Dancong 1994–1997
Dancong (Phoenix oolong) is one of the most distinctive teas. Exhuberant in youth, it also ages well, as this tasting of examples from 1994, 1996 and 1997 proves.
Dancong (Phoenix oolong) is one of the most distinctive teas. Exhuberant in youth, it also ages well, as this tasting of examples from 1994, 1996 and 1997 proves.
The Pétrus of tea: three vintages of Teamasters’ Oriental Beauty.
I continue my exploration of Lao Ming’s teas. After underwhelming 2010s, here are some fine 2011 oolongs.
Part 3 of my major series on similarities between wine and tea. Health benefits, drinking culture, wine and tea as investment, and why wine tasters should drink more tea.
Wine and tea: they actually have a lot in common. In the second installment of this seminal article I look at the production process of wine and tea and how possibly they can be similar.
Wine and tea: they couldn’t look more different but in fact, have quite a lot in common. In the first installment of this seminal article I look at the geography and terroir of the vine and tea tree.
Three new oolong teas from reputed teamaster Lao Ming. My initial admiration is becoming relative. These teas are as overroasted as a really overoaked wine.
The logistic challenges of moving a tea collection.
Tea is perishable. Green tea doesn’t age. Drink your Japanese sencha within a few weeks. Lies, all lies.
Three Korean teas on the tea table – more than I normally sample in a year.