For tea, one solution is to continuously switch from one tea sample to another, but change isn't the same as quality and doesn't guarantee satisfaction. It's still important to stay attuned to what tea we feel like having: variety should match our state of mind, the time of the day and of the year (cooling teas in summer and warming teas in winter, for example). There's another way to make every tea special: creating a unique Chaxi, setup, that is in harmony with the tea we choose and the feeling we want to experience with those leaves.
This blog has now reached its 11th year of existence. Let's review, with 12 pictures from 2014, how tea continues to inspire me and my brewing:
December : Plaisir primal d'un thé métaphysique
November: Spring 1999 Hung Shui Oolong from Yong Lung
October: 10/10 in Taiwan
Wenshan Baozhong de nouvelle plantation
August : A 19th century tradition for the 21st century tea business
July : Tasting, comparing and learning
June : 10 raisons pour visiter le blog Tea Masters
May : Tea and the City
April : Un printemps nouveau et plein d'espoir
March : Spring 2014 in San Hsia
February : 1979 Dong Ding Oolong
January : Tea, Travel, Home
Par ailleurs, j'ai la joie de vous annoncer que j'ai (enfin!) traduit ma boutique tea-masters en français. Merci pour votre patience et joyeux réveillon!
Click on these links for the pictures of 2013, 2012, 2011, 2010, 2009 , 2008 and 2007.