Tuesday, November 11, 2008
Sunday, October 26, 2008
I would like to talk to you about fruit-flavored teas. These would be teas that are flavored like fruit. Fruit-flavored teas. You need to understand that. These are not fruits. They’re teas. But they taste like fruit. All right? They have names like strawberry kiwi, lemon berry, orange mango, wild cherry, blackberry and cranberry. They taste like fruit. And they sound like fruits, too, don’t they? They’re not. They’re teas. Fruit-flavored teas. And frankly, I don’t understand this.
Brittany, reading that made my whole night better, so thanks for sharing it.
Sunday, October 19, 2008
It has a malty, brisk mouthfeel paired with a thinner body, similar to a ceylon. Honey notes, a subtle sweetness, and no astringency again bring to mind dian hong. The over all flavor has similarities to bai hao oolong. It was much better than I expected. It has the potential of being one of my few favorite black teas.
An afternoon with a book, some coffee, and a walk in the park has left me feeling more relaxed, more centered, than I've been in weeks.
Monday, October 13, 2008
Sunday, October 5, 2008
Sunday, September 28, 2008
The leaves are a dark, rich green with the occasional stem. It smells like berries. I stuffed my little pot and used short infusions.
It tastes like peaches and apricots with a friendly astringency, sweet after taste, and medium mouthfeel. Similar to this dan cong from Tea Spring.
Saturday, September 20, 2008
Friday, September 12, 2008
I put the leaves in a heated yixing to enhance the aroma. Smells like pork, a bit more bacon-esque than the sweet, sausage notes I sometimes get from puerh.
Wednesday, August 13, 2008
Second, medium roast my ass; this, and to be fair to Teance, every other medium roasted TGY I've tried, tastes lightly roasted at best to me. Maybe there is something I don't understand about roasting.
The first time I brewed the tea, it was indeed peachy, like a dan cong, and I was very pleased, but I have since been unable to replicate it. It has a flavor similar to a gao shan, but not as floral and with a heavier body and thicker mouth feel.
Thursday, August 7, 2008
Nice and toasty, a sweet finish, no astringency to speak of, but somehow lacks the pizazz of Den's. The prices are comparable, but you can only buy Hibiki's in 200 grams, meaning if you choose to try it, you better have plans to drink it for a while. Also, Hibiki's is less flexible. With Den's, I couldn't make a bad cup, but this one has turned on me once or twice.
Still, as I said, this is a good tea, but I'd rather have Den's. It would be interesting to try the two side by side and see if I'm full of shit.
Edit: I realised later that I wrote this assuming who ever reads it knows what kukicha and karigane are, which are essentially the same thing, Japanese twig tea. Kuki (twig) cha (tea). Karigane translates to wild goose or something. From what I have heard, karigane generally refers to kukicha from Uji. If you didn't know this, you might have been wondering why I was comparing kukicha to karigane.
Please read the comments for further disscusion on the true nature of karigane vs kukicha.
Tuesday, August 5, 2008
Tuesday, July 29, 2008
Saturday, July 26, 2008
Tuesday, July 22, 2008
Thursday, July 10, 2008
Saturday, July 5, 2008
Wednesday, July 2, 2008
Friday, June 27, 2008
For a Ceylon, this tea is quite nice. Fans of Indian Tea and British styles will be fond of it, while proponents of Chinese hong cha will find something lacking, I suspect. In my opinion, a "fault" generally inherent to Indian, African and Sri Lankan teas.
Wednesday, June 25, 2008
Monday, June 23, 2008
The brew is malty, reminiscent of a dian hong, similar mouth feel as well. When gong fu-ed, there are sweeter notes of molasses. Delightfully smooth and moderately complex. Yields about five to six, maybe seven, infusions depending on taste. Well worth the price.
Regular readers may have noticed that the blog is limping along. June is almost over and this only the third post this month, by far the slowest since the beginning. I assure you that the blog is not dying, or in (much) danger of an extended hiatus. We are merely experiencing a period of decreased activity.
Monday, June 9, 2008
Tuesday, June 3, 2008
This time I thoroughly preheated the pot first, hoping to speed things up just a bit. When using this method I find its best to leave it outside or out on the porch.
The tea is strong, but not astringent, sweet, flavorful, very vegital. There is nothing grassy about this, but like biting into fresh produce. Cold-brewing reveals characteristics of the tea that you wouldn't find otherwise.
Saturday, May 24, 2008
Friday, May 16, 2008
Chamekke has been on Tea Chat for a while, and in a word, she's brilliant. Her knowledge of Japanese tea and culture leaves me in awe and not a little envy. I haven't been this excited about a new blog since Matt introduced us to the over-looked (at least by me) world of Korean tea.
Monday, May 5, 2008
Darjeeling leaves always make me think of fall, and these are particularly nice, larger, bits of green and silver tips. The dry leaves have a clean, fruit/grain aroma that makes me think of raisin bran.
Friday, May 2, 2008
Don't I feel silly.
Perhaps I was too hasty in judging this tea and missed hidden subtleties and nuances it had to offer. Perhaps if I had more experience with puerh, I would have appreciated this one more. Or perhaps by not knowing much at all, I was able to give a more direct, unbiased opinion.
For a second opinion: Houd De.
All the flavor is up front, light and floral, with bits of honey. This is a time to use bull shit adjectives like unpretentious in order to convey this tea's positive, unassuming simplicity. Not very nuanced, but pleasant; a beer with the guys kind of tea.
For me the leaves pay out after about four infusions.