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Fond past memories have a strong influence over us. A friend’s future mother-in-law was the daughter of a U.S. diplomat stationed in Morocco long ago. Naturally, she developed a taste for mint. I know she drinks mint tea to this day, but I’m not sure if it’s like what they drink in Morocco.
I was rather surprised it was green tea they used; I’d heard hongcha elsewhere. I still have an association that hongcha was what “caught on” in the greater world and greens were mostly a Sino-Nipponese thing. A prejudice that is obviously not founded in reality!M.I’ll give it a shot; I imagine it would work best for mid to lower temperature teas – greens and perhaps some oolongs.
Speaking of which, I have neglected to ask about hongchas. You have an order of preference listed as such:Shu cha types of Pu’ers > machine-made black tea > matured shengcha pu’er > browned styled Wuyi oolong/Tieguanyin > full leaf black tea > white tea > higher-fired green tea > baked/roasted green tea > classic style Phoenix oolongs > greeneroolongs > steamed green teaI have made good use of the first one on the list (this category is quickly becoming a favorite due to its apparent versatility). The second and the fourth are what I’m turning to in the future as an alternative. What comprises “machine made” black tea? How is it different from what is listed as “full leaf black tea” ? Are there any on TeaHong that would fall into the “machine made” category? I intend to give my incoming “Congu Rustic” a try (invariably, I’ll experiment with every tea I can out of curiosity) and I’m guessing it falls under the full leaf category.Thanks,M.I will also examine mine when they arrive a few weeks from now. So far I have not noticed any defects, but a minority of my selections have been in these packs.
M.I would presume teas such as Silver Needle whites need little in the way of blanching, as they’re neither curled nor particularly touched by microbial activity?
M.I have considered doing just that. Unfortunately, then I’d have to bring some kind of drinking vessel and some kind of strainer, along with the leaves. Gaiwan’s out of the question – too fragile. Considering building my own “travel kit” to bring with me biking, but that’s up in the air.
Also, I found the 50% brew to stay better tasting much longer than the 75% one. Could be a fluke, but that is my finding.M.True, that. Between the two I’d go for the rebrew; might retain flavour better.
Today’s attempt uses 3.2g in 450ml – around a “75%” brew, with respect to the 1g to 100ml. Going to see how that holds up compared to earlier.Thanks again for those tips!M.I can’t speak for hongchas, but I noticed that if I don’t blanch pu’erh it can often taste somewhat different – like all the flavors run together a bit. Leo has also stated something to this effect.
M.Hm. Perhaps I am especially sensitive to a nuttier flavor? Or perhaps some manner in my preparation draws it out. Could be a number of things – maybe I’m imagining something!
I’m going to try making it in a pot tomorrow afternoon and see how that changes things.M.Ah, so a little like Teavana then :/
Thanks for the inference on the bowl shape. I did notice it had a thicker body and rim than the other ones I had. Loans itself reasonably well to pu’erh, though I haven’t had it in anything other than a ceramic pot (loose) or mug (compressed squares) so maybe in the bigger picture it’s not that great.
The ones above, are they mould made or semi-mould made?M.
