Life In Teacup

Recent Tasting Notes

drank Green Kiss by Life In Teacup
1720 tasting notes

Previous descriptions of this one have pretty much summed it up: olive green in color, a little leaf crunch, nicely sweet but it definitely has the green tea thing going for it. Not one I’d consume by the pound (which, left to myself, I can easily do with a Whitman’s Sampler), but definitely a nice little one-square treat to accompany a genteel cuppa.

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You can’t imagine how excited I was when finding this Green Chocolate. Finally there is a snack/candy/dessert with high quality, REAL tea as a dominant ingredient. The other dominant ingredient is another one of my favorite – chocolate, with REAL cocoa butter! What’s more, it’s 100% organic. How much greener can it be :D From my first taste of this chocolate to the time I stocked it up for my store, it took less than a week. No matter how their sales record would be, I know I could eat them all even by myself – but of course I am doing my best to battle against obsessive-eating :-p

I feel it will be adored by people who love matcha and white chocolate. The green tea powder used for this chocolate is not at matcha grade, but has a flavor very close to matcha. There are some tiny, tiny bits of green tea leaves too. They are so tiny that they won’t stay between your teeth. But they contribute to the lingering taste of green tea which lasts in the mouth for quite a while.

The Green Chocolate is not similar to the bittersweet dark chocolate type. So dark chocolate lovers may feel it’s not “chocolaty” enough. But if one loves both chocolate and green tea, she may find Green Chocolate a small paradise.

Also for folks who love green tea ice-cream, very likely they will find greater passion in the Green Chocolate. My favorite green tea ice-cream is one made in California and often found in Asian groceries (I can’t recall the brand name but always recognize its box). When I can’t find it, I would go for Trader Joe’s green tea ice-cream. I prefer the other two to the Haagen-Dasz green tea ice-cream, but still like the latter one. There is also a very nice green tea ice-cream made by a new, small ice-cream company in Berkshire County of Massachusetts. But their distribution region so far is still quite small and it’s hard to get it. I’ve also had some green tea ice-cream with large bits of green tea leaves, which I don’t prefer. But usually the taste is quite good too, and just the large bits of tea leaves can be annoying. There is a Baskin-Robinns in Toronto that used to have this kind of green tea ice-cream every Thursday. Inspite of the leaf bits, the ice-cream was quite decent. And I think it’s a nice gesture for them to have a green tea ice-cream day every week. If you are not sure whether you will like Green Chocolate, try some green tea ice-cream first. If you like green tea ice-cream, chances are Green Chocolate will be an upgraded treat for you, less sweetened and with traditionally half-shaded-grown green tea in its most original “tea conditions”.

Typical Japanese green tea has more caffeine than most other teas. For people who are sensitive to caffeine, Green Kiss shouldn’t be taken after 8pm (I tried it and got too caffeinated to sleep till after mid-night). Normally you wouldn’t expect a chocolate to have this much caffeine. But sometimes when I have to get up and go out in early morning, when there is snow storm outside, there is car to dig out of snow and there is a full day of work ahead (all of these happened too much recently!), a small piece of Green Kiss can make me cry out of joy and feel suddenly more energetic.

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Among all the tea categories, puerh Shu is probably the one that I like the least. I occasionally enjoy shu, but had never felt the “magic” as I would find in some other teas. After trying some older shu that everybody else adores but I feel at the most neutral, I’ve kind of settled with the few inexpensive products that I can get along with, and I haven’t been trying a lot of new products recently. Generally my take of shu as a “restaurant tea”, “milk tea” and “tonic drink” may have largely held me back from exploring it as a gourmet tea.

Now here is another shu that’s supposed to be “really, really good”, according to some friends. I wondered if it would taste good to me.

This brick is in a paper box without any information about the production date, which is not uncommon for puerh products before 2005. I got the production date from the supplier, whom I 100% trust. But in general, I believe for products like this one, people should always taste a sample before buying a whole brick or cake. Inside the layer is a thin layer of paper wrap, which I had to tear into pieces to get the brick out. The brick is made with Grade 8 leaves, which are larger and older leaves with some stems. Although it was the first time I had pried off flakes of leaves from the brick, I already got a small stone slightly larger than peanut size, which of course is nothing extraordinary for a puerh brick. :-p

I used a 150ml purple clay teapot for this tea. Although the teapot is indeed suitable for Shu, the real reason I used it is that I thought the teapot was already “soiled” by other shu products I had before. So you know my general attitude toward Shu. :-p I used tea leaves of the size of a oreo cookie and had the first several infusions as short as possible (approximately 10 seconds).

