tag:blogger.com,1999:blog-7326672.post113739881657462328..comments2024-03-16T17:58:04.652+08:00Comments on Tea Masters: Shou Cha - Teas with fireTeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7326672.post-33221429622761443832007-04-13T20:45:00.000+08:002007-04-13T20:45:00.000+08:00Peter,I would say it's like the difference between...Peter,<BR/>I would say it's like the difference between a green vegetable and a cooked vegetable/meat. Cooked vegetables/meats are easier to digest. The body needs less heat (energy) to digest.TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-23256763015335610642007-04-13T20:35:00.000+08:002007-04-13T20:35:00.000+08:00I agree with the idea that more "done" oolong teas...I agree with the idea that more "done" oolong teas feel friendlier to the stomach. But, do you know why? /PeterAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1147084899235185822006-05-08T18:41:00.000+08:002006-05-08T18:41:00.000+08:00Hello! Moi aussi, j´ai commandé ce délicieux Tie G...Hello! <BR/>Moi aussi, j´ai commandé ce délicieux Tie Guan Yin très torréfié. <BR/>Contrairement à l´autre TGY (de très haute qualité) que j´ai préparé en théière Yixing, j´ai essayé le gaibei/zhong pour celui-ci. Ce qui est surprenant: j´ai l´impression que ce TGY est encore meilleur en gaibei - le goût est plus "direct". Les notes fruitées et caramélisées sortent encore mieux, il y a (peut-être) un peu moins de goût de malt. Le goût du charbon (que j´ai d´ailleurs adoré dans l´autre TGY) est aussi un peu moins présent lors de la préparation en gaibei, du moins c´est ce qui m´a semblé.<BR/>Ce thé "tient bon" pendant de nombreuses infusions. Là, j´ai suis à la 7e, et c´est loin d´être fini!<BR/><BR/>Je vais encore comparer les deux TGY, en prenant un gaibei pour les deux cette fois-ci. Je suis bien curieuse de voir ce que cela va donner. <BR/><BR/>A bientôt!<BR/><BR/>PS: sorry for not writing in english as all the others in this subject, but tea and teatasting are very difficult to describe ... and my english is not good enough (so far!). Bye!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1138307088875033692006-01-27T04:24:00.000+08:002006-01-27T04:24:00.000+08:00Received today : high quality roasted Tie Guan Yin...Received today : high quality roasted Tie Guan Yin, with a Duan Ni teapot.<BR/>Tea pot is beautiful - very simple, minimal. You can feel how porous it is right away. The shou cha too is excellent, especially when it's cold and windy outside.<BR/><BR/>I had tasted a similar roasted tie guan yin before - I used to brew it in my gaiwan, and I always missed it; I liked it quite strong, but I always made it too strong, I never really could get the right timing. <BR/>The Duan Ni teapot made an excellent tea with these leaves, round, with a 'liqueur'-like feeling in your mouth. But the real festival comes when you swallow your tea - its comforting flavor stays in your throat for long, as a flavor, but also as a sensation.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1137480226472100962006-01-17T14:43:00.000+08:002006-01-17T14:43:00.000+08:00Kia Ora (hello) & Happy New Year from a blogger do...Kia Ora (hello) & Happy New Year from a blogger down under in New Zealand. Who would of thought that 3 little letters - "tea" - would be so interesting. Can I mention your blog on one of my blogs - 21 21 21 Blogs ???Kelvinhttps://www.blogger.com/profile/16021585582114434740noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1137432865704718692006-01-17T01:34:00.000+08:002006-01-17T01:34:00.000+08:00I've just had this bad experience with a raw Anxi ...I've just had this bad experience with a raw Anxi Tie Guan Yin that was far past its's prime - if only I could send it to your tea merchant : I'm sure he would rejuvenate it by making it an old fashion tea !Anonymousnoreply@blogger.com