tea provides a different caffeine buzz than that of coffee, matcha gives me a different high entirely. And unlike a good sencha session, late-day matcha doesn't interfere with my sleep. It just makes me feel GREAT for a few hours and then mellows back down to normal in a gradual, easy way.<br /><br />Curious to read more?<br /><a href="http://anotherteablog.blogspot.com/2007/11/matcha-part-1.html">Another Tea Blog: Matcha, Part 1</a><br /><a href="http://anotherteablog.blogspot.com/2007/11/matcha-part-2.html">Another Tea Blog: Matcha, Part 2</a><br /><a href="http://anotherteablog.blogspot.com/2007/11/matcha-part-3.html">Another Tea Blog: Matcha, Part 3</a><br /><br /><a href="http://www.teanerd.com/2007/07/matcha-madness-part-i.html">Tea Nerd: Matcha Madness, Part I</a><br /><a href="http://www.teanerd.com/2007/07/matcha-madness-part-ii.html">Tea Nerd: Matcha Madness, Part II</a><br /><a href="http://www.teanerd.com/2007/07/matcha-madness-part-iii.html">Tea Nerd: Matcha Madness, Part III</a><br /><br /><a href="http://www.rootsandgrubs.com/2008/10/04/cheap-matcha-tips-from-matcha-man-savage/">Cheap matcha tips from Matcha Man Savage</a>Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com3tag:blogger.com,1999:blog-3431038246657032350.post-29575218665861023302008-10-04T12:27:00.004-05:002008-10-04T12:43:03.897-05:00An Ji Bai Cha from TeaSpring<a href="http://www.teaspring.com/An-Ji-Bai-Cha.asp">An Ji Bai Cha</a><br /><br />I've been making infusions of this one on and off since early this morning, never quite topping 180° F and varying the times from "vaguely over a minute" to "just over a minute and a half" with good, consistent results in a preheated kyusu.<br /><br />A few random notes:<br /><br />Very light aroma.<br /><br />Clear liquid with the insinuation of yellow.<br /><br />Not nearly as heavy on the palate as a lot of the good chinese green I've had this year. Lacks the buttery taste of many of those same teas.<br /><br />This is a good tea to loudly slurp (OK, maybe not in the office during normal hours) to get a fuller sense of it.<br /><br />According to the vendor, "Research found that the tea plant has low chlorophyll and polyphenols content (which explains the whitish-green tea leaves) but is very rich in amino acids. It has almost twice the amount comparing to other green teas. Amino acid helps suppress cortisol and reduces stress."<br /><br />I can't confirm the scientific content, but I have found this to be a relaxing tea on a stressful day.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com4tag:blogger.com,1999:blog-3431038246657032350.post-71528765423048816622008-09-27T06:59:00.003-05:002008-09-27T07:49:45.437-05:00En Shi Yu Lu steamed Chinese green from TeaSpringThe <a href="http://www.teaspring.com/En-Shi-Yu-Lu.asp">en shi yu lu</a> leaf appearance is similar to sencha (presumably from the steaming process), but definitely not quite the same. But I couldn't quite put my finger on the difference until I placed them side by side.<br /><br />Whereas sencha leaf tends to have a needle-like appearance, this tea's needles are a little gnarly and bent in a subtle way. A heavy, delicious aroma like a first class dragonwell wafted up from the bag during the pour.<br /><br />155°F<br />preheated kyusu<br />1 minute<br />2 grams of leaf<br />150 ml of water<br /><br />Color and initial flavor remind me immediately of a high quality long jing. The first sip, however, left me with an impression of warm butter (real butter, not the fake, flavorless stuff).<br /><br />The color of the brew is bright yellow, with no discernible dust or hint of darkness.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com1tag:blogger.com,1999:blog-3431038246657032350.post-13472499052242584792008-09-26T18:10:00.004-05:002008-09-26T18:34:39.250-05:00Huang Jin Gui oolong from TeaspringFor the first time since I got this latest batch in from TeaSpring, I had a challenge dialing in a tea today: <a href="http://www.teaspring.com/Huang-Jin-Gui.asp">Huang Jin Gui</a> oolong.<br /><br />I started off with 4.8 grams of leaf in a preheated yixing, boiling water, 1 minute, like most other teas I've had this week.<br /><br />The scent was moderately thick and floral. The color was sort of a tinted amber with a hint of green. And there was more tea dust in the cup than other teas I've had lately.<br /><br />The flavor was subtle and crept up on me over a few sips. A cool, refreshing mouth feel was immediately evident. There was a perfume-like quality to it, but not to outrageous excess.<br /><br />It reminded me of a jade oolong. If I'd had to guess blind, I'd have tagged it as straight from Taiwan (and would've been mistaken, as it's from An Xi, Fujian Province).<br /><br />After several infusions, I finally tried just reducing the steep time by about half in a cool pot, producing a more agreeable brew. Next time, I may try a more gong fu influenced approach with ultra-short steeps.<br /><br />There's honestly nothing wrong with this tea. It's just not my personal style.<br /><br />However, I think it may prove quite worthy with some tinkering, and is certainly a candidate for blending to lend some of its enjoyable qualities to some other tea.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com0tag:blogger.com,1999:blog-3431038246657032350.post-46981478964028541922008-09-25T18:04:00.005-05:002008-09-26T18:35:00.851-05:00Ya Bao from TeaspringThis morning's <a href="http://www.teaspring.com/Ya-Bao.asp">Ya Bao</a> turned out to be an unusually pleasant surprise.