Tea ... who likes it?

[Looney12345]

... and so my journey comes to an abrupt end with a decision.

Three teas arrived today, a Golden Monkey, Keemun and Rwandan. The Keemun, which I was most excited to try, was a disappointment and the Golden Monkey turned out to be a lot more interesting than I thought. The Rwandan hit the spot. Cracking cup, that.

I know I shouldn't discount the entire nation of China based on the small few that I have tried, but I'm seeing a theme. Whether full or light bodies, they're all very interesting in the aromatics and in the flavour, an acquired taste often ... but not a taste I am interested in acquiring. What has become very apparent now that my Assam has finished is, I like Assam. I like low grown Ceylon, Rwandan otherwise and actually I'm not big on Lapsang Souchong.

Like EDTs, there's a load out there that are nice but I wouldn't buy. Loads out there that folks rave about, but don't do anything for me. Then there's the ones that I spray and just adore. The teas I've tried have been good, nice, interesting, but in the main when the over-riding flavour is hot water and I find myself using words like amazing, astounding, wonderful and so on ... it's the Emperor's new clothes. Yeah, those teas are those things, but it's all the florals and the subtleties that are completely lost on me - I like Guinness, I like Laphroaig, I like curry, I like hot chilli sauce, I like Kouros.

I've moved my purchases along to someone who will definitely appreciate them more ...

To mock a quotation, I wouldn't swap my Yorkshire for all the tea in China. It's been fun, though.

I didn't get an message moving them onto me, I got excited shame your journey has come to an end but I read with interest and enjoyed following regardless! Will look out for future threads!

 

[pjgh]

I was somewhat downbeat writing that post and had indeed moved on a whim that day, something which I don't regret ... the thing is, I really thought that it could be "a thing" for me and it was not for lack of trying. I get that the tea is subtle and intricate. I get it. I could connect with it, but largely I was not left with a feeling of satisfaction. I am with Assam and I am (now) with Ceylon.

What it did for me was to allow me to understand just what it is I like about the tea that I do like and it has now afforded me an opportunity to explore the depth of what it is that I like ...

When I thought about it just a couple of weeks ago, or so, I literally put "best tea" into google and eBay. I then refined, once I'd clicked that Breakfast Tea is Assam and Ceylon. Malty, eh? I then went with "best assam" and immediately had to look up what the heck FOP, TGFOP and so on meant. Then, I got the names for the actual leaves, what is used for what tea, why lower leaves are used, where. So, with "sftgfop assam" in my search engine, I find the flush is a thing. Flush? First flush is best ... unless it's Assam or you like 2nd, in-between, monsoon or autumn flushes. Assam, it's the second flush and there's a reason for it. Then I go for Ceylon and find elevation is a big thing. Like Assam, I like the low elevation but really get the high grown stuff at a particular time of the day. Then I click with distinct differences between estates, having tried a couple.

... then I get that I can fine-tune my Breakfast, mid-morning, lunchtime, afternoon, evening, just before bed tea by blending my own now I know what the characters are for region, for estate, for flush. I can add a drop of smoke with some Lapsang Souchong. I get that it's bigger, less interesting leaves, specifically picked for size and then smoked. I get why.

But those Chinese teas. Really? Yeah, they're fine. Yes, they're intricate, subtle and alluring ... but all I tried left me without any sort of feeling of satisfaction. All except for the Liu Bao and the wild tree Puerh, which is like a sleeping pill for me - literally, drink that before bed and I'll sleep straight through 12 hours and won't really come into the land of the living for a few more. Opium.

I am absolutely intrigued by Puerh and will try more. I will also seek out other Liu Bao types, as it's a similar process. I'll also carry on with occasional and well timed (as in giving it a good amount of time, unstressed and ready to receive) Oolong, as they really are quite fine teas and a type which I did have time for.

