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Ice: I’ll double check, but I’m pretty sure it was Mongolian on the wrapper. They’re both rather distinctive, though. And on a small point of contention, yak’s don’t make milk – they’re males :p It’s the dri that makes the milk. That said, pretty much nobody I’ve met in the Anglophonic part of the world calls them dri or even naks – just yak.
Manila, it does sound pretty crazy. I can see the appeal, though, since milk and butter are both good foods.
M.
Well…that certainly removes my desire to buy much shu!
I frequent TeaChat, and the talk of counterfeiting abounds. This only makes the idea worse.
M.
Yeah, I’d taken “Dancong” to be a buzzword. I haven’t seen those pictures yet, though, I need to take a look tonight.
I wonder if it would be worth any of the region’s time to have backups in place if particular circumstances dictate that the regular crop isn’t going to pan out in a certain year. For all we know, had the processors been able to perform a more regular hongcha style processing, it could have been the next best thing.
Do stocks of this still find their way around? It sounds like something I’d be interested in.
M.
This makes me wonder if that really cheap shupu cake I had might have been adulterated in some way.
M.
Not particularly tippy, I think.
I’m with you on the Yunnanese greens. Sometimes I can manage to eek out something good, but it’s highly inconsistent – same parameters don’t result in the same cup!Oh well, this is all a learning process. I believe I’ll keep some Classics 58 around, if only for that rather potent first brew. I’ve never had Sichuan greens – just Fujian and Guangzhou if I recall. Where’s a good place to start?M.Ah, that’s how I’d be doing it if I had an infuser mug. Need to get one of those.
I had originally been making pu’er squares in a tea ball at the office, or western style (1g to 100ml in a 500ml pot) at home, but I’d gotten some Japanese teas with the kyusu that influenced my teamaking.
They suggested 4-6g for a 250ml pot, steeped for a short time (30s for bancha with boiling water, 60 with 80 degree water for sencha), with follow up infusions being very short – half as long at first. So, when the sencha ran out I tried it with Chinese style teas. It appears to work pretty well, though I think 1minute for white peony at 5g / 250ml is short. Follow up infusions at 30s onwards works just fine, though. Tried this with Qimen hongcha yesterday, did well.
M.