<br /><br />I've had a good bit of pu-erh, and this was unlike any I've tried to date. In fact, it reminded me more of a really flavorful white tea.<br /><br />I used 5 grams in a preheated yixing pot with boiling water for 1 minute. After several infusions I ramped it up to a minute and a half with no negative impact.<br /><br />The color was light, and the taste was sweet & pleasant.<br /><br />The dry leaf looked nothing like other loose tea leaves I've seen, but my phone cam took a really inadequate picture. The vendor has some pretty good pics, which may be found via the link above.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com1tag:blogger.com,1999:blog-3431038246657032350.post-21985036324062050892008-09-24T18:02:00.004-05:002008-09-26T18:35:24.067-05:00Feng Huang Dan Cong from TeaspringThis morning I tore into the <a href="http://www.teaspring.com/Feng-Huang-Dan-Cong.asp">Feng Huang Dan Cong</a> that came in my big Teaspring order.<br /><br />Contrasting it with yesterday's Bi Luo Chun Hong Cha is easy enough at a glance.<br /><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/p_Zj_iOk1vUtwXazjKK99A"><img src="http://lh3.ggpht.com/rob.andrews/SNrGkoI67PI/AAAAAAAAAnM/jbgL4hpN5vg/s400/Photo_092408_001.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/rob.andrews/FightClub">Fight Club</a></td></tr></table><br /><br />In this picture, the BLCHC is on the left, and the FHDC is on the right.<br /><br />The BLCHC is twisted up into tight little nuggets, whereas the FHDC is on the verge of being impractical to handle with a spoon.<br /><br />I weighed out 3.1 grams and steeped about half a minute in a yixing slightly less preheated than normal in water just below boiling.<br /><br />It came out amber, unlike the deep brown of most of yesterday's BLCHC infusions. I found the taste bright and complex, with a cool sensation that may have been astringency. In comparison with this, the Bi Luo Chun Hong Cha eats like a meal.<br /><br />Subsequent infusions over the next several hours continued to produce satisfying cups of tea. I changed up the temp and steep time semi-randomly and was just couldn't make a bad cup.<br /><br />At the end of the work day, I took the following pic of one of the wet leaves.<br /><br /><table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/bkSj-cEZbcebTRdBWfLrIw"><img src="http://lh3.ggpht.com/rob.andrews/SNrGkQyXEFI/AAAAAAAAAm8/JMBvb8ig1Eo/s400/Photo_092408_003.jpg" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/rob.andrews/FightClub">Fight Club</a></td></tr></table>Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com0tag:blogger.com,1999:blog-3431038246657032350.post-88345140564036188212008-09-23T18:09:00.004-05:002008-09-26T18:35:37.045-05:00Bi Luo Chun Hong Cha from TeaspringLast night I came home to my long-awaited shipment from Teaspring!<br /><br />So this morning I was able to start my work day with some <a href="http://www.teaspring.com/Bi-Luo-Chun-Hong-Cha.asp">Bi Luo Chun Hong Cha</a>, a welcome change of pace from the green tea I've been drinking to the near exclusion of other teas for the last several months.<br /><br />I figured Teaspring's brewing suggestions were bogus based on the fact that they say to start out with 212°F water and increase temperature with subsequent infusions (For the science-disinterested, that's not exactly something easily done in the average kitchen.)<br /><br />So I measured out a rounded, but not heaping, spoon of leaf weighing in at 4.8 grams into my preheated yixing pot. I didn't rinse the tea, as this isn't that kind, but made the first infusion really short to err on the side of caution. (Every now and again you can destroy a perfectly good cup of tea on the first infusion if you try hard enough.)<br /><br />The color, flavor, and aroma were much to my liking, but I decided longer infusions were in order.<br /><br />Most of my infusions were probably in the 30-second range, but I guesstimated instead of using a timer.<br /><br />I eventually lost count of the number of infusions, but kept it coming until early afternoon. The tea prevailed!<br /><br />This is a great little black to shove in your tea hole.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com3tag:blogger.com,1999:blog-3431038246657032350.post-13671466224165642592008-08-23T18:32:00.008-05:002008-09-26T18:26:43.491-05:00What Is Genmai Cha with Matcha, and How To Brew It<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/NroyWCeAtew&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><embed src="http://www.youtube.com/v/NroyWCeAtew&hl=en&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Genmai cha is roasted/toasted brown rice kernels and bancha green tea. The bancha has a less refined flavor than some of the more exotic Japanese green teas and mixes well with the nutty, aromatic qualities of the cooked rice.<br /><br />In the rice cooking process, some kernels pop, leading to the nickname "popcorn tea" used by nobody I know personally but seen in marketing propaganda.<br /><br />The matcha green tea powder adds more essential green tea characteristics to balance out the rice notes, which some people don't like as much in traditional genmai.<br /><br />It's inexpensive, easy to brew, forgiving of mistakes in the brewing process in comparison with some other, more esoteric Japanese green teas.<br /><br />Brew at 175° F in 6-8 oz. of water for a minute and a half, up to 2 minutes in a pre-heated kyuusu (or kyusu, if you prefer) with the lid off.