+ TEA. THAT'S IT: TEA. THE END. +
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@Seul said in + TEA. THAT'S IT: TEA. THE END. +:
Anyhow... It's summer... It's been fucking HOT (up to 38C°), so I decided against buying expensive tea... Just cheap shit to drink at work and whilst hiking...
I'd recommend buying a high quality Fukamushi and using the cold brew method. It'll change your summer life <3.
You're it.
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@pechelman said in + TEA. THAT'S IT: TEA. THE END. +:
Did a little tariff panic buying and enjoying a free sample that came with the order. None of it was hit yet with one thankfully.
That looks tasty ad! I really need to dive into Chinese teas.
You're it.
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@RobeOfTheMagi said in + TEA. THAT'S IT: TEA. THE END. +:
Fukamushi
I'm am fucking on this! I usually try not to "waste" expensive tea by drinking them cold (as I almost always do)...
How long d'you usually let it seep lad? For cold brew coffee I do 18-24 hours. Might not appy to tea though... -
@RobeOfTheMagi it's been a fun journey and ive been finding a lot of my preconceived ideas around what teas taste like for things like oolong, black, and white teas are not really representative of what they really are thanks to prepackaged, lower-grade, conveniently packaged versions. (i.e. tea bags)
Mostly I've found that I REALLY like white tea, that oolong is ultra diverse and not just "smoky tea", and that black tea doesnt mean Lipton or Lyons or whatever. Puerh has been quite the rabbit hole as well and love how much diversity there is.
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@Seul That's a great investment! Does it work with pu'er?
I just cold-infuse my green tea for about 15-20 minutes. By then the tea has a rather sweet flavour, since the bittern does not really get released much at low temperatures. I love Fukamushi for cold brews, because the deep steamed tea reales its flavours quite generously.
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@pechelman I also love the return you get when investing in higher quality tea. You can really get a lot of tea out of higher grade leaves, since you can brew the same leaves many times over and taste all the different nuances.
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One of my teapots is this smallish pot. It has a ”stubborn” shape, not very elegant but the white color is intense, thick and beautiful. I suppose it is chinese. Somebody has had it mended with silver. The method is gintsugi and for me the cheaper silver suits its modest shape better than more posh gold of kintsugi. Of course for chinese green tea only. -
My daily matcha. Modest massproduction chawan.
I wonder from where Haraki-san has taken the hue for his green colors, for ex. IHTL-1501-OLVI. I could suggest matcha but I dont know whether he is a matcha-man.
