Dragon from Bulang mountain

As usually I will try to say a story with me and tea as main characters. The story still goes on- We are (the tea as well as myself) getting aged. Or just getting old?:) We will see. 

I got this tea quite a while ago from one of my favorite Czech tea suplier  -LongFeng. The owner of the company started produces his cakes in 2009. Usually in several small series from different "mountain" of Yunnan. I liked both 09 and 10 teas I have tried before so I was curious to find what is in this nice, small package.

There are few interesting points, which I should probably mention. It was made from Gu Shu maocha gathered 15km from Lao Ban Zhan. Spring material pressed in August. It is offered as one half of wedding edition together with "Phoenix from Bulang mountain". Some of my friends do not like it and at the same time the owner of the LongFeng call it "this tea is the highest and finest tea we have ever offered in The LongFeng Exclusive Production".  Ok then, let’s see what is inside that package...

Scent of dry leaves is strong, heavy with very light smokiness behind. It seems to me that this "smokiness" almost has disappeared during couple of months I have it at home. Although the aroma of those leaves is quite strong it is not easy to identify all particular ingrediens of this "soup". Maybe kind of flowers I don't know? Spicy honey?

All infusions were clear with nice feeling in my mouth and throat.

Many young shengs I have fit to two categories for me- First it is "good for drink it now" or it is too wild, too sharp to be enjoyed without aging. Here it is something between- One year after pressing it isn't "an easy-tea to drink". It is strong, with very complicated taste. There is also bitterness of wormwood. This bitterness and young power don't forestall to me to enjoy it, it is not overwhelming. But for sure, ten years in one of my puer jars will show us more. Maybe the friend who didn't like it will also change his opinion then. Maybe he is going to regret that he didn't buy few of those small cakes as I did. And I will have an opportunity to invite him for cup of the tea. 

This tea is also a keeper. The taste of soup holds on its position for many infusions. Only slightly changing and developing thru my tea session. It is also not so easy to destroy it (compare to other fresh shengs I have). But still, it is better to be careful- we are talking about young guy here.

A week ago I got box of treasures from Nada. It was interesting to compare this fresh, 15km from LaoBanzhang picked tea with the 2005  GanEr Lao Banzhang 

I got from Nada. Of course, it is as compare apples and pears but still- I have found some essence of those teas very similar. One reminds me another when I have tried them at week intervals. I hope to find time to prepare those teas in line to see how much I am wrong here.

Leaves of the Dragon from Bulang mountain are small but strong, with many tips.

You can see on pictures here a small teapot which I got as a present during my last year Korean trip. I like its small size and simplicity. It is probably piece from big series but the quality of the clay is quite nice. There was interesting discussion on The Listening to Leaves blog related to this kind of the teapots. The ball filter is not perfect here, probably too complicated for such small piece and for pressed teas. But it is not such big deal and I like to use it.

It is very nice to take your tea accessories outside. When you are sitting outside during sunny morning you can see your cup of tea in different light. Please lets go outside and enjoy your tea under a tree. Thank you for reading.

Red Water from mountains

Another tea experience, I would like to share with you, arrived from Taiwan in January. It is not easy for me to write shortly and concisely all I would wish. Each new tea I have, teaches me (and usually pleases me) from very beginning - first look at the package, reading the name, first smell and observation of dry leaves. Than, when the time is right - first brew and first sip of the liquor. I am looking for the right setout with each new companion on my Way of Tea.

color of leaves goes from light yellow-green to dark green

Gao Shan Hung Shui Oolong
Origin: Shan Lin Shi, Taiwan
Harvest: Spring 2010(June 3rd)

 In this case it was package from Stephane Erler, so I knew for sure - it will be interesting. I opened the vacuum sealed bag and nice, roasted aromas reached my nose. I was drinking some aged oolongs before and my first thoughts were "this could be interesting to store!"  Gao Shan Hung Shui we can literally translates as "high-elevation red water". Maybe some more educated reader can tell us why "red water"? Anyway, Hung Shui usually refers to more traditional way of processing, which is not so common these days. Higher oxidation (more then 50%), slower and longer roasting is what also characterized this Gao Shan. I wish to see and experienced this processes live.

I like how the celadon cup have liven up the set.

first infusion is yellow green

Enjoying this tea, I find very difficult to describe individual tastes and fragrances there. Fragrances are not "popping" but rather calmed by the roast. At first, this tea resembled, in my mind, YanChas, but then I realized - the roast is not so strong and flowery scents are not from cliffs of Wui, but from mountains around Shan Lin Shi. Soup is definitely not watery, but not so creamy and thick as I know from other GaoShan oolongs. 

Thinking about it - the best thing, I find on this tea is its evenness. In the taste and fragrances as well as in mouthfell and aftertaste - there are no sharp edges. This kind of "serenity" allows to drink it often, but it is too good to be called the“everyday tea". I also find pleasant how its late infusions are still enjoyable. As the roast "calm down" fragrances in the same time it makes them deeper and long-lived.

I am glad to say that spring is slowly coming to our country-side. From my childhood the barbs with "lamb's-tails" are sign and symbol of the spring. I bring them with the mornig sun around on my tea table. We usually associate certain tea with certain kind of whether or season. In case of this Gao Shan there is no one mood to link up with. But during cold spring morning it works very well.

Wet leaves of the tea are green, with brown-red oxidized rims and spots. You can find mixture of different sizes, some leaves on stems some individual. If I should make a conclusion I would like to learn more about Hung Shui process and try more Hung Shui teas. And also try to store this tea (or similar one) for few years. I think the roast, oxidation and quality of this tea should be good presumption.