Do you use multiple cups generally? I personally use a pitcher, but I know there is an article here that goes over the use of multiple cups & it being a point of skill to be able to pour even cups of tea. www.kyarazen.com/chaozhou-gon...
Just watched the first episodes of Murderbot adapted from @marthawells.com 's amazing series. I purchased the novellas in 2018 and have read them literally dozens of times since. Honestly, at least once a month... I thought it would never be adapted but the TV series is great. 1 week for more...
tagging #teasky so people can be informed about the bean tea.
Information about the tea. The tasting notes described are: Wintergreen menthol, subtle red fruit, clear aftertaste
It was pointed out that 'subtle' in 'subtle red fruit' is doing a lot of the heavy lifting. 'Clear aftertaste' is also correct. Clearly tomatoes and beans.
I'm would not brew this if my mom was over, but I would bring it out to confuse friends. It is perhaps worth the cost for entertainment.
Rest goes in that same direction with a powderiness in the mouth. Body is thin, technically is smooth. Some throat-warming. The aftertaste is very tomato and long-lasting. Not really sure how to react, I mean technically the tasting notes are all correct. I just do not like beans.
2nd steep ramped up the menthol, which made the beginning of it more plasticky. Some metallic flavor too that melds to make the distinct impression of baked bean tomato sauce from a tin. It feels like I didn't wash out toothpaste and then started eating the insides of a fairly low quality burrito.
From the moment I opened the bag I got hit by a pungent savory tomato salsa/heinz ketchup aroma.
I did 5g/100ml gaiwan @ 95C like instructed on the package.
1st steep was tomato + brown sugar with a slight hint of mint. Not really bean. Not very red fruit, but tomatoes are technically red fruits?
A graph of time vs. quantity (of taste impressions). There are 3 lines, tomato, which decreases over time, mint, which increases over time, and metal. There is a label of 'BEAN' in all caps at the point where mint and tomato meet.
I bought a sample of Mountain Stream Teas' 2024 Wintergreen Ruby Hybrid White explicitly because someone told me it tasted like beans and I thought that was not possible. Unfortunately I was wrong.
Diagram included to show how the bean impression came about. Quantity = number of observations.
oh no, they ran out of the blue line ones. There's also taiwan tea crafts, which has some cheaper tw teas from what I remember although I haven't bought myself. I spotted at least one 80ml . www.taiwanteacrafts.com/product/choc...
Dunno if you're in the US but if so some of these are going to be iffy.
Essence of Tea has a lot of 80ml cups. Good black, yancha, some puer.
Purple cloud tea house (US) has some liu bao and has various cups.
Daxue Jiadao (China) used to have these gorgeous 80ml goblet cups but are out of stock.
Just any sort of clay for the jar? Could be interesting to look into. I don't think this tea's sour note was as prominent as I've had in other yancha since the hongni cut it away completely, so I wonder if it would really be the best candidate.
Yeah, that's it. It was subtle but noticeable in porcelain. If I'd done higher ratio perhaps I could see how prominent it actually is. Bitterleaf's 2013 Goddess Roast didn't have the sourness, so maybe it needs another 6 years on top of this?
A/B test with a 70s hongni pot and a porcelain gaiwan. the tea in question is Zhang Hui Chun's Strong Roast Shuixian from Essence of Tea.
It's a great tea overall, no bitterness/astringency. I found that the pot muted the ash and sour wood taste and made the tea sweeter, softer, and rounder.
oh, it's milan xiang, maybe I need to pick that up when it appears in their store in a couple of months... How is it in the pot? florals still present?
I haven't seen it either before this, so it was pretty interesting to try. From what I can tell, the 'brown sugar' note I got is a huangpian flavor, have you gotten that with puer huangpian?
I'd suggest emailing them if interested, this was from the tea club so hasn't even been for public sale. Who knows, Phil might still have some lying around.
I did 8g in a 100ml gaiwan, which was far better than 5-6g.
Plum was very strong in the liquor itself and also the returning sweetness. Rougui's characteristic cinnamon was also obvious. Sweet overall (maybe due to huangpian). Very strong minerality like warm river rocks. Overall very good.
I had Niu Rou Huangpian from Old Ways Tea's tea club today.
Huangpian is leaf that didn't meet the picking standard, and Niu Lan Keng is a really nice location for rou gui. Niu Lan Keng Rou Gui shortens to Niu Rou (beef). It is also usually over $10 a gram. Even the huangpian is good.
#teasky
oh god. how much tea is going in that? 30g? hoping that it's a small amount diluted over a long period of time but I have little hope
Mainly because it takes so long. It's not that bad objectively, but it subjectively annoys me to have to change steep time since it's 15s. Could be a lot worse though, like the average F1's state
Correction, $0.21/g, but still pretty tolerable.
The chaozhou clay definitely mutes the high roast, I'm getting far less french roast coffee charcoal and far more wood. Watery smooth texture, sweet. Very economic too, it's $0.13 a gram so this whole session is $1.04 for a liter
Learned that the pot stops pouring when I block the hole on top. Very entertaining although the pour itself is still terrible. Having Bitterleaf 2013 Goddess Roast Tie Guan Yin #teasky
it's just a sheng moment. all sheng tends to disagree with me if I have it multiple days in a row.
Previously, my notes say I got a glassy/oily texture similar to Yee On Best Taste, but it was more towards creamy today. Maybe I didn't brew hard enough previously. Also got some woodiness today that I didn't note before.
I've been having clean teas recently so I got out the 2001 Red Ribbon for contrast. My stomach expressed regret later.
Strong trad storage taste of beet, petrichor, concrete. Juicy, smooth, thick. Medicinal bitter, long returning sweetness (huigan). Warming energy but not overwhelming #teasky
clandestine shui ping joke is exactly what I want from my feed. do you pre heat by pouring water over?
where from? I like silver needle a lot especially with some nuttiness/freshness
appropriately it's also w2t
I've been writing tasting notes for a while and thought it might be interesting to post them and channel my 2017 tumblr moodboard days
Loon-call in the dark from @white2tea.bsky.social
Distinctly round, milky, smooth, very clean. Cocoa bitter, petrichor in the aroma. Very good shou.
#teasky