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com0tag:blogger.com,1999:blog-3431038246657032350.post-77469051887854925382008-08-23T14:45:00.004-05:002008-09-27T17:34:29.504-05:00Konghea Assam "Golden Bud"I was just rooting around in some pu'erh and found this sample that must've fallen into effective invisibility among the larger Hou De bags.<br /><br />So I preheated a kyusu, and spooned 4.8 grams of leaf to several ounces of water cooled down slightly from a rolling boil to infuse for 3 minutes.<br /><br /><a href="http://picasaweb.google.com/rob.andrews/FightClub/photo#5237801007967746450"><img src="http://lh6.ggpht.com/rob.andrews/SLBoRAQZuZI/AAAAAAAAAjw/Fg59kDhd2mI/s144/Photo_082308_003.jpg" /></a><br /><br />The result was the fine cup of tea shown here.<br /><br />It's a thick, dark brew with a clean, earthy smell. While I love my white, yellow, and green tea, I was raised on strong tea the Southern tradition, and this one hits the spot.<br /><br />I love happy accidents!Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com0tag:blogger.com,1999:blog-3431038246657032350.post-76366420591466766542008-08-23T09:08:00.003-05:002008-09-26T18:28:39.770-05:00Late 80's Meng Hai 8972 Brick Uncooked (from Hou De)According to Hou De, this is a "blend of early 80s and late 80's leaves" produced "1989~early '90s".<br /><br /><a href="http://picasaweb.google.com/rob.andrews/FightClub/photo#5237715935756259778"><img src="http://lh4.ggpht.com/rob.andrews/SLAa5JknkcI/AAAAAAAAAjg/NWgCjC29tnI/s144/Photo_082308_001.jpg" /></a><br /><br />I preheated my trusty yixing pot and rinsed 3.6 g of brick. The rinse was as clean a rinse as I've ever seen.<br /><br />I didn't pull out the clock for this session, but thumbnailed my infusion timing.<br /><br />The first steep was pretty highly aromatic, with a scent that gave me a better idea of what shu-producers must be shooting for. Only this didn't have the funk and gunk I normally associate with even good shu.<br /><br /><a href="http://picasaweb.google.com/rob.andrews/FightClub/photo#5237715936719122946"><img src="http://lh4.ggpht.com/rob.andrews/SLAa5NKLsgI/AAAAAAAAAjo/zs7UJNFle7c/s144/Photo_082308_002.jpg" /></a><br /><br />The second infusion was mellower, less aromatic, and seemed very well-balanced. The third has continued this trend.<br /><br />I'm sipping this tea for breakfast, and I think that may be an ideal application for it. Historically, I've found many breakfast teas to be way too aromatic and heavy, but this is closer to the sweet spot.<br /><br />I have enough left for a few more sessions, fortunately, and look forward to them. I may take these to the office for good day-starters.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com1tag:blogger.com,1999:blog-3431038246657032350.post-83359338980822672472008-07-04T17:41:00.002-05:002008-07-04T17:46:43.372-05:00tea at Saigon# El Padre - 4:37: At the vietnamese place where we had lunch today, they brought me hot water and a tea cup that looked like a diner-style gaiwan-ish cup<br /><br /># El Padre - 4:38: I pulled out the <a href="http://www.teaspring.com/Xu-Fu-Long-Ya.asp">xu fu long ya</a> and weighed out 2.1 grams, and proceeded to make some tea<br /><br /># El Padre - 4:38: in the porcelain gaiwan salsero gave me<br /><br /># Ed - 4:38: lol you brought your scale?<br /><br /># El Padre - 4:38: The waiter wanted to try my tea after smelling that first flush yummy fresh smell<br /><br /># Ed - 4:39: :)<br /><br /># El Padre - 4:39: yup, the digital scale, also from salsero heh<br /><br /># Ed - 4:39: lol<br /><br /># El Padre - 4:39: my lunching partner said if I had pulled that stuff out at any other kind of restaurant, he'd have walked the **** out<br /><br /># Ed - 4:41: lol dre... if I saw a dood pull out a scale in an eatery, I'd probably go ask him for a dimebagWallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com1tag:blogger.com,1999:blog-3431038246657032350.post-12189108686198394422008-05-17T08:00:00.004-05:002008-05-17T08:34:38.337-05:00current teas and other tasty beverage treatsThis week, I've divided my tea time between 2008 <a href="http://www.teaspring.com/Emperor-Long-Jing.asp">Emperor Long Jing</a> from Teaspring on the hyper-fresh end, through the spectrum to include some <a href="http://www.mightyleaf.com/Product.aspx?ID=146&CategoryID=58">Phoenix Bird Oolong</a> from Mighty Leaf (which I enjoyed more than most oolongs I've tried over the last several months). But I've also dipped into staples like <a href="http://www.adagio.com/green/genmai_cha.html">genmai cha</a> and (this morning) <a href="http://www.adagio.com/green/citron_green.html">Citron Green</a> from Adagio.<br /><br />Tea is not my only tasty beverage, but it's really my default beverage of choice for daily activities. It's caffeinated, but tends not to be ridiculously so. (Oh, but the exceptions! Some sleepless nights can result from unwary overconsumption of sencha too late in the day.)<br /><br />I like to delve into the different when I can, which is one of the treats of the local Vietnamese restaurant. There one can find many cool things to sip, including <a href="http://en.wikipedia.org/wiki/Durian">durian</a>, <a href="http://en.wikipedia.org/wiki/Lychee">lychee</a>, <a href="http://en.wikipedia.org/wiki/Mango">mango</a>/<a href="http://en.wikipedia.org/wiki/Avocado">avocado</a> (not to be missed, that one), <a href="http://en.wikipedia.org/wiki/Papaya">papaya</a>, or even what I had last night: a <a href="http://biggestmenu.com/rdr/CA/Rosemead/Pho-89-Noodle-House-1594198/Egg-soda-Soda-sua-hot-ga-41213">milk egg soda</a>. (It was what it sounds like, but I enjoyed it quite a bit.)