Starting off with a fragrant Mingjian Four Seasons light oolong tea from Taiwan, the fruity scents from under the gaiwan's lid quickly gained popularity and it was delicious. Fresh, fruity and easy drinking.
|Red tea and cheesecake bites|
Next comes a Wacuo roasted oolong and white lotus paste mooncake pairing. We primed our mouth by taking one sip of this tea first, then bit off some of white lotus paste together with its pastry skin. Take one more sip of the same tea and this lotus paste slips down our throats like silk.
My rather gifted guest remarked that when drunk on its own, this roasted oolong tea smells like moist wood with a hint of bitterness that transforms quickly into a lingering sweet taste. Hearing this in itself came as a surprise for me because crossing paths with the right people who did not know they could like tea so much and in the process share about their personal experiences so openly with one another adds a rewarding dimension to the quality of our discussions.
|DH - Pekoe (or white fur) up-close.|
|Cha Qi from a Lapsang Souchong tea|
Conversations flowed from tea to all and sundry and back to tea again. This time I felt an obvious warmth on my cheeks despite an opened window with the chilli autumn rain outside. The Cha Qi of this Dian Hong Cha and all good teas is most felt in colder months because such teas boost our blood circulation so our bodies feel a steady buildup of warmth that counters the cold in our external environment.
If you haven't experienced Cha Qi or are unsure if it is indeed Cha Qi after drinking some teas, a few parallels can be drawn here to the sensation of warmth felt at your fingertips (at its lightest), or whole hand (at its strongest) not long after sipping good wine and/or tea, or that of gushed cheeks when you met the love of your life ;-)