Hello, all!

I'm Tess, 23 and from the Fox Valley area of Wisconsin. Can't tell you
how much I've enjoyed the messages in this group! I've gone and read
through several years of back-messages and have learned so much; such a
delight to get the digest every day and to see what is being discussed.

I'm a longtime tea lover who is currently having the opportunity for
the first time to spend more time (and money--thank goodness college is
over!) learning about and drinking really good tea. So far in life, my
favourites have inevitably been greens, although I do enjoy black tea,
as well. I don't like anything too heavily scented or flavoured, but I
do like a well-balanced jasmine or lychee green or black, and my
current favourite is genmaicha. I didn't even know about this
wonderful stuff until last month, but at this point my boyfriend claims
that if he has to open the fridge door to one more iced pitcher of it
or sit down to a meal to one more pot of it, he'll turn into a bit of
roasted rice. He's unspeakably thankful, I daresay, that a recent trip
to Chicago's Chinatown yielded a fresh influx of variety. (Including
some Lapsang Souchung, which I love but he dismisses as "drinking
woodsmoke.")

I was particularly thrilled to get my first yixing teapot on the trip,
as well, from the Ten Ren store there. I think it'll be a good starter
pot; I've been practicing the gongfu cha method with my other pots and
gaiwans and I'm absolutely convinced that it makes it possible to
squeeze the maximum quality out of the tea brewed that way. I'm very
excited about using the pot--I plan to use it for sheng puerh, which
I've tried and loved thanks to a helpful Chinese friend. On top of
that, my first order of sheng puerh (and a bit of shu, which I haven't
tried) just arrived from the Jing Teashop, and I'm going to tear right
into it after work.

I'm clearly babbling--my apologies. I'm just awfully excited about all
of this and know that you all will be fairly empathetic about that.

The only other thing I wanted to share, just to see what sort of a
reaction I get, is this: a bamboo tea serving tray for gongfu cha is
definitely on my Christmas list; the one I want is just out of the
question before then. So, in the meantime, for practice and
practicality's sake, I've come up with a temporary solution. I
purchased a new broiler pan--I'm sure you're all familiar with them,
they're about an inch and a half deep, 9 x 13 inches, and have a
slatted top for fats/grease/etc to drip through in the oven--and am
using this for gongfu cha. The recessed slats are a bit of a bother,
as I have to put my cups in specific places so they don't lean, but
otherwise, this works *perfectly* and is, I think, an excellent
"starting out" setup for anyone who wants to work with the tray before
they buy a proper one.

Is that appalling? I've given some thought as to how appropriate it is
and can't say I have a problem with it myself, but does anyone have any
other thoughts?

Again, pleased to meet all of you!

Tess

Tess wrote:
> Hello, all!
>
> I'm Tess, 23 and from the Fox Valley area of Wisconsin. Can't tell you
> how much I've enjoyed the messages in this group! I've gone and read
> through several years of back-messages and have learned so much; such a
> delight to get the digest every day and to see what is being discussed.

I've spent hours going back through them too, and I find a good mix of
funny posts and insightful comments and tips that help me out to this
day.

> I'm a longtime tea lover who is currently having the opportunity for
> the first time to spend more time (and money--thank goodness college is
> over!) learning about and drinking really good tea. So far in life, my
> favourites have inevitably been greens, although I do enjoy black tea,
> as well. I don't like anything too heavily scented or flavoured, but I
> do like a well-balanced jasmine or lychee green or black, and my
> current favourite is genmaicha. I didn't even know about this
> wonderful stuff until last month, but at this point my boyfriend claims
> that if he has to open the fridge door to one more iced pitcher of it
> or sit down to a meal to one more pot of it, he'll turn into a bit of
> roasted rice. He's unspeakably thankful, I daresay, that a recent trip
> to Chicago's Chinatown yielded a fresh influx of variety. (Including
> some Lapsang Souchung, which I love but he dismisses as "drinking
> woodsmoke.")

You are an adventurous one, anyone jumping straight in Lapsang Souchong
is a trooper. Do yourself a favor and try some Gyokuro, Kukicha, Pi Lo
Chun, and Lung Ching (Dragonwell), these are great enjoyable greens
that shouldn't be missed if you have never had them.

