I've found that my tastes are mostly for oolong and black teas. I've tried
several green teas (two or three quality Japanese teas, Chinese gunpowder)
and find that with a couple of exceptions, I don't like them very much,
perhaps for the same reasons people who like them, *do* like them. I don't
like the "freshly-mowed grass" or vegetable taste. Sorry if that wasn't
very diplomatic.

I've do like the green Darjeeling I've had from Stash, possibly because the
Darjeeling overtones temper the "green-ness". I also loved the Pi Lo Chun I
got some time ago from Teas of Green, but the same tea from a couple of
other sources was nowhere near the same experience.

I'll probably try a couple of the fruit-flavored greens, and while I have no
problem with that in principle, I wonder if I'm missing something.

Any suggestions?

Warren

"Warren C. Liebold" writes:

I've found that my tastes are mostly for oolong and black teas. I've tried
several green teas (two or three quality Japanese teas, Chinese gunpowder)
and find that with a couple of exceptions, I don't like them very much,
perhaps for the same reasons people who like them, *do* like them. I don't
like the "freshly-mowed grass" or vegetable taste. Sorry if that wasn't
very diplomatic.

I've do like the green Darjeeling I've had from Stash, possibly because the
Darjeeling overtones temper the "green-ness". I also loved the Pi Lo Chun I
got some time ago from Teas of Green, but the same tea from a couple of
other sources was nowhere near the same experience.

I'll probably try a couple of the fruit-flavored greens, and while I have no
problem with that in principle, I wonder if I'm missing something.

Any suggestions?


If you've brewed them all with sub-boiling water between 150 and 180
degrees F, then if you don't like them, you don't like them. Try a
couple of whites and a yellow if you can find one.

My impression of the greens is that they really need to be fresh (a
Chinese woman I met only drinks them in the summer) and the water
temps have to be lower than boiling. Oolong/pu'erh teas tend to be
what the Chinese here drink besides the greens (and there are whites
available locally, too).

--
Rebecca Ore
http://mysite.verizon.net/rebecca.ore

"Warren C. Liebold" wrote:

I've found that my tastes are mostly for oolong and black teas. I've tried
several green teas (two or three quality Japanese teas, Chinese gunpowder)
and find that with a couple of exceptions, I don't like them very much,

[snip]

I'll probably try a couple of the fruit-flavored greens, and while I have no
problem with that in principle, I wonder if I'm missing something.

Any suggestions?

What are your feelings about Japanese food? Not tempura or teriyaki,
but something more refined like raw fish or buckwheat noodles or nori
seaweed? If those also do nothing for you, then coming to an
appreciation for Japanese tea may prove daunting.

Are you missing something? Yes, you are. Really. That's the god's
honest truth.

--crymad

"Rebecca Ore" asked...

If you've brewed them all with sub-boiling water between 150 and 180
degrees F, then if you don't like them, you don't like them. Try a
couple of whites and a yellow if you can find one.

My impression of the greens is that they really need to be fresh (a
Chinese woman I met only drinks them in the summer) and the water
temps have to be lower than boiling. Oolong/pu'erh teas tend to be
what the Chinese here drink besides the greens (and there are whites
available locally, too).

--
Rebecca Ore
http://mysite.verizon.net/rebecca.ore

Yes. I've been using water at about 170 degrees. I do like white tea,
although I wouldn't say I prefer it to blacks or oolongs.
I had a feeling that freshness may have been the difference between the Pi
Lo Chun I got from Teas of Green (good but expensive) and the Pi Lo Chun I
got from others.

Warren

"crymad" asked:

What are your feelings about Japanese food? Not tempura or teriyaki,
but something more refined like raw fish or buckwheat noodles or nori
seaweed? If those also do nothing for you, then coming to an
appreciation for Japanese tea may prove daunting.

Are you missing something? Yes, you are. Really. That's the god's
honest truth.

--crymad

Yeah, well consistency may not be my strong suit. I love Japanese food.

Warren

"Warren C. Liebold" wrote:

"crymad" asked:

What are your feelings about Japanese food? Not tempura or teriyaki,
but something more refined like raw fish or buckwheat noodles or nori
seaweed? If those also do nothing for you, then coming to an
appreciation for Japanese tea may prove daunting.

Are you missing something? Yes, you are. Really. That's the god's
honest truth.

--crymad

Yeah, well consistency may not be my strong suit. I love Japanese food.

Heh-heh...so what's your problem? To your tongue, does green tea really
taste bad? Or does it taste...boring?

Though I believe the best green teas bring one closer to God than can
anything else you can legally ingest, this door is not open to all. My
native Japanese wife drinks Darjeeling for breakfast and usually Oolong
after meals. So even birthright, it appears, doesn't guarantee passage.

--crymad

have you tried korean greens-
www.shanshuiteas.com
or www.imperialtea.com
green tea blends
"Warren C. Liebold" wrote in message
ink.net...
I've found that my tastes are mostly for oolong and black teas. I've
tried
several green teas (two or three quality Japanese teas, Chinese gunpowder)
and find that with a couple of exceptions, I don't like them very much,
perhaps for the same reasons people who like them, *do* like them. I
don't
like the "freshly-mowed grass" or vegetable taste. Sorry if that wasn't
very diplomatic.

I've do like the green Darjeeling I've had from Stash, possibly because
the
Darjeeling overtones temper the "green-ness". I also loved the Pi Lo Chun
I
got some time ago from Teas of Green, but the same tea from a couple of
other sources was nowhere near the same experience.

