Tuesday, September 25, 2012

Morning tea

With time to spare, I left the kettle on the stove to heat up slowly and went about to put together this morning's cha xi at my own pace. Cha xi is a dynamic and meaningful cultural expression that is demonstrated through selecting and arranging teaware that reflects your original style and taste. In fact, this is an extension of you and your preferences when it comes to drinking tea. The bunny-tailed branch that you see here is a timely reminder of the coming of the mid-autumn festival this Sunday ;)

Today, I opted for an Ali Shan high mountain oolong. Light oolongs tend to be floral and fruity in their aromas with a medium body to back it up. They remain one of my favourites when it comes to gradual awakenings. Fresh green teas like sencha or bi luo chun also work well for me in the mornings. The highly oxidised teas are reserved for mid days when the mind is alert and can better track the subtleties in taste variations and the length of the aftertaste. Also, higher oxidation teas, in combination with their roasting, are more likely to stand out and appeal to our senses following the first few bites of the day. I experience lighter teas as more subdued after a meal or two.

Since I was down to the last few grams of this tea, I took time to savour it at length and continue to make new observations about its performance. Besides its outstanding floral notes, four infusions of this tea did not drive my hunger pangs any bit higher on hindsight. This is a sign of quality that is confirmed by the amazingly soft texture in the opened tea leaves.

The first cup of the day is always the sweetest, I find.  

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