tag:blogger.com,1999:blog-753589427119541238.post7679779290621067094..comments2023-07-05T09:38:23.624+01:00Comments on The Half-Dipper: 2007 Xizihao "Yuanshilin"Hobbeshttp://www.blogger.com/profile/10719619695211038389noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-753589427119541238.post-91546620634627712942012-08-20T13:30:41.962+01:002012-08-20T13:30:41.962+01:00Dear Shah,
Thank for the update, and well done o...Dear Shah,<br /><br /> Thank for the update, and well done on your archaeological excavation of my ancient articles. :)<br /><br /> Gosh, these older articles do look dreadful.<br /><br /><br />Toodlepip,<br /><br />HobbesHobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-902108593899041882012-08-17T22:41:02.795+01:002012-08-17T22:41:02.795+01:00Sanhetang currently (and I don't quite trust i...Sanhetang currently (and I don't quite trust it, but it makes sense based on leaf size and flavor profile) sez that Yuanshilin is Manzhuan from Manlin village. Given that at various times, Hekai and Pasha have also been claimed, best to be cautious as to what it actually is.shah8https://www.blogger.com/profile/04537529816304128000noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-29012404930123785542007-08-13T11:09:00.000+01:002007-08-13T11:09:00.000+01:00Great stuff, thanks for the recommendation. I'd o...Great stuff, thanks for the recommendation. I'd only use pinyin proper, I think, writing pin1yin1 gets really hard to read!<BR/><BR/><BR/> Toodlepip,<BR/><BR/> HobbesHobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-53050051184798410322007-08-13T07:05:00.000+01:002007-08-13T07:05:00.000+01:00Well, this website is great: http://www.chinese-to...Well, this website is great: http://www.chinese-tools.com/tools/pinyin-editor.html<BR/><BR/>Also, if you don't mind the aesthetics of it, you could put the number of the tone after each word, i.e. gong1 fu1 cha2.<BR/><BR/>Although the first is probably preferable :) It looks neat, and might intrigue the unfamiliar to learn more about Chinese.<BR/><BR/>Peace,<BR/>perp'dperpleXdhttps://www.blogger.com/profile/10179404875953017410noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-30226464534350968852007-08-12T18:11:00.000+01:002007-08-12T18:11:00.000+01:00Dear Perplexd, Indeed I have, it was one of my fi...Dear Perplexd,<BR/><BR/> Indeed I have, it was one of my first concerns in setting up the Half-Dipper, in fact. I spent some time trying to find a suitable way to input pinyin with the four tones, but could find no reasonable method of doing so (short of cutting and pasting the individual characters as required from a Unicode listing). Do you have any thoughts on how I could do so? The Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-15692609825823644452007-08-10T17:52:00.000+01:002007-08-10T17:52:00.000+01:00Thank you for the astute explanation! I am still ...Thank you for the astute explanation! I am still unable to find an obvious translation in my dictionary for many of the Chinese terms you use. This is mostly because I can't narrow it down to one of the four tones of standard Pinyin without your inclusion of the markings. It would be even cooler if I could just mouseover each word and see the chinese character and translations. I don't know perpleXdhttps://www.blogger.com/profile/10179404875953017410noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-10004254310256645282007-08-09T09:58:00.000+01:002007-08-09T09:58:00.000+01:00Dear Perplexd, Many thanks for the further commen...Dear Perplexd,<BR/><BR/> Many thanks for the further comment. I'd definitely not claim to be an authority, just a soul that drinks far too much tea!<BR/><BR/> The shupu ripening, as you rightly say, is a latter-stage oxidation, and it certainly didn't used to be too unusual to get "shengpu" bing that had been partly ripened in this way (which is often termed "partly cooked" of course). Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-32147660287444277972007-08-08T23:09:00.000+01:002007-08-08T23:09:00.000+01:00Greetings Hobbes,I don't think I made myself under...Greetings Hobbes,<BR/><BR/>I don't think I made myself understood with my last question. I was just wondering if you suspect the oxidized character to be due to pu-erh shu ripening, or is it possible that it was oxidized before being heat-treated? Is the second option out of the question? As I understand, all pu-erhs are heat-treated ("kill-green" to stop oxidation) at the completely perpleXdhttps://www.blogger.com/profile/10179404875953017410noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-43539292783112003212007-08-07T21:12:00.000+01:002007-08-07T21:12:00.000+01:00Interesting - thanks as ever, Carla. I tend to do...Interesting - thanks as ever, Carla. I tend to do something similar with the infusions, but they start at 3s given my slightly larger leaf:water ratio.