Now I want to say this is my favorite Shu so far. But please notice that this conclusion is from someone who doesn’t have much experience with lots of good and expensive Shu (many of them are so rare and legendary that I can’t manage to have them). One the other hand, I would recommend this tea to people who like black tea and dark oolong but don’t like Shu, because this may be the “likeable” Shu.

I like this tea first of all because it doesn’t have a hint of over-fermented (Wo Dui) taste. Nor does it have the un-offensive but rather hollow taste I often find from a Shu. Secondly, I was glad to have got some kicks from this tea. (To me, “kicks” means prominent aftertaste, especially a taste rising to nasal cavity and back of the throat.) Besides it has all the nice characters of a shu and yields many soupy and sweet infusions.

This is why I really love this tea. Would I call it a gourmet tea? Yes and no. Yes because it tastes great and it’s rare. No because look at those leaves! It’s typical of a puerh brick to have coarse leaves. After all, originally puerh brick is supposed to be enjoyed by nomads and boiled on campfire. Its charm is not elegance but unruliness. For us modern geeks, nomad life is an intriguing fantasy. Next time after my lamb chop meal, I am going to enjoy this tea and dream of the life on the prairie! :D

Preparation
Boiling 0 min, 15 sec

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Another rainy one. I just want to sip tea allllllll day. Finishing up my sample from Life in Teacup so I can do just that! :) Yup, just as delicious and honied as the first time I enjoyed it. Love the mouthfeel – slightly thick and milky. I can’t see how anyone could not like this tea – it’s so smooth and sweet. I am looking forward to steep after steep (especially since I have a noodle bowl for lunch!!).

Waxing philosophical for a moment: amazing how much enjoyment one wee teaspoon of tea can give me throughout a day! Even expensive teas (which this is not – this is a totally reasonably priced every day-ish sort of tea!) that are resteepers keep me smiling all day for cents a cup.

I am really sad that this is the last of my sample! I love this style of tea, and this tea in particular!

Preparation
200 °F / 93 °C 1 min, 0 sec

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I had a bad humidity/storm headache this morning, and didn’t get into the office til 1pm. I immediately fired up my kettle (excitedly!) though – because my Life in Teacup samples came!

I am now on my third amazingly smooth, SWEET infusion of this tea, and let me tell you – it has turned my day around!

The way I taste it, this Yunnan is sort of like a Golden Monkey with an exaggerated burnt caramel honey edge. The first steep had that kind of on the verge tarry burnt chewiness that is delightful! The second steep was a bit more mellow and SO sweet – it’s kind of like when I had my first good Oriental Beauty and I couldn’t believe how naturally sweet it was – well this is like that! SO SWEET! The end of the sip verges on the milky.

My third steep is equally sweet and delicious. If I had to describe the tea in a phrase?

“Beautiful honey sweetness”

I think I have room for one more steep :) but I think this tea could go for even more.

I feel like the luckiest person today for getting to try this tea! Gingko! THANK you – you have a new customer! :) I was very impressed with the Tie Guan Yin that I had from you, and this is also sublime and pretty much EXACTLY to my tastes! WOW!

Preparation
200 °F / 93 °C 1 min, 0 sec

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This is my first An Xi tea! The first cup – smooth, vegetal, very milky looking in the cup but light and sweet. The second cup – now the tea is very clear instead of milky, but has as much color as before. A good SLURP to aerate it gives me a new flavor – the tiniest nutty taste but lots of floral notes and a good roundness that carries the scent and taste well back in the palate and up. Probably won’t be able to review the remaining steeps right away, but wanted to get these in while I can! Steep time varied from 1 minute up. This oolong is very green! Thank you, JacquelineM!

