When I have time for tea in the morning, I usually crave for a red Taiwanese tea. This morning, I happened to wake up at 6 AM and noticed the clear blue sky and wonderful colors outside. To enjoy this moment, I brewed a red tea from the East Coast and took these pictures. This tea is so sweet by itself that, like an Oolong, you don't need to add milk or sugar. The fragrance is 'amazing' (to quote most people who have tried it). And, important for my morning mood, it has a full body and I can drink it even on an empty stomach.
From the scents and taste of this tea, I feel that it grows in a very natural habitat. The farmer says it's organically grown and they don't use pesticides so that tea jassids will bite the leaves, like for Oriental Beauty. Later today I called him to tell him that I'll visit his plantation this weekend! I hope the weather will be good so that I can bring back nice pictures from the tea fields, and also a good tea selection from this spring's harvests.
I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.