#teasession — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #teasession, aggregated by home.social.
-
"Dark Bamboo" - #HeiCha in the Anhua style [Spring '17, CLT]
There is some confusion with this tea origin: on the package it's stated "origin: Mengyou, Yunnan", while on the site it becomes one from Guangxi.
Yunnan borders with Guanxi region, but in terms of terroirs these are really different places (especially when exact locations are not mentioned).Dry leaves smell is intense mushroomy - close to what you find in a cuisine under "wood ear" name.
[1/n]
-
#Tea @tea
I use the tag #TeaSession from time to time, so what do I mean by that?When I drink tea by myself, be it one quick infusion or a prolonged series with one or more tea, it's still not references as such and that's a deliberate choice.
This is like a disclaimer, that session includes some other people, talking, joking, maybe arguments - socializing in other words.
Tea itself could even be not the main theme, but I'm not translating everything.
So, let's have a cup (or more)!
[1/n]
-
From last Thursday:
"Concubine Oolong", bug-bitten #oolong of Qingxin DaPang cultivar, grown in HsinChu county in #Taiwan [Spring '20, TM], https://www.tea-masters.com/en/jassid-bitten/1416-1397-2020-spring-concubine-oolong-from-hsin-chu.html
Quite note about this sub-category and its processing details, https://learn.eco-cha.com/article/115-what-is-concubine-oolong
In short: bug-bitten (by grasshoppers) medium-oxidised rolled medium-roasted oolong.
I've ordered few packs of a sample size of Taiwanese oolongs from this vendor to broaden my knowledge about regional teas.
[1/n]
-
Started with a #Shou #Puerh from Myanmar.
I ordered it from a local shop, which apparently had less than a cake of this tea - it's already gone from their site.According to the label - 2018, #GuShu material.
Dry leaves smell like a fruit wood.
When brewed - taste like a very light shou, pretty much without any traces of a dustiness.
We coined a description - "fruit tree branches taste".
More or less just a curious thing to try once.
[1/n]
-
"B.A.D (Bizarrely Aged Dianhong)" which is described as "we don't know how it happened to taste like that, probably by an accident of fermentation". Yunnanese #DaYeZhong
[Spring `18, Meileaf]First small packet of this tea amazed me and I scored to grab a larger volume. Sadly, it tasted not as I expected - it's really closer to #Puerh, if you strike out dusty taste of an attic completely.
My guest mistakes it for puerh every time.
-
next one was a bit of a trick from me for my guest: teas are very similar in their profile, where second offers something more, thus if you do not pay too much attention, it feels like the following infusion which finally unfolded the real potential.
Even for me, when I was tasting first infusion of a second tea, the difference was barely noticable.
"Snow Phoenix", #XuePian - #YaShiXiang or Winter Dan Cong [November '21, MeiLeaf]
-
not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.
-
not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.
-
not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.
-
not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.
-
not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.
-
#Tea #TeaSession yesterday:
linear progression through four #oolong -like teas. Not too long in each one, more likely to give an impression of how similar teas taste.Started with a "Classical Duck Shit Dan Cong" #YaShiXiang [Spring '21, YS]
I use it quite often as a starting tea for a session, even if I switch to something very different afterwards. This helps to create an aromatic, flowery baseline, to transition either something else, or convert to more nuanced and thus less mainstream teas
-
#Tea #TeaSession
"Sweet Ya Bao" pure bud white tea, Jinggu/Simao of Yunnan. Claimed to be from wild trees, purple leaf cultivar (you could see pink/purple spots in a bud).I become a fan of this tea since the first brew some time ago, and I continue to enjoy it and share it with whom I may to.
It's both floral and bit watermelony in taste, shifting to more strong with 5-ish infusion.
[Spring '21 ,YS] -
#Tea #TeaSession
and now at home - to my teas.
Anhui green "Tai Ping Hou Kui" - long sticks of dried folded and straightened leaves.
Very light brewed, mostly to help with digestion, also bringing non-sugary sweetness (known as a "hui gan" feeling).
