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Here is a general question for anyone and everyone on the forum. Usually we post on topics that we are curious about. However, what about which teas we drink on a daily basis? Also, why do you drink those teas? Is there much variety, or do you have a daily routine?
For myself, I would say that my most common drink is loose leaf green tea of various types. I tend to drink Kaihua Longding and Huangshan Maofeng quite a bit. Sometimes I will drink Bai Mudan white tea as well, though. I like that these teas are not too cooling, but are still refreshing and pleasant, with good health benefits. I have only tried Fuding Bai Mudan, though, and I want to try Zhenghe Bai Mudan.
In the cooler seasons, I try to bring in some oolongs and shu pu’er tea as well. In general, if I feel cold at all, I would prefer to drink a warming tea. I like the earthy and “old” taste of shu pu’er. Somehow it reminds me of old trees, old houses, old attics, and old books.
The way I make tea is just with hot water in a large thermos, infusing the tea in a porcelain gaiwan, and then drinking it out of a porcelain bowl. I have a simple lifestyle, so I have a similarly simple way of making tea.
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I used to be drinking Darjeeling and English breakfast, but after I have found out about the taste difference and health benefits of different teas (thanks to Tea Guardian), I am switching between a few teas each day. I think my favorite till now is White Peony. I steep my tea in a two cup teapot using freshly boiled water. I have been reading about this gaiwan thing and really want to try it.
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There maybe over 20 tins or packs or different teas in my drawer. To me, it is great fun to pick any one of them whenever I prepare tea and find out something new about a tea variety (selection?) I have a mug with a large metal strainer, a porcelain teapot and recently a gaiwan for daily use. They all make different effects for the same tea!
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According to the Buddhist priest only water from a slow-moving stream was acceptable for making tea and the tea leaves had to be placed in a porcelain cup. The perfect place for enjoying the brew was in a pavilion next to a water lily pond, preferably in the company of a woman. The Chinese tea beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, soy sauce and vinegar. -
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That monk may also be wearing a Rolex, drives a Rolls Royce, and makes tens of millions thru some famous Kung Fu Temple! LOL
I like this topic that pancakes started. As for the way I drink tea outside of professional needs, it varies in different occasions. Mostly I use a 350 ml mug holding tea from a 500 ml pot. The tea maybe a green, a black, or a white, but mostly it is an oolong, very likely a Phoenix oolong (Fenghuang Dancong).When I want real taste, however, I use either a gaiwan or a Yixing pot and drink with a small porcelain gongfu teacup. Sometimes it can be a hand thrown ceramic cup, or a wide top tea bowl, dependent on the mood. I do that mostly with close friends or someone I love or when I want some time out. Any tea would be used, but only very fine quality ones. I like especially Phoenix (again), pu’ers (particularly after dinner), or Wuyi oolongs for such time.When I am traveling, the usual tool I bring is a 150 ml taster’s mug. If I am bringing tea, I bring a bouquet style Phoenix oolong. It’s not only my tea, but also my life-saver if I am under slept or overworked when traveling, which I am all the time.
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According to the Buddhist priest only water from a slow-moving stream was acceptable for making tea and the tea leaves had to be placed in a porcelain cup. The perfect place for enjoying the brew was in a pavilion next to a water lily pond, preferably in the company of a woman. The Chinese tea beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, soy sauce and vinegar.
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