Keep Moving Forward… 08.09.10
#TodaysTea: Fujian, China. 手工金骏眉 Shōu Gōng Jīn Jùn Méi. A type of Lapsang Souchong tea. Golden Horse Eyebrow. Tongmu Village, Wuyi Mountain, Fujian Province. Developed orig in 2005 by Jiang Yuanxun. 1200m. Single bud. Spring, 2015. Hand rolled. I’ve always found the aroma of the leaves of this tea to be somewhat challenging. Its spicy, […]
Read More1yr • 1 year ago#todaystea#GaoshanGongmei#FudingOldWhiteTea; Autumn 2017; var. Dabai; Fuding, Fujian Prov.; gongmei picking, sun dried, cooled and aged; high mountain tea. The dry leaf aroma is a fruit salad explosion! Peach, tangerine, banana, mango… it’s wild! The wet leaf however is a complete contrast, leaf liter, Forest floor, wet burnt wood, spicy. The liquor promises […]
Read More#TodaysTea: Spring, 2017; var. yashixiang; Lintou Village, Chaozhou, Guandong; small leaves, no buds, oolong; 1300-1400m Dry Leaves: scantily pungent, evasive, elusive, taunting hints of wood smokeWet Leaves: spicy, long pepper, cinnamon, nutmeg, horseradish, fragrant, aromaticLiquor: buttery/creamy, peppery, mildly astringent, delicate, xmas biscuit, prickly ashAroma: elusive, vague, a touch of unripe white peach, late elusive hints […]
Read More#TodaysTea: This Tea is best allowed to cool a little in the cup before drinking to allow its delightful mouthfeel to present itself and to allow the tea liquor to linger longer in the mouth. It really is a delightful sensation of a tea. Taiwan Milk Oolong; Spring, 2019?; var. Jinxuan; Taiwan; leaf & stem, […]
Read MoreI don’t always drink Chinese Tea. I do like to sample around. #todaystea Feiner Friesen Broken Tee, Schwartzer Tee Nr. 168. German, Friesen blend of Assam #blacktea. Use before 2022. I was always taught, with Assam black teas, measure 1 spoon of tea per person plus 1 for the pot, then steep for 3-5min. No wonder its bloody […]
Read More#TodaysTea: something incredibly Smokey Black Tea. Age unknown, source unknown. Very dominant smoke aroma. Also noticeable in the taste. Creamy mouthfeel, mildly tannic. It seems to be a Wuyi Rock Tea? #LapsangSouchong, #DaHongPao, perhaps something else?
Read MoreOn May 21, I held an event to commemorate International Tea Day, at the Kachelofen Brew House, in Shanghai, China. Here are some images.
Read MoreMy Tea Course Completion Certificate. This program was put together by Shana Zhang who is based in Yunnan. https://www.udemy.com/user/shanazhang/
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Well today, I finally completed an Online course with New York’s, Museum of Modern Art and I am very happy to have completed it. The course was hosted (delivered) by Cousera who’s Support Services have proved to be outstanding indeed. The course itself was well structured, with ample video resources and written resources. The written resources DO […]
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I never understood the hype around the “Nifty Fifty.” On a full frame (35mm) camera it used to be one of the ‘must have’ prime lenses in your kit. This was back in the day when Zoom Lenses just could not match the image quality of a Prime. Other ‘must have,’ Prime lenses were 28mm […]
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