tag:blogger.com,1999:blog-73266722024-03-16T17:58:04.781+08:00Tea MastersTeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.comBlogger2417125tag:blogger.com,1999:blog-7326672.post-63182545609059977472024-03-14T21:19:00.011+08:002024-03-14T21:21:12.859+08:00A la gloire du printemps<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_tdI1UZubksNu_HmR7o0tcsECdXpMGFfakC5dsYtGDodDyCCBeS6iJyRSn9EzzEUvjEZvYaJPDlz3ZalHQTMj_Xx8D_TtPmpSOzqKYOZJ_0d2sN0FGEHSXealQQEyCRB1CRPw7-9VGBC8VdaLjut3bHIIW1RrR4ed-wpLQNRl9MtTkq0g4z7/s1723/_DSC7689.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_tdI1UZubksNu_HmR7o0tcsECdXpMGFfakC5dsYtGDodDyCCBeS6iJyRSn9EzzEUvjEZvYaJPDlz3ZalHQTMj_Xx8D_TtPmpSOzqKYOZJ_0d2sN0FGEHSXealQQEyCRB1CRPw7-9VGBC8VdaLjut3bHIIW1RrR4ed-wpLQNRl9MtTkq0g4z7/w428-h640/_DSC7689.JPG" width="428" /></a></div>Je connais cette plantation de BiLuoChun à San Hsia depuis plus de 15 ans. C'est ma première escale dans mes voyages dans les régions productrices de thé de Taiwan. Et chaque année, il y a du changement! Il y a l'impact de la météo hivernale et aussi celui du travail du fermier. Ci-dessus, nous pouvons vois que plusieurs théiers ont été coupés relativement court et que quelques feuilles poussent déjà sur ces grosses branches. Et, tout autour de ces théiers coupés bas, on voit des branches mortes recouvrir le sol. Que s'est-il passé?<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_qRFSZ34JQ2cyx3xOcyc9W9sssSKBT2FF4CI_dM_SQn-b4IolHXBuy23VYxFvxxHJ_tfZgAat50swLL3PXz-HfUbmTL943nRZuzspttiv1rwDoW2liy0E30lfVgWJJ7_x6xfXdm8zCWuNcYDq89BJUKPGiq387IQtAWB-iNjkQjKcUxKDmCX/s1723/_DSC7694.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1723" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_qRFSZ34JQ2cyx3xOcyc9W9sssSKBT2FF4CI_dM_SQn-b4IolHXBuy23VYxFvxxHJ_tfZgAat50swLL3PXz-HfUbmTL943nRZuzspttiv1rwDoW2liy0E30lfVgWJJ7_x6xfXdm8zCWuNcYDq89BJUKPGiq387IQtAWB-iNjkQjKcUxKDmCX/w400-h268/_DSC7694.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">J'ai posé la question au fermier. Il m'a dit que quand les théiers sont trop grands, il devient difficile de les récolter. De plus, quand ils sont grands et qu'ils produisent donc beaucoup de feuilles, ces feuilles perdent en concentration, car chacune reçoit peu de nutriments des racines. C'est mathématique: si un théier produit 100 ou 1000 feuilles, la concentration des arômes dans les feuilles sera affectée. Couper les théiers permet donc d'augmenter la qualité, mais comme c'est une petite exploitation familiale, on remarque qu'il ne le fait pas avec tous les théiers en même temps. En effet, selon leur emplacement, certains théiers reçoivent plus ou moins de soleil et d'eau et se développent mieux que d'autres. Cela explique pourquoi ce fermier réalise ce genre d'opération de manière ciblée. Et, ce qu'on voit moins bien, c'est que même la hauteur de la coupe des arbustes n'est pas partout la même. Parfois il coupe plus bas, parfois plus haut. Je n'ai pas trop bien compris pourquoi, mais pour lui ce n'est pas du tout le fruit du hasard.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Quant à la présence de ces branches mortes tout autour des théiers, elles servent à</div><div class="separator" style="clear: both; text-align: left;">- protéger le sol de l'érosion (car il peut pleuvoir très fort),</div><div class="separator" style="clear: both; text-align: left;">- empêcher les mauvaises herbes de grandir avec les minéraux présents dans le sol,</div><div class="separator" style="clear: both; text-align: left;">- se transformer lentement en engrais naturel.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTehfffagu-Bz7ruoqAjOWAn_gXR0ZT9IGtnda0Td1Mt4i5h-oH3gG9UgcldQBZ7yANdWVna2of5KIDMOOUsKN_UQq2RdDci8bMP-x_0_YeBSpim3xzgqPo8Ycu4seS44CSGA-olmmFYUgvz722nBsQZTroq_w_dsPkOJn827cBBjDL2_Jpou/s1723/_DSC7704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1723" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTehfffagu-Bz7ruoqAjOWAn_gXR0ZT9IGtnda0Td1Mt4i5h-oH3gG9UgcldQBZ7yANdWVna2of5KIDMOOUsKN_UQq2RdDci8bMP-x_0_YeBSpim3xzgqPo8Ycu4seS44CSGA-olmmFYUgvz722nBsQZTroq_w_dsPkOJn827cBBjDL2_Jpou/w400-h268/_DSC7704.JPG" width="400" /></a></div>De ces photos, on peut aussi déduire que la récolte sur cette plantation se fait nécessairement à la main. En effet, pour des récoltes mécaniques, il faudrait que les théières soient entretenus de manière à ce que les théières aient la même hauteur.</div><div><br /></div><div>En 15 ans, j'ai pu en voir bien des changements dans cette plantation! Le plus grand intervint il y a 5 ans environ, quand le grand-père passa la main à son fils et à sa belle-fille. Il fit alors le choix de cultiver de manière organique, le plus naturellement possible. Cela a pris quelques années, mais l'impact sur la qualité justifie pleinement le surcoût. La plupart des fermiers de San Hsia ont suivi une stratégie différente: des grandes productions qui nécessitent beaucoup d'engrais. </div><div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGeqa4cN0gHCRN7lxGVwZwLH8srotqhk-kS-0-wFv7jbnBm7OxpCvivG5U_e-IQ4MipByaIgNao2hbqfLTGZwiidoFyt90_G3AC0Lf1dCkjxw_WaHlC-iE0sztBnUJiBJHHpXs_0DH2QM7dBnga9UkVrGsdD3a3Ljm8toUvFGzlH8M6PkYT2-/s1723/_DSC7734.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1723" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGeqa4cN0gHCRN7lxGVwZwLH8srotqhk-kS-0-wFv7jbnBm7OxpCvivG5U_e-IQ4MipByaIgNao2hbqfLTGZwiidoFyt90_G3AC0Lf1dCkjxw_WaHlC-iE0sztBnUJiBJHHpXs_0DH2QM7dBnga9UkVrGsdD3a3Ljm8toUvFGzlH8M6PkYT2-/w400-h268/_DSC7734.JPG" width="400" /></a></div>Mais ce producteur aime son indépendance. Il reste petit et, grâce à notre long chemin ensemble, j'ai le privilège d'être le premier averti quand il a réalisé <a href="https://www.tea-masters.com/fr/the-vert/1787-1620-2024-printemps-bi-luo-chun-bio-premier-de-san-hsia.html">sa première production</a>. Cette année, la primeur de ce BiLuoChun eut lieu le 5 mars. Seulement 3.6 kg! Et quelle finesse! </div><div><br /></div><div>Ce thé me fait penser à l'ambroisie dans L'Iliade d'Homère. Boisson des dieux, elle sustente les Grecs à la recherche de gloire dans leur expédition face à Troie. Le bourgeon de thé vert ressemble à une lance ou une épée! Et, comme de nombreux héros, ces feuilles sont arrachées à la vie dans leur prime jeunesse, avant même d'avoir atteint la maturité. C'est surtout vrai pour cette première récolte de l'année! C'est aussi celle dont les arômes sont les plus divins et, comme Hector ou Achille, ceux dont le souvenir est le plus glorieux et inoubliable! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuDFJFK4aSSKGdWJHWiSEwKATQ0A-k57NfHoTU1rxdeiuWona1wmp4X_V3Pjmt_xvNtEqF6miHXquh9LxJWUf81OKLuIgZUfOalTSV-_aCPs4ebSnxNJLFfF2MiBX7hmduagnJQw3KCQYz3UEowzJy0cPE2fnV4xM8zHMskPL5MssqV_WqdCN/s1723/_DSC7738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuDFJFK4aSSKGdWJHWiSEwKATQ0A-k57NfHoTU1rxdeiuWona1wmp4X_V3Pjmt_xvNtEqF6miHXquh9LxJWUf81OKLuIgZUfOalTSV-_aCPs4ebSnxNJLFfF2MiBX7hmduagnJQw3KCQYz3UEowzJy0cPE2fnV4xM8zHMskPL5MssqV_WqdCN/w428-h640/_DSC7738.JPG" width="428" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-41288000810300825902024-03-06T20:04:00.001+08:002024-03-06T20:04:50.468+08:00Interview with Stéphane Erler of Tea Masters<iframe width="480" height="270" src="https://youtube.com/embed/VGOQEvhMmZE?si=mtM4ktF0__HBeDuH" frameborder="0"></iframe>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-36015600463258293042024-02-28T23:25:00.003+08:002024-02-28T23:30:50.120+08:00Yue stoneware or porcelain bowl?<iframe frameborder="0" height="270" src="https://youtube.com/embed/D7IsHMRFfQA?si=x_bbLVLnA3hKnHEx" style="background-image: url(https://i.ytimg.com/vi/D7IsHMRFfQA/hqdefault.jpg);" width="480"></iframe><div><br /></div><div>The French text of Lu Yu's Cha Jing made a specific distinction between Yue stoneware and Xing porcelain. In the note 47 on page 20, the translator even explains that the same character Ci (瓷) designates both porcelain and stoneware. So, even though Lu Yu used the same character about Yue and Xing bowls, the translator thought it necessary to translate Ci of the Yue bowl as stoneware and the Ci of the Xing bowl as porcelain.</div><div><br /></div><div>Was it the correct translation? </div><div><br /></div><div>The first thing we have to ask ourselves is what is the difference between porcelain and stoneware? So, let's remember that porcelain has 3 characteristics:</div><div>1. Its body contains a large amount of kaolin (a white clay)</div><div>2. It is fired above 1200 degrees Celsius.</div><div>3. It is glazed to make it impermeable</div><div><br /></div><div>Stoneware, on the other hand, is also fired at a high temperature, but its clay contains less kaolin and, while its color is more opaque. Stoneware is much harder than pottery, because it's fired at a higher temperature, but the glaze and the body aren't as refined and white and transparent as porcelain. Stoneware is like a step in the direction of porcelain, but it falls short of the perfection of porcelain.</div><div><br /></div><div>So, while the very white Xing is easy to qualify as porcelain, the Yue celadon color bowl have caused the Catherine Despeux, the translator, a headache. The fact that its color isn't pure white, but green-blue celadon, the translator thought is better to qualify it as stoneware. And it's true that some Yue wares could still be quite coarse during the Tang dynasty and for which the term stoneware is a better description than porcelain. However, these are not the bowls that Lu Yu had in mind! When he writes that the Yue bowls were better than Xing porcelain bowls, he writes that their surface was like ice when Xing bowls are more like snow! This means that the glazing is of high quality. And the body of the Yue bowls Lu Yu described must have had a large amount of kaolin, white clay, because otherwise the celadon color would have had a darker hue. Indeed, the secret color bowl from the Famen temple (see below) is quite light in color and supposes a light color clay containing kaolin.</div><div><br /></div><div>It's actually quite ironic that the translator didn't quite catch the profound meaning of Lu Yu's words about Yue bowls. Lu Yu thought that people were mistaking in regarding Xing bowls as superior to Yue bowls. From this perspective alone, it didn't make sense to qualify the Xing bowls as the most accomplished level of ceramics, porcelain, and the Yue bowls as the inferior stoneware. No, he felt that Yue and Xing were both porcelain, but that Yue bowls had the nicer color, which is also the more suitable to the tea drunk during the Tang dynasty.</div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXNiQ2Eeg2ikER9ZsdZ2BBKXSj3A5u__vWGqodMaVr1eDaXnUAHrXpArkTLMIYdeIcMyg0G_h61OR7vbaFbSaQsbLRHWdI53JCHtwbFMSUN09tsJSt-rsvgYGC7qVxHh8IDIDWzusc9ZcgtNEImOqfuqLVSm5XO840YiKRxJ6ZfuJrLWdMzHE/s1350/Tang%20Yue%20bowl%20secret%20color1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1311" data-original-width="1350" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpXNiQ2Eeg2ikER9ZsdZ2BBKXSj3A5u__vWGqodMaVr1eDaXnUAHrXpArkTLMIYdeIcMyg0G_h61OR7vbaFbSaQsbLRHWdI53JCHtwbFMSUN09tsJSt-rsvgYGC7qVxHh8IDIDWzusc9ZcgtNEImOqfuqLVSm5XO840YiKRxJ6ZfuJrLWdMzHE/w400-h389/Tang%20Yue%20bowl%20secret%20color1.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Book: "Imperial treasures: Relics from the Famen temple underground palace"</td></tr></tbody></table><br /></div><div>This also reminds us that porcelain in China is often summarized with 4 characters: South celadon, north white. Indeed, most 'white porcelain' kilns were located north of the Jiang river, while most celadon kilns were located south! </div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com1tag:blogger.com,1999:blog-7326672.post-91425714594570416092024-02-21T21:34:00.000+08:002024-02-21T21:34:02.207+08:00Une exception exceptionnelle<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6H1loJuK8dM4zLnYd494vfvIgnHq9zQUPGl5fDe1h15PBogq92juZKIJ3vv-3-H00wei2GpDp1gFmJCTnTq9GtRi-S7X5QxQJEcU_NdQbL2ReC07KI15tE3lhRplRFxs3xtGsqhhfWML9u6U0w3urJaA9IQSo8exyNv3X8mFPfNJ4FrlG-qtB/s1723/_DSC7405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6H1loJuK8dM4zLnYd494vfvIgnHq9zQUPGl5fDe1h15PBogq92juZKIJ3vv-3-H00wei2GpDp1gFmJCTnTq9GtRi-S7X5QxQJEcU_NdQbL2ReC07KI15tE3lhRplRFxs3xtGsqhhfWML9u6U0w3urJaA9IQSo8exyNv3X8mFPfNJ4FrlG-qtB/w428-h640/_DSC7405.JPG" width="428" /></a></div><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNAKmR5_-UEJ8vVFPX_ULZJ-Hvh_4d_pQjgBmaRRuKbz6k8zXAEnHkD_dpp_9s2k2vyuSX1A2SMBaZy5Xxpg-7mCfcHqctiteZ0UZ4WSm0TbwwUy1hc0BIcK3mabdnBFG-Z7g6a2A6fz4xEXYBsiYbev1P8MQeh2tVEHRrKgvYlVhAPVG3DA1/s1355/_DSC7396.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1150" data-original-width="1355" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNAKmR5_-UEJ8vVFPX_ULZJ-Hvh_4d_pQjgBmaRRuKbz6k8zXAEnHkD_dpp_9s2k2vyuSX1A2SMBaZy5Xxpg-7mCfcHqctiteZ0UZ4WSm0TbwwUy1hc0BIcK3mabdnBFG-Z7g6a2A6fz4xEXYBsiYbev1P8MQeh2tVEHRrKgvYlVhAPVG3DA1/s320/_DSC7396.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">2016 </td></tr></tbody></table>Dans les supermarchés français, le rayon 'thés et tisanes' rengorge de thés parfumés. Les senteurs vont du classique Earl Grey (bergamote), à la menthe, aux fruits rouges, aux fleurs (jasmin, rose...), aux épices (gingembre)... Les thés dits 'nature' sont bien plus rares, et, bizarrement, sont souvent plus onéreux, alors qu'ils ne contiennent qu'un élément (les feuilles)! L'amateur de thé de qualité en conclut, logiquement, que les thés 'nature' sont supérieurs aux thés parfumés. En effet, si le thé était assez bon pour être bu seul, il n'y aurait pas besoin de lui ajouter des arômes. L'arôme ajouté cache le plus clair du temps des faiblesses dans les feuilles de thé. Et quand le paquet de la marque A coûte 1 Euro de moins que le paquet de la marque B, la ménagère qui veut juste un thé auquel elle ajoutera un sucre et un nuage de lait, choisira le paquet A. Et qu'importe comme ces arômes ajoutés ont été obtenus, puisque des tests l'assure que le produit n'est pas périmé et propre à la consommation. Le dégustateur averti, lui, a eu l'occasion de tester et de comparer ces thés aromatisés avec des thés en vrac de bonne qualité, et a pu comprendre la différence. Depuis, il se méfie de tout ce qui est thé aromatisé!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5urefv9g6jJlVEEnKAQLDXbcMckHWJuO114M68UURUfk0bvUtrDW5MQU5Tb2xkI0TmjbUHbJO8239qws5Txfk9Urvin4YiVbxYiIZOM-qmmPToVVHmcwrAxBb_OtLVbqjXFSamwkcdp0P7iKQaX3PGBvRHCNe9NrVV223GthG8VfjB-N515L/s1596/_DSC7400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1596" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5urefv9g6jJlVEEnKAQLDXbcMckHWJuO114M68UURUfk0bvUtrDW5MQU5Tb2xkI0TmjbUHbJO8239qws5Txfk9Urvin4YiVbxYiIZOM-qmmPToVVHmcwrAxBb_OtLVbqjXFSamwkcdp0P7iKQaX3PGBvRHCNe9NrVV223GthG8VfjB-N515L/w400-h289/_DSC7400.JPG" width="400" /></a></div>En général, l'amateur de thé haut de gamme a raison de se méfier des thés parfumés. Mais, il y a <a href="https://www.tea-masters.com/fr/44-parfume-aux-fleurs">des exceptions</a>: les thés parfumés au contact de vraies fleurs! C'est la méthode traditionnelle chinoise qui remonte très loin dans le temps. Elle n'emploie donc aucune huile essentielle ou arôme artificiel, mais que des feuilles fraiches dont il s'agit de capturer les parfums par proximité, puis de les retirer quand leurs senteurs se sont évanouies dans les feuilles de thé. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2GsASg_112myLd-wXT8sulYuA-ekdP1Hs5WRLhciWw2GuS2rwr6Jb8sDUeU1Ib0Qhy_2ktsNrYipJn9H3xZMKLkwwEBOfXIaRoajsfR4DHE7YoIyvHXKXs9o73Xcrj1bBQL2Ygr2k2waK_gqWU6PdLBH2fxjix66nmxpzGyTj0YQvvzA1_r-/s1723/_DSC7407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1723" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2GsASg_112myLd-wXT8sulYuA-ekdP1Hs5WRLhciWw2GuS2rwr6Jb8sDUeU1Ib0Qhy_2ktsNrYipJn9H3xZMKLkwwEBOfXIaRoajsfR4DHE7YoIyvHXKXs9o73Xcrj1bBQL2Ygr2k2waK_gqWU6PdLBH2fxjix66nmxpzGyTj0YQvvzA1_r-/w400-h268/_DSC7407.JPG" width="400" /></a></div>Ces thés parfumés sont, logiquement, très plaisants pour leurs senteurs décuplées par celles des fleurs. Mais là où ces thés parfumés sont plus qu'une exception naturelle, mais deviennent exceptionnels à leur tour, c'est quand ces senteurs se marient parfaitement avec le goût du thé! Ainsi, <a href="https://www.tea-masters.com/fr/parfume-aux-fleurs/1773-1618-2016-tie-guan-yin-oolong-a-l-osmanthus.html#/1-poids-25_gr">ce Tie Guan Yin du printemps 2016 parfumé aux fleurs d'Osmanthus</a> réussit l'exploit d'avoir le goût puissant et caractéristique du vrai Tie Guan Yin et de sentir intensément l'Osmanthus de manière naturelle et harmonieuse. La torréfaction moyenne et son vieillissement de 8 années ont parfaitement marié toutes les saveurs de ces feuilles. On ne distingue plus où commence le goût et où s'arrêtent les senteurs des feuilles et des fleurs. Le tout ne fait qu'un. C'est donc bien une exception exceptionnelle à la règle concernant les thés parfumés!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ-Vaxjdoh0jUnK2IdS_ijHMA_-qqLBH9J5_NZ0pj8_JaqIbLz3HRuPdFSXi8aQYcB1NUF0j4Db9zRF-zgGVQVoE0RvMlGuWyDi2q3FaP8VCh0yjHltS1JGdMh4yfBFXXIkuoHJ6R48a8iVsv__jgQgoTgl3BIXkdhBCvFvamGMti2hewuHoa/s1723/_DSC7411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ-Vaxjdoh0jUnK2IdS_ijHMA_-qqLBH9J5_NZ0pj8_JaqIbLz3HRuPdFSXi8aQYcB1NUF0j4Db9zRF-zgGVQVoE0RvMlGuWyDi2q3FaP8VCh0yjHltS1JGdMh4yfBFXXIkuoHJ6R48a8iVsv__jgQgoTgl3BIXkdhBCvFvamGMti2hewuHoa/w428-h640/_DSC7411.JPG" width="428" /></a></div>La voie du thé réserve bien des surprises! Parfois, la qualité se cache là où on ne l'attend pas!<p></p>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-15368585273696179672024-02-17T18:06:00.005+08:002024-02-17T18:06:51.886+08:00Dragon and waves Chaxi at the beach<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEimwCW9WGrFmJts39cOmscjBKub7cnU8q-cJbmKWdTW6bl1FlfLtyxAUVoewrftMf2pBYHwH2pAMkOJmx_X3DVYzFau0wJ8aM8u95YzwjGsm8Ah9uLKBrrXh9EIEJDGo5Kv8pi_Hsvy_ie2GKCd70awnthRRj0U70V2c1uy1SGKp1nFoSTfY/s1179/_DSC7202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1179" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEimwCW9WGrFmJts39cOmscjBKub7cnU8q-cJbmKWdTW6bl1FlfLtyxAUVoewrftMf2pBYHwH2pAMkOJmx_X3DVYzFau0wJ8aM8u95YzwjGsm8Ah9uLKBrrXh9EIEJDGo5Kv8pi_Hsvy_ie2GKCd70awnthRRj0U70V2c1uy1SGKp1nFoSTfY/w400-h260/_DSC7202.JPG" width="400" /></a></div><p>On previous occasions, my readers were curious about how I am able to brew tea on the beach. In the above picture, you can see the gas stove and stainless kettle I use when I'm outdoors. This time, I decided to brew on a small table, because of the winter wind. Otherwise, there's some sand that lands in your teacups, adding unwanted salt! It would have looked nicer directly on the sand, but there would have been no joy in pestering against the wind! So, I prioritized the tea experience over the aesthetics of the pictures, but tried to <a href="https://teamastersphoto.blogspot.com/2024/02/tea-with-dragon-and-waves-at-beach.html">find angles that would still look good</a>! </p><p></p><p>My previous experiences at the beach told me that high mountain Oolong is a great choice, because it brings energy and freshness at a time when one is sweating under the sun. However, this day, the temperature wasn't too hot (27 degrees Celsius), so that after the <a href="https://www.tea-masters.com/en/high-mountain/1698-1581-2023-spring-qingxin-oolong-shan-lin-xi.html#/1-weight-25_gr">Shan Lin Xi Oolong</a>, I felt like brewing a very fragrant, high oxidized Oolong:<a href="https://www.tea-masters.com/en/jassid-bitten/1433-1407-2020-summer-imperial-oriental-beauty-from-hsin-chu.html#/94-weight-10_gr"> my imperial Oriental Beauty</a>! It tasted great with the sweet afternoon snack and the color was just stunning!