what are u drinking
banzhang pu'er & duckshit. I am in need of a new batch - miss LiuBao heicha the most rn. !~!
>>3mqnn2oewtc23
nice up. heat protection. myne cup isnt good at heat management - but its cute...
green tea from this spring. probably my favorite of the teas we've had this year. also been sipping this oolong they labelled as monkey pick and this white pu'er lately.
>>3mqnldqnexc23
i miss duckshit so much, our shop here hasn't carried any of it last few times we've been in
>>3mqnl5afjft26
fuk i need to order more now that i got phat stax, i had some iron buddha 20yr aged from way way back that was delish. what would u recc for novice setup/skills? i needa get back in the game.
>>3mqnsiiqp3k23
i just have a kettle and a gaiwan and then a little pitcher and cups, you might want a variable temperature kettle tho especially if u drink a lot of green tea
i think most of the skill is getting the steeping times right which you just get a feel for over time
if u want to go really deep the warer makes a big difference
i used to get distilled water and measure out minerals to add but its a huge pain so i stopped but getting spring water or filtering your tap water can make a difference but it depends where u are obviously
there's a lot of different kinds of tieguanyin you might want to look into different styles /oxidation levels etc
>>3mqnsiiqp3k23
gaiwans let you cook leaves with fine control. Gaiwans are popular for the art of traditional chinese baoyan (tea performance). They are especially used in tea houses because you can open the lid, easily enjoy the smells of the leaves and hand to your guests. Smelling the gaiwan is apart of having a gaiwan. Gaiwans can burn your fingers if you are not careful, so it takes practice. For serving yourself, you can gaiwan straight into a tea cup - which is how I do it - for guests, it helps to have a serving jar, gongdaobei. Glass lets you see the color of the liquid. Same for cups that are white tint porcealin. Seeing the color of the tea is part of reading the tea/round.
Gongfu style, (gaiwans, rounds,etc) you have to dispose extra water/tea into a jar, or get a wet matt/drain board so u can be messy (splashing directly onto a surface)
It's alot to get into, but here are really basic steps.
wash your gaiwan
wash tea leaves (cook one round but dont drink), liquid goes from gaiwan, to cup, to drain.
first round,
for each round, add time to waiting, like 5, 10, 15, 20,30 etc.
Some tea girls use a metronome in their head and try to count.
After a while tho, It comes down to intuition... you have to drink alot of tea over many years to learn how to speak with the tea - or feel them out.
if u drink puer, black teas, etc, you can never worry abt nuanced temp -full boil everytime -
another important part of tea is getting actually good tea-
there are fakes/ and bullshits, and low grades.
dahongpaos are your kinda beginner introduction types.
Pretty much anything from WUYI, cliff teas, are worth a try, lapsangs, as well. Yunnan province all your pu'ers - they are much more expensive, the best pu'ers are generally older. Raw, shou, not ripe.
sweet potato, liubao, duck shit, are good teas.
drinking pure clean water, spring water, high quality water is IDEAL - if you want the best flavor use the best water/ best leaf.
also, be careful of tea drunk.
>>3mqojixv62s23
i feel like this can all be kind of intimidating like i appreciate doing all that stuff but at the rnd of the day its just a drink and you can be as careful or casual as u feel
like not disagreeing with all the gongfu stuff but just wanted to say
also for green teas a lot of the time people just have it in a mug, like you just brew it in the same thing you drink out of , was at a place they grew longjing in china and they served it like that
i think the amount of care i take is like proportional to how expensive the tea was usually lol
kind of fell in love with kukicha recently. also been trying to grow tea plants to make my own tea but it's been a struggle and the summer heat certainly hasnt been helping
>>3mqonvvri5c2r
yea.
at end of the day, hot water + leaf.
in case someone was interestd in getting into gongfu, i'm happy to talk shit.
GOING to the tea house today 2 get some new batch! this thread has me in heat
went tea house today. Tie Guan Yin Iron Goddess Oolong - my 2nd time getting cuz I rly fell in love - a higher grade oolong - most oolongs to me, I find they just taste like oolong and don't have much diff - but this one stood out and is the only oolong I feel compelled to buy and drink for a period.. Since WUYI was on my mind, I got a bag of TieLouWan "iron warrior monk"... It might be new for me - or I tried it once when travling in wuyi - from this year - and seemed solid enuff to try as a daily driver a bit. ill share pic layr when i cook up tnite.
heres a pic i took from a factory in wuyi - a cooking room that was at a high temp for i think red teas/blacks.