... which led me on to look again at green tea, even white tea. Both, I get more than I do Chinese red/black tea. I actually find a lot more interest in the white teas I've subsequently tried than I did the black. I'm not sure I'll try many more or even again, but it really was interesting. Green? Okay, okay with peppermint and a lot of sugar, Moroccan style as a change. I now know something about green tea to advance my enjoyment of that - gunpowder, sleeping dragon, dragon eye, ones which unfurl and dance around the pot.

So while I did call a rather abrupt end to my journey, it's a pause really ...

... a pause to really understand the tea that I do like and take a slower journey into ones which I have found I'm interested in, perhaps via green and white Indian teas. I think there's a reason we don't see many red/black Chinese tea outside of China or outside of blended teas - in Britain, we've come from a different side and so culturally our tastes are so radically different. Say "tea" in Britain and we think Indian, we think black tea; say "tea" in China and they think green, which is why darker tea is called "red tea" rather than just "tea" and why we say "green tea" rather than just "tea".

It's been proper interesting. I know tonnes about tea now. I know what I like, why I like it and have a great foundation for approaching new experiences.

I do still have a list and do still have some on their way. If I have a profound experience (like I did with Puerh and more so the Liu Bao) I'll follow on here ...

... meanwhile, I'm excited to be receiving a nice pack of Mangalam (Assam) and Ruhuna (Ceylon) in the next day or so, along with a Formosa Lapsang Souchong, which I gather is stronger in smoke than mainland China. Hurry! My Rwandan Rukeri is starting to run out. Now, there's a good tea ... as is Malawian Thyolo (even the white/green of that variety).

I'm not strictly back to Yorkshire bags ...

 

[Looney12345]

I was somewhat downbeat writing that post and had indeed moved on a whim that day, something which I don't regret ... the thing is, I really thought that it could be "a thing" for me and it was not for lack of trying. I get that the tea is subtle and intricate. I get it. I could connect with it, but largely I was not left with a feeling of satisfaction. I am with Assam and I am (now) with Ceylon.

What it did for me was to allow me to understand just what it is I like about the tea that I do like and it has now afforded me an opportunity to explore the depth of what it is that I like ...

When I thought about it just a couple of weeks ago, or so, I literally put "best tea" into google and eBay. I then refined, once I'd clicked that Breakfast Tea is Assam and Ceylon. Malty, eh? I then went with "best assam" and immediately had to look up what the heck FOP, TGFOP and so on meant. Then, I got the names for the actual leaves, what is used for what tea, why lower leaves are used, where. So, with "sftgfop assam" in my search engine, I find the flush is a thing. Flush? First flush is best ... unless it's Assam or you like 2nd, in-between, monsoon or autumn flushes. Assam, it's the second flush and there's a reason for it. Then I go for Ceylon and find elevation is a big thing. Like Assam, I like the low elevation but really get the high grown stuff at a particular time of the day. Then I click with distinct differences between estates, having tried a couple.

... then I get that I can fine-tune my Breakfast, mid-morning, lunchtime, afternoon, evening, just before bed tea by blending my own now I know what the characters are for region, for estate, for flush. I can add a drop of smoke with some Lapsang Souchong. I get that it's bigger, less interesting leaves, specifically picked for size and then smoked. I get why.

But those Chinese teas. Really? Yeah, they're fine. Yes, they're intricate, subtle and alluring ... but all I tried left me without any sort of feeling of satisfaction. All except for the Liu Bao and the wild tree Puerh, which is like a sleeping pill for me - literally, drink that before bed and I'll sleep straight through 12 hours and won't really come into the land of the living for a few more. Opium.

I am absolutely intrigued by Puerh and will try more. I will also seek out other Liu Bao types, as it's a similar process. I'll also carry on with occasional and well timed (as in giving it a good amount of time, unstressed and ready to receive) Oolong, as they really are quite fine teas and a type which I did have time for.