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCz2N2sTNlghEUdY1SOy7EGuAsHiCUPFF0vvgHTw76YzXwH2rfcH4rBhnoDL5q0C0SPkhLyrBO4qOi0gEiog6SiUGuSpmHm_WWZNPQJPiXTdUgsK-rquOzwP8Zg6BQreDkaVmcgJFjcbJYjUAOsXHHq8u1Kpn8TZ4tOPcFfLP0ERVBT8ozkM0H/s1063/_DSC7210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCz2N2sTNlghEUdY1SOy7EGuAsHiCUPFF0vvgHTw76YzXwH2rfcH4rBhnoDL5q0C0SPkhLyrBO4qOi0gEiog6SiUGuSpmHm_WWZNPQJPiXTdUgsK-rquOzwP8Zg6BQreDkaVmcgJFjcbJYjUAOsXHHq8u1Kpn8TZ4tOPcFfLP0ERVBT8ozkM0H/w462-h640/_DSC7210.JPG" width="462" /></a></div>See you this Sunday, live on YouTube for a new class on the theme 'A healthy life with good tea!' <p></p><p>at 9 AM US Eastern time</p><p>um 9 Uhr 30 Berlin Zeit</p><p>à 10 h, heure de Paris! <br /> </p>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-2977779648972415032024-02-02T17:55:00.002+08:002024-02-02T20:40:09.528+08:00Quel thé pour la Chandeleur?<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyw3nFM3HiTYyJcpdTeW6AQzCY_jpoCRZndo8Gsh_BPTf46Iz5UQsM0pY5EytPkDcEQLLkrIzlrLk9DLcmjehWgSXLQ2vJGSLrFhqCMe0u8eM_OpTrv38FiiVV5CT09xviD281GnAm_ZCzL1uNY2G1NYJ1c3tyxvQ3U-2Y_KtyAocFjLBbX37_/s1873/_DSC7114.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1873" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyw3nFM3HiTYyJcpdTeW6AQzCY_jpoCRZndo8Gsh_BPTf46Iz5UQsM0pY5EytPkDcEQLLkrIzlrLk9DLcmjehWgSXLQ2vJGSLrFhqCMe0u8eM_OpTrv38FiiVV5CT09xviD281GnAm_ZCzL1uNY2G1NYJ1c3tyxvQ3U-2Y_KtyAocFjLBbX37_/w400-h268/_DSC7114.JPG" width="400" /></a></div>Joyeuse fête de la Chandeleur! <div><br /></div><div>Avant même d'en manger, avec ou sans thé, le plaisir de la crêpe provient de sa simplicité. Œufs, sucre, lait, farine et un petit peu d'huile pour la plaque. Il n'y a que le thé qui soit encore plus simple avec seulement 2 ingrédients: feuilles de thé et eau bouillante! De plus, la cuisson d'une crêpe dure environ le temps d'une infusion de thé! Et comme pour le thé, on se rend vite compte que tous les détails comptent et ont leur impact sur la qualité de la crêpe. L'accessoire de cuisson est l'un de ces détails et j'éprouve un plaisir similaire à l'utilisation de ma tetsubin quand j'utilise ma plaque en fonte (de la marque alsacienne Staub!) La fonte permet de distribuer la chaleur harmonieusement et de cuire la crêpe bien uniformément. De plus, un peu d'huile sur un papier absorbant suffit pour enduire la plaque d'une très fine couche d'huile. Ainsi, les crêpes gagnent un bel aspect sans être inutilement grasses. <p></p><p>Il est aussi étonnant de lire les nombreuses recettes de crêpes! Chacun a la sienne! Dans le pays des 300 fromages, il aurait été miraculeux qu'on arrive à un consensus. Or, il n'y en a même pas de sur quels produits mélanger en premier: les œufs dans le lait ou les œufs et le sucre? Et quant à la quantité de la farine, cela varie du simple au triple, selon l'épaisseur que l'on veut obtenir. Cela me rappelle le thé: mettez autant de feuilles que vous voulez, pourvu que l'infusion vous plaise!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8zCaVyIJQaofnKYgR6ulnvClGPUEYZ8Wdh0EIQljTC30-tHbST8FA05KbuuSR3b0oHwWHtu_mn3Nmv-yGKCrWX6M-CddhyphenhyphenZqqb3c7vzWzW8ugzu1k_L9bnhBuBRWs0up_i6ysZJzgqn-EX9eg3l8Prm0JAhGzRkCnB0foVCuA63c4990IzsN/s1873/_DSC7121.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1873" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8zCaVyIJQaofnKYgR6ulnvClGPUEYZ8Wdh0EIQljTC30-tHbST8FA05KbuuSR3b0oHwWHtu_mn3Nmv-yGKCrWX6M-CddhyphenhyphenZqqb3c7vzWzW8ugzu1k_L9bnhBuBRWs0up_i6ysZJzgqn-EX9eg3l8Prm0JAhGzRkCnB0foVCuA63c4990IzsN/w400-h268/_DSC7121.JPG" width="400" /></a></div>La lecture de diverses recettes de crêpes n'a pas été vaine, mais m'a donné des idées de combinaison avec le thé. En effet, plusieurs chefs recommandent de relever la pâte des crêpes avec des zestes d'orange ou du rhum. Aussi, je me suis dit qu'un thé rouge aux saveurs d'agrumes devrait bien aller avec les crêpes! Pourquoi thé rouge? Parce que la crêpe est un dessert sucré et que ce genre de met va souvent bien avec les thés rouges. C'est pourquoi j'ai infusé <a href="https://www.tea-masters.com/fr/the-rouge/1623-1525-2022-ete-the-rouge-hong-yun-du-lac-sun-moon.html">ce Hong Yun du Lac Sun Moon</a> qui a des saveurs naturelles d'orange. Et, effectivement, il y a un bel accord. <div><br /></div><div>J'en fais même un second en ajoutant un peu de Cointreau à mon thé. Lle mariage de ces deux boissons est particulièrement réussi. En effet, le Cointreau est aussi souvent conseillé pour relever les crêpes, mais il a l'inconvénient d'être très sucré et alcoolisé. En le coupant avec du Hong Yu, on garde les saveurs intenses d'agrumes, mais on réduit l'alcool et le sucre!</div><div><br /></div><div>Un thé bien choisi (<a href="https://www.tea-masters.com/fr/the-rouge/1464-1441-2021-printemps-da-yeh-rouge-de-la-cote-est-de-taiwan.html#/1-poids-25_gr">celui de la côte Est de Taiwan</a> est aussi un thé à essayer) permet donc de renouveler le plaisir des crêpes et d'apprendre à diminuer progressivement le sucre dans la pâte et dans la boisson qui l'accompagne. Voici qui correspond bien à <a href="https://youtu.be/bQfnpzCf5CQ?si=oQRwO4oe31NMmwKn">notre cours sur YouTube</a> sur 'Comment vivre en bonne santé grâce au bon thé'! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-COQCDA05dJzulA5hoVuBJmn6sdAez2oyfwjdgva42OgERljUgLJYcAN1O-2qAsqRR2cuZWv0IdnKuHbDlgwofFCGVgXVLW_uKAo7VNX2O74ZSrjOtKr08kTN07k2zwehAM7rp6XP2HD3IzjQeAYvk8Gj2m0beEOe1h_EyPjXjXRQ7Cn2aVT/s1873/_DSC7113.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1873" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-COQCDA05dJzulA5hoVuBJmn6sdAez2oyfwjdgva42OgERljUgLJYcAN1O-2qAsqRR2cuZWv0IdnKuHbDlgwofFCGVgXVLW_uKAo7VNX2O74ZSrjOtKr08kTN07k2zwehAM7rp6XP2HD3IzjQeAYvk8Gj2m0beEOe1h_EyPjXjXRQ7Cn2aVT/w400-h268/_DSC7113.JPG" width="400" /></a></div><br /><div>Note: Envoyez vos commandes avant le Nouvel An Chinois jusqu'à ce dimanche 4 février pour un envoi le 5. Les commandes qui arriveront après ne seront envoyées qu'à partir du 15 février à nouveau!<br /><br /><p></p></div></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-31482516214055789172024-01-26T22:23:00.001+08:002024-01-26T22:23:30.865+08:00The 2024 tea postcards<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_YsYywq_cN1R7NauqU6deCkHes60S0v63xw1Md-hSG9dGvcy5qN0KBy7sEt7vhyyt4wxwkBOWce5_6trN6U01PF-tw9AYLzrGYOiVKcz7pcr5k7Fq-MHcsjfN2toXHcMkhos0ifwD9GaZxi9wOSu3TlJQTsfOTkoLGzxBFIS-R7eKxVmY78i/s4032/20240122_093650.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_YsYywq_cN1R7NauqU6deCkHes60S0v63xw1Md-hSG9dGvcy5qN0KBy7sEt7vhyyt4wxwkBOWce5_6trN6U01PF-tw9AYLzrGYOiVKcz7pcr5k7Fq-MHcsjfN2toXHcMkhos0ifwD9GaZxi9wOSu3TlJQTsfOTkoLGzxBFIS-R7eKxVmY78i/w400-h300/20240122_093650.jpg" width="400" /></a></div>Thanks again for your votes that helped choose the 2 <a href="https://teamasters.blogspot.com/2023/12/12-pictures-of-2023.html">best pictures of 2023</a>. I've turned them into postcards, like I do every year! And they are part of the gifts I send along with every tea order. Other gifts include a free tea sample (starting at 60 USD of purchases), my eBooks about tea and free shipping (starting at 100 USD).<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNJIy1q1aIV_4yoV0sSp96piwQbb33WGqjEHBjPr0ZAhpocRDL6_HSGZ2Qr1R0vgwiINkXzPwydUZGv8mAyh6sI2mEHwMRDMdQyHde2Q7YlX6QrRvn-h2Z-x35Z_bJ0LVaDyBzb0NF0tcgTRREv3hybQKO5p23dC_JZ3Roz6SWjtYjVKm1FTJ/s3903/20240122_093710.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2870" data-original-width="3903" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNJIy1q1aIV_4yoV0sSp96piwQbb33WGqjEHBjPr0ZAhpocRDL6_HSGZ2Qr1R0vgwiINkXzPwydUZGv8mAyh6sI2mEHwMRDMdQyHde2Q7YlX6QrRvn-h2Z-x35Z_bJ0LVaDyBzb0NF0tcgTRREv3hybQKO5p23dC_JZ3Roz6SWjtYjVKm1FTJ/w400-h294/20240122_093710.jpg" width="400" /></a></div>Below, you can see all the postcards that I currently have available and that you may receive with your next order. I do my best to always give you a set you haven't received, yet. Each postcard depicts a real tea moment in the sense that I make all these teas primarily for my enjoyment and the pictures are just a by-product of this tea. I like the fact that tea is made as well at home than outdoors, in the city in front of Taipei 101, at the Lin Family Mansion or in the tea plantations of Shan Lin Xi!<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisnItzpWcL4PoVI-ySo7jxAuSRvfJS0E6jEehxBZZILAL9TebnnZCZNqD5TUI58wBKkcik8bb5BXrL55Lz_Us5DosG2U45hWy_h1hpSz_vQX8LTmRIVNQNeuPnuetGOx-02B5B-O_mPiUyC5V3cR6jIBy2wtAxj6HRdIGo-dTx-HV_IG01Go-/s2015/_DSC7079-Enhanced-NR.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="2015" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisnItzpWcL4PoVI-ySo7jxAuSRvfJS0E6jEehxBZZILAL9TebnnZCZNqD5TUI58wBKkcik8bb5BXrL55Lz_Us5DosG2U45hWy_h1hpSz_vQX8LTmRIVNQNeuPnuetGOx-02B5B-O_mPiUyC5V3cR6jIBy2wtAxj6HRdIGo-dTx-HV_IG01Go-/w400-h249/_DSC7079-Enhanced-NR.JPG" width="400" /></a></div>The tea I made today is a roasted Tie Guan Yin. I will give a class on how to brew this tea this Sunday. It will be <a href="https://fb.me/e/8xqMLPGSR">the last tea class on Facebook!</a> Don't worry, the classes continue! Starting next Sunday, I'll broadcast directly live on my <a href="https://www.youtube.com/channel/UCwXikTGWqCQltkurAxZOsuQ">YouTube channel</a> so that more people can join more easily and ask questions about tea. I'll remind you again about the change and will post the link early, so that you won't miss your weekly Teamasters class!</div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAibxkF2XRQN5zLifeIzBdINpDQK8tH8jRDeYqDBy82Axt_Mw3y7NQO5ham-sD2qv3exNo4Ymwe_HB9Z-73WpdkD6IdqFtKnLNVuKKxa7_8T9xDE_W17HKIjqbrZAo6qg88XIDmVbUyACT_j0D5e3tqrGqemfZ4H2whb7ZpDOekJHZ-KU3bJtH/s1923/_DSC7072.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1250" data-original-width="1923" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAibxkF2XRQN5zLifeIzBdINpDQK8tH8jRDeYqDBy82Axt_Mw3y7NQO5ham-sD2qv3exNo4Ymwe_HB9Z-73WpdkD6IdqFtKnLNVuKKxa7_8T9xDE_W17HKIjqbrZAo6qg88XIDmVbUyACT_j0D5e3tqrGqemfZ4H2whb7ZpDOekJHZ-KU3bJtH/w400-h260/_DSC7072.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roasted Tie Guan Yin from Anxi, Fujian.</td></tr></tbody></table><br /></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-35253903275748174312024-01-24T22:08:00.002+08:002024-01-24T22:08:57.700+08:00Le thé dans 'Au bord de l'eau' tome II, de Shi Nai-An et Luo Guan-Zhong<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSe1SlQoQRysxeQ6K6chja-bX0yc34jyYV44oLgg2BZ0EoK4_eUPOcYIyejfhPg4NejkRQ7XMhBeXEUTZ1rnmDfy3nCQcQYvluhOVudUwpbg6TVNPA-F-Yv7OZ5fR728AnTciLFinitXGnP5qWFn8Pnzt5vT-ABnwrD75QOlpPJnjcvUfYPsl/s2072/_DSC7054-Enhanced-NR.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="2072" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSe1SlQoQRysxeQ6K6chja-bX0yc34jyYV44oLgg2BZ0EoK4_eUPOcYIyejfhPg4NejkRQ7XMhBeXEUTZ1rnmDfy3nCQcQYvluhOVudUwpbg6TVNPA-F-Yv7OZ5fR728AnTciLFinitXGnP5qWFn8Pnzt5vT-ABnwrD75QOlpPJnjcvUfYPsl/w400-h241/_DSC7054-Enhanced-NR.JPG" width="400" /></a></div><br /><p></p>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUklzijHF9YNvZk3kkWBfddjDitTxoS86EqeVRhK0SaQqaqZFmaXHIrxCcXq3yuf6ybIqZPuPSNKqJQZdkn21j8nnabZs_SZ81XN9YVkMPRNDPHgxH-a2JHgDmIaL1-hTTePXRVZRHh98l1B_BQaDRkW8F50sV6xJ-HpIHo_p01ot7oMiOZQgn/s1714/_DSC7053-Enhanced-NR.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1250" data-original-width="1714" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUklzijHF9YNvZk3kkWBfddjDitTxoS86EqeVRhK0SaQqaqZFmaXHIrxCcXq3yuf6ybIqZPuPSNKqJQZdkn21j8nnabZs_SZ81XN9YVkMPRNDPHgxH-a2JHgDmIaL1-hTTePXRVZRHh98l1B_BQaDRkW8F50sV6xJ-HpIHo_p01ot7oMiOZQgn/s320/_DSC7053-Enhanced-NR.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Puerh Gushu cru des années 1970</td></tr></tbody></table>Dans le second tome de 'Au bord de l'Eau', j'ai compté 38 mentions du mot 'thé' (sur 1163 pages). C'est bien moins que les 103 mentions dans <a href="https://teamasters.blogspot.com/2023/09/le-dans-au-bord-de-leau-tome-i-de-shi.html">le premier tome</a>. L'explication de cette réduction de l'emploi de ce terme provient principalement d'une action qui se passe bien plus en affrontements militaires qu'en des rencontres citadines. La maison de thé était alors souvent le lieu où les héros discutaient et fraternisaient. Dans le second tome, la bande des marais du Mont Liang est au complet et affronte deux nouveaux défis. Premièrement, ces hors-la-loi veulent se soumettre et retourner au service de l'empereur, mais seulement selon leurs termes. Puis, ils vont œuvrer à vaincre les ennemis de l'empire et mater les rebellions internes. Même les héros les plus intrépides finissent par mourir et les derniers chapitres sont une hécatombe pour nos héros. Et s'il n'est plus question de thé dans les 320 dernières pages de roman, il y sera question de vin empoisonné!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RhQYrH41CSTziglzeTQOh0O_VTc7R1paz6fzOQZ3kUqhd8vSDC-6XDODauEfzL5MJ7QpM5giIjIz2MH3kC1gYYdKb5kVjIBxhyphenhyphenIB6Zsk3uTkHEmyGVA92UzUERpd2fN5IuSfmJ0yak1ecWEIDphhSIOYzPgxNEUo_RIpK8t6wUxOuJiBzhDU/s1847/_DSC7066.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1847" data-original-width="1250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RhQYrH41CSTziglzeTQOh0O_VTc7R1paz6fzOQZ3kUqhd8vSDC-6XDODauEfzL5MJ7QpM5giIjIz2MH3kC1gYYdKb5kVjIBxhyphenhyphenIB6Zsk3uTkHEmyGVA92UzUERpd2fN5IuSfmJ0yak1ecWEIDphhSIOYzPgxNEUo_RIpK8t6wUxOuJiBzhDU/w434-h640/_DSC7066.JPG" width="434" /></a></div>Voici les emplois les plus fréquents du mot 'thé' dans ce second tome:<div>- 11 mentions de 'maison de thé',</div><div>- 7 mentions de 'prendre le thé',</div><div>- 4 mentions de 'servir ou apporter' le thé</div><div>- 3 mentions de 'maître de thé'</div><div>- 3 mentions de 'boire du thé'</div><div>- 3 mentions de 'thé' et 'riz' ou 'nourriture'. C'est intéressant de relever que les personnages mangent parfois en buvant leur thé, alors que la pratique actuelle du thé Chinois se fait surtout en-dehors des repas. Les accords de thé et de mets ne sont donc pas une innovation récente, mais cela remonte loin!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_t99pxOY7HARrBq6l_8rcmxIYS-3VKHhRSsIvD662A4riCboqZkTqDpmHVJ5ClY-ncuXZJzg0UiejDU12-dOva5ThvouzwBd0v4FBhyNLHnCArKFzSf76AQJbvAB7sPcr_8_eNrLJO2dA8XbRB2nwADc1tmkfQfD4huy-U1chK-5l1G1wPIa/s1809/_DSC7064.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1809" data-original-width="1250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_t99pxOY7HARrBq6l_8rcmxIYS-3VKHhRSsIvD662A4riCboqZkTqDpmHVJ5ClY-ncuXZJzg0UiejDU12-dOva5ThvouzwBd0v4FBhyNLHnCArKFzSf76AQJbvAB7sPcr_8_eNrLJO2dA8XbRB2nwADc1tmkfQfD4huy-U1chK-5l1G1wPIa/w442-h640/_DSC7064.JPG" width="442" /></a></div>Remarquons aussi qu'il y a deux emplois de 'couleur de thé'. Ci-dessous, je cite les deux passages où l'on trouve cette couleur:</div><div>Page 98: "Après la scène comique apparut un vieillard, coiffé d'un turban qui lui descendait jusqu'en bas des oreilles, vêtu d'une tunique de gaze couleur thé foncé, serrée à la taille par une ceinture noire, et tenant à la main un éventail."</div><div><br /></div><div>Page 385: "Derrière lui, l'autre était coiffé d'une calotte blanche contre la poussière, à la mode de Fan-yang , vêtu d'un sayon de buratine brodée couleur thé, serré à la taille par une ceinture rouge à aumônière vermillon ; chaussé de bottes de voyage en cuir ; il portait sur le dos un ballot d'habits, tenait un court-bâton et avait un couteau à la ceinture."<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNli7k74j1OMZ_8PpweOBYGYi2fBcujMJEiMIMLnq3exwJFYIqnPs5i4H85cIn2kMzYaTznKgXH4x8NueRv1DZBonm7g9sEPo1KZWYrKtr9tooFzoyPlmZ6OZDbKfhTgOLTky_q7lZQT0YuxE3JMqlhoN0wr2VJO7c-mo_a4uo-IHTMulXxeu_/s1792/_DSC7068.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1792" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNli7k74j1OMZ_8PpweOBYGYi2fBcujMJEiMIMLnq3exwJFYIqnPs5i4H85cIn2kMzYaTznKgXH4x8NueRv1DZBonm7g9sEPo1KZWYrKtr9tooFzoyPlmZ6OZDbKfhTgOLTky_q7lZQT0YuxE3JMqlhoN0wr2VJO7c-mo_a4uo-IHTMulXxeu_/w400-h279/_DSC7068.JPG" width="400" /></a></div><p>A la page 223, il est dit: "Ce fut une journée sans riz, sans thé, une pure journée d'affolement à trois!" En effet, "La femme de Xu Ning et les deux Fleurs-de-prunier (= servantes), telles des fourmis au fond d'une poêle brûlante, couraient en tous sens mais tournaient en rond..." car elles ont découvert que l'objet le plus précieux de la maison a été dérobé, et elles attendent, impuissantes, le retour du maître. Elles étaient tellement désemparées qu'elles ne mangèrent pas et ne burent pas de thé. Cela montre combien la consommation de thé était courante dans cette (riche) demeure. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0d8ZpLt8fXMWTilkTenMvvSxc7JjAACz8GOCX-DtK28sNq3QnjLmINUUqrRge8RG_4UGfFnIdjMH-OWTqAYW4RpPAlh5OlzAEOxZVRRik3jGNCOdvQ9dMJxVcs85xNYhRLLtnEaxOBKVR57QCv5Syj7eP48oaQOUfFJ-KaIdWR5vLaUmeA7oL/s1733/_DSC7056-Enhanced-NR.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1733" data-original-width="1250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0d8ZpLt8fXMWTilkTenMvvSxc7JjAACz8GOCX-DtK28sNq3QnjLmINUUqrRge8RG_4UGfFnIdjMH-OWTqAYW4RpPAlh5OlzAEOxZVRRik3jGNCOdvQ9dMJxVcs85xNYhRLLtnEaxOBKVR57QCv5Syj7eP48oaQOUfFJ-KaIdWR5vLaUmeA7oL/w462-h640/_DSC7056-Enhanced-NR.JPG" width="462" /></a></div></div><div>Malgré les 141 mentions du thé (103 mentions dans le tome I et 38 mentions dans le tome II), le lecteur n'apprend jamais le goût ou les senteurs de ce breuvage. De même, la technique de préparation n'est pas non plus mentionnée. La raison pour cette absence de précision n'est peut-être pas anodine. En effet, l'histoire se déroule vers 1120 (dynastie des Song du Nord), quand le thé était en poudre et fouetté dans un bol. Sa consommation était très élitaire. Mais la composition de ce roman date de la fin de Yuan. L'auteur, Shi Nai-An vécut de 1296 à 1372. Il est donc mort en l'an 5 de la nouvelle dynastie Ming qui vit le passage à l'infusion du thé en feuilles dans des théières. Cela rendit la consommation du thé bien plus populaire et courante. Ne pas donner de détails permettait d'éviter d'avoir à expliquer les changements. Cela rendait l'histoire plus proche des lecteurs, car ils avaient l'impression que l'habitude de boire du thé était restée la même.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOAwPJ-PR4JzlEp5HErTFYXGVTwrY5V0HRP6jDJi6fryet-04GuEiIDwPac6LO_PIon-brPjLgZu1hfvr3hYwAjslK6Z-luIRlOWuJELDdQp-ToSJvBts0ubqHyQCx92Bfhtv8yNQeqUBKAeTvuC_laUZXpT1rWvFbTD7vobSZ7hkvDhELcpT/s1377/_DSC7070.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1377" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOAwPJ-PR4JzlEp5HErTFYXGVTwrY5V0HRP6jDJi6fryet-04GuEiIDwPac6LO_PIon-brPjLgZu1hfvr3hYwAjslK6Z-luIRlOWuJELDdQp-ToSJvBts0ubqHyQCx92Bfhtv8yNQeqUBKAeTvuC_laUZXpT1rWvFbTD7vobSZ7hkvDhELcpT/w400-h363/_DSC7070.JPG" width="400" /></a></div><br /><div>L'auteur a pourtant été à deux doigts de nous décrire plus précisément le thé dans ce passage à la page 594: "La nourrice apporta le thé, et Li Shi-Shi présenta elle-même les tasses à Song Jiang, Chai Jin, Dai Zong et Yan Qing. Inutile de dire l'arôme et la saveur de ce thé! Lorsque tous eurent bu, on emporta tasses et soucoupes, et la discussion allait s'engager sur la situation des convives quand la nourrice vint soudain annoncer: </div><div>- 'Sa Majesté arrive, à l'intérieur!'"