Archive for Feb, 2014

Inspired by a “real” japanese wagashi, traditional confectionary, which had dried yuzu-peel inside – I made this homemade version with danish “sukat”, candied lemon peel… transparent in the cold winterlight:

thebloggen_IMG_12218_sukatkuzu…on a new plate with white-green oribe-design.

thebloggen_IMG_12221They tasted cool and fresh…
Homemade by Ulla Conrad.

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Some months ago, I ordered 4 raw pu erh teas from www.hojotea.com, from 2011, 2012, and 2013. A passionate japanese man who travels to get the tea by himself, looking for exceptional quality everywhere. And his website is a never ending source for information, for the types of tea, for each tea, with texts, pictures and videos…

All very light, young yet, full of potential, full of taste. Nothing of the dusty dark taste of matured pu erhs… Here some pictures:

thebloggen_IMG_12037_Puerh_LanShiHeiMa_2010_HojoLAN SHI HEI MA RAW PU ERH, 2011: The beautiful packaging from Hojotea… His website writes: “Tea produced from 500-600 year´s old trees at high mountain of Lin Cang (one of the 3 pu erh areas, apart from Xishuangbana & Pu erh)”

thebloggen_IMG_12041Dried leaves: a piece of about 4 grams for a small 100 ml gaiwan, a lidded teabowl.

thebloggen_IMG_12042Kensui with snake-design (year 2013) by Jørgen Lund, Herlev. White teacup from sweden. Purple clay gaiwan, teaplate underneath by Tommy Lindegren, Bornholm – made after my own sketches.

(1) A initial rinsing, then a 1. brew of 10 seconds. The wet leaves already fall from each other, the color brownish-green. A familiar aroma, fresh and at the same time this green pu-erh aroma of – what exactly? Wet grass? Tatami mats? The color of the liquid light-golden.

thebloggen_IMG_12047(2) 20 seconds. A funny way to taste the different aroma compounds and trying to find words for them: the “little dog method”, sniffing repeated times rapidly, sounding funny… Much more interesting aromas! A more constant aroma experience!

thebloggen_IMG_12050(3). 3. brew 30 seconds. The wet leaves are leathery, soft, elastic… Thinking – so many impressions you can give yourself, drinking tea: not just the nose and the tongue can enjoy – also the eye, enchanted by the light and the colors: so taking photos makes it even more fun, trying to capture the delight I feel…

What you cant´t see on the photos, is the scent of gingerbread, which I am eating, and which goes SO good together with this tea. And from the 4. brew I start to read, and stop taking notes…

thebloggen_IMG_12053_Puerh_BingdaoRawPuerh_2011_HojoThe cold winter light filteres through the windows… Another one: BING DAO RAW PU ERH, 2012: The leaves of this raw pu erh are greener, and long, loose leaves, even if they are taken from a cake. And I detect what Hojo writes about this tea: Light tien-guan-yin-ish color in the cup at the 1. brew. Strange, compared to THAT smell I had directly from the open bag… Potential, as he says?

thebloggen_IMG_12055Wet leaves oolong-ish, too. 1. bud and two elaves, lesser whole leaves, green. “No pesticedes. Trees kept just wild trees. Grows slowly -> lots of minerals”, Hojo goes on. “RAW PU ERH IS THE ORIGINAL YUNNAN TEA”! What a treat. Beautiful.

Best tea-regards, Ulla

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