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Chawang: What about the bowl shaped ones?
Sounds like it could have been fun. I’ll certainly check MingCha when we fly over.
M.Between the two I’m inclined to say green. Long’jing (if what I had was actually long’jing) at the top, though the April Mist Leo has is surprisingly versatile.
M.Nifty place, MingCha;I hadn’t heard of them until just now. That’s another place I’ll have to visit when I fly out to HK in a few years.
On the subject of gaiwan, I’ve been meaning to ask about shape. According to the article, the ones shaped like those two in lamppost’s post are great for cups and seem to be associated with green alone (from what I’ve seen here and on another site). But what about the shorter, wider ones? The gaiwan that, until last week or so, I used most often was of the shorter, wider type. Now my specific one is comparatively thick throughout the body – that is, compared to my narrow one. Is this the norm for the wide style gaiwan? Other sites have listed them as being for “Oolong and black” or “For Pu’er”.I used to use it for all my teas and hadn’t noticed anything negative. However it seems the taller, narrower one doesn’t hold heat well enough for pu’erh, while the shorter, thicker (there’s the key) one does. Thinking this would also hold true for black tea, as they use the same temperature water.And what is the association between steeping (specifically) green tea longer in the taller of the above gaiwan? Is it heat retention related?Where does white tea find itself best served?Thinking there are some subtleties yet unknown to me.M.I’m not certain what a mung bean tastes like. I have some in the fridge, but they were for a cooking project I never got to doing (which is reminding me to do it!). Currently, I am using .5 gram of leaves in 50ml of water, heated out to 85 degrees. The gaiwan I prefer for it is relatively thin, which I suppose plays a part in it.
This tea, I’ve noticed, has kept a consistant flavor. I am often somewhat lazy / busy, and I tend to drink all my teas from the gaiwan with the leaves still in it. As of yet, I haven’t had much problem (it actually works very well with shu pu’er, in my slightly thicker gaiwan). I’ve tried steeping it in water that was too cold (lower to mid 70’s), resulting from properly temperatured water poured into an unpreheated gaiwan. It wasn’t as bold, but it retained the same general flavor profile. My second and third brews tend to be this way, as well, regardless of how I prepare the initial infusion. Sometimes the water is hotter.
M.
If I had to guess, it’s a lack of knowledge on some parts, but if the question is “Why”, the answer is usually “Money”.
A couple weeks back I tried a Vanilla Black Tea Bag for kicks at the office. I think I’d rather run headlong into one of the walls of the hanger next time. On the bright side, the vanilla part wasn’t bad.Appeasing your market’s also a big part. I think the U.S. has got it bad for sweet things, so you find a lot of “fruit flavorings”.M.That April Mist is a pretty good green; just about used up my stock of it. Even my girlfriend, who very generally hates things that are not sugared, drinks it (and eats the leaves). I decided on a different green this order, but I may consider it next time. It’s a great value, and a handy green for when guests just ask for “Green tea”.
I’ll agree on the China Green Tips. As I’ve probably said somewhere, those were my first “full leaf” teas. I have been meaning to get another tin so that I can do some experiments and weights on it (now that I have other full leaf greens). You get precious little in a bag, from what I remember; ordering anything other than their “Tall” is rather a waste.M.Well, looks like it doesn’t stop at just their Tazo brand: https://money.cnn.com/2012/11/14/news/starbucks-teavana/index.html
Mixed feelings. On one hand, -maybe- it’ll help people become more tea-aware…they’ll begin to google their purchases, and perhaps find the TeaGuardian (It was my curiosity of Tazo’s full leaf tea that brought me here, after all).On the other hand, Teavana already has an established “niche” – and it’s not nice, as a general thing. Starbucks gave the U.S. a lot of coffee culture. They also gave us a lot of bad coffee culture.All we can do is observe.M.Thanks! I’ll be sure to grab a few tubes before the year’s out, if I can.
Do you want me to add pictures to this one, like you asked Betty in the sticky thread?M.You are most welcome! The best part of these were how handy they were. My next order, I fully intend to grab at least one tube, primarily with the intent of taking them as easy travel-tea. Gifts are also good; I plan to start doing “tea tastings” with a few locals sometime around March – these would make appropriate and inexpensive “party favors”
M.
