What is in your cup?

[beppe]

nespresso deca

[astra]

London is overcrowded.
Difficult to walk. So many people! I guess many parents take kids to London during half term.
On the other hand, I have experienced what a small world.
I have met a lecturer from my college, my former boss (I still work with him but he is not my direct boss anymore) and his family, in Covent Garden. What was a chance?!? Before we went to Covent Garden from Piccadilly Circus underground, we spent 5 minutes debating, where to go. Covent Garden or directly to Tea Smith area. 30 seconds more or less of deliberation on our part, one more pro for Tea Smith and we would miss each other. It is London! Such a double plus big city! Coincidence? Fate? Call it whatever suits your imagination

Anyway, the highlight of the trip was Masterclass in Tea Smith.
It is a small pub? cafe? tea shop? They have a big place underground where they host some sort of tea exhibitions from time to time.
We were 5 people and a teacher
She was a lovely Italian lady, so passionate about teas! Because she was not British, she could say everything she thought about British contribution into tea development in India....
When she brewed teas, it was like watching a magician.
For all teas she used something that looked like yixing teapot and A Gaiwan
We tried all the teas listed in the menu except Darjeeling, instead we had another oolong. Wuyi? One of the oolongs smelled like a flower. Very pleasant (don’t remember which one though).
If I understood her correctly she is not a fan of black teas. At least not a fan of non-Chinese black teas. As you can see there are no black teas in the menu at all.
I realised that there is no chance I will ever brew a tea like she does. All steeps were no longer than 30 seconds. Often less than that. She said that her way of brewing tea is a big amount of tea leaves vs. long brewing time. The flavours were fantastic! Oolongs were very interesting.
Although, I don’t think it is possible to achieve the same flavours at home, unless you brew them like she did. They have many different teas in the shop. Unfortunately, they don’t have an online shop. I asked her why, she shrugged helplessly and suggested to ask the owner. Later I read a few online reviews of the place and I got the impression, that the owner lost interest in the shop/café.
She prised a lot white, green and oolong teas. Taught us the basics of how to recognise teas by looking at the tea leaves.
I was a bit disappointed in Pu-Erh. We tried quite good Pu-Erh and I didn’t feel any difference with what I have at home. Moreover, I still prefer very earthly flavour of Pu-Erh from Bath’s Tea House Emporium.
We bought a couple of teas there, although only two Pu-erh. One aged, 1992 from the same cake we had during the masterclass and Golden tip cooked Pu-erh loose leaf. Baozhong oolong, Wuyi Dark Rock – roasted oolong and an odd one. Sobacha. It is a very funny name for Russian, because it means Dog.
Toasted buckwheat. I like to eat it but to drink? I guess it will be one of the first teas I am going to try from the London batch.
P.S. I have invented a new name for cooked Pu-erh: Fairy for stomach

To be continued….

[ProfCrash]

What was she doing while brewing that you don't think you can replicate? It sounds like shorter steeping times but that shouldn't be an issue if you know what they were or can appoximate the time, and you know how much she used in terms of leaves. Did she use more leaves for a shorter steep?

More, give me more!

[astra]

Originally Posted by ProfCrash

What was she doing while brewing that you don't think you can replicate? It sounds like shorter steeping times but that shouldn't be an issue if you know what they were or can appoximate the time, and you know how much she used in terms of leaves. Did she use more leaves for a shorter steep?

More, give me more!

You have to see the process
She was filling the yixing teapot with water, emptying it, filling with tea, water, drenching the pot with hot water from outside, waiting 20? seconds, putting it into Gaiwan with a nose down, waiting again, then add water then pouring the content quickly into cups.
I don't know how much of tea she was using. I also don't know how much water she used. I guess you need an exact info to replicate it.
Even filling the yixing was odd. Always to the brim, then putting the cup on top, so that some water spills over.
I don't think I want so much hassle to make a good cup of tea. Call me lazy

[ProfCrash]

Originally Posted by astra

You have to see the process
She was filling the yixing teapot with water, emptying it, filling with tea, water, drenching the pot with hot water from outside, waiting 20? seconds, putting it into Gaiwan with a nose down, waiting again, then add water then pouring the content quickly into cups.
I don't know how much of tea she was using. I also don't know how much water she used. I guess you need an exact info to replicate it.
Even filling the yixing was odd. Always to the brim, then putting the cup on top, so that some water spills over.
I don't think I want so much hassle to make a good cup of tea. Call me lazy

LOL

I figured it would be some crazy preperation like that but it never hurts to ask. It sounds like it was a ton of fun to watch and experience.

