/ck/ - Food & Cooking

>>20013278
That sounds about right. Maybe a little more for friends.
>>20013760
What did you think? What was your approach, exactly?
>>20014849
Be sure to write up when you crack into it again.
>>20016088
Ripe puerh in the morning, raw in the evening. I like to have a lot of variety on hand. I'm not sure what influences me to pick a tea in particular. I just listen to what calls out to me. Sometimes I hear it hours from tea time, sometimes I have to see what's on tap. But only vary rarely do I have to "convince" myself to pick something, rarely do I have indecision. Something always calls out to me. Just trust your gut, anon. I buy tea in a similar way, too.
>>20016671
Words of wisdom.
>>20016760
Gongfu is a little different. It's a style rooted in repetition. A couple of seconds typically does matter on the earlier steeps. However, you can adjust the next infusion as need be. If you're attentive to your tea, if you're familiar with your tea, all of this becomes second nature. You don't have to measure or think about it, good tea just happens.

Tonight I'm drinking 2015 Haiwan 7548. I don't know much about this tea. It's likely a Dayi 7542 analogue. I have had a cake or two of that, but they were only a few years old at best. They were also some of the first cakes I ever had so I don't remember them particularly well. I really should revisit.
Anyway, this tea is nice. Slightly smokey in a way that reminds me of an aged Xiaguan tuo. A good deal gentler on the palate and stomach than it, but I must note some similarity. The fragrance is a little unusual. I swear I detect leathery or perhaps raw rubber notes, especially when smelling the gaiwan. I'm using a bit more material than I typically do for puerh but it's still friendly. There is a bit of bitterness there trying to come out. I dunno. Nothing amazing, but at .073 cents per gram at KTM it's hard to talk shit. On most days, I would prefer this over the cheaper XG tuos I had a few months ago.