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Is the method in which you obtain your teas also a business secret? I remember you mentioned at one point that you make deals with specific farms. Or maybe I am misremembering?
M.Good point, pancakes. I’ve purchased a gaiwan that I intend to use for gongfu tea. In the mean time, I’m mugging it up with a tea ball or what I’ve come to call Ghettofu – using a covered mug and decanting through a strainer into another, gungfu style. Much improvement awaits!
Leo: I received my first TeaHong order today. That was some seriously well packed tea – I’m certainly keeping those tubes well after they’re empty!
I have attempted an infusion of the puerh. I blanched it twice, though probably not correctly – what I did was place it in a strainer and then pour boiling water over it. Fell apart on the second shot at this (flipped it over after the first). First “blanch” gave me a pale liquid, and the second a fairly red one. I then infused it (as above with the ghettofu style) for 45 seconds in boiling water to see what that got me – and it was pretty good! Going to finish this off and rebrew it with a proper 3 or 4 minute infusion.
Thanks!
M.
I have recently tried genmaicha, which is the very essence of “adding things” to tea. This was in particular Hime brand genmaicha, which had toasted brown rice, green tea and popped sorghum (in that order) listed on the ingredients.
Pretty generally, it tastes like popcorn. I can’t really detect any tea taste at all, for better or worse.
I think once I figure out how to pop rice without a stove I may try making some at home with lower grade tea that doesn’t quite cut it on its own. Given the appearance of the sorghum, that’s probably the source of the popcorn like taste; I think cutting it out would certainly change the taste.
I would also be willing to experiment with other traditionally eastern grains/seeds like millet and buckwheat. I’ve also pondered adding slivered almonds to my tea-ball for mid-grade hojicha I drink. If any almond taste infuses out they would complement well I figure.
Growing up we used to add something like 2 cups of sugar per gallon of tea. I guess that counts as adding something, though in my reflection I really think I was just taking something away 😉
M.
So not a large chance of different forms appearing in the future?
Good that they are single portion sized! I’ll take a few in to work with me. Currently without a thermometer, so I fall back on teas that are boil-friendly (Hojicha, for example).
When blanched, will these squares fall to pieces, or will that happen during the proper brewing?
In your experience how many brews can I get away with using one serving? I remember an article on the main site mentioning loose puerh that survived upwards of 10 brewings without going south.
Thanks,
M.
That is certainly enlightening! So in this sense it’s a type of merchant. I had wondered if it was related to Hong Kong, but figured that was too easy. Like Longjing 43 I like the multifaceted approach to the name – it has depth. Thanks for the explaination!
M.
As an aside, what does the “hong” part of the name mean? You mentioned “tea hongs” in a puerh article, which means it’s likely an adjective. A perusal of the (at least 15) different entries for “hong” on Google Translate gave me everything from Red (hence Hongcha) to Great to “Death of a Prince” (薨).
Thanks,
M.
Are we able to start telling others about teahong or is it not ready for extra attention yet? I remember Leo mentioned it wasn’t “officially” launched yet, so I’ve kept mum (except my roomates who occasionally shoulder surf). I do tea-facts of the now on facebook and have thought about doing a name drop in a few.
M.Registered and ordered! Looking forward to trying out that April Mist.
One question: Is the 10% discount automatically deducted on new accounts or did I forget something?Thanks,M.