Preparation
195 °F / 90 °C

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I cn’t decide if I like this or not. It is not a particularly floral OB, which I really like.It is a beautiful coloor, like some dandelion jelly I got at the farmer’s market. To me it is both nutty and vegetal. The mouth feel is very full and somewhat astringent, drying to my mouth. A good counterpoint to sweets. The second brew smelled like the steam of ironed clothes and was greener tasting and I liked it better. Definately one to explore

Lori

The Puritea’s OB is floral and not vegetative….and honey tasting.

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I put the tasting notes on my blog and there are more photos:
http://gingkobay.blogspot.com/2010/04/meng-ding-snow-bud-xue-ya.html

Let me say first that I do love this tea very much. I will describe all the great features of this tea first, and then tell a little about my mixed feelings about this tea.

Mount Meng is one of the most famous tea mountain in China with probably the longest culture history. In ancient time, people believed “brewing Meng Ding (top of Mt. Meng) tea with water from the center of Yangzi River” is the highest level of tea enjoyment. The harvest standard of Snow Bud on top of Mt. Meng is, when there are only 5% of the tea bushes start budding. It takes about 80,000 tea leaf buds to make roughly 500g of the final tea product. A skillful tea harvest worker may well spend half a day to get just enough tea leaf buds to make 100g final tea product.

Dry tea leaves – they should actually be called tea buds!

I’ve just realized that I had been anal about NOT using a scale. Although I use a scale to weigh tea all the time for other people, I never knew the exact amount of tea I used in each cup! So today I thought I would just use a scale, at least once :-D It turned out I used 2.5g leaves. It’s about just right amount for me. So I think up to 3g tea in a mug will be ok. More than 3g will make the mug too crowded with tea leaves.

I used the middle-throw method (中投法)as described in the post about Long Jing.

I am obsessive about the view of tea leaves in water!

The taste: light vegetal, with sweet aftertaste. It feels clean and moist in mouth, and the tea radiates some cool feeling even in hot water.

This is first yellow tea we’ve ever carried. Yellow tea was developed from green tea technique. After the tea is heated (in this case, pan-fried) to have the enzymes killed), the tea is allowed further oxidation with optimal temperature and humidity. Therefore, oxidation in yellow tea is different from oxidation in black tea or oolong. In yellow tea, the oxidation is not catalyzed by the tea’s own enzymes, but triggered by outside environment factors such as temperature and humidity.

Here comes my mixed feelings.

Oxidation of this tea is very light. If we compare this tea and another Meng Ding Snow Bud I had last year, the differences are big, although both teas are great. The other tea has larger buds, and deeper oxidation, and therefore more typical sweet taste of a yellow tea.

Currently in China, Green Tea still dominates. A direct outcome is, many other teas are green-tea-ized. The most popular Tie Guan Yin is made to be very green. And many yellow tea products is made very green.

Recently I discussed with a friend who has dealt with yellow tea for many years. In his opinion, it’s not possible to make Meng Ding Snow Bud into typical yellow tea with deeper oxidation, because the buds are so young and tender. On the other hand, the other Meng Ding Snow Bud I had last year (which I loved very much), in his opinion, is more typical yellow tea, but should be called Meng Ding Yellow Bud (Huang Ya) instead of Snow Bud, because the buds are larger than the standards of Snow Bud. So here is the trade-off, you may choose the precious Snow Bud, but it can’t have the typical oxidation level of a yellow tea. On the other hand, the bonus is, if we forget about the yellow tea, and compare this tea with a green tea, the price of this tea is much more friendly than a first-harvest green tea with comparable youth and tenderness.

I hesitate to call this tea yellow tea, because, as you can see, from leaves to liquor, it’s all green! I hesitate to call it green tea either, because it does intend to be a yellow tea, and it does have some nice sweet aftertaste of yellow tea. I guess it’s not my own dilemma and it’s shared by many tea people.

Preparation
190 °F / 87 °C 2 min, 30 sec
Stephanie

Very interesting and informative note!! :)

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I put the tasting notes of this tea on my blog here with some more photos:
http://gingkobay.blogspot.com/2010/04/semi-wild-pre-qingming-huang-shan-mao.html

But I ended up writing super long paragraphs about tea-related thoughts. So here is a shorter version, sticking to the tea itself :-D

In my opinion, the greatest difference between semi-wild tea and regular tea is richer flavor. For green tea, early spring is the best season (and the only season for many products). The earlier the harvest, the more refreshing flavor a tea has. Then in later harvests, flavor becomes heavier, but meantime, some bitter, astringent side tastes may build up too. The semi-wild tea has the pure taste of early spring, but it has richer flavor than other teas harvested at the same time.

