I'm still in China. Tea master now.
Anyone around?
Nothing much, man. Just seeing if you guys still post about tea.
I've been really into some Chinese "red" tea from Jiangxi province.
It's absolutely fantastic. It drinks like a upper grade Darjeeling.
It's not smokey at all, but has hints of chocolate from the roasting.
It also has a slightly leathery finish and a lingering "gan" that goes
on for about 30 minutes after drinking.
What are you guys into drinking these days? Me: Pu'erh (has to be
2006 and back), some home grown green from my friend's village and the
red from Jiangxi. I haven't had any decent Oolong in a while.
What=20are=20you=20guys=20into=20drinking=20these=20days?=20=20Me:= >=20=20Pu'erh=20(has=20to=20be=202006=20and=20back),=20some=20home= >=20grown=20green=20from=20my=20friend's=20village=20and=20the=20re= >d=20from=20Jiangxi.=20=20I=20haven't=20had=20any=20decent=20Oolong= >=20in=20a=20while.
=3d?UTF-8?B?TXlkbmlnaHQ=3d?=3d <myseri@hotmail.com> wrote: >Nothing=3d20much,=3d20man.=3d20=3d20Just=3d20seeing=3d20if=3d20you=3d20guys=3d20stil=3d
l=3d20post=3d20about=3d20tea.=3d20=3d20I've=3d20been=3d20really=3d20into=3d20some=3d20=3d
Chinese=3d20"red"=3d20tea=3d20from=3d20Jiangxi=3d20province.=3d20=3d20It's=3d20abs=3d
olutely=3d20fantastic.=3d20=3d20It=3d20drinks=3d20like=3d20a=3d20upper=3d20grade=3d
=3d20Darjeeling.
Like a super green first flush, or with those deep notes that second
flush darjeelings sometimes have? What's it called?
That's true. Most of the processing here is for adulteration to make the tea more valuable on the market, though.What=3d20are=3d20you=3d20guys=3d20into=3d20drinking=3d20these=3d20days?=3d20=3d20Me:=3d
=3d20=3d20Pu'erh=3d20(has=3d20to=3d20be=3d202006=3d20and=3d20back),=3d20some=3d20home=3d
=3d20grown=3d20green=3d20from=3d20my=3d20friend's=3d20village=3d20and=3d20the=3d20re=3d
d=3d20from=3d20Jiangxi.=3d20=3d20I=3d20haven't=3d20had=3d20any=3d20decent=3d20Oolong=3d
=3d20in=3d20a=3d20while.
I am drinking Boh Palas Supreme right now, which is sort of like what
a Chinese Assam would be. That Assam depth and maltiness, with the floweriness of a good China black.
Also I am reading All About Tea for the first time. It's dated in ways
that make it interesting. I am surprised at how little tea processing in India has changed since it was written, and how much tea processing in China has.
--scott--- Synchronet 3.21d-Linux NewsLink 1.2
--
"C'est un Nagra. C'est suisse, et tres, tres precis."
Mydnight <myseri@hotmail.com> writes:Ironically, most of the people in Pu'er don't really drink the selfsame tea that the area is famous for. They much prefer to drink the local greens and reds and sell the teas to the rich Cantonese on the east coast. The market is saturated with trashy Pu now.
Nothing much, man. Just seeing if you guys still post about tea.
I've been really into some Chinese "red" tea from Jiangxi province.
It's absolutely fantastic. It drinks like a upper grade Darjeeling.
It's not smokey at all, but has hints of chocolate from the roasting.
It also has a slightly leathery finish and a lingering "gan" that goes
on for about 30 minutes after drinking.
What are you guys into drinking these days? Me: Pu'erh (has to be
2006 and back), some home grown green from my friend's village and the
red from Jiangxi. I haven't had any decent Oolong in a while.
Does that Jiangxi red have a name?
I?m drinking all kinds of stuff. Since it?s summer, I?m concentrating
on green teas, and what has captured my imagination last summer and this
is high-grade Yunnan greens, which have the bitterness and florality of
the best young pu?er but are much cheaper.
/Lew--- Synchronet 3.21d-Linux NewsLink 1.2
---
Lew Perin / perin@acm.org
https://babelcarp.org
On Tue Aug 6 16:47:16 2019 Lewis Perin wrote:
Mydnight <myseri@hotmail.com> writes:
Nothing much, man. Just seeing if you guys still post about tea.
I've been really into some Chinese "red" tea from Jiangxi province.
It's absolutely fantastic. It drinks like a upper grade Darjeeling.
It's not smokey at all, but has hints of chocolate from the roasting.
It also has a slightly leathery finish and a lingering "gan" that goes
on for about 30 minutes after drinking.
What are you guys into drinking these days? Me: Pu'erh (has to be
2006 and back), some home grown green from my friend's village and the
red from Jiangxi. I haven't had any decent Oolong in a while.
Does that Jiangxi red have a name?
I?m drinking all kinds of stuff. Since it?s summer, I?m concentrating
on green teas, and what has captured my imagination last summer and this
is high-grade Yunnan greens, which have the bitterness and florality of
the best young pu?er but are much cheaper.
Ironically, most of the people in Pu'er don't really drink the
selfsame tea that the area is famous for. They much prefer to drink
the local greens and reds and sell the teas to the rich Cantonese on
the east coast. The market is saturated with trashy Pu now.
On Tue Aug 6 16:47:16 2019 Lewis Perin wrote:
Mydnight <myseri@hotmail.com> writes:
Nothing much, man. Just seeing if you guys still post about tea.
I've been really into some Chinese "red" tea from Jiangxi province.
It's absolutely fantastic. It drinks like a upper grade Darjeeling.
It's not smokey at all, but has hints of chocolate from the roasting.
It also has a slightly leathery finish and a lingering "gan" that goes
on for about 30 minutes after drinking.
What are you guys into drinking these days? Me: Pu'erh (has to be
2006 and back), some home grown green from my friend's village and the
red from Jiangxi. I haven't had any decent Oolong in a while.
Does that Jiangxi red have a name?
I?m drinking all kinds of stuff. Since it?s summer, I?m concentrating
on green teas, and what has captured my imagination last summer and this
is high-grade Yunnan greens, which have the bitterness and florality of
the best young pu?er but are much cheaper.
Ironically, most of the people in Pu'er don't really drink the
selfsame tea that the area is famous for. They much prefer to drink
the local greens and reds and sell the teas to the rich Cantonese on
the east coast. The market is saturated with trashy Pu now.
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