Tuesday, October 25, 2016

2008 Hung Shui Dong Ding (Taiwan Oolong Tea)

The higher level of oxidation and roast imparts a darker color to the resulting tea. On a deeper level the effect of traditional Hung Shui from Dong Ding is considerably more soothing and comfortable, and ideal for those who have a sensitive digestive tract. As someone who is sensitive I am happy to share that I can drink traditional Hung Shui all day without any ill effects. By comparison the nuclear green oolong tea that currently dominates the market in Taiwan is noticeably more acidic and drinking too much leaves me feeling jittery and unwell.

Tuesday, October 11, 2016

Cleaning & Sorting the Oolong Tea Cabinet

Cleaning and sorting through things is not a particularly fun task so it helps to that there are interesting items that act as motivation for the process. Bringing these oolong teas out from the dark was definitely an incentive.

Tuesday, September 27, 2016

A Tea Session w/ the 1996 Purple Dayi (Menghai Tea Factory)

The Menghai TF recipe teacake consists primary of plantation leaves that are chopped, rolled and blended together. It is a category of raw puerh tea that has a proven history of successful long term storage.