Thread: Tea anyone ??!!

today some Luu-Guu High Mountain Tung Ting Green Oolong from another Teahome set of samples, got from their ebay shop, thats just arrived

tho tung ting = dong ding, this is quite different :: and Teahome are the actual producers Teahome Premium Formosa Tea Catalog Tung Ting oolong, green tea, oriental beauty directly from producer October edition

I'm partial to Englsh Breakfast loose teas with sugar and milk.

Originally Posted by etorix

today some Luu-Guu High Mountain Tung Ting Green Oolong from another Teahome set of samples, got from their ebay shop, thats just arrived

tho tung ting = dong ding, this is quite different :: and Teahome are the actual producers Teahome Premium Formosa Tea Catalog Tung Ting oolong, green tea, oriental beauty directly from producer October edition

Tho tung ting+Dong Ding=tongue tied. But it's Oolong so that's okay. Also thank you for posting the link.

Teahome ebay shop is easier to buy from : direct from Taiwan high mountain oolong, Oriental Beauty Bai Hao items in Teahome Premium Formosa Tea store on eBay!

I have a parcel waiting at the post office because I missed the delivery. Will post photos tomorrow, hopefully.

Second parcel should be due by the end of the week. I also have a parcel from O-Cha with a couple of new cups that I'm waiting for!

Hi there. You're a person after my own heart here. I have over 140 (one hundred forty) types of tea at last count. I find it relaxing. I would like to proffer the following link to a journal by moleskine. (I have no affiliation here) It helps me keep track and I think it's something you'd find useful too. Moleskine Tea Journal | Notebooks Moleskine Original Collection
I'll be honest here 3225 posts are a lot to read through so I don't know if it's been said before but,,, the british prefer what is known as a "builders brew"* the recipe is as follows: place a teabag of your choice into a cup > pour on water that has just boiled > add 2 heaped spoon full of granulated sugar and stir for 6-10 seconds > remove the bag and add whole milk (full fat milk).
It's called a builders brew because when asked any repair man be they sparky, bricky or plumber will take his cuppa this way. if he doesn't then you have a cowboy on your hands.
Me... I prefer milk oolong or so mei steeped at 98 degrees for 4:30 at a ratio of 1 heaped Tsp of tea to 1 cup waterwithout milk or sugar please

*I live in the UK so this is how I know this sad fact

Not sure which one of us you are addressing but I like my tea sometimes with milk and sugar(and am aware of builders tea),most times however just black and sweet. I am also pretty much a black tea drinker as opposed to green,however I do like a nice milk Oolong on occasion. My biggest tea influence has been Russian tea culture although it started out British (stepfather was from Glasgow RIP) Welcome to the Tea thread Cheers !

Okay, no tea as such, but here's a documentation of the order from Yuuki-Cha that I received today.

From left to right, Kyobancha—traditional bancha from Kyoto (I generally have a sencha and a pack of cheaper tea open at the same time; I'm just finishing a pack of genmaicha, so this is the cheaper tea that will be replacing it).

In the middle is Haru bancha or spring bancha from Hinokage Town in Miyazaki Prefecture—rather than the usual steaming and ageing of kyobancha, this is pan-fired (only a small 50g packet, but at £4 I thought it's be nice to try).

Out of interest, simply from a linguistics view-point, can anyone enlighten me as to why, when I'd normally expect to see 'bancha' written in kanji (番茶), does this label have it written in katakana (バン茶), chosen over even it's hiragana equivalent (ばん茶)? Isn't katakana used for foreign and loan-words? (My point being why is it written like this when it has it's own kanji?)

Lastly, tea-wise, is 2013 Kagoshima shincha Kirishima Asatsuyu. This is an asatsuyu cultivar asamushi sencha from Kirishima in Kagoshima Prefecture. As I'm sure you know by now, I have more shincha on order, so I actually plan to save this one in the fridge as I'm already drinking an asamushi sencha (I like to alternate) and open something different first.



Obviously, I will 'review' the teas individually—if you can call it that—when I open them.

Anyway, the next two pictures are of a Banko-Yaki houhin with the name Hakucho (swan). The second pic is a bit crap—sorry.





This I plan to keep fairly clean and use for a bit of everything—high-grade sencha like the one above, kamairicha (pan-fired tea, but shhh) and gyokuro when I get around to buying some closer to August.

That's all from me.

Today is "Star of Menghai" ripe pu erh from 2011 in a 80 ml (2.7 oz) Yizing pot.

I bought three pots a couple of weeks ago, 50, 80 and 100 ml. They are so small and cute.
Here's a pic of the 50 ml (1.7 oz) with a 5/8 Bengal as reference.
The razor is leaning against the cup.

I picked up my latest order from Dragon Tea at the Post Office. Restocked my Pu Erh supply and got some lapsang souchong to try out. Having read comments on it, I was anxious to try it. I kept hearing "smokey" being used to describe it. I'm not really picking up on that, but, with the many different variations of it, perhaps I chose a milder version. It has good flavour, rich and hearty, I like it so far. I'll play around on amount used and steeping times. I don't know if it happens to any of you, but I've found that a tea that I think is so so on a first try becomes much better on a second or third try. Take care gang, remember; relax and enjoy your tea!!
donv