Archive for Oct, 2011

The 2. of the three bags I ordered from Teamaster.

Tea: Gao Shan Jinxuan Oolong
Region: Ali Shan (1400 m), Zhang Shu Hu, Taiwan
Harvest: Spring 2011 (April 14)
Type: handpicked, semi-ball rolled, rolled without roasting
Price: 210 dkr  – 100 g (sold for 10 USD – 25 g)

Steeping: 3-4 g, 200 ml, from 30-60 sec., 5 x

Sitting at the swedish B&B, Aahus. Tall trees around, like nordic palm trees… Mossy green grass coveres the earth. Rained all night, still dripping. We are under a huge black umbrella. I am using a new white teacup, handmade by Roger Svensson, Aahus, Sweden. The plate under the teapot is handmade by Tommy Lindegren, Denmark. The small yellowish plate for the dry leaves is japanese.

1. brewing. 30 sec. Not fully opened. Liquor yellow green. Taste still soft. Aroma of dry leaves, still in the bag, very sweet, fruity, then grassy green.
2. brewing. 30 sec. The first time I cooled water from the thermo by warming the cup first. Now directly. Much stronger, leaves unfold, filling the gaiwan… while rain still dripping.
3. Topping now? Full of power, strong, astringent on sides of the tongue. Blends with mossy fragrence from the grass beneath me… Flowery fragrence.
4. Milder now, the fragrence nearly gone. Flower still good, breathing in – sinking the tea – breathing out. There comes the sage “edgy” taste I got grom the excellent “Shan Lin Shi High Mountain Oolong” the other day… Wet leaves are HUGE! (Compare the size of dry and of wet leaves!) The tea energy, cha qi, has filled me with warmth, even if it is this nearly “green” oolong – so I sit as a warm mountain in the midst of rainy, dripping, sprouting grass and moss under tall firs… calmness. Just observing, not caring for anything else or anything particular.
5. 50 sec. The last seconds I count, are joined by the sunday morning churchbells, exactly one per second…

Tall firs rising
above a mossy garden –
green tea and church bells 


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