TeaChat

Thanks, but I've used it for at least five years love the stuff!

Ended up eating Peking duck (excellent) and some duck soup. Had a nice beer too. Stuffed to the gills though! Lol

jayinhk wrote:Thanks, but I've used it for at least five years love the stuff!

Haha! Well done, thought you didn't know...
Sabah is famous for fresh seafood too. Was there some years ago climbing the Mount Kinabalu, the highest peak in South East Asia. Wanted to go to Sipadan for diving but the timing was not good.

Have a great time there! Look out for the Teh Tarik halia...Ginger milk tea! Really good!

Cheers!

This is actually my second time here--and won't be the last! I tend to eat Malay food here, but I haven't tried the teh tarik with ginger. Sounds good! I'll be heading into eastern Sabah on Sunday.

You climbed Mt Kinabalu? You must be in great shape!

As for tongkat ali, I've actually used it on and off for 11 years, but only natural root for 5. It is sold as a concentrate in the US market, but I feel the natural root works much better. The batch I picked up this time is very strong!

jayinhk wrote:This is actually my second time here--and won't be the last! I tend to eat Malay food here, but I haven't tried the teh tarik with ginger. Sounds good! I'll be heading into eastern Sabah on Sunday.

You climbed Mt Kinabalu? You must be in great shape!

As for tongkat ali, I've actually used it on and off for 11 years, but only natural root for 5. It is sold as a concentrate in the US market, but I feel the natural root works much better. The batch I picked up this time is very strong!

That was some years ago and after that I join a lot of semi pro road Cycling races regionally. Haha! But now I am older and do some other more forgiving sports...and enjoy tea.

There is also some fake tongkat Ali.. sadly. Ask around and shop around.

Have a great time there. If you are going to east, check out the probucous monkeys (native to that area) or go diving at Sipadan( one of the best diving spot in the world.

I think we are way OT

Cheers!

I'm actually here on business, so no monkeys or diving. as for the tongkat ali, I got it from a famous tribal herbsman. I can tell the real thing just from the smell alone!

Preparing for Master Chan's personal stash Wudong Old Tree DC Charcoal high fired. 2011.

Perfect pot and tea pairing!

Enjoying some Gong Xiang (Tribute Fragrance) Dan Cong from TeaHabitat, brewed in a treebark pot, and drinking from the Flower of Forgetfulness--the floral tea and the bowl that feels like a flower go beautifully together.

BTH Wudong Old Tree Dang Cong / Charcoal roasted. Day 3

TIM wrote:

Preparing for Master Chan's personal stash Wudong Old Tree DC Charcoal high fired. 2011.

Wow!! Lovely!!

Today I pour lightly oxidized Alishan tea in a 120ml Taiwanese clay pot with Petr Novak cups. Today's pour was a very rich, settled pour, with the sounds of the world filtering softly in through the window and a deep sense of rooted presence in the tearoom. This Alishan always yields really intense chaqi and I have been pouring it often. It's perhaps the best Alishan I've drank in some time and I have been leaving recent pours with a deep sense of gratitude and softness.

Blessings!

Today I dipped again into a treasured stock of Korean Hwang-Cha from Morning Crane Tea. This tea slips back in the tea box from time to time, and each subsequent 'rediscovery' is a delight. Fruity, sweet, intense and amazing stamina from these leaves. Mmmmm.

Talk about a Hwang-cha. I just drank the best Hwang-cha I've ever had from a tea master I know in Naju. It won best tea in the recent Int'l competition held there. It is a wild tea using ujeon grade leaves and made by the teamaster Moosong. A very dedicated guy with tea that is 100% handmade. Fantastic brew that enlivens the whole body.

Tim, love the CZ pot! Great shape and colour. Totally adorable

Curious to hear more about the tea, how would you describe it?

Math wrote:Tim, love the CZ pot! Great shape and colour. Totally adorable

Curious to hear more about the tea, how would you describe it?

Thanks Math. High elevation. Great charcoal slow roasting. Ginger, umami, orchid, lychee and rock mineral. I think it will be good for aging.

Master Chan made this for long term aging.

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