Last year, I had the opportunity to visit the Tea Institute at Penn State. So, as a member of the Tea Institute's outside advisory board, it's my responsibility to guide and motivate these students. The experience of a complete, classic Cha Xi outdoors sets a high standard for their tea enjoyment. At the same time, this provides a great reward for the work and research effort they have dedicated to tea.
Happy to be in Taiwan on such a sunny day!
These 2 lucky students just arrived from Korea and Pat will continue with his tea trip to Japan at the end of the month!
The silver kettle also added its distinctive pure and bright characteristic to the fresh spring water we had just collected nearby.
Protected from the sun by trees around us, we could see a bamboo forest between the branches from where we were!
summer 2011 Shan Lin Shi Luanze Oolong, brewed in a Yixing zhuni teapot from the 1980s. While it was obvious that this Oolong produced fruity tastes, nobody guessed it was actually a summer Oolong (instead of spring or winter). Our ideal brewing conditions had produced such a nice cup of tea!
To help my guests better understand the taste of spring vs summer, I continued with 2 spring 2012 High Mountain oolongs. First, the 1600 meters Ali Shan Luanze Oolong. The fresh cooling sensation is much more present in the mouth and the whole body. It's exactly what we need on this hot day.
Secondly, I brew my latest Da Yu Ling qingxin Oolong (harvested on May 10, 2012) at 2300 meters elevation:
- Celadon ever by David Louveau,
- Ancient glazed greanade as tea jar with a tea cup by Petr Novak as lid,
- qingbai singing cups on pewter Cha Tuo
- Jianyang black glazed tea bowl for the waste water.
- Small Qing dynasty qinghua plate for the dry leaves,
- Celadon plate by David Louveau for the zhuni teapot
- Ancient bamboo/wood basket to transport the equipment. The cover of the basket was also used as a tray for the cups.