"If we have nice weather, we'll go to Pinglin.", I said last week. Faced with pouring rain and just 2 days before the PSU students from the Tea Institute fly back to the US, we did what any unreasonable tea lover would do: we went anyway! The only difference is that instead of brewing tea outside, we brewed ours inside the 140 years old Nanshan temple!
The Buddhist monk present in the temple kindly let us use this table and seemed interested to see these young students brew with so much calm and attention.
She brought us some Taiwanese snacks and a very fresh winter Baozhong.
It was interesting to compare it with the spring 2014 Baozhong: more
flowery and fresh, because lighter oxidized, but with a bitter lingering
feeling that wasn't very pleasant.
So we had a last cup of the winter concubine Oolong in order to finish with a good aftertaste and we left after brewing a big cup for our generous hostess.
We made a couple of stops at several tea plantations to enjoy the sights and so that they can understand in what kind of natural habitat Wenshan Baozhong grows. Mountains, a river, mist, green mountains. It's also breathing the soft and fragrant air from these subtropical forests and remembering to find these scents in the next cup of Wenshan Baozhong...
It stopped raining!
A happy day for all of us.
And if the above hasn't made you smiled, then the following pictures taken at Pinglin's tea museum probably will:
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.