This is the second in a series of episodes where we want to focus on structure and texture in the nose and mouth. This time we compared our Traditional A Dong Ding against a light fragrant Alishan High Mouhtain Oolong (Noon Picked). This series is all about the details, and we are having a lot of fun fine-tuning our senses in the aroma, spreading, weight, dimension and angle of these teas. I'm already looking forward to the next few sessions!
We hope you can learn a lot about what we are looking for in a tea by listening to this series! I'm gonna go out on a limb here and predict that it will be best to start from Part one.
Reading Tea Leaves
Let Tea Brew Itself
The Intention Experiment
Tea Cups : Quality
Tea Cup Materials
Drinking Old Tree White Tea from Yunnan
What’s Your Intention?
Self Expression Through Gongfu Cha
Techniques For Brewing Oriental Beauty
Making Adjustments For Special Teas
Waking Up Aged Oolong
Being Present with Your Tea
Tea Class with Shiuwen | Finale
Tea Class with Shiuwen | John Brews ANOTHER Pot of Tea
Tea Class with Shiuwen | Techniques for Refreshing Stale Tea
Tea Class with Shiuwen | Practicing Connection While The Tea is Brewing
Tea Class with Shiuwen | Tasting for Agrochemicals
Tea Class with Shiuwen | Deeper Techniques in Water Flow
Tea Class with Shiuwen | Tea Tools : Sharing Pitcher / Gongdao Bei
Tea Class with Shiuwen | The Hidden Parameter in Tea Brewing : Waterfall
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