NYC Tea Meetup — One Year Reunion

One year after our first meet­ing, inau­gural mem­bers of the NYC Tea Club gath­ered once again at The Tea Gallery.

When all the guests finally arrived, Win­nie sug­gested a matcha to lift everyone’s spir­its. She prefers to use a new tin of matcha fairly quickly to enjoy its fresh­ness, and fear­lessly ladled sev­eral large scoops of bright pow­der into her chawan.

The ini­tial result was some of the strongest Usucha style matcha I have experienced.

Not one to be out­done, Michael stepped up to pre­pare a sec­ond round of matcha, this one even thicker than the first. The tex­ture of his tea was no less than a mousse. The qual­ity of the tea shined through here, reveal­ing no bit­ter­ness even at this concentration.

Michael brewed two rounds of green puerh to con­trast their unique char­ac­ter. The Man­darin and I goofed off for the camera.

The Man­darin got seri­ous with a 1960’s baozhong.

His source tells us that this was pre­pared in an ear­lier style for baozhong than the fresh spring greens we enjoy today.

The dry leaf smelled of honey suckle, and the tea pro­duced a strong feel­ing in the throat. Per­haps his blog will soon edu­cate us on baozhongs now and then.

I had a chance to brew next, serv­ing two aged Liu An. The first was a bit of a mys­tery, and although smooth to taste, it gave some guests a slightly uncom­fort­able feeling.

The sec­ond had a stronger earthy aroma but was already show­ing signs of sweet­ness and a com­fort­ing feel. Win­nie plans to con­tinue aging this tea, hop­ing to recre­ate the sooth­ing feel­ing of her favorite aged Liu An.

Start­ing to feel hunger pangs from all the old tea, we agreed to end with Michael’s spe­cial­ity, a Wuyi rock tea. He selected one eas­ily, but reminded us to taste first, ask ques­tions sec­ond. It was revealed to be a 2004 Tie Luo Han.

Every­one enjoyed the aged aroma of the tea, but we had to rush out to sat­isfy our crav­ings for spicy and greasy food at a Sichuan restaurant.

The group parted from there, ready to embark on our sec­ond year of tea discovery.

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