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Archive for 14. april 2014

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…

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

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

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The wet leave unfolded…
Best, Ulla

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