</div><div><br /></div><div>Quel dommage! Cela aurait été très intéressant de lire la description des arômes et des saveurs de ce thé!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7M3fEbzGZeoDyBYeWk1RWTNiAo8ucA_oCPW6AbsB5dmGZHRbO6WZJ8BMRV2SJVcMHE78DRlbLYP6n7TPQjnSrQcpiWbdSMuFNwvNh3DohJqsomBFbUmDzl-AfzEXitO7GXe1RdgLQ9tMlpKKqVfxxT-MjJZeZC0x-ePg8sVkvI3AVHdkAinE/s1817/_DSC7060.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1817" data-original-width="1250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7M3fEbzGZeoDyBYeWk1RWTNiAo8ucA_oCPW6AbsB5dmGZHRbO6WZJ8BMRV2SJVcMHE78DRlbLYP6n7TPQjnSrQcpiWbdSMuFNwvNh3DohJqsomBFbUmDzl-AfzEXitO7GXe1RdgLQ9tMlpKKqVfxxT-MjJZeZC0x-ePg8sVkvI3AVHdkAinE/w440-h640/_DSC7060.JPG" width="440" /></a></div><br /><div>Sinon, la toute dernière mention du thé dans le livre est assez originale. En effet, s'il est beaucoup question de boire, de servir du thé dans des maisons de thé... c'est au bas de la page 869 que "le Prodigue et le Tourbillon-noir s'empressèrent de payer le thé"!</div><div>Dans le tome I, il avait été question une fois "d'acheter du thé", mais c'est la première fois qu'on fait mention de l'acte de payer. En effet, nos héros ont été des brigands et ont une force colossale, mais ils paient rubis sur l'ongle!</div><div><br /></div><div>Note: la semaine prochaine, le groupe de lecture débute une nouvelle œuvre littéraire, l'Iliade d'Homère, à raison de 60 pages environ par semaine. Contactez-moi si vous désirez vous joindre à ce groupe de lecture (actif sur Telegram).</div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-82142836122410944882024-01-23T22:25:00.000+08:002024-01-23T22:25:14.288+08:00More tea pairings in France<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAIudw-Xgv2Bmin6QGdNVqMuOqGtgYPj-TVKb0oW0lhp7amyD58BZ6IzbRgIP5FqAron2NoJ_QlcIgFg4cQqKKAhnOy99SMZW6EGsFwByTDGxOrnlZnuC04wOAB-idcJ256GLfsZ_Xj5GeeE1kd8Z8l-0R8G1GhY65S6RA64tvnDUncwut7ta/s6016/_DSC6809-Enhanced-NR.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4016" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAIudw-Xgv2Bmin6QGdNVqMuOqGtgYPj-TVKb0oW0lhp7amyD58BZ6IzbRgIP5FqAron2NoJ_QlcIgFg4cQqKKAhnOy99SMZW6EGsFwByTDGxOrnlZnuC04wOAB-idcJ256GLfsZ_Xj5GeeE1kd8Z8l-0R8G1GhY65S6RA64tvnDUncwut7ta/w428-h640/_DSC6809-Enhanced-NR.JPG" width="428" /></a></div>On the 26th of December, my family had a large reunion. We were 15 at the table and enjoyed a typical Alsatian Christmas meal: venison in a thick wine sauce, spaetzle (Alsatian noodles), chestnuts and some vegetables (see below). It's very similar to what we ate the day before, but this meal was prepared by a caterer who worked on Christmas! As you can see from the large cup, I paired it with a dark colored tea, <a href="https://www.tea-masters.com/en/jassid-bitten/1490-1449-2021-spring-concubine-oolong-from-shan-lin-xi.html#/1-weight-25_gr">my Concubine Oolong from Shan Lin Xi</a>. And since I wanted to let everyone taste my tea, I brewed it in a large Meissen porcelain teapot. I used the cream jug as a pitcher for the remaining tea. I used a large amount of tea leaves and the resulting brew was concentrated enough to match the flavors of the sauce. It made the sauce taste more refined and enhanced its flavors. That was a powerful and wonderful match that helped reduce the wine consumption of our guests!<br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwB08JM6LZHnnO7Gm5fDpLKGBemsuGCckTtNX6AHhY67xciI2d95yRUJw9IKoVigROqKOjWF5Uf6WfZwc4vBNE52PnHlnkKxoeWWTX4c38QGlrGodSyNqzbtcLezJJXm5KgMiG9whc1KQ8UoesVbuCG4YEIOyZtv9Rt82TfrrpD92-7uXd9PL/s4032/20231226_134218.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="579" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwB08JM6LZHnnO7Gm5fDpLKGBemsuGCckTtNX6AHhY67xciI2d95yRUJw9IKoVigROqKOjWF5Uf6WfZwc4vBNE52PnHlnkKxoeWWTX4c38QGlrGodSyNqzbtcLezJJXm5KgMiG9whc1KQ8UoesVbuCG4YEIOyZtv9Rt82TfrrpD92-7uXd9PL/w435-h579/20231226_134218.jpg" width="435" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>The next dish is the most typical of Alsace: choucroute, sauerkraut! (The meat is laid on the sauerkraut, which is why you can barely see it). I used an aged sheng puerh (above right) for the pairing. The aged feeling went well with a meal that is traditional and old, but since we were in a restaurant, my brewing conditions were not very good. (I had the leaves brew for a couple of hours in a thermos). Tea pairing in French restaurants remains a challenge!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8aZwBuIDVmCnDibvqMGaSDeJnxmsDF8ThWGdStJUzVg0_e3lQ7mcGM9CyFcA_lnhkS90eCmGikFm_aRA8vG1vLVgYFCpOxylUzNE-khh6BGD9RdkEsWNGin9c4E-fXfWbahfbytBQ9wEdEAjwRJG_mDstPyOyASWSFvu6bQ2uLM4TYg0Cves/s4032/20240103_125050.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8aZwBuIDVmCnDibvqMGaSDeJnxmsDF8ThWGdStJUzVg0_e3lQ7mcGM9CyFcA_lnhkS90eCmGikFm_aRA8vG1vLVgYFCpOxylUzNE-khh6BGD9RdkEsWNGin9c4E-fXfWbahfbytBQ9wEdEAjwRJG_mDstPyOyASWSFvu6bQ2uLM4TYg0Cves/w400-h300/20240103_125050.JPG" width="400" /></a></div>Going back to spend time with my family in France also meant that I would cook Chinese for them in order to share my cooking skills on top of my teas. So, below, I cooked a fish (turbot) with soy sauce, ginger and garlic.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGy-B1DNuB_fQXmcjAFZeuQb3PzfuMqqE0biOQ6-Wg2P4VxP6KPbTukKq4isQBDMAv90Cx9eBfOrZUdajkV9her7QwtFcbdOowQRgE4fFlU4t52IvWnpqK2L-k9zMnc9K7fHGd3W66aRyLPr5cgfisvDhzhR_OKSIxj9xP1N8C1Mu6H3E9mFf/s4032/20240101_131610.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGy-B1DNuB_fQXmcjAFZeuQb3PzfuMqqE0biOQ6-Wg2P4VxP6KPbTukKq4isQBDMAv90Cx9eBfOrZUdajkV9her7QwtFcbdOowQRgE4fFlU4t52IvWnpqK2L-k9zMnc9K7fHGd3W66aRyLPr5cgfisvDhzhR_OKSIxj9xP1N8C1Mu6H3E9mFf/w400-h300/20240101_131610.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">I also prepared this Shanghai specialty: braised Lion's Head Meatballs (Shizitou) with Napa cabbage. This dish also contains some ginger and soy sauce. Of course, there were a couple more dishes, white rice and a soup. Otherwise it wouldn't be a Chinese meal!! For this meal, I chose <a href="https://www.tea-masters.com/en/hung-shui/1705-1591-2023-spring-dong-ding-competition-oolong-king-.html#/1-weight-25_gr">my roasted Dong Ding Oolong</a> and its darker roasted flavors mingled well with the soy flavors contained in most dishes. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcETggwW6UzY-ZJIC_VDO4q7RW-E7Amfpq_kxG6NB28OMp8qzxYzmAf0iJ0bkynT22AKaPQGS3Xe5EhgKjH_8tzOm-tkzSJWUKTmk0C95Ub2nzF_QcNnhtvh0lSJvFs5GevdVUh7yWT4dIeisq0Irf1OvV05KwGPCxVLDYoQC_qrpqgCz9k2D/s3155/20240101_131618.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3155" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcETggwW6UzY-ZJIC_VDO4q7RW-E7Amfpq_kxG6NB28OMp8qzxYzmAf0iJ0bkynT22AKaPQGS3Xe5EhgKjH_8tzOm-tkzSJWUKTmk0C95Ub2nzF_QcNnhtvh0lSJvFs5GevdVUh7yWT4dIeisq0Irf1OvV05KwGPCxVLDYoQC_qrpqgCz9k2D/w400-h384/20240101_131618.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">During my stay in France, I also had French cheeses on multiple occasions. Sometimes the meal was simply cheese, a salad and bread. Sometimes cheese came at the end of the meal. And on two occasions we had raclette: warm cheese with hot potatoes and ham. Two types of teas went particularly well with cheese: cooked <a href="https://www.tea-masters.com/en/24-puerh">puerh</a> and raw puerh. There are so many possible combinations, that I recommend brewing both and testing which type of puerh goes better with which cheese. This doubles the pleasures and also helps better digest a product that contains a large portion of fat!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEjgrAqu0dn5KQ0a1YJN6PxyKDumxD65jhL-uJc5miw7oQiaskwW2STNdwjAv9Xv98qLCVPK5Ybf0SY6_wVicvDnunBDqXGXceNizNUsdVqbmOxMN4dUW_H1aSQdjtBV1-jqJhA6d3ZcPWwEKLUl9jvaoBWAyHeMVMybm6u9TwLgifW-3JRy-/s6016/_DSC6907-Enhanced-NR.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3695" data-original-width="6016" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEjgrAqu0dn5KQ0a1YJN6PxyKDumxD65jhL-uJc5miw7oQiaskwW2STNdwjAv9Xv98qLCVPK5Ybf0SY6_wVicvDnunBDqXGXceNizNUsdVqbmOxMN4dUW_H1aSQdjtBV1-jqJhA6d3ZcPWwEKLUl9jvaoBWAyHeMVMybm6u9TwLgifW-3JRy-/w400-h246/_DSC6907-Enhanced-NR.JPG" width="400" /></a></div></div>
</div><br />TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-64139297460221869632024-01-11T00:22:00.002+08:002024-01-11T00:22:14.435+08:00Accords de thé chinois et de gastronomie française<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji08LQDquq9Vv8G7n3hzkz-8WoEwqthjZCdcWAGKdQfmk9jykheED95owEwWbMRAloivsNcFQMGjZBa0ibR4DAF3UVGH9p-kKVMpqIuRYbDfJucnN1_5tEIEQtSFkXJhbIYDy6NGmfJWniotph6J688X3uC5NHqGO_u4WL8EICXPDaW66hj7CA/s6016/_DSC6898-Enhanced-NR-3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4016" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji08LQDquq9Vv8G7n3hzkz-8WoEwqthjZCdcWAGKdQfmk9jykheED95owEwWbMRAloivsNcFQMGjZBa0ibR4DAF3UVGH9p-kKVMpqIuRYbDfJucnN1_5tEIEQtSFkXJhbIYDy6NGmfJWniotph6J688X3uC5NHqGO_u4WL8EICXPDaW66hj7CA/w428-h640/_DSC6898-Enhanced-NR-3.JPG" width="428" /></a></div>Cette photo de la cathédrale de Strasbourg est le parfait symbole pour commencer ce premier article de mes vacances de fin d'année en Alsace. En effet, préparez vos papilles, nous allons atteindre des sommets de beauté et de perfection avec la combinaison de thés exceptionnels et de plats de Noël! Cela faisait 20 ans que je n'avais plus passé Noël en Alsace et je tenais à rendre ces fêtes spéciales et inoubliables.<div><br /></div><div>Arrivé le 24 décembre au matin après 16 heures de vol (direct depuis Taipei), je réussis à ne pas m'endormir en journée afin de prendre le bon rythme et surmonter les 7 heures de décalage horaire. Mais la fatigue commence tout de même à me gagner lors du repas du 24 au soir. Il est très simple: foie gras alsacien, saumon fumé et saumon salé et épicé maison (gravlax, voir ci-dessous) et une salade de riz aux crevettes. Une coupe de Champagne Menand lance la fête. Le bruit du bouchon donne le top départ. Le Champagne est une boisson légère et ses fines bulles réveillent le palais. J'infuse immédiatement <a href="https://www.tea-masters.com/fr/la-collection-erler/1658-1537-premiere-recolte-d-un-puerh-gushu-.html">ce jeune puerh cru gushu</a> pour me donner assez d'énergie pour rester éveillé et pour accompagner les deux saumons. Bizarrement, alors que je préfère le gravlax pour sa fraicheur, je trouve que le puerh se marie mieux avec le saumon fumé dont il intensifie les notes fumées.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGViBkKhCT28bIYezw0eLYB0C_uGY4BwDhyphenhyphenAJ5_VsW6O1gwxvotrdPD7iWwg2B9CnFVnLgrA6UdJZpVnKCIGfwKQ1601VeEgmiQR3X-FounqRdVwaLp8mQ1UfChEIN4_Gg-mCk0I876D87C4Wpf5l195vQKCW_AvDRvkf0W3yKcYwC2zGMCEO/s4032/20231224_183251.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGViBkKhCT28bIYezw0eLYB0C_uGY4BwDhyphenhyphenAJ5_VsW6O1gwxvotrdPD7iWwg2B9CnFVnLgrA6UdJZpVnKCIGfwKQ1601VeEgmiQR3X-FounqRdVwaLp8mQ1UfChEIN4_Gg-mCk0I876D87C4Wpf5l195vQKCW_AvDRvkf0W3yKcYwC2zGMCEO/w400-h300/20231224_183251.jpg" width="400" /></a></div>Pour accompagner le foie gras, nous restons dans l'accord typiquement alsacien: du gewurztraminer vendanges tardives bien liquoreux! Depuis le Covid et la grippe aviaire, je ne trouvais plus de foie gras à Taiwan et étais obligé de faire un faux foie gras moi-même (avec des foies d'oie et du beurre). Je profite donc enfin de l'occasion de regoûter au vrai dans sa région de prédilection et je n'y vais pas de main morte!! Je sais que je prends un risque d'indigestion en mangeant ces plats avec l'appétit d'un Gargantua à la diète! Mais même la bûche au citron passera encore! Et je ne me sens pas saoul pour un sou à la fin du repas, malgré le Champagne et le Gewurtz! J'attribue cette harmonie digestive à mon puissant puerh qui me dégrise, me réveille et me purifie de l'intérieur. Je me sens tellement bien que nous allons encore faire une petite promenade dans le parc illuminé du village. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_oGiKIxv78XC1Rdbh6X1KRX_le9UvKy0Wp4YfbvJ3Iwxt8-GXEGnK78-I4ycZBz9zhG_jJR1f47nL2ye6IPhrhEWBiNHnlLFLa7OuoiNhz-1gidmVUdzuorXaky8jqkwVqpyCyefGi6XWbmuul99CEyvE00byZ4vMZ3R1H3OiX1LGZYdF34i/s4032/20231224_190155.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_oGiKIxv78XC1Rdbh6X1KRX_le9UvKy0Wp4YfbvJ3Iwxt8-GXEGnK78-I4ycZBz9zhG_jJR1f47nL2ye6IPhrhEWBiNHnlLFLa7OuoiNhz-1gidmVUdzuorXaky8jqkwVqpyCyefGi6XWbmuul99CEyvE00byZ4vMZ3R1H3OiX1LGZYdF34i/w400-h300/20231224_190155.jpg" width="400" /></a></div>Le 25 à midi, c'est le tour d'un autre plat de mon enfance: la selle de chevreuil à la sauce au vin, servie avec des spaetzle alsaciennes maison, des marrons et des champignons. Pour accompagner ce plat, mon fils ouvre une bouteille de Léoville-Poyferré 2003 (second grand cru classé), vin que j'avais acheté en souscription un an après sa naissance! Et j'infuse aussi environ 10 grammes de Yan Cha Shui Xian de Wu Yi de 1999! Les accords vin-chevreuil et Yan Cha-chevreuil sont tous les deux excellents, mais différents, complémentaires. Le vin se marie surtout à la sauce, tandis que le Shui Xian s'accorde avec les senteurs forestières de la viande de ce gibier. Quelle finesse, quel raffinement dans les deux cas! Le thé permet là encore de rester plus sobre et de ne pas absorber trop d'alcool. Cela aide non seulement à réduire l'apport calorique, mais aussi à mieux digérer un plat copieux dont on ne voudrait pas perdre une miette!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0H0p0EHCrm7qw91XnY85sd9131PWU5CJweVyO4mmae0TFTiwkL__fwCV-EAPTfGHfegZCS645RYLVXiYR1ryMcQH9USwoOWzOQXgszb6WC34nZWDfBSn3w0Px_LLEsfH-FOnTk1XX9UrqaddzXnIHZ3KhO2Bv-1Ol9zNAT64X5n-1bgYkZ89N/s6016/_DSC6808-Enhanced-NR.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0H0p0EHCrm7qw91XnY85sd9131PWU5CJweVyO4mmae0TFTiwkL__fwCV-EAPTfGHfegZCS645RYLVXiYR1ryMcQH9USwoOWzOQXgszb6WC34nZWDfBSn3w0Px_LLEsfH-FOnTk1XX9UrqaddzXnIHZ3KhO2Bv-1Ol9zNAT64X5n-1bgYkZ89N/w400-h268/_DSC6808-Enhanced-NR.JPG" width="400" /></a></div>L'après-midi, je déguste une autre spécialité de ma mère: son Stollen fait maison! Je l'accompagne de <a href="https://www.tea-masters.com/fr/the-rouge/1464-1441-2021-printemps-da-yeh-rouge-de-la-cote-est-de-taiwan.html#/1-poids-25_gr">ce thé rouge Taiwanais</a> infusé dans un service en porcelaine de Meissen! Les fruits secs et la pâte au sucre, beurre, farine et amandes fonctionne très bien avec les notes fruitées et moelleuse de ce thé préparé sans sucre. Non seulement le thé rouge se marie bien, mais il allège la délicieuse lourdeur de ce Stollen compact. Il mêle ainsi à la fois les saveurs estivales de Taiwan et les souvenirs des Stollen de Noël de mon enfance, le présent et le passé réuni!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRzTLfJ4trd9na7juGYiDvLB5cXnMMHOtUOuwPfAl-St05fwvnP_lkXzTYjHx3WT_Sz_j40760fFxWV6pgaVIMKjFGoEBtmEHbwbF_huKT-EgpvMJKtsoKWGNaepSVaqxMmfhpKwkVjemaw5c8X1KhTuaQ2gjirdoxhgYu1eXYIt5-0hJn1n3/s4032/20231224_163544.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRzTLfJ4trd9na7juGYiDvLB5cXnMMHOtUOuwPfAl-St05fwvnP_lkXzTYjHx3WT_Sz_j40760fFxWV6pgaVIMKjFGoEBtmEHbwbF_huKT-EgpvMJKtsoKWGNaepSVaqxMmfhpKwkVjemaw5c8X1KhTuaQ2gjirdoxhgYu1eXYIt5-0hJn1n3/w400-h300/20231224_163544.jpg" width="400" /></a></div>Dans mon prochain article, je vous parlerai d'un autre accord avec du thé lors de ce festin avec une quinzaine d'invités!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpGTFlH5iBDy0XavcWAXl5l8PR8Pcv3vkXPIJay0OTJt72LG0MTVDMCV4_Gdz1nEHkMLrWZPs8Yaavnyp7mSwyEeOxE9Uyn8YA8LXHF7bOgoQ7ikC9ALa-hhLx3RDf8de4BOiMqpTSGeecBSQm0vTT3OBANQYT0ViFbGUOxaWpZiXHlX8G-3i/s3561/20231226_114602.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3561" data-original-width="2956" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpGTFlH5iBDy0XavcWAXl5l8PR8Pcv3vkXPIJay0OTJt72LG0MTVDMCV4_Gdz1nEHkMLrWZPs8Yaavnyp7mSwyEeOxE9Uyn8YA8LXHF7bOgoQ7ikC9ALa-hhLx3RDf8de4BOiMqpTSGeecBSQm0vTT3OBANQYT0ViFbGUOxaWpZiXHlX8G-3i/w533-h640/20231226_114602.jpg" width="533" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span></div></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-70635097487398744642024-01-09T17:24:00.001+08:002024-01-09T19:03:53.584+08:00TeaMasters' Best of 2023<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_CKwcgMyrSZd4ieFp_RSUNigUsvMjpBTYdMC8pFP1eIDqz6OekTXTiO5v7SIzRSq-L_2IrkyZSIoTXczQidioOb-fCPHnVWtzGIi6N8MjVH3CvHk8mntaIAKIBGIi8PMyAIPLLxUi5zpsOk9rNyy2cOhbT2TbedaS35A5IEJCTSm5aiPRyzF/s1873/_DSC6774-Enhanced-NR.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1873" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_CKwcgMyrSZd4ieFp_RSUNigUsvMjpBTYdMC8pFP1eIDqz6OekTXTiO5v7SIzRSq-L_2IrkyZSIoTXczQidioOb-fCPHnVWtzGIi6N8MjVH3CvHk8mntaIAKIBGIi8PMyAIPLLxUi5zpsOk9rNyy2cOhbT2TbedaS35A5IEJCTSm5aiPRyzF/w400-h268/_DSC6774-Enhanced-NR.JPG" width="400" /></a></div>Happy New Year 2024! Bonne année 2024! Frohes neues Jahr 2024!<div><br /></div><div>I had such great holidays in France that I had no time to post my usual best of 2023 (except for the <a href="https://www.facebook.com/teamastersblog/posts/pfbid08wH8aZyFY12o49J7pvYhmyDZAVMytbzsNgj2MrYMvNXa7HAwrwZ86ZBAx2JXxhnol">best pictures</a>, and you may still like the picture you wish to turn into a tea postcard). So, in this article, I will list both the most popular articles on the blog and the most popular videos on the <a href="https://www.youtube.com/teamasters">YouTube channel</a>.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7fvxIbUxLQodb6d2YJLm1P93j5r2G8TKAmj68irzgIqnQE5-CSrDXQR3hoFxlrifwLjKpVGEq7wFQvbFGi3fRnZ8R6eRley6bUUKAFuDYb9GaTt4P1fTRMg_S-dWrpJ1Eq-pT5FmJRKs1tsQOyvk3a97r8v0ssGs_OI9x_fIhM-nF3IMk1lT/s1792/_DSC6776.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1792" data-original-width="1250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7fvxIbUxLQodb6d2YJLm1P93j5r2G8TKAmj68irzgIqnQE5-CSrDXQR3hoFxlrifwLjKpVGEq7wFQvbFGi3fRnZ8R6eRley6bUUKAFuDYb9GaTt4P1fTRMg_S-dWrpJ1Eq-pT5FmJRKs1tsQOyvk3a97r8v0ssGs_OI9x_fIhM-nF3IMk1lT/w446-h640/_DSC6776.JPG" width="446" /></a></div>I had prepared these pictures for an article about the excellent <a href="https://www.tea-masters.com/en/puerh/192-294-jingua-gongcha.html#/4-weight-1_gr">shu Jingua puerh from the late 1980s from Menghai Factory</a>. This puerh shows that the distinction between shu and raw puerh is also difficult to make on the shu side. It's not just the aged raw that become darker. The old shu, especially when the fermentation process wasn't too strong, also gain finesse and depth, like a good old sheng. On a cold winter night, nothing is more pleasing and warming than such a tea!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNitKN9RxyFjrDPUzOR_x7NZud6u60VwaB_LksiRSnHcdnIEFVaHALuctmr2NHDq7TnNjoazCOJ57IQhaMPTPqSP-eLAH3fhWek-5r2mdCmXyMaWCGFtHVI2WFjhOgVArBo7isigrIZmBeSRVVZ-Tt4h6PpBklPllinUWahH0zbQNsjnZo9udK/s1873/_DSC6777.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1873" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNitKN9RxyFjrDPUzOR_x7NZud6u60VwaB_LksiRSnHcdnIEFVaHALuctmr2NHDq7TnNjoazCOJ57IQhaMPTPqSP-eLAH3fhWek-5r2mdCmXyMaWCGFtHVI2WFjhOgVArBo7isigrIZmBeSRVVZ-Tt4h6PpBklPllinUWahH0zbQNsjnZo9udK/w400-h268/_DSC6777.JPG" width="400" /></a></div>Here are the top 10 articles of 2023:</div><div><br /></div><div>10. <a href="https://teamasters.blogspot.com/2023/08/un-mariage-de-et-de-musique-intemporels.html">Un mariage de thé et de musique intemporels </a></div><div><br /></div><div>9.