@babelcarp@social.tchncs.de
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babelcarp

@babelcarp@social.tchncs.de

Accepting bitterness is the leap of faith in the religion of tea.
#tea

I try to follow people who are either friends of mine or people I learn things from. (Delightfully, there is overlap between the two categories!) If I get the impression that you’re here mainly to display your moral or aesthetic superiority, I will try to ignore you.

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babelcarp, to tea
@babelcarp@social.tchncs.de avatar

Green tea is fine in the summer, but now that it’s muggy in NYC I find myself craving astringency.

Dancongs pushed hard; Himalayan foothills teas of which the best in my stash is Bermiok second flush; Dian lü.

I actually regret that I don’t have any young drink-me-now shengpu of the type purists hate.

@tea

ellestad, to tea
@ellestad@sfba.social avatar

Emerald Buds green tea in a plunger pot, slightly refined. 7 g dry tea, 500ml 190F/90C water, 2 min first steep, 4 min second steep.

@tea

babelcarp,
@babelcarp@social.tchncs.de avatar

@ellestad Do you decant all the liquor after a steep, or do you feel you can count on the plunger to halt extraction?

@tea

baptnz, to tea
@baptnz@vis.social avatar

Airport @tea is improving considerably
Zealong origins pure oolong

babelcarp,
@babelcarp@social.tchncs.de avatar

@baptnz Which airport?

@tea

babelcarp,
@babelcarp@social.tchncs.de avatar

@baptnz Ao-tea-roa!

@tea

da_beda, to tea
@da_beda@mstdn.social avatar

2023 Ba Ka Noy 坝卡囡

#茶
@tea

First tea infusion in cup
Tea leaves after second infusion
Gongfu tea set

babelcarp,
@babelcarp@social.tchncs.de avatar

@da_beda Hmm, who spells it that way?🧐

https://babelcarp.org/babelcarp/babelcarp.cgi?phrase=Ba4+Ka3+Nan1

@tea

babelcarp,
@babelcarp@social.tchncs.de avatar

@da_beda Yeah, it gets complicated. Example: the so-called Bulang call themselves Blang, which is unpronounceable in Mandarin.

@tea

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

Just for fun, Max Falkowitz reviews some novelty teas: https://open.substack.com/pub/leafhopper/p/tea-trend-novelties?r=pld&utm_campaign=post&utm_medium=email

Some are a lot wackier than others.😕

@tea

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

Looking at some carefully manufactured dry dian lü leaves and thinking of how many more, say, bi luo chun leaves it would take to weigh 4g, it occurred to me: all else held equal, the lower cost of plucking dayezhong tea should make it cheaper
to the consumer.💡

@tea

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

As far as is known, Abraham Lincoln never said, “Waiter, if this is the Thai iced tea, I’ll have the Thai iced coffee; if this is the Thai iced coffee, I’ll have the Thai iced tea.”

@tea

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

We decided to get a jump on Memorial Day weekend with a walk along the, uh, Brooklyn Riviera.

But first, for lunch we tried an Ipoh-style Malaysian restaurant in Bensonhurst. Because the menu included “Ipoh-style milk tea” (怡保奶茶) it was my duty to try it.

It tasted like “Thai tea” at a random Thai restaurant made with sweetened condensed milk. I asked the owner if it was made with black tea; he replied, “Thai tea.”

¯_(ツ)_/¯

@tea

babelcarp,
@babelcarp@social.tchncs.de avatar

Later on Brighton Beach, I took out the tea jar I’d put once-infused leaves of Bermiok second flush into 2½ hours earlier. It was too bitter for Spouse but just fine for me: minty with just a hint of wintergreen.

As with cinnamon, I enjoy wintergreen only at doses barely above the subliminal level.

@tea

babelcarp,
@babelcarp@social.tchncs.de avatar

@nomadbynature I’ve heard Ipoh is a great place to find aged liubaocha.

@tea

ellestad, to tea
@ellestad@sfba.social avatar

I do still think the 2024 Mei Tan Mao Feng was my fave from the spring green MyTeaPal shipment, no matter what it says about my taste in tea.

