Still a bit tired, a bit hungover, recovering from a cold, I had a cup of Maijian Assam and now I'm drinking Feng Shan Nuer Hong, a Dianhong. I'll probably move on to puer in a while, with maybe a small beer. Happy Chritmas everybody.
Arabia coffee sweetened with Stevia.
Merry Christmas,
// Klaus
I am drinking an "Ise Kabusecha" Shincha and will switch to a 1970s small yellow label puerh later on.
I raise my cup and toast a Merry Christmas to all.
Mike Petro
snipped-for-privacy@yahoo.com wrote in news:1135515390.160683.64910 @g47g2000cwa.googlegroups.com:
Da Hong Pao or Ti Kaun Yin to start, followed by a Yunnan "Black Gold" when I actually begin the day. Merry Christmas and a few Happy Hanukkahs (which is tomorrow) to the group.
Ozzy
A mug of Yingde Hong bought in a Chinatown grocery store opened my eyes to an amazingly warm Christmas morning here in New York. Now I'm sipping the third steep of a gaiwan of November 2004 Gopaldhara Silver Blossom, which I'd have to call an oolong. Merry Christmas Mr. Teas, SMC, and everybody else!
/Lew
Just finished a cup of Georgian Tea (a black tea) that I got from the House of Tea in Toronto. An interesting profile, quite unlike the Chinese black teas that I usually drink, but also unlike Indian and Ceylon teas.
Merry Christmas and Happy Hanukkah!
Maxim
A 'private estate' green, from d. hoffman. will likely move to my usual afternoon oolong eventually, which is currently a delightful one called kali cha, from tao of tea.
happy holidays all.......................................................p*
I drank Turkish CayKur Rize this morning, and am about to try a new Bancha I recieved as a gift today
Had Boh tea this morning, some CTC Assam mid day, some Malawi black tea later and finished off with HouDe Teas 2005 Spring Li-Shan "Ma-Le-Pa" Tribe premium oolong.
Melinda
I was drinking fresh ground Dunkin' Donuts coffee with cream. It isn't as bad as you might think. :)
Steve
Steve HaydeSrf.2348$X86.1217@trnddc0412/26/05
08: snipped-for-privacy@hay.steve
Steve, it's not possible -- trust me on this -- for it to be as bad as I might think.
Michael
It was the warmest Christmas on record so I made it White with some Yinzhen. My wife gave me a tin from London Cuppa. I hadn't seen that commercial brand before.
Jim
snipped-for-privacy@yahoo.com wrote:
A fuzzy navel, and a pomegranite martini marlene
Christmas morning, I had a few cups of Sharzad gulabi tea. Sort of a low grade Assam... not a first flush, not a single estate, but one of those teas that is just picked and picked continuously. And it was just fine, and certainly much better than whatever tisane my mother was encouraging us to try.
--scott
Brunswick BOP (Ceylon) to start, a nice Uji Sencha a bit later and a nice FF Darjeeling mid-day. Merry and Happy to all.
Richard
I shared three different teas with my sister and her husband on Christmas morning.
We started with Ye Sheng Pu Er 2004 (Wild Green Pu Er). It has a very smokey and spicey flavour. It creates a nice reddish liquor and the vibrant multi-coloured leaves produced pot after pot of tastey strong infusions.
Then we switched to Jin Gua Gong Cha a 2003 Pu Er (literal translation of the name is "Golden Offering for the King"). They are the smaller sized cakes formed in melon rinds, so you can see the shape of the lobes of the fruit on the outside of the cake. The flavour of this tea is quite remarkable. It's a very dark fermented tea with a strong flavour and smell that reminds one of autumn leaves and rainy days. It also had a hint of spicyness with a very earthy base flavour. A very distinctive Pu Er.
We drank those as an appetizer and accompaniment to a wonderful roasted Muscovy dinner my brother-in-law prepared. After dinner, we decided to swithc to a "Dessert Tea" and brewed up some Tie Guan Yin Gui Hua Wu Long (Iron Goddess Oolong, scented with Sweet Osmanthus Flower). The strong sweet and fruity aroma of the osmanthus flowers was nicely offset by the delicate mid-grade Tie Guan Yin that forms it's base. This tea caused my sister to exclaim "It's phenomenal!!" and run around very excitedly. Richard, my brother-in-law, was less enthused, however he liked it very much. He accurately noted with his "professional chef's palate", that the first infusion had a soapiness to it, that he didn't like very much, but the second, third and fourth infusions we much more mellow and smooth and he drank those eagerly. The tea has a wonderful peachy flavour, and is rich enough to be sipped as a dessert. We drank it while watching a movie about penguins, and nibbled some dark chocolate with it.
It was really nice.
Merry Christmas!
-Troy
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At the risk of nitpicking, I think you forgot the melon. You might translate this as Golden Melon Tribute Tea.
/Lew
hehe.. yes. Sorry I was typing too fast. I also left out the "duck" when I said "roasted Muscovy dinner".. (:
The translation you provided is the commonly known one. Jin Gua refers to the shape and packaging, and "Gong" literally means "hanging offering of tribute to the king", and refers to a wide range of gifts and valuables that people would hang at the temples.
Thanks, Troy
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