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I finally got around to trying a compressed hongcha:
Not great. They are more compact than anything I’ve ever come across before. Even when steeped in 90+ degree water for ten minutes, they don’t fully dissolve, so you get this weak infusion. Much too much work.That site also briefly had hand-rolled hongcha balls at about 1.5g each, but they are no longer economical for the company to carry.M.Commercial operation = TeaHong?
In any case, thanks for letting us know what’s going on. I think all of us here have picked up on your busy schedule taking much of your time. It’s an admirable quality, being able to do long hours, I get antsy doing 10 hour stretches at work as it is sometimes and I work one of those feast-or-famine types.
Looking forward to the new articles, should tie in with what I’ve found delving into other fora and blogs. Taiwanese oolongs seem to have a high regard in the oolong drinking community at TeaChat. I have one or two samples sitting in my cabnet I’ve been putting off that I should probably get to this weekend…
Regarding the gym, when I bug out of the office I’ll see about linking you some compressed workouts to remedy that – these are all bodyweight, no equipment/gym required types.
M.
The TGY did very well. Best so far, even. I liked it enough that I am doing it again, reusing the same leaves and infusing it from the time I left this morning to whenever I get home.
M.
Well, this land between the two rivers is a little less ancient 🙂
https://en.wikipedia.org/wiki/St._Mary%27s_County,_Maryland
I remembered I still had some double baked TGY, so I began the infusion last night. I’ll know how well that turned out this evening.
M.
Indeed; I originally selected pu’er because of just how much I had. What I might try to do is brew 1.5l of it western style (500ml at a time!) and see how well that cools.
Regarding the tieguanyin, I think on my next order I’ll get a baked one specifically for this kind of experiment. I expect they should be blanched, but sitting immersed in so much water for so long might not require that.
I hadn’t a chance to make anything last night unfortunately, but tonight I plan to try a different green tea to see how it works out. I predict Zenghe style whites, with something of a stronger flavor, would work alright. Not sure about Fuding, though, as I suspect their subtleties would be lost.
M.
I have recently gotten into Sencha. According to this package, I should use 3 ounces of water at 180F, with 2 grams of leaves and steep for 60 seconds.
So, after unscrambling the mixed units, it appears to call for 83 degree Centigrade water, with 1g of Sencha to every 45ml of water. This isn’t too far off the 2g to 100ml suggested in the “Measurements” article for “Proper Tasting”.
Using my kyusu, which is a 250ml volume, that looks like 5.5g in the pot. Unless my math is wrong. I can manage to get about 3 infusions (60s, 15s with boiling, 45s with boiling) before it gets weak. Actually, might be a good idea to take Leo’s last post and this one and separate it into it’s own thread.
M.
Probably best to keep to truth. If the flat-roasted leaves from outside of West Lake cannot be called Longjing truthfully, then perhaps another name is in order.
M.
