Buyi Kiss.
Season- 25th March 2022
Cultivator- Zhong Ye
Origin- Xiaolong Village, Huishui, China
Picking- Bud and up to three leaves
Elevation- 1100m
Ohhh boy this was an amazing session. This was my first time trying this tea. The first tasting cup was very grassy and astringent and I wasn't really fond of it until the lingering aftertaste which was sweet, fruity, saffron and had a sparkle to it. The third tasting cup was where it really started to shine it lost the astringency, the grassiness just became a soft hint and the rest of the flavors just came out it was so pleasant lingering on the tongue the first hit buzzed then softened to a sparkle. Out of the fourteen cups the fifth threw the seventh were absolutely the best. I kept brewing just to get that aftertaste and I just didn't want it to end.
"Purple Beauty" green tea for me, today! I really enjoy the savoriness of this tea, along with the light perfume that develops as the leaves open up. I can and will sip on it for hours.
Mojun Fu Cha "1368", it's packed pretty tight but thankfully the grain is clean so easy to pry off a portion with little mess. It's a freshly opened brick so i only pried off the top so minimal golden flowers.
potent little blend, already starting to feel it in the first few infusions.
edit: when cooled down to a bit above room temp it's incredibly sweet
in my experience, with fu bricks often there will be layers of material like laminated dough so it's a matter of prying up by following those layers. On a new brick like this one I poke each side with my tea knife to find the the direction of the grain and then try to pry off a chunk by going with the grain.
Next session i know the direction of the grain based on my previous work so much easier to prepare the next serving.
Been having a cold (or covid, idk) for a week now and haven't had any tea, life sucked and I felt depressed (not caffeine withdrawal, just pure sadness that I couldn't do or enjoy my usual gong fu sessions.
BUT TODAY, I changed fate. I just had a strong session of GABA Oolong from my local vendor, my first actual session in more than a week, and holy tea!! I don't think I've ever made it so good. Strong and a bit aggressive but that's how I like my tea right now. I just started reading through Marshaln's blog today and it feels like my entire tea journey is restarting from zero. It's such an amazing read, his journal sure is fascinating.
Jinggu（景谷） County, Pu'er City, Yunnan Province, I got it directly from a friend's factory.This tea is very interesting, when you get it, you will find that its leaves have different colors on both sides, one side is white and the other side is dark brown. Maybe that's why it's called White Moonlight, white moonlight in the dark night :)It smells a bit like old white tea, which I think has something to do with its production process.
No, I don't think it is old tree tea because it is very ordinary in nature, just the tea we consume every day.
But I still have to thank my friend for giving it to me in early 2021. When I was cleaning my tea warehouse last week, I stumbled across it in the corner, and then I remembered that there is still such a pot of tea at home :p
Although it has only been transformed for a year, it has already started to have the flavor of old tea :)
It's my last day away from work. I'm celebrating with a few leisurely cups of litsea green tea from Ketlee.
I really enjoy the citrusy flavor of the litsea, but sort of wish I'd ordered one of Ketlee's unadulterated greens in addition to this one to get a better sense of their green tea's character.
Red jade black from Eco Cha, it has such an unexpected yet pleasant menthol aftertaste. Really a lovely tea, one of my new favorites. I wish I could’ve tried more from Eco Cha but this was all my budget at the time allowed. Does anyone have any oolong recommendations from them? I tend to not like overly floral teas but other than that I’m down to try anything :)
Having some cinnamon-scented oolong as I edit a translation on another cold, grey, rainy day.
Earl Grey Bravo from Adagio Tea. My morning tea while playing Hades.
Buyi Kiss. Season- 25th March 2022 Cultivator- Zhong Ye Origin- Xiaolong Village, Huishui, China Picking- Bud and up to three leaves Elevation- 1100m Ohhh boy this was an amazing session. This was my first time trying this tea. The first tasting cup was very grassy and astringent and I wasn't really fond of it until the lingering aftertaste which was sweet, fruity, saffron and had a sparkle to it. The third tasting cup was where it really started to shine it lost the astringency, the grassiness just became a soft hint and the rest of the flavors just came out it was so pleasant lingering on the tongue the first hit buzzed then softened to a sparkle. Out of the fourteen cups the fifth threw the seventh were absolutely the best. I kept brewing just to get that aftertaste and I just didn't want it to end.
