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Video Tags: Oolong, Tea infusion
This Zheng Yan tea from Cindy Chen was baked 4 times over charcoal to achieve a medium...
Velice zajímavý a kvalitní lisovaný čaj z málo známé oblasti Čang-pching. Tento oolong...
One of famous oolong teas from Anxi is Benshan. This is a light roasted with low...
"Shui Xian" (also spelled Shui Hsien) - narcissus or water sprite This great...
„Then there is the more nuanced problem of what to do with the samples. It’s quite easy to say that sampling widely will give you experience in tea drinking. In practice, however, that’s not so simple. Of course, trying all kinds of teas will most certainly give you experience. However, it is experience on a relatively shallow level. Certain kinds of teas, such as really bad or really good teas, will probably manifest themselves quite readily. Others, however, are not so obvious. It is actually easier to try teas if you, say, cup them, but then it becomes work and the process is not very enjoyable. This is, ultimately, a hobby, and not a job (for me anyway) so taking the fun away like that is basically missing the point.“
Quotes Tags: Experiencing tea, Pu-erh, Oolong
The LaoManE rules over this autumn teas. In this village you may find really bitter tea and also sweet teas...
the pressed leaves aroma is strong and fruity, the taste is bitter, nutty, almond, fruity, fresh, balanced,...
Material for this cake came from Man Nan Lao Zhai in Hekai mountain. Man Nan Lao Zhai is home of Lahu...
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„gaiwan; 盖碗 - literally lid-bowl. A steeping bowl with a lid. They generally come in two or three sizes. The most common is 140cl/4oz. The lid is used to clear off any extraneous materials that may float to the surface on flushing and initial steepings. These (1 or 2) are typically not drunk. The lid is then used to partially strain the tea by holding it a little to one side as one pours the tea off through a fine strainer into a gong dao bei (共道杯) or decanting jug.“