For over two years I've been addicted to loose teas after discovering
them in my years of college. As a matter of convenience and perhaps
what I feel to be an economical gesture on my part, I've tried going
back to bagged teas. No use. No way Jose. Good Earth China Black no
longer does it for me. I have too much of a jones for loose tea. But
now I feel it is time to move on to something new. Seasons are changing
as well as my palate. And as always, I'm searching for my holy grail of
all teas.

These teas are currently in my pantry:

Gyokuro from Teavana - A gift from my beloved sister. I am finishing
the last cup of the kiddy right now. This is my first jump into
gyokuro aside from trying matcha one time at a tea ceremony I was
invited to in high school. Expecting something grassy and harsh, I
discovered why this tea translates to 'Jade Dew.' Deliciously simple
but complex in tones, the vegetal taste grew on me. The flavors really
come out in my gaiwan.

Black Dragon Lapsang Souchong from Upton - the crown jewel in my tea
chest. Aside from water and beer, I drink this most fervently. The
smokiness evokes memories of Latin masses of my childhood and thuribles
emitting those most heavily charcoal scented vapors. I normally take it
at night as I smoke my pipe tobacco, followed by a shot of scotch to
clean my palate.

Republic of Tea's Gu Zhang Mao Jian tea - Maybe my palate is just not
refined enough, but this tea just doesn't have...well...any taste! It
is like drinking a tiguanyin oolong at the fourth infusion. Fragrant
loose, yes, but just not good enough.

Extra Bergamot Earl Grey from Upton - a gift from my fiancee's parents.
While I initially believed this would be some pretty rank stuff, it
isn't that bad. I wouldn't drink it every day as I normally shy away
from the fruity smelling teas, but this is okay with some sugar and a
snack like graham crackers or Chessmen biscuits.

Special Grade Tiguanyin by Uptons: Mellow and flowery, this was last
year's Christmas present from my fiancee. I've finished it just a few
days ago, and I adore it. Really helps digestion it seems, too. (I have
a very sensitive stomach).


So, now I am wondering where to go from here. What should I look into
folks? Should I be bold and step into the realm of pu-erh? Or something
completely different? Suggestions?

two words: tea blending

Life will never be the same

Hi from a fellow puffer.
Same situation as with those gazillion of different pipe weeds - way
too many too mention.
Just keep exploring AND stay tuned to rfdt. We´d be happy to confuse
you some more

Happy journey,
Karsten [coming up: FF Darjeeling pouchong]



Mike Fulton wrote:
> For over two years I've been addicted to loose teas after discovering
> them in my years of college. As a matter of convenience and perhaps
> what I feel to be an economical gesture on my part, I've tried going
> back to bagged teas. No use. No way Jose. Good Earth China Black no
> longer does it for me. I have too much of a jones for loose tea. But
> now I feel it is time to move on to something new. Seasons are changing
> as well as my palate. And as always, I'm searching for my holy grail of
> all teas.
>
> These teas are currently in my pantry:
>
> Gyokuro from Teavana - A gift from my beloved sister. I am finishing
> the last cup of the kiddy right now. This is my first jump into
> gyokuro aside from trying matcha one time at a tea ceremony I was
> invited to in high school. Expecting something grassy and harsh, I
> discovered why this tea translates to 'Jade Dew.' Deliciously simple
> but complex in tones, the vegetal taste grew on me. The flavors really
> come out in my gaiwan.
>
> Black Dragon Lapsang Souchong from Upton - the crown jewel in my tea
> chest. Aside from water and beer, I drink this most fervently. The
> smokiness evokes memories of Latin masses of my childhood and thuribles
> emitting those most heavily charcoal scented vapors. I normally take it
> at night as I smoke my pipe tobacco, followed by a shot of scotch to
> clean my palate.
>
> Republic of Tea's Gu Zhang Mao Jian tea - Maybe my palate is just not
> refined enough, but this tea just doesn't have...well...any taste! It
> is like drinking a tiguanyin oolong at the fourth infusion. Fragrant
> loose, yes, but just not good enough.
>
> Extra Bergamot Earl Grey from Upton - a gift from my fiancee's parents.
> While I initially believed this would be some pretty rank stuff, it
> isn't that bad. I wouldn't drink it every day as I normally shy away
> from the fruity smelling teas, but this is okay with some sugar and a
> snack like graham crackers or Chessmen biscuits.
>
> Special Grade Tiguanyin by Uptons: Mellow and flowery, this was last
> year's Christmas present from my fiancee. I've finished it just a few
> days ago, and I adore it. Really helps digestion it seems, too. (I have
> a very sensitive stomach).
>
>
> So, now I am wondering where to go from here. What should I look into
> folks? Should I be bold and step into the realm of pu-erh? Or something
> completely different? Suggestions?

Mike Fulton wrote:

> So, now I am wondering where to go from here. What should I look into
> folks? Should I be bold and step into the realm of pu-erh? Or something
> completely different? Suggestions?

My bricks-and-mortar tea shop has more teas than I can possibly try,
even counting only the premium stuff. There are always more avenues to
explore.