<br /><br />With a few exceptions, like the iced tea we drink here in Mississippi and Thai tea, I don't take sweeteners in my tea. I find the stuff sweet enough, as a rule. Same for yerba mate.<br /><br />Now, coffee's a different story. Unless I can find something like a nice Hawaiian kona, I generally like to turn my coffee into a dessert. Adding contrasting flavors can help highlight that which is enjoyable in a mediocre coffee, and mediocrity is abundant in the coffee world.<br /><br />I guess there's plenty of tea mediocrity, as well. It's just so easy to find superior tea that I don't bother with the crappy stuff much any more.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com1tag:blogger.com,1999:blog-3431038246657032350.post-91835181135187889882008-05-02T21:17:00.002-05:002008-05-02T21:29:53.383-05:00first flush feverI'd like to say I've been enjoying some first flush green tea lately, but "enjoy" just doesn't get it.<br /><br />When the first freshly-harvested green teas began to hit the part of the tea market I frequent, I went to teaspring.com and just ordered up 25 grams of each first flush green they had available, and 50 grams of <a href="http://www.teaspring.com/Meng-Ding-Huang-Ya.asp">meng ding huang ya</a>, a yellow tea that rocks my socks.<br /><br />In the last few weeks I've killed off the huang ya and <a href="http://www.teaspring.com/Lion-Xi-Hu-Long-Jing.asp">lion xi hu long jing</a>, and have just broken out the <a href="http://www.teaspring.com/Zhu-Ye-Qing.asp">zhu ye qing</a> this evening.<br /><br />This stuff is just about inexpressibly good. Fresher is just plain better.<br /><br />The zhu ye qing is the wild card so far, and I had no idea what to expect. But when I pried open the sealed pouch, a thick, luscious aroma danced up at me. Wow. Then the taste of the tea itself. Mmmmm.<br /><br />I've been steeping all of these in the 70-80° C range for a minute or two, repeatedly until I feel content or otherwise diverted. They hold up unbelievably well.<br /><br />Get some, dammit, and feel the love.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com0tag:blogger.com,1999:blog-3431038246657032350.post-20096883752595393552008-03-30T10:38:00.003-05:002008-09-26T18:29:10.856-05:00Mighty Leaf Kyoto Rice<a href="http://wikicha.com/index.php/Genmai_Cha">Genmai cha</a> is a Japanese green tea with roasted rice kernels (some of which pop like popcorn during the process) historically said to have been an innovation of people who could not afford the luxury of costly tea without introducing rice as a filler.<br /><br />Some modern people, myself included, drink genmai cha not for economic reasons, but because we enjoy the aroma, color, flavor, and (for some people) reduced caffeine it offers. I have not verified that it is less caffeinated in any scientific way, but it makes sufficient sense for me not to question it.<br /><br />Kyoto Rice is Mighty Leaf's branding of this traditional infusion. I have enjoyed a few cups now, brewed in the neighborhood of 170° F for 2.5 minutes or so, and find it quite satisfying.<br /><br />When I enjoy genmai cha (which I have done for years now), I look for certain signature traits. The aroma should be pleasant and inviting. The infusion should be an insanely bright yellow. It should settle in my stomach in a warm, soothing way. The texture should be like a liquid interpretation of satin.<br /><br />Kyoto Rice meets all these standards. But the sample I received did not seem to contain any dust or other tiny particles that can soil an otherwise good cup of genmai cha. I hope this is the case for all of their Kyoto Rice, because when a vendor sends me dusty genmai, it consistently produces an inferior cup of tea.<br /><br />Although I prefer to prepare cups of no more than 4 oz. of most teas, a good genmai cha is one you can make by the cup or mug full and enjoy with a meal or snack.<br /><br />Like most genmai cha I've enjoyed, Kyoto Rice was good for a second infusion. I don't generally go for a third with this type, because I find that after the combined infusion time of a few cups, diminishing returns may be noted. But this is something of a casual observation, and I encourage you to find your own happy place with this fine and versatile beverage.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com0tag:blogger.com,1999:blog-3431038246657032350.post-11475029486187383172008-03-28T17:59:00.002-05:002008-03-28T18:23:29.144-05:00Mighty Leaf Deep Roast SenchaWhen rummaging through my stash for some weekend review ideas last night, I stumbled on this little gem. I hadn't tried it for the same reasons I haven't been doing many review tastings at all lately: office construction and illness. (Between the two, I've had few chances to really appreciate the subtleties of unfamiliar quality teas lately.)<br /><br />When I first saw this one, I was honestly a bit puzzled. Other roasted teas I've seen have been brown, and this is a rich, deep green. Plus, steamed sencha is all the rage among my fanatical sencha clique. I didn't really know what to expect.<br /><br />It turned out to be essentially indistinguishable from a good fukamushi in my book, which I consider a good thing. It's got more of a kick, I feel, than the same vendor's Shincha, which I found robust and yummy.<br /><br />The first steep, like those of its deep steamed cousins, was the "wake up" infusion, flavorful in comparison with other greens, but nothing compared to the awesome payload of flavor administered in subsequent infusions.