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Archive for januar 2012

I have been drinking dark oolongs and pu erh this winter… photoes to come.

But to complete the tastings from the taiwanese oolongs from “Tea Master” I ordered last summer – here photoes and notes of the 3. of the three bags I ordered:

Tea: Luanze Oolong
Region: Qi Lai Sha (2200 m), Taiwan
Harvest: Spring 2011 (May 6th)
Type: semi-ball rolled, lightly oxidized and well dried
Price: 459 dkr  – 100 g (sold for 19,5 USD – 25 g)

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

Looking for a special occasion, we tasted this tea at the first meeting of a newly founded  “tea philosophy group” in Copenhagen. Studying the japanese tea ceremony, we wanted a forum to study tea classics and share books we were reading. AND some of us got more and more intrigued by chinese top teas – so that was what we were drinking…

1. brewing. 12 sec., 100 ml, 80 C.  12 seconds are enough – the flowery power emerges and thrusts itself into the water… So light green-yellow, so refreshing… Looking outside the window, the chaqi already lifts me and opens for the senses: Chestnut trees changing color, partly yellow already. A sudden breeze goes through the limetrees closer by, and this together – sight, sound, aftertaste of oolong in my mouth – is… wow…

2. brewing. 20 sec., 80 C. Color a bit darker, taste a bit stronger, so much taste in a cup/liquor, that is shiny transparent yellowgreen! After the “liftet-up” feeling from earlier, I feel grounded and warm and content, just sitting here and BEING. Dreaming of what teas to drink in later autumn – my plan was darker oolongs and then pu erh in winter, getting more with the arriving cold – but can I do without one, at least one of these golden light oolongs… ? (This tea makes my tummy feel flled – I am not even hungry for food…)

3. brewing. 22 sec. Color getting more golden yellow now – just like the leaves outside… Holding the gaiwan after emptying, it still radiates warmth like a little baby… Sniffing the wet leaves like stealing the forbidden view of something secret, something sacred… all the aroma is still there…

Reading Jack Kerouac haiku: “Last autumn / the last faint cricket”. Wondering if I should write some more “haibun” – text impressions combined or followed by a haiku – maybe this is what I do with these tea tastings any way…?

4. brewing. 30 sec. This is SO good. Leaves smell of orange. Then deep green and more astringent. Liquor without flower aroma, BUT GOOD taste.

Reading “The Tea Enthusiasts Handbook”: “(…) But perhaps the most intriguing Taiwanese teas are the High Mountain Gao Shan oolongs. These teas are those that grow at more than 6000 feet (…) The tea bushes yield relatively small quantities of astoundingly good tea, and the good news for tea farmers is that their teas are in constant high demand by tea enthusiasts worldwide.”

Trees partly yellow
a breeze sneeking through the leaves
the aftertaste of tea 

Ulla

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