George W. Bush has even put out a statement about the events going on. The behavior today is an affront to the very ideals of our democracy.

Today's Creative Commons Valence Electron show aka is live now on ! I'll post the playlist after the show Thanks for tuning in!


Broke out the blade runner drinking glass. Tonights first beverage is double whisky ginger. I don't normally do cocktails at home.

Get your Acid fix tonight on the Creative Commons Valence Electron Show! We're on for an hour and then it's time for DJ SNOWDUSK and the INTERGALACTIC WASABI HOUR!!! On

It's a good time or if you want you can point VLC or mplayer etc at

Here is the link for October 30th.

Got most of the way through the news today. Lots of US news still ends up on the cutting room floor :)

In France there is a run on supplies in the stores before lockdown, and for some reason France24's article just captivated me.

I don't have a new tea to try out today, but I did want to share a tea lesson I learned over the last few weeks and chatting with tea people

Add more leaf, use less heat.

My Iron Goddess of Mercy aka Tieguanyin (铁观音) was ok, but when I used 190F water versus 212F and used 6 grams. The flavors and aromas came to life. It was a really pleasant experience. The second and third infusions were the best.

Hey hey it's Day fourteen of 14 teas 🍵 !! Shucks! This was a fun adventure. I'm going to go to the tea shop today after work 🛒

Today's tea is the one and only Da Hong Pao! 😍

Wikipedia fun fact: In 2006 , the Wuyi city government decided to prohibit anyone from collecting tea from the mother Da Hong Pao tea tree. The last Dahongpao harvested and made from the mother tree has been collected in the Palace Museum in Beijing. So after 2005, the Da Hong Pao on the market are from artificially bred through the asexually produced, which maintained the characteristics of the Da Hong Pao.

Da Hong Pao video :

Brewing of this tea is simple, but I used my special yixing clay teapot and it was a special occasion kind of day. You brew at 100C, do a short rinse, and steep for 30 seconds or so at a time. I was able to enjoy like 5 steeps before I was done with it.

Sad that this round of sample teas has come to an end. The flavors are really interesting. Started off earthy but as time went on lots of floral and sweeter notes sprung up. Really pleasant. Photo includes my cat tea pet.

4.5 / 5

Hey hey it's Day thirteen of 14 teas 🍵 !! after tomorrow tea time is going to be less varietal but I'll still post I think. I've come to enjoy thinking and reading about my tea ahead of consuming it.

Today's tea is Dongting Bi Luo Chun (碧螺春) ! Yes it is a very famous green tea 😉

Wikipedia knowledge: The name Biluochun literally means "green snail spring". It is called so because it is a green tea that is rolled into a tight spiral, resembling snail meat, and is cropped in early spring. ... Chinese tea experts regard it very highly. Zhen Jun (1857 to 1918), author of tea encyclopedia Cha Shuo, ranked it first among Chinese green tea. Longjing tea came second, Liu An Gua Pian came third.

I really enjoyed Longjing tea, so I am excited for this one.

Brewing instructions say to use 80C water which is the coolest water yet! Ok let's get our water to the right temperature

My thermometer has a C setting huzzah! Wasn't too hard to dial in. Wow the flavors. First steeping is a little nutty, very light and calming. Maybe just slowing down the mind to think about the flavor is doing it either way welcome effect.

Ok made second steeping and made a mistake! Water was 83C and I thought 3C how small no worries, but after 4.5 minutes the tea was a darker yellow color and bitter. If it was easier to brew like Longjing I think I'd rate it higher than 4 but because you have to be so thoughtful with it I'm going to go lower. This was a fun one!

3.75 / 5

Hey hey it's Day twelve of 14 teas 🍵 !! I skipped the weekend to make it last longer 🙂

Today's tea is Keemun Black Tea ( 祁门红茶 ) !! It's another very famous Chinese tea.

Wikipedia info / fun fact : Keemun is produced exclusively in the Qimen County in the south of Anhui province. The name of the tea is an older Western spelling of the name of the nearby town, Qimen (pronounced "Chee-men"). The tea-growing region lies between the Yellow Mountains and the Yangtze River.

Brewing instructions warned to use 194F water or less because over that the leaves will burn. I let the water cool, but then it got down to 150 so I had to heat it back up and I poured the water at 190F. Instructions are 2-5 minutes so this first steeping was 3.5 minutes.

Dark red tea. While steeping it looked really light so was a cool surprise. Has the pleasant aroma that black teas have. I think it's called an earthy smell. The flavor is strong but not bitter or overpowering. I can see why it's famous.


Hey hey it's Day eleven of 14 teas 🍵 !! Sad that it's almost over.

Today's tea is Jasmine Green Tea, pearl edition! Two days ago on day nine we did Jasmine Ooolong so there's not a ton of extra history or cool information.

Brewing is very similar to the other pearled teas. Since this was a green tea I let the water cool down to 190 before I did a 5 second rinse and a 4 minute steep. I meant to do 3 but I got distracted. The color is a wonderful gold, and because I steeped it at a lower temperature I was able to drink it much sooner than a black tea :-)

Flavor wise the jasmine is present but not overpowering. It's mostly in the smell of the tea. When you drink it you get the familiar grassy notes of green tea. Also a bit earthy with some balanced bitterness but as it cools the jasmine starts to come out and change the profile. This is a nice tea, but after having had this and the other jasmine tea I can say that it's not my favorite. It would be a really pleasant tea for polite company or maybe if you had a social engagement with people you're unfamiliar with.


marcus out and about
Thursday October 22, 2020 07:29:40 PM CDT

Hey hey it's Day ten of 14 teas 🍵 !! 🥰

Today's tea is Jun Mei or Jin Jun Mei !

