I've got a bevy of samples to review, starting off with this medium roast Lishan oolong.A quick glance at their website reveals that it was made from the Qingxing cultivar, otherwise known as "green heart", at an elevation of 2,300 meters. I love that they show specifically where the tea is from, right down to the village.Teas grown at over 1000 meters are considered high mountain oolong, otherwise known as gaoshan.
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The oxidation level is around 40% which is right where I like it, not too green but not so high that you won't taste the character of the tea.
The roast was at the forefront for the first few infusions.
Ideally, a tea vendor should be able to supply this information and more about their offerings.
Songyi Tea is a new find for me that does exactly that.
Too little leaf and too much water make for a weak cup of tea.
Even for a western style brew, 1g per 50ml is not nearly enough for a tightly rolled oolong.
We find simply decorated caddies in well figured veneers such as partridge wood, satinwood, burr yew, hare wood flame or fiddle back mahogany and others. Extremely rare is the use of carving in strong classical designs.
Wooden caddies of this period were usually finished in wax and turpentine and good examples have built up a mellow rich patina.
These are single wooden caddies made by turners in the shape of different fruits, mostly but not exclusively, apples and pears.
These were turned rather crudely and it makes me wonder how many were made by grandfather when the family apple tree was felled. Some which have survived with a good patina or traces of old colour have a certain rural charm, but I suspect it took the 20th century collector to raise their prices to such heights.
I bumped up the leaf volume to my usual 6g in a 150ml gaiwan and the results were much better.