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Archive for 2. april 2014

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.”

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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.

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

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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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