Matt Demers

Matt Demers

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Matt Demers
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Some notes on water, and what it does to your tea

Ayurvedic cold remedies provide cold relief and treatment that can't be found in modern western medicine. These herbs and remedies shorten and soothe colds.

Never really cared much for the use of post-steep leaves, but they're really useful for determining smell and preparing to taste. Short, small inhales through the nose let you get that first impression over and over, letting your brain make the connection to what it smells like, even if it escapes you at first.

Never really cared much for the use of post-steep.

Sencha is the most-consumed tea in Japan, and a great "fundamental" tea. I wrote a bit about it on my tea blog, here: https://chillwithtea.tumblr.com/post/155546246029/sencha-tyumushi-jien-by-matt-demers-via

Sencha is another fundamental green tea that comes from Japan. The Japanese steam their sencha in order to preserve flavor and to produce a flat, uniform leaf after production.

I wrote a little bit about the importance of fundamentals in tea, and what you can learn from something that just tastes "normal."  http://facebook.com/chillwithtea

Today's tea is a Hunan Black Congou, which is dried, rolled and re-fired in a way that leaves the tea crisp, rigid and sweet-smelling.

When your camera's auto timer takes two photos instead of one, and gives you a good second shot anyway.

When your camera's auto timer takes two photos instead of one, and gives you a good second shot anyway.

Again, more of this white tea. Found out it holds up well after multiple steepings and I'd definitely recommend it as a good beginner white tea. Refreshing, sweet and very little aftertaste.

Again, more of this white tea. Found out it holds up well after multiple steepings and I'd definitely recommend it as a good beginner white tea. Refreshing, sweet and very little aftertaste.

The Bai Hao Yin Zhen from yesterday, steeped 5.5min @ 85C. Nice copper liquor, slightly astringent taste, but mostly light and refreshing. Eating it with chocolate because who gives a fuck.

The Bai Hao Yin Zhen from yesterday, steeped @ Nice copper liquor, slightly astringent taste, but mostly light and refreshing. Eating it with chocolate because who gives a fuck.

Bai Hao Yin Zhen - DavidsTea, 2016 - Matt Demers  I've decided to start writing more about tea, and you can find it on this Tumblr, or by following this board.

Bai Hao Yin Zhen - DavidsTea, 2016 - Matt Demers I've decided to start writing more about tea, and you can find it on this Tumblr, or by following this board.

Aftermath of a good tea drinking session; cast iron pot that needs a bit of cleaning and this lovely wood graphic bear from DavidsTea.  I've been getting away from the actual tea part of David's for a little bit, but their teaware is still pretty sick.

Aftermath of a good tea drinking session; cast iron pot that needs a bit of cleaning and this lovely wood graphic bear from DavidsTea. I've been getting away from the actual tea part of David's for a little bit, but their teaware is still pretty sick.

Hojicha and job applications. Straight, simple green tea that comes off a bit sweeter than usual. I could've sworn I didn't put honey in it.

Hojicha and job applications. Straight, simple green tea that comes off a bit sweeter than usual. I could've sworn I didn't put honey in it.

Da Hong Pao is a roasted oolong with more oxidation, giving it a deeper color. Tastes like chocolate, caramel and a bit of ash from the roasting, which makes it taste full and aromatic.

Da Hong Pao is a roasted oolong with more oxidation, giving it a deeper color. Tastes like chocolate, caramel and a bit of ash from the roasting, which makes it taste full and aromatic.

Bao Zhong Medium Roasted oolong; tastes extremely nutty, but that's mostly from the smell. Surprisingly, not much taste after it's hit your mouth.

tastes extremely nutty, but that's mostly from the smell. Surprisingly, not much taste after it's hit your mouth.

More pu'erh from my tea course. This one was interesting because of the green leaves thrown in with it; adds a lot of nice visuals, but obviously tea just ends up tasting like tea.

More pu'erh from my tea course. This one was interesting because of the green leaves thrown in with it; adds a lot of nice visuals, but obviously tea just ends up tasting like tea.

Dry pu'erh leaves from the tea course I'm taking. I've been able to smell and taste a whole lot of new stuff during this time, and to be honest this looks more than festive.    Follow me on Twitter: http://twitter.com/mattdemers  Follow me on Instagram: http://instagram.com/mattdemers

Dry pu'erh leaves from the tea course I'm taking. I've been able to smell and taste a whole lot of new stuff during this time, and to be honest this looks more than festive. Follow me on Twitter: http://twitter.com/mattdemers Follow me on Instagram: http://instagram.com/mattdemers