amateursdethechinois.blogspot.com

amateurs de thé chinois

Amateurs de thé chinois. Thursday, May 14, 2009. Teamaster's and Toptea Hongshui. Hongshui oolong is a style of tea created on the island of Taiwan by mixing Anxi and Wuyi processing techniques. They are ball shaped (like Anxi oolong) but more oxidized (Wuyi oolong) and not as heavily roasted (Anxi oolong). I read this information on the Houde blog here. And it sounds believable. However, in the past I think more oxidization and heavier roasting was more common in Anxi than it is today. I decided to comp...

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amateurs de thé chinois | amateursdethechinois.blogspot.com Reviews

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Amateurs de thé chinois. Thursday, May 14, 2009. Teamaster's and Toptea Hongshui. Hongshui oolong is a style of tea created on the island of Taiwan by mixing Anxi and Wuyi processing techniques. They are ball shaped (like Anxi oolong) but more oxidized (Wuyi oolong) and not as heavily roasted (Anxi oolong). I read this information on the Houde blog here. And it sounds believable. However, in the past I think more oxidization and heavier roasting was more common in Anxi than it is today. I decided to comp...

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amateurs de thé chinois | amateursdethechinois.blogspot.com Reviews

https://amateursdethechinois.blogspot.com

Amateurs de thé chinois. Thursday, May 14, 2009. Teamaster's and Toptea Hongshui. Hongshui oolong is a style of tea created on the island of Taiwan by mixing Anxi and Wuyi processing techniques. They are ball shaped (like Anxi oolong) but more oxidized (Wuyi oolong) and not as heavily roasted (Anxi oolong). I read this information on the Houde blog here. And it sounds believable. However, in the past I think more oxidization and heavier roasting was more common in Anxi than it is today. I decided to comp...

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amateursdethechinois.blogspot.com

1

amateurs de thé chinois: October 2008

http://amateursdethechinois.blogspot.com/2008_10_01_archive.html

Amateurs de thé chinois. Monday, October 20, 2008. Links to this post. Tuesday, October 14, 2008. CCTV 7 - Dancong Wulong. Today I want to share a link for a video. It is all in Chinese, but I will summarize the audio below so people who can't speak Chinese will be able to tell whats going on. I think some of the video would be enjoyable even if you can't understand the audio. Explores the tea of Chaozhou. I have published my translation of the audio as a Google document here. Links to this post.

2

amateurs de thé chinois: January 2008

http://amateursdethechinois.blogspot.com/2008_01_01_archive.html

Amateurs de thé chinois. Sunday, January 6, 2008. Links to this post. Subscribe to: Posts (Atom). View my complete profile. Livejournal - Pu-erh Community. Yunnan Tea Research Institute. Upsai Tea Research Institute. Tocklai Tea Research Centre. Tea Research Institute of Sri Lanka. Zhejiang University Tea Research Institute.

3

amateurs de thé chinois: Hongshui and Taiwan Oolong Education

http://amateursdethechinois.blogspot.com/2009/04/hongshui-and-taiwan-oolong-education.html

Amateurs de thé chinois. Wednesday, April 29, 2009. Hongshui and Taiwan Oolong Education. Late last year, I began trading teas with a couple of people in North America, and one of my tea friends Terence seems to have taken it upon himself to provide me an education in Taiwan oolong. I don't mean to sound facetious, as I am sure this wasn't premeditated, but it is what he acheived. Subscribe to: Post Comments (Atom). Hongshui and Taiwan Oolong Education. 2009 Yancha Harvest Has Started.

4

amateurs de thé chinois: January 2009

http://amateursdethechinois.blogspot.com/2009_01_01_archive.html

Amateurs de thé chinois. Monday, January 19, 2009. The Ninth Eccentric of Yangzhou. The "Eight Eccentrics of Yangzhou" were eight scholars and artists from Yangzhou, Jiangsu province. The Ninth Eccentric is certainly an artist. The casual observer recognizes this fact immediately as he wears two scarves, a velveteen suit jacket, long hair and a goatee. Links to this post. Friday, January 16, 2009. A heavy frost will damage the crop. But a light frost will improve the flavour of next spring's tea. By bus,...

