You guys are so helpful..........

Re the snacks..... No cucumber sandwiches!!!! What little nibbles help
cleanse the palate? I thought of very light French cheeses and
cornichons. A Bucheron? Caprice des Dieux? I get your point which is
to engage their tastebuds. By the way, we are now talking about 350
people in the Ballroom --scares me a little since I ain't the world's
greatest organizer, but the hotel seems relaxed.

It's looking like September -- the hotel wants to mobilize their
marketing and media coverage and that takes time.

I cannot express enough my admiration and appreciation for the
response of people like you to my messages.

peter


On Jun 7, 10:31 pm, DogMa > wrote:
> What follows is probably redundant; might take me a while to read all
> the posted responses.
>
> > Black teas:
> > 1. A Darjeeling
> > 2. A Taiwan Lapsong
>
> To me, lapsang souchong is mostly about the smoke, and goes along with
> lychee and osmanthus-flavored types: good, but not tea. It's really
> moving in another dimension (added flavoring) to do this. If I had
> three, I'd do a Keemun mao feng, a new/old style high-ferment, aromatic
> Darjeeling (I've recommended one purveyor here recently) and a Yunnan
> gold. (Two, I'd drop the Keemun.) Black tea that isn't black - a nice
> touch, and introduces the tippiness proposition for "Far Too Good For
> Ordinary People" and that whole system, as well as the 2L+B for "fine"
> tea vs. stems & seeds for wild-arbor Puerh.
>
> In that vein, since good green Puerh is relatively inaccessible as to
> price, technique and taste, what about merging the Black and Puerh into
> Black/Red? The three above would go well with a decent cooked looseleaf
> Puerh.
>
> > Oolongs:
> > 3. Iron Goddess
>
> Personally, I would (and often do in tastings) drop the old TGY.
> Instead, as others have said, a really peachy dan cong with long,
> perfect leaves, and a fisted Anxi oolong of high roast and strong fragrance.
>
> > Greens:
>
> I agree with those who say that a less-fragile sencha might be safer.
>
> > Whites:
> > 7. White Peony: again, easy to enjoy and savor. I kept away from
> > Silver Needles ...... and it's a good
> > way to end the tasting - where we began, in Darjeeling.
>
> I try to move from lighter to heavier, and from fragrance-intensive to
> taste/mouthfeel-intensive teas. For me, that usually means
> white-green-oolong-black/red. So you could preserve the bookends. But
> I'd go with the silver needles, followed by the white peony. A tea with
> no color, delicate but very focused aroma and mild taste is a great way,
> in my experience, to bring the mind into resonance with tasting. If you
> want to fill the white slot with a Puerh silver needles, tea Gallery's
> 2004 special cake (still available a couple of months back when I bought
> another) is the best I've ever tasted, and would go well before a White
> Peony.
>
> > Anyway, back to the NYC event. ... hope that at least a few of you will be my guest at it.
>
> Will you be posting dates? Some of us live away from NYC, but get there
> occasionally.
>
> How will you handle snacks? Aside from the palate-clearing and
> something-to-play-with aspects, keeping blood sugar stable can be
> important in a serious tasting.
>
> Hope it goes well-
>
> DM