Today's weather was so hot in Taipei , it didn't feel like spring, it was summer! So, instead of using a high oxidation and/or roasted Oolong, I adapted today's 22nd Advent tea to the sunshine: I chose my high mountain Oolong from Tsui Feng (1900 m) from this spring.
I matched it with my silver kettle for crisp and hot water, a zhuni teapot for top flavor extraction and my light celadon singing cups.
Freshness everywhere in these leaves! They are as green as a Christmas tree!
And the sunshine hitting the brew reveals how marvelously clear and clean the tea is.
Oolong's range of aromas and characters is so varied that there are leaves for any kind of Christmas weather!
The fragrances are light and flowery, the taste is refined, buttery, fresh and active, and the aftertaste is pure energy, almost like Champagne! Impressive.
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.