<a href="https://teamasters.blogspot.com/2023/05/shan-lin-xi-oolong-spring-2023.html">Shan Lin Xi Oolong, spring 2023</a></div><div><br /></div><div>8. <a href="https://teamasters.blogspot.com/2023/06/photoshop-ai-to-rescue.html">Photoshop AI to the rescue</a></div><div><br /></div><div>7. <a href="https://teamasters.blogspot.com/2023/06/the-oolongbaozhong-confusion.html">The Oolong/Baozhong confusion</a></div><div><br /></div><div>6. <a href="https://teamasters.blogspot.com/2023/06/la-fin-de-mes-illusions-sur-le-the.html">La fin de mes illusions sur le thé</a> (A propos de 'Au de l'eau', le roman classique chinois).<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xtEcS9-wZuWWpGngshtRFBRfFMg0I1Rh26ptMXAahjJ09NbPkVcbRc1ycOztnZ40JPaK_JO8nTfgkAaSJVyZzroewudua6KapMnjszqkhHWhlsj_BjJIxikpKGw-927Duu0o-OGgRBrX77slvZGnBhLtZHv3h9edTYe8cMnVue4-JE3BIn47/s1873/_DSC6778.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1873" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xtEcS9-wZuWWpGngshtRFBRfFMg0I1Rh26ptMXAahjJ09NbPkVcbRc1ycOztnZ40JPaK_JO8nTfgkAaSJVyZzroewudua6KapMnjszqkhHWhlsj_BjJIxikpKGw-927Duu0o-OGgRBrX77slvZGnBhLtZHv3h9edTYe8cMnVue4-JE3BIn47/w400-h268/_DSC6778.JPG" width="400" /></a></div>5. <a href="https://teamasters.blogspot.com/2023/07/the-7-habits-of-highly-effective-tea.html">The 7 habits of highly effective tea people /1</a> (Proactive)</div><div><br /></div><div>4. <a href="https://teamasters.blogspot.com/2023/03/emperor-huizong-part-4.html">Emperor Huizong, part 4</a></div><div><br /></div><div>3. <a href="https://teamasters.blogspot.com/2023/09/les-coulisses-du-reportage-de-tf1-sur.html">Les coulisses du reportage de TF1 sur Alishan</a></div><div><br /></div><div>2. <a href="https://teamasters.blogspot.com/2023/08/the-7-habits-of-highly-effective-tea_18.html">The 7 habits of highly effective tea people /7</a> (Sharpen the saw)</div><div><br /></div><div>1. <a href="https://teamasters.blogspot.com/2023/06/the-optimistic-traveler-drinks-tea-hero.html">The optimistic traveler drinks tea - a hero amongst us</a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdcyyRG4imqOgC6MDa7X4BRrvb-gD0rHhevPqUmMfC7cp4txl4sMSH98jX_dBSAuMUXKZKXZ8_gyF0dAlJvhAG351vI4VkQN2r7jtCsvvcRJue6Q5I_HUUviTeKCXzFTk7zGEMinfQuISairv3NCUyOr9vT1EPwnkdlHqZRx-pmIxAEwWFslB/s1873/_DSC6782.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1873" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdcyyRG4imqOgC6MDa7X4BRrvb-gD0rHhevPqUmMfC7cp4txl4sMSH98jX_dBSAuMUXKZKXZ8_gyF0dAlJvhAG351vI4VkQN2r7jtCsvvcRJue6Q5I_HUUviTeKCXzFTk7zGEMinfQuISairv3NCUyOr9vT1EPwnkdlHqZRx-pmIxAEwWFslB/w400-h268/_DSC6782.JPG" width="400" /></a></div>And now the top 10 of my 2023 videos according to number of views on YouTube:</div><div><br /></div><div>10. <a href="https://www.youtube.com/watch?v=AVDxsjzeVm4">Empereur Huizong et le thé</a></div><div><br /></div><div>9. <a href="https://www.youtube.com/watch?v=Hmaz_GpPJWY">Tea cups #1</a></div><div><br /></div><div>8. <a href="https://www.youtube.com/watch?v=MLIWfuX7_b8">Song dynasty style preparation</a></div><div><br /></div><div>7. <a href="https://www.youtube.com/watch?v=LH9bLZvzt3U">How do you improve your Gong Fu Cha ?</a> (skills)</div><div><br /></div><div>6. <a href="https://www.youtube.com/watch?v=ITSwgosC2oY">Lu Yu's Book of Tea, an introduction</a> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41c1TYU8YRl5iKNAFUhAUlcMs7ZenSuzzLqwU_UV2yP4e63St6_Z4L1oyBPIZIFnc66Nm1SdwePwKec0C9kQst9vof7xi0G3GmOzjMhLvGLeIJOvfjFoQoL2UtAkCKXyMqJKWNwkea0VoDCUlONGUOeT1OfJ8pg0PWfxWZZBpeYefSXW2bYGt/s1873/_DSC6783.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1873" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41c1TYU8YRl5iKNAFUhAUlcMs7ZenSuzzLqwU_UV2yP4e63St6_Z4L1oyBPIZIFnc66Nm1SdwePwKec0C9kQst9vof7xi0G3GmOzjMhLvGLeIJOvfjFoQoL2UtAkCKXyMqJKWNwkea0VoDCUlONGUOeT1OfJ8pg0PWfxWZZBpeYefSXW2bYGt/w400-h268/_DSC6783.JPG" width="400" /></a></div>5. <a href="https://www.youtube.com/watch?v=bQfnpzCf5CQ">Vivre en bonne santé grâce au bon thé #1</a></div><div><br /></div><div>4. <a href="https://www.youtube.com/watch?v=lrIy330LOXg">Thé, santé et régime</a></div><div><br /></div><div>3. <a href="https://www.youtube.com/watch?v=wB-JtD6Efos">Tea in the Search for Lost Time by Marcel Proust</a></div><div><br /></div><div>2.<a href="https://www.youtube.com/watch?v=YtBjn_E2588"> A healthy life with good tea #1</a></div><div><br /></div><div>1. <a href="https://www.youtube.com/watch?v=wHzfE_F3Cqc">Why and how use a Tetsubin?</a> With the most views (209), this video also received the most likes (16)!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOotqkhlZHmpvIP-Xqx8seH8VBOLAqWPdk2xZEF6jD1uBA2SVKq-p6NkddVZdEU5wq3EqtBkgZ1n0BMZ15m8qy9mvvkUAQsARKCCtIrx8MNMvUOW2Ikms6BVmXNe9fOpm5AtobjUhUur_fhUM8jnpx-Fo-UwpqevWcvsR53h_LbPj8-G_3o7W/s1873/_DSC6784-Enhanced-NR.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1873" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOotqkhlZHmpvIP-Xqx8seH8VBOLAqWPdk2xZEF6jD1uBA2SVKq-p6NkddVZdEU5wq3EqtBkgZ1n0BMZ15m8qy9mvvkUAQsARKCCtIrx8MNMvUOW2Ikms6BVmXNe9fOpm5AtobjUhUur_fhUM8jnpx-Fo-UwpqevWcvsR53h_LbPj8-G_3o7W/w400-h268/_DSC6784-Enhanced-NR.JPG" width="400" /></a></div>However, the video that was the most viewed in 2023 reached 1773 views! It's from the year 2020 and is called <a href="https://www.youtube.com/watch?v=qQ53EVwtSI4">Chaxi Lesson: Chaozhou Gongfu Cha</a>.</div><div><br /><p></p></div>
<iframe frameborder="0" height="270" src="https://youtube.com/embed/qQ53EVwtSI4?si=8XhmJOq8uNcFYD47" width="480"></iframe>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com1tag:blogger.com,1999:blog-7326672.post-27368113144805442382023-12-30T20:46:00.001+08:002023-12-30T20:46:45.684+08:0012 pictures of 2023<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WUANwMjEI00UfjfaWgXq14r5d96H0FS9WJ9p_jkf1Srx4JHm8UNuixCccjpd65CElH-mrdPl_52FRKsale-eCRUxswR6sUdP5RzSYKeIajV9KbS4Wjk3oanvy-25u3LOKWsrPSbBTHwQvyHFqy-TcPSydzJfQtOCp9S4R9zAARmAFX1KsltT/s2033/_DSC6620.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="2033" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WUANwMjEI00UfjfaWgXq14r5d96H0FS9WJ9p_jkf1Srx4JHm8UNuixCccjpd65CElH-mrdPl_52FRKsale-eCRUxswR6sUdP5RzSYKeIajV9KbS4Wjk3oanvy-25u3LOKWsrPSbBTHwQvyHFqy-TcPSydzJfQtOCp9S4R9zAARmAFX1KsltT/s320/_DSC6620.JPG" width="320" /></a></div>Once again, there were lots of great pictures this year, but I need your help to know which are the two pictures that I should turn into postcards that will serve as gifts for your orders on <a href="https://www.tea-masters.com/en/">tea-masters.com</a> <p></p><div>The voting takes place <a href="https://m.facebook.com/story.php?story_fbid=pfbid08r96vzBXzF5TPfq7bYhbSzyq4QEq53Acg38ibcvdjdjSBXaMDmahpnqTA4kv5gXql&id=100063891106554&mibextid=Nif5oz">here on Facebook</a>. Press the Like button for the picture or 2 pictures you like best. In a week, I'll see which pictures have the most Likes and will have them printed. </div><div><br /></div><div>12. December. <a href="https://teamasters.blogspot.com/2023/12/calm-and-quiet-gaba-tea-with-festive.html">Calm and quiet Gaba tea with festive aromas</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qdziSSoaDytqU6zraKsITAmJKii_ytz6cNTvqt7ENGd55zp1U7SPite9l63R6DUp8d-FJpAzerEqxV7BVZejquMLvGfYOoN4u3b3_SD46lA9DGUV6KrrHUli94RFrDgK-sq_0Y7koPXix1lC2GOxRP3Jy8xNTQAL-PijhVTDVHm75S1M8ucN/s1917/_DSC6334.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qdziSSoaDytqU6zraKsITAmJKii_ytz6cNTvqt7ENGd55zp1U7SPite9l63R6DUp8d-FJpAzerEqxV7BVZejquMLvGfYOoN4u3b3_SD46lA9DGUV6KrrHUli94RFrDgK-sq_0Y7koPXix1lC2GOxRP3Jy8xNTQAL-PijhVTDVHm75S1M8ucN/w400-h268/_DSC6334.JPG" width="400" /></a></div><div><br /></div><div>11. November. <a href="https://teamasters.blogspot.com/2023/11/1-day-1-tea-day-14.html">1 day 1 tea. Day 14</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmljGHtmyS_sxv22g5NsZqnibpOL1VxR3QqolWiUlhyTLeMc297dMbIT6g4fE8fYKyTFdAhEiIDbiOpdG30-gtmge3bQ00e4nOXR3HJ1uMaA420YwQIcr67GN96QTwpvOkYQ9hhyQgoRc1HvWImmEhxx3nnfDUJB09DKlZvljhv6yIobRFGSRj/s1768/_DSC5807.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1180" data-original-width="1768" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmljGHtmyS_sxv22g5NsZqnibpOL1VxR3QqolWiUlhyTLeMc297dMbIT6g4fE8fYKyTFdAhEiIDbiOpdG30-gtmge3bQ00e4nOXR3HJ1uMaA420YwQIcr67GN96QTwpvOkYQ9hhyQgoRc1HvWImmEhxx3nnfDUJB09DKlZvljhv6yIobRFGSRj/w400-h268/_DSC5807.JPG" width="400" /></a></div><div><br /></div><div>10. October. <a href="https://teamasters.blogspot.com/2023/10/black-tea-halloween.html">Black Tea Halloween</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfaCGDOX8jd4PAg-__d4RpywW3ykAGf_5enSzM2SuqsYcL1Anpqs17ZUXJIz9SSWRS3hbY97YDc3FIn24Fddrs1tds781qiZE5dfucmJw1b7Tu6UXRtnoEHQtIzYVFt5LFgCu3NdZcsCp706u6oNHA3lqfPo2SqvkIBiSW9Wzf6skg8ziGPVd/s1889/_DSC5369-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1889" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfaCGDOX8jd4PAg-__d4RpywW3ykAGf_5enSzM2SuqsYcL1Anpqs17ZUXJIz9SSWRS3hbY97YDc3FIn24Fddrs1tds781qiZE5dfucmJw1b7Tu6UXRtnoEHQtIzYVFt5LFgCu3NdZcsCp706u6oNHA3lqfPo2SqvkIBiSW9Wzf6skg8ziGPVd/w434-h640/_DSC5369-2.JPG" width="434" /></a></div><div><br /></div><div>9. September. <a href="https://www.instagram.com/p/CxTJ3eqPi8j/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==">Une beauté orientale dans les jardins de la maison Lin</a>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSyA-ukk6M9dfi1iGQNAKS-Eyn4rFSP2DQ6_5wxOjMlxTseBNVCuMA37aFlEs8oRFQvYfvUcQDAHm5uI2AQFiMbCp9y5LGnITi9RcACh-gthC1SB5nxcCIF-tVilpfXlkCyNerS357F3sJcIGs15gl9kkIDe3nWyd5BvFweVJQvOmzoDIAZEW/s2015/Lin202309.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2015" data-original-width="1511" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSyA-ukk6M9dfi1iGQNAKS-Eyn4rFSP2DQ6_5wxOjMlxTseBNVCuMA37aFlEs8oRFQvYfvUcQDAHm5uI2AQFiMbCp9y5LGnITi9RcACh-gthC1SB5nxcCIF-tVilpfXlkCyNerS357F3sJcIGs15gl9kkIDe3nWyd5BvFweVJQvOmzoDIAZEW/w480-h640/Lin202309.jpg" width="480" /></a></div><div><br /></div><div>8. August. <a href="https://teamasters.blogspot.com/2023/08/un-mariage-de-et-de-musique-intemporels.html">Un mariage de thé et de musique intemporels</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yn6BxvngSW18kygNv8jYHfjjC0gMw3v2wqbUXMBC8dV0_eLUkeLW1PXDmoSN-oCy4RUXK6RGJrPt6Vl9bzcXmiVGVLElK13pLEclHDELrCsMqYDyh0TR2Spr9lLz4l2RukteRB3XdxBhcKmbw8Y9aqQDaeCrMX9MOkbWp6sv2DLOrWx1qdJG/s1438/_DSC4801.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1438" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yn6BxvngSW18kygNv8jYHfjjC0gMw3v2wqbUXMBC8dV0_eLUkeLW1PXDmoSN-oCy4RUXK6RGJrPt6Vl9bzcXmiVGVLElK13pLEclHDELrCsMqYDyh0TR2Spr9lLz4l2RukteRB3XdxBhcKmbw8Y9aqQDaeCrMX9MOkbWp6sv2DLOrWx1qdJG/w512-h640/_DSC4801.JPG" width="512" /></a></div><div><br /></div><div>7. July. <a href="https://teamasters.blogspot.com/2023/07/the-7-habits-of-highly-effective-tea_31.html">The 7 habits of highly effective tea people #2</a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JRrWmvIW1v1ALBv6BlLzon7Z0tEex20S1VpwNU_Qrf36sVh31Jw-j12sFd58da599AOdup08uD6pWsGaN2qCWu45mq6Ki5oVsB6cuIhO8_JWbIktLYmFvkkoJ9-ajhY29vZZu0eLQKesYCe8KiKr48Wm7PW601i9N9V8lpupSKTiYcmnMK0H/s1723/_DSC4663.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1723" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JRrWmvIW1v1ALBv6BlLzon7Z0tEex20S1VpwNU_Qrf36sVh31Jw-j12sFd58da599AOdup08uD6pWsGaN2qCWu45mq6Ki5oVsB6cuIhO8_JWbIktLYmFvkkoJ9-ajhY29vZZu0eLQKesYCe8KiKr48Wm7PW601i9N9V8lpupSKTiYcmnMK0H/w400-h268/_DSC4663.JPG" width="400" /></a></div><div><br /></div><div>6. June. <a href="https://teamasters.blogspot.com/2023/06/the-optimistic-traveler-drinks-tea-hero.html">The optimistic traveler drinks tea - a hero amongst us</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiAqsp-Hv-hhwLsbTDZO2S4mot81IlofZuhkyTUrZiVijGxvpFJMAPalklkR4GXI_jeniBKeTfjiEQzQevEkOFP3rnU8BmBQufvpTB5apElE7IsX6L2uXsHTCBvSQ7nDPSXeQzgodXRf9EODh9xdnUteCVKNCPxWnY8ZJRUpIh-k3Yh_8q5Nk/s1642/_DSC4405-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1642" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiAqsp-Hv-hhwLsbTDZO2S4mot81IlofZuhkyTUrZiVijGxvpFJMAPalklkR4GXI_jeniBKeTfjiEQzQevEkOFP3rnU8BmBQufvpTB5apElE7IsX6L2uXsHTCBvSQ7nDPSXeQzgodXRf9EODh9xdnUteCVKNCPxWnY8ZJRUpIh-k3Yh_8q5Nk/w448-h640/_DSC4405-2.JPG" width="448" /></a></div><div><br /></div><div>5. May. <a href="https://teamasters.blogspot.com/2023/05/shan-lin-xi-oolong-spring-2023.html">Shan Lin Xi Oolong, spring 2023</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwHXxnTBmVgaVWLu7kltkJCjFupb-09L7pvDpBuJRLw2jpe6gtmJ4wQcQPicfwi6CbF9mX7PhrCJgWEmC6FxtdA2ED6E571Eya7w9vkmIjbR0nyQTkJMea1bBId5m7Tyia9XLmAvFsRXOTSl5cpUChaLy-6WMu6ai2DFHthdn1jmITphWmQON/s1723/_DSC4183.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1723" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwHXxnTBmVgaVWLu7kltkJCjFupb-09L7pvDpBuJRLw2jpe6gtmJ4wQcQPicfwi6CbF9mX7PhrCJgWEmC6FxtdA2ED6E571Eya7w9vkmIjbR0nyQTkJMea1bBId5m7Tyia9XLmAvFsRXOTSl5cpUChaLy-6WMu6ai2DFHthdn1jmITphWmQON/s320/_DSC4183.JPG" width="320" /></a></div><div><br /></div><div>4. April. <a href="https://teamasters.blogspot.com/2023/04/wenshan-baozhong-spring-2023.html">Wenshan Baozhong, spring 2023</a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-Q0pvzoSHKdjr0A3lntX8qib4fn-jP-nsmTIW0nBx_NIWJ5gwLl_SWiHOq5mSP8kxKeb7wvZFtqEHuw03ZtT7jjKjk1Fqhh6cBHHmCNPhL1Al9_0Fnlg0iszCWx_6aAXDX5L1TDvknQZjUPGa35SDoFpx9vqWsPGtc1GSao6hZkYHJ-K5CKc/s1723/_DSC3536.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1723" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-Q0pvzoSHKdjr0A3lntX8qib4fn-jP-nsmTIW0nBx_NIWJ5gwLl_SWiHOq5mSP8kxKeb7wvZFtqEHuw03ZtT7jjKjk1Fqhh6cBHHmCNPhL1Al9_0Fnlg0iszCWx_6aAXDX5L1TDvknQZjUPGa35SDoFpx9vqWsPGtc1GSao6hZkYHJ-K5CKc/w400-h268/_DSC3536.JPG" width="400" /></a></div><div><br /></div><div>3. March.<a href="https://teamasters.blogspot.com/2023/03/emperor-huizong-part-4.html"> Emperor Huizong, Part 4</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6ZdYaVlYvfBYvUujGqTDUOfrf_N11pDr6vzBkUjsm3FLQL-8O1meLClHzqR_oh3qcA8tqblvtpvtxxM21we2QtSeZP4gkPMTyVWLzj-PgS-ssEIM68njpVT5IiAoLMLdyXiRD59kSPoO0Qqkp9YS_LjJuZD6kJmrYPzBEnHGNaCnpD-y59xe/s1723/_DSC2912-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6ZdYaVlYvfBYvUujGqTDUOfrf_N11pDr6vzBkUjsm3FLQL-8O1meLClHzqR_oh3qcA8tqblvtpvtxxM21we2QtSeZP4gkPMTyVWLzj-PgS-ssEIM68njpVT5IiAoLMLdyXiRD59kSPoO0Qqkp9YS_LjJuZD6kJmrYPzBEnHGNaCnpD-y59xe/w428-h640/_DSC2912-2.JPG" width="428" /></a></div><div><br /></div><div>2. February. <a href="https://teamasters.blogspot.com/2023/02/emperor-huizong-by-patricia-buckley.html">Emperor Huizong, by Patricia Buckley Ebrey</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vbsZxSmMGfwh9iVj9htFtrymInvjeJvpE75nyJKlvqV8uUW1TSbMS2lLr8uZcKW31W4WAGWccMM-Eu93k1NwIDw4aHzIUpHdgE4fW4JIXQTDUtEq_Qm4_s5Y24KmfcWAMwdpL4LZJGdW2bxgPgn-77a71tUVEl7wdvAjhg5UGoDZ57YWuT6b/s1723/_DSC2755.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vbsZxSmMGfwh9iVj9htFtrymInvjeJvpE75nyJKlvqV8uUW1TSbMS2lLr8uZcKW31W4WAGWccMM-Eu93k1NwIDw4aHzIUpHdgE4fW4JIXQTDUtEq_Qm4_s5Y24KmfcWAMwdpL4LZJGdW2bxgPgn-77a71tUVEl7wdvAjhg5UGoDZ57YWuT6b/w428-h640/_DSC2755.JPG" width="428" /></a></div><div><br /></div><div>1. January <a href="https://teamasters.blogspot.com/2023/01/le-dans-la-prisonniere-le-livre-v-de-la.html">Le thé dans La Prisonnière, le livre V de A la recherche du temps perdu, de Marcel Proust</a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86h6Q74ZQ73WiA10lB01VRqw0MCCiEnX2avd6-DBaXBv3p5X1zzyMwjMR_GN7iFThHfoaoQzqHDbJt4VoLZQxZSOfZVFTJeXVfeUsuA7Pf1W0CuCfzYl56flo0t9TnPel77t18bCW9gdDm8SakXZBrxI-pBN5Pnp-ChPXNHlWPmMxeTC7u8_t/s1723/_DSC2591.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86h6Q74ZQ73WiA10lB01VRqw0MCCiEnX2avd6-DBaXBv3p5X1zzyMwjMR_GN7iFThHfoaoQzqHDbJt4VoLZQxZSOfZVFTJeXVfeUsuA7Pf1W0CuCfzYl56flo0t9TnPel77t18bCW9gdDm8SakXZBrxI-pBN5Pnp-ChPXNHlWPmMxeTC7u8_t/w428-h640/_DSC2591.JPG" width="428" /></a></div><div><br /></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-72806122923815426342023-12-23T16:06:00.001+08:002023-12-23T16:20:38.621+08:00Calm and quiet Gaba tea with festive aromas<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY1008_wS0VQ3FuIeMFS8pPqMoxgKvZEZsNN_FtWUOM1mkZ6aUTFl-DuOcVJykpsK7MdYJWG8_CZzC1qPdiX_y-bW5aOgQNG55jGYhUM29_Q_ysI9s5HVhxukCpnXODVDgejywEJH_wyffiE7oqv0XxAuqAjuIfNa0SlSFGMXMko2sJvnNCPF/s1917/_DSC6324.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY1008_wS0VQ3FuIeMFS8pPqMoxgKvZEZsNN_FtWUOM1mkZ6aUTFl-DuOcVJykpsK7MdYJWG8_CZzC1qPdiX_y-bW5aOgQNG55jGYhUM29_Q_ysI9s5HVhxukCpnXODVDgejywEJH_wyffiE7oqv0XxAuqAjuIfNa0SlSFGMXMko2sJvnNCPF/w400-h268/_DSC6324.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.tea-masters.com/en/red-tea/1745-1616-2023-fall-gaba-organic-tea-from-mingjian.html#/1-weight-25_gr">This Gaba tea</a> has a very quiet and peaceful taste, but its scents are very fruity and luscious! Harvested during Taiwan's hot autumn, this tea is full of warmth and sunshine.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fGnpZ5-MDV9Q0XyxzRLNntBNNlZKkb2pLMWH_ftLwLTR3IxQVGk6jikfSjOZlVTNXc8CLlTCg5GwxEADECdVXWdWzNT1dpopBsE61XQ5BQVLRIodGYQpBBwIXl6MMZRZNdvs6q8tA3RUBew8zHNIhjxaCU6Od8eKxaxv9bPaGn5YiVlt2K-A/s1662/_DSC6323.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1662" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fGnpZ5-MDV9Q0XyxzRLNntBNNlZKkb2pLMWH_ftLwLTR3IxQVGk6jikfSjOZlVTNXc8CLlTCg5GwxEADECdVXWdWzNT1dpopBsE61XQ5BQVLRIodGYQpBBwIXl6MMZRZNdvs6q8tA3RUBew8zHNIhjxaCU6Od8eKxaxv9bPaGn5YiVlt2K-A/w400-h308/_DSC6323.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Its special anaerobic process produces a weird flavor and not everybody will like it at first, but it works pretty well with the calm spirit of Christmas. It's so calm that one can probably drink it at night and still sleep like an angel! </div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoYR71Onxae-6DU41lQZT2RAM0gF7FfiXhPYFE9MegV_Q5yVHa9vmXm1UGOr80LW6wcgPUhexAtLY91coGv-vSXawFW8V0nTcRcP1sByr3VoPswUqrxdS8-ZP1SpKeSsFun8HMJndf8gtC-Z8zizj6ADzPQRQeSa3acusID28_-V4hXoP12IW/s1917/_DSC6334.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoYR71Onxae-6DU41lQZT2RAM0gF7FfiXhPYFE9MegV_Q5yVHa9vmXm1UGOr80LW6wcgPUhexAtLY91coGv-vSXawFW8V0nTcRcP1sByr3VoPswUqrxdS8-ZP1SpKeSsFun8HMJndf8gtC-Z8zizj6ADzPQRQeSa3acusID28_-V4hXoP12IW/w400-h268/_DSC6334.JPG" width="400" /></a></div>And the flavors go well with the Christmas cookies! I made:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfnPnSsIyovCoNjqfleK3wnrrBI4LCk4i3Wq-m8vBkG3Qy97mCbKw4H9AglL1MndkUF090dQvzzxygIubN5gU0TeLjSHlW1tUzm3yDGDA_1xenDnpLFpJwVURdYGhX36Dw9GsgSPWu9cL-_y8PO-HZth0Xe7DMo8SZxzAPki9sbYbQGgrZ02A/s1917/_DSC6327.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1917" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfnPnSsIyovCoNjqfleK3wnrrBI4LCk4i3Wq-m8vBkG3Qy97mCbKw4H9AglL1MndkUF090dQvzzxygIubN5gU0TeLjSHlW1tUzm3yDGDA_1xenDnpLFpJwVURdYGhX36Dw9GsgSPWu9cL-_y8PO-HZth0Xe7DMo8SZxzAPki9sbYbQGgrZ02A/w428-h640/_DSC6327.JPG" width="428" /></a></div>I wonder how well it would go with the Christmas cookies my mother has made?!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6T7RQnvjo3vgGG0cxNDkjlcXArbga7UNV5NoQbi_aM7lm_bwskuaj7zoLfWOsii5fLP8D1WTh3Qk88-tmfuw2qFHpx7rnYeWSzjxQjtiaUOGw8Q2oK99lI2N6lOhPsZsqTfbzbHqLFPI4Mr7nZ9Kfm5xii5W0HLK6WrVSa-HAgtZtpaeEwIN/s1440/cookie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6T7RQnvjo3vgGG0cxNDkjlcXArbga7UNV5NoQbi_aM7lm_bwskuaj7zoLfWOsii5fLP8D1WTh3Qk88-tmfuw2qFHpx7rnYeWSzjxQjtiaUOGw8Q2oK99lI2N6lOhPsZsqTfbzbHqLFPI4Mr7nZ9Kfm5xii5W0HLK6WrVSa-HAgtZtpaeEwIN/w480-h640/cookie.jpg" width="480" /></a></div>Tomorrow, I should be able to find out, because I'm taking a plane for Europe in a few hours! I will spend my first European Christmas in 20 years! So, I wish you all a wonderful Christmas with your loved ones! <div>Taste good teas with style and feeling.