<br /><br />I took a pic of the second infusion, which lasted literally only a few seconds:<br /><br /><a href="http://picasaweb.google.com/rob.andrews/FightClub/photo#5182935547083704994"><img src="http://lh4.google.com/rob.andrews/R-18a3GrSqI/AAAAAAAAAOo/LNmYSaN0G0s/s144/Photo_032808_001.jpg" /></a><br /><br />My camera just doesn't do justice to the green teas I love, but perhaps you can see why some of us invoke the name of Kermit the Frog in reference to this class of teas.<br /><br />I loved the flavor of this and following infusions. And, also like a fukamushi, I received a caffeine rush of biblical proportions.<br /><br />Wow, was this tea good. I give it two muppets up.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com0tag:blogger.com,1999:blog-3431038246657032350.post-31029266884868399812008-03-22T08:51:00.003-05:002008-03-27T20:11:56.074-05:00Mighty Leaf Dragonwell TastingMighty Leaf sent me several samples recently, and the Shincha sample impressed (see recent sencha post), so I've been looking forward to hitting the Dragonwell.<br /><br />The leaf had a good appearance, looking colorful and vaguely healthy. Eyeball measurement told me I should be able to have at least 2 sessions with it.<br /><br />This morning I gave it what I consider a standard dragonwell treatment: infuse one teaspoon (not heaping, but all that cares to come out on the spoon) in preheated kyusu at 170° for a hair over two and a half minutes.<br /><br />The resulting brew came out bright yellow and inviting, with a pleasant aroma.<br /><br />The first sip was immediately flavorful. Some dragonwell is more subtle, and some just doesn't work out, but this was just plain good. During part of the first cup, I had some oatmeal with dried peaches (hey, don't knock it), and find myself thinking this tea has good prospects as a breakfast tea. (Haven't tried it with huevos con chorizo yet, so the final verdict is out!)<br /><br />I bumped the heat up to 180° for the second steep, but was unable to make detailed tasting notes due to having just inhaled it. But it takes a good tea to inspire such an attack, so add points for this aspect of the tasting experience.<br /><br />The third cup is mellow and pleasant, capping off an enjoyable session.<br /><br /><span style="font-style: italic;">Follow-up edit:</span><br /><span style="font-style: italic;">I had initially entitled this "Tasting 1" but was thwarted in my attempt at a second tasting. I broke it out earlier this week for a second session at the office, but construction workers came by and started painting. The potent chemicals in the air completely wrecked the entire session and made me rather violently ill.</span><br /><br /><span style="font-style: italic;">I'll have to sum up by recommending this as a perfectly good dragonwell for anyone on the cusp of trying it and looking for an excuse. I liked it.</span>Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com2tag:blogger.com,1999:blog-3431038246657032350.post-54223770269835849782008-03-17T20:12:00.002-05:002008-03-17T21:00:03.443-05:00sipping on some senchaI've been hooked on sencha since that first ineptly-infused cup. At its best, sencha is wickedly good.<br /><br />Right from the start I found myself on a mission. I asked sencha fanatics, "If I could only have one sencha for the rest of my life, which one would you suggest?"<br /><br />Answers came.<br /><br />Sencha lovers, if opportunity allows, will really geek out on you. So it's not hard to learn a few things.<br /><br />Fast forward, and I've had countless cups of some seriously good steamed green tea from Japan.<br /><br />The word "sencha" doesn't encapsulate a single, two-dimensional tea experience. Sencha can be fresh, buttery, grassy, astringent, and more, in varying degrees and depths of expression.<br /><br />O-Cha's <a href="http://www.o-cha.com/green-tea/uji-sencha-miyabi.html">Uji Sencha Miyabi</a>, for instance, can be fresh, and potent, even capable of relieving congestion in my upper respiratory system when the mojo is on.<br /><br />Den's <a href="http://www.denstea.com/index.php?main_page=index&cPath=70_93">Sencha Den</a>, Hibiki-An's <a href="http://www.hibiki-an.com/product_info.php/cPath/36/products_id/31">Sencha Superior</a>, andAdagio's <a href="http://www.adagio.com/green/sencha_premier.html">Sencha Premier</a> are less intense, but still complex and yummy.<br /><br />Some, like Den's <a href="http://www.denstea.com/index.php?main_page=index&cPath=96_97">Fukamushi-Sencha Maki</a> and Mighty Leaf Tea's <a href="http://www.mightyleaf.com/product.aspx?ID=1035&CategoryID=56">Shincha</a> will shove you in the trunk, drive you to the docks, and hurl you into a river of flavor.<br /><br />Friendly advice to senchadventurers: Evil faeries sneak in to tea vendors' supplies and work their magic to play tricks on you with instructions psychotically suggesting that you prepare your sencha in a particle accelerator. Or worse yet, they have been known to trick people into steeping sencha for three minutes.<br /><br />Madness!<br /><br />Depending on the sencha, the first infusion is quite often less than a minute, and some times significantly less. This infusion is generally milder than subsequent infusions.<br /><br />The second infusion for me is usually over nearly as soon as I pour hot water into the pot. No, seriously. We're talking seconds here.