I always use a glass to brew Huang Shan Mao Feng. Can’t miss the view of tea dance! (Most of my photos are poorly taken. But probably from the photos you can tell how much I love this tea :-D)

I love it when the leaves all “stand up” in the water like many little trees.

When most leaves sink to the bottom, the tea is ready for drinking. If you gently blow the water surface, you can “drive” away the suspending leaves. Many people would prefer using a gaiwan, to avoid any fight with the leaves. When using a gaiwan, I believe it’s a good idea to leave the lid OFF most of the time.

I think I’ve got to get a glass gaiwan for green teas!

he tea has a light green bean / edema-me aroma. The first infusion doesn’t feel as strong as some other teas. But the first 3-4 infusions are very consistent in flavor, and the refreshing aroma doesn’t get weaker. As a thrifty-minded person, I re-infused this tea for many times. To other tea drinkers, I would recommend at least 5 infusions. This tea lasts more infusions than most other green teas I’ve seen.

To me, this is the most exciting time of Spring!

Preparation
190 °F / 87 °C 2 min, 30 sec
~lauren.

I enjoyed the longer version of this post, too! :)

spittingoutteeth

I tried some Spring 2010 Huang Shan Mao Feng this weekend and really loved it. I agree with the points in your post completely—it is amazing durable for a young tea, and you can get five good infusions out of it easily. I had mine in a glass gaiwan and it was really beautiful to watch each infusion!

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I am not sure how to describe this tea. It has clear and prominent fragrance, but it’s hard to compare this fragrance with other food or drink. It brings a strong sweet aftertaste deep into the throat. Besides, I think the most exceptional character of Da Yu Long is that it has a somewhat buttery flavor, possibly due to the amino acid contents in the tea. Such buttery flavor usually is only found in high mountain oolong. Drinking this tea is like having a small heaven. In my eyes, a typical Da Yu Ling doesn’t have any flaws. Fragrance, flavor, liquor texture, even liquor color and leaf shape, it has got them all. In addition, it lasts for many infusions, and won’t get bitter in even very long infusions.

Although it’s not my most favorite tea, I do love this tea very much. Oddly, my favorite teas are not those without flaws. Sometimes I could taste a hint of smoky in a dark oolong but still love it. Sometimes I know a Dan Cong can’t survive long infusions, but will make it loveable by using super short infusions.

Da Yu Ling is usually expensive. And this tea, in my opinion, is expensive for people at my financial level. But last week, I just got this question regarding this tea from a store visitor, “Since you are selling it so cheap, how can I know it’s authentic?” In fact, I was more entertained than offended by this question. You’ve got to love the small dramas in tea business!

More pictures of this tea are here:
http://gingkobay.blogspot.com/2009/12/da-yu-ling-high-mountain-oolong.html

Preparation
Boiling 0 min, 30 sec

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As a tea seller, whether or not the business is successful, I’ve got to count my blessings for all the tea I’ve tasted in name of business. :-D

I didn’t set out to look for this tea but it was an accidental encounter. Then I took all this tea from the supplier who showed it to me. Hui Yuan Yan Cha Tea Factory is a highly reputable factory in Wuyi Region. It’s named after Hui Yuan Cliff, where it’s located and all its tea leaves are from. I didn’t have much experience about their tea, but heard of this factory for so many times. So it was absolutely an exciting moment when I saw this tea.

It is a high fire roasted Da Hong Pao, made in 2008. The dry leaves don’t look as pretty as some medium fire Yan Cha, since roasting will always crush some tea leaves. The leaves don’t smell of much fire, due to the one year of rest.

I filled a 50ml small gaiwan with probably 4-5g leaves. As usual, I gave the tea a super short warm-up infusion, and as usually, I drank the warm-up infusion (while it’s often called “wash water” by people and most people won’t drink it). It already bore strong flavor. So the next, I made the first a few infusions roughly 10 sec. each.

