Journal
Tea notes, mountain context, brewing records, and manor updates.
When speaking of tea's flavors, tea lovers often quote the saying, "No bitterness, no astringency — it is not tea." The so-called astringent sensation, also called the contracting sensation, is not actually a taste but a tactile feeling.
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When you pour hot water into a teapot or tea cup,…
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Drinking tea, especially Pu-erh tea, is certainly not a simple matter. For many newcomers to Pu-erh, two very common descriptors for tea liquor are "strong" (nong) and "thick" (hou).
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Without the spring breeze, it does not peek through; only as sunlight sheds its youthful green. It is spring tea season once again — the mountains awaken, and the tea rests in the tea farmers' fingertips.
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When brewing tea, we often observe tiny white or golden fuzzy hairs attached to the tea leaves, floating in the tea liquor.
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Are the Strength and Thickness of Tea Liquor the Same Thing?
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Truly understanding Pu-erh tea and enjoying the pleasure of tea appreciation is not easy. Beyond requiring long-term personal experience and accumulated knowledge, it also demands a rich intellectual framework and an appreciation for the art of living.
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Yesterday, we began with color and aroma, giving an overview of the key points for appreciating raw Pu-erh tea. This can be considered the first impression of a tea.
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The reason Pu-erh tea has maintained such vigorous momentum over decades, even recovering quickly after several setbacks, lies in one of its characteristics that completely distinguishes it from other tea types — "the older, the more fragrant.
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Appreciating a cup of ancient tree tea often carries an atmosphere of solemnity and slight tension, after all, one is facing tea from ancient trees that have grown in the forest for over a hundred years.
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Coming from the "collecting market" and heading toward the "drinking market," mid-aged tea has won the favor of many seasoned tea lovers with its cost-effectiveness and quality aging foundation.
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