Thread: Tea anyone ??!!

Genmaicha is a Japanese mix of green tea and rice, I think. I had some once that I really enjoyed. Assam is a tea region in India. Teas from there are bold and malty. It's a favorite of mine.

Is the tea loose leaf?

Yup ...loose tea in the tubes

Pu erh is some strong stuff. I think it's recommended to pour out the first steeping.

OCDshaver talked about reducing steeping time for teas, creating a better taste. I play around with times but generally steep green teas for 30 seconds and blackbteas for a minute with good results. I've seen directions for green tea to be steeps for two minutes which is way too long it makes the tea bitter.

I did the pur eh for 4 minutes...of course ,I don't know what iam doing.....

Originally Posted by nessmuck

Grand Yunnan Imperial.

I enjoy both Genmaicha and Darjeeling, but I really like Grand Yunnan Imperial, especially, Grand Yunnan Imperial bio. Well equilibrated black tea for my taste.

More green tea today...

Black tea and homemade cinnamon buns

Drinking a glass of white tea.

At first I didn't agree with this tea. The taste being a bit creamy and the price is crazy For 25g.

I now adore it. 3 mins at 75 degrees . Really special stuff.

The leaves are whole and crispy as you can see.

Originally Posted by Leatherstockiings

Pu erh is some strong stuff. I think it's recommended to pour out the first steeping.

OCDshaver talked about reducing steeping time for teas, creating a better taste. I play around with times but generally steep green teas for 30 seconds and blackbteas for a minute with good results. I've seen directions for green tea to be steeps for two minutes which is way too long it makes the tea bitter.

The Chinese etiquette for 洗茶 (washing the tea) as I've experienced it is to do a rinse of all fermented or semi-fermented teas (i.e. anything but greens, but that's just because greens give only 2-3 pots). It's practical, both for cleaning the leaves (which have been who knows where) and for some of the slower teas, like oolongs, to start releasing the flavor. Use water at whatever temperature you would to brew, but don't steep it, otherwise you lose flavor. If you're using an yixing pot, that rinse gets poured into the "pouring cup" and then dumped back over the top of the pot, both to warm it and to condition the clay with the tea oils.

For greens/blacks/oolongs I'd usually do 20 seconds for the first pot (sometimes 15 for bi luo chun, which is the most delicate tea I've encountered so far), then increase by five seconds for each subsequent (2-3 pots for greens, 6-10 for blacks and oolongs). I don't like pu'er but it's a "heavy taste" tea, probably calling for a similar approach as blacks.

At the moment I have a slight flu so it's ginger tea time , I make it about 3 times per day.

I try to drink this whenever possible really because I just know its good for me.

Slice up some ginger.
Add some sugar.
Boil for 20 mins.
Get it in yu.

I use too much ginger. I like it extra spicy.


Chinese Yellow Rock sugar