5

amateurs de thé chinois: December 2007

http://amateursdethechinois.blogspot.com/2007_12_01_archive.html

Amateurs de thé chinois. Wednesday, December 19, 2007. My Second Tea Tree. Walking in the hills is a great time for thinking things over and having fantasies and I thought about wild tea and how I must roam through all of the mountains looking for wild tea trees, collecting tea leaves and processing my own tea. I bet it would be really hard to make anything worth drinking without a proper drying device. The tea bush I saw brought to mind an article I saw. Links to this post. Monday, December 17, 2007.

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theteagallery.blogspot.com

The Tea Gallery: November 2010

http://theteagallery.blogspot.com/2010_11_01_archive.html

Tuesday, November 30, 2010. The Qi of Tea. Light shan lin xi oolong. When does chaqi become a factor in your tea drinking? E also drink tea for the flavor and aroma but if there isn't any chaqi to enjoy, the tea can't really hold our interest. I've noticed that tea's from older tree's have more complex flavors and fragrances so these desirable characteristics go hand in hand with chaqi. To the myriad physical sensations that premium teas can deliver. Tuesday, November 23, 2010. Whose been generous with b...

tgfop.wordpress.com

Chai Masala | TGFOP Tea Reviews (c) Silverneedles est.2005

https://tgfop.wordpress.com//category/black-tea/chai-masala

TGFOP Tea Reviews (c) Silverneedles est.2005. Trader Joe’s Rishi Oregon’s Chai tea latte mix(es) and concentrates. January 12, 2014 at 11:21 am Posted in Black Tea. Rishi Masala Chai Tea concentrate. Found @ Wholefoods 6$,. Most spice in flavor and aroma,. But i can taste some of that lemon, they’re using too much of it. I’m actually not drinking this everyday because its too spicy for me as a “comfort morning drink”. Its a liquid, needs to be refrigerated after opening. Found @ TJ 3.5$ (10oz). Coconut o...

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Matcha | TGFOP Tea Reviews (c) Silverneedles est.2005

https://tgfop.wordpress.com//category/tea-reviews/green-tea/matcha

TGFOP Tea Reviews (c) Silverneedles est.2005. Green Tea Matcha Blend .Kirkland by ItoEn. December 25, 2009 at 6:54 pm Posted in Green Tea. Found at Costco under their Kirkland brand, box mentions made by Ito En. 13$/100 tbags of 1.5g (150g, 5.3oz, 2.5/oz, 40$/lb … meh not bad). Observe the careful use of f2.8 … sorry… no light handholder required it. Many, 8oz-4oz, 100-200F. Settled on 4oz 150F. There is a faint matcha smell to it. Flavor is a low and bland mix of matcha and cheap sencha. Various, room t...

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Keemun | TGFOP Tea Reviews (c) Silverneedles est.2005

https://tgfop.wordpress.com//category/black-tea/keemun

TGFOP Tea Reviews (c) Silverneedles est.2005. Keemun Mao Feng .ItoEn. October 11, 2009 at 12:15 pm Posted in Black Tea. Tea notes Black tea. ItoEn NY Store ( review. 10g of stuff doing the ikea glass ghettobrew. 35g of stuff doing the fancy gaiwan review style infusion. Dry: leaf looks smallish and quite broken. For a maofeng… just a couple longer leaves. 35g in 4oz, 10g in .5L and various other. did in gaiwan, glass, plastic, foam and various other cups and pots. Solid flavor keemun malty. Teabags seem ...