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYlH3v2CBkx0TseQFNUbUuxDz5ynN6vFID6hsqpoVmOOSsARas-Ryrd53nBlAA9QD_w1ARE244Zv2Bh2p_Cbsi_8QyS_SqUBZ5fghWqXM2vJEHj5uMn7PaO1Bod6BkiWJvyxONqz7baEWW78ftJJtzLPgA6uALOsPZvCIPkSTubYT0djdOVNG/s1917/_DSC6337.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1917" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYlH3v2CBkx0TseQFNUbUuxDz5ynN6vFID6hsqpoVmOOSsARas-Ryrd53nBlAA9QD_w1ARE244Zv2Bh2p_Cbsi_8QyS_SqUBZ5fghWqXM2vJEHj5uMn7PaO1Bod6BkiWJvyxONqz7baEWW78ftJJtzLPgA6uALOsPZvCIPkSTubYT0djdOVNG/w428-h640/_DSC6337.JPG" width="428" /></a></div>Note: I will be back in Taiwan on January 8th. During these 2 weeks, it's still possible to place <a href="https://www.tea-masters.com/en/">orders</a>. However, it will take more time than usual to get them shipped, because I'm not in Taiwan. (Orders with few or no tea samples are more likely to get processed quickly.)</div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-79664645954835441302023-12-21T23:31:00.000+08:002023-12-21T23:31:44.886+08:00Purple Jade, Gold Sand, the precious Yixing clay<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIiunfbNzvXNEAhrD9kQwlJ3z86AQfHGe0GdpL0oizxGRgL6R-EMZuYYtx9JbEdSZIeAelBEDNol00jEanAypOsLBe7P3rt7hNYeMmsiKIJtqzyJlL9TCjYin0BQMs8QPZrcqw7yJnEdGxUi5li4TUTIgnsucZKXRpqdm3IWxyjbC5eRxqv_9/s3095/20231203_110857.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2425" data-original-width="3095" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIiunfbNzvXNEAhrD9kQwlJ3z86AQfHGe0GdpL0oizxGRgL6R-EMZuYYtx9JbEdSZIeAelBEDNol00jEanAypOsLBe7P3rt7hNYeMmsiKIJtqzyJlL9TCjYin0BQMs8QPZrcqw7yJnEdGxUi5li4TUTIgnsucZKXRpqdm3IWxyjbC5eRxqv_9/w400-h314/20231203_110857.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Zini rock</td></tr></tbody></table>I've borrowed the name of this article from a Chinese movie about Yixing zisha teapots 紫玉金砂. It cleverly inserts jade and gold into the character zisha. Since jade is the most precious stone in China and gold the most precious metal, these 4 characters mean that you zisha clay is very precious for what it contains, for what is between zi and sha! <div>The key to understand zisha clay is to start with the rock that comes from the mine in Yixing. See above. What do you see? This zini rock is the most commonly found. Green and yellow rocks are more rare and I will discuss them in another post. Let's focus on this rock. There are 2 things that I would like you to notice. First, we can see other colors on it, here and there. It's not evenly purple, but there are lighter colored parts. Second, we can see on the lower right hand side that there are already small fragments that have come off. This rock is very friable and is easily turned into small bits. And since the original material from the mine also contains other colors, the clay should also display this diversity in colors.<br /><div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRf5XDoE94mGza6hVnkxewTPu-zuW6ghunvYylYDaZO30Lj5cxeoRKWJcF6YRlG2Fc0D5SWOvBMD38eaJzJrdC15auORI9a_da9A0N97SHbj8dNRguM1CwGGiOH6kbZCr6KMGzNYsH-NGe5lNB0Z1Qc9EmPM9yzKzi66VFhEFXxFXjp85KVEV4/s1917/_DSC6668.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRf5XDoE94mGza6hVnkxewTPu-zuW6ghunvYylYDaZO30Lj5cxeoRKWJcF6YRlG2Fc0D5SWOvBMD38eaJzJrdC15auORI9a_da9A0N97SHbj8dNRguM1CwGGiOH6kbZCr6KMGzNYsH-NGe5lNB0Z1Qc9EmPM9yzKzi66VFhEFXxFXjp85KVEV4/w400-h268/_DSC6668.JPG" width="400" /></a></div>Let's check this with this Yixing zini shuiping teapot from the 1980s.</div><div>Here a picture of the body:<br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqhA2neJhuT1ZeMZxbwMMgDJo4vOHjbADVbwG1UMhPQPMtBjhwK_TAep6cqVtIabWexWPPSsqdjmFULjQBMXO42frGs9EoOXQRq6Lih3DDww-jJo_kIPyOw4BI4vmj312zHVQNZeYoqQ_9Rp8ev7s11TEidf_nliDXQVgrK5hdSha6syXiOct/s1917/_DSC6674.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqhA2neJhuT1ZeMZxbwMMgDJo4vOHjbADVbwG1UMhPQPMtBjhwK_TAep6cqVtIabWexWPPSsqdjmFULjQBMXO42frGs9EoOXQRq6Lih3DDww-jJo_kIPyOw4BI4vmj312zHVQNZeYoqQ_9Rp8ev7s11TEidf_nliDXQVgrK5hdSha6syXiOct/w400-h268/_DSC6674.JPG" width="400" /></a></div>And here is a close up of the above picture:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQohaR6CnBr-1FY34EO55hRh9gEcze_coh9WX2iEN93w9fvVDJ0ZP_1fRzscmJkbYMJM3pWX1XcCzoVyoc0l3nEjsQZZDtw2M3dbZLtQYPg8OKTS3-LV4dkbvDslwg4imPly4yaC7v_D6XDiuFmLxJkgI5BdFaLQmy73S0Ypd1mDJ7KSUzITx/s1690/_DSC6674-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1690" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQohaR6CnBr-1FY34EO55hRh9gEcze_coh9WX2iEN93w9fvVDJ0ZP_1fRzscmJkbYMJM3pWX1XcCzoVyoc0l3nEjsQZZDtw2M3dbZLtQYPg8OKTS3-LV4dkbvDslwg4imPly4yaC7v_D6XDiuFmLxJkgI5BdFaLQmy73S0Ypd1mDJ7KSUzITx/w400-h296/_DSC6674-2.JPG" width="400" /></a></div>The granularity is quite obvious now. That's why it is called sha (sand).</div><div>It is easier to see it under direct sunshine. One can also see the marks left by the maker inside the teapot.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzFbypCJxJ5Muu4NrMgSOPLKsJ5Gppc7a31l5fILhQrki2J26V2WtMFLcjoG-B0DjqumZK20nWAPnxAc_gsJHjhJxZ0J7zh1bTiOMyFBTHrD5gTx6F2p409aC9X2eGKzctH6uxhFnQY_1qepDcIIU1JuD4aPmSgAhDUWv_inVCflY7WjB_MSP/s1699/_DSC6679.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1699" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzFbypCJxJ5Muu4NrMgSOPLKsJ5Gppc7a31l5fILhQrki2J26V2WtMFLcjoG-B0DjqumZK20nWAPnxAc_gsJHjhJxZ0J7zh1bTiOMyFBTHrD5gTx6F2p409aC9X2eGKzctH6uxhFnQY_1qepDcIIU1JuD4aPmSgAhDUWv_inVCflY7WjB_MSP/w400-h301/_DSC6679.JPG" width="400" /></a></div>And what I like is the iridescence of the zini as reflects the sun. This nacre effect is obtained by these many grains that reflect the sun a little bit differently, because they are unevenly layered. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMeKt17TFtoX6Nhjz6g1atwUK3YDNvNeMsJVG2a8cqJ9qL0zAeSV8SOpNcfyyL8a7vK290cek7ltZxAQWdo-Pf8gvNaK3GepsLQmUlbimDCoy409AYNcGxcANYKj8zc0maQ3-RtH5Xe_UOIi1xImGcJxKTB4-4wxxdi7trYZAky3IjwhMaV8h/s1917/_DSC6693.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMeKt17TFtoX6Nhjz6g1atwUK3YDNvNeMsJVG2a8cqJ9qL0zAeSV8SOpNcfyyL8a7vK290cek7ltZxAQWdo-Pf8gvNaK3GepsLQmUlbimDCoy409AYNcGxcANYKj8zc0maQ3-RtH5Xe_UOIi1xImGcJxKTB4-4wxxdi7trYZAky3IjwhMaV8h/w400-h268/_DSC6693.JPG" width="400" /></a></div>Let's compare this zini teapot with my Qianlong reign (1736-1795) hexagonal enamel painted zini teapot.</div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvz9pPyfzHWqC6zk6ZAiKW15W8PQgMF2sKnz7Kidhx9NgEXkghM9LD8YG8PvgeYZ4Tx8sj527aO1Ow3uEKxoKBJXET8lqRMqZ0GApVUscZHwomjBMB3ZPcPH9EpkE5S5qh8CyIBdnf6_hkrihV3dJjlh_CluHFtoMhOUdIR6d_5GVQ3SsMjb-n/s1917/_DSC6731.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvz9pPyfzHWqC6zk6ZAiKW15W8PQgMF2sKnz7Kidhx9NgEXkghM9LD8YG8PvgeYZ4Tx8sj527aO1Ow3uEKxoKBJXET8lqRMqZ0GApVUscZHwomjBMB3ZPcPH9EpkE5S5qh8CyIBdnf6_hkrihV3dJjlh_CluHFtoMhOUdIR6d_5GVQ3SsMjb-n/w400-h268/_DSC6731.JPG" width="400" /></a></div>Here is a first close up of the lid and upper part:<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpDRGjyAx8t5JhhMOfMpMX6VnSYkclGoasL_6DQkn5WTKgL1WYAlosIrZuXb3HknKqXzG-JhvPR64T8CQ3GBVkjLE71MhNWsPlwoXhfhcSgde0xG92jZaLhQoseH5KocpxXJDuPwuJPaATdDSesTDTmGv6lhtOg8DxzJnpdRIJY7IXaDdJzNm/s1917/_DSC6735.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpDRGjyAx8t5JhhMOfMpMX6VnSYkclGoasL_6DQkn5WTKgL1WYAlosIrZuXb3HknKqXzG-JhvPR64T8CQ3GBVkjLE71MhNWsPlwoXhfhcSgde0xG92jZaLhQoseH5KocpxXJDuPwuJPaATdDSesTDTmGv6lhtOg8DxzJnpdRIJY7IXaDdJzNm/w400-h268/_DSC6735.JPG" width="400" /></a></div>For more clarity, this image (shot with a macro lens) brings us even closer to the clay.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqdSGpR8oJHAK_vLTmN0_-ASE9Qto47RzUBA2XjzU4jtdbM-0qEpL80RfmCyuhbzy0vIzKHuiTOgrAzt2IESBD_fTb-W14RX2PZWU5tVej0hYoASCP89BxZ9mk3-Oh2gNzUSZZBGPjb2KOuIkV6fvCgQz00Ivo0_dybsVglYvt4tBGAOWJQ5m/s1741/_DSC6735-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1741" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqdSGpR8oJHAK_vLTmN0_-ASE9Qto47RzUBA2XjzU4jtdbM-0qEpL80RfmCyuhbzy0vIzKHuiTOgrAzt2IESBD_fTb-W14RX2PZWU5tVej0hYoASCP89BxZ9mk3-Oh2gNzUSZZBGPjb2KOuIkV6fvCgQz00Ivo0_dybsVglYvt4tBGAOWJQ5m/w400-h288/_DSC6735-2.JPG" width="400" /></a></div>The difference is that in the eighteenth century, the potters didn't have much digging to do. The rocks on the surface belong to a different layer and had been more exposed to the sun and the air. The result is a smaller granularity. That's why the clay feels smoother and I had to enlarge the picture more. But we can see that the Yixing characteristic is similar. It's not just one color, but there are many colors of minerals that make up the clay.</div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com1tag:blogger.com,1999:blog-7326672.post-64145548729457464422023-12-19T21:49:00.000+08:002023-12-19T21:49:05.770+08:00Il est infusé le divin nectar<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qhGlIDhwwNVsF4hq2NZ5GhJre6-0Xg7zY2bNqiYdhE8zT02ESITWwPVhBuU_CeMJKHcnDH48-iyityKqzzUV2De5JhmTHYpLQd7zqHcgTC10KpEhKIvbPjMFt63MrIhcz536xdMSf5iVWXmliNiU-c9qsIHo3WTRtGzJv_DD1Jsd28bhBLTA/s1917/_DSC6262.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qhGlIDhwwNVsF4hq2NZ5GhJre6-0Xg7zY2bNqiYdhE8zT02ESITWwPVhBuU_CeMJKHcnDH48-iyityKqzzUV2De5JhmTHYpLQd7zqHcgTC10KpEhKIvbPjMFt63MrIhcz536xdMSf5iVWXmliNiU-c9qsIHo3WTRtGzJv_DD1Jsd28bhBLTA/w400-h268/_DSC6262.JPG" width="400" /></a></div><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0ei5MpGSg_zwWTrwMAPceRR6eQ2TdZAUrydrGrSJp_nq-IO3IcJJHbyy2O64bVF88CLY8GnrRzvzvUTHLLtQN9q94SXduoMpowjOV7uifm_CsW3vcTIAlMq4Psd8EGAo6BebiL_TB0uuVShWQeD3qXo1_e9fo6bmZ8XNAEjcLd73Z-UDVIMT/s1849/_DSC6260early90s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="1849" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0ei5MpGSg_zwWTrwMAPceRR6eQ2TdZAUrydrGrSJp_nq-IO3IcJJHbyy2O64bVF88CLY8GnrRzvzvUTHLLtQN9q94SXduoMpowjOV7uifm_CsW3vcTIAlMq4Psd8EGAo6BebiL_TB0uuVShWQeD3qXo1_e9fo6bmZ8XNAEjcLd73Z-UDVIMT/s320/_DSC6260early90s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Morceau de puerh cru compressé (avant)</td></tr></tbody></table>Une manière pertinente de classer les thés est selon leur degré de mémorabilité:<div><br /><div>1. Ceux qu'on oublie aussitôt les avoir bus tellement ils ont peu de saveurs et de longueur en bouche. (Les médiocres).</div><div><br /></div><div>2. Ceux qu'on aimerait oublier le plus rapidement possible, car on les trouve imbuvables. (Les mauvais).</div><div><br /></div><div>3. Ceux qui laisse un souvenir agréable et dont on va mémoriser le nom et les caractéristiques (le cultivar, la saison, l'origine...) pour pouvoir le réinfuser un autre jour. (Les bons)</div><div><br /></div><div>4. Ceux dont on se souvient encore des semaines, des mois, voire des années après leur dégustation tellement ils nous ont marqué, surpris par leur pureté, leur longueur en bouche... (Les exceptionnels).</div><div><br /></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsoqKZaIZSmX6wZauYm9w84BZ7HUWUe1VSb7TzxR4S6A8J2NZJbCtqhTjH6r7gFl5v137MWF2sXRWyHHrhyphenhyphenm9oOSlcMRQd2kzErSvjWNplCGJKe75OIP3-nJGg5XU15wkhuL6LP-wKtVtjeFlKJbPmH4Gb3a_FC8Lx0l-KYD4ea6P17woX8ye/s1699/_DSC6261.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="1699" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsoqKZaIZSmX6wZauYm9w84BZ7HUWUe1VSb7TzxR4S6A8J2NZJbCtqhTjH6r7gFl5v137MWF2sXRWyHHrhyphenhyphenm9oOSlcMRQd2kzErSvjWNplCGJKe75OIP3-nJGg5XU15wkhuL6LP-wKtVtjeFlKJbPmH4Gb3a_FC8Lx0l-KYD4ea6P17woX8ye/s320/_DSC6261.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Puerh cru petit LuYin décortiqué (après)</td></tr></tbody></table><div><a href="https://www.tea-masters.com/fr/la-collection-erler/1657-1534-grand-puerh-de-30-ans-d-age.html">Ce puerh cru 'petite marque verte' d'une trentaine d'années</a> a eu cet effet sur moi le mois dernier! A peine dégusté, et malgré mes plus de 20 ans de dégustation de bons et de grands thés, il a réussi à me surprendre et à me mettre une baffe tellement il est hors du commun avec sa combinaison de pureté et de puissance harmonieuse. Et pourtant, je l'avais joué en mode 'gaiwan en porcelaine', ce qui n'est pas forcément l'instrument le plus noble et le plus raffiné pour infuser un grand thé. Mais ce jour-là, je voulais boire ce puerh 'nature', sans chichis et sans la magie d'Yixing. Voyons ce qu'elles ont ces feuilles de petite Lu Yin (marque verte), le nom qui fait référence au caractère 'Cha' imprimé en vert au centre de l'emballage en papier. Les Chinois rajoutent l'adjectif 'petit' par affection et pour montrer qu'il s'agit d'une galette d'une nouvelle génération. Ainsi, 'petite marque verte' fait référence à la galette 'marque verte' (Lu Yin) des années 1960. Cette légendaire galette Lu Yin est considérée par les connaisseurs comme l'ancêtre de la galette '7542' (formule créée en 1975) de la firme Menghai (maintenant renommée Da Yi).</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYBcg3oQMkON_yxm4znPcsWkD3wIOewVGuL6KCw0la1yqOxza7sezL3EbKVhtkjcBfPVOwcjHrgNpeqqFEhCHNJexHhtAFHtSOiLuGktZsCcXv_aebokkNnf67DQJFcpWs2MIQiI9a4zMCu35wtZt1zy1IfFzhkRTwbAH3BCa456BVSJSCkGF/s1939/_DSC6266.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1939" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYBcg3oQMkON_yxm4znPcsWkD3wIOewVGuL6KCw0la1yqOxza7sezL3EbKVhtkjcBfPVOwcjHrgNpeqqFEhCHNJexHhtAFHtSOiLuGktZsCcXv_aebokkNnf67DQJFcpWs2MIQiI9a4zMCu35wtZt1zy1IfFzhkRTwbAH3BCa456BVSJSCkGF/w400-h264/_DSC6266.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">C'est ce qui se faisait de mieux et de plus raffiné comme puerh durant l'ère du monopole du thé par la CNNP (China National Native Produce). </div><div class="separator" style="clear: both; text-align: left;">La couleur est d'une rare intensité et transparence (cette photo montre la 3è ou 4è infusion!). Les feuilles s'ouvrent complètement, marque d'un puerh cru).</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOKNrnGtS52tV2z9iko0frTvhaRCIyzLUhuXQxd38_FePVXThsRtibuZJNyan2_-p9J2Yi7-MOuPKTubnEqTcrZ5d6UD9D4WArMwknZF6FHVBW2j4EtQ8Dwpa_N0ttz_aHckvUCKS0cfCmaPhZ9oyspXEf3QfG_dezFYNaKTuQSvR4mP57GRV/s1917/_DSC6277.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOKNrnGtS52tV2z9iko0frTvhaRCIyzLUhuXQxd38_FePVXThsRtibuZJNyan2_-p9J2Yi7-MOuPKTubnEqTcrZ5d6UD9D4WArMwknZF6FHVBW2j4EtQ8Dwpa_N0ttz_aHckvUCKS0cfCmaPhZ9oyspXEf3QfG_dezFYNaKTuQSvR4mP57GRV/w400-h268/_DSC6277.JPG" width="400" /></a></div>A sec, ces feuilles ne sentent pas fort. Il y a une légère odeur de grenier, là où l'on range la décoration de Noël de janvier à décembre et nos affaires d'enfance. Cette absence d'odeur est normale pour un thé de cet âge. L'important est ce que les feuilles renferment et vont donner lors de l'infusion. </div><div>Ces arômes-là furent grandioses autant au niveau de leur pureté que de leur harmonie et de leur puissance. Quelle présence! C'est tellement parfait qu'on croirait vivre un moment d'éveil spirituel! La lumière s'allume en soi! Et si c'était cela la plénitude? <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmEIu4OBDmkcfTOHJEa6eqohgrEyUSKGPVF_KwHbPMZdvBifsWz31rplf0Aq2U9ta2SctuwzdwQw2d13McKK9C3krCMXZA0y2tGVDUULy2OfLuQzWPNcdgs8KcXlsoELt-5RMYs11s9DrxpVeZtBfEqFWth-qjbc1a8fm9vqOSxp1x9-nBWYV/s1917/_DSC6282.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmEIu4OBDmkcfTOHJEa6eqohgrEyUSKGPVF_KwHbPMZdvBifsWz31rplf0Aq2U9ta2SctuwzdwQw2d13McKK9C3krCMXZA0y2tGVDUULy2OfLuQzWPNcdgs8KcXlsoELt-5RMYs11s9DrxpVeZtBfEqFWth-qjbc1a8fm9vqOSxp1x9-nBWYV/w400-h268/_DSC6282.JPG" width="400" /></a></div>Cette expérience me fait penser au changement d'attitude qui vient avec l'âge. Quand on est jeune, nos exigences sont moindres, car les mauvaises expériences et les mauvais thés font aussi parti de l'apprentissage et de la vie. Mais pour les grandes occasions, comme un Noël qu'on passera avec ses parents retraités, on sait qu'il n'y en aura plus 36 des moments comme celui-ci. Alors pour être certain d'avoir d'être à la hauteur et de créer des souvenirs inoubliables, on choisit les ingrédients de grande qualité et on leur rajoute tout son savoir-faire et, encore plus inestimable, tout son amour. En effet, les fêtes de fin d'année sont l'occasion d'aller à l'essentiel, au meilleur. Sortez vos meilleures feuilles et célébrez la vie et la naissance de Jésus si vous êtes croyant! <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdUrbijhDJBvVD4F3EvfjUDXJ9tgkJFgiQwAe0vm61vPiq0vG67TuMKl3YRmNgPUGmYDpkQQa6Spc0Dp5rDDrXy7P0oDL-WF8PDuLyWIeHpIg5WDmCr23e1nDattg7U8cp4VJ44r2_z2nMAycvO9tseXV5y9tU2bCsw3mYYC5wtS0oL1j24NZ/s1917/_DSC6272.JPG"><img border="0" data-original-height="1917" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdUrbijhDJBvVD4F3EvfjUDXJ9tgkJFgiQwAe0vm61vPiq0vG67TuMKl3YRmNgPUGmYDpkQQa6Spc0Dp5rDDrXy7P0oDL-WF8PDuLyWIeHpIg5WDmCr23e1nDattg7U8cp4VJ44r2_z2nMAycvO9tseXV5y9tU2bCsw3mYYC5wtS0oL1j24NZ/w428-h640/_DSC6272.JPG" width="428" /></a></div>Et si vous ne l'êtes pas, alors peut-être un nectar divin vous donnera la foi!</div></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-73908228786751209222023-12-16T09:10:00.002+08:002023-12-16T09:11:21.654+08:00The Christmas season high mountain Oolong<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5emNx_a1O21MlfitFZ0TcqGT2YyZdw1ONsYcSm0wz4nO56Q8WqSi4ML0S22VQKbXqNZHcWvYK5c_DtGt4tzJlsMmZGGAdo4iMTkSv0wsZpld2moIegw6oc58nE9yW4LDMc291yMvYYrvECHZ5lcGC26lCvpwqI_9qFi4G3JGIDaVrubv3Ps-/s1723/_DSC3743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1723" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5emNx_a1O21MlfitFZ0TcqGT2YyZdw1ONsYcSm0wz4nO56Q8WqSi4ML0S22VQKbXqNZHcWvYK5c_DtGt4tzJlsMmZGGAdo4iMTkSv0wsZpld2moIegw6oc58nE9yW4LDMc291yMvYYrvECHZ5lcGC26lCvpwqI_9qFi4G3JGIDaVrubv3Ps-/w400-h268/_DSC3743.JPG" width="400" /></a></div>Nostalgia and sweetness are the 2 driving forces that make the Christmas season such an emotional time of the year. It connects us to our childhood memories, because the unwrapping of Christmas gifts under the decorated pine tree was the high point of the year. And it came with lots of Christmas cookies, bûches de Noël, doughnuts (beignets), roasted chestnuts... <a href="https://www.tea-masters.com/en/high-mountain/1697-1579-2023-spring-qingxin-oolong-ali-shan-ruifeng.html#/1-weight-25_gr">This high mountain Oolong from RuiFeng</a> brings the same feeling!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eA4POtsuRfgSpxpdPJuB40esrvQeSvzO06lB_O9My1_UbLYS6XO6s7hok_ho-RdVxhfrUxnKqCVSaLzGZcbJNOH5P7E4BKCj_o57B5KP2jq8G3Tf4fdXv9ZfxuUuUSbAsZJQPaeByKu-SXaXO6Zuh1Pef2hyphenhyphenXdGjH_vqVfwEQrxxcohJPIOM/s1723/_DSC3687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eA4POtsuRfgSpxpdPJuB40esrvQeSvzO06lB_O9My1_UbLYS6XO6s7hok_ho-RdVxhfrUxnKqCVSaLzGZcbJNOH5P7E4BKCj_o57B5KP2jq8G3Tf4fdXv9ZfxuUuUSbAsZJQPaeByKu-SXaXO6Zuh1Pef2hyphenhyphenXdGjH_vqVfwEQrxxcohJPIOM/w429-h640/_DSC3687.JPG" width="429" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjil_ayQtoMmfT7wNYioGdQSP0MivInSGYt83hZ6uSE5LMBzl66r7vutzXzWr-rywBdBF1qvYwsgNKuARAVBF5eFSEQK21uaCP_x8Pccvm9cJEbM-5zCERzThY6w7DvHLfBXmUfgCDq2FF7LNsXcmVKyCgcXT4q4MYbRWu5zLXOghCo6VtUqqFR/s1768/_DSC6514.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1768" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjil_ayQtoMmfT7wNYioGdQSP0MivInSGYt83hZ6uSE5LMBzl66r7vutzXzWr-rywBdBF1qvYwsgNKuARAVBF5eFSEQK21uaCP_x8Pccvm9cJEbM-5zCERzThY6w7DvHLfBXmUfgCDq2FF7LNsXcmVKyCgcXT4q4MYbRWu5zLXOghCo6VtUqqFR/s320/_DSC6514.JPG" width="320" /></a></div>It comes from the birthplace of high mountain Oolongs. It didn't start a new religion, but this new type of Oolong became cult and branched out in other countries, spreading the gospel of freshness and sweet energy! And since Alishan is home to most high mountain Oolong producers in Taiwan, this taste of this tea is also the most familiar one if you have been drinking Gao Shan Cha in Taiwan in the last 20 or 30 years.