I unable to complete a ticket right now. I have yet a lot of written but not illustrated and, conversely, many photos without text relating thereto. For months now I think with a friend on a new format blog, but I constantly change my mind every four mornings. Finally, always work, for the months to come. In short, I feel like in a transition period.
That said, I still have some stuff to tell. Lack of time to devote to a ticket better built, here are some ideas loose, echoing my previous post.
work at home can identify new areas suitable for tea. On the front of pu-er, I democratizes Use zhong sheng for, knowing that I have not very old. This is not what I drink most of the time anyway, but a pending order will change things ...
So, my old Yixing currently working on the rocks and is doing wonderfully. The Shu do not change them each container. Fact: I like them less and less zhong.
THE novelty is the arrival of a new teapot: Watanabe Tozo a new arrival from Akira Hojo. You can see on the pictures of this post but I will devote a special moment. I do not comment too much yet. She is running-in phase and I also because I've never brewed a pot as "large" (17cl) and it requires some adjustments dosage level and time. She used a priori for Gao Shan Cha, at least that is what I work with it. Small spoiler: it rules.
Born of a good surprise impromptu test: I do a lot in my Dan Cong Yang Wen Ji and I am very satisfied with the result. The floral and fruity especially apparent in a very classy. Moreover, its size lends itself well to these rather expensive teas in general, even if its shape better suited to teas that rolled flat. I'll leave it there for some time. The honey will make the head but zhong them look great at the moment.
A Gong Xiang while others rely teapots ... Indeed, the honey is good, whatever the duration of infusion chosen. The report will be different but still interesting. I quote the Mi Xiang Wuyi Wulong and Taiwan, two references to the great house of 3 teas, expertly recommended by lionel.
... long infusions on four teas: shu cha, roasted wulong, gao shan sheng cha cha and. Finally, I test now the very rolled roasted wulong: Tie Guan Yin Stephanie and number 2 of the 3 tea house. My preference goes to the first but both are good. However not easy to discover the secret of these teas. For now, I've succeeded with that zhong very long time, but I'm doing tests Zisha me hopefully lead to a better understanding.
This year, no shincha Japanese. Firstly, I am too busy with the tea I brought back from Japan last winter and then I'll spend this spring in Wulong costs and especially to Baozhong Wenshan. I wait impatiently on this order Stéphane.
That's the latest. I not bad news in the coming weeks. In the meantime, keep well!
you soon.
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