Qingxin (luanze) Oolong cultivar.
Origin: Feng Huang village, next to Dong Ding.
Qingxiang: 'green' fragrant process. Rolled leaves.
I apologize for not writing a detailed article with tasting notes in English about this fresh Oolong. Instead, I recommend you read Matt's own description of it. It differs a little from my French notes of this tea, of course. Even with the same tea, different people notice and feel different things. Or we have different ways to express ourselves. Still, Matt's words and his further comments under his article show that he has understood this tea both with his mind and heart.
Sharing our different perspectives and experiences will help give a clearer picture of a tea, how to brew it and what to search in it. And with Thanksgiving just a day away, I would like to say thank you to Matt and all those who are sharing their tea experiences on the Net (via a blog, comments or a forum).
For this Cha Xi, I'm using a new blue Cha Bu. The color of the yellow lilies is a good match for the tea.
These two cups from Jingdezhen were hand made and handpainted with xintsai (xincai = new color).
The appearance is more modern, but the subject of nature and the style remain Chinese. The glaze seems a little thicker, whiter and smoother than with regular white cups.
The details are well done, but without the perfection of a hand painted Western tea cup (see Meissen or Herend ware). There, hand painting is so precise that 2 pieces look exactly alike. Before industrial manufacturing, only top painters could achieve this level of precision.
However, too much perfection kills life and movement. These little cup's quick brushes are not 100% precise, but they better capture the spirit of a changing nature.
Having tea in the cups brings further change the color of the painting. This interaction is a source of joy for the eye!