... which led me on to look again at green tea, even white tea. Both, I get more than I do Chinese red/black tea. I actually find a lot more interest in the white teas I've subsequently tried than I did the black. I'm not sure I'll try many more or even again, but it really was interesting. Green? Okay, okay with peppermint and a lot of sugar, Moroccan style as a change. I now know something about green tea to advance my enjoyment of that - gunpowder, sleeping dragon, dragon eye, ones which unfurl and dance around the pot.

So while I did call a rather abrupt end to my journey, it's a pause really ...

... a pause to really understand the tea that I do like and take a slower journey into ones which I have found I'm interested in, perhaps via green and white Indian teas. I think there's a reason we don't see many red/black Chinese tea outside of China or outside of blended teas - in Britain, we've come from a different side and so culturally our tastes are so radically different. Say "tea" in Britain and we think Indian, we think black tea; say "tea" in China and they think green, which is why darker tea is called "red tea" rather than just "tea" and why we say "green tea" rather than just "tea".

It's been proper interesting. I know tonnes about tea now. I know what I like, why I like it and have a great foundation for approaching new experiences.

I do still have a list and do still have some on their way. If I have a profound experience (like I did with Puerh and more so the Liu Bao) I'll follow on here ...

... meanwhile, I'm excited to be receiving a nice pack of Mangalam (Assam) and Ruhuna (Ceylon) in the next day or so, along with a Formosa Lapsang Souchong, which I gather is stronger in smoke than mainland China. Hurry! My Rwandan Rukeri is starting to run out. Now, there's a good tea ... as is Malawian Thyolo (even the white/green of that variety).

I'm not strictly back to Yorkshire bags ...

Fascinating read old chap... ultimately you know what you like and don't piss about with things you don't. That in itself can be applauded and you are getting a greater understanding on the way. I'm still enjoying reading and may just tip my toe into those that you've mentioned in the above posts!

 

[pjgh]

By far the most interesting purveyor I found was Dragon House Tea (of Shanghai) and I will certainly keep my eye on them, dipping in for the odd brew here and there when the fancy calls ... they're in China, but delivery was a mere couple of weeks, the second batch I bought maybe a week later arriving within a day after the first. They've a seriously wide array of Chinese teas available, premium, supreme & nonpareil in quality.

Yeah, two new friends come from Africa - Rwandan Rukeri and Malawian Thyolo. Both lovely. I'm just waiting on some Bihari Doke - alas, only the black and green are presently available, although they also collect for a limited run of white. Curious Tea in the UK retail.

Who am I kidding? I'm still a tea head

 

[pjgh]

Oh, I suggested above that this might be a good place to share tips ...

Here's one I gleaned off someone online for Oolong. Oolongs can be re-steeped for 8-10 cups, especially if leafed and steeped gongfu style, but I don't really get much past the third or fourth steep. The tip? Wash the tea, drink the first steep, enjoy the second, say farewell with the third and then tip the leaves into a pint glass, top up with cold water and drop in a wedge of lemon, lime, orange, whatever citrus or astringent fruit you have. Let it steep overnight in the fridge, strain off and enjoy as a cold drink with dinner the following day. There's still plenty of flavour in the tea after three steeps and it seems to really come out in cold water, especially refrigerated.

 

[pjgh]

Guys ... probably @Gairdner or @Looney12345 ... I'm interested in trying Matcha. Do I really need that silly whisk? I'm a keen Chef with a flair for sauces and have all sorts of whisks. It's just pass it through a fine sieve, add water and whisk 'til frothy, right? Anything else?

Meanwhile @Sid James ... how much white tea do you use per cup. I'm using a heaped tablespoon for what I'd describe as a regular teacup (as in cup and saucer kind of teacup) in a milk jug, steeped for about 2 minutes. One teaspoon and I would still taste the water, but a tablespoon seems better and the brew leaves me with a lovely mouth-feel like a crisp pale ale. It's a nice tingle, hoppy, not bitter. Heat? I boil the kettle, leave it a minute or so and then steep. Given you specified white teas in your response, I thought I'd ask whether you have any other pointers?

Obliged, folks.

