TeaChat

Qilan Wuyi Oolong from Verdant Tea. Floral, thick mouthfeel, somewhat creamy. Quite nice for a daily oolong tea.


Qilan Wuyi Oolong by mcrdotcom, on Flickr


Qilan Wuyi Oolong by mcrdotcom, on Flickr

The sun will in theory eventually rise, until then 102K DYL from origin tea.


102K DYL (1) by Adam Yusko, on Flickr

Oriental Beauty by Wistaria Tea House back in November. Tea drunk!

brandon wrote:
Oriental Beauty by Wistaria Tea House back in November. Tea drunk!

YUM!

Still no rain; though, today the sky clouds over and casts a beautiful, somber light in the tearoom. Outside, new buds blossom against the grey sky, confused by Winter masquerading as Spring.

I pour the last bit of a 150g bag (still 10g left) of Winter Alishan tea, recently brought back from Taiwan by a friend, in a Taiwan red clay, 180ml pot with new Petr Novak cups from Darjeeling.cz. It's been an amazing tea, balanced, nuanced, and intensely potent in its chaqi, with all the elements a good Alishan tea should have. I'll miss it when its gone.

Blessings!

Phoenix oolong from Mad Monk this morning. I really enjoy how this tea changes so much over the course of a session.

茶藝-TeaArt08 wrote:





Still no rain; though, today the sky clouds over and casts a beautiful, somber light in the tearoom. Outside, new buds blossom against the grey sky, confused by Winter masquerading as Spring.

I pour the last bit of a 150g bag (still 10g left) of Winter Alishan tea, recently brought back from Taiwan by a friend, in a Taiwan red clay, 180ml pot with new Petr Novak cups from Darjeeling.cz. It's been an amazing tea, balanced, nuanced, and intensely potent in its chaqi, with all the elements a good Alishan tea should have. I'll miss it when its gone.

Blessings!

Very nice and elaborate set up! I would just love to watch the brewing happen!

Very nice and elaborate set up! I would just love to watch the brewing happen!

Adam, Thank you. I would love to be able to sit down together and pour. The day before I had served tea to visiting friends from Shenzhen, China whom are in the U.S. traveling for two weeks as a family. Even when I pour solo, I always pour a second setting, as though for a guest; the first round resides in the cup across the table as I pour through the various subsequent rounds. In this way I hold space for my teachers, friends, and all things and remind myself that it is impossible to pour tea alone, a cup for the "10,000 things." At the end of the pour I drink the cup across the table as a way of completing the pour, taking "it" all in; plus, it's a good way to taste the cold flavor of the tea and to contrast the quality of one's last round with one's first round.

Blessings!

茶藝-TeaArt08 wrote:





Still no rain; though, today the sky clouds over and casts a beautiful, somber light in the tearoom. Outside, new buds blossom against the grey sky, confused by Winter masquerading as Spring.

I pour the last bit of a 150g bag (still 10g left) of Winter Alishan tea, recently brought back from Taiwan by a friend, in a Taiwan red clay, 180ml pot with new Petr Novak cups from Darjeeling.cz. It's been an amazing tea, balanced, nuanced, and intensely potent in its chaqi, with all the elements a good Alishan tea should have. I'll miss it when its gone.

Blessings!

Amazing set up! Must be a very nice place to sit with friends and drink nice tea!

Evening Dan Cong: Bai Ye Wang ('King of white leaf') from Tea Habitat, in the cheapest little yixing, enjoyed from a beautiful drippy Petr Novak tea cup--for scale, the Yuzamashi in the background holds about 8 oz

2003 Hui Yuan cliff Shhui Xian Wang in 8.4 grams in 80s factory 1 dark hong in ba le yixing. This tea has reminded me why I keep buying rock tea even though most of the time I am spending a allot for just ok tea. This ten year old rock tea is well worth it. I did not rinse so the first infusion had some generic aged oolong taste that Is common in aged baozhong. I used to love this taste but now it really turns off. The cha qi of this tea is heady making my head tingle. Cark fruit and a very noticable rock taste. The aftertaste is still noticeable over a half an hour after my last infusion.

debunix wrote:Evening Dan Cong: Bai Ye Wang ('King of white leaf') from Tea Habitat, in the cheapest little yixing, enjoyed from a beautiful drippy Petr Novak tea cup--for scale, the Yuzamashi in the background holds about 8 oz

adorable lil Yixing, somewhat like Factory-1 zaoqi one..

That's my $5.99 special from Wing Hop Fung. It could have been sitting on the shelf there for many years before I bought it in 2010....but probably not long enough to have been from Factory No 1....

I didn't say it IS factory-1, it's not possible to know without interior pics.

But if you walk around in HK or Shenzhen...some jewels could be found with unexpected price (well...seldomly ) I didn't say it is Factory-1~

And don't forget in Europe and America, many high-quality Yixings went there back. During the CR period, Yixing price was cheaper as pizza, and the price went up x1000 by now. Many export Yixings are high-quality as well.....but I didn't say that was this kind

chrl42 wrote:I didn't say it IS factory-1

Understood. One of the bonus features of my collection of tiny cheap pots from WHF--aside from their minor but overall positive effect on tea--is that they were too cheap to have been worth the effort to adulterate their clay to simulate something else.

Today, finished some Imperial TGY from Yunnan Sourcing, a packet that was open long enough to have lost some of the best fresh aromas, brewed in a glazed shibo.