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Keemun Mao Feng (Keemun Hair Peak) .Jing Tea | TGFOP Tea Reviews (c) Silverneedles est.2005

https://tgfop.wordpress.com//2007/02/17/keemun-mao-feng-keemun-hair-peak-jing-tea

TGFOP Tea Reviews (c) Silverneedles est.2005. Keemun Mao Feng (Keemun Hair Peak) .Jing Tea. February 17, 2007 at 11:41 pm Posted in Black Tea. Tea notes Black tea. For the review sample. LEFT: Keemun Mao Feng: leaf is longer, more delicate, with a curly appearance. RIGHT: Keemun Hao Ya (regular keemun). Forget grams in how much water x 3min @ 90C/198F (yes. who brews black tea @ less than boiling…. yes… who… i guess its me). Infusion 1, 2 : smells like keemun, tastes like keemun, woody-chocolaty-keemuny.

theteagallery.blogspot.com

The Tea Gallery: Winter Green

http://theteagallery.blogspot.com/2010/12/winter-green.html

Wednesday, December 15, 2010. At what point in time does aging no longer improve the tea? Will the gyokuro eventually go stale like other green teas? What's the longest gyokuro has been successfully aged? The most frequently asked questions at the tasting event centered around water temperatures and brewing times. We've addressed this a couple times on this blog but I'm happy to reiterate some basic points. For the gyokuro, we brewed with water at 130-140 Fahrenheit. Gyokuro leaves are delicate and shoul...

theteagallery.blogspot.com

The Tea Gallery: May 2010

http://theteagallery.blogspot.com/2010_05_01_archive.html

Monday, May 3, 2010. Tea Meet Up in Brooklyn. Photo by Brandon of Wrong Fu Cha. After a long hiatus from my tea life (family, cancer, death, grief, settling affairs, more grief and a recovery of sorts.), I sealed my recent return by hosting The New York City Tea Club at my home in Brooklyn this past Saturday. Guests included some well known tea luminaries like. Toki of The Mandarin's Tea Room. Matt from MattCha's Blog. And Michael and Winnie. The wry and funny Brandon from the blog. Click here to watch.

theteagallery.blogspot.com

The Tea Gallery: Brooklyn Royalty

http://theteagallery.blogspot.com/2011/01/brooklyn-royalty.html

Monday, January 10, 2011. We spent the entire day with Kingston, enjoying his hospitality and expressing unabashed envy at many of his pieces. The one that really took my breath away deserves a post all it's own:. Two Ching Dynasty teapots made with duan-ni (yellow) clay. These elegant shuiping were export Yixing pots for the royal Siam collection during the reign of King Rama V ( his full name:Phra Bat Somdet Phra Poramintharamaha Chulalongkorn Phra Chunla Chom Klao Chao Yu Hua. January 19, 2011 at 8:35...

theteagallery.blogspot.com

The Tea Gallery: January 2011

http://theteagallery.blogspot.com/2011_01_01_archive.html

Monday, January 10, 2011. We spent the entire day with Kingston, enjoying his hospitality and expressing unabashed envy at many of his pieces. The one that really took my breath away deserves a post all it's own:. Two Ching Dynasty teapots made with duan-ni (yellow) clay. These elegant shuiping were export Yixing pots for the royal Siam collection during the reign of King Rama V ( his full name:Phra Bat Somdet Phra Poramintharamaha Chulalongkorn Phra Chunla Chom Klao Chao Yu Hua. The Tea Gallery Shop.

theteagallery.blogspot.com

The Tea Gallery: October 2010

http://theteagallery.blogspot.com/2010_10_01_archive.html

Wednesday, October 27, 2010. Things are starting to come together in our new space but there's still more work to be done in the eyes of Michael and Tim. I gave Brandon at WrongFu Cha. The chance to post some exclusive pics of our space when he was in town over the weekend. We've made some more changes since then! I'll post some pics once everything is settled or you can drop in during our evening tea events starting next week and see for yourself. There will be some more developments in the coming weeks...

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amateursdethechinois.blogspot.com

amateurs de thé chinois

Amateurs de thé chinois. Thursday, May 14, 2009. Teamaster's and Toptea Hongshui. Hongshui oolong is a style of tea created on the island of Taiwan by mixing Anxi and Wuyi processing techniques. They are ball shaped (like Anxi oolong) but more oxidized (Wuyi oolong) and not as heavily roasted (Anxi oolong). I read this information on the Houde blog here. And it sounds believable. However, in the past I think more oxidization and heavier roasting was more common in Anxi than it is today. I decided to comp...

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