In my previous 2 articles, I have made tea the European way, with high quality leaves and a proper technique. This was my first step to introduce them to the pleasures of tea. The afternoon allows for just one more tea to make a demonstration of gongfu cha. What will it be?
A top Oriental Beauty, of course, I'm tempted to say. It's close to red tea. People are not overwhelmed with completely different flavors. The gongfu cha brewing technique is interesting to watch. I increased the pleasure by using my silver teapot and very small and thin cups.
The result is an amazing cup of tea, so smooth, fruity and with such a subtle lingering aftertaste. Words like incredible, amazing, hummm... kept coming. And when they saw the tiny open leaves, their insect bites, heard the stories of the many names of this tea and even saw pictures of the plantation, well, I had 2 requests to visit me in Taiwan next year!
The tea had spoken to their heart.
Kama-iri cha de Ureshino, Benifûki
16 hours ago