„I found my early blogging efforts, basically writing down my impressions of the tea I drank every day, to be a worthwhile exercise – it helps me process what I’ve had and what I thought, and once in a while I go back to my own ideas back then and realize how I have developed as a drinker, as well as how a tea may have changed over time. Many of my earlier perceptions are flawed, if not outright wrong, or at least have been modified over time by my experiences since then. Writing about it constantly here helps me work through those thoughts.“
Quotes Tags: Experiencing tea, Pu-erh, Oolong
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...
„I found my early blogging efforts, basically writing down my impressions of the tea I drank every day, to be a worthwhile exercise – it helps me process what I’ve had and what I thought, and once in a while I go back to my own ideas back then and realize how I have developed as a drinker, as well as how a tea may have changed over time. Many of my earlier perceptions are flawed, if not outright wrong, or at least have been modified over time by my experiences since then. Writing about it constantly here helps me work through those thoughts.“
Quotes Tags: Experiencing tea, Pu-erh, Oolong
This tuo is composed from spring material from Menghai area (most from Bulang mountain) and from different...
Changda Hao is one of famous and established earlier tea factory in Yiwu town. Changda Hao - also called...
This small red tea cake is made from 2012 spring harvest Simao high mountain material. Carefully pressing...
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