It sounds like she was adding hot water to heat the pot, adding the tea, adding hot water to the tea, and using hot water to keep the pot and water inside at a constent temperature while the tea was steeping.I wonder if putting it into the Gaiwan like that was meant to help make sure all of the tea leaves where properly soaking in the water, sort of like stirring the tea. No idea about the last water pour.

I am going to have to look for something similar. I turn 40 this year so a similar type class (plus tea gear after) would make for a nice gift from the hubby.

[ProfCrash]

Just cause I am me:

http://www.thefragrantleaf.com/gaiwteaprep.html






The Chinese gaiwan or covered cup is considered the preferred method for brewing teas with delicate flavors, such as green and white teas, but is suitable for any type of tea. This method has been used in China since about 1350. The gaiwan consists of a saucer, bowl and lid. The lid allows the tea to be infused right in the bowl and either be drunk right from the bowl or decanted into smaller tasting cups.

The following guidelines are recommended for all teas:

Arrange your utensils

All that is needed to prepare tea in this style is a gaiwan, since the tea can be brewed and drunk from the same vessel. Alternatively, the gaiwan can be supplemented with a small pitcher and tasting cups. Prepare the tealeaves and have them ready to be placed into the teapot as soon as it has been warmed.

Rinse the gaiwan
This step signifies the purification of the gaiwan so that it is free of any dust or residue. It also warms the cup. Rinse the gaiwan with hot water. If using a serving pitcher and tasting cups, pour the hot water from the gaiwan into these vessels and then discard the water.

Rinse the tealeaves
This step opens up the leaves to release the tea's aroma. The aroma should be savored prior to infusion in order to prepare the palate to appreciate the tea's full flavor. Add about one to two teaspoons of dry leaves to the gaiwan. With a little experimentation, this quantity can be adjusted to your taste. Pour hot water over the tealeaves and immediately pour this water off. Remove the lid and savor the aroma of the leaves.

Infuse and serve
Fill the gaiwan with water of the appropriate temperature. For green teas, steep uncovered for 2-3 minutes. For oolong and black teas, cover with the lid and steep 3-5 minutes for oolong teas and 4-5 minutes for black teas.

To drink from the gaiwan, hold the saucer in the palm of the right hand and use the thumb to steady the cup. Using your left hand, lift the lid by the knob, tilt the lid away so that it holds back the leaves and sip the tea. Alternatively, the tea can be poured out into the serving pitcher and then into the tasting cups.

Resteep
One of the benefits of using high quality, loose-leaf teas is that they can be resteeped several times. Keep adding water as many times as yields a flavorful cup. To resteep, increase the steeping time slightly with each infusion. Experiment with steeping times to accommodate your taste. However, excessively long steeping can result in a bitter infusion. It is not recommended that tealeaves be left for a long period of time between infusions.

[beppe]

All steeps were no longer than 30 seconds. Often less than that. She said that her way of brewing tea is a big amount of tea leaves vs. long brewing time.

In my unkulturny and unexperienced way, this is what I tend to do instinctively.

[Poppaea]

Astra this sounds like an awesome experience and one you'll never forget!

I have a couple of gaiwans but I drink far too much tea to use a little cup like this for steeping.

Today I was at Galeries Lafayette, Berlin to have a look at an exhibition one of my friends has there. He collects Guerlain Perfumes and has some of the bottles on display. We had a glass of Moet & Chandon Rosé Imperiale each and when we were finished I went down to Mariage Freres and had a little tea exploration there.

[astra]

Originally Posted by beppe

In my unkulturny vand unexperienced way, this is what I tend to do instinctively.

Looks like your gut feelings are properly tuned to experience a tea properly.
I think one has to double/triple the dosage in order to achieve the desired effect?

Originally Posted by Poppaea

I went down to Mariage Freres and had a little tea exploration there.

Sounds interesting! A French tea company similar to British EIC?



Bed time, a cup of lapacho

[beppe]

Originally Posted by astra

Looks like your gut feelings are properly tuned to experience a tea properly.

maybe, but your friendship for sure.