The liquor is in a bright red color and the color is quite consistent in the first 7-8 infusions. What’s great about a rested, high-fire Yan Cha like this one is, it hits your throat strong without letting your mouth feel the fire. The liquor has slightly thick texture and leaves a sweet aftertaste in my mouth from the first infusion. The flavor feels heavy on the back part of the tongue and the throat, but it gives a lighter note at the end. In Wuyi, people describe good Yan Cha as having “the character of a rock and the fragrance of flower”. It’s an amazingly proper description!

I am extremely happy with this tea. That being said, I don’t drink tea of this level every day. This is a relative expensive tea in our store. Most of the days I am happy with inexpensive teas. To me, part of the fun is tasting teas of different levels and comparing them back and forth.

Preparation
Boiling 0 min, 15 sec
Lion

Hi Gingko! I also did not rinse this tea when I had it. The first infusion was very good. Unless I am making a Dark or Puer tea I do not rinse my teas, even with the tightly rolled oolongs. I find teas always have quite a unique flavor on the first infusion that is different from all the other infusions, unless you rinse first… If you do, you get similar flavors but different arranging of flavors, and while some different ones may emerge throughout the steepings, you’ve sometimes already missed the unique ones present in that first infusion.

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A tea shouldn’t be judged by its name, price, or outfit. That being said, I just can’t help being a visual tea drinker!

People say Guan Zi Zai puerh is often over-priced for its pretty wrap. Probably that’s true. But I just can’t help loving the pretty wraps of Guan Zi Zai. This is a relative plain design for Guan Zi Zai. But I love it as always! As for tea quality, I am not experienced enough to judge. But my heart often leans toward successful, small factories like Guan Zi Zai. Puerh market can’t be without the good old Xia Guan and Da Yi. But as in all other tea genres, the perpetual vitality is from small factories.

When it comes to tea leaves, again the visual sense kicks in. Many people said it, and I agree, that in puerh, pretty leaves are not that important. But probably because I grew up as a green tea drinker, I just can’t stop being judgmental on outlook of tea leaves.

This is not my favorite puerh, but I have to say, I started to admire it the first moment it was unwrapped. Look at those big leaves! It is generously made with nice big leaves from old tea tree, inside and out consistent (although it’s a common practice nowadays that better leaves are spread on the surface of a tea cake to make it look better).

The tea cake is quite easy to break. And I did it very carefully so that most leaves are uncrushed. Love the big leaves!

Ok! Puerh is not about pretty leaves. But I just can’t help admiring these beautiful, long leaves.

The taste is almost like some green tea with rich flavor, which may or may not be appreciated by people depending on what they are looking for. I like it very much, but suspect some seasoned puerh drinkers will think it’s not strong or aggressive enough. The flavor is very mellow, no astringency or bitterness (with 15-20 sec. for initial infusions). But again, some of my friends would say, “A tea (especially puerh) is not worth it if it’s neither bitter nor astringent!” It all depends on what you are looking for. The tea tastes rich, dark, vegetal, with immediate prominent sweet aftertaste.

Overall I think it’s a great beginners’ tea for people who want to try puerh but don’t want to handle the astringency or bitterness. It may also be appreciated by people who have a heavier taste on green tea. Besides, for a 5-year-old sheng, it’s one of the most drinkable. On the other hand, it may not have the “kick” demanded by seasoned puerh drinkers who are after a strong taste that hits you all the way into the throat. After all, puerh, by origin and basic characters, is a tea of nomads and warriors. This one, in my eyes, is more of a tea of literati.

Pasted from my blog. And there are additional pictures.
http://gingkobay.blogspot.com/2010/03/2005-guan-zi-zai-sheng-yi-wu-jing-xuan.html

Preparation
Boiling 0 min, 15 sec
Stephanie

Very informative! Pu’erh is like the Great Unknown to me right now, so this helped. Thank you!

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This is the third sample I got with the earliest green tea of 2010. And this is the end of the sample. It seemed appropriate to have it today because I’m in that oolong frame of mind (and now I’m going to have Billy Joel in my head for the rest of the day, unfortunately).

I have to admit to a bone-headed mistake the first time I tasted this. I was working at home and in a rush to get a cup ready before my next phone call, so I misread the package; I had it in my head that this was a green tea for some reason and I completely screwed up the steeping. Now I find that I don’t have enough tea left to steep a full cup. Under these circumstances, I don’t feel comfortable doing a rate-by-numbers on this one.

