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How do I move on?

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?

Reply to
Mike Fulton
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two words: tea blending

Life will never be the same

Reply to
Zarky Zork

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

Reply to
Gavin

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

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Reply to
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

Reply to
Mike Fulton

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 :)

Reply to
MarshalN

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