Oolong preparation two-part video

"I feel clean" was what my Japanese friend commented after tasting Taiwanese high mountain oolong for the first time. She was also surprised that the taste profile overlaps with Japanese green tea brewed at lower temperatures of 70 - 80 degree Celsius resulting in an umami note. Later, I told her that this was not green tea, rather semi-fermented oolong that adds the extra touches of flowers and fruits.

You will find answers to good questions like how much oolong tea to use, at which temperatures to brew and for how long in this this video.

I always use freshly boiled water and start with the first infusion where 40 - 50% of the total soluble materials are released. This is why it makes very little economical sense to rinse teas especially when you are certain of their high quality.

In this second video, I show how the opened leaves look like and this is something that we can aim for when improving the technique of brewing ball-shaped oolong. Doing so will ensure full flavour release.

With this winter high mountain oolong from Ali Shan, I was able to brew it at least four times.  I enjoy starting the day with a sip of light oolong teas. My breath is cleansed, stomach nicely primed with no hunger pangs. The aftertaste can stretch beyond half an hour with the more powerful oolongs from Da Yu Ling or Li Shan. I am quite happy with my 'liquid breakfast' and do not want to spoil the taste in my mouth. Give it another few hours and I should be ready for lunch!

A christmas painting in the winter of 2012

The black cat - a reflection of my nocturnal rhythm

Today during calligraphy lesson, we learnt something new about the concept of dating an art piece based on the Chinese calendar that runs in a 60-year cycle.

As this is the year 2012, the Chinese would term this the 'Rén Chén Nián', 壬辰年. Personally, I very much admire this style of dating artworks as it attributes a quality of transcending time and space into ancient Chinese dynasties 120, 180 and perhaps 960 years ago, which is the estimated age of the tea jar that I am using tonight.

This being the most celebrated season of the year ‘寒冬 Han Dong’ with snow-covered landscapes, I decided to design my cha xi using a piece of white calligraphy paper. The purpose of a cha xi is not just about using the best or most expensive teaware you have. For me, it is about weaving different elements together like in a water-coloured painting and striking a harmonious balance between the tea master, the tea and selected teaware.

This evening I brewed an easy drinking Ali Shan spring oolong tea  that I have stored for a day in the tea jar to remove any residual smells from its original paper bag. Preparing this tea is rather straightforward as all you need is a porcelain gaiwan and cups. In this case, thin-walled 'eggshell' porcelain cups work best in  highlighting the floral notes of a light oolong.  The irregularly shaped saucers chiselled  from wood remind me of footprints in the snow.

The entire tea setup relaxes my whole being and stirs my imagination of a white Christmas with an occasional snowflake landing on my eyelashes. Overall, it was a very serene evening in good company of  a picture perfect 'snow-covered' cha xi.

Seasonal changes and tea picking

The same tea breed displays variation in flavour as a result of climatic changes. This directly influences the quality of the tea leaves from one season to another.  Spring and winter are regarded as better seasons for producing high quality tea leaves. Why is that?