I will say, however, that having just come off of tasting another oolong that was essentially “meh”, this has a lot going on. Even with less than perfect brewing conditions both times I steeped this, its delicious, roasty flavor came through. There’s a white wine-like fruitiness in addition to the toasty flavor. And I want to say there’s something that’s an almost coffee-like note as well. That might be a hint of the smokiness Cait mentioned (but since I had Samovar’s Russian Blend earlier today my smoky radar may be a bit jammed right now for anything subtle).

I’d like to try this again, as I expect there’s a lot more to discover here.

Preparation
195 °F / 90 °C 4 min, 0 sec

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Xia Guan Tuo, is the legend of “people’s” puerh. By people’s, I mean, it is one of the least expensive yet excellent puerh. (I should also mention many people don’t believe Tuo Cha should be put in Puerh category, although most people do call Tuo Cha puerh. Nomenclature of tea is a jungle, so let’s not get there!)

I am very glad to have obtained this 2004 Xia Guan Tuo, because in my eyes, new Xia Guan Tuo is simply undrinkable. It’s one of the excellent teas, but it’s undrinkable when it’s new. At least I can’t bear with the smokiness, astringency and possible bitterness in its new tea. Then, time changes it. A 5-year-old Xia Guan Tuo is still relatively in expensive, but now it is very enjoyable and still very strong.

The dry tea has a nice smoky aroma. It smells almost a little like Lapsang Souchong, smoky and plumy. The tea block is much easier to break than new Tuo, (many people say, new Xia Guan Tuo is such a hard rock and can serve as a weapon!) I used a 130ml teapot, and dry tea leaves about the same size as one and half Triscuit. The first infusions were about 15sec each. The tea is very strong. It is lightly smoky, in a pleasant way. There is very prominent prune aroma. After several years of storage, the smokiness, astringency and bitterness of this tea have mostly faded. There are still hints of astringency and bitterness. I enjoy them at this level. They hit the tongue but don’t stick to the tongue. Very often, astringency and bitterness are what cause the sweet aftertaste several seconds later. Besides sweetness, the aftertaste of this tea also contains some fruity aroma. To me, the sip of tea provides the source of energy that hits your throat solidly. And the aftertaste is the fun part of this tea to enjoy.

A dozen infusions down the road, the tea becomes much weaker, but still stronger than initial infusions of many other teas.

I always believe tea is a luxury of time, but not necessarily a luxury of money. Puerh, especially Xia Guan Tuo, is an excellent demonstration. Five new Xia Guan Tuos of 5×100g are less than $5 in Chinese market. Since puerh tea is deadly heavy, shipping from China costs more than the tea. But still, it’s possible to get them with less than $30. If you keep them for some years, these inexpensive Tuos will become miracles! Current price of 1980s Xia Guan Tuo is many times of 2009 Xia Guan Tuo price, because Xia Guan Tuo is one of the teas with best potential of quality improvement over years. However, how many people are willing to, and able to keep some Xia Guan Tuo for 20 years? There are barely any difficult technical details involved. The most challenging part is the 20 years of time. The very fact of keeping some tea for 20 years in your primary living unit (hot attic and wet basement won’t work) means it has to be one of the priorities in your life.

Should I, and can I stock up some of this tea and keep it for another 5 years or 15 years? I don’t know. But I am very much tempted.

Preparation
Boiling 0 min, 15 sec
I ♥ NewYorkCiTEA

Interesting and informative tealog. I will be passing it on to a friend who likes Puerhs. I say go for it by the way. Buy a couple of cakes? bricks? each year and store them, like wine, until they reach a good drinkable age. You could even save a cake/brick from a given year longer and see how it compares to itself as it ages. I don’t know much about puerh but it sounds like a fun experiment for someone who enjoys it.

Gingko (manager of Life in Teacup)

Thanks for your kind comments, Chrine. I guess I will keep at least 5 of this Tuo. Then I feel I would really love to have more. I like collecting things and my friend already call me a snail :-p I am afraid if such pattern applies to puerh, my house will become a disaster :-p

I ♥ NewYorkCiTEA

A tea-filled house is probably not the worst thing to have. =) But, you are probably right, not to become a tea disaster.