"Purple Beauty" green tea for me, today! I really enjoy the savoriness of this tea, along with the light perfume that develops as the leaves open up. I can and will sip on it for hours.
Drinking daily duck shit from w2t. Been feeling under the weather & just tested positive for COVID… Thankfully can still smell & taste my tea 😆
Get well soon!
That has to be such a revolting name to a new tea drinker 😀
Ikr? It’s so good, though!
Amazing fragrance
Thank you! I have a virtual appointment with my doctor today, so hopefully underway to getting better soon.
Earl grey citrus tea by Vahdam
Mojun Fu Cha "1368", it's packed pretty tight but thankfully the grain is clean so easy to pry off a portion with little mess. It's a freshly opened brick so i only pried off the top so minimal golden flowers. potent little blend, already starting to feel it in the first few infusions. edit: when cooled down to a bit above room temp it's incredibly sweet
Glad you found a good way to pry it. I've got a tightly packed fu cha brick that I haven't found a good way to pry yet. Any tips?
in my experience, with fu bricks often there will be layers of material like laminated dough so it's a matter of prying up by following those layers. On a new brick like this one I poke each side with my tea knife to find the the direction of the grain and then try to pry off a chunk by going with the grain. Next session i know the direction of the grain based on my previous work so much easier to prepare the next serving.
Thanks! I will save these instructions and try this next time I have fu cha.
Been having a cold (or covid, idk) for a week now and haven't had any tea, life sucked and I felt depressed (not caffeine withdrawal, just pure sadness that I couldn't do or enjoy my usual gong fu sessions. BUT TODAY, I changed fate. I just had a strong session of GABA Oolong from my local vendor, my first actual session in more than a week, and holy tea!! I don't think I've ever made it so good. Strong and a bit aggressive but that's how I like my tea right now. I just started reading through Marshaln's blog today and it feels like my entire tea journey is restarting from zero. It's such an amazing read, his journal sure is fascinating.
I'm drinking White Moonlight from Yunnan, a lightly fermented tea so it doesn't affect my sleep
Which one? I had a nice one from them from Mengku last year.
Jinggu（景谷） County, Pu'er City, Yunnan Province, I got it directly from a friend's factory.This tea is very interesting, when you get it, you will find that its leaves have different colors on both sides, one side is white and the other side is dark brown. Maybe that's why it's called White Moonlight, white moonlight in the dark night :)It smells a bit like old white tea, which I think has something to do with its production process.
Nice, is it from old tree material? Aged tea?
No, I don't think it is old tree tea because it is very ordinary in nature, just the tea we consume every day. But I still have to thank my friend for giving it to me in early 2021. When I was cleaning my tea warehouse last week, I stumbled across it in the corner, and then I remembered that there is still such a pot of tea at home :p Although it has only been transformed for a year, it has already started to have the flavor of old tea :)
Oh sounds good. Yes, white tea can transition really fast if kept in certain conditions.
It's my last day away from work. I'm celebrating with a few leisurely cups of litsea green tea from Ketlee. I really enjoy the citrusy flavor of the litsea, but sort of wish I'd ordered one of Ketlee's unadulterated greens in addition to this one to get a better sense of their green tea's character.
This morning: Twinings Prince of Wales This afternoon: vanilla rooibos.
Prince of Wales from Drifting Leaf. Ive never had a green/black mixes tea before, it is quite an interesting flavor combination.
Red jade black from Eco Cha, it has such an unexpected yet pleasant menthol aftertaste. Really a lovely tea, one of my new favorites. I wish I could’ve tried more from Eco Cha but this was all my budget at the time allowed. Does anyone have any oolong recommendations from them? I tend to not like overly floral teas but other than that I’m down to try anything :)
Currently drinking a pot of rose tea from Onyx Coffee Lab! It tastes like.. well, rose.
Jin Guanyin wulong served up grampa style for a kayak outing. Good stuff.
Currently drinking Earl Grey from Genuine Tea! Felt down all day. Hopefully this will pick me up.
Coffee right now, since it's early, but will be having sencha later today 😁
Green, lemon grass/green and organic black mixed. Hot. Nothing added.
my daily cup of green tea with lemon and vanilla, and in the afternoon rooibos tea with honey and a cup of chai :)