<BR/><BR/>You know, I do remember thinking "this is a bit loose" to myself, which is my mental short-hand for a touch watery in the middle. It surely cannot be coincidence that your observed failure in flavour occurs around the same time as I Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-35676178732121898562007-08-07T13:26:00.000+01:002007-08-07T13:26:00.000+01:00I brewed the XZH Yuan Shi Lin in my 150cl sheng po...I brewed the XZH Yuan Shi Lin in my 150cl sheng pot in the standard way that I start with a sheng I haven't tried before: 5s rinse, 30s (or more) wait, 5s 1st infusion. Even if the 1st infusion is a little weak, I usually restrain the 2nd to 5-7 seconds, as it will generally come out stronger as the leaves get a chance to open. If it's still weak, I extend infusion times. Like DC, I don't speakfreelyhttps://www.blogger.com/profile/13757071341180546490noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-74270015796306920592007-08-07T08:47:00.000+01:002007-08-07T08:47:00.000+01:00P.s. Following your comment, I went to check out t...P.s. Following your comment, I went to check out the other Xizihao cake at Houde. <BR/><BR/>I must be honest (as you would expect little else from me, I hope): based on the price alone, it seems to be fairly silly. I struggle to envisage exactly what I would expect from a six-month-old tea to be worthy of that figure. Like you, I will try the sample and reserve judgement on the value of the Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-68452286502799243472007-08-07T08:43:00.000+01:002007-08-07T08:43:00.000+01:00Dear Carla, Many thanks for the comments. I noti...Dear Carla,<BR/><BR/> Many thanks for the comments. I notice with considerable amusement that, just as we've come across many times in the past, we're at odds over this one, once again!<BR/><BR/> I wonder if I've used more leaves than you, with this Yuanshilin. Like you, I noted a shift around the 3rd-4th infusion. However, for me, it took a step into a different character - for you, it Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-34134783379013344722007-08-07T08:03:00.000+01:002007-08-07T08:03:00.000+01:00speakfreely -- how did you brew the tea?The more e...speakfreely -- how did you brew the tea?<BR/><BR/>The more expensive Hou De Dingji is indeed entering exorbitant category.MarshalNhttps://www.blogger.com/profile/16776398824139018801noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-35083964477108844992007-08-07T02:27:00.000+01:002007-08-07T02:27:00.000+01:00Excuse my lack of manners. Congratulations on the ...Excuse my lack of manners. Congratulations on the house moving. Moving is considered right up there just after death and divorce as one of life's more stressful events. I'm sure you're glad to be done with it.speakfreelyhttps://www.blogger.com/profile/13757071341180546490noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-82754259624760693582007-08-07T02:23:00.000+01:002007-08-07T02:23:00.000+01:00As unjustifiable as these prices are, there's yes,...As unjustifiable as these prices are, there's yes, an even more exclusive XiZhiHao (and I like that spelling, so there, nah-na-nah), the XZH Din-Ji "Yan Shing" which is now available through Hou De. I will never buy a cake at that price, but I did order a sample just to see what the fuss is all about. <BR/><BR/>DC and I periodically (not always) have very different experiences of the same tea, speakfreelyhttps://www.blogger.com/profile/13757071341180546490noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-86589264643711469892007-08-06T15:07:00.000+01:002007-08-06T15:07:00.000+01:00Well!Given that this cake is no more than half a y...Well!<BR/><BR/>Given that this cake is no more than half a year old (presumably much less), interesting effects surely have to be caused by processing rather than storage. There's no dampness, just that tell-tale redness... <BR/><BR/><BR/>Toodlepip,<BR/><BR/>HobbesHobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-53600948871217544712007-08-06T14:49:00.000+01:002007-08-06T14:49:00.000+01:00Looks nice...So, in order to produce the oxidized ...Looks nice...<BR/><BR/>So, in order to produce the oxidized effect in its first year, do you think this was oxidized before being pressed into a cake, or underwent partial wet storage ripening?perpleXdhttps://www.blogger.com/profile/10179404875953017410noreply@blogger.com