For 4/26 I drank China Green Tips in the morning. Snow Leopard though out the day, and Tropical Jasmine with Dinner.
35 Tasting Notes
For 4/25 This is a great bottled tea, you can really distinguish the white after taste, from the immediate green taste and smell.
For 4/25 prepped in a yixing teapot and took it to go in a tea tumbler.
For 4/25 I drank 3 cups for breakfast.
Prepped for cold brewing the night before, perfectly chilled from the frig.
Started off the Morning with 2 cups, and through the afternoon with 3 more cups. I’m gonna’ need another couple of boxes
4/23: Prepped in a Ceramic Infuser Cup. It was good, but I think I’m better off using a gaiwan or a teapot and controlling the water temperature better.
For 4/23: Changed up in the morning: Masala Chai, Heated Vanilla Soy milk, Cactus Honey.
4/22: Part of tea tasting. I used a gaiwain, serving/infuser pot, and four ceramic tasting cups.
For 4/22: A few friends came by for tea again, so I decided to do a full blown gong fu tasting and brought out my mini tea table, matching kettle and my Dragon tea set. Wasn’t quite the experience of taking tea with the Master, but is was good to spend time with friends.
For 4/22: Prepped in a Ceramic Infuser Cup. Ahhh, love the smell jasmine!!
Chai and bagels, the breakfast of champions!
I’m really liking this in the morning, to start of the day with.
Prepped gong fu style for some friends. It was 94 today, but they stilled enjoyed it.
No it’s not the OS (a Mac joke). A very sweet and flavorful tea. Light and refreshing on the palate. Dispels the myth, that you can’t drink tea on a hot day( it was 85 today). Prepped in glass gaiwan, I like to watch the leaves “dance” as the open up. Kept water at 170 degrees, 2 teaspoons , 6 oz gaiwan yielded 4 steepings.
Drink Your Tea
by Thich Nhat Hanh
Drink your tea slowly and reverently,
as if it is the axis
on which the world earth revolves
- slowly, evenly, without
rushing toward the future;
Live the actual moment.
Only this moment is life.
Prepped in a ceramic gaiwan that holds 6 oz. Multi-colored leaves, from white to orange/red, to dark brown. Dry leaves have spicey,floral smell. Steeped 2 generous pinches, enough to coat the bottom of the gaiwan for 3 minutes. Leaves are large so a tea scoop would work too. The dark amber brew is sweet, with hints of cinnamon, citrus flavors round out the aftertaste.
“Let me say to you that whatever nation and culture you come from, and whatever traditions you embrace, I hope that your journey in life will be filled with joy. But no matter how or where you follow your path, don’t forget to take tea!” Brother Joseph Keenan
Tea video from one of my favorites places in San Francisco, Samovar Tea Lounge
http://samovarlife.com/tea-101-learn-about-the-different-kinds-of-tea/
Prepared in clay pot holds that holds regular cup of tea. 2 Teaspoons of tea, 200 degree water, and two ceramic tasting cups=5 infusions.
Days 3 and 4, Calendar dates 4/16-4/17. Raised temperature of the water to 210 and 215 respectively. Steeped 10 and 12 minutes respectively using the same 12 oz yixing cup. Tea still holds its taste after 4 days, just altering brewing process.
Nice Tea, when I can’t take the proper time to use yixing ware or a gaiwan
Day 2, Raised temperature of the water by and the steeping time, for infusions 3 and 4.
Brews were still very smooth.
5th and 6th infusions from tea I started with yesterday. Still has nice amber liquor, the sweetness is more subtle.
