pondelok 12. októbra 2015

Harmlessly passing your time in the grassland away

Another tea from our "distant-tasting-sample" collection is green Lu Xue Ya which is one of the tea that had been mentioned at this blog years ago. Anyhow it is quiet and light green tea with slightly memory on summer. Lu Xue Ya means "green snow" and one of the popular way of prepararion is call maceration which means brew in cool water.

However, the weather don't seem like sumer, I choose the traditional way - in 70°C water. The smell was nutty with cream structure later I more realized the light grassy fruitiness. Whole tea was light and clear, there was absent something disturbing. Drinking was pleasantly cooling my tongue.

I thing that Lu Yue Ya is great tea for hot days where you are not interested in complicated complexity and different dimension, you just want enjoy the simple tea.

- Matej

In past, I used to buy Lu Xue Ya mainly because of flexibility of its brewing regarding length and temperature. One would have to try really hard to overdo the preparation of this tea to the extent when it would be literally spoiled. After my yesterday drinking, I can extend this presumpption also to other domains, since I challenge myself to drink it in the dark and chilly site between park and forest just by nightfall-not ideal conditions to enjoy tea at full blast.

Yet, I cannot complain. Tea leaves had sweet, fruity smell similar to the ripe apricot, honey and pineapple skin. For those who drank 2013 Nepal Sandakphu White Delight also from teatrade.sk, this Lu xue ya reminded me most of what I can remember from it after two years.

The brewing occurred in water of various temperature-from 70 ºC to 100 ºC, while the taste was quite persistent and intense: sweet, dry, apple-like with a bitter woody nuance, which seems to present the only danger for this tea, if overdone. The long lasting aftertaste was smooth and dense at the same time. Interestingly, the smell of wet leaves started to be more and more resemble fresh, raw vegetables- shift which is so frequent for Japanese tea. Eventually, what characterises this tea best is perhaps the way how it blurs distinction between “vegetable sweetness” from “fruity sweetness.” Since I do not eat vegetables and fruits at the same time, now I have at least hint of what it is like.

pondelok 28. septembra 2015

Sunday morning Praise the dawning: Dung Ding

With my tea friend Denis is spending following semesters in England in Leeds, we have decided that is good to stay in "tea touch" and drink the same tea in time to time. So, we bought few samples, make the schedule and enjoy the tea :) Also, we came up with the idea that we would like share our experiences and toughs on blog. So, this is the first post about Dung Ding.


After a rushed bike journey during which I almost run down two squirrels that run into my forest road, being here in Meanwood park, Leeds, while smelling the twisted tea leaves of this oolong in my in shiboridashi shortly before sunset seems to me as if I got to squirrel paradise. The sweet aroma of honey, butter, nuts, which all together reminds me of puff paste, is refreshing for a start. Once the leaves are poured by water, they release discreet lime tones as well, which from time to time turn into a neat apricot nuance-yet of much more diminutive sort than the one present in young shengs.

The brewed tea pleases my tongue with extremely smooth and tickling taste, which could be best described by almond. Perhaps one could try to put almonds to the caramel or sugar and test on his own whether he can find this similarity. It also contains an oily element, as Matej has mentioned, but of a considerably slower and “hobbling” kind than gyokuro umami, which is more deep, instant and marine. I guess it reminds me of creaminess that you can find by licking pure butter by itself. All in all, I appreciate this oolong so much that do not regret buying 50 grams of it. Also, I will remember it as the tea during drinking of which I saw how squirrel nicely can swim for the first time in my life :-)


Sunday morning
Praise the dawning
It's just a restless feeling
By my side

I enjoyed the Dung Ding at my room and hoping that my recent flu hadn't influenced my observations (thanks to Denis's comments I can admire that are very similar even thought I didn't feel the best).

To identify the properties of the tea I would say that it has nice light butter-flowery smell and the flowery element seemed to me as I visited the florist's shop. Also, I found there light tones of honey and nuts. Well, the taste was smooth and sweet with the element of the mentioned "florist's shop", the aftertaste was acid-bitter as green apple. The whole tea has buttery and oily structure which was very pleasant for my thong.