[SameOldStory]

I keep coming back to this tread and not understanding the attraction that tea has for so many.

The answer is now obvious to me. I'm a coffee drinker.

Coffee drinkers say "This is my coffee, I like it. End of story."

Tea drinkers say (short version) "I woke up this morning and decided to treat myself to ~~~~~ ~~ ~~~~. ~~~~ ~~ ~~~~~ ~~~~~~~~~! ~~~ ~~~~~~~~ ~~? ~~~~ ~~~ ~~~~~~~~ ~~ ~~~ ~~~~~ ~~~ ~~!!!

~~ ~~~ ~~~~~~~ ~~~~~~~ ~~~ ~~~~~~ ~~~
~~~~~ ~~~~, ~~~~ ~~ ~? ~ ~~ ~~~ ~~~~~~~~~ ~ ~~~.
~ ~~ ~~~~~~ ~~.

~~~~~~~ ~~~~~~~ ~~~ ~~~~~~ ~~~

~ ~~ ~~~~~~ ~~, ~~~~ ~~~ ~~~~~~~~ ~~ ~~~ ~~~~~ ~~~ ~~!!!
~ ~~~~, ~~~~ ~~ ~!"

Coffee and tea drinkers just think differently about their beverages.


Yes, there is a sign in front of my house that says;



Why do you ask?

[beppe]

Originally Posted by SameOldStory

I keep coming back to this tread and not understanding the attraction that tea has for so many.

First you can choose if you want to stay on the straight side or on the "perfumed" side. And that is something already challenging. Usually guys and girls, although we have a girl here that goes were she wants because she is our theoreticians and grand master and she actually knows. I think she owns a score of tea pots, and a gross of different teas that she rotates on a weekly basis, with 4 different schedules, so it is almost a monthly plan. Verstand?

Than you start to fix yourself some. Bags, loose leaves? That is another momentous choice. Be yourself there. Let your soul talk for you.

Than you actually brew the tea and drink it. Who cares.

Than you tell us everything about this experience. And you get compliments, niceties, all nice things.

And than you start all over again. we can do it in Flamand, Dutch, Vietnamite and the usual English, Italian, what else?

[captkjaneway]

Triple shot skinny cappucino from Pacific Coffee to blow the cobwebs away, then a choice of 'Healthworks Self-Heal Spike Drink' with Momordica Fruit, Liquorice and Pagodatree Flower Bud; or 'Healthworks Preserved Jujube, Almond and Pear Drink' with the above plus figs.

[Stitchawl]

Every Limbo boy and girl
All around the Limbo World
Gonna do the Limbo Rock
All around the Limbo Club
Jack, be Limbo! Jack, be quick!
Jack, go under Limbo stick!
All around the Limbo Club!
Hey, let’s do the Limbo Rock!


'Ohio gozaymasu!' (I felt like being Japanese today...) Meager breakfast of crispbread and tea... I forgot to go shopping yesterday.
At least the tea is tasty. It's a mug of keemun. What can be better?

Astra, it sounds as if you had a fantastic time at you tea class. Interesting methods that the teacher used. But like you, I think I'm too lazy to go through all of that except perhaps on special occasions. When I want tea, I want a LOT of tea, not just a cup, and I want it NOW. I can't be bothered with dragging out lots of different pieces of equipment. A cup, water, and tea... That's enough for me! But I sure would love to 'watch' a class as you did! Always fun to learn new things.

ProfCrash wrote;
heheh Rishi sells the tea powder. It intrigues me...

The better sushi shops here all offer the powdered teas on the counter. Also, it's powdered tea that's used for the formal Cha No Yu, or Cha-do tea ceremony, along with the little bamboo whisk and insanely expensive tea bowls! (Ever consider spending $200,000 for your tea cup?)



For a link to the powdered teas, google 'matcha' Here's a link to a nice site in Kyoto for things teaish.


Stitchawl

[beppe]

Originally Posted by captkjaneway

Triple shot skinny cappucino from Pacific Coffee to blow the cobwebs away, then a choice of 'Healthworks Self-Heal Spike Drink' with Momordica Fruit, Liquorice and Pagodatreet Flower Bud; or 'Healthworks Preserved Jujube, Almond and Pear Drink' with the above plus figs.

You see this, SameOldStory? Wake up man.