@tea

babelcarp,
@babelcarp@social.tchncs.de avatar

@ellestad From here?

https://babelcarp.org/babelcarp/babelcarp.cgi?phrase=Mei2+Tan2

What would be wrong with that?

@tea

ellestad, to tea
@ellestad@sfba.social avatar

Is it a suspension or a solution? (Very nice Meng Ding Mao Feng from MyTeaPal club).

@tea

babelcarp,
@babelcarp@social.tchncs.de avatar

@ellestad Both!

@tea

ai6yr, to tea
@ai6yr@m.ai6yr.org avatar

My preferred cheap black tea. Oddly, only found at local Indian markets, and produced here by Unilever Canada.

babelcarp,
@babelcarp@social.tchncs.de avatar

@ai6yr Yes, it’s loose leaf, but it’s made by the CTC (crush, tear, curl) process designed to yield a reddish liquor as fast as possible. Pretty much the same stuff that goes into most tea bags.

I’m not telling you to be unhappy with what you’re drinking, but tea manufacturing that does less violence to the leaves provides a range of experiences you won’t get from CTC.

@rustoleumlove

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

I’m happy to note that Rudy Giuliani has not endorsed any tea: https://rudy.coffee/

@tea

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

Sometimes I think there’s no such thing as bad tea, just badly brewed tea.

Today’s mild spring weather in NYC impelled me to dig some 5-year-old plebeian dian lü—that is to say, stale green tea—out of my stash.

https://babelcarp.org/babelcarp/babelcarp.cgi?phrase=dianl%C3%BC&define=1

Brewing it pretty hot but in very short steeps, the liquor is aggressive in a dianlü way but pretty nice, and I get a warming feeling in my chest and shoulders.

Totally unexpected: a honeyed beidixiang.

@tea

baptnz, to tea
@baptnz@vis.social avatar

TIL mōji, the tiny hair of @tea leaves floating in sencha liquor

e-mōji, the pixel version of tea dust

babelcarp,
@babelcarp@social.tchncs.de avatar

@baptnz This is the corresponding word in Chinese tea terminology: https://babelcarp.org/babelcarp/babelcarp.cgi?phrase=maozhuangti&define=1

@tea

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

We went out for a long walk this afternoon. Before that I’d done a couple of nice mellow gongfu steeps of some adolescent Fuding white tea, so I dumped the leaves into the tea jar and poured in boiling water before we set out.

By the time I took the first sip maybe a half hour later, the liquor was like some overboiled vegetable, not really drinkable. Should’ve stuck with short steeps!

@tea

babelcarp,
@babelcarp@social.tchncs.de avatar

Today it’s a much nicer day. After two gongfu steeps of Bermiok second flush, the leaves go into the tea jar with cool water for our walk.

It’s sooo much better: fragrant and with manageable bitterness about an hour later.

@tea

babelcarp,
@babelcarp@social.tchncs.de avatar

@lite It definitely works with green tea too.

@tea

babelcarp,
@babelcarp@social.tchncs.de avatar

@ellestad I can’t get a rise out of New Yorkers, and I’ve tried countless times.😥

@lakelady @tea

babelcarp,
@babelcarp@social.tchncs.de avatar

@dave_heumann Oh, that’s a great tea.

@ellestad @tea

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

Today, for the second time, we visited a friendly, tasty Uyghur restaurant in Bensonhurst. With our laghman noodles we had a black fungus salad and what they call naan: a puffy roll with a central depression, studded with black and white sesame seeds.

(Yes, of course they make their own noodles.)

They comped us with a big pot of tea, but it came to the table with lemon slices and sugar already in it. Next time we’ll bring our own tea leaves.💡

@tea

ellestad, to tea
@ellestad@sfba.social avatar

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...

@tea

Mao Feng Green Tea in a dragon bowl.
Spent Green Tea Leaves.

babelcarp,
@babelcarp@social.tchncs.de avatar

@LeafyEricScott And this is why tea is so great—there are so many more than one ways to do it!

@ellestad @tea

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