@ellestad@sfba.social
@ellestad@sfba.social avatar

ellestad

@ellestad@sfba.social

Tea drinker, husband, pet companion, woodwind musician, enthusiast cook; works in technology. San Francisco, CA. He/Him.

Some hash tags which relate to my interests.

#ImprovisedMusic #BassClarinet #Clarinet #SopranoSaxophone #TenorSaxophone #Saxophone #ExperimentalMusic #DrinkTea #Tea #ChineseTea #PuerhTea #GongFuCha #Yancha #BernalHeights #SanFrancisco #California #Photography #Nature #TaiChi #BoysWhoCook #Cooking #Sober #Sobriety #Recovery

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ellestad, to tea
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Emerald Buds green tea in a plunger pot, slightly refined. 7 g dry tea, 500ml 190F/90C water, 2 min first steep, 4 min second steep.

@tea

ellestad,
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@babelcarp After each steep I empty the pitcher of tea and remove the plunger (so it doesn't continue to cook/steam). Really it would be better if the plunger pulled the tea up and out of the liquid instead of pushing it down. @tea

ellestad, to tea
@ellestad@sfba.social avatar

Mrs Flannestad requested some green tea, so got out the plunger pot to make a larger batch. Trying to remember what timing/ratio I used to use with this thing. 7g in 500ml 190F/90C for 2 mins seemed pretty good. Then second steep for 3 mins.(White2Tea's Emerald Buds green Tea.)

@tea

Plunger pot.

ellestad, to tea
@ellestad@sfba.social avatar

2021 JingMai MiYun raw puerh. Farmer Leaf's "Daily Drinker" JingMai blend from younger eco farmed trees is a treat that will probably out live me before it reaches it's peak drinkability. So, there is no time like today.

#RawPuer #ShengCha #Puerh #FarmerLeafTea #Tea #Cha #DailyTea #TeaDrunkByNoon @tea

Raw Puerh tea in a dragon bowl.
Spent raw Puerh leaves.

ellestad, to tea
@ellestad@sfba.social avatar

Mao Jian King from White2Tea is a very good green tea.

@tea

skinnylatte, to random
@skinnylatte@hachyderm.io avatar

The random people who post nonsequitur comments about China to anything I post about Singapore will be blocked. Don’t pretend you know anything about Asia if you can’t read about another country without thinking ‘China is relevant’. Ugh

ellestad,
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@skinnylatte For the record, I watch Anime occaisionally, but I learned everything I know about Japan from the MacOS version of "Cosmology of Kyoto". LOL.

ellestad, to tea
@ellestad@sfba.social avatar

Shhhh, don't tell anyone, they're both great teas, but I actually prefer White2Tea's Mao Jian No 2 to their Mao Jian King.

@tea

Green tea in a glass bowl
Spent green tea leaves.

ellestad, to tea
@ellestad@sfba.social avatar

2019 Osmanthus Oolong (Tie Guan Yin) from White2Tea is maybe a bit past its prime, but still tasty.

@tea

ellestad, to tea
@ellestad@sfba.social avatar

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.

#BlackTea #HongCha #RedTea #FarmerLeafTea #Tea #Cha #DailyTea @tea #Caturday

Let sleeping cats lie.

ellestad, to tea
@ellestad@sfba.social avatar

I do still think the 2024 Mei Tan Mao Feng was my fave from the spring green MyTeaPal shipment, no matter what it says about my taste in tea.

#GreenTea #LüCha #MyTeaPal #Tea #Cha #DailyTea @tea

ellestad, to tea
@ellestad@sfba.social avatar

Is it a suspension or a solution? (Very nice Meng Ding Mao Feng from MyTeaPal club).

#GreenTea #LüCha #MyTeaPal #Tea #Cha #DailyTea @tea

RickiTarr, to random
@RickiTarr@beige.party avatar

Have y'all ever had someone act like you were hurting them somehow by just liking a food?