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDAadTTEsZRc4A-vgxYCbPb0kP9Dac6LsZrWNohdbFrTGvTtZjLRjG3YAj32-0F0SgS2AMx3HKLISeUfeazYByebV4gcJXO5cAT35YwTrgkI7tJVkFEdH-I-L9YWuMRZpX_PnR-ZSl8e4PD0TbUB5I8-_mCq2h47yGoGp5xCb2OD0Xyn5LMY2/s1985/_DSC6517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1985" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDAadTTEsZRc4A-vgxYCbPb0kP9Dac6LsZrWNohdbFrTGvTtZjLRjG3YAj32-0F0SgS2AMx3HKLISeUfeazYByebV4gcJXO5cAT35YwTrgkI7tJVkFEdH-I-L9YWuMRZpX_PnR-ZSl8e4PD0TbUB5I8-_mCq2h47yGoGp5xCb2OD0Xyn5LMY2/w400-h258/_DSC6517.JPG" width="400" /></a></div>I already mentioned the second reason why this Oolong is a good match for the Christmas season: its sweet energy! The combination of the Alishan terroir, the spring sun and the light Oolong process produces a tea that packs wonderful butter and flowery notes with a mellow roundness and a nice energy. It's a great way to start a cloudy and cool December day! <a href="https://www.tea-masters.com/en/high-mountain/1697-1579-2023-spring-qingxin-oolong-ali-shan-ruifeng.html#/1-weight-25_gr">Alishan Qingxin Oolong</a> has become a classic! I sip a cup and can feel the Christmas mood!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8Iz-19wfGnwpjVhMz-vs-oapGwMLgmsNQ1mpM8i0csvqd_0EcbbT4D6BPZG6diOayDaEEDE7uGFrFSbHBBHaoQOXcArj_8ZFjdTEtN9DBYT_IqFv9psdNEt853gbYinqVbxSpCPf18t6GcthOx9PpWoCGjSpx0e9XN8Jh24oNiI2XWcgg6aw/s1789/_DSC6522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1789" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8Iz-19wfGnwpjVhMz-vs-oapGwMLgmsNQ1mpM8i0csvqd_0EcbbT4D6BPZG6diOayDaEEDE7uGFrFSbHBBHaoQOXcArj_8ZFjdTEtN9DBYT_IqFv9psdNEt853gbYinqVbxSpCPf18t6GcthOx9PpWoCGjSpx0e9XN8Jh24oNiI2XWcgg6aw/w400-h286/_DSC6522.JPG" width="400" /></a></div><br />TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-62644886780211482392023-12-12T21:41:00.002+08:002023-12-12T21:43:31.785+08:00BiLuoChu d'hiver de San Hsia<iframe frameborder="0" height="270" src="https://youtube.com/embed/CQIsD2r9HaM?si=TkevWeP-t0NwA3oE" style="background-image: url(https://i.ytimg.com/vi/CQIsD2r9HaM/hqdefault.jpg);" width="480"></iframe><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw64dUGGwDjWxP3tTb54GtLMgU-XP0KQG4j_jR84mH656JzCayvLFLpY-eBRubiUiyHYqGZKvBVCB_XvZpBRRY6jW6vr4QaZmvFveqT7Iu_cH4s0mmP9XFAHQQN7Dt5C-OV6QdXixfksGFru5eHLlfc1U8WYL7vHFIxiJ04ANQGcSEiew0ccPI/s1280/_DSC6421.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw64dUGGwDjWxP3tTb54GtLMgU-XP0KQG4j_jR84mH656JzCayvLFLpY-eBRubiUiyHYqGZKvBVCB_XvZpBRRY6jW6vr4QaZmvFveqT7Iu_cH4s0mmP9XFAHQQN7Dt5C-OV6QdXixfksGFru5eHLlfc1U8WYL7vHFIxiJ04ANQGcSEiew0ccPI/s320/_DSC6421.JPG" width="320" /></a></div>Voici <a href="https://www.tea-masters.com/fr/the-vert/1743-1612-202324-hiver-bi-luo-chun-bio-de-san-hsia.html">le thé vert</a> que j'ai dégusté durant mon cours sur le troisième chapitre du Classique du Thé de Lu Yu. Il s'agit d'un <a href="https://www.tea-masters.com/fr/the-vert/1743-1612-202324-hiver-bi-luo-chun-bio-de-san-hsia.html">BiLuoChun de San Hsia</a>, récolté à la main le 29 novembre 2023, la dernière belle journée ensoleillée et fraiche de la saison. (Depuis, il a beaucoup plu).<div><br /></div><div>Je remarque que le fermier n'a qu'un seul sac de cette première qualité à me proposer. Je lui dis que ses affaires sont bonnes! A quoi il me répond que ce niveau de qualité en hiver est bien plus rare qu'au printemps. D'ailleurs, lui préfère la récolte d'hiver à celle de printemps. En cela, il diffère de Lu Yu qui ne concevait que des récoltes printanières! Peut-être est-ce la latitude méridionale de Taiwan qui explique la qualité de cette récolte? Ou le cultivar? Ou la méthode de production différente de la dynastie Tang (arrêt de l'oxydation par cuisson à la vapeur)? Quoi qu'il en soit, le fermier me dit qu'il est content que les consommateurs de thé vert préfèrent les récoltes du printemps, car les quantités produites sont plus importantes qu'en hiver!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHC7M6Od70M2sLLxS3RybZkGTlSnLCGb_kDfxQBYk-4BDCVVT0xdeipVQUTNV4xLQrTSLuEXzZE_loekEpW-5DtlbC_Id0S8hu4C7mV0ogfWpxkjNBlBzqVWdn54n4O75pNk_E_YAmUMyTKkONxwFVZ-U0AKAYgTqK7ws8F-ncpgzHEgr59l38/s1917/_DSC6426.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHC7M6Od70M2sLLxS3RybZkGTlSnLCGb_kDfxQBYk-4BDCVVT0xdeipVQUTNV4xLQrTSLuEXzZE_loekEpW-5DtlbC_Id0S8hu4C7mV0ogfWpxkjNBlBzqVWdn54n4O75pNk_E_YAmUMyTKkONxwFVZ-U0AKAYgTqK7ws8F-ncpgzHEgr59l38/w400-h268/_DSC6426.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Fin novembre, les feuilles grandissent avec mon d'exposition au soleil que fin mars. Elles grandissent donc plus doucement. De plus, la saison est plus sèche et concentre donc plus les arômes. Et comme il fait environ la même température, on a des arômes et une finesse similaires, mais un peu plus de goût!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZqCzHte7LjxM1DyeGjGEB7SZcl2DtjfGy_nSyfZ-C8CsDPrrgPa9RPDoPAvZ8nieG92nSEPHVCEESaHLAI5sNgspUun7CNn6EGn4NrdIdiMnpZSX0XlmPEGtmH77a2rhYZ_QZI-9twJSrUur3WIpYp4S6TsXW2xexALAzN4m2FKBtAQB406r/s1917/_DSC6429.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZqCzHte7LjxM1DyeGjGEB7SZcl2DtjfGy_nSyfZ-C8CsDPrrgPa9RPDoPAvZ8nieG92nSEPHVCEESaHLAI5sNgspUun7CNn6EGn4NrdIdiMnpZSX0XlmPEGtmH77a2rhYZ_QZI-9twJSrUur3WIpYp4S6TsXW2xexALAzN4m2FKBtAQB406r/w400-h268/_DSC6429.JPG" width="400" /></a></div>Si vous courez après la fraicheur comme cet élan dans la neige, alors <a href="https://www.tea-masters.com/fr/the-vert/1743-1612-202324-hiver-bi-luo-chun-bio-de-san-hsia.html">ce thé vert</a> est pour vous! </div><div>Le printemps en hiver!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kmDKIsz7vMmN9QEXy44H2QpjO3R9KpKtKOYTf4OGjKOwBxcym0HXpFYB7Vc_4vAw1hn21bQK7aXIFc6X_sr7YZxTZqhZ9vEaMch9lrr4nFM8ULdymgxD3wVyd04UVvpS3uwz3s_HfaQZkAxeBzWBJfKmlPTBOpXsabwUI1QXskLepcZ2mLBV/s1723/_DSC3023.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kmDKIsz7vMmN9QEXy44H2QpjO3R9KpKtKOYTf4OGjKOwBxcym0HXpFYB7Vc_4vAw1hn21bQK7aXIFc6X_sr7YZxTZqhZ9vEaMch9lrr4nFM8ULdymgxD3wVyd04UVvpS3uwz3s_HfaQZkAxeBzWBJfKmlPTBOpXsabwUI1QXskLepcZ2mLBV/w428-h640/_DSC3023.JPG" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-40205165754990048972023-12-08T23:46:00.002+08:002023-12-08T23:46:19.434+08:00Brewing Taiwan Oolong lesson
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEbZnnoSBhpSVv3on9vt0-roVThKOeAeOcaYrhp8ks8A-WwxdInXL2ynOa1hLgd1cE5FLgXYQCUqkfm81T6UmnO6jVpvHbetZrxgQoeYxtoZ_7nVPSugS_9ApIEdoFOFLbOVAlex622CcutHe0m30TgJhRcASN8M5GpGwCa2VVI1cvlplu-gc/s2915/20231208_144919.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2915" data-original-width="2653" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEbZnnoSBhpSVv3on9vt0-roVThKOeAeOcaYrhp8ks8A-WwxdInXL2ynOa1hLgd1cE5FLgXYQCUqkfm81T6UmnO6jVpvHbetZrxgQoeYxtoZ_7nVPSugS_9ApIEdoFOFLbOVAlex622CcutHe0m30TgJhRcASN8M5GpGwCa2VVI1cvlplu-gc/w364-h400/20231208_144919.jpg" width="364" /></a></div>Today, I had the pleasure of giving this tea class to Cindy, an American tea brewer who started to brew seriously some 5 years ago. She asked for a specific class on brewing Taiwanese Oolongs, because they are her favorites. So, I started with the lightest aromas and the most popular type of Taiwan Oolong: lightly oxidized, rolled and not roasted. In this category, we brewed my new <a href="https://www.tea-masters.com/en/lightly-oxidized/1744-1614-202324-dong-pian-sijichun-oolong-from-mingjian.html">Si Ji Chun</a>, this <a href="https://www.tea-masters.com/en/high-mountain/1701-1585-2023-spring-jinxuan-oolong-from-ali-shan.html#/1-weight-25_gr">Alishan Jinxuan</a> and <a href="https://www.tea-masters.com/en/high-mountain/1696-1577-2023-spring-qingxin-oolong-ali-shan-shizhuo.html#/1-weight-25_gr">Alishan Qingxin Oolong</a>. For them, the trick is to do 2 things well: preheating the gaiwan and lid, and letting the leaves dance with the low and fast pour in order to fully unfurl the leaves in the first brew.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJ9IZXeKuF-8bgdH3MIxJf3ae5VMP0JSvM0FAuCk33m7jftu350jzMI2S_ezq8yWWXBxSEdliG6WRVn3fAbRWcZJnS_MjlktCcAY6XS6n4cq-Y9xsSHxwNmbmNV1MBjPq9xqTCnyxndtJVWQ8B4_5SeBQN4wWvtQ9rQOzgCiNk7iRD7lB6Wn3/s4032/20231208_144945.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJ9IZXeKuF-8bgdH3MIxJf3ae5VMP0JSvM0FAuCk33m7jftu350jzMI2S_ezq8yWWXBxSEdliG6WRVn3fAbRWcZJnS_MjlktCcAY6XS6n4cq-Y9xsSHxwNmbmNV1MBjPq9xqTCnyxndtJVWQ8B4_5SeBQN4wWvtQ9rQOzgCiNk7iRD7lB6Wn3/w300-h400/20231208_144945.jpg" width="300" /></a></div>Then I also demonstrated how to brew <a href="https://www.tea-masters.com/en/wenshan-baozhong/1690-1566-2023-spring-subtropical-forest-baozhong.html#/1-weight-25_gr">this Wenshan Baozhong</a>. The pour is different. No swirl, but on the leaves. However, the preheating doesn't change. It's necessary for all teas, especially with a porcelain gaiwan and during a the cold season.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykBK9o5e36WbRDZizj-huqo6_0XlbYxPF9gNm4pKmTlKQ05Oyuq_UKscqebd2O2KVCa4uhxdD9URzmwDZqKKA0MPjWyeM7u-xPKyvQS5R_yBv9kJngObstfGd-VhxjjGw8faSBPvQZsEGg0LmOa9UMgdyXuFZFDOCt-zKdG2fveeTfab_zlLX/s3647/20231208_145153.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2999" data-original-width="3647" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykBK9o5e36WbRDZizj-huqo6_0XlbYxPF9gNm4pKmTlKQ05Oyuq_UKscqebd2O2KVCa4uhxdD9URzmwDZqKKA0MPjWyeM7u-xPKyvQS5R_yBv9kJngObstfGd-VhxjjGw8faSBPvQZsEGg0LmOa9UMgdyXuFZFDOCt-zKdG2fveeTfab_zlLX/w400-h329/20231208_145153.jpg" width="400" /></a></div>Not using a pitcher helps obtaining a higher temperature for the brew.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsj-l44vslbD3pdQZxGdHsVYWu_H0mHOuTOcZAEpkjv1ouPRXSVksPwN0jfE_a8No0in8RvIZMGOwD38vYL1ylbzaqi5GhDYGhKd9_xjhBuIfTVA_m08OrVeu53dQNksYP7o_08OhxWMk4EZrGYYKkvSivZdspdsmDja7TooAw_GZptsbXNRr-/s4032/20231208_160528.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsj-l44vslbD3pdQZxGdHsVYWu_H0mHOuTOcZAEpkjv1ouPRXSVksPwN0jfE_a8No0in8RvIZMGOwD38vYL1ylbzaqi5GhDYGhKd9_xjhBuIfTVA_m08OrVeu53dQNksYP7o_08OhxWMk4EZrGYYKkvSivZdspdsmDja7TooAw_GZptsbXNRr-/w400-h300/20231208_160528.jpg" width="400" /></a></div>We the moved to <a href="https://www.tea-masters.com/en/hung-shui/1705-1591-2023-spring-dong-ding-competition-oolong-king-.html#/1-weight-25_gr">this Dong Ding style rolled Oolong</a>. There's less swirling of the leaves, because of the roast. The goal remains to open the leaves evenly in the gaiwan. The color of the brew on the lid helps to determine when the tea is ready better than a timer.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikT_APt4kcodZxJRNlb0_VVf02iThox7z0V120jhN4nX5J3oHcaiC_l2P6I-8kpACPm7vPSRg3q3A8eTrjd-jlAz1AOH099nRdmASPblE6JlNqjaN59Wb3TzRjxl3zcghd-SynDdPlqWRhWAol76VLWWE-YTdAQfeJEghx9OFioha5gojbb89j/s3844/20231208_160605.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2912" data-original-width="3844" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikT_APt4kcodZxJRNlb0_VVf02iThox7z0V120jhN4nX5J3oHcaiC_l2P6I-8kpACPm7vPSRg3q3A8eTrjd-jlAz1AOH099nRdmASPblE6JlNqjaN59Wb3TzRjxl3zcghd-SynDdPlqWRhWAol76VLWWE-YTdAQfeJEghx9OFioha5gojbb89j/w400-h303/20231208_160605.jpg" width="400" /></a></div>And we finished with the most famous high oxidation Oolong from Taiwan: <a href="https://www.tea-masters.com/en/jassid-bitten/1433-1407-2020-summer-imperial-oriental-beauty-from-hsin-chu.html#/94-weight-10_gr">imperial Oriental Beauty from Hsin Chu from summer 2020</a>. Here again, the brewing is a little bit different from Baozhong. The first brew should be shorter, because the finest first aromas are particularly enjoyable.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtdfxXy0cYY9uq8533l8Q38keJhqCfpdoyMsdMxzYxKq3IiNanV7iuIsfzcgc5J354rQOvH224NLVsNI5Z8V1a7cu2I3bmDwEnJBnKL094aeSY2awHLL171PZV1caqjWuIbTA63eIy4rDzjjgip8Rdrybnl71QMk98jsuHqGmOKMKn4xNiB0H/s4032/20231208_154045.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtdfxXy0cYY9uq8533l8Q38keJhqCfpdoyMsdMxzYxKq3IiNanV7iuIsfzcgc5J354rQOvH224NLVsNI5Z8V1a7cu2I3bmDwEnJBnKL094aeSY2awHLL171PZV1caqjWuIbTA63eIy4rDzjjgip8Rdrybnl71QMk98jsuHqGmOKMKn4xNiB0H/w400-h300/20231208_154045.jpg" width="400" /></a></div>Also, we use fewer leaves, because they are mostly buds and very concentrated. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDxQ3UXApXIjtHsB09Je5rttDM09PP90uEf6Cgi3ayLopNj0rhsk3ATNzFprElJWTKkOmY-6TuU4unB6ARYIoEGuZOE2ut0Zig1Rs5zLUg20QW1mqnEilQJjHl755wF0je4oXcLkfAGPW5XcJlzSk4VEOzOzvJJS6uvZ7STC3yTDHYgFKltA3/s4032/20231208_161825.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDxQ3UXApXIjtHsB09Je5rttDM09PP90uEf6Cgi3ayLopNj0rhsk3ATNzFprElJWTKkOmY-6TuU4unB6ARYIoEGuZOE2ut0Zig1Rs5zLUg20QW1mqnEilQJjHl755wF0je4oXcLkfAGPW5XcJlzSk4VEOzOzvJJS6uvZ7STC3yTDHYgFKltA3/w480-h640/20231208_161825.jpg" width="480" /></a></div>I liked giving this tea class, because I saw that Cindy made a lot of progress and my explanations made sense to her. Cindy has been on a long tea trip, met many tea makers in Taiwan and China recently. But despite my simple tea table, the fact that I speak English and have studied tea for a long time helped me to make this lesson memorable for her.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LZhvm6pZXq9059gjPLL_p74AGzuGGfg7_wYySxwIULKr_jXDaVXoZ5BdXBqvShvmAoeXAWDitg7rfNtKW0ml_ACmH9j1kuROO2QRYCRINyM1XichtbyV9YfDFnpJ8r2Yll6lhUYofLzhvW9plgv60CWuqij4hm5zlIyg7msvP_q61jIv6lpQ/s2756/DSC_0209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2756" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LZhvm6pZXq9059gjPLL_p74AGzuGGfg7_wYySxwIULKr_jXDaVXoZ5BdXBqvShvmAoeXAWDitg7rfNtKW0ml_ACmH9j1kuROO2QRYCRINyM1XichtbyV9YfDFnpJ8r2Yll6lhUYofLzhvW9plgv60CWuqij4hm5zlIyg7msvP_q61jIv6lpQ/w355-h400/DSC_0209.jpg" width="355" /></a></div><br /><p></p>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com1tag:blogger.com,1999:blog-7326672.post-59678825193277823422023-12-06T22:35:00.000+08:002023-12-06T22:35:05.430+08:00Dong Pian Si Ji Chun Oolong<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxkz88lkUj4Nx-0cA8me-b_7KKbRYeBE7qejOXTmjAREymKKJSdsrW-xnRQmrHltluKAftwEJo9exHMv5kDG4hiwfF9MUcIV5SqkwluqxBNC8PZWoXqXqYlj4ElKWp-ZJdtAtSLysPh3lVhv2ofdWPC6FTTnPK_qt23nKda8wHzK7dRFjLX-3/s1311/_DSC6186.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1311" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxkz88lkUj4Nx-0cA8me-b_7KKbRYeBE7qejOXTmjAREymKKJSdsrW-xnRQmrHltluKAftwEJo9exHMv5kDG4hiwfF9MUcIV5SqkwluqxBNC8PZWoXqXqYlj4ElKWp-ZJdtAtSLysPh3lVhv2ofdWPC6FTTnPK_qt23nKda8wHzK7dRFjLX-3/w400-h390/_DSC6186.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCZI6N18d89j9oE0Oi5pSrW4BkZ4PtFZZiIyHqwLw3fAU9ACoYh7K_OJ_DvV2Yq5zCkgswNTVadTpc6xX4OtezrOtmBsthsKGkiiy2evMM0wTe-lNzA-z95aJawC-xbRQZTjg1hE33FRpSTCmtUFAgi-1nTqWLHgHCBE0-2_XkjJ23tSojxCC/s1459/_DSC6185Sijichun.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1459" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCZI6N18d89j9oE0Oi5pSrW4BkZ4PtFZZiIyHqwLw3fAU9ACoYh7K_OJ_DvV2Yq5zCkgswNTVadTpc6xX4OtezrOtmBsthsKGkiiy2evMM0wTe-lNzA-z95aJawC-xbRQZTjg1hE33FRpSTCmtUFAgi-1nTqWLHgHCBE0-2_XkjJ23tSojxCC/s320/_DSC6185Sijichun.JPG" width="320" /></a></div>Cet <a href="https://www.tea-masters.com/fr/lightly-oxidized/1744-1614-202324-dong-pian-sijichun-oolong-de-mingjian.html#/1-poids-25_gr">Oolong de Mingjian</a> est aussi appelé Oolong des 4 saisons. C'est le Oolong pour 'passer la porte', pour entrer dans le monde des Oolongs taiwanais. Et souvent cette expression n'est pas qu'imagée, mais à prendre au pied de la lettre. En effet, comme il s'agit du Oolong le moins cher, c'est celui que la plupart des maisons de thé de Taiwan vous offrent dès que vous mettez un pied dans leur boutique!<div><br /></div><div>La couleur vert vif des feuilles sèches nous indique que cet Oolong est faiblement oxydé et séché (mais pas torréfié). <br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOd8xQiTPGdDEJqSWIfzdUZ7vD-40irsq2Pwd0-694h06P4d1YKHhy0BGphbZKlbBbboM0_Z1MKohC6o2tMl1o73UR0QVSXe4LNTbarGPzQdk139U5bo3QVgEDgxaKlbJcSw3Oj3FIiNarN1RI73BdKPPE4aMn87gQTAOzLbOP3FhV36Btd0Rh/s1917/_DSC6188.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOd8xQiTPGdDEJqSWIfzdUZ7vD-40irsq2Pwd0-694h06P4d1YKHhy0BGphbZKlbBbboM0_Z1MKohC6o2tMl1o73UR0QVSXe4LNTbarGPzQdk139U5bo3QVgEDgxaKlbJcSw3Oj3FIiNarN1RI73BdKPPE4aMn87gQTAOzLbOP3FhV36Btd0Rh/w400-h268/_DSC6188.JPG" width="400" /></a></div>Mais comme pour tous les thés, les détails ont leur importance et déterminent la qualité de l'infusion. Avec ce thé bon marché, l'astuce pour le consommateur est de sélectionner les récoltes aux moments les plus frais. En effet, cet Oolong provient de Mingjian dont l'élévation est basse (300 mètres environ). Le climat y est estival la majeure partie de l'année. Or, si l'on veut déguster des arômes fleuris et rafraichissants, les récoltes d'hiver sont celles dont les conditions sont les plus similaires à celles de haute montagne.<br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjam2x-nzopkByDNNfIDvciHc99b21eRmIzPI90o90NELOEXAalNZ0jxHndo9H4RKnYDKBpjKcqkZLx4AjJIP0HT_neH_11zOUhlo_PBR-YVmC4rx6S_1UsSnfLaaY0qwCR5Lk_YjxAhKXa10XAikWEShEeXh8VmvMUAy_ZEs4cNsRBXzdBWMuU/s1917/_DSC6191.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjam2x-nzopkByDNNfIDvciHc99b21eRmIzPI90o90NELOEXAalNZ0jxHndo9H4RKnYDKBpjKcqkZLx4AjJIP0HT_neH_11zOUhlo_PBR-YVmC4rx6S_1UsSnfLaaY0qwCR5Lk_YjxAhKXa10XAikWEShEeXh8VmvMUAy_ZEs4cNsRBXzdBWMuU/w400-h268/_DSC6191.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Voici ce qui explique la couleur vert léger de l'infusion et sa belle transparence. En plus, en hiver le goût est particulièrement doux! A 11,5 USD les 150 gr, <a href="https://www.tea-masters.com/fr/lightly-oxidized/1744-1613-202324-dong-pian-sijichun-oolong-de-mingjian.html#/3-poids-150_gr">cet Oolong Si Ji Chun</a> est presque donné!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvVK53UKzXdJBfzuRbFNqDUTWUecxPrydIZZJeXzRpuvmNWqk5xK2aKktmCPCfLOsRHfEZyBP7_0A9tMdJ4LLDxyIEUedckKXf7vlE2PmCiP0iElkb-DP8f2CJJzuxWMfWybFoHXfxQVx7H1mTqoQGfx58N-waIjAdshvGIMjYj-9RsSae7g_/s1917/_DSC6200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvVK53UKzXdJBfzuRbFNqDUTWUecxPrydIZZJeXzRpuvmNWqk5xK2aKktmCPCfLOsRHfEZyBP7_0A9tMdJ4LLDxyIEUedckKXf7vlE2PmCiP0iElkb-DP8f2CJJzuxWMfWybFoHXfxQVx7H1mTqoQGfx58N-waIjAdshvGIMjYj-9RsSae7g_/w400-h268/_DSC6200.JPG" width="400" /></a></div>Je suis heureux de pouvoir vous le proposer avant les fêtes. C'est vraiment le cadeau parfait pour faire entrer vos amis dans votre monde du thé! (Mais c'est aussi un thé qu'on peut déguster tous les jours sans se ruiner.)<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2rgWhzhQzva2YAJ-rxzt-YxO9tuixjrMRalcPqqwyUx94yQbH0hd3G7Bcz9Z6GZ47aB4Or5kHqCTQ1Wqn7ibdvg-k2UFAEfjmMnYuTUuPCHMXfPA5bXPXBX1314SnM5Slv4VwVfiN63kB0InQkdqnj8JNl7QTlbxKPdvSh6aVXBd9wLSMgjO/s1938/_DSC6197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1938" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2rgWhzhQzva2YAJ-rxzt-YxO9tuixjrMRalcPqqwyUx94yQbH0hd3G7Bcz9Z6GZ47aB4Or5kHqCTQ1Wqn7ibdvg-k2UFAEfjmMnYuTUuPCHMXfPA5bXPXBX1314SnM5Slv4VwVfiN63kB0InQkdqnj8JNl7QTlbxKPdvSh6aVXBd9wLSMgjO/w422-h640/_DSC6197.JPG" width="422" /></a></div>Et je vous rappelle que je continue de donner des cadeaux surprise tous les jours à tous ceux qui passent <a href="https://www.tea-masters.com/fr/">commande jusqu'au 22 décembre</a>!</div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-32254936579684210312023-11-30T23:43:00.000+08:002023-11-30T23:43:28.477+08:001 day 1 tea: Last day of the November challenge<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhwyrtXQb6_SD2GA1iUWMvIO9dXk6nlLKab4GJJsldmbfIn_qZAMCqthVJIHtAowTOooD_m7z0Xme5-pf2vtpRQjvQAKfk_-H3jYy6C6G8Xu0976KSB9RfZJ1wJ1svewt9VWqZnqOFIx9XQ70Ut0Nhpby_joOQE3b3T8DTEkC68WkY7ow58lZ/s2014/_DSC6290.