• =?UTF-8?B?SXMgdGhpcyBwbGFjZSBhbGl2ZT8=?=

    From =?UTF-8?B?TXlkbmlnaHQ=?=@21:1/5 to All on Mon Aug 5 07:21:02 2019
    I'm still in China. Tea master now.


    Anyone around?

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  • From Lewis Perin@21:1/5 to Mydnight on Mon Aug 5 09:26:36 2019
    Mydnight <myseri@hotmail.com> writes:

    I'm still in China. Tea master now.


    Anyone around?

    Yeah. It’s nice to hear from you. What’s up?

    /Lew
    ---
    Lew Perin / perin@acm.org
    http://babelcarp.org

    --- SoupGate-Win32 v1.05
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  • From =?UTF-8?B?TXlkbmlnaHQ=?=@21:1/5 to All on Tue Aug 6 10:03:30 2019
    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.

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  • From Lewis Perin@21:1/5 to Mydnight on Tue Aug 6 16:47:16 2019
    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.

    /Lew
    ---
    Lew Perin / perin@acm.org
    https://babelcarp.org

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Scott Dorsey@21:1/5 to myseri@hotmail.com on Thu Aug 8 16:09:29 2019
    =?UTF-8?B?TXlkbmlnaHQ=?= <myseri@hotmail.com> wrote: >Nothing=20much,=20man.=20=20Just=20seeing=20if=20you=20guys=20stil= >l=20post=20about=20tea.=20=20I've=20been=20really=20into=20some=20= >Chinese=20"red"=20tea=20from=20Jiangxi=20province.=20=20It's=20abs= >olutely=20fantastic.=20=20It=20drinks=20like=20a=20upper=20grade= >=20Darjeeling.

    Like a super green first flush, or with those deep notes that second
    flush darjeelings sometimes have? What's it called?

    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.

    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
    --
    "C'est un Nagra. C'est suisse, et tres, tres precis."

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From =?UTF-8?B?TXlkbmlnaHQ=?=@21:1/5 to All on Fri Aug 9 06:08:53 2019
    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.

    /Lew
    ---
    Lew Perin / perin@acm.org
    https://babelcarp.org

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From =?UTF-8?B?TXlkbmlnaHQ=?=@21:1/5 to Scott Dorsey on Fri Aug 9 06:07:07 2019
    On Thu Aug 8 16:09:29 2019 kludge@panix.com (Scott Dorsey) wrote:
    =?UTF-8?B?TXlkbmlnaHQ=?= <myseri@hotmail.com> wrote: >Nothing=20much,=20man.=20=20Just=20seeing=20if=20you=20guys=20stil= >l=20post=20about=20tea.=20=20I've=20been=20really=20into=20some=20= >Chinese=20"red"=20tea=20from=20Jiangxi=20province.=20=20It's=20abs= >olutely=20fantastic.=20=20It=20drinks=20like=20a=20upper=20grade= >=20Darjeeling.

    Like a super green first flush, or with those deep notes that second
    flush darjeelings sometimes have? What's it called?


    Actually, it doesn't have a name per say. My friend's tea field is in Jiangxi Province, Wuyuan city. It's not exactly known for being famous for tea, but the altitude and terrain of the area is sort of like Wuyi Mountain in neighboring Fujian: rocky
    and a bit sandy. It's not green at all, it was roasted like a Chinese red tea.

    Anyway, Wuyuan also supplies raw materials to the factories in Zhejiang that produce Longjing. Since there's no kind of protection for Chinese teas, it's a fairly common practice.


    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.

    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.

    That's true. Most of the processing here is for adulteration to make the tea more valuable on the market, though.
    --scott
    --
    "C'est un Nagra. C'est suisse, et tres, tres precis."

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Lewis Perin@21:1/5 to Mydnight on Fri Aug 9 14:54:34 2019
    Mydnight <myseri@hotmail.com> writes:

    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.

    Traditionally the boundary between Yunnan green (dian lü) and sheng puer
    has been blurry, as Jinghong Zhang’s wonderful book about puer culture established.

    I realized this summer that even low grade dian lü tastes great if you
    brew it at room temperature: bold taste that’s bitter without
    astringency. Put it in the old tea jar, and by the time you get to the
    beach it’s ready.

    /Lew
    ---
    Lew Perin / perin@acm.org
    https://babelcarp.org

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Lewis Perin@21:1/5 to Mydnight on Sat Aug 10 17:53:11 2019
    Mydnight <myseri@hotmail.com> writes:

    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.

    By the way, they haven’t been drinking local reds since time
    immemorial. There has been Yunnan red only since 1939:

    https://babelcarp.org/babelcarp/babelcarp.cgi?phrase=fengqing

    /Lew
    ---
    Lew Perin / perin@acm.org
    https://babelcarp.org

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)