I ♥ NewYorkCiTEA

Lovely nest and wrapper. Tea is such a beautiful thing.

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I am a meat lover. I love meat to such a degree that I already feel guilty about it and set aside two days a week as vegetarian days… But today is my carnivore day. I am not an active drinker of puerh. But I have to say it feels so good having puerh after a lamb chop dinner! No wonder puerh used to be exclusively enjoyed by nomad people.

When I broke off leaves from the tea cake, I got greedy and took too much. Forgetting that I would use my new 120ml teapot, I took enough leaves (maybe 5-6g) for my normal 150ml teapot. Then I used very short infusions, shorter than 15 sec. so that there was no waiting time before pouring in water and draining the teapot. My hubby, who only likes highly sweetened fake coffee and barely drinks tea, sometimes can enjoy sheng puerh, including this tea with great aftertaste. But this time, he was entirely freaked out by the tea I made. “Bitter and astringent!” he said. I am not good at dealing with bitterness or astringency. But oddly, now I am totally cherishing the bitter taste, which hit the tongue hard but is soon converted to a sweet aftertaste. Very strong tea though! I guess if I keep drinking this tea, the meat in my stomach will be digested sooner and I will need some dessert before going to bed!

Is it because I am so in love with this tea that I would even take its bitterness? I can take it at normal level and I can take it strong. Maybe next time, I will wrap its leaf debris in a teabag and try low concentration and long infusions.

Preparation
Boiling 0 min, 15 sec

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I feel funny to say so, but it just came into my mind – this feels like a second date! :D

In my last puerh order, the supplier gave me a bunch of tea samples. I knew they were little baits, and the supplier expect me to fall in love with some of them. Overall I am not a super fan of puerh, and this very fact makes me feel safe. Many puerh fans I know are craaazy! They tend to stock up hundreds of, even thousands of bings and tuos at home, enough for many people to drink for 100 years. Why? Because collecting puerh is a long-term commitment. They say, you’ve go to make sure you have good, aged puerh when you are 80 years old! I am not going to stuff my house with puerh. My soul mate is oolong :D

So, last time I tried several samples from the supplier. I liked, but was not terribly crazy about most of them. This one, Guan Zi Zai 2006 Meng Ku Bing Dao, tasted quite special though. It is still young for a sheng puerh, but quite mild. No smokiness, astringency or bitterness. It has a plum aroma typical of good sheng, and leaves a rock sugar kind of sweet aftertaste in your mouth. It makes you want to wave your tongue under the palate after each sip, so that the light plum aroma circulates and rises to the nose. I enjoyed this tea very much when I tried it the first time. Since shipping from China is not always easy, and there was the super long Chinese new year holiday in China last month, I had to wait for a long time before I could get more of this tea. During the waiting, I kind of missed it! Then, finally I got more of it, several big compressed tea cakes!

Today when I started to prepare this tea, I was both excited and nervous. I believe many tea drinkers occasionally feel this way. If you like a tea that’s new to you, then before the second brewing session, you would keep wondering, was it really so good or was it just my illusion? Will it still be so good this coming time? Ha, will you then feel as if going to a second date :-p

Now I am having this tea for the second time, and am delighted this tea is still great enjoyment for me! Still plum-fragrant and rock-sugary! What’s more, this time I am holding the whole cake, not a small sample. The tea cake is not hard to break at all. With a simple puerh knife, I managed to take off its beautiful, big leaves intact, even better than the sample I got last time! It comes in a nice paper wrap, with beautiful ancient style drawing. Guan Zi Zai tea factory is not only famous for their tea, but also for their classic package style. Some puerh drinkers comment that when you buy their tea, you are paying for both the tea and the wrapping. But paying extra for pretty wrapping is totally fine for me.

I am very much in love with this tea now. I will try to keep a level head and taste it for several more times, before deciding whether to make a long term commitment by stocking up some!

As I am logging this tea now, I put it under the company name Guan Zi Zai, which is the manufacturer. But possibly in future I would switch its company category to Life In Teacup.

