tag:blogger.com,1999:blog-7326672.post1239239951020583281..comments2024-03-29T03:13:08.180+08:00Comments on Tea Masters: Matching qingbai and green teaTeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7326672.post-18959843803124671542011-07-11T00:47:45.783+08:002011-07-11T00:47:45.783+08:00I realize the subject under discussion is the beau...I realize the subject under discussion is the beautiful Qingbsi set, which I have and love to use regularly. <br /><br />However, the tea in this case being Bi Luo Chun, and from what I can tell it's the same that Stephane offers for sale.I think it deserves some special mention as well:<br /><br />Try it. Seriously. I've had Bi Luo Chun from multiple sources, some of them quite reputable. Stephane's however (I'm working through his 2011 Spring Bi Luo Chun) is simply the best I've ever had. The leaves are rolled a bit differently, and have a much more vibrant green character. The aroma alone is incredible. I highly recommend it.<br /><br />Tip: when using a gaiwan (the bigger, the better, preferable wery thin white porcelain) to enjoy this tea, pour the water gently over the wall of the gaiwan. This way the leaves do not become saturated and they sit on top of the water with only the lower part steeping. Now, in this state (not how visually pleasing it is), lean in and sample the aroma of the leaves - part dry, part wet. This method will work very well for the first infusion, and perhaps the second. But not a third, as the leaves will likely be fully submerged by then.<br /><br />You can't really do this with your standard Bi Luo Chun. ;)<br /><br />Regards,<br /><br />Christian Szabo<br />Ontario, CanadaChttps://www.blogger.com/profile/09107420245921885423noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-37052307686689053902009-09-14T22:35:44.367+08:002009-09-14T22:35:44.367+08:00Thanks for your comment, JasonThanks for your comment, JasonTeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-39215123012095035482009-09-14T22:35:08.513+08:002009-09-14T22:35:08.513+08:00Ginkgo,
Cette théière vient du même producteur que...Ginkgo,<br />Cette théière vient du même producteur que mes zhongs et tasses qingbai. L'émaille est donc la même et le rendu ne change pas beaucoup du zhong. Cependant, ta question reste pertinente, car j'ai récemment acheté des tasses en porcelaine de différentes sources. Et bien que cela soit tout de la porcelaine (et donc 'neutre' au goût) j'ai pu constater de grandes différences entre chaque tasse.TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-46634773080126649722009-09-11T20:18:30.967+08:002009-09-11T20:18:30.967+08:00Some good info on teaware here. Silver retains he...Some good info on teaware here. Silver retains heat better and is only a match for the top-quality green teas. Says something good about silver but of course not many teas would be blessed by it. I like how green tea needs a little more room to get over its "youthful aggressiveness." Sounds like a common condition. <a href="http://www.jasonwitt.org/spirituality-of-tea.html" rel="nofollow">--Spirituality of Tea</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-57999726816505517042009-09-11T02:13:28.653+08:002009-09-11T02:13:28.653+08:00je suis intéressée par tes impressions de goûts av...je suis intéressée par tes impressions de goûts avec l'infusion en théière de porcelaine par rapport au gaiwan ou yixing ... je connais celles-ci mieux que les yixing bien sûr et la capacité, la forme et autres jouent une rôle ( d'après mes essais) mais aussi leur "vieillissement" : l'émail que j'utilise a des tressailages et donc le thé se met dans les interstices et colore la porcelaine et je trouve que ça influence légèrement sur le goût aussi ...geneviève meylanhttps://www.blogger.com/profile/07597359357259127274noreply@blogger.com