Just two roasted teas! This session we tasted two roasted oolongs which I chose and placed on the table without telling Shiuwen what they are. We wanted to have a grounded session focused on the sensations of these teas in our mouths and noses. Flavor, texture and aroma. Also, I'm a little obsessed with chili at the moment ;)
Comparing Cliff Teas with Cousin Jake
Spring's Aroma Dong Ding
Modern Muzha Tie Guanyin
Shan Lin Xi High Mountain Oolong
Rooted in the Tea Pipe
Farmer's Choice Baozhong
Gongfu Hong Shui
Charcoal Dong Ding
Taman Shan Hongshui
Loose Tea Broth
Dark Roast Alishan
Red Peony with Oolong Owl
What Does It Mean to Rest a Tea?
Why No Brewing Guidelines?
Revisiting the Same Tea Every Day
Little Iron Bush
Stories from Dong Ding Plateau
Structure of a Tea
Comparing Crimson Lishan Harvests
Oriental Beauty
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