Firing up the v1.0.0 backyard pizza oven for the first time, I guess I went too hot too fast. Fortunately I can scavenge another rock from work and try again.
A single 7g sample of this "ANZAC" 2024 Huangpian blend from White2Tea. Probably included in another order. Softer flavor, some astringency in later steeps. Lingering tongue tingles and pleasant aftertaste. (Left out on the table, knocked off by cat, someone apparently thought it was some sort of chew toy. Didn't seem to affect the flavor.)
This 2005 Yang Qing Hao Yiwu Huang Pian is definitely on the forest floor and autumn leaf puddle side of tea flavor. It is a bit astringent/drying in the middle and later steeps. Nice aftertaste and great energy, tho. I must have gotten it in a sampler I ordered from Andrew at Liquid Proust.
Any opinions on how to have #yerba on the go (most likely while #biking)? The two ways that mostly come up are:1) a thermal mug kind of thing where you pour only hot water in, with an attachment at the top where you put yerba, and suck the hot water in and suck out the drink through a separate straw with a filter, e.g. allegro.pl/oferta/yerbomos-x-c or allegro.pl/oferta/oranzada-mat2) thermos in which you brew it, and just pour ready drink, e.g. allegro.pl/oferta/termos-do-ye#yerbamate @tea
Last day of vacation in Florida. The weather is alternating sun and thunder storm. I had this first flush golden green before the power went out this morning. Now we are waiting for the weather to clear up so that we can get in the pool.
A low-hanging fruit on YouTube/etc. is "[Nationality] TRIES [nationality] FOOD FOR THE FIRST TIME!!", you know the type, but a few of them are actually entertaining or have novel commentary and not just vapid "i lieked this/i didnt like vegemite" reaction filler.
2021 Spring Laos Green from One River Tea. This was a green tea when I got it, now the leaves have faded to brown. A bit like aged raw Liu Bao, farmer tea. Sweet, with a touch of smoke.
I have Ostrich fern on the front of my house that I have been waiting years to try. I keep missing the window when they are ready so I was overjoyed when I saw my fiddlehead popping up. I chopped 9, steamed with in a pan with a little butter for 5 minutes. I plated them with just a sprinkle of flaky salt and had them for lunch today.
These came out amazing! Pickling them takes the harsh edge off the peppers just enough to make them taste really nice! I just tried them on top of a salad and was very happy with how good they were. I just made them last night so I think they will get even better over the next few days!
It's taken a few weeks, but I've finished off my Xizihao Daughter raw puerh samples. Ending on my favorite of the bunch, 2017 Spreading Joy. Not sure what's next, maybe just green teas.
breakfast sandwich (?) with seed bagel, bacon, fried egg, cheese, mayo/garlic/sriracha aioli, cabbage, red onion, tomatoes, red peppers. side of home made rustic oregano potatoes and salad.
I'm currently dialing in shots mainly by taste and am wondering if timing is important at all and if will it effect the taste for example if I do 1:2 and want 36g out from 18g in will it effect the taste if its under or over 25-30 seconds as long as I'm pulling the expected 36g out?
Drinking the last of last year's harvest of "farmer's sencha" — my favourite daily drinker. This tea changes quite a lot each year. Excited to taste this year's harvest. @tea
I failed to get one of the cool looking scissors in China to open @tea bags, but this one from Toledo does the job (allegedly shaped like a stork as a nod to their use to cut umbilical cords ¯\_(ツ)_/¯)
I cooked this one for dinner today. The mushrooms were baked with tamari and Liquid Smoke so they taste like bacon. The white cream you see is just soaked cashews blended with water. It’s very yummy.
¿Cómo se clasifica el #té? Normalmente se clasifica por su grado de #oxidación o por la parte de la planta (brotes o número de hojas) utilizada, aunque también según el grado de rotura de la hoja (lo que se conoce como #OrangePekoe). ¿Quieres saber más? Lee el último artículo de nuestro blog: tebebo.com/como-se-clasifica-e#CamelliaSinensis#TéNegro#TéVerde#TéRojo#TéOolong#TéWulong#TéBlanco#TéAmarillo#CTC@tea
It's after easter, time to move on to green teas! Book Cover Green (2023) is a blend of "less picturesque leaves" from a Sichuan producer that White2Tea sources other single variety green teas from. Basically green tea Huang Pian.
Wenshan Baozhong is a very low oxidation oolong. This "Competition Grade" sample came from the (Taiwan based) Eco-Cha tea club in 2020 or 2021. It drinks like an extra floral green tea. Oddly, even though it is low oxidation and little to no roast, you sometimes see aged versions of Wenshan Baozhong.
Says here, Hong Kong tea shops aren’t storing their puer at heightened humidity anymore, so traditionally HK stored tea is becoming rare: teapotnews.blogspot.com/2025/0
My white2tea club box arrived; my last white2tea club box for the time being. This is the Cloud Mist green tea. I've got one more very delayed tea parcel coming from China, and I anticipate having a tariff experience 😭. I also anticipate pivoting to Taiwanese tea: already signed up for eco-cha club
2020 Taiji Black Label. Xizihao Daughter Tea calls this a "Banzhang killer", note it comes in "white" and "black" label (when they produce it). "White" is spring and "black" is autumn. In any case, making good progress through my Xizihao Daughter raw puerh samples, tried 'em all, only 4 doses left.
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