<br /><br />I go longer for milder variants, but do not dally when fukamushi is involved. This second cup will tend to be stronger, more aromatic, and in some cases eerily reminiscent of Kermit the Frog.<br /><br />Third (and subsequent, in some cases) steeps can be longer and/or a bit hotter, depending on personal taste.<br /><br />A cup of sencha can be a truly sublime experience during an otherwise very hard day. I can hardly do it justice here.<br /><br />My advice? Get some. Get *lots* in great variety.<br /><br />And at the time of this writing, the first sencha of the year will soon be plucked, shipped and finally sipped by some lucky soul. Why not you?Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com1tag:blogger.com,1999:blog-3431038246657032350.post-34611907266024598702008-02-29T19:23:00.002-06:002008-02-29T19:30:36.042-06:00just4tea.com DragonwellIt's taken me longer than expected to get this review up, since just4tea sent me the tea to taste a few weeks back. However, I have kind words to say.<br /><br />They sent enough of a sample for me to get a little creative. I tried brewing some strictly according to the instructions on the pouch, and was pleased with the result (which runs contrary to vendors generally providing *miserable* brewing instructions with their tea), then overbrewing some just to see what would come of it.<br /><br />The overbrewed tea was pleasant and drinkable, and I snarfed it down cheerfully.<br /><br />But the tea I made following their instructions turned out to be some perfectly good dragonwell. In fact, it actually reminded me of a good yellow tea!<br /><br />Off-hand, I'd recommend this as a good introduction to loose green tea, and long jing lovers like me can appreciate it as well.<br /><br />I was unable to find any points of criticism.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com0tag:blogger.com,1999:blog-3431038246657032350.post-5991366592416560402008-02-14T19:43:00.002-06:002008-02-14T20:06:23.333-06:00Sencha DenI'm currently enjoying a cup of <a href="http://www.denstea.com/index.php?main_page=index&cPath=70_93">Sencha Den</a>, a sencha blend from Den's Tea sold only in a 3.5 ounce vacuum-sealed tin.<br /><br />It's not as intense as some of the other senchas I usually enjoy (Fukamushi and O-Cha's Miyabi), but I'm loving it already.<br /><br />The smell when I first broke the seal was complex and suggestive. It made me want to get right on with the preparations for tea.<br /><br />I disregarded the brewing instructions on the side of the container and used a level teaspoon of leaf in 4 oz of water just under 180* in a preheated kyuusu for about a minute.<br /><br />The color was bright yellow with just a whisper of green tint and very clear.<br /><br />The taste was not explosive, but full, fresh, and bright. A sensation of coolness filled my mouth, throat, and entire torso by the time I finished the cup.<br /><br />It was then that I noticed the most outstanding feature. Prior to brewing, I had felt exhausted and lethargic due to work stress and lack of good sleep for days. In a span of several minutes, though, I felt great. Not hyper, or giddy, but just plain good.<br /><br />For the second cup, I brewed for a full 45 seconds, and the color remained in the bright yellow range, but more dense.<br /><br />The flavor remained fresh and interesting, and about half-way through the cup I decided to start this entry while the impressions are fresh on my palate.<br /><br />One of the TeaChat guys asked (repeatedly) if I detect tinny or woody flavors, presumably based on some previous experience of his. I haven't noticed these yet, but it's late in the day, and my palate may be too exhausted to pick out something I may well notice in the morning.<br /><br />I'll keep an eye out for both the good and the bad. So far, though, my impression is that this is a good tea for the price, and I look forward to more tomorrow.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com2tag:blogger.com,1999:blog-3431038246657032350.post-46241205200761306702008-02-09T08:33:00.000-06:002008-02-09T09:03:06.163-06:00the wikicha.com tea wiki, TeaChat, and IRC #teachatA group of tea zealots (m'self included) have been working on a <a href="http://wikicha.com/">tea wiki</a> to house some of our collective knowledge of things tea.<br /><br />If you are looking for information on some specific tea-related subject or just general info, please feel free to stop by and check it out.<br /><br />If you have expertise to pass on, adding to the knowledge base is also good.<br /><br />Of course, as always, you can swing by <a href="http://www.teachat.com/">TeaChat</a> and join the forum or live chat.<br /><br />Tea aficionados may also be found in the #teachat IRC channel. If you do not have an IRC client, you can use the java client at <a href="http://www.the-ernest.com/irc/chat.htm">Talk to The Ernest</a>. Once there, type:<br /><br /><span style="font-family:courier new;">/join #teachat</span><br /><br />in the long text-entry bar at the bottom of the chat window. This should take you to the #teachat channel.<br /><br />Then, let us know what you want to be called. Let's say you want your nickname to be <span style="font-style: italic;">JohnDoe</span>. In the same bar where you typed the command to join #teachat, type:<br /><br /><span style="font-family:courier new;">/nick JohnDoe</span><br /><br />Otherwise, you will have a nickname like Guest123, which confuses the locals.