Tried a good Darjeeling? Your post lists your collection at the moment
but not what you've tried in the past. Since you like Lapsang
Souchong, I'd recommend you try Keemun as well (not particularly smoky
- though I suppose that depends on how it's treated - but a bold
flavour).

Maybe the world of pu-erh beckons, but I can't comment on that

Cheers,
Gavin

Mike Fulton wrote:
> For over two years I've been addicted to loose teas after discovering
> them in my years of college. As a matter of convenience and perhaps
> what I feel to be an economical gesture on my part, I've tried going
> back to bagged teas. No use. No way Jose. Good Earth China Black no
> longer does it for me. I have too much of a jones for loose tea. But
> now I feel it is time to move on to something new. Seasons are changing
> as well as my palate. And as always, I'm searching for my holy grail of
> all teas.
>
> These teas are currently in my pantry:
>
> Gyokuro from Teavana - A gift from my beloved sister. I am finishing
> the last cup of the kiddy right now. This is my first jump into
> gyokuro aside from trying matcha one time at a tea ceremony I was
> invited to in high school. Expecting something grassy and harsh, I
> discovered why this tea translates to 'Jade Dew.' Deliciously simple
> but complex in tones, the vegetal taste grew on me. The flavors really
> come out in my gaiwan.
>
> Black Dragon Lapsang Souchong from Upton - the crown jewel in my tea
> chest. Aside from water and beer, I drink this most fervently. The
> smokiness evokes memories of Latin masses of my childhood and thuribles
> emitting those most heavily charcoal scented vapors. I normally take it
> at night as I smoke my pipe tobacco, followed by a shot of scotch to
> clean my palate.
>
> Republic of Tea's Gu Zhang Mao Jian tea - Maybe my palate is just not
> refined enough, but this tea just doesn't have...well...any taste! It
> is like drinking a tiguanyin oolong at the fourth infusion. Fragrant
> loose, yes, but just not good enough.
>
> Extra Bergamot Earl Grey from Upton - a gift from my fiancee's parents.
> While I initially believed this would be some pretty rank stuff, it
> isn't that bad. I wouldn't drink it every day as I normally shy away
> from the fruity smelling teas, but this is okay with some sugar and a
> snack like graham crackers or Chessmen biscuits.
>
> Special Grade Tiguanyin by Uptons: Mellow and flowery, this was last
> year's Christmas present from my fiancee. I've finished it just a few
> days ago, and I adore it. Really helps digestion it seems, too. (I have
> a very sensitive stomach).
>
>
> So, now I am wondering where to go from here. What should I look into
> folks? Should I be bold and step into the realm of pu-erh? Or something
> completely different? Suggestions?

Try more oolongs first, I think, as oolongs are quite varied and you
can spend years drinking different kinds and never really have the same
cup twice. If you really feel like it, you can always buy a sample or
two of puerh from one of the vendors that sells it, like Hou De.
However, I think there's plenty for you to try in the world of oolong,
and stop getting teas from Teavana .

MarshalN
http://www.xanga.com/MarshalN

MarshaIN wrote:
> Try more oolongs first, I think, as oolongs are quite varied and you
> can spend years drinking different kinds and never really have the same
> cup twice. If you really feel like it, you can always buy a sample or
> two of puerh from one of the vendors that sells it, like Hou De.
> However, I think there's plenty for you to try in the world of oolong,
> and stop getting teas from Teavana .
>
> MarshalN
> http://www.xanga.com/MarshalN

Well, I wasn't the one who shopped at Teavana. That was my sisters
doing. She brought me back a catalogue. The teas are hella expensive.
Doesn't go well with my cheap nature.

I bought some Pu-Erh Xiao Tuo Cha from my local tea shoppe this
morning. My vendor also threw in a small bag of Buddha's Palm Oolong
for me as I am a regular customer.

I'm sitting down to the Xian Tuo Cha right now. Brewing it in my
gaiwan, it is dark, earthy, and viscous. It looks like something which
has seeped in from the bowels of Mordor. The fragrance is dark, earthy,
with a hint of hay or some other dry grass.

Tasting notes: Earthy, with a kind of molassy finish.

I haven't tried the Buddha's Palm yet. I'm sure I am in for a treat.

-Michael

Mike Fulton wrote:

> Well, I wasn't the one who shopped at Teavana. That was my sisters
> doing. She brought me back a catalogue. The teas are hella expensive.
> Doesn't go well with my cheap nature.
>
> I bought some Pu-Erh Xiao Tuo Cha from my local tea shoppe this
> morning. My vendor also threw in a small bag of Buddha's Palm Oolong
> for me as I am a regular customer.
>
> I'm sitting down to the Xian Tuo Cha right now. Brewing it in my
> gaiwan, it is dark, earthy, and viscous. It looks like something which
> has seeped in from the bowels of Mordor. The fragrance is dark, earthy,
> with a hint of hay or some other dry grass.
>
> Tasting notes: Earthy, with a kind of molassy finish.
>
> I haven't tried the Buddha's Palm yet. I'm sure I am in for a treat.
>
> -Michael

Those are cooked puerh, and the small tuo are usually made with
fannings or otherwise low grade stuff, mushed together to form a tuo.
There's also raw puerh, which is nothing like cooked puerh. Try those
sometime too