I’ve ordered some tea… Actually, I put a lot more tea into the virtual shopping basket but then I decided to scale it back, so I just ordered ¾ of the tea I actually had in my shopping basket.
The codes refer to the tea shop I use here in Switzerland.
Here’s the list:
No Sencha Uji nor Sencha Zairai this time. No Da Hong Pao.
Drinking tea at the Song Cha Xie in Nan Liang Garden, Hong Kong
#Tea
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Today a very simple tag(tea): genmaicha is green tea with roasted popped rice, giving it a flavour of wood, or nuts. The instructions say 80°C for 3–4min but I don’t like bitter tea so I just steep it for 2min.
“… brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to … as “people’s tea”, as the rice served as a filler and reduced the price of the tea, making it more available for poorer Japanese.” – Genmai, on Wikipedia
Green tea and popped brown rice in a tea bowl, ready for some hot water
– Alex 2020-10-29 17:15 UTC
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Tea is as complicated as life! A tea that refreshes is not a tea that I’d drink all day. Do you think that tea brewed in a nice tea pot tastes better than one brewed in a mug?
– Alok 2020-10-30 10:30 UTC
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No, I brew it in mugs and cups all the time. I just use the pot when I brew for two. 😀
– Alex Schroeder 2020-10-30 11:20 UTC
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Yesterday I drank the non-fancy green tea from Hubei province in China, E Xiang Cha. The shop tells me E is short for Hubei; Cha is tea and Xiang is … I don’t know. Fragrant? At least according to babelcarp.org.
The shop had it in the 眉茶 category which babelcarp.org tells me is the eyebrow shape. I confess not looking at tea leaf shape too much.
I let it steep for 2min at 80°C. It’s mild but lacks fruitiness to fill the void. Today I used 3min and liked it. I decided to steep twice more, for 4min and for 5min. By the third time, all that remains is a flowery sweetness. I like it.
– Alex 2020-10-31 10:32 UTC
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Drinking Long Jing Nr 43.
– 2020-11-24 15:50 UTC
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Drinking Wuyi Oolong. I love the earthy sweetness.
– 2020-12-21 20:05 UTC
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Drinking Tan Yang Gong Fu. I love the honey smoothness.
– Alex 2021-04-12 07:23 UTC
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Drinking Sencha Fukamushi. Nice. Simpler than the previous ones, I feel.
– Alex 2021-05-20 09:29 UTC
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Drinking Shincha Yame. Very umami. In fact, it’s one of those teas if you take a spoon full of tea and a tiny cup, and let it steep for more than 60s, it might be too strong. There’s hardly any color in that first steep and yet it’s so strong it starts reminding me of soap. So use a light touch. 40s–10s–10-20s–30s, something like that?
– Alex 2021-07-28, edited 2021-08-07