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com0tag:blogger.com,1999:blog-3431038246657032350.post-50328539604102557142008-02-09T07:47:00.000-06:002008-02-09T07:59:36.875-06:00new pu'erh orderI've been looking at my meager collection of pu'erh samples and decided to splurge last night on a wide range of ages, because I've been a Very Good Boy.<br /><br />I went to <a href="http://houdeasianart.com/">Hou De Asian Art & Fine Teas</a> and bought, in chronological order:<br /><br /><ul><li>70's Chun-Cha "Jian Tie" Simplified-font Iron Cake, 10g sample</li><li>Late 80's Meng Hai 8972 Brick, Uncooked 10g sample</li><li>** Tasting Set ** Chen Guang-He Tang 99 YiWu & 2001 Meng Sa</li><li>2005 Jiang Chen Factory "Gu Shu Cha Wang" Beeng, 1oz</li><li>2006 2nd SouthEast Asia Puerh Trade Memorial Cake, Uncooked 1oz</li><li>2007 "5th Intern'l Aged Puerh Appreciation" Memorial cake, 1oz</li></ul><br />When it comes to pu'erh, I usually refer to sheng, one of two major varieties. Younger sheng tends to be more astringent (a good thing, in my book) and floral.<br /><br />Older sheng develops these complex layers of flavor, tending to be more mellow, woody, fruity, etc. The complexity can continue to develop over years and decades.<br /><br />Personally, I like both.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com1tag:blogger.com,1999:blog-3431038246657032350.post-19149392117563931942008-02-07T21:18:00.001-06:002008-02-22T13:59:56.319-06:00Taylor Connoisseur Series Tea Thermometer & Timer #516<a style="left: 0px ! important; top: 15px ! important;" title="Click here to block this object with Adblock Plus" class="abp-objtab-01261296968697213 visible" href="http://www.youtube.com/v/l2w1Tq_HHV4&rel=1"></a><a style="left: 0px ! important; top: 15px ! important;" title="Click here to block this object with Adblock Plus" class="abp-objtab-07077895035250941 visible" href="http://www.youtube.com/v/l2w1Tq_HHV4&rel=1"></a><object height="355" width="425"><param name="movie" value="http://www.youtube.com/v/l2w1Tq_HHV4&rel=1"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/l2w1Tq_HHV4&rel=1" type="application/x-shockwave-flash" wmode="transparent" height="355" width="425"></embed></object><br /><br />I picked up this little gadget at Bed Bath & Beyond this weekend and have put it through vigorous paces over the last several days. Now I feel I've made enough notes for a useful review post.<br /><br />The basic functionality is that it alerts you when your water has reached a desired temperature, then times the steep of a cup of tea.<br /><br />The price is $20-$25, depending on where you shop. Look on-line if you're obsessed with finding a good deal, as you can save a few bucks.<br /><br />Now, the details....<br /><br />The best way I've found to use it is in a cooling vessel. If you heat your water in a kettle, pour water into a vessel for it to cool to the desired temperature, then pour the water from there into the teapot in which you will steep the tea.<br /><br />After trying several different vessels for cooling the water, I have settled on a one-cup measuring cup. This allows me to measure my water precisely and allows the thermometer to be covered in at least an inch of water when I use only 4 oz of water (normal for me).<br /><br />It is very portable, slightly smaller than a modern tattoo gun, and transporting it back & forth to the office for several days has not resulted in any mishaps.<br /><br />The wide-open top of the measuring cup allows the water to cool fairly rapidly to the desired temperature while still allowing the thermometer to be mounted effectively.<br /><br />I plan on tinkering with the mount later to make it more doubleplus good good, but its default configuration is just fine. Its contact points are covered with silicone, which is far more heat resistant than you will need for tea water and should prevent damage to porcelain and other surfaces from contact with the mount.<br /><br />My over-all impression is that this is a highly functional device and worth the price. But I do feel there is room for critique.<br /><br />The computer is supposed to turn itself off after a period of non-use, but I have seen no circumstance under which this feature actually works. I always have to turn it off by holding down a certain button for three seconds. I hope to find the solution to this soon, because battery conservation is important.<br /><br />Every button press comes with a *beep*, and one can do a fair bit of button pressing to get the settings just right. When the water reaches the desired temperature, and when the steep time completes, the device beeps some more and flashes a spiffy green LED display.<br /><br />The beeping is pretty unobtrusive, but I do wonder if people in my department at work have considered homicide.<br /><br />The system comes with preset times and temperatures for a variety of teas: white, green, black, puerh, oolong, darjeeling, and herbal. You can select one of the presets, then modify the steep time and water temp in a reasonably intuitive way.<br /><br />This can involve a fair bit of button-mashing beeping, though. And you can not, to my knowledge, add your own preferred presets. I just pick one that's close and then change the time & temp to suit my preferences. Unfortunately, it appears necessary to change the settings manually.<br /><br />I'd like it a bit more if I could change the volume or just turn off button-mashing beeping, but it's not a big deal.<br /><br />I have become quite fond of this device already and like it lots.<br /><br />Edit: Follow-up thoughts....