Phyll Sheng's notes on tea, mostly.

Last Saturday on January 7th, 2017, I had the pleasure of meeting James Schergen (of TeaDB) for the first time. James was in my neck of the ...

This post is about the Menghai Dayi 2006 recipe number 0622 batch 601, 200 grams cake version.  This particular tea was obtained from a tea ...

As autumn settles in and the air grows cooler, I have a tendency to prefer drinking aged, highly-roasted oolong over other types of tea.  I...

These wood-fired cups were made by a talented Taipei-based pottery artist, Mr. Emilio Jose Del Pozo, and they were fired in a kiln at the c...

A few days ago, I received a shipment of some tea from Wistaria, a well-known tea and cultural institution in Taipei.  Included among the t...

There is a certain ethereal and charming beauty about the appearance of crackled patterns on celadon teawares.   Made by a Yingge-based k...

Disclaimer : please use good judgement before attempting the method written below.  The risk of damaging your pot exists, and I assume no r...

This post is about 88 Qing Bing, thin wrapper version. § A BIT ABOUT 88 QING BING The 88 Qing Bing ("88QB") tea in this post w...

On the 11th day (Wednesday, Sept. 10, 2008), I ended my tasting of a well-crafted 2004 Wuyi Shuixian oolong that was harvested from a 200+ ...

The use of wine terms and allusions for tea has become more popular in the past few years. While I'm not a linguist, my guess is wine te...

Last night, after drinking Toki's yancha oolong brew du nuit (steeped from 9am to 9pm), I decided to look for another yancha tea among...

Today, I enter into my 6th day of tasting Toki's Wuyi oolong, which according to his blog was harvested from a 200+ years old Shui Xian...

I always welcome with delight the latest quarterly catalog from Upton Tea Imports when it arrives in my mailbox. Even though I rarely orde...

Parameter : dry leaves 3/4 pot full , compacted by tapping the pot gently to settle the leaves down. Flash rinse. Gentle stream of boiling-h...

...a tea tasting marathon session, that is. I am conducting my first drawn out, detailed tasting session, which may last for weeks (one tea)...