I would suggest a simple Mao Feng and a LongJing. In regard to blacks/reds, I agree with Phyll. A good, Yunnan golden whose chocolate, toasty, malt/scotchy flavours are easily distinguishable. Bai Hoa oolong, for sure. Or a reliable Da Hoa Pong (with the good old red robe story that accompanies it). And a Dan Cong. As far as a pu-erh, sheng silver needles or silver buds are very gently palatable and an inexpensive shu or shu toucha can be a jumping- off spot from which pu-erh interest can stem. Lots of good sources: HouDe's in the country, of course and Pu-erh Shop, although not as quality oriented. In China, Yunnan Sourcing or Dragoin Tea House (both eBay). I always think of Spring oolong Pouchong as a "yellow tea". Shen
What follows is probably redundant; might take me a while to read all the posted responses.
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.
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.
I agree with those who say that a less-fragile sencha might be safer.
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.
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.
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.
Cheese and tea - yucky Try simple wheat meal crackers - slightly sweet with not too spicy or fruity flavours. Spicy, or fruity disguise the flavour of the teas and cheese coats the taste buds (especially in women) and distorts the taste of the tea. We just did a tasting with Roy Fong of current greens and Grace served two buns - one baked sweet/coconutty and a very mild, steamed barbecued pork bun. Personally, I like not-very-sweet "red crystal" bean steamed buns with tea. Shen
pgwk wrote: ... By the way, we are now talking about 350
There are some very capable and personable tea folks in and around NYC, including several on this very list. Perhaps you or the venue would like to recruit a dozen or so roving assistants, who could keep an eye on the mob and make small suggestions? People would feel more involved and taken care of, as in seminar vs. lecture. And for those helpers (probably volunteers) who are in the business, it mightn't be amiss for them to have cards available for those who connect with them.
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