<br /><br />This little gadget has really won me over after about a week of use because of its ease of use and usefulness in making tea under those sleepy low-light conditions of morning.<br /><br />Some of my favorite morning teas reward precise handling. And morning time is when it's the most challenging to fuss over precise temperatures and steep times.<br /><br />I've made two cups of <a href="http://www.o-cha.com/green-tea/uji-sencha-miyabi.html">O-Cha's Miyabi sencha</a> in a dark room, guided to sencha perfection by this little device. As Rachael Ray (yeah, what of it...) would say, "Yum-O!"<br /><br />Additional Edit:<br /><br />Some of the presets for this device are set to 212° F, which I consider to be a design flaw in this case.<br /><br />In order for the thermometer to beep and light up, allowing the timer sequence to be initiated, the water temperature must exceed the target temperature, then cool down to the target temp.<br /><br />Under normal circumstances in most locations inhabitable by humans, water can not be heated above 212° F with normal heating processes. In fact, it is often simply not possible to make water even reach this temperature at all using ordinary means.<br /><br />Therefore, the user has to determine the temperature to which one can actually heat water locally, then modify the preset to a temperature slightly lower than this in order to use the device's temperature/timer sequence.<br /><br />A more practical solution for teas requiring boiling water is simply to have another timer handy, which is activated when the boiling water is poured on the leaf.<br /><br />And if you have to keep an additional timer around, this device's usefulness is greatly diminished.<br /><br />I still like this device, and use it regularly, but in actuality, I find myself working around its flawed user interface most of the time, and often in conjunction with an additional timer (a meditation timer in my Treo).<br /><br />Is it worth $20 to $25? For me, the answer remains yes. But I give it a qualified endorsement for the general public.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com1tag:blogger.com,1999:blog-3431038246657032350.post-53998619470002622892008-01-27T11:57:00.000-06:002008-01-27T12:36:05.876-06:00TeaSpring Yang Yan Gou QingAnother mystery sample sent from one of the TeaChat guys, selected randomly for a morning tasting.<br /><br />This one is a green tea by the looks of it (although color alone doesn't really define a tea's category that simply).<br /><br />I steeped the first infusion at about 180*F, but for way too long.<br /><br />The resulting brew smells astringent and grassy, but still not bad despite careless time management.<br /><br />The on the tongue, the tea is thick and heavy, rolling with a flavor I can't yet define.<br /><br />The liquid's color reminds me of amber or wheat.<br /><br />For the second infusion, I went with one minute just below 180*F.<br /><br />The color of the liquid this time is a bit more in the yellow-green spectrum, and the scent is decidedly less pronounced.<br /><br />The taste is now much more like what I tend to associate with a Chinese green tea, but I think it's got a bit less bite due to the long first infusion.<br /><br />For the third infusion, I use water just above 180*F for about 2 minutes, based on the guess that I took a lot out in that first long infusion.<br /><br />The color and scent this time fall somewhere between the extremes of the first 2 infusions. It smells sweet and pleasant.<br /><br />The beverage itself is on the upper end of mildly astringent, non-grassy, and carries a nice flavor.<br /><br />Considering how well this tea stood up under sloppy preparation, I expect it will prove itself when handled properly.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com1tag:blogger.com,1999:blog-3431038246657032350.post-53814371359707458312008-01-27T09:41:00.001-06:002008-09-26T18:30:23.033-05:00Adagio Ti Kuan YinI just made 3 infusions of Adagio's Ti Kuan Yin.<br /><br />Despite having to take a guess at the brewing instructions, it came out well.<br /><br />The dry leaf consists of little nuggets, each of which looks to be a single leaf, more or less. Leaf color is primarily a swirl of dark and light green. These expand quite a bit in the hot water, as shown here.<br /><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/ETahiboNVq0&rel=1"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/ETahiboNVq0&rel=1" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br /><br />I settled on 180*F for 5 minutes for each infusion.<br /><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/nyjhV8qYxK8&rel=1"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/nyjhV8qYxK8&rel=1" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br /><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/rR-1MAHLWRc&rel=1"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/rR-1MAHLWRc&rel=1" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br /><br />The fragrance was pleasant, noticable but not intense, and a contributing factor to the enjoyment of the tea.<br /><br />The color of the brewed tea was not muddy and reminded me of a good olive oil.<br /><br />The flavor was light and fresh, but I didn't have to search for it.<br /><br />I feel good about the time and temperature I chose worked out fine for this. The amount of leaf was also fine, but I think I can get away with a little bit more next time.Wallknockerhttp://www.blogger.com/profile/13023605075121506987noreply@blogger.com0