[Spring '22 ,MeiLeaf] -
#Tea #TeaSession
second half of a day session, after a good meal at a Lebanese place nearby - a bit of hummus, chicken shawarma and (of course) Zhourat herbal tea.We live quite far from Lebanon, so herbs in that mix are far from being fresh, but still they gives you a nice refreshing light yellow liquor with all notes from its ingredients: chamomile, dried oregano, spearmint, fennel seeds, dried sage and lemon verbena.
And don't forget about how it's served - in a traditional copper teapot
-
#Tea #TeaSession
Yunnanese "Yue Guang Bai" white [Spring `22, YS] - brings you exactly what was needed, reducing blood pressure enough to ease the previous' tea effect.
It looks light and it tastes what you want to describe as light literally.
Hay notes are not so prominent and thus a tea less provokes you to meadow references. -
#Tea #TeaSession
"Competition grade" Jin Jun Mei [Spring `22, YS] - JJM variations are all the rage in recent years, so it's pricey, however you could still find good ones.
And this one shows you why it's worth to care about - sweet aroma of a spongy cake both in a dry leaf smell and in liquor, which you want an infusion after infusion. -
#Tea #TeaSession
at this moment I've split session based on my guests comments - one was offered another hongcha, another switched to white due to the body effects ("I feel hot and a bit of blood pressure raise, this [honghca] is too strong to me now"). -
#Tea #TeaSession
Tokunoshima Benifuuki Wakocha, ie Japanese hongcha (black tea) of Benifuuki cultivar from Tokunoshima island - rarity by many aspects: hongcha is not so common in Japan, origin of this tea is a remote southern island with quite specific terror.
Tastes significantly milder than your regular hongcha, which in turn is way less astringent than Assamica black teas. [Spring `21, TTPL] -
#Tea #TeaSession
"Mr Chen's Heritage Wenshan Bao Zhong Winter Tea" [Winter '21->'22, 1059, TTC] - from previous sessions I know that this is amazingly fragrant, slightly acidic, flowery tea, a bit more than you expect from winter oolong. Unfortunately, this time I've messed up with tea/water ratio, so we had only one infusion and proceed from there. -
#Tea #TeaSession yesterday:
Gao Jia Shan's Fu Brick "Year of the Tiger" - strong after the first infusion, potent, with a smell of dried fruits [Spring '21 -> '22, YS] -
#Tea #TeaSession
Fu Shou Mei Feng Qing - Yunnanese red [black] tea, that's really says most about it.
Did only two infusions due to obstacles.
[Spring '22, YS] -
#Tea #TeaSession
Jasmine Thai Nguyen - I assume it's a mix of Thai green (most likely Chang Rai province cultivated) and Vietnamese-sourced jasmine blossoms. It could be whole-Vietnamese though, since package didn't include any detail.
Strong jasmine smell and taste even after almost 3 years.
First two infusions at 80C - very flowery, mostly jasmine, then three more at 90C - more tea-ey taste of liquor, at the edge of become bitter.
Just wanted to finish this, since it was a random purchase. -
#Tea #TeaSession yesterday:
these two are likely the most fragrant teas I've drunk over all time I'm into loose leaf tea.Jade Pre-Qingming GABA green tea [1006, Spring '21, TTC] - green GABAs are not mainstream even among GABAs, so this was kinda a rarety.
Supreme Tippy Oriental Beauty [978, Spring `21, TTC] - unrolled oolong from Taiwan, which smell even in dry goes over the top and continues to demonstrate in liquor.
-
#Tea #TeaSession
one more try for a Huang Dan TGY [Spring `22, MeiLeaf]: just as before, I feel a bit of "tea lift" from it, it helps to raise the body temperature, but it's unimaginably bland for a TGY. For sure, it's not a tasteless water, but honestly, I'd never buy it again.
2 normal infusions and a kill steep (ie put in water and wait till it's get to room temperature). -
#Tea #TeaSession
yesterday:
did about 3 infusions of Snowflake Duck Shit [Winter '21, YS] and Fo Shou [Spring `22, YS], both are not so great. After that about 7 infusions of Hsin Chu Concubine Oolong [Spring `20, TeaMasters] which contrasted so well after previous two, with its sour, even tart taste.
Also, probably best one from my order from TM yet.