> I was particularly thrilled to get my first yixing teapot on the trip,
> as well, from the Ten Ren store there. I think it'll be a good starter
> pot; I've been practicing the gongfu cha method with my other pots and
> gaiwans and I'm absolutely convinced that it makes it possible to
> squeeze the maximum quality out of the tea brewed that way. I'm very
> excited about using the pot--I plan to use it for sheng puerh, which
> I've tried and loved thanks to a helpful Chinese friend. On top of
> that, my first order of sheng puerh (and a bit of shu, which I haven't
> tried) just arrived from the Jing Teashop, and I'm going to tear right
> into it after work.

You got the bug now. Once you start down the slippery slope of Yixing,
gongfu, and pu-erh there is no turning back. My only suggestion is to
properly season your pot BEFORE using it. There is plenty of
information on this on the web, do read up on it. I personally enjoy my
tea more from my Yixing than gongfu in a gaiwan, but to each their own.

> I'm clearly babbling--my apologies. I'm just awfully excited about all
> of this and know that you all will be fairly empathetic about that.
>
> The only other thing I wanted to share, just to see what sort of a
> reaction I get, is this: a bamboo tea serving tray for gongfu cha is
> definitely on my Christmas list; the one I want is just out of the
> question before then. So, in the meantime, for practice and
> practicality's sake, I've come up with a temporary solution. I
> purchased a new broiler pan--I'm sure you're all familiar with them,
> they're about an inch and a half deep, 9 x 13 inches, and have a
> slatted top for fats/grease/etc to drip through in the oven--and am
> using this for gongfu cha. The recessed slats are a bit of a bother,
> as I have to put my cups in specific places so they don't lean, but
> otherwise, this works *perfectly* and is, I think, an excellent
> "starting out" setup for anyone who wants to work with the tray before
> they buy a proper one.
>
> Is that appalling? I've given some thought as to how appropriate it is
> and can't say I have a problem with it myself, but does anyone have any
> other thoughts?

Not appalling at all, unless there is some leftover meatloaf or grease
in the bottom I have a strict personal aversion to metal anywhere
near or involved with my tea... but that is just me and my own weird
issues... I have seen many "masters" who use a stainless steel
basin/tray and in reality it isn't much different than your inventive
solution. Making tea personal is what it is all abotu to me, and being
inventive and creative at times makes it that much more enjoyable. I
have a Yixing that I've been using for close to 8 years now for jasmine
green tea, this makes some people cringe since 1. Yixing really isn't
for green teas 2. look down their nose at "flavored" teas and 3. Both
in conjunction makes it even worse. But The tea it produces is head and
shoulders above any other preparation, and no one can make me stop. A
fancy tray doesn't make the tea taste better, and in ancient times
wasn't even an option... and they got by.

> Again, pleased to meet all of you!
>
> Tess

Welcome, and pleased to meet you as well. I enjoyed your "ramblings"
FWIW. The two teas I hate the most are Genmaicha and Lapsang... but
I'll forgive that I started to really get serious about tea around
that same age (maybe a year or two earlier) but in just 4 or 5 years
I've grown by leaps and bounds, and still have vast amounts of learning
to do. It is a great "hobby" very relaxing, rewarding, and enriching in
many ways. It can be expensive but it can also be affordable with no
real difference in quality and reward with a little effort.

Enjoy!
- Dominic

Dominic T. wrote:
> You are an adventurous one, anyone jumping straight in Lapsang
Souchong
> is a trooper. Do yourself a favor and try some Gyokuro, Kukicha, Pi Lo
> Chun, and Lung Ching (Dragonwell), these are great enjoyable greens
> that shouldn't be missed if you have never had them.

No worries; I'd had the Lapsang Souchong in the past. Thing is, I'm
also crazy about good single malt scotch, and the smokier and peatier
it is, the happier I am--so I tend to like smoky teas as well. I've had
Dragonwell and loved it, and just picked up some of the Twig Tea to
try--I'll give Gyokuro a shot, have heard much good about it, thanks!

> Enjoy!
> - Dominic

Thanks much!