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="2014" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhwyrtXQb6_SD2GA1iUWMvIO9dXk6nlLKab4GJJsldmbfIn_qZAMCqthVJIHtAowTOooD_m7z0Xme5-pf2vtpRQjvQAKfk_-H3jYy6C6G8Xu0976KSB9RfZJ1wJ1svewt9VWqZnqOFIx9XQ70Ut0Nhpby_joOQE3b3T8DTEkC68WkY7ow58lZ/w400-h254/_DSC6290.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnsi7CX-JCcwM0h6C1oMX5Q7kAwzbz6EkMiSbanXMOe6aK5_UJVdsY9ATkTOvwq0GGrwdhqjK9GPiMH_4hizIZTxzuX3Uai8Smax-2rwDAKvqyr3Pt_2Rwui6IwPxXN-4jFNpktCVUbh_PnhX0UfXYwfYpEZvXQNc0wIBgbfPqncAcwiEOxfh/s1626/_DSC6284.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1626" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnsi7CX-JCcwM0h6C1oMX5Q7kAwzbz6EkMiSbanXMOe6aK5_UJVdsY9ATkTOvwq0GGrwdhqjK9GPiMH_4hizIZTxzuX3Uai8Smax-2rwDAKvqyr3Pt_2Rwui6IwPxXN-4jFNpktCVUbh_PnhX0UfXYwfYpEZvXQNc0wIBgbfPqncAcwiEOxfh/s320/_DSC6284.JPG" width="320" /></a></div>Day 30: Heavily roasted Oolong from Dong Ding, 1979. (This <a href="https://www.tea-masters.com/en/36-aged-oolong">aged Oolong</a> isn't available in my selection anymore).<div><br /></div><div>My November challenge comes to an end and I've made it: I have posted 30 days in a row! That's as much as in the 5 preceding months combined!! Thanks to this month, the number of posts this year is already guaranteed to increase dramatically compared to previous years. It might even reach 100 posts. Last time it did was in 2016. And back then, I wasn't producing video tea classes!</div><div><br /></div><div>I hope that this November challenge will provide some insight into my daily brewing practice and maybe give you some inspiration for your own. I think there are interesting lessons to be drawn from this challenge. <div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaeitKfpCouN_GRtBd7l_7DQlspGslbwrGWctodG91u4jye7F2sD-uYZy3T4GtnwD4TtE7OSJWEJzavyXkL6ctxVkIwyXC0_2SXpnAcEiHjjIdKjsxyyAEkjCLUNPdq4JgGXHTmjEjwXl4hmi5GOTabNWAoaI6Goy74vUbQoPSmC-B1VSXnI5/s2014/_DSC6292.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="2014" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaeitKfpCouN_GRtBd7l_7DQlspGslbwrGWctodG91u4jye7F2sD-uYZy3T4GtnwD4TtE7OSJWEJzavyXkL6ctxVkIwyXC0_2SXpnAcEiHjjIdKjsxyyAEkjCLUNPdq4JgGXHTmjEjwXl4hmi5GOTabNWAoaI6Goy74vUbQoPSmC-B1VSXnI5/w400-h254/_DSC6292.JPG" width="400" /></a></div>First, it's not a coincidence that the challenge would take place in November. Autumn can feel quite depressing and sad for many people. The days are getting shorter, we get less sunshine, less warmth. This year's news has been particularly sad and oppressing since October 7th. If you don't have a job that requires your attention, it's easy to drift towards dark thoughts. A difficult but doable challenge helps you to focus your mind on a positive project that depends on you to complete. It requires action and leads to daily accomplishments. Indeed, you sleep better if you have completed the task you have given yourself. <br />
<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7S1MAcEZQPLfqydmZeMomL7HHo35TEzJTGhGwG5TdnN7ksnTTnJMu7sm6fA7xj-kdC8CGZU6nlFWW_sj8pGimwMeukJwV5jysqBTvIRCxlEF0dbY-3AMkStLdNrljslQE9ksqGpqKE0pTHQnrg0C0F0h7KDEr5sfM6wPcUi4LcMlrtCYFyFU/s1780/_DSC6296-Enhanced-NR.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1780" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7S1MAcEZQPLfqydmZeMomL7HHo35TEzJTGhGwG5TdnN7ksnTTnJMu7sm6fA7xj-kdC8CGZU6nlFWW_sj8pGimwMeukJwV5jysqBTvIRCxlEF0dbY-3AMkStLdNrljslQE9ksqGpqKE0pTHQnrg0C0F0h7KDEr5sfM6wPcUi4LcMlrtCYFyFU/w400-h288/_DSC6296-Enhanced-NR.JPG" width="400" /></a></div><div style="text-align: left;">And in the case of making a daily Chaxi, the rewards are almost infinite:</div><div style="text-align: left;">- creative with the setup,</div><div style="text-align: left;">- artistic with the pictures,</div><div style="text-align: left;">- peaceful with the quiet time,</div><div style="text-align: left;">- delicious with the taste of the tea,</div><div style="text-align: left;">- emotional with the way the tea echoes your inner feelings,</div><div style="text-align: left;">- harmonious with the way the tea accessories are well chosen for the tea.</div><div style="text-align: left;">- personal with the memories the tea brings about.</div><div style="text-align: left;">etc...</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1gOOuam0yG7SgekVXMz9aEcgtsOz1T2g1pQC8uAA1PoF50TV6P1Wr4U67v_ds6OyxqYCz4sqSCU7igMt-NJdHKoZ-RTBQtgQ8smRHuJ3n2DdoT6bVOeucO1y4tN6M2UmJQxzq79j30dtf3CFAVlvRirj9UnvnoxpQiMiO52NamVkNfgX7dWU/s1649/_DSC6295.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1649" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1gOOuam0yG7SgekVXMz9aEcgtsOz1T2g1pQC8uAA1PoF50TV6P1Wr4U67v_ds6OyxqYCz4sqSCU7igMt-NJdHKoZ-RTBQtgQ8smRHuJ3n2DdoT6bVOeucO1y4tN6M2UmJQxzq79j30dtf3CFAVlvRirj9UnvnoxpQiMiO52NamVkNfgX7dWU/w496-h640/_DSC6295.JPG" width="496" /></a></div>You might also have noticed that I was able to alternate the teas I brewed and just repeated the Da Yu Ling 104K. I brewed the fresh high mountain Oolongs in the first part of November, when the weather was still hot and progressively turned to darker teas. Choosing the right tea at the right time has a lot to do with catching the mood of the moment. And our mood changes all the time! That's why I didn't plan these teas in advance, but selected them on the spot. </div><div>Thanks again for reading my tea blog! I wish this challenge provided hope, beauty and inspiration for you as well!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEn9iBGpG6oymjZsq9uqH7fH6BHhZcq0mXDdLd8cspYR5E-Hc6unfkrHAqg8fI5oeqxQM4-g4mNECqIJBoPt7o2I_7eNqKH4pN5kqZChAJq2tNW8Svl7_t_cJN1uU8S8tSzah4HdG5sXZOG0PuIe9vce-J5IGw0aQp6jbGtvKCHniUn2T8N5s/s1725/_DSC6302.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1725" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEn9iBGpG6oymjZsq9uqH7fH6BHhZcq0mXDdLd8cspYR5E-Hc6unfkrHAqg8fI5oeqxQM4-g4mNECqIJBoPt7o2I_7eNqKH4pN5kqZChAJq2tNW8Svl7_t_cJN1uU8S8tSzah4HdG5sXZOG0PuIe9vce-J5IGw0aQp6jbGtvKCHniUn2T8N5s/w474-h640/_DSC6302.JPG" width="474" /></a></div><div class="separator" style="clear: both; text-align: left;">Let me also remind you that on top of my regular <a href="https://www.tea-masters.com/en/index.php?controller=prices-drop">promotions</a> and free sample and free shipping (above 100 USD) and free ebooks (above 60 USD), I'm giving away Chabu, cups, a jazz CD by Oded Tzur, a white tea cake and Le Livre du thé. The highest 2 orders get one of these gifts every day. The others get an additional surprise tea sample. Everybody who <a href="https://www.tea-masters.com/en/">places an order</a> receives a gift until December 22:</div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOnoCL3-vr2CkcRhYWszSKcT4nB4PqZm6niRWfTpjN_pqo7ATkvbT0-JVrTKo4KUjBPIibjKHs6-ciowaKvgxjgghCayEn9nNt6Bw-4Gab3jbyLV9Eu6062min8GNmr26zBRD4mDqt6o4bu3Q8TfHFdYlK3lcpR3fGjaP65nUVNlfFqQSRZIo/s1917/_DSC6113.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOnoCL3-vr2CkcRhYWszSKcT4nB4PqZm6niRWfTpjN_pqo7ATkvbT0-JVrTKo4KUjBPIibjKHs6-ciowaKvgxjgghCayEn9nNt6Bw-4Gab3jbyLV9Eu6062min8GNmr26zBRD4mDqt6o4bu3Q8TfHFdYlK3lcpR3fGjaP65nUVNlfFqQSRZIo/w400-h268/_DSC6113.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCq07SdQQTo07WZmxrGCsYth6dtAIub6T9RVllGIwQCizbQxN6nvJj-VVP5jnuLk28cE02lqLz1bFvT-zd9tBlJJQXqEnm0kTxYGSAJEsu3HELMxI5Q-bhzklV3wUpDGWaGqEOtHJjuqsZ9GQaOJNfjEE6Q8LrvBMbzr9YSaSLRlaU0ImgUoV/s1917/_DSC6114.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCq07SdQQTo07WZmxrGCsYth6dtAIub6T9RVllGIwQCizbQxN6nvJj-VVP5jnuLk28cE02lqLz1bFvT-zd9tBlJJQXqEnm0kTxYGSAJEsu3HELMxI5Q-bhzklV3wUpDGWaGqEOtHJjuqsZ9GQaOJNfjEE6Q8LrvBMbzr9YSaSLRlaU0ImgUoV/w400-h268/_DSC6114.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dSaJVoYVFdTWgmRnMv63_iFN61_MJ0V5rxyVRM2T894_uqX03PRMUTQsHAwxeSpIyk7JEbDxQnMwo9izYI84t032Y0EJgbmrwpXmZoniIqjRgdENIeMF-qJDCW05a3bgKWtZf2ybLfubMfCEHxc3Fxi2REIT82a-_Ump_iJqrgRrFlg4zULD/s1885/_DSC6118.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1885" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dSaJVoYVFdTWgmRnMv63_iFN61_MJ0V5rxyVRM2T894_uqX03PRMUTQsHAwxeSpIyk7JEbDxQnMwo9izYI84t032Y0EJgbmrwpXmZoniIqjRgdENIeMF-qJDCW05a3bgKWtZf2ybLfubMfCEHxc3Fxi2REIT82a-_Ump_iJqrgRrFlg4zULD/w400-h272/_DSC6118.JPG" width="400" /></a></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-73338312543647803142023-11-29T22:19:00.000+08:002023-11-29T22:19:16.205+08:001 jour 1 thé: jour 29 Baozhong 2019 torréfaction haute<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjunOMg3XpDFX5nR7oOsP3nNJwMxqrn_WFKQE8s9rFCb1acHBDUhI0b7lDDLSVacZ84IeRDQ8-swSVhSOqiey1lCRmkCQSqL27KwICO3SA7wSDIAGSiQqok6xHFDEz7md2DoiNptdj6cJhmUNI0gkpXK0x3hHHkZmRM33eqRUJBR0po8LvXdRf/s1948/_DSC6222.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1948" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjunOMg3XpDFX5nR7oOsP3nNJwMxqrn_WFKQE8s9rFCb1acHBDUhI0b7lDDLSVacZ84IeRDQ8-swSVhSOqiey1lCRmkCQSqL27KwICO3SA7wSDIAGSiQqok6xHFDEz7md2DoiNptdj6cJhmUNI0gkpXK0x3hHHkZmRM33eqRUJBR0po8LvXdRf/w400-h263/_DSC6222.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-irtWQL2d5CdzhhotQJdozWxJbmAefHCQdqxPn_R9KKRY3V66LEbxjeSZrx-Q1gMt5Cj-kS-Mdy1nra8SRUsMnd2mwpeOTYK-clgQqACXvPS7FuQHYzGS52O1qOVHgw_Hjm7M5ZijBFcKBJQNxNbLPh7V6H3lzbrxNYeKBA0eXSCzAX4_Xuct/s1821/_DSC6216-Enhanced-NR.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1821" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-irtWQL2d5CdzhhotQJdozWxJbmAefHCQdqxPn_R9KKRY3V66LEbxjeSZrx-Q1gMt5Cj-kS-Mdy1nra8SRUsMnd2mwpeOTYK-clgQqACXvPS7FuQHYzGS52O1qOVHgw_Hjm7M5ZijBFcKBJQNxNbLPh7V6H3lzbrxNYeKBA0eXSCzAX4_Xuct/s320/_DSC6216-Enhanced-NR.JPG" width="320" /></a></div>Jour 29: <a href="https://www.tea-masters.com/fr/wenshan-baozhong/1388-1380-2019-printemps-baozhong-torrefaction-haute.html">Wenshan Baozhong de torréfaction haute, printemps 2019</a><p></p><p>Samedi dernier, un tiers de ma promotion de mon école de commerce (ICN, Institut Commercial de Nancy) s'est retrouvé à Nancy pour fêter les 30 ans depuis notre diplôme. Grâce à Zoom, j'ai pu leur faire un coucou depuis Taiwan et voir comment la plupart avait plus ou moins vieilli et plus ou moins changé. A cette occasion, j'ai aussi pu revoir des photos et des vidéos de l'époque. Que d'excellents souvenirs, car notre vie étudiante fit la part belle aux projets de groupe, au travail en équipe, afin de nous préparer au monde de l'entreprise et du management. Nous arrivions épuisé par 8 mois de prépa HEC intenses et compétitifs. Et soudain, la scolarité prit fin et la formation au marketing, à la finance, à l'entrepreneuriat... débuta! Ces 4 ans allaient changer ma vie... </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NHjZ7b8eZPBTh6WnqNZT_7YblZEwNYJQRWLag-aL3YsMflD4iO2H6xx2jbDtFdmftwVO6IOFE5y9HQ3NbHlvdP7ivwWvjWPlzym0kLJ10R3qQLit2nbs72uvobkNKp2NEGBW-uEVcWIoVvHiAwbhKSXc26uA2HZMlwfslmS_IjB9xA_GeN_u/s1917/_DSC6231.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NHjZ7b8eZPBTh6WnqNZT_7YblZEwNYJQRWLag-aL3YsMflD4iO2H6xx2jbDtFdmftwVO6IOFE5y9HQ3NbHlvdP7ivwWvjWPlzym0kLJ10R3qQLit2nbs72uvobkNKp2NEGBW-uEVcWIoVvHiAwbhKSXc26uA2HZMlwfslmS_IjB9xA_GeN_u/w400-h268/_DSC6231.JPG" width="400" /></a></div>Pour commémorer ces 4 années d'études supérieures, j'ai choisi ce Wenshan Baozhong torréfié qui vient de fêter ses 4 ans! J'aime sa douceur mélancolique et ses senteurs chaleureuses qui me font penser à un Cognac! D'ailleurs, j'appris que l'un de mes anciens camarades s'est lancé dans la production de cet alcool en Charente après avoir été dans la marine pendant 20 ans! J'y vois là l'envie de créer des produits de qualité, issus d'un terroir de caractère, et capables de traverser le temps en se bonifiant! <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fXBrQaM2Rk43aXNhpMveqO_zGjKHEbCWxQE5T1MSU5jygqwcJSBMett3G23a0gBLVki-ngKshCTZofr3uysNb8UFxD9_lUHnvnVcf2CVVWfqeLQttX1ti4XDymJwVTcW_kl3bU0Gn5fjfndahQ7LSMnS8v7jQWL-Ph8MIETIHx4wArk4J-As/s1917/_DSC6237.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1917" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fXBrQaM2Rk43aXNhpMveqO_zGjKHEbCWxQE5T1MSU5jygqwcJSBMett3G23a0gBLVki-ngKshCTZofr3uysNb8UFxD9_lUHnvnVcf2CVVWfqeLQttX1ti4XDymJwVTcW_kl3bU0Gn5fjfndahQ7LSMnS8v7jQWL-Ph8MIETIHx4wArk4J-As/w428-h640/_DSC6237.JPG" width="428" /></a></div>30 ans après la fin de nos études, qu'avons-nous bâti, exploré, appris et transmis? La plupart d'entre nous avons encore une bonne dizaine d'année devant nous avant de contempler la retraite. Mais comme certains très bons thés et très bons vins, la renommée vient parfois sur le tard. Qui aurait pu prévoir que <a href="https://www.tea-masters.com/fr/la-collection-erler/1657-1533-grand-puerh-de-30-ans-d-age.html#/43-poids-357_gr">les puerhs des années 1980/90</a> atteignent de tels sommets de nos jours? Et ce n'est pas fini! Les puerhs centenaires s'achètent à près de 2000 USD aux enchères! Les milliardaires chinois collectionnent autant les grands crus classés de Bordeaux, les Bourgogne de Romanée-Conti et les vieux puerhs!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwR1ePz1SGzN0UfJgwhJ9XipQ5LGNA1fSAb4WjfBt1U1SjiGGahTkUP557jXnCfI3cJjZ3nJpCMv4KE4eqHih6Uc-OMdqH06kZKsVnu-zMzWXvR_Vxqp3ITnGzQJ3BY2dE6T2UFR1Ck6FXRBFuUTY7Q12hog30TVI331QpHHcGvL4OOWSLgPRQ/s1917/_DSC6242.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwR1ePz1SGzN0UfJgwhJ9XipQ5LGNA1fSAb4WjfBt1U1SjiGGahTkUP557jXnCfI3cJjZ3nJpCMv4KE4eqHih6Uc-OMdqH06kZKsVnu-zMzWXvR_Vxqp3ITnGzQJ3BY2dE6T2UFR1Ck6FXRBFuUTY7Q12hog30TVI331QpHHcGvL4OOWSLgPRQ/w400-h268/_DSC6242.JPG" width="400" /></a></div>Ainsi, mon parcours professionnel m'a à la fois éloigné du monde des affaires en me passionnant pour la culture du thé, mais elle m'a aussi permis d'acquérir <a href="https://www.tea-masters.com/fr/47-la-collection-erler">une collection</a> de feuilles de camellia sinensis qui rivalise en qualité celle de grande majorité des milliardaires Chinois et Taiwanais! Je pourrais m'amuser à calculer la valeur financière de ma collection si je voulais me sentir riche comme Warren Buffett ou Charles Munger (paix à son âme)! Mais cela n'a pas vraiment de sens, car je compte bien déguster la plupart de ces feuilles avec mes proches et mes amis amateurs de thé!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAPx28O_B8EHn1oKARIoRAEr_OX96ImX_uVp_lkhe8GFMUFMVJg-tt1VIuJdtoV7RsMPCgKGwgVvEiUOpt2gD3LgwFF8RhU_F5QH6l-FUOXEfIRQLbFkKjlk8byiNvOtIx9Qsb29tEaiDia7sZdZZoVAjYg3lyYLJYAmBsp5J4dQL_P6oenPf/s1687/_DSC6246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1687" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAPx28O_B8EHn1oKARIoRAEr_OX96ImX_uVp_lkhe8GFMUFMVJg-tt1VIuJdtoV7RsMPCgKGwgVvEiUOpt2gD3LgwFF8RhU_F5QH6l-FUOXEfIRQLbFkKjlk8byiNvOtIx9Qsb29tEaiDia7sZdZZoVAjYg3lyYLJYAmBsp5J4dQL_P6oenPf/w400-h304/_DSC6246.JPG" width="400" /></a></div><div>Car la vraie richesse, comme nous l'avons appris à l'ICN, ce sont les hommes et les femmes, surtout ceux qui sont animés par une passion, des envies, des ambitions, une énergie... la vie, quoi! Et de ce point de vue, je suis vraiment gâté par mon travail, certes souvent solitaire, mais qui me permet d'être en contact avec tant de gens passionnants et passionnés: des artistes, des écrivains, des journalistes, des joueurs de musique, des céramistes, des professeurs à Harvard, Stanford, Oxford, des maitres de yoga, de qi gong, des entrepreneurs, des œnologues, des peintres, des informaticiens... </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbLMShQRakW3nP8MMAUZ45vfoQp-ln2kDUNNAbKbSyYTznhQvRkxUvSyo2onwawVdl6MFxbjFnHOIryEgow5VMYzQP6_Zi1nv3GYwAianaeV4DEzXHeAPAMlukZ0otr3yBRDRiFLsBWiRhC9DXi8rnVUAmFStttRZYvhyAFp8xQkGryaFF_VO/s1917/_DSC6253.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbLMShQRakW3nP8MMAUZ45vfoQp-ln2kDUNNAbKbSyYTznhQvRkxUvSyo2onwawVdl6MFxbjFnHOIryEgow5VMYzQP6_Zi1nv3GYwAianaeV4DEzXHeAPAMlukZ0otr3yBRDRiFLsBWiRhC9DXi8rnVUAmFStttRZYvhyAFp8xQkGryaFF_VO/w400-h268/_DSC6253.JPG" width="400" /></a></div>Ce <a href="https://www.tea-masters.com/fr/wenshan-baozhong/1388-1380-2019-printemps-baozhong-torrefaction-haute.html#/1-poids-25_gr">Wenshan Baozhong torréfié</a> a obtenu son diplôme d'excellence après 4 ans et est bien parti pour se bonifier les 30 prochaines années! Je le dédie aussi à mon fils et ma fille qui sont tous deux étudiants actuellement. Je leur souhaite autant de bons moments et de belles rencontres que moi durant mes études (c'est ainsi que j'ai rencontré leur mère!)<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyBea1wx4T9HalOJtPea1xvD-yvIbVUQfLFAMPfa8rabxZYdoWi0q9hFNEMr69xnRmfwEqiO9XV6xiNjbDXSVa3WBEamUYYKGk94a0ytcQyHfsvWJBlDHW9v_QAnV1MZ5hSyo1waMKgFvJKz6J_4FDXdm0Lp0E8VqEVwKhddCIoBjFnkYEzfe/s1917/_DSC6243.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1917" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyBea1wx4T9HalOJtPea1xvD-yvIbVUQfLFAMPfa8rabxZYdoWi0q9hFNEMr69xnRmfwEqiO9XV6xiNjbDXSVa3WBEamUYYKGk94a0ytcQyHfsvWJBlDHW9v_QAnV1MZ5hSyo1waMKgFvJKz6J_4FDXdm0Lp0E8VqEVwKhddCIoBjFnkYEzfe/w428-h640/_DSC6243.JPG" width="428" /></a></div></div><div class="separator" style="clear: both; text-align: left;">Et si vous avez besoin de faire un break, de vous ressourcer ou tout simplement envie de déguster de très bonnes feuilles, n'hésitez pas à passer commande sur <a href="https://www.tea-masters.com/fr/">tea-masters</a>: J'offre des <a href="https://teamasters.blogspot.com/2023/11/un-jour-un-jour-24-puerh-cru-gushu-en.html">cadeaux supplémentaires</a> jusqu'au 22 décembre.</div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com1tag:blogger.com,1999:blog-7326672.post-54456173330419037472023-11-28T21:38:00.001+08:002023-11-28T21:38:45.023+08:001 day 1 tea: day 28, OB tradition<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefiIDmXc-o0HvzLI1Djd-Gpi72esMDfrO9SRcP0fL2a-Amk7cF5SlyixWQ890qbiywHgIeeUzhXkI4iWmW47fg5jvuShb9vIG6YCswA7LlgydqKK0UGKCc29hUlLUNvd4Ht31sJZ4deqN9gXfDGZFYHvrADnfhlklaKZJhWb1eYFrRK8mf3Gt/s1917/_DSC5503.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefiIDmXc-o0HvzLI1Djd-Gpi72esMDfrO9SRcP0fL2a-Amk7cF5SlyixWQ890qbiywHgIeeUzhXkI4iWmW47fg5jvuShb9vIG6YCswA7LlgydqKK0UGKCc29hUlLUNvd4Ht31sJZ4deqN9gXfDGZFYHvrADnfhlklaKZJhWb1eYFrRK8mf3Gt/w400-h268/_DSC5503.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDr44U04epmnZWMjRkM4TbjeYnJubzdbD2M1gZlJHfSoZYZrMtv4604WrW28M-O6L3xpEyTa8_UPblWKQoqA3NyLxZ8NcieevqqG3Gkr4s8mBCyH6A1QTD_ParYofjiEMRUEFk384TywInAH7plQm4B4r8XLu_gImYYnYpqr35Vv8wmCCC9JX/s1834/_DSC5499.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1834" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDr44U04epmnZWMjRkM4TbjeYnJubzdbD2M1gZlJHfSoZYZrMtv4604WrW28M-O6L3xpEyTa8_UPblWKQoqA3NyLxZ8NcieevqqG3Gkr4s8mBCyH6A1QTD_ParYofjiEMRUEFk384TywInAH7plQm4B4r8XLu_gImYYnYpqr35Vv8wmCCC9JX/s320/_DSC5499.JPG" width="320" /></a></div>Day 28: <a href="https://www.tea-masters.com/en/jassid-bitten/1714-1594-2023-summer-oriental-beauty-tradition-from-hsin-chu.html#/1-weight-25_gr">Oriental Beauty Oolong tradition from Hsin Chu, summer 2023</a>.<div><br /></div><div>I'm brewing this tea with my iron cast tetsubin. (If you wish to know the benefits of this kind of kettle, watch my <a href="https://youtu.be/wHzfE_F3Cqc?si=VyfxTSHQSEIV3k87">latest tea class on the subject</a>! It is popular and educative.)</div><div><br /></div><div>Last week, I tasted the<a href="https://teamasters.blogspot.com/2023/11/1-jour-1-jour-22-ob-imperiale.html"> imperial OB</a>, which has finer and more perfume like scents (and costs much more!) But it's also possible to get exquisite, out-of-the-world scents with the OB tradition. For this, you have to be as smooth and as quick as a cat hunting a bird or a mouse.