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Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
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I recently got a slew of new teas in the mail, and had some comments
and questions about them. For some background, my ordinary drink of choice is tieguanyin and its cousins in Taiwan. Typically I load up on these while actually in Taiwan or China, where I usually find myself once a year. However this year does not look good for travel, and I'm running a little low, and I felt like I might be missing something, so I branched out and got some non-tieguanyin oolongs from Silk Road and Seven Cups. The lapsang souchong from Seven Cups is great, smoky and delicate, but then I knew it would be. It's also a great tea for offering to people who are habitual coffee drinkers and think that drinking tea without milk in it is weird (like my wife). I would appreciate any other suggestions for high-grade LS available on the internet. Silk Road's Fenghuang Dancong has a very distinct taste that I recognize from Hong Kong restaurants and from off-the-shelf bottled oolong, both in Taiwan and China. I don't think it's what Ito En uses, but I'm not sure because I haven't had oolong out of a bottle (except mixed with Johnnie Walker) in a while. It's got a very oily mouthfeel and nice roundness, but none of the fragrance or complexity of flavor that I get from the tieguanyin. I'm inclined to dismiss it completely, given my across-the-board preference for Fujian over Guangdong. The Seven Cups Da Hong Pao is very interesting, but I have only had it three times and so don't want to make any pronouncements. I had a really hard time adjusting the steeping time etc so that the orange color would 'pop' but finally hit it by using more leaves and a shorter (45 second) steeping time. Any guidance on technique would really be appreciated. I also ordered Hairy Crab from Silk Road. I suppose I was intrigued by SR's website's mention of an unusual varietal, and by a long, pleasant conversation with Ned (the SR guy). Unfortunately - and again, I've only had it twice, so maybe I just need to apply myself - I just can't seem to get anything out of this tea. It looks like oolong but tastes kind of flat and wet. Does anyone have any tips on this? Any Hairy Crab fans out there? Thanks, and hope everyone has a nice weekend! |
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