YUP !!!:)Quote:
Originally Posted by Mcduck
dududududu......and really BAD EGGS !:chapeauQuote:
Originally Posted by wvloony
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YUP !!!:)Quote:
Originally Posted by Mcduck
dududududu......and really BAD EGGS !:chapeauQuote:
Originally Posted by wvloony
Curious to get a better look at that teapot I see in the behind. Looks like a nice one ?Quote:
Originally Posted by Mcduck
Well I've been meaning to post this for a week or so but I got caught up playing Bioshock Infinite (would definitely recommend it to anyone that hasn't played it).
Now that I've had the time, here are the photos of my kyobancha:
Kyobancha is a traditional bancha, produced in Kyoto. It's made in March and October of each year, from coarse leaves and stems that are steamed and dried, and then put into storage and allowed to age. The leaves are then roasted as part of the final processing, as and when the tea is ready to be shipped out.
Attachment 134088
I made this in the 'standard' way—just over a tablespoon of leaf in a kyusu with about 6 oz of just-under-boiling water. Pictures are of the first steep, which was for two minutes, but the second and third steeps, I did for three and four minutes, respectively.
Attachment 134089
The colour is very golden-brown and it has a fairly sweet aroma. The taste is very light and refreshing and is very sugary-sweet, almost as if I put brown sugar in it (I didn't).
Very nice—not an overpowering flavour but not weak either. Hold up well for three steeps; I haven't tried for more but I'm also unlikely to. Three is a good number.
Attachment 134090
Attachment 134091
Leaves because we like them!
Since last week, I have made more, and I think it's a very good tea, especially for the price. 200g for 8.08 USD (+ shipping), it's very affordable and good for general drinking.
Earlier today I tried making it traditionally—I used about a tablespoon and a half of leaf in about 16 oz of water, brought to the boil and let simmer for five minutes. It smelled pretty similar—I'll have to try that again—but I then put it in the freezer. I think it lends itself rather well to being iced due to its natural sweetness, it wasn't too bland like some other bancha that I've tried cooling.
started my first gallon of iced tea for the day, 2 family sized tea bag, 2 plantation mint tea bags, and some extra mint sprigs from my growing supply out front and 10 mins of brew time, then a cup of sugar and a pack of lemon koolaid and its done.
second pot brewing now, darn it i have to many people in my house that like iced tea this way. the only person who doesnt drink is swmbo, she is more of the southern sweet tea style person.
Both sound good to me Chad......I likes me some sweeet teeee ! But that minty lemon thing ya got goin sounds quenching also.
It's actually my take on the classic Arnold Palmer style tea
Oh yeah,...right,I forgot all about AP....good idea.:)Quote:
Originally Posted by wvloony
Nettle tea, pineapple weed, pine tea; in that order. Among the "conventional" teas, would probably go with Green tea.
finished out my day with a pot of russian royal tea, and after looking at my supply, i had better make a trip to get some more next week. now since its almost midnight, what shall i start the day with.
