Friday, February 27, 2015
Today, my main actor is a High Mountain Oolong from the CingJing area, harvested in spring 1990. It's one of the very first batch of high mountain Oolong! If you want great performance, select a great performer! It's true for movies and for tea.
The director type brewer is not just recording, but he's brewing to make the best of his leaves at each stage of the brewing. He adapts the way he pours the hot water to the state of the leaves. He knows what taste he should achieve now with these leaves and tries his best to get it.
Monday, February 16, 2015
Le truc pour utiliser le thermos, c'est de choisir un thé qui supporte bien les longues infusions et de ne pas mettre trop de feuilles. Ce puerh convient vraiment très bien. Après avoir mangé un pain chinois à la vapeur fourré de viande relevée de poivre noir, j'ai été époustouflé par le goût du puerh. Ses saveurs devinrent intenses et purifiantes pour mon palais.
Lors d'une après-midi nuageuse et venteuse, j'ai infusé le Hung Shui Oolong de Shan Lin Xi en face de l'Océan Pacifique, non loin de la plus grande dune de sable de Taiwan (à Gangzhi).
Ce Hung Shui Oolong a beaucoup de douceur et de finesse. Il demande un peu d'attention avant de donner le meilleur de lui. Les vacances aussi demandent un peu d'effort. Réaliser ces Chaxi là où je vais deviens de plus en plus simple avec l'expérience. Cela aide aussi de bien connaitre les thés qu'on amène avec soi, car ils vont avoir un ressenti différent de quand on les fait chez soi. Prendre conscience de ces différences est bon exercice pour progresser dans la maitrise du thé.
Baozhong d'une plantation de 4 ans que je choisis. Il a de belles feuilles bien grandes et épaisses.
Monday, February 09, 2015
Teaparker received this picture of himself performing Chaozhou gongfu cha. It was taken at the Taipei Story House in 2010 when a TV crew shot the documentary Global Drinks, tea (for France 5 TV).
Nearby, you can also see pictures from over 50 tea events organized by Teaparker with the Taipei Story House over the years. I have many memories of teas and friends there...
The Taipei Story House was built in 1913 for Chen ZhaoJun, a Taipei tea merchant, as a place to rest and entertain his guests. On Sunday, Teaparker invited us to a trip back in time and gave us 5 teas from the 1920s to brew!
a day earlier.
Old tea and wares are passed from one generation to the next. It's nice to see how tea brings the family together and how a simple moment of happiness can be shared and passed to the next generation.
She also made a beautiful purple color Chabu matching the colors of her early RoC Yixing teapot for this occasion.
All these tea still felt alive and brought lots of joy and astonishment to all the participants. It showed just how resilient top quality teas can be. It's not a quest for the oldest tea, but for exceptional flavors. And this Sunday, we were blown away! It was the highest concentration of great teas and Chaxis I have seen on a single afternoon.
Thursday, February 05, 2015
Wednesday, February 04, 2015
Qingxin Oolong from Shan Lin Xi, of course. But they are medium roasted, Hung Shui style and were harvested on April 26, 2014. There are few stems, because they were originally intended for the Dong Ding tea competition.
A sweet, light and dark roasting scent comes from these dry leaves.
Yixing hungni teapot. In both cases, it's important to well pre-heat the vessel before the first brew. Spring 2014 Oolong is still young and tightly rolled: it requires energy (high temperature) and time to unfold well.
Hungshui Oolong is always more difficult to brew than one-dimensional Oolongs (without any roasting). It's more important to pay attention to balance the flavors and to respect the character of the leaves. This is a good, affordable Hung Shui Oolong to practice your brewing technique. It all starts with realizing that each brew is different from the previous one. The more you are sensitive to these changes, the more you'll be able to learn with experience.