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franksinistra wrote:Pasir Nangka - slight indonesian rice

It does make sense. The environment in which the tea bushes are located transfer the fragrances or scents to the plants. A very good example are the Liu Bao and Pu Er teas that have the so-called "glutinous rice" fragrance (that of freshly cooked rice), and of course Jasmine tea (though the jasmine buds are not removed after mixing). This characteristic of tea makes tasting different teas from different regions extremely interesting.

When Bacon speaks about tea, it is the same with good pipe tobacco, it makes me want it right now.

Go completely rho and smoke tea in your pipe while drinking a tobacco tea :D

I have to check out these Chinese teas (along with some others), got a lot to catch up

Had a Fuding White Tea yesterday (and today) - they are sold as little balls of around 5 to 6 grams.
Water temperature should not be over 85C/185F (in fact I used even a bit 'colder' water), and the steeping time can be above 1 minute or even longer. I did not use a tea pot, but a gaiwan - out of convenience.

The taste of the tea goes from a very bright and light green tea (taste and color-wise) in the first steeping, over to some dry, 'medium baked Wuyi tea' in the following 4-5 steepings, (with each adding around 20 seconds steeping time), and slowly changing to a mild Qimen/Keemun-ish, malty, and all throughout naturally sweet tea in a bright golden color. I had to stop drinking it last night after infusion #6 or #7, because I needed to go to bed, and continued drinking the next infusion today in the morning. Still, comparably flavorful at its eleventh infusion with a steeping time of 4:30 minutes. Of course it is absolutely not complex (anymore), but still tastes like (a good) tea. Let' see if I can get 15 infusions from this one, I guess yes.

This tea is actually a by-product of the Bai Hao Silver Needle from Fujian. Of course it is not as refined as the real thing, but it also just costs 1/5th of it, and to be honest, I don't really have the nerves, time and money to celebrate a cup of tea.

It seems to be this one: http://www.aliexpress.com/item/500g-Min ... 09535.html
Recommended.

Wow, nice.
I'd like a gaiwan.

^ I strongly recommend using a porcelain gaiwan, and not one made from clay ("purple sand") or glass. The clay gaiwans get extremely hot, the glass gaiwans are slippery. A porcelain gaiwan should not cost more than around 10 EUR in Europe.
http://www.amazon.co.uk/Chinese-GongFu- ... rds=gaiwan
http://www.ebay.co.uk/itm/Porcelain-Chi ... SwB4NWt2kW
http://www.ebay.co.uk/itm/3-Piece-Set-D ... Sw3ydVnx8e

I usually use the gaiwan for steeping, then push the lid aside a little and pour the tea into a drinking cup.

One of the better videos on the topic: https://www.youtube.com/watch?v=ReFVJVd5LuM

Drinking Mate IQ out of a gourd. Not sure what to make of myself. very tasty though.

Looks good and good weather.

^ yeah seems we've got the fabled british summer. No one dares speak its name for fear of a thunderstorm or fog.
yeah It's nice stuff. I got some normal yerba mate too, to see how that goes.