Tess

Tess wrote:
> Dominic T. wrote:
> > You are an adventurous one, anyone jumping straight in Lapsang
> Souchong
> > is a trooper. Do yourself a favor and try some Gyokuro, Kukicha, Pi Lo
> > Chun, and Lung Ching (Dragonwell), these are great enjoyable greens
> > that shouldn't be missed if you have never had them.
>
> No worries; I'd had the Lapsang Souchong in the past. Thing is, I'm
> also crazy about good single malt scotch, and the smokier and peatier
> it is, the happier I am--so I tend to like smoky teas as well. I've had
> Dragonwell and loved it, and just picked up some of the Twig Tea to
> try--I'll give Gyokuro a shot, have heard much good about it, thanks!
>
> > Enjoy!
> > - Dominic
>
> Thanks much!
>
> Tess

OK, well at least that helps explain things... I'd be completely amazed
at someone just jumping straight into Lapsang and enjoying it.

I think you will enjoy Kukicha a lot based on your drink preference, it
is slightly roasted and is a nice middleground between smoky/heavily
roasted and green. Another great choice for you may be Hojicha, it is a
lot like Genmai but minus the rice. I have never aquired a taste for
genmai or hojicha and really have to force myself to down even a small
cup when offered to me, but if they are your bag then go for it.

I'm more of a Tequila kinda guy over a fine scotch, so our tastes may
be vastly different in teas, but I still think Kukicha and Hojicha will
be pleasing to you. I actually find myself feeling for your poor
boyfriend I think I'd rather gnaw my own arm off than come home to a
freshly brewed container of Genmai iced every day. You may want to find
something he can enjoy or both of you can enjoy together.

I'm leaving work so I have to cut this short...

Take Care,
- Dominic

Hi Tess!

I made an introduction last week my own self, and I'm from Milwaukee.

Spooky!

Warbler

>Hello, all!
>
>I'm Tess, 23 and from the Fox Valley area of Wisconsin. Can't tell you
>how much I've enjoyed the messages in this group! I've gone and read
>through several years of back-messages and have learned so much; such a
>delight to get the digest every day and to see what is being discussed.
>
>I'm a longtime tea lover who is currently having the opportunity for
>the first time to spend more time (and money--thank goodness college is
>over!) learning about and drinking really good tea. So far in life, my
>favourites have inevitably been greens, although I do enjoy black tea,
>as well. I don't like anything too heavily scented or flavoured, but I
>do like a well-balanced jasmine or lychee green or black, and my
>current favourite is genmaicha. I didn't even know about this
>wonderful stuff until last month, but at this point my boyfriend claims
>that if he has to open the fridge door to one more iced pitcher of it
>or sit down to a meal to one more pot of it, he'll turn into a bit of
>roasted rice. He's unspeakably thankful, I daresay, that a recent trip
>to Chicago's Chinatown yielded a fresh influx of variety. (Including
>some Lapsang Souchung, which I love but he dismisses as "drinking
>woodsmoke.")
>
>I was particularly thrilled to get my first yixing teapot on the trip,
>as well, from the Ten Ren store there. I think it'll be a good starter
>pot; I've been practicing the gongfu cha method with my other pots and
>gaiwans and I'm absolutely convinced that it makes it possible to
>squeeze the maximum quality out of the tea brewed that way. I'm very
>excited about using the pot--I plan to use it for sheng puerh, which
>I've tried and loved thanks to a helpful Chinese friend. On top of
>that, my first order of sheng puerh (and a bit of shu, which I haven't
>tried) just arrived from the Jing Teashop, and I'm going to tear right
>into it after work.
>
>I'm clearly babbling--my apologies. I'm just awfully excited about all
>of this and know that you all will be fairly empathetic about that.
>
>The only other thing I wanted to share, just to see what sort of a
>reaction I get, is this: a bamboo tea serving tray for gongfu cha is
>definitely on my Christmas list; the one I want is just out of the
>question before then. So, in the meantime, for practice and
>practicality's sake, I've come up with a temporary solution. I
>purchased a new broiler pan--I'm sure you're all familiar with them,
>they're about an inch and a half deep, 9 x 13 inches, and have a
>slatted top for fats/grease/etc to drip through in the oven--and am
>using this for gongfu cha. The recessed slats are a bit of a bother,
>as I have to put my cups in specific places so they don't lean, but
>otherwise, this works *perfectly* and is, I think, an excellent
>"starting out" setup for anyone who wants to work with the tray before
>they buy a proper one.
>
>Is that appalling? I've given some thought as to how appropriate it is
>and can't say I have a problem with it myself, but does anyone have any
>other thoughts?
>
>Again, pleased to meet all of you!
>
>Tess

I'll back you up on the lapsang souchong! It was my first looseleaf
tea, too, though only a silly Twinings version from an English
supermarket. Tolkien's favourite tea, also, though he took a slice of
lemon, apparently.