Preparation
Boiling 0 min, 30 sec

Today I brewed my homemade teabag, for the first time! The little baggie came in last week, and I tried its sealing effect by putting a small bunch of Sweet Summer Oolong tea grains (weighed later and turned out to be about 1.5g) in the bag and sealing it with a hot pad sealer. The bag works out perfectly. I thought, it could be a convenient to steep! Convenience, sometimes, is appreciated!

Today I came home tired and hungry. After a big meal, I was full and tired, and terribly needed some oolong. Too lazy to do anything, I started brewing my test drive teabag in a mug with half thermo of lukewarm water from yesterday. The water was probably only 150F. After several minutes, the first infusion of the tea was sweet, with a tiny bid of the honey flavor that features this tea. Then I realized boiling water couldn’t be omitted, boiled some water and steep this small teabag again. This time the tea totally came into life. The tiny tea grains soon expand and make the teabag look like a small green pillow. The liquor is light golden with a green hint. The tea is not as strong as my regular dose, but is mild, sweet, slightly peppery, and gives a honey feeling at the throat. This small bag of 1.5g tea lasts for a few flavorful infusions. And I am going to keep brewing it for several more infusions tonight, so to make my evening well-hydrated and low caffeine!

I chose Sweet Summer Oolong to test drive the teabag idea because I always think it’s a very easy-going tea. Throw it in water any way you’d like. It won’t be ruined. Today’s tea demonstrates that when it comes to tea, it’s ok to be lazy, just don’t be too lazy to make boiling water!

Preparation
Boiling 3 min, 0 sec
AmazonV

was this just a paper tbag you sealed? (like the tsac ones?)

Gingko (manager of Life in Teacup)

Yes the texture looks like the regular commercial teabag. Before this I didn’t know the paper could be heat sealed!

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Today, I tried for the first time ever brewing a dan cong in a mug. It took a lot of courage. My routine way of brewing dan cong is with a small gaiwan or teapot, 3-4 oz. of boiling water, vessel almost fully packed with dry leaves, 5-10 seconds short infusions – everything different from mug brewing.

Today, I used about 20 long strip leaves of my Hign Mountain Zhi Lan (orchid) Dan Cong to cover 2/3 of the bottom of my glass mug, and brew the tea with boiling water. This amount of tea is tiny compared with my usual dose. The infusion time (a few minutes) is super long compared with my usual dan cong routine. I wasn’t sure at all if this would work, but it’s always fun to try something new!

The outcome was a nice surprise. Tea leaves “danced” for a couple of minutes and then all sank to the bottom of the mug. Initially the liquor was a very light honey brown color. The first a few sips were rather light flavor. I guess I could have waited for longer to allow more infusion, and I could have used more leaves. By the time when I nearly finished the first infusion, the liquor started to yield very rich and interesting flavor. The flavor immediately made me think of lychee and sweet, juicy peach. The aroma rose all the way to nasal cavity and the sweet aftertaste lingered in the mouth.

The second and the third infusions were the best, fruity and sweet. After that, the fruity aroma became weaker, but still long lasting. I re-infused the same leaves in the mug again and again, for 10+ infusions. By the end, the flavor was much weaker, but never seemed to be exhausted. Some tea leaves were still half curled, not completely spent yet. That’s what’s great about high mountain dan cong – after a dozen infusions, some of their leaves still look very new. Another prominent feature of dan cong is the lingering sweet aftertaste. By the end, I couldn’t tell if the flavor was from the tea liquor, or from the sweet aftertaste in my mouth which resulted from previous infusion.

The main reasons I had rarely thought of mug brewing dan cong are, first I thought long infusion might cause bitterness; and secondly I thought diluted liquor would fail to bring out the unique fragrance of dan cong. But it turned out the diluted liquor just eliminated the possibility of bitterness. I wonder if it’s because some contents in the tea are fragrant and even sweet when diluted, but are bitter when highly concentrated. Besides, dan cong’s aggressive aroma can hardly be overshadowed by anything, not even when the tea is brewed in a diluted way. Overall, it was a very pleasant experience! For people who have heavy flavor on dan cong, probably mug brewing will be a little bland to them. But I guess if one likes green tea, s/he will find mug-brewed dan cong very flavorful.

Also I have to say, even when brewed in a relatively diluted level, dan cong is still very strong. I guess these 20 something dan cong leaves will keep me up long after the midnight tonight

Preparation
Boiling 3 min, 0 sec

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