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.
High Mountain Blind Tasting : Gongfu Brewing
High Mountain Blind Tasting : Cereal Bowl Style
Spring Baozhong Party!
Spring High Mountain Oolong : The Butterfly Tea
"Singing Brook" Charcoal Dong Ding
This Lala Shan is like a Sah-OO-nah
Fundamental Structures of Tea : Scent Pt 2
Old Growth Tie Guan Yin
Fundamental Structures of Tea : Scent Pt 1
Fundamental Structures of Tea : Body Sensation Pt 2
Fundamental Structures of Tea : Body Sensation Pt 1
Fundamental Structures of Tea : Throat Sensation Pt 2
Fundamental Structures of Tea : Throat Sensation Pt 1
Fundamental Structures of Tea : Aftertaste Pt 2
Fundamental Structures of Tea : Aftertaste Pt 1
Fundamental Structures of Tea : Nose and Mouth Pt 3
Fundamental Structures of Tea : Nose and Mouth Pt 1
Rise of Lo-Shan Hongshui
Return of the Lalashan
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