Happy Monday from Monday! I hope you're all making it the best day you can for yourself! :bunhdheart:
I think it's good to remember on Mondays that you usually can improve most bad days at least a little? And I hope that you can give yourself a break or comfort or whatever you need on a bad day! :bunhdcomfy:
And today's tea is undecided! We're really tired so maybe we make the Korean milk tea for an extra bit of caffeine? What are you brewing up? :blobfoxflooftea:
@MondayMoon Hello. It's been a hard day with work, but I'm relaxing now with a soothing tea that I've been buying many years now: a sencha with rose, blackberry and raspberry.
Happy Friday! I hope it's a great day whether you're starting or ending your week! :bunhdheart:
Today I hope you can do something lovely for the future you! I really love doing nice things that'll help my future self on Fridays so Mondays are more awesome! Like today shall be Laundry Day! :bunhdcomfy:
And today's tea is milk tea because that was the easiest to make! It's so sunny out that tomorrow may have to be a cold brew though! What are you brewing up? :blobfoxflooftea:
@anndroid I'm looking forward to trying this year's Book Cover Green. The last year I tried, it was only "good" and I kind of got tired of it before I got through the bag. I think it is a different blend of teas every year, depending on what they can get. @tea
Just about the last of this Autumn 2022 Jingmai Black #2 from Farmer Leaf. Mostly small and broken leaves, keeping steeps short. Should maybe have brewed Western style.
My solo tabletop RPG of comforting teas and crossing paths, The Tea Road, has a completely new visual design and is currently on sale for 50%!
Bring your hot beverage of choice for a cozy time! You'll write the journal of a traveling tea merchant who changes the lives of their clients. It even comes with a tea tasting tool!
The Shou/Ripened/Cooked Puerh process was originally created as an attempt to imitate the effect of long aging on Raw Puerh tea cakes. While, instead, they mostly created the new class of Puerh, Ripe.
With Riparian White2Tea has returned to those roots of attempting to imitate the character of long aged Puerh with an experimental blend of semi-aged raw puerh and lighter ferment ripe puerh. Still very freshly pressed, it's already almost convincing in the color and early steeps. Later steeps are a bit thin, but It will be interesting to see what shape Riparian settles into in a year or two.
@ellestad I believe the classic 7572 recipe was blended with some sheng. That's what I was told, and it certainly looked that way from separating the leaves. The last 7571 I had still had that flavor (7572 these days doesn't taste the same). There also used to be some "purple mark" variants of shu bricks (8592 is one I used to enjoy IIRC).
Yee On has a 7342H bing that captures the taste of that style of blend.
I think it's largely gone out of fashion, probably because of the price of moderately aged sheng
Happy Wednesday everyone! I hope it's going well so far! :bunhdheart:
I hope today you can work on a project just for the fun of it! It's too easy to only do things to Be Productive, and our brains need creative breaks too! Maybe you sew, or write something silly, or even woodworking! Whatever sounds fun to you! :bunhdlurkaww:
Today's tea may need to be chai for another day of cozy while it's all blustery outside. What are you brewing up? :blobfoxflooftea:
@MondayMoon Hello. I don't have much in the way of projects, unless you count gardening, but it's been tipping down today. And I've had a lot of other things to do. Hope you're having a nice day.
@goblin@tea Well, it was an early steep, it doesn't have much color, and the color of the bowl makes what color it has hard to see. Maybe with green teas, I should take a picture of a middle steep where the color is a bit more apparent.