gushupuerh.blogspot.com
tea notes: Chun Shi Oolong 2009
http://gushupuerh.blogspot.com/2013/10/chun-shi-oolong-2009.html
Thursday, 10 October 2013. Chun Shi Oolong 2009. I got this oolong as a gift from a tea master I met in Yixing. It comes from some good, organic taiwanesse tea farmer. It is from year 2009 and I do not know much about it. It seems to be a middle roasted, I think hand made. Nice roasting aromas during the rinsing, it seems to be promising. Even the wet leaves smells fresh. Using my light oolong xishi teapot, long time not used it. Subscribe to: Post Comments (Atom). 2009 Youle by Douji. 7581 Shu Pu 1998.
gushupuerh.blogspot.com
tea notes: Sheng Tuo Cha 1990
http://gushupuerh.blogspot.com/2013/10/sheng-tuo-cha-1990.html
Tuesday, 8 October 2013. Sheng Tuo Cha 1990. This Tuo is pretty old and has been sitting as a generous sample in my store room since this April, airing and getting a bit of the middle europe climate. It comes from 1990, I got it from a taiwaness tea master, as I would call him, I met him back in Yixing in April this year. I've cleaned my teapot, had a new Brita filter changed and beside my daily job and opened the window, cold and sunny autumn day, the session may start. The tea soup does not have any di...
gushupuerh.blogspot.com
tea notes: 7581 Shu Pu 1998
http://gushupuerh.blogspot.com/2013/10/7581-shu-pu-1998.html
Thursday, 17 October 2013. 7581 Shu Pu 1998. I have never got excited by Shu and not even by aged Shu Pu. Until I have tasted this one. I always thought, heard or read that aging of shu is not much of use. It was made in Kunming Tea Factory (aka CNNP). 75 means the year they started to use this recipe, the 8 means the grade of tea leaves are larger and older and with some stems, the 1 refers to the factory code which is CNNP, 2 is former Meghai and 3 is Xiaguan factory. The third brew is very refined, st...
gushupuerh.blogspot.com
tea notes: a hard piece
http://gushupuerh.blogspot.com/2013/10/a-hard-piece.html
Thursday, 3 October 2013. I just had a few seconds to grab some tea from my stock room. Unfolded a paper wraping with a little of dust and a piece of hard stone like tea leaves tightly pressed. I do not send these pieces, mainly the middle of the cake, to customers. I rather drink them as most of the people do not like getting these hard chunks. First steep is very light. The first means the one after the two rinsing, washing brews. Even a left over, hard chunk makes your mind happy and optimistic. G...
gushupuerh.blogspot.com
tea notes: October 2013
http://gushupuerh.blogspot.com/2013_10_01_archive.html
Tuesday, 29 October 2013. 2009 Youle by Douji. The year 2009 was the only year I bought Douji cakes, only single mountain series, this was the year I first time went to Yunnan and I was lucky to meet there twice the CEO of Douji, a very modest and nice man Mr. Chen. I met him once at it's factory and the second time on Lao Banzhang village. His cakes age very well and catching on high prices lately. I stored this tea the whole time since its production. From about 13 hours rest in the teapot. The bit...
risttea.blogspot.com
Simply tea: Teamania Thai Oolong
http://risttea.blogspot.com/2013/06/teamania-thai-oolong.html
Dinsdag 18 juni 2013. Correction: My humble apologies, it seems that I've been mistaken. These teaproducers started under the royal project but are completely independent family bussines right now. From these 3 samples there was 1 I liked, 1 that was ok and one I didn't like at all. This one is already great bang for your buck. It would be an ideal tea for every day drinking for someone who doesn't want to spend a lot of money. The quality of the leaves seems to be excellent. It almost solely consist...
risttea.blogspot.com
Simply tea: juli 2013
http://risttea.blogspot.com/2013_07_01_archive.html
Maandag 8 juli 2013. Origin tea's Shan Lin Xi Yang Zi Wan A&B. Origin tea offers 2 teas from the same area though processed by a different teamaster and roaster. The A-sample. Seems to be the lightest, creamiest and most refined while the B-sample. Hits you in the face with it's brutal fruity flavours. Lets start with the A, it's always the side with the biggest hits! The B-side. that's where the gems are to be found! The leafs are tiny and tender with a visable edge of oxidation. I wonder what the r...
risttea.blogspot.com
Simply tea: november 2012
http://risttea.blogspot.com/2012_11_01_archive.html
Zaterdag 24 november 2012. Wild Red Tea from Alishan. The dry smell is more floral than one could expect and it feels dry. This profile will change completely once this tea is heated up. My face was smacked with big dark flavors - this would be the stout of the teas with no doubt! There were raisins, malts and brown sugar. The first thing I said after sipping this tea was: dark sugar! EDIT: Today (23/02/'13) I tried this tea again in my Mumyoi teapot and it turned out terrific! Wish you all a good weeken...
risttea.blogspot.com
Simply tea: oktober 2012
http://risttea.blogspot.com/2012_10_01_archive.html
Woensdag 31 oktober 2012. High Mountain Formosa MF from Hojo. Geplaatst door Rist Van de Weyer. Zondag 28 oktober 2012. Deep fermented Dong Ding from HOJO. In the beginning this tea is so full bodied because of the deep fermentation (but no roasting! And full of dark fruity flavours. Think about raisins, figs and plums with a dark sugary sweetness. Surprisingly after this full-bodied, sweet fruity notes there is this amazing fruity/flowery aftertaste that just won't disappear. Zaterdag 20 oktober 2012.