 

[Sid James]

@pjgh I use about a heaped desert spoon per cup, a heaped tablespoon in the libre. The libre I'll use 3 times through the day whilst out and about and I find that's about right. I have a temperature controlled kettle which for White I use at 80c, steep for around 5 minutes for a straight White Peony and half that for a flavoured.
Temperature controlled kettles are good but I wouldn't say essential for teas, different varieties have different advised temps as you'll know. They aren't expensive such as this http://www.argos.co.uk/product/4239712 and it takes the guess work out of it.

 

[pjgh]

Great @Sid James ... I'm on the right lines. Neat idea with the temperature regulated kettle. I suppose I could thermometer check just what's going on with the water I'm using. Much of what I've read said about using a teaspoon per cup, but I seem to like double that ... you, too. Sound! Just wondered if I was missing a trick somewhere and using too much tea. That said, one resource suggest half-filling a gaiwan and going with 15-20 second steeps! Weird.

 

[Looney12345]

Guys ... probably @Gairdner or @Looney12345 ... I'm interested in trying Matcha. Do I really need that silly whisk? I'm a keen Chef with a flair for sauces and have all sorts of whisks. It's just pass it through a fine sieve, add water and whisk 'til frothy, right? Anything else?

Meanwhile @Sid James ... how much white tea do you use per cup. I'm using a heaped tablespoon for what I'd describe as a regular teacup (as in cup and saucer kind of teacup) in a milk jug, steeped for about 2 minutes. One teaspoon and I would still taste the water, but a tablespoon seems better and the brew leaves me with a lovely mouth-feel like a crisp pale ale. It's a nice tingle, hoppy, not bitter. Heat? I boil the kettle, leave it a minute or so and then steep. Given you specified white teas in your response, I thought I'd ask whether you have any other pointers?

Obliged, folks.

If you have an electric frother, used to froth milk up for cappuccino etc then that will do the job in place of the chasen! If you get into matcha the chasen is definitely recommended. Normal whisks won't quite give you the right results in my opinion but could give it a go...

 

[pjgh]

The Tea Makers of London delivered a small order today, replenishing my supplies of Assam & Ceylon:

Assam Mangalam (2nd Flush) SFTGFOP
Ceylong Ruhuna BOPF

Gosh! That Assam is good! Body, character, tingle of spice and a damn good nose! That's going to be a superb morning tea, something I tried to blend up myself with my previous (first) batch of real tea where I'd put together a full-bodied, but otherwise not much going on Assam Bukhail (2nd Flush) TGFOP with a more tingling and aromatic Ceylon Sabaragamuwa. Great! Now I have a tea which does just that ... in one. Yet, it's not the full-bodied kick I got from the Bukhial, a tea I actually longed for after each disappointing Chinese black I tried. Ho-hum! Looks like a "regular" and "special" Assam will have to be regularly stocked.

The Ceylon is also a really nice one. Different to the Sabaragamuwa but not to the extent I'd want both in - I'd happily flop-flop back and forth. Both are low-elevation, more bodied and with a really good bite. Lower aromatics than the higher grown.

I also got in a Tarry Lapsang Souchong in the hope it would be stronger than the one I had previous, but no ... I don't think I'm a Lapsang Souchong kind of fellow. It does blend well with the Rwandan Rukeri that I have in, giving a real dirtiness to a good, honest brew. That'll do for wake-up tea until it's gone, then I'll get another Assam Bukhial in. I like that.