I'll probably try a couple of the fruit-flavored greens, and while I have
no
problem with that in principle, I wonder if I'm missing something.

Any suggestions?

Warren





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Checked by AVG anti-virus system (http://www.grisoft.com).
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"Warren C. Liebold" wrote in message link.net...
I've found that my tastes are mostly for oolong and black teas.

Hey Warren,

I think you should try Puerh, try some cooked and un-cooked to get an
idea of what you like. BUT, try good quality only, don't be cheep
though, otherwise you will get wrong impression.

"Joanne Rosen" wrote in message
ink.net...
have you tried korean greens-
www.shanshuiteas.com
or www.imperialtea.com
green tea blends


Thanks!

Warren

Try Green Tea Mouse Cake. I had it once in an oriental restaurant it was
great. http://teameister.com/
"Warren C. Liebold" wrote in message
ink.net...
I've found that my tastes are mostly for oolong and black teas. I've
tried
several green teas (two or three quality Japanese teas, Chinese gunpowder)
and find that with a couple of exceptions, I don't like them very much,
perhaps for the same reasons people who like them, *do* like them. I
don't
like the "freshly-mowed grass" or vegetable taste. Sorry if that wasn't
very diplomatic.

I've do like the green Darjeeling I've had from Stash, possibly because
the
Darjeeling overtones temper the "green-ness". I also loved the Pi Lo Chun
I
got some time ago from Teas of Green, but the same tea from a couple of
other sources was nowhere near the same experience.

I'll probably try a couple of the fruit-flavored greens, and while I have
no
problem with that in principle, I wonder if I'm missing something.

Any suggestions?

Warren





---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.399 / Virus Database: 226 - Release Date: 10/9/02

Warren,

Many good suggestions have already been made, especially concerning freshness
and temperature. Of course, it's possible green tea is just not for you, but
the world of greens is quite vast, and it's just possible you haven't found the
one or several that appeal to you yet. I have lots to learn myself.

Some teas you mentioned trying are really rather distinctive (in my mind) such
as the Japanese teas and pi lo chun. Japanese greens can be quite sharp in
flavor and far "greener" (thinking of your mown grass analogy) than greens from
China or elsewhere. I like them, but I can readily understand someone not
going for them. Pi lo chun (in my limited tasting so far) is possessed of a
specific basic flavor note which may not be for you.

Among the Chinese greens there is not only the vegetal -- you will discover the
flowery ones (like Meng Ding yellow), resinous ones (like Shinya Yinzhen),
austere and noble ones (really good dragon wells). And other taste parameters
I'm not thinking of at the moment.

For "green" teas that may be more similar to what you already like:

In the puerh line, the Silver Needles Beencha (green puerh) available from Silk
Road and IPOT is something you may find intriguing, as its flavors are rather
bold and come from all over the spectrum, and yields a reddish brew. Same for
some Yunnan greens I've had, which have more the intense character of many
blacks.

And the couple of Bai Mu Dans I've tried seem to have leanings in the oolong
direction. Though other drinkers may not get that the way I do.

Exploration seems to be the key. Buying from a good vendor is important.
Getting a wide range of samples (from someone who packs fresh samples
carefully) may be one way.

Joe

Thanks!


"Joseph Kubera" wrote in message
...
Warren,

Many good suggestions have already been made, especially concerning
freshness
and temperature. Of course, it's possible green tea is just not for you,
but
the world of greens is quite vast, and it's just possible you haven't
found the
one or several that appeal to you yet. I have lots to learn myself.

Some teas you mentioned trying are really rather distinctive (in my mind)
such
as the Japanese teas and pi lo chun. Japanese greens can be quite sharp
in
flavor and far "greener" (thinking of your mown grass analogy) than greens
from
China or elsewhere. I like them, but I can readily understand someone not
going for them. Pi lo chun (in my limited tasting so far) is possessed of
a
specific basic flavor note which may not be for you.

Among the Chinese greens there is not only the vegetal -- you will
discover the
flowery ones (like Meng Ding yellow), resinous ones (like Shinya Yinzhen),
austere and noble ones (really good dragon wells). And other taste
parameters
I'm not thinking of at the moment.

For "green" teas that may be more similar to what you already like:

In the puerh line, the Silver Needles Beencha (green puerh) available from
Silk
Road and IPOT is something you may find intriguing, as its flavors are
rather
bold and come from all over the spectrum, and yields a reddish brew. Same
for
some Yunnan greens I've had, which have more the intense character of many
blacks.

And the couple of Bai Mu Dans I've tried seem to have leanings in the
oolong
direction. Though other drinkers may not get that the way I do.

Exploration seems to be the key. Buying from a good vendor is important.
Getting a wide range of samples (from someone who packs fresh samples
carefully) may be one way.

Joe

Not many people really like a very vegetal tasting green tea, watch
your brewing temperatures cuz you might be cooking the leaves instead
of brewing them.

you can try teas like Anji Bai Pian, white leaves from Anji County
processed the green tea way, not vegetal at all, yet when fresh,
smells of nuances of some oolong teas with a very smooth pale greenish
yellow brew.


Tian Mu Qing Ding, Tai Ping Hou Kui, Dong Ting Bi Luo Chun, etc are
very very slightly vegetal.

Green Pu-erhs are not vegetal at all, but you hafta watch your brewing
times due to the astringency.