>>3mqovf2mmqc23
>en trying to grow tea plants to make my own tea but it'
sounds gnar - i feel like itd be too difficult - youd need a whole operation - many teas go through complicated factory process- maybe you could cook up something rly minimal - like straight leaf - not so oxidized - lay out on a matt to dry etc - theres so many ways to process that plant - I know tho, that much of the flavor of chinese tea is due to the geographic location so chinese tea is fundamentally impossible to diy elsewhere- but i wonder if the same ish went down in the states how it would taste- like napa valley etc.
>>3mqqjd64mqc2v
from what i've looked up online there's lots of ways to prepare green tea at least that aren't hard to diy at all, it's impossible to do it in any quantity that would let u have more than a few cups of tea every few months though yeah. it's more just for fun (the tea plants themselves have not been growing very well at all tho i need to just keep trying a bunch of stuff until i find what works)
what u mentioned about geographic location is so interesting tho i need to do some reading on this
>>3mqqnfbmxck2v
genmaicha has been my favourite for a very long time too, it's delicious
kukicha was surprising to me, i thought stems would taste more bitter if anything but it has been one of the softest flavours of tea ive ever had
1990s puer made a huge mess ヽ(`Д´)ノ
good asf tho. the coffee brew
earl grey
>>3mqojixv62s23
>>3mqonvvri5c2r
>>3mqpn2e7rss2v
as another tea novice whose interested in gongfu, i really appreciate this advice. i've not had a lot of chances to drink good tea, but a friend of mine is a huge tea dork and shared some excellent pu'er with me a while back, and i haven't been able to stop thinking about it since.
when i have the space for it again, i'd love to become more of a tea girlie and host more tea parties for my friends.
>>3mqxhhd3lfd22
sweats>>3mqxl3f6rc224
its good for business.
u can get gaiwan/cup, pretty cheap and just do on a matt no wetboard if ur careful... lapsang is a cheap tea too but pretty decent - good to practice. cooking tea dry maybe teaches you to be more precise with the gaiwan and serving cup (if yr using one)... the ritualized traditional steps can be pretty strict - i think learning them makes u good at making tea but - i think thats only if yr super into it / want to be a tea master/boss- otherwise it doesnt matter... its just tea. （⌒∇⌒ゞ）
>>3mqxl3f6rc224
ooh i never had like a tea party before i should do that sometime i have a lot of tea to share
I want more fresh goji berry green tea so much right now
(;ﾟДﾟ)
i like hibiscus tea :)
in thailand I tried monkfruit tea. it's basically just a dry orb that you put in a kettle and it makes a really sweet liquor. very striking beverage.
drinking nightlife from w2t- tastes like steamed vegetables and later smells like cum,,, (it doesnt carry over to the taste)
>>3mr52djqydk2d that sounds so scary...
im not a huge tea drinker... i like it, but I dont really go out of my way to prepare it. i am a canned beverage bitch thru and thru. that said, i enjoy numi's white rose tea... very nice and floral. i am sad because they changed the packaging, it used to tell you to "dream of romance" while steeping. i also enjoy lapsang souchong
>>3mr54dmli6s2d
when i was in china there was a lot of good bottled tea, miss being able to get puer at 7/11
nu arrival: premium jasmine pearl green 2026 ｷﾀ━━━(・∀・)━━━!!
delicious!
first steep after wash was 85 deg.. almost tasted like bubblegum- super sweet. interesting for sure. dialed it up to 93 and it was more full bodied. it's very minimally processed so i didn't wanna destroy it with boiling
>>3mr54dmli6s2d
pleade dont be scaredd of vegetables there like super healthy i promise b(^_^)b
i like hibiscus tea : - )
was in the business for a new puer so i took my friend in town to the tea shop. i was the first customer of the day so i got to try a lot of different kinds. oolongs, black, cold brew greens and three kinds of puer. eventually settled on the 2006 meng hai. my first ever brick, i usually buy loose leaf. very excited to own one - might replace my morn coffee with this
sun moon lake black tea.. its a little too hot for me now but i am new 2 this kind
lazy morning by renegade tea estate. (´ー`)
I'm not immune to silly fruit/flower mix in teas whatsoever I just think they are a vibe (and I also have a sweet tooth)
I've been known to drink butterfly pea flower for the vibes of mysterious blue liquid alone. hibiscus is tasty though over here it's more of an agua fresca not so much 'tea'.
I've also been known to appreciate a simply pretty good green tea of some variety, if I am to buy One thing of tea it'd just be a nice quality green
we like earl grey with a bit of cream and honey. sometimes we'll put a bit of lavender in it too
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