Just about the last of this Autumn 2022 Jingmai Black #2 from Farmer Leaf. Mostly small and broken leaves, keeping steeps short. Should maybe have brewed Western style.
May the artwork bring to both you and the person to whom you send the card a moment of calmness and peace, a celebration of tranquility that we enjoy when we take time out to enjoy the many treasures in our lives.
The Shou/Ripened/Cooked Puerh process was originally created as an attempt to imitate the effect of long aging on Raw Puerh tea cakes. While, instead, they mostly created the new class of Puerh, Ripe.
With Riparian White2Tea has returned to those roots of attempting to imitate the character of long aged Puerh with an experimental blend of semi-aged raw puerh and lighter ferment ripe puerh. Still very freshly pressed, it's already almost convincing in the color and early steeps. Later steeps are a bit thin, but It will be interesting to see what shape Riparian settles into in a year or two.
@ellestad I believe the classic 7572 recipe was blended with some sheng. That's what I was told, and it certainly looked that way from separating the leaves. The last 7571 I had still had that flavor (7572 these days doesn't taste the same). There also used to be some "purple mark" variants of shu bricks (8592 is one I used to enjoy IIRC).
Yee On has a 7342H bing that captures the taste of that style of blend.
I think it's largely gone out of fashion, probably because of the price of moderately aged sheng
For International Tea Day, my Green Tea Chemistry print. This linocut illustrates green tea and its chemistry. There's a tea pot, two cups of tea and a tea plant (Camellia sinensis) on a tray, and in the steam, you can see some of the organic chemicals found in green tea. Up to 27% of the composition of green tea can be a member of the flavonoids called catechins like the molecule illustrated on the right. 🧵1/n
#tea#greenTea#chemistry#linocut#sciart#printmaking#InternationalTeaDay
Song Luo Cha green tea is an historically significant tea from Anhui Province. This example is from the MyTea Pal Club. Light flavor, slight (not unpleasant) bitterness if you oversteep, zippy energy.
@goblin@tea Well, it was an early steep, it doesn't have much color, and the color of the bowl makes what color it has hard to see. Maybe with green teas, I should take a picture of a middle steep where the color is a bit more apparent.
@astrovore I have a pretty good summer iced tea game too. I use all the used tea leaves and bags for a long-running, ever-changing pitcher of lemony iced tea. Sometimes it gets really good for a while and nobody knows why nor how to recreate it. lol
2020 Imperial Pure Bud Yunnan Black Tea of Simao from Yunnan Sourcing. I actually like this tea a lot more 4 years out than when I first got it. Not that it has developed in any meaningful way, like Puerh might, mostly it has just mellowed.
When I complemented the proprietor of MyTeaPal on their 2024 Mei Tan Mao Feng they said, "For the two Mao Feng teas, the picking grade is lower than the other two teas, but having more leaves makes the flavor more rich. I can see why that's the case for a puerh drinker like you." Which, I dunno, is that a bit of a slam? Heh, well, it is true, I like richer flavored green teas...
Bada Manle black tea. This is a sun dried, hand processed Yunnan red tea grown in the Menghai region, very close to the Myanmar border. Bit of a spicy undercurrent to this one, with notes of dried fruit and honey.
This is the kind of tea that gets better with age, like a year or two. But will I be able to hold on to it long enough to enjoy it in a year or more? I only got 3kg and last year I went through 2kg.
Enjoying some Oolong tea from Taiwan. Gang Kou Cha, 港口茶 – something about the sea? In German, it's named "Meer Oolong". Babelcarp to the rescue: https://babelcarp.org/babelcarp/junk.cgi?phrase=%E6%B8%AF%E5%8F%A3%E8%8C%B6 → "literally Harbor Tea: a lightly-oxidized Pingtung oolong, traditionally rolled and dried in the same wok, with appearance similar to meicha"
I like it! @tea#tea
So stoked that my portalble #tea set up was featured on the Bassi bikes instagram. Slowly dialing it in to be like the one from a Psalm from the wild built #Solarpunk#bike
Ponad 300-letni krzew herbaty (odmiana Songzhong). Jego liście zbierane są raz w roku, robiona jest z nich słynna herbata wulong - dancong wulong.
Taka #herbata jest praktycznie nie do kupienia.
I'm always a little nervous about Long Jing Dragonwell green tea. It's sort of a situation like Italian Extra Virgin Olive Oil, where it seems like there is more Italian Extra Virgin olive oil on the market than could be grown in Italy. Same for Long Jing Dragonwell, it seems like there is more Dragonwell tea on the market than could possibly be grown in Long Jing Village. Plus, I had a really bad body experience once with Dragonwell green tea.
In any case, this is a very nice Dragonwell, "Mr Long's Studio," from One River Tea, toasty nutty scent, sweet chestnut flavor, clean light taste, even oversteeped.
@ellestad@tea I had my first sip of Longjing (without knowing what it was at the time) near the entrance of a buddhist temple in Hangzhou; the shop was about to close but the owners insisted that I try something special, and didn't even rush me to buy anything. I remember being very confused receiving this tall glass full of boiling water and leaves floating inside, without cup or a strainer :P
But I've never been able to find that same tasting experience with stuff I purchased from overseas.