Yours definitely not dressed like Legolas the Elf,

Hobbes

HobbesOxon wrote:
> I'll back you up on the lapsang souchong! It was my first looseleaf
> tea, too, though only a silly Twinings version from an English
> supermarket. Tolkien's favourite tea, also, though he took a slice of
> lemon, apparently.
>
>
> Yours definitely not dressed like Legolas the Elf,
>
> Hobbes

Wow, that astounds me. That anyone could start with Lapsang even by
chance and enjoy it, I guess people's tastes really do vary greatly. I
cringe to think people start green tea with gunpowder (which happens a
lot) but to start with Lapsang and come back for more is nothing short
of heroic. Elf, Dwarf, Hobbit or not

- Dominic

Tess > wrote:
>Dominic T. wrote:
> > You are an adventurous one, anyone jumping straight in Lapsang
>Souchong
>> is a trooper. Do yourself a favor and try some Gyokuro, Kukicha, Pi Lo
>> Chun, and Lung Ching (Dragonwell), these are great enjoyable greens
>> that shouldn't be missed if you have never had them.
>
>No worries; I'd had the Lapsang Souchong in the past. Thing is, I'm
>also crazy about good single malt scotch, and the smokier and peatier
>it is, the happier I am--so I tend to like smoky teas as well. I've had
>Dragonwell and loved it, and just picked up some of the Twig Tea to
>try--I'll give Gyokuro a shot, have heard much good about it, thanks!

What you want is Harrod's "Tarry Souchong." It's like drinking creosote
it's so strong.
--scott


--
"C'est un Nagra. C'est suisse, et tres, tres precis."

"Dominic T." > writes:

> HobbesOxon wrote:
> > I'll back you up on the lapsang souchong! It was my first looseleaf
> > tea, too, though only a silly Twinings version from an English
> > supermarket. Tolkien's favourite tea, also, though he took a slice of
> > lemon, apparently.
> > [...]
>
> Wow, that astounds me. That anyone could start with Lapsang even by
> chance and enjoy it, I guess people's tastes really do vary greatly. I
> cringe to think people start green tea with gunpowder (which happens a
> lot) but to start with Lapsang and come back for more is nothing short
> of heroic. Elf, Dwarf, Hobbit or not

I used to enjoy really violent Lapsang when I was about twenty years
old. I knew *nothing* about tea then. At that time, I occasionally
smoked a brand of cigar called Rum-Soaked Crooks.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Lewis 8/9/06

> "Dominic T." > writes:
>
>> HobbesOxon wrote:
>>> I'll back you up on the lapsang souchong! It was my first looseleaf
>>> tea, too, though only a silly Twinings version from an English
>>> supermarket. Tolkien's favourite tea, also, though he took a slice of
>>> lemon, apparently.
>>> [...]
>>
>> Wow, that astounds me. That anyone could start with Lapsang even by
>> chance and enjoy it, I guess people's tastes really do vary greatly. I
>> cringe to think people start green tea with gunpowder (which happens a
>> lot) but to start with Lapsang and come back for more is nothing short
>> of heroic. Elf, Dwarf, Hobbit or not
>
> I used to enjoy really violent Lapsang when I was about twenty years
> old. I knew *nothing* about tea then. At that time, I occasionally
> smoked a brand of cigar called Rum-Soaked Crooks.

Oh, man! Memories are made of this. But,
tell me: Why should your current knowledge
of tea negate your earlier fondness for a really
violent Lapsang? BTW, how occasionally is
occasionally? Are those the stubby hard as a
rock stoggies or the longer foil sealed guys?
Either way, I respect you still.
Michael

"Tess" > wrote in message
oups.com...
> Hello, all!
>
> I'm Tess, 23 and from the Fox Valley area of Wisconsin. Can't tell you
> how much I've enjoyed the messages in this group! I've gone and read
> through several years of back-messages and have learned so much; such a
> delight to get the digest every day and to see what is being discussed.
>

It is so good to hear from you. I thought of this as my "beacon of light"
shedding light, friendship, wisdom, and humor too I am blessed to know it.
That is outstanding news!!

mk5000

"This is a test that you won't forget,
You'll be soaking wet with sweat.
Hurry up or you will regret, ending up like him.
Master, I'm the master, I'm the master of the gym,"--disney