Tea heritage and traditions of Nanyang.
Friday, June 5, 2015
Saturday, August 9, 2014
To start the ball rolling, simply purchase a 10 g mini sampler pack of my 'NO label tea' at 9 USD each (inclusive of shipping), write to me: firstname.lastname@example.org about your thoughts and tasting notes of the mystery tea sample mailed to you, and stand a chance to win for yourself any 20 g or 30 g tea packs from my bou-TEA-que selection of your choice!
Monday, August 4, 2014
|Ever-lasting freshness of spring|
|A spoonful of high-mountain goodness|
|Cool chaxi hues on a summer day..|
|1. Colour changes at the rim 2.Water dries up 3. Tea is ready!|
|The last drop.|
|Relishing the dewy scents of Mount Qilai..|
|..followed by a subtle yet complex aftertaste.|
|Clarity and luminosity - traits of a high quality brew|
|Fresh, lively and soothing oolong tea notes|
|A harmonious brew satisfies any thirsty soul|
|Only the right teas can inspire the right photos - thanks for reading :)|
Wednesday, July 23, 2014
|Olive green chabu and fresh oolong - what a match!|
For the purpose of comparing materials, I opted for a porcelain teapot today, something that is more readily available than a Zhuni teapot. 'He' is a big guy (roughly four cups of tea) with enough room for these tightly-rolled oolong balls to unfurl. Gong fu cha brewing is always about extracting the best fragrances, taste and flavours from your teas. For this to happen, tea leaves must always be opened by the strength of our pour and heat from freshly boiled water.
The pre-heating step also gives us a clue if the pot might be too big or too small to fill all three cups. In this case, I would have to adjust my infusion volume to a lesser amount. Doing so helps us to avoid the issue of '等杯', waiting for cups to empty the teapot.
With three cups of tea nicely filled, one could take time to reflect on his pouring skills (all part and parcel of the Gong fu cha package ;-)) - how much tea dripped and how even is the tea concentration in every cup. Such reflection actually brings the essence of gongfu tea brewing back into focus if you are seeking to improve your techniques.
In my few short years of studying gongfu cha, I have come to realise that attention to detail and a high level of concentration form the core of converting techniques to excellent tea brewing skills!
With a porcelain teapot, tea notes appear to be gently skipping on my tongue with a bright, clean taste. The relatively long aftertaste coats the tongue evenly like rich butter. The scent of green apples fills the breath as I exhale.
The right teas always require the right teaware, and the right teaware doesn't always come with a big price tag to beat.
Friday, July 11, 2014
Wednesday, July 9, 2014
|Enjoying a roasted tea in summer!|
In the company and shade of these young bamboo plants (swaying ever so slightly in the sparse afternoon breeze), I was able to silence my mind and focussed on this tea's roasted fragrance that lingers on quietly, then quickly followed by a very clean aftertaste.
Outdoor temperature was 35 degree Celsius that day but I felt much cooler than that! A peaceful and green sanctuary paired with some great tea. Yum..
To brew this tea at home, you can watch the following video: 2013 Spring Dongding (LG) red water soft-stemmed oolong.
Wednesday, July 2, 2014
|High mountain goodness in a pot - note the evenly opened leaves that result in a harmonious brew|
|High mountain freshness that never seems to fade|
|Sweet, mineraly and fresh aftertaste|
|It is hard to express the taste of this tea with words...|
|....perhaps these batik colours and patterns can convey much much more :)|