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkmWjaCMMwAc2J5uleL2CjkYSdgagZgJqCDOdHVForOJ8V2gMwH6rIQjU5f62jbcySwALQBfIiIbqQRFyWE5IZ0Ti5zwJGBAT-AsrKGLaLI15ezX6Ps5xrVGH9AgSgvRc8XMwJB-3bC6wLENMSDUCMCQqf-4rYUY0dsinKBMDiMqiJbqWKG5W/s1750/_DSC5506.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1750" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkmWjaCMMwAc2J5uleL2CjkYSdgagZgJqCDOdHVForOJ8V2gMwH6rIQjU5f62jbcySwALQBfIiIbqQRFyWE5IZ0Ti5zwJGBAT-AsrKGLaLI15ezX6Ps5xrVGH9AgSgvRc8XMwJB-3bC6wLENMSDUCMCQqf-4rYUY0dsinKBMDiMqiJbqWKG5W/w400-h293/_DSC5506.JPG" width="400" /></a></div>First, be very gentle smooth and gentle. Preheat the gaiwan slowly. Make sure the lid is preheated as well. Pour the hot water to preheat the cups then. Without a sound. Be completely quite. If the water falls from too high, it will make noise and a splash. This would disturb your concentration and we need to be laser focused on getting the first brew right. You only have one shot to get the first aromas from the leaves right.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k0XPDEkVIycq1IJRmMLRVx8nwbcpQF8XtrCClQ6UYXj6f9Qz_Dg9jWOdktXW_CieJwOfH1VysWi1Jq0Fq16d0fZxhaeSZ0KJvS-t4HyNJZmiov6SLbwv9Y-KqVFy7g9LOQX1IGZ1RcRm3STEBNVuHf8jQ5iksz23ObPN35V45J4ZRA308tlo/s2015/_DSC5532.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="2015" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k0XPDEkVIycq1IJRmMLRVx8nwbcpQF8XtrCClQ6UYXj6f9Qz_Dg9jWOdktXW_CieJwOfH1VysWi1Jq0Fq16d0fZxhaeSZ0KJvS-t4HyNJZmiov6SLbwv9Y-KqVFy7g9LOQX1IGZ1RcRm3STEBNVuHf8jQ5iksz23ObPN35V45J4ZRA308tlo/w400-h254/_DSC5532.JPG" width="400" /></a></div>Put the leaves in the gaiwan evenly. Wait for the water in the kettle to calm down a bit. You don't want the water to rush out. It should flow slow and smooth on the leaves directly from a short height. Close the lid. Empty the cups filled with hot water. Observe the color of the water getting slightly darker. Now, go! Empty the gaiwan in the cups. The trick is not to wait too long, but to brew the leaves rather lightly for the first brew. And never EVER rinse these leaves!! The most fabulous scents are in this very first brew. So, were you agile like a cat? Did you catch the perfume? If you were too fast, you may have a second chance. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQ9BzP1O_BtavwPP3MwqlElv3uJTXjZN9l2jNjHA2KDMkjE7SIrU8olWQ9CwGpQ6rKpKUsCp3JdL4UfjhsDUEseFsDZVjgxTH5b827yrJJ2jEQkVC7aWbyQ8YfhiBgzGosDPZesZnjLr3qijdUqM51s0KRwSYNIf5q971aJulUMNvVpe-1uQX/s1917/_DSC5526.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQ9BzP1O_BtavwPP3MwqlElv3uJTXjZN9l2jNjHA2KDMkjE7SIrU8olWQ9CwGpQ6rKpKUsCp3JdL4UfjhsDUEseFsDZVjgxTH5b827yrJJ2jEQkVC7aWbyQ8YfhiBgzGosDPZesZnjLr3qijdUqM51s0KRwSYNIf5q971aJulUMNvVpe-1uQX/w400-h268/_DSC5526.JPG" width="400" /></a></div>The next brews are quite sweet and warming with nice fruity fragrances, but they don't have the 'Whaooh' factor of <a href="https://www.tea-masters.com/en/jassid-bitten/1433-1407-2020-summer-imperial-oriental-beauty-from-hsin-chu.html#/94-weight-10_gr">imperial OB</a> or of the first brew. What I like is its balance between the scents and the taste. The traditional roast on this OB adds a refinement and harmony that is lacking in modern OBs that try too much to smell great, but don't have a smooth taste. With this<a href="https://www.tea-masters.com/en/jassid-bitten/1714-1594-2023-summer-oriental-beauty-tradition-from-hsin-chu.html#/1-weight-25_gr"> tradition OB</a>, the color and transparency are proof of high quality and purity. (I also help by selecting a single batch of OB instead of a mix of several days' harvests). <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcnaesZ3y1TdIqvCmPFFKxHvw_ybua7N-oGujx3LEuHMpcM_gVm-UCgtTfECQdBx5xwxuDeQSCfr378n6gFixJGf1IcDyuPrgcoY_WqT_SLNdnM6iwKq3A8uIDs6_7oO9KDq5M7GK6mM3qqoE_tVzChMhIcLIMnlVWlCKGfFEY6sXUfz6Feyh/s1917/_DSC5534.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcnaesZ3y1TdIqvCmPFFKxHvw_ybua7N-oGujx3LEuHMpcM_gVm-UCgtTfECQdBx5xwxuDeQSCfr378n6gFixJGf1IcDyuPrgcoY_WqT_SLNdnM6iwKq3A8uIDs6_7oO9KDq5M7GK6mM3qqoE_tVzChMhIcLIMnlVWlCKGfFEY6sXUfz6Feyh/w400-h268/_DSC5534.JPG" width="400" /></a></div>These traditional OB leaves get better with time (especially if they are well preserved in a porcelain jar and in a clean, dry and cool place). They carry the summer heat of Taiwan and bring us warmth when we need it most.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6l2sV3ahDHoDYE4wK9I3nrKDLE72RUp6FcSXIcsqvkBbIUXmTP4nHNvulrJq5YnRkOsjnm2pzid_Zd1iSv_QTTOa9ZPtBZzqnbD9aZQboM1UOUPegH9o90k5sQy2rxqN_ukYw9enmzOFnqPRKCmJTOfu0QnbW3mqN90ARG3AgfuEHvMULdw1O/s1917/_DSC5523.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1917" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6l2sV3ahDHoDYE4wK9I3nrKDLE72RUp6FcSXIcsqvkBbIUXmTP4nHNvulrJq5YnRkOsjnm2pzid_Zd1iSv_QTTOa9ZPtBZzqnbD9aZQboM1UOUPegH9o90k5sQy2rxqN_ukYw9enmzOFnqPRKCmJTOfu0QnbW3mqN90ARG3AgfuEHvMULdw1O/w428-h640/_DSC5523.JPG" width="428" /></a></div>On a cold Advent day, this is a great tea to pair with Christmas cookies! Its sweet taste works better than a tea that is too fragrant and whose <p></p></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-26583126603596215212023-11-27T23:53:00.001+08:002023-11-27T23:53:27.708+08:001 jour 1 thé: jour 27<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGs3VZx3k6aKy5ZJg6bywS0EQtHmsTFJYhZiBD8xT0O-qpwiV4YL4MkzjOOQP1Y0wzhijQOcWa7wPmV2jHnnuLn7BfTTo3n8Bwrv8afmp3hGY7cnfAitdksH_qdxlTFdOXGJfBtf7al1wBC7d1gRt4hoB66isMwNFJ6ZSw3_eaDtsglnSJ42T/s1917/_DSC6160.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGs3VZx3k6aKy5ZJg6bywS0EQtHmsTFJYhZiBD8xT0O-qpwiV4YL4MkzjOOQP1Y0wzhijQOcWa7wPmV2jHnnuLn7BfTTo3n8Bwrv8afmp3hGY7cnfAitdksH_qdxlTFdOXGJfBtf7al1wBC7d1gRt4hoB66isMwNFJ6ZSw3_eaDtsglnSJ42T/w400-h268/_DSC6160.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuuOibALq1wlf7VaWPdBIAPfUdbPxtXJVdBQLfVbMuQpq8ajDxey7NJQmsnk2SleJ9MF5fJsZPGljqd7zMK39UmVnyJl2yRJwaridMb2kTo87oVoAJ80sNLXUMHpEnoTfinVSyVGiBksXxZo8EOO2Ryfm1uerQbPZfdTvH6h_RgcubEROCCVr/s1917/_DSC6153.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuuOibALq1wlf7VaWPdBIAPfUdbPxtXJVdBQLfVbMuQpq8ajDxey7NJQmsnk2SleJ9MF5fJsZPGljqd7zMK39UmVnyJl2yRJwaridMb2kTo87oVoAJ80sNLXUMHpEnoTfinVSyVGiBksXxZo8EOO2Ryfm1uerQbPZfdTvH6h_RgcubEROCCVr/s320/_DSC6153.JPG" width="320" /></a></div>Jour 27: <a href="https://www.tea-masters.com/fr/the-rouge/1464-1441-2021-printemps-da-yeh-rouge-de-la-cote-est-de-taiwan.html#/1-poids-25_gr">thé Da Yeh rouge de la côte Est de Taiwan, printemps 2021</a>. <br />
<br />La période de l'Avent a officiellement débuté. Un chant traditionnel allemand dit que "les cloches ne sonnent jamais avec autant de douceur sucrée que durant la période de Noël"! Si l'on peut associer un son à du sucre, alors il doit aussi être possible d'associer le goût d'un thé sans sucre à de la douceur. Or, ce sont les thés rouges, entièrement oxydés, qui ont les saveurs les moins vives et les plus chaleureuses. Ces thés permettent aussi de bonnes associations avec les petits gateaux de Noël et autres desserts sucrés.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmKDGeLJEieUS85cs4kE_SHUhNnh3ff1s7sW95dvcJ7rBtqh_KPHt27H-EZAdKVtGu93h3CXO3apatv3oACKSquN3GI2-BepvCepLSEP94B7fr7ZASEDvKrtciTJtrx5F45fW2mAhjNWHu5uekR4qb4uRCBoqXnAH8q20-GQE99_ktVW_9aQH/s1917/_DSC6177-Enhanced-NR.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1917" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmKDGeLJEieUS85cs4kE_SHUhNnh3ff1s7sW95dvcJ7rBtqh_KPHt27H-EZAdKVtGu93h3CXO3apatv3oACKSquN3GI2-BepvCepLSEP94B7fr7ZASEDvKrtciTJtrx5F45fW2mAhjNWHu5uekR4qb4uRCBoqXnAH8q20-GQE99_ktVW_9aQH/w427-h640/_DSC6177-Enhanced-NR.JPG" width="427" /></a>Ce thé rouge Taiwanais est l'un de mes préférés. Il vient d'un producteur pionnier dans cette famille de thé à Taiwan. De plus, il s'inspira du procédé de cultuure des Beautés Orientales et bannit les pesticides afin de favoriser les morsures de Jacobiaso Formosano Paoli et des saveurs mielleuses. Cela explique son goût particulièrement doux. Et comme ce fermier torréfie bien <a href="https://www.tea-masters.com/fr/the-rouge/1464-1441-2021-printemps-da-yeh-rouge-de-la-cote-est-de-taiwan.html#/1-poids-25_gr">son thé</a>, il continue de s'affiner et de gagner en profondeur. <div><br /></div><div>Cette nappe de table à thé (Chabu) aux couleurs de Noël n'est pas sur mon site, mais si vous voulez le commander, envoyez-moi un e-mail!.<div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX8tPPSDeGSy07V3p0rxh_e6siRt-bLUgNoOJCbF2Rzn3DioU-Ik4JTBnMOSPtBFaJxzEmcfoncGEfkzlqyxNY7lmTr666WLA7JfkvhAO6BPdRQUoBQrjBJcKUc1OLpkYbT3CTJvuSErxH3hzIBJiQRQwiF8x5iaTevnOjmdGIfogq9RnxVSd/s1917/_DSC6179.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX8tPPSDeGSy07V3p0rxh_e6siRt-bLUgNoOJCbF2Rzn3DioU-Ik4JTBnMOSPtBFaJxzEmcfoncGEfkzlqyxNY7lmTr666WLA7JfkvhAO6BPdRQUoBQrjBJcKUc1OLpkYbT3CTJvuSErxH3hzIBJiQRQwiF8x5iaTevnOjmdGIfogq9RnxVSd/w400-h268/_DSC6179.JPG" width="400" /></a></div></div></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-13410651201164543112023-11-27T00:15:00.001+08:002023-11-27T00:15:21.836+08:001 day 1 tea: day 26, puerh gushu from Yiwu, 2003<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXD7C4ni2anXW6At_iGPTFGiFzefX5M9R8j9bDjv19fGk9Iv8mLbUtWy7zAsUaxYNpgVzaaFPnDXCGdlfx6s5Tv89TVBrfJa3rEuEusFuq91R_W8DjuMt7B4-rw43qpBdOx0K0Req40p8hPyD2pzaK2cxJYT0dG84xnPzUWsaDiSGl5Qimg74/s1768/_DSC6005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1180" data-original-width="1768" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXD7C4ni2anXW6At_iGPTFGiFzefX5M9R8j9bDjv19fGk9Iv8mLbUtWy7zAsUaxYNpgVzaaFPnDXCGdlfx6s5Tv89TVBrfJa3rEuEusFuq91R_W8DjuMt7B4-rw43qpBdOx0K0Req40p8hPyD2pzaK2cxJYT0dG84xnPzUWsaDiSGl5Qimg74/w400-h268/_DSC6005.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFT5zAyIQ2StDzxHRgUQmI6GF7mT_Z0eXlk1i2Kt1bwRmQsylSc3ZFFbyuSUQzbHaDB2M0nQVdvoiMYgv4GE_KcFxdxII2GZOjr2aY6G-pcLtokNmapPxXzPq3VokCl4g2INSfBMeP4i0EWdNQ7Qr1aJ6uHsKlerJMQzeTEXXehuxLL7-F9LU/s1768/_DSC6002.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1180" data-original-width="1768" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFT5zAyIQ2StDzxHRgUQmI6GF7mT_Z0eXlk1i2Kt1bwRmQsylSc3ZFFbyuSUQzbHaDB2M0nQVdvoiMYgv4GE_KcFxdxII2GZOjr2aY6G-pcLtokNmapPxXzPq3VokCl4g2INSfBMeP4i0EWdNQ7Qr1aJ6uHsKlerJMQzeTEXXehuxLL7-F9LU/s320/_DSC6002.JPG" width="320" /></a></div>Day 26: <a href="https://www.tea-masters.com/en/puerh/54-1469-2003-spring-wild-yi-wu-pu-er-qizi-bing-cha.html#/94-weight-10_gr">Wild Yiwu qizi bing cha, spring 2003</a>.<div><br /></div><div>This tea had to be in my November review challenge! Why? Because it's the first puerh I have collected, 20 years ago. If you have followed my blog for a while, you will already have seen this puerh brewed. It has also sentimental value, because I purchased a tong as a gift to mark his birth year. In the meantime, he has reached 20. He's too busy with his studies to drink tea, so I continue to watch over his tong, and drink from my stash!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHn3GsK7TvjgLf6z3A4KZBsn9DAkGUEL-Ej41itaSykzttGH1zOxWGXtNgmsQh6OKhq9DpJ0wcyZDCWUly66tjDumgCY_eBmSKh0rqJrSFD1v2oZ1TJtrnfDJ6UDG3Re7LM8NEXb3Qn4Qmck7D46rdia-wv2agNEaTVs_HtnJG6YtW1xzFiKR-/s1768/_DSC6015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1180" data-original-width="1768" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHn3GsK7TvjgLf6z3A4KZBsn9DAkGUEL-Ej41itaSykzttGH1zOxWGXtNgmsQh6OKhq9DpJ0wcyZDCWUly66tjDumgCY_eBmSKh0rqJrSFD1v2oZ1TJtrnfDJ6UDG3Re7LM8NEXb3Qn4Qmck7D46rdia-wv2agNEaTVs_HtnJG6YtW1xzFiKR-/w400-h268/_DSC6015.JPG" width="400" /></a></div>The color is quite similar to the puerh I had on day 24, because they are about the same age, but it feels a little bit more energetic, probably because the leaves have been pressed into a cake. This time, I'm using a tiny Yixing zisha teapot to show that puerh can also be enjoyed in very small quantities.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagYYIugjSR0UZnbhyNGCYj17wVhcnKjE3Dv1Au4NKt7RkyPBkuIGAmU8FDBw8adDjti0sbDPGje0pLDpT6WepJou5fZjTHsPENMfPPJjocDt5agobThf7PHmeFX4j-mJ8gF5FvZUShTQ5BLRxmg1RYSEk7fDN8g5PUIHEZJxQVjIcJ2G7hVhH/s1768/_DSC6011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1768" data-original-width="1180" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagYYIugjSR0UZnbhyNGCYj17wVhcnKjE3Dv1Au4NKt7RkyPBkuIGAmU8FDBw8adDjti0sbDPGje0pLDpT6WepJou5fZjTHsPENMfPPJjocDt5agobThf7PHmeFX4j-mJ8gF5FvZUShTQ5BLRxmg1RYSEk7fDN8g5PUIHEZJxQVjIcJ2G7hVhH/w428-h640/_DSC6011.JPG" width="428" /></a></div>The fact that I'm still drinking this tea with pleasure 20 years after first tasting shows that the tea lessons I received were not in vain. They helped me better understand what would improve with time and what not. Buying for drinking now or buying for the long term are quite different. In the second case, one has to be much more careful and knowledgeable.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqsIPsFk_mYXt_XBhkSSSW1iOrzw6WCotpAmX-LxKN6DUZe7LI6evprXJ-mXpKVT48Nf-st23x4ZBI43X4x51GfroI6I0fU6m-P3B2yokPCvUdCOugRyN6J8ALQesI_3GmSN5cuvOmVpNPqddHHz5JvLs6aQeMJ9YNyoFCRA5bSuPxIqHBOmO/s1768/_DSC6017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1180" data-original-width="1768" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqsIPsFk_mYXt_XBhkSSSW1iOrzw6WCotpAmX-LxKN6DUZe7LI6evprXJ-mXpKVT48Nf-st23x4ZBI43X4x51GfroI6I0fU6m-P3B2yokPCvUdCOugRyN6J8ALQesI_3GmSN5cuvOmVpNPqddHHz5JvLs6aQeMJ9YNyoFCRA5bSuPxIqHBOmO/w400-h268/_DSC6017.JPG" width="400" /></a></div><br /></div>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0tag:blogger.com,1999:blog-7326672.post-53183745083693834602023-11-25T23:51:00.002+08:002023-11-25T23:55:14.713+08:001 day 1 tea: Day 25<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFb3L5OHiObXDgZZVbJwYT168gwqRbeqr3HZO3dwIB1x03LXM2jZtD7sDQccXqKuXK9qoi_jJScJd_8Ur5SuJOlov5HsCSzJyFyvip3JnQJbS2YLzCHfiu8SOyI7EeSXU7Uql7Qd-xtSHmUWqXooqLI6tbvVZKUhGqzlT8BZGyLrTptwPhgmCx/s1427/_DSC6122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1427" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFb3L5OHiObXDgZZVbJwYT168gwqRbeqr3HZO3dwIB1x03LXM2jZtD7sDQccXqKuXK9qoi_jJScJd_8Ur5SuJOlov5HsCSzJyFyvip3JnQJbS2YLzCHfiu8SOyI7EeSXU7Uql7Qd-xtSHmUWqXooqLI6tbvVZKUhGqzlT8BZGyLrTptwPhgmCx/w400-h359/_DSC6122.JPG" width="400" /></a></div>Day 25 of my November Challenge. Tonight, I chose the day with the most meaning on this 49th day since October 7th. In the Chinese tradition, 49 days (7 weeks of 7 days) marks the conclusion of a cycle of mourning (there's another at 100 days and another after 1 year). The goal of my November is to celebrate life, beauty and tea with my daily Chaxi. I started to feel depressed with all the news of death, torture, bombings coming from Israel and Gaza. I had to do something, even if it's just to keep my sanity. The best I can do is to make tea, so that's why I embarked on this marathon. One rule in tea is not to speak about politics. It's divisive and there are more suitable forums or occasions. Tea is a time of truce and I'm glad that this post would coincide with the fragile truce we're in.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMML44hWQKhp8UyWx5uWZqVnjWKKhFBOl_v9j0UlUAlUPBX_jzLxE-EJBPLvsVuxYJRo9DS8_hs3KD2bxQHxysT8owmHJrZUE_xgE9yr6oNkxtdBt39k2LdYC9MQoGQsiopJgRMhFz4iYi97kTWLYBmtRR1XqkGZ-t4wl3H40gAYHtFig0nRK/s1764/_DSC6128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1764" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMML44hWQKhp8UyWx5uWZqVnjWKKhFBOl_v9j0UlUAlUPBX_jzLxE-EJBPLvsVuxYJRo9DS8_hs3KD2bxQHxysT8owmHJrZUE_xgE9yr6oNkxtdBt39k2LdYC9MQoGQsiopJgRMhFz4iYi97kTWLYBmtRR1XqkGZ-t4wl3H40gAYHtFig0nRK/w400-h290/_DSC6128.JPG" width="400" /></a></div>But if a tea should not be political, it should be personal in order to have a deeper meaning. My grandparents' hometown, Landau in Germany, is also the hometown of Anne Frank's grandfather, Michael Frank. Landau had a large and vibrant Jewish community and it's now gone following the November pogroms of 1938 and the Holocaust. My 3 months stay in an Israeli kibbutz in 1994 only increased my personal connection to Israel. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUyMMRHSLrneBEaUZk3Pd1DZLI9tphYHf54soNwDUBdwftapDmZaqU0zMJjHG77PFU6NXXoQlM_CEC4SSUFbOXuivJypkzYHnYMo0Biup6Lr-q6bMzia0bBkROVLCkBFH0b0l7fjT4TJQ__Idx9uKNOaxwyU-gC1rm60LGWOju6LNWlP3Bf7W/s2128/_DSC6132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="2128" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUyMMRHSLrneBEaUZk3Pd1DZLI9tphYHf54soNwDUBdwftapDmZaqU0zMJjHG77PFU6NXXoQlM_CEC4SSUFbOXuivJypkzYHnYMo0Biup6Lr-q6bMzia0bBkROVLCkBFH0b0l7fjT4TJQ__Idx9uKNOaxwyU-gC1rm60LGWOju6LNWlP3Bf7W/w400-h240/_DSC6132.JPG" width="400" /></a></div>1932 was the last year of peace for Jews in Landau and Germany, before the rise of Hitler to power in 1933. By coincidence or fate, I was recently able to collect a few Oolong leaves sealed in jar with a Japanese newspaper from 1932! At that time, Japan was a colonist power in Taiwan. Now it's a peaceful neighbor of Taiwan. Things can change for the better!<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbj0WjoaCXv6ZjvQKhyig1d1gLniVteOnOW9dnoN18ybeRbtK29QItS2_6okjjatZDd1NDOPnHQOFUkuR0oKb8MsYfhj7BPkNH1TnslayCx8JirmLXoTYcVqkikUUzDSb3gtk-_A0xEJJ_0zn5ZfM_KQMZURKk6mxc00C7NCtpHv6S8Xa8s7eM/s1917/_DSC6135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1917" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbj0WjoaCXv6ZjvQKhyig1d1gLniVteOnOW9dnoN18ybeRbtK29QItS2_6okjjatZDd1NDOPnHQOFUkuR0oKb8MsYfhj7BPkNH1TnslayCx8JirmLXoTYcVqkikUUzDSb3gtk-_A0xEJJ_0zn5ZfM_KQMZURKk6mxc00C7NCtpHv6S8Xa8s7eM/w400-h268/_DSC6135.JPG" width="400" /></a></div>The tea has a deep, pure taste. If high mountain Oolong resonate in you like a violin, this one feels like cello! The aromas are very old wood with a sweet undertone. It coats the palate and feels very smooth. The dim light of one candle adds to the bittersweet melancholy. The painting of mei hua, plum flowers, is the symbol of resistance and ability to blossom under dire circumstances (like winter, old age or tragic events). <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WnVUmDyn1xndz2-48ARM7jXT5W52EIXF9tUFUehYH9TZjyKtNZ3xMpUQP0EK3OsnOr0ZQTa1g0rfs77JCjoRCBUywPIlFJqcF33DIMS7teUfSolfz4qh4b5d3shv4hPVON1UZvslyXBbDdDY7ljtV9ADA3kow55CyC9SG3R-q0rQ7boH0BVC/s1917/_DSC6141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1917" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WnVUmDyn1xndz2-48ARM7jXT5W52EIXF9tUFUehYH9TZjyKtNZ3xMpUQP0EK3OsnOr0ZQTa1g0rfs77JCjoRCBUywPIlFJqcF33DIMS7teUfSolfz4qh4b5d3shv4hPVON1UZvslyXBbDdDY7ljtV9ADA3kow55CyC9SG3R-q0rQ7boH0BVC/w428-h640/_DSC6141.JPG" width="428" /></a></div>I pray that the light shall guide us towards peace. <p></p><p>Let there be life, hope and good tea! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizix4XliP9ihYJ6_KHJTi5WYTqkUeGctlRSL4p9Rkpov__wHQzsjyHY80v2QYVdpQWEMX3nzBLT2BhcJWoCYVU68aOdwg5K-bed1prRd3XO7dgA0jmV29JmvQhsD_Dp9UnGXVGhYCq4gUdaUTekZBu9cVrse2gbSQtGIb431eGISZbcq2tepeK/s1513/_DSC6145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1513" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizix4XliP9ihYJ6_KHJTi5WYTqkUeGctlRSL4p9Rkpov__wHQzsjyHY80v2QYVdpQWEMX3nzBLT2BhcJWoCYVU68aOdwg5K-bed1prRd3XO7dgA0jmV29JmvQhsD_Dp9UnGXVGhYCq4gUdaUTekZBu9cVrse2gbSQtGIb431eGISZbcq2tepeK/w400-h339/_DSC6145.JPG" width="400" /></a></div><br /><p></p>TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.com0