Tea of the day. Not sheng or shou
Drinking a Thai baozhong that is supposedly from this Spring, but is so light in flavor I think it might be from last spring. Going to give it a roast at 105 Celsius to see if that helps. I had great success roasting some top grade Taiwanese baozhong at 100 C that had lost its aroma in storage.
JayinHK, how long would you roast in this situation? Sounds like something I’d like to try.
Zennenn, the tea seems to have already been roasted once (!), so there wasn’t much left. I’ll have to roast again, and higher, since the current roast level (105C) barely gave off any aroma. And they passed it off as spring 2016 tea…unlikely. This is old tea, maybe 2-3 years old.
Last time I roasted for maybe 6 hours total. I think 2-3 hours is enough for baozhong, but I’ve only roasted it once. I really like the way that batch turned out!
I write so much about tea that I usually pass on the “what’s in your cup” threads, but just to change it up I’m drinking some of a Peony / Bai Mu Dan style tea from Sri Lanka I had left from buying it awhile back, made by Ebony Springs. It’s nice for being subtle, for having a full flavor profile but in such a subdued sense that it takes some thought about what is so likable about it. The taste is in the light wood / dried hay range, probably better than that might sound.
Today I’m drinking North Fork Strawberry Green from the Clipper Ship Tea Company. A really nice flavored green that dos not taste artificial. I don’t know if they blend this or buy it like this but it is good.
Irish Breakfast from Adagio. Really simple compared to the pu’ers and oolongs and complex black teas that I love but it’s a good “in a hurry/need to wake up/absentminded” comfort.
Milan AAA from JTS. One of my go-to dan congs. Has a lychee & honey taste & aroma, also get a subtle salty mineral roast flavour that compliments the fruit so well.
Reminds me of a well made dish by a good chef (dessert or main) where salty/sweet/zingy/fresh/cooked all are in a good harmonious relationship
Jingteashop.com
I really like their Fenghuang, the AAA ones are worth it over the AA, not much more for a lot better taste
I do go on about them far too much on here but you know when you find a tea that you always have to have in your stash, their dancong is like that for me. Decent prices for the quality too, very nicely leaning towards the fruit
Milan AAA, Lao cong Ya Shi are very good. I havent tried their Song Zhong yet because its £££. The Lao Cong Ba Xian is also very nice.
A new winter harvest must be coming in soon, not sure if they add anything new to the list
I’m on about flash steep 12+ 90c and finally the Milan has given out its fruit & is now just perfumed aroma water with a slight tingle on the tongue. Great stuff
ah I wish there were 25g sizes for the more expensive ones. Winter harvest dancong is a thing? That’s exciting, maybe I’ll wait and see if they get any before placing my first order there
Today I’m drinking a really delicious raspberry oolong tea from the Clipper Ship Tea Company. It has a really nice raspberry flavor. If anyone is on Long Island, they are in Northport and are a great store.
Been drinking a lot more tea after my trip to vietnam…today, a souchong that appears to be unsmoked. Smooth, sweet and light apple notes to it. REALLY nice, and only a little bitter when pushed hard (full rolling boil and a long brew).
Second tea of the day was a wild Vietnamese assamica green that starts off purple. Nice tea with an interesting flavor profile I can’t put my finger on just yet.
Third is a sample of Three Cranes liu bao they sent me direct from Guangxi when I bought a basket of 2005 liu bao. They sent me like 120g in samples (I’m not complaining as it is ALL good tea)!
The 2005 stuff tastes very wet and I’m letting it air out. The samples have been through much less humid storage and they’re surprisingly delicious. They’re probably significantly younger. Every liu bao I’ve tried is a little different, so it’s always fun trying new ones (especially good ones)!
Nice – ive got some Three Cranes 2009 Liu Bao which I am yet to try. I cant drink Heicha every day, I have to be in a certain mood for it.
Rasseru, keep it around and you’ll drink more of it! :D I can see 1.3 kg of it from where I’m sitting, so it’s easy to reach over and grab some.
I really like the fruity ones, some of the others are too heavy on the storage/aged/fermented/dank flavours & the taste is still a bit too strange for my palette.
Drinking an Autumn 2016 harvested Bu Lang Shan Hong Cha. Floral, sweet and a touch of bitterness to remind me it’s from Bu Lang.
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