Finally got everything set up at least tentatively working in the living room so I can start drinking gongfu-friendly teas (mm oolong) in the evening after dinner while watching my favorite shows or reading, yay. Involved playing the “how to rearrange the living room such that a) couches are not right next to drafty doors and windows b) couches don’t set on fire over heating old vents c) walkways between rooms aren’t blocked d) the electronics are situated such that they’re close enough to the only two outlets in the entire room, one of which by the way is only two pronged and the other which, the only three pronged/grounded one, is crazily wired such that if I run the dishwasher off in the kitchen (which I always do after dinner right when I want to drink oolong) and try using a water heater or kettle in here at the same time it shorts everything—the kicker, because now i have a water heater along with an area lamp and the TV” tetris puzzle game (fun times in midtown rentland). But anyway. It’s a little odd as it stands now but the comfy couch is a decent distance and angle away from the TV and all that, with an end table with my new water heater, a tea tray, and everything else I need to make tea (measuring spoon, timer, etc.) in a container that slides beneath. My gongfu-y and evening tea-friendly teaware (prized gaiwan, kyusu, cupping set, glass teapots with glass infusers, etc.) are all in the living room now too on the mantel, which is conveniently now right near the couch too. And my pull-out drawer of oolong and green tea is right in here as well. Yeah, that’s right: I’ve got it so that when I settle in for the evening, I don’t have to go to the kitchen for pretty much anything until it’s time to clean up and go to bed. Whee!
…that was a long intro to trying this tea, sorry. This is unlike any other oolong I’ve tried so far. The dry scent immediately made me go “whoa!” because it’s so sweet and straight up caramelized sugar. Steeped it’s not quite as intense, but it is incredibly sweet. There’s a floral lightness to it, and upon resteep a mysterious perfumed element grows strong, but there’s also that ever present toasty, nutty sugar. It was a surprise. I keep saying that this week about the teas I’m trying, eh? But it is! I would drink it again. Oh, and it takes a while to unfurl; I got 4 solid steeps of this, maybe more (I lost track).
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This sounds amazing
Under the heading of you might be addicted… when your tea station takes over the living room :) Love it. I have a small station in the corner of the living room, mostly for decaf evening tea. My bigger station has taken over my den. How are you handling water? I have a Brita pitcher that I refill from an empty milk jug.
+1 on tea station intrusion. I am banned to the back room for the tea area.
Question about the brita. I have been wondering if I want filtered water devoid of oxygen (in the case of brita) ur unfiltered but oxygenated water. Anyone research inclined tried to detect differences in flavour?
My tea station has been banished to my office where it takes almost half of my desk, but at least I can leave it set up all the time.
Nxtdoor: No idea about water differences. We’re on a well with iron and sulfur content, so I buy bottled spring water for tea. Haven’t tried a Brita.
The Brita I am using is just a carbon filter to remove floating stuff in our municipal water and to try and reduce the chlorine taste. Using it is an improvement over not using. As for oxygen, I don’t believe this filter affects it but you could always just pour water from up high to splash more oxygen into your pot.
K S, I’ve got a 4L Zoji heater so refilling at night is never an issue, whee. I’ve had it less than a week and I already love it to pieces. Honestly, I like it more—much more—than the Breville. I really wasn’t expecting that!
Nxtdoor, K S’s suggestion that if filtered water is important because your water source is very hard or otherwise affects flavor aversely too much (I’m lucky enough to live in a city with tap water for artesian wells, very sweet and clean tasting…I miss it whenever we go out of town!) you still filter it but pour from high to oxygenate makes sense to me and is the most hassle-free troubleshooting solution I can think of. Of course, with anything like this the best thing to do is sit down sometime and do a fairly controlled taste test—make a tea you’re familiar with, three different cups (one using filtered water, one using unfiltered, and one using filtered and poured from high above).
*FROM artesian wells, not for. sleepy brain!
This sounds amazing
Under the heading of you might be addicted… when your tea station takes over the living room :) Love it. I have a small station in the corner of the living room, mostly for decaf evening tea. My bigger station has taken over my den. How are you handling water? I have a Brita pitcher that I refill from an empty milk jug.
+1 on tea station intrusion. I am banned to the back room for the tea area.
Question about the brita. I have been wondering if I want filtered water devoid of oxygen (in the case of brita) ur unfiltered but oxygenated water. Anyone research inclined tried to detect differences in flavour?
My tea station has been banished to my office where it takes almost half of my desk, but at least I can leave it set up all the time.
Nxtdoor: No idea about water differences. We’re on a well with iron and sulfur content, so I buy bottled spring water for tea. Haven’t tried a Brita.
The Brita I am using is just a carbon filter to remove floating stuff in our municipal water and to try and reduce the chlorine taste. Using it is an improvement over not using. As for oxygen, I don’t believe this filter affects it but you could always just pour water from up high to splash more oxygen into your pot.
K S, I’ve got a 4L Zoji heater so refilling at night is never an issue, whee. I’ve had it less than a week and I already love it to pieces. Honestly, I like it more—much more—than the Breville. I really wasn’t expecting that!
Nxtdoor, K S’s suggestion that if filtered water is important because your water source is very hard or otherwise affects flavor aversely too much (I’m lucky enough to live in a city with tap water for artesian wells, very sweet and clean tasting…I miss it whenever we go out of town!) you still filter it but pour from high to oxygenate makes sense to me and is the most hassle-free troubleshooting solution I can think of. Of course, with anything like this the best thing to do is sit down sometime and do a fairly controlled taste test—make a tea you’re familiar with, three different cups (one using filtered water, one using unfiltered, and one using filtered and poured from high above).
*FROM artesian wells, not for. sleepy brain!