Tuesday, April 8, 2014

Taiwan, Taiwan, Taiwan


Dear readers, dear friends. It is already ten days since my middle Europien foot touchTaiwan ground. Many, many things heppened. I am here for tea-tea ware experience and I am getting more then I expected. My plan was to write and post pictures on my blog reguraly, but technology is not on my side.I am taking a lot of pictures, making notes but it is almost inpossible to get all together and share it online.  Please, be patient. I apologize to all who contact me via email inlast couple of weeks. I will get back to all of you next month. There are still almost three weeks in front of me...It is very rich, inspirational time.

Under betel nut palms
Treasure
Formosa flavor


thank you for reading!

Wednesday, February 26, 2014

Tea riddle...





Early morning, spring in the air
I was drinking a very nice tea these days. It rarely happens to me that I prepare the same leaves for several times in line. I enjoy it so much that the competitive part of my brain would like to call it "the best sheng of 2013 I have tried so far" Its name and origin lets be hidden for a while. I am going to send 10g of it to the first one who will find out about which tea I am talking here. Just guess and post it to the comments section. Your clue let's be the music below...





Thank you for reading! (...and also for listening and the guessing this time)

Saturday, February 8, 2014

Bulang brotherly competition



When I am drinking tea I am usually far from referee's state of mind. I do not drink tea to find the best one but rather try to cultivate myself through the leaf. In this spirit, side by side testing here is not about looking for the winner in intransigent fight. I like how it force my senses to be focused. It is like sitting in dark forest, listening to all sounds around, trying to softly emphatize to all those stories out there. But here it is not about hearing. Taste, smell, feelings in our mouth, throat and our body are things which count.





Three samples from Bulang villages were gifted by friend Peter of Pu-erh.sk. I did not remember with what storie were those leaves given to me. And I think this is for best.


Three bags with nice chunk of cake in each. Ji Liang, Man Nui and Man Xin Long are names of villages as I read them out. All with 2013 label. I thought that it would be interesting to take pictures of each, wet leaves, first brew, second brew...till left over leaves. But during the session I have realized how pointless it would be. Leaves are very similar, brews with slight variations, even if I have them in front of me live I can not tell which one is which and why. Differences are there but impossible to take a snap of.

Leaves are grey green, in all three cases with hairy silver leaves mixed with dark green ones. Leaves are rather big, with maybe just one piece of stem for 10g of tea. All three samples looks clean and smell as fresh sheng from south west of Xishuanbanna. Heavier tones of citrus fruits, flowers and even chocolate.


After rinse, I spent quite a while with smelling, nose deep in my small shiboridashes. Man Xin Long was the strongest, heaviest in this point. Even after this "smell chapter" I knew: Three times 3,5g of such leaves will be quite an experience, especially for my morning empty stomach. But there is no way back now!


After first two brews I made some notes and all further cups just confirm those findings. All three teas share basic characteristic of good forest Bulang. Pungent smells, strength, bitterness. It starts shortly in second brew and keep going much longer then one morning driker can take. Brews of of Man Xin Long was darker whole time, strongest guy. Ji Liang shows what I appreciate most: purity and sparkle like feeling in mouth. Just Man Nui was a little bit watery. Maybe without side by side comparison I would not notice. But with the same amount of leaves, brewing method and time, brew look a bit cloudy and taste was a bit watery (when bitter and strong). I would be curious to hear what makes that difference. Less sun during withering, bad weather?


After maybe six infusion (3*6=18 cups of strong bulang leaves, don't do it on empty stomach!) I give it a brake, return to my tea table in late afternoon. One warm up/wake up brew and teas give another four, five rounds. It was still good! I decided to visit Pue-hr.sk eshop to check prices, availability or any other informations. But unfortunately, any of those teas are there. Writing directly to Peter, I got quick answer. And pretty interesting. All those teas come from last year spring trip to Bulang, where Peter met with TwoDog of White2Tea (If the Bulang material in that "New Amerykah" cake is as good as those samples, I have to try it!) and Eugene of TeaUrchin. They pick some moacha which they like and TwoDog had let press some cakes, just for themselves. Reading this answer I have recalled one very interesting Eugene's blog post from last spring. Enjoy the reading, down the article you can find more of the story. And stealing Eugene's picture, here they are: Three Tea Musketeers.

Tea connects people, that is (among others) what I love about that plant.
At the end, lets play some music...When I was about to be slowly defeated by power of those teas, my thoughts were: It is killing me, but It is killing me softly.


Thank you for reading!


Monday, January 13, 2014

Pots and Tea Club- Openning!



Pots and Tea Club

I am going to try new project this year. I am going to open new blog with label "Pots and Tea Club". The name suggest that it is linked to this original Pots_and_Tea blog. "The Club" means here that it is going to be for those of my readers, who are more interested in my ceramic work then our tea/teaware musings.

  I never wanted to burden this blog with sales, offers or any bussines related things. I would like to keep it this way. New "Pots and Tea Club" is here for you, as a clean and simple way how to see and  reach some of our new creations. Time will tell, but I would like to make it more then just a "sale space". If you are curiouse to see how it works, please visit this new page. Thank you in advance for any comments, suggestions or ideas how to make it better!

 Every morning, something new is coming...


























Thank you for reading!