tag:blogger.com,1999:blog-27252543.post116003485739640849..comments2023-07-02T02:10:19.534-07:00Comments on Phyll Sheng's notes on tea, mostly.: TN: 2006 Meghma Garden Oolong, Kalikhop Valley, NepalP. Shenghttp://www.blogger.com/profile/17194361997640625710noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-27252543.post-59567364377477932322007-09-23T15:24:00.000-07:002007-09-23T15:24:00.000-07:00When it is established beyond doubt that altitude ...When it is established beyond doubt that altitude and cold winds gives Dajeeling flavours, Meghma's location is unmatched for and probably the best. Though the production is little and processing facility is still primitive, quality has tremandous potential to improve. The advantage of this upcomming mark is going to be its remoteness and thereby lack of pllution there. Once completed maybe in Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27252543.post-1160371355710435782006-10-08T22:22:00.000-07:002006-10-08T22:22:00.000-07:00I've been drinking this tea over and over again, a...I've been drinking this tea over and over again, about every other day. The more I have it, the more I enjoy its nuances. Granted the leaves are not whole or of better grade, the liquor coming from it is very pleasant, complex and uplifting. My family loves it, and I've given my whole stash to my mom-in-law who was quite enchanted by this tea. Here is me opening my wallet to get more from The~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27252543.post-1160185642364151732006-10-06T18:47:00.000-07:002006-10-06T18:47:00.000-07:00The zenism and hedonism concepts can be opposites ...The zenism and hedonism concepts can be opposites in certain respects, but for tea, my idea is that meditation is a 'tool' to get more enjoyment out of tea. <BR/>I'm not a monk either (lots of buddhists like tea here in Taiwan) and I also don't make the spirituality the goal. I also drink tea while browsing the Internet, answering comments like now... but I find I enjoy it most when I'm focused TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-27252543.post-1160159422089222082006-10-06T11:30:00.000-07:002006-10-06T11:30:00.000-07:00Let me remind you all that "gongfu tea" also exten...Let me remind you all that "gongfu tea" also extends beyond drinking until the tea exits the body... :)<BR/><BR/>But seriously. I understand that every endeavor when done properly and with passion is "gongfu", whether you are a tea master, a lawyer, an artist, etc. I'm a casual proponent of cha dao and "gongfu" in tea brewing (with much room for improvements). I like to balance the zenism concept~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27252543.post-1160102523181980072006-10-05T19:42:00.000-07:002006-10-05T19:42:00.000-07:00Phyll,No, I don't rinse the Darjeeling leaves. I s...Phyll,<BR/>No, I don't rinse the Darjeeling leaves. I seldom do it: just for older puerh.<BR/>And I like infusion no 3 best (for the Shiv Khola)!<BR/><BR/>Guang,<BR/>Thanks for reminding us that 'gongfu' goes beyond brewing. Let me add that it even goes beyong serving: the drinking also involves gongfu! One can be served the best cup of tea, but it won't taste good unless your mood is calm, at TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-27252543.post-1160092129267349422006-10-05T16:48:00.000-07:002006-10-05T16:48:00.000-07:00Thanks for the observation about the photo. I thin...Thanks for the observation about the photo. I think it may be our rather old camera at fault, or perhaps the reduced image quality when cropping it down to size. We're just starting this business, and investing in a high quality digital camera that takes great macro shots is high on our list of to-do's. Oh and we also need a better photographer...I'm taking names of volunteers!! :)<BR/><BR/>ThankAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27252543.post-1160084835503221172006-10-05T14:47:00.000-07:002006-10-05T14:47:00.000-07:00"gong-fu" is not just about brewing, I am afraid, ..."gong-fu" is not just about brewing, I am afraid, Stephane. <BR/><BR/>"gong-fu" covers the whole process from growing- harvesting- processing- storaging-brewing- serving. It's such a lengthy and labor-intensive process and requires so many knowledge and details to be right to end up with several good cups of tea. That we call it "gong-fu". <BR/><BR/>From the three small oolong plants in my Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27252543.post-1160073612212663102006-10-05T11:40:00.000-07:002006-10-05T11:40:00.000-07:00I agree with Guang here -- I don't know whose hand...I agree with Guang here -- I don't know whose hand was rolling what, but it's not what I'd called hand rolled tea.<BR/><BR/>Your picture of your pot reminded me I need to get a dish like that.<BR/><BR/>And please, I don't like saying this, but Stephane, spare us your ads while you're on someone else's blog.MarshalNhttps://www.blogger.com/profile/16776398824139018801noreply@blogger.comtag:blogger.com,1999:blog-27252543.post-1160072667509646182006-10-05T11:24:00.000-07:002006-10-05T11:24:00.000-07:00Thank you both for your insightful comments!Guang:...Thank you both for your insightful comments!<BR/><BR/>Guang: Indonesia (Java island), too, are following the footsteps of Chinese/Taiwanese style oolongs. I mused about one sometime ago here...<BR/><BR/>http://tinyurl.com/py6gf<BR/><BR/>Stephane: I stand corrected on my generalization of the "gongfu" brewing method. I agree that experimentation to achieve the best result for our personal taste is~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-27252543.post-1160063095040735042006-10-05T08:44:00.000-07:002006-10-05T08:44:00.000-07:00I also drank Darjeeling tea today! 2 samples from ...I also drank Darjeeling tea today! 2 samples from www.darjeelingteaexclusive.com: a first flush FTGFOP1 from Shiv Khola and a second flush (both 2006) from Arya Ruby. <BR/><BR/>I used little leaves and longer times to subject them to tea competition standards. The first was a little bit astringent, the leaves too green, but the smells very pleasant (reminded me of Marshmallow). The second one wasTeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-27252543.post-1160061392418163492006-10-05T08:16:00.000-07:002006-10-05T08:16:00.000-07:00I guess India/Nepal/Sri Lanka are all seeing to st...I guess India/Nepal/Sri Lanka are all seeing to step into the market of green tea and oolongs : ) <BR/><BR/>Hand-rolled have two main styles; Wuyi (long. stripe-shaped) and Anxi (pellet/fisted). Of coz, hand-rolling of pu-erhs can be a third style, but I think it does not have as much impact the above two styles.<BR/><BR/>From the picture of the unfurled leaves, I really hesitate to agree that Anonymousnoreply@blogger.com