Archive for april 2014

Sprint time, an early warm spring this year, 2014, easter. I take some tea utensils outside to the park at Kokkedal Slot, north of Copenhagen, Denmark.


A tree trunk makes a bench to sit on, and a place to brew tea. The passing by people wonder what os going on – danes are not (yet) used to outdoor tea parties… ; ) Surrounded by big old park trees, green grass lawns, the small castle to the west – and a view of the sea and Sweden to the east.



Positioned this way, I suddenly wonder, it looks like a cross – well, it is easter, so why not…


The tea I brought, is a white tea, Xue Rong, meaning “white dune”, from Yunnan, China. It is handplucked and consists of young buds. The dry leaves look furry and quite white, but the wet ones turn green and straight, and fresh as if just plucked from the bush. Purchased at singtehus.dk.


Happy spring,


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Spring has come for real here in Denmark, a wonderful opportunity to take some tea outside and brew it surrounded by nature.  A Taiwanese teapot, white porcelain teacups with a blue rim, that are thick enough not to break, thermo bottle, a green cloth underneath. And green tea cookies from singtehus.dk.


The tea is a vietnamese oolong, from singtehus.dk. A lightly oxidised fresh green oolong.


Sitting at a bench at the beach in northern Sealand, you can see the sea, the Oeresund,  in the background…


Looking at the low tide bottom of the sea, there are stones covered with weed – looking just like the green ball-shaped oolong tea, before the brewing…! I suddenly want to bring my tea closer to these stones, to the sea… resulting in this last picture.



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Roasted and aged oolong teas are another new area for me – Some time ago I had the opportunity to drink some taiwanese oolong, my former colleague brought it from a teashop in Thailand! A so-called Ding Dong, that was darker than the usual 20-30 % oxidised oolongs. Was it roasted? We were not sure…  Here some pictures from drinking it…


Aren´t the ball-shaped leaves fascinating… Amazing range of colors in a nearly monochrome picture…


Brewed in a gaiwan, quite a lot of tealeaves, nearly cooking water. I didn´t take notes, so just some pictures.


The wet leave unfolded…
Best, Ulla

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I´ll better follow up here with some pictures from recent pu erh drinkings… Here another superb pu erh from hojotea.com: Wild Spring Bud Raw Pu Erh. Region: Da Xue Shan, primeval forrests, harvested early march 2013. Citing from the homepage: “Unique fruity flavour, not unlike grapes, green apple, pineapple. Only buds. Mild body.”


My setting: Purple clay gaiwan with white glazing on the inside, tea-plate by Tommy Lindegren (inspired by teamasters.blogspot.com), white teacup by Roger Svensson, Åhus, Sweden, green cloth underneath.


And what about this little buddha figure… would he smile even more if having poured some tea over him…?


Smell from the bag: sheepwool? that taste was actually mentioned on a “tasting wheel” in a teabook… These buds are from a pressed cake – what I have tasted before from Hojo, were wild buds BEFORE pressing, a “limited edition” before pressing the rest of the harvest into cakes. So the loose form is SOLD OUT now.

Weight: 5 gr. Two rinsings.

1. brew: again woolen smell, from the lid this time. 30 sec. Smell: through nose directly. Arom: Indirect “retronasal”. Take liquid in your mouth, BREATH IN. SINK. BREATH out through the nose. And pay all your attention to that, right there, to the area behind your nose… Good excercise to turn your attention or awareness INSIDE… through to the physical part of your being, it makes you NEED to be quit, pay attention, listen inside, shut out all other sensual impressions and be ONLY THERE, RIGHT HERE. Only then you wander on, to the next brewing, to the next step in life.

2. brew: Actually hard to lift up this iron kettle from sitting beneath the table surface (in my safari chair). Need to come from above. The same goes for the gaiwan – to be able to sit close and keep watch over the process all along, judging if the liquor had enough, if you should stop the brew – you need to be close above & in front of the utensils. 1 minute this time. So instead of all the sweetness of the Dumuchun pu erh, here the woolen aroma is the most dominating. I don´t know how to smell Hojo´s “grape, green apple, pineapple”…

3. brew. Even after 1 min. 30 sec. the transparent color of white tea. So another 30 sec. The wet buds in the gaiwan are all singled out, loosened from the flat piece I put in. Single, but not open. Green-red, and as I earlier compared them to, with the same color as pistachio nuts…

Being a special holiday, I celebrate the morning with a GYOKURO from Sing Tehus. Good cha qi… After that in the afternoon, I had a pot of DARJEELING 1st flush from Sing, in my grandmothers blue-white teapot. THE BEST OF 2 DIFFERENT TEA WORLDS, 2 DIFFERENT TEA TRADITIONS… And now this urge to READ more in my newly arrived teabooks from Amazon…

All my best, Ulla

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