Any time I buy or make kimchi, my Mom says it's so gross and she doesn't want any and just on and on. I never offer it to her, or make group food with it, but for some reason she seems offended by it, and I don't know why.

ellestad,
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@RickiTarr For some reason, the smell of roasting garlic was really triggering to my dad, especially in his later years.

ellestad, to tea
@ellestad@sfba.social avatar

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.

@tea

Puerh in a bowl.
Spent Puerh leaves.

ellestad,
@ellestad@sfba.social avatar

@tfb I'm ambivalent about this particular tea. I'd probably just rather drink a 3-5 years old shou from the same vendor or an aged raw from someone else, (even with the typical problems of puerh provenance). But, who knows what this tea will settle into in 3-5 years? @tea

ellestad,
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@tfb Do you have some examples of ripe/raw blend you particularly enjoy? @tea

ellestad, to tea
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Song Luo Cha green tea is an historically significant tea from Anhui Province. This example is from the MyTea Pal Club. Light flavor, slight (not unpleasant) bitterness if you oversteep, zippy energy.

@tea

ellestad, to tea
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Second dose of 2024 Da Fo Long Jing from My Tea Pal Club. Absolutely nothing wrong with it, but the flavor is a tad subtle for my personal taste.

@tea

ellestad,
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@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.

babelcarp, to tea
@babelcarp@social.tchncs.de avatar

We went out for a long walk this afternoon. Before that I’d done a couple of nice mellow gongfu steeps of some adolescent Fuding white tea, so I dumped the leaves into the tea jar and poured in boiling water before we set out.

By the time I took the first sip maybe a half hour later, the liquor was like some overboiled vegetable, not really drinkable. Should’ve stuck with short steeps!

@tea

ellestad,
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@babelcarp I do like oversteepping some Fuding white teas, typically Shoumei or Gongmei, but you never know whether you'll get blindsided by astringency or cooked veggies until the first time you try a particular tea. Sometimes you just pour 'em out. @tea

ellestad,
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@lakelady @babelcarp It's fun to freak Americans out with a clear thermos or mug and leaves in the tea. @tea

ellestad,
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@babelcarp I was in a work meeting and one of my coworkers said something like, "Uh I think erik forgot to take the leaves out of his tea." Californians are sensitive. @lakelady @tea

ellestad,
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@dave_heumann I've been obsessed with tea in glass, leaves in, since my family took a trip to Egypt in High School. They sometimes drink it that way there (usually black tea with a lot of sugar).

That and the scenes in Kieslowski's Double Life of Veronique where Irene Jacob sits in a cafe and watches a spinning tea bag in a clear glass.

@babelcarp @tea

ellestad, to tea
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2020 Imperial Pure Bud Yunnan Black Tea of Simao from Yunnan Sourcing. I actually like this tea a lot more 4 years out than when I first got it. Not that it has developed in any meaningful way, like Puerh might, mostly it has just mellowed.

#BlackTea #HongCha #YunnanSourcing #Tea #Cha #DailyTea @tea

ellestad, to tea
@ellestad@sfba.social avatar

Xiaguan 2003 Cang'er raw puerh. I would call this a pretty typical upper middle Xiaguan aged raw puerh. Rock-like compression, light smoke, umami, and forest floor; well integrated flavors. Via Liquid Proust, I don't remember any details they might have provided about storage, but seems dry-ish considering age.

#RawPuerh #ShengCha #LiquidProust #XiaguanTea #Tea #Cha #DailyTea @tea

Raw puerh in a dragon bowl.
Spent raw Puerh tea leaves.

Duke64, to tea
@Duke64@social.anoxinon.de avatar

@tea
It only took me two months to break the lid of my first Kyusu. :notlikethis:
@ellestad I'm in your team now ...

ellestad,
@ellestad@sfba.social avatar

@Duke64 Fantastic! @tea @floppy @vivia

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