tag:blogger.com,1999:blog-1693176331381554957.post8305572699432968589..comments2024-03-19T03:14:39.467-07:00Comments on MattCha's Blog: 2011 Dong Cheon "Dan Cha" Semi-Wild Hwagae Valley Red TeaMatthttp://www.blogger.com/profile/02736984697520031171noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1693176331381554957.post-43200142775467458092012-03-26T15:00:08.091-07:002012-03-26T15:00:08.091-07:00Sparris,
Thanks for the link. Have been reading ...Sparris,<br /><br />Thanks for the link. Have been reading all your Korean tea posts on Google Translator.<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-65190120599987727852012-03-21T13:10:10.039-07:002012-03-21T13:10:10.039-07:00Still haven't got around to the yellow yet, th...Still haven't got around to the yellow yet, the green I found decent for the price. Quite tippy leaves, clean taste but not a lot of stamina perhaps. <br /><br />Since I'm not familiar with these teas yet I'm not at all sure but I'm guessing the leaves are not picked or processed manually, but maybe saejak pluck..?<br /><br />I put up a review on my blog(in Swedish I'm afraid) but perhaps you'd be able to glean something from the pictures of the leaves?<br /><br />http://blekte.blogspot.se/2012/03/korean-fop-green-fran-nothing-but-tea.html<br /><br />Any info you could add would be greatly appreciated.<br /><br />Oh, and the leaves are tender enough to eat! I added a little Japanese soy and furikake, very yummy. =)sparrishttps://www.blogger.com/profile/00495769048890889472noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-19572208421653775712012-03-18T15:18:11.460-07:002012-03-18T15:18:11.460-07:00Sparris,
Sorry about the late reply. Have been aw...Sparris,<br /><br />Sorry about the late reply. Have been away from the internet for a long time now.<br /><br />Thanks a bunch, will add them soon. What did you think of these Korean teas?<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-26500575830562659622012-03-10T04:24:29.722-08:002012-03-10T04:24:29.722-08:00Hi Matt,
thanks for the review :)
I found a Brit...Hi Matt,<br /><br />thanks for the review :)<br /><br />I found a British online shop, Nothing But Tea that sells two korean teas:<br /><br />http://www.nbtea.co.uk/shop/section.php?xSec=221&xPage=1<br /><br />(a green)<br /><br />and hwang cha<br /><br />http://www.nbtea.co.uk/shop/section.php?xSec=259&xPage=1<br /><br />I have bought samples of both but have only tried the green at this time. Something to add to the list of vendors perhaps. They ship all over the world, I think.sparrishttps://www.blogger.com/profile/09120996302943269403noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-24308839993044791622012-02-24T21:27:32.121-08:002012-02-24T21:27:32.121-08:00Sam,
Hahaha... why would you buy a book when you ...Sam,<br /><br />Hahaha... why would you buy a book when you can read it here for free?<br /><br />You're too kind though.<br /><br />Arthur,<br /><br />"It is almost like meditating"<br /><br />(smile)<br /><br />Cinnabar,<br /><br />Have only had one session with these leaves, the one used for the material of this post.<br /><br />Skepticism about it actually being hongcha precluded one to use a bit lower water temperature for the first infusion. Just off boiling water spent maybe one minute in an unwarmed cooling bowl before being poured into the pot. The results were so good that one continued in this manner, with a bit longer than one minute of cooling in the warmed cooling bowl for the second infusion. The time spent in the cooling bowl was decreased (resulting in higher temperatures) with each resulting infusion until boiling water was used for the later infusions.<br /><br />Thanks for the great question.<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-54913594021752901702012-02-24T13:38:23.510-08:002012-02-24T13:38:23.510-08:00Matt & Cho Hak - have you experimented with di...Matt & Cho Hak - have you experimented with different temperatures on the Dan-Cha? I'd been brewing it with slightly below boiling water, but yesterday when I was making it for tea friends in the store I used water that was about 170-180 (in the cooling vessel for a couple of minutes), and I was surprised by how much the wonderful aromas and smooth sweetness came forward.Anonymoushttps://www.blogger.com/profile/04616403715231782216noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-30341025335936792232012-02-24T08:42:08.364-08:002012-02-24T08:42:08.364-08:00Thanks for the great review of this wonderful tea....Thanks for the great review of this wonderful tea. I like the idea of Cinnabar calling this tea Cinnabar's Cha and featuring it in her shop. You're right about drinking this tea gong fu style. I've been drinking a lot of this tea lately this way and enjoying the subtle flavor changes. It is almost like meditating.Cho Hakhttps://www.blogger.com/profile/04798639210955177212noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-64627594677087480142012-02-22T09:56:14.966-08:002012-02-22T09:56:14.966-08:00Just reading your blog makes me salivate. :-)
Mat...Just reading your blog makes me salivate. :-)<br /><br />Matt, you should consider publishing your own book. Seriously.. ^^GoodGreenTeahttps://www.blogger.com/profile/06522567890761838153noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-6772413532688323822012-02-22T08:57:46.322-08:002012-02-22T08:57:46.322-08:00I continue to discover all kinds of connections to...I continue to discover all kinds of connections to cinnabar and the color red. Discovering the connection with the term "dantian" when I was studying Taijichuan was unexpected, and marvelous, and I certainly appreciate the conceptual association to this tea.Anonymoushttps://www.blogger.com/profile/04616403715231782216noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-1368311015979601652012-02-21T19:33:42.828-08:002012-02-21T19:33:42.828-08:00Cinnabar,
It is so fitting that your tea company,...Cinnabar,<br /><br />It is so fitting that your tea company, Phoenix Tea House, sells this tea. Perhaps we should rename this from "Dan-Cha" to "Cinnabar's Cha"! Seriously, thought of this while typing out this post. Hahaha...<br /><br />Thanks for your kind words and support.<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-30325584240776963602012-02-21T17:28:31.085-08:002012-02-21T17:28:31.085-08:00Your description is wonderful to read. I've be...Your description is wonderful to read. I've been really enjoying this lovely tea, but finding it hard to define with words.Anonymoushttps://www.blogger.com/profile/04616403715231782216noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-72199733423073758132012-02-21T14:29:17.801-08:002012-02-21T14:29:17.801-08:00Centranthus,
Hahaha... Yes much better than bagg...Centranthus,<br /> <br />Hahaha... Yes much better than bagged tea, but that doesn't say much. This tea does well gong fu (12 infsuions even) as the experience changes much through each infusion.<br /> <br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-1158711298926595732012-02-21T08:29:33.518-08:002012-02-21T08:29:33.518-08:00THAT is awesome. Haven't had too much experie...THAT is awesome. Haven't had too much experience with loose leaf hongcha. All mine has been bagged stuff: Earl Grey, Assam, etc. Can this be brewed gongfu style, do you know? <br /><br />Your reviews of the Balhyocha have me excited for this weekend, where I will finally be able to sample the 2009 from Dao Tea. (Kim Jong Yeol)Centranthushttps://www.blogger.com/profile/03294636792638405481noreply@blogger.com