Wikipedia has a short article that tells us it "is a celebrated black tea from the Wuyi Mountains in Fujian Province, China developed in 2006. It is made exclusively from the buds plucked in early spring from the tea plant. The buds are subsequently fully oxidized and then roasted to yield a tea that has a sweet, fruity and flowery flavor with a long lasting sweet after-taste."

Brewing is straight forward. I did a 5 second rinse, but this is contentious online. Many feel it is a waste to rinse or awake black teas. Boiled water filtered from the tap (all teas so far are done with this water) and at 212 steeped 16 oz of water over 6g of tea for 3 minutes. Wonderfully colored tea, with a rich flavor and very pleasing after taste. One of my favorite teas. I have some other JinJunMei from another vendor and while it is flavorful the subtle notes on the finish feel like they're missing. Might just be me. Second steeping was equally as good. Same rich color and flavors.


Hey hey it's Day nine of 14 teas 🍵

Today's tea is Jasmine Oolong!

The vendor oriarm lists on their site that this tea "is made from Taiwan high mountain oolong tea processed through 6 scenting crafts with fresh jasmine flowers scenting with jasmine flowers retained."

Which sounds very promising. Of course I had to check out wikipedia and it had a nice story about Jasmine Tea aka 茉莉花茶. From there we get to learn that "The jasmine plant is believed to have been introduced into China from eastern South Asia via India during the Han Dynasty (206 BC to 220 AD), and was being used to scent tea around the fifth century. However, jasmine tea did not become widespread until the Qing Dynasty (1644 to 1912 AD), when tea started to be exported in large quantities to the West."

This one was pearled, which I think is one of the coolest ways to press tea. In today's photo you can see the pearls, and then part of one post steeping. It's a whole little branch with multiple intact leaves! 🍃 so exciting!

Brew was about 5 min after boiling and steeped for 3.5 minutes. Result was a light yellow tea with a wonderful jasmine flavor and subtle sweetness. It feels like this would be a great special occasion tea!


Hey hey it's Day eight of 24.... well woops I miscounted. it's 14 teas 💔 I think I counted a bunch of them twice. I don't know my kitchen is a nightmare. Anyway let's get on with it!

Today's tea is Lapsan Souchong also known as 正山小種

Wikipedia tells us that for this tea " leaves that are smoke-dried over a pinewood fire. This smoking is accomplished either as a cold smoke of the raw leaves as they are processed or as a hot smoke of previously processed (withered and oxidized) leaves. [...] The flavour and aroma of lapsang souchong is described as containing empyreumatic notes, including woodsmoke, pine resin, smoked paprika, and dried longan; The tea originates from the Wuyi Mountains region of Fujian, China,"

I had to redraft this after I realized I had completely ruined the legend of this tea. Here is a great webpage with the story. It's incredible!

I absolutely dislike smoked beers, but like heavily peated scotch so I'm a bit nervous to try it. For steeping I found instructions online to do 2.5 minutes fresh off a boil. As it has cooled lots of neat flavors developed.

This one is very lightly smoked, the scent doesn't betray the kind of fire wood used. There are many flavors at play but nothing offensive. Very dark tea. The floral and other notes are coming out as it cools.

Pretty good tea.


Hey hey it's Day seven of 24 teas! Today's tea is Xihu Long Jin green tea. Longjin tea is also 龙井茶 or Dragon Well tea.

Wikipedia says ' Dragon Well tea, is a variety of pan-roasted green tea from the area of Longjing Village in Hangzhou, Zhejiang Province, China. It is produced mostly by hand and renowned for its high quality, earning it the China Famous Tea title. '

Wow this tea had so much flavor and character. I suspected that I was brewing my green tea improperly since I wasn't liking them very much., so I searched online for how to prepare this tea. I used alot more tea than I had before and also poured a little bit of the water at a time. The second steeping was a little darker / more golden in color but the flavor was consistent.

Really good and a nice surprise!


marcus out and about
Sunday October 18, 2020 12:56:47 PM CDT

Thanks to all who tuned in tonight to the and I hope you're sticking around for the Intergalactic Wasabi Hour with @snowdusk

You can find the playlist for tonight on soundcloud and on my gopherspace the playlist along with the archive of the show.

Hey it's Day six of 24 teas! Today is Tie Guan Yin aka 铁观音 or Iron Goddess of Mercy.

Wikipedia tells us that this tea "is a variety of Chinese oolong tea that originated in the 19th century in Anxi in Fujian province. Tieguanyin produced in different areas of Anxi have different gastronomic characteristics. "

I really enjoy balled up teas like this where the leaves are rolled up. Does this kind of style have a name? It looks like this is the Jade variety, the leaves are very green and the brewed tea is much lighter than typical oolongs. In the picture you can see the dry tea next to one of the leaves I after steeping. It's so well preserved! I thought that was super cool.

Flavor wise this is very light. Delicate but pleasant. I think I would really like this tea if it were baked more. Our friends at wikipedia say that this more thoroughly baked traditional method has not been preserved well unfortunately. This was after the first steeping done near boiling for 2 minutes. Ok second steeping for a 30 seconds longer, and it was about the same. I think it falls down into the same house as green teas for me.

2.75 /5

Went to pick up dinner, got to see a fire put out while I waited.

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