They also popped in a sample of Dragon Well Supreme (Long Jing) green tea and I also bagged a sampler of White Peony Supreme (Pai Mu Tan) white tea after really enjoying a Fujian white tea I bought off eBay. Again, gosh! Both really, really nice! I find these far more interesting than the Chinese black teas I tried, which were really disappointing, akin to flat dark beer with no bite. I like bite. Both the green and the white do have a bite, a bite, not bitterness (I know that's a bad thing), the white right on the end of my tongue like hops in a good Pale Ale, the green a little further back but not quite mid-tongue, like a good Yorkshire Bitter. The Dragon Well has a grassy nose and a distinct sweetness on the tongue, leaving with a bite. It's billed as a subtle sweetness, but I don't get subtle ... I get sweet, no problem; not like sugar, more like chewing sweet grass. Yeah! Nice. The white has a creamy, almost foamy opening and I get why detractors say "soapy" but it washes over, more like cream soda than cream and soap, leaving a tingling bite right on the end of my tongue. It's light, yes, but doesn't just taste of water. Both very interesting and ones I'd happily buy larger quantities of ...

... which has rather re-awakened my dampened enthusiasm.

Perhaps I am a white and green tea man. I know I like my Indian teas and I like 'em strong. Subtle, I can go for these white and green, largely because the mouth-feel is so interesting. The aroma, too. I can happily stick with Indian, Sri Lankan, Rwandan and Malawian teas for black tea, enjoying Liu Bai and Puerh when I fancy dabbling with druggy tea and have some fun running through various white and green teas. Yeah! Invigorated! I've got my weights, measures and temperatures nailed down just right for these teas.

Normal obsessive compulsive programming will now continue

Any tips on great white or green teas to try? I'm keen to understand differences in region, terroir and so on ... and buy from known-good retailers.

 

[Sid James]

@pjgh try imperial teas, they also have a loyalty discount scheme.

 

[pjgh]

@pjgh try imperial teas, they also have a loyalty discount scheme.

Noted. Cheers! Actually, I had bookmarked a couple of their Oolongs for a tentative foot back into that one.

If you have an electric frother, used to froth milk up for cappuccino etc then that will do the job in place of the chasen! If you get into matcha the chasen is definitely recommended. Normal whisks won't quite give you the right results in my opinion but could give it a go...

I don't, but noted on the regular whisks. I do have a steam frother on my espresso machine, but that's most definitely not the right thing to do. One to ponder ...

 

[Looney12345]

Noted. Cheers! Actually, I had bookmarked a couple of their Oolongs for a tentative foot back into that one.



I don't, but noted on the regular whisks. I do have a steam frother on my espresso machine, but that's most definitely not the right thing to do. One to ponder ...

Ha, no to the steam frother!

This is a good read for a no nonsense quick guide to making matcha, just found it on google;

http://www.thekitchn.com/how-to-whisk-a-bowl-of-matcha-139957

 

[pjgh]

This is a good read for a no nonsense quick guide to making matcha, just found it on google;

http://www.thekitchn.com/how-to-whisk-a-bowl-of-matcha-139957

"... Scott McDougall, a tea teacher who has studied formal tea ceremony for over 25 years." ... I bet he's a blast at parties!

Damn it! Bamboo whisk it is. I might not even like it, although the problem is ... if I do it wrong from the outset, I'll have a poor impression of the tea (like drinking green tea bags with boiling water ... to find that loose leaf green tea is phenomenally interesting and actually really nice). Bamboo it is, then. My JAJ Pyrex sugar bowl is just the right size for this.

"... the whisk is used just once" ... that's like saying to traditional shavers, "the brush is only used once". No, rinsed off and left whisk up to dry.

 

[Looney12345]

"... Scott McDougall, a tea teacher who has studied formal tea ceremony for over 25 years." ... I bet he's a blast at parties!

Damn it! Bamboo whisk it is. I might not even like it, although the problem is ... if I do it wrong from the outset, I'll have a poor impression of the tea (like drinking green tea bags with boiling water ... to find that loose leaf green tea is phenomenally interesting and actually really nice). Bamboo it is, then. My JAJ Pyrex sugar bowl is just the right size for this.

"... the whisk is used just once" ... that's like saying to traditional shavers, "the brush is only used once". No, rinsed off and left whisk up to dry.

Interested to hear how you get on, there are various ways to take matcha though (hot, cold with lemon etc) so give them a go. Be sure to whisk in straight lines not like a typical whisk at all.