Shu Chen Lang Hua et al.
Tasting four Chinese green teas sourced directly from farmers. Tongue-twisting names and refreshing tastes.
Tasting four Chinese green teas sourced directly from farmers. Tongue-twisting names and refreshing tastes.
Enjoying tea in location… in wine country.
99.9% of the tea I drink is pretty good, at least. Time to talk about the remaining 0.1%.
A good black tea from China: I even reached 7 infusions brewing it the gongfu way.
Third installment of my tea and food matching sessions. Italian red mullet fish roe (bottarga) provides a challenge with its huge intensity of umami taste. Will any tea survive this?
Trying to ease the nuclear stress with some Japanese green tea. Two senchas tried from celebrity teamaster Fumio Maeda: after a great first experience with his œuvre a few months ago, this 2010 Tonzawa and 2010 Seki-no-zawa are a bit down-to-earth but good nonetheless.
Longjing is a famous Chinese green tea. Looking at two LJ batches that were picked just a day apart on 8th and 9th April 2010, I’m amazed to find out they’re quite different.
A puer-like green tea from wild trees in Vietnam. A tricky beast to brew – I haven’t found the key to it.
How to get bored with tea? Drink the same over a week or so.
After my article on the 2009 teas from renowned tea master Yoshiaki Hiruma of Japan’s Saitama, here’s a look at this 2010 vintage, including the famous hand-rolled temomicha.
