Lmst

President Lee Jae-myung will hold regular tea sessions with cabinet ministers before meetings, aiming to enhance direct communication and address ministry issues more effectively.
#YonhapInfomax #PresidentLee #CabinetMeeting #TeaSession #CommunicativeLeadership #MinistryIssues #Economics #FinancialMarkets #Banking #Securities #Bonds #StockMarket
https://en.infomaxai.com/news/articleView.html?idxno=86655

[Weaving the cocoon of tea]

https://www.le-cerf-volant.com/weaving-the-cocoon-of-tea/

#teacommunity #teasharing #wayoftea #teagathering #teasession

#Tea #TeaSession @tea

"Dark Bamboo" - #HeiCha in the Anhua style [Spring '17, CLT]

There is some confusion with this tea origin: on the package it's stated "origin: Mengyou, Yunnan", while on the site it becomes one from Guangxi.
Yunnan borders with Guanxi region, but in terms of terroirs these are really different places (especially when exact locations are not mentioned).

Dry leaves smell is intense mushroomy - close to what you find in a cuisine under "wood ear" name.

[1/n]

Piece of a whole pressed tea tuo, about 5 by 5 centimetres, cut from one of the ends of the tuo.

Photo by vendor.

Three pieces stacked in pyramid, lower two are wrapped in bamboo leaves and have a paper wrapper with an image of an old woman and few inscriptions in Chinese.
Top one is unwrapped thick sausage-like (from deli shop) piece of pressed tea leaves material.

From other photos it could be estimated that tuo (a Chinese term for pressed tea of different shapes) is about 5-7 centimetres thick and about 20 - long.

#Tea @tea
I use the tag #TeaSession from time to time, so what do I mean by that?

When I drink tea by myself, be it one quick infusion or a prolonged series with one or more tea, it's still not references as such and that's a deliberate choice.

This is like a disclaimer, that session includes some other people, talking, joking, maybe arguments - socializing in other words.

Tea itself could even be not the main theme, but I'm not translating everything.

So, let's have a cup (or more)!

[1/n]

more tea for the tea’s sake ^__^“

#Tea #TeaSession @tea

some #AnjiBaiCha I’ve had from the previous period of my life. this may be either Jade Arrow from Mei Leaf or exposed Zhejiang Anji Bai Cha from Yunnan Sourcing, but I’m not entirely sure which one it is, because the label is missing 🤷

gentle taste of maple syrup slowly descends into the salty pumpkin seed flavor and leaves a pleasant aftertaste, reminiscent of soy milk.

straight and thin tea buds and leaves of yellowish green color on a plain white rectangular porcelain saucer

two double-walled transparent glass tea cups full of green tea, standing on a small tea table made of clay with a stainless steel cover with water drainage holes. in the background there’s an empty glass tea brewer with wet tea leaves. in the foreground there’s a small stone tea pet resembling a frog sitting on a stone

tea buds and leaves of yellowish green color steeping in a glass brewer

#Tea #TeaSession @tea

From last Thursday:

"Concubine Oolong", bug-bitten #oolong of Qingxin DaPang cultivar, grown in HsinChu county in #Taiwan [Spring '20, TM], https://www.tea-masters.com/en/jassid-bitten/1416-1397-2020-spring-concubine-oolong-from-hsin-chu.html

Quite note about this sub-category and its processing details, https://learn.eco-cha.com/article/115-what-is-concubine-oolong

In short: bug-bitten (by grasshoppers) medium-oxidised rolled medium-roasted oolong.

I've ordered few packs of a sample size of Taiwanese oolongs from this vendor to broaden my knowledge about regional teas.

[1/n]

Wet leaves after the infusion in a porcelain gaiwan, seen from above.
Leaves have dark brown leather colour, few short stems are visible in a leaves mass.

#Tea #TeaSession @tea

Started with a #Shou #Puerh from Myanmar.
I ordered it from a local shop, which apparently had less than a cake of this tea - it's already gone from their site.

According to the label - 2018, #GuShu material.

Dry leaves smell like a fruit wood.

When brewed - taste like a very light shou, pretty much without any traces of a dustiness.

We coined a description - "fruit tree branches taste".

More or less just a curious thing to try once.

[1/n]

Tea cake wrapper.
There are labels in Burmese and in English.
English text says:
Original tea series of Myanmar.
Pu'er Tea from ancient trees in Myanmar.
Ripe tea
Limited Edition
Tea of Ancient KoKang Tree's Leaf
Weight 357 g Pu' er Tea
Kokang Self-Administered Zone

Dry leaves in a porcelain vessel.
Leaves are in spectrum of dark brown to light brown, reminds wood chips.
These are the leftovers leaves, other pieces were less broken and were more like chunks of a tea cake.

#Tea #TeaSession @tea

"B.A.D (Bizarrely Aged Dianhong)" which is described as "we don't know how it happened to taste like that, probably by an accident of fermentation". Yunnanese #DaYeZhong
[Spring `18, Meileaf]

First small packet of this tea amazed me and I scored to grab a larger volume. Sadly, it tasted not as I expected - it's really closer to #Puerh, if you strike out dusty taste of an attic completely.

My guest mistakes it for puerh every time.

Dry leaves in a white porcelain vessel. Leaves clearly belongs to a black (in Western naming) tea, but their colour are dusty brown with yellow tint.

#Tea #TeaSession @tea

next one was a bit of a trick from me for my guest: teas are very similar in their profile, where second offers something more, thus if you do not pay too much attention, it feels like the following infusion which finally unfolded the real potential.

Even for me, when I was tasting first infusion of a second tea, the difference was barely noticable.

"Snow Phoenix", #XuePian - #YaShiXiang or Winter Dan Cong [November '21, MeiLeaf]

Vendor provided flavour wheel for a Alishan Jin Xuan - described as mostly creamy tea with notes of minerals and green vegetation

Vendor provided flavour wheel for a Xue Pian Ya Shi Xiang - about the same level in creamy and mineral axes, with a significant addition in floral and fruit notes.

Dry leaves in a white porcelain vessel.
Leaves are of that gray-ish ashy colour that occurs on a way from a green to black through firing, with rare yellow stripes

#Tea #TeaSession

not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616

We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.

#Tea #TeaSession yesterday:
linear progression through four #oolong -like teas. Not too long in each one, more likely to give an impression of how similar teas taste.

Started with a "Classical Duck Shit Dan Cong" #YaShiXiang [Spring '21, YS]

I use it quite often as a starting tea for a session, even if I switch to something very different afterwards. This helps to create an aromatic, flowery baseline, to transition either something else, or convert to more nuanced and thus less mainstream teas

#Tea #TeaSession
"Sweet Ya Bao" pure bud white tea, Jinggu/Simao of Yunnan. Claimed to be from wild trees, purple leaf cultivar (you could see pink/purple spots in a bud).

I become a fan of this tea since the first brew some time ago, and I continue to enjoy it and share it with whom I may to.

It's both floral and bit watermelony in taste, shifting to more strong with 5-ish infusion.
[Spring '21 ,YS]

Dry green to yellow to pink tea buds, laying in a white porcelain vessel.

More open tea buds with signs of moisture in a brown/purple clay teapot.

#Tea #TeaSession
and now at home - to my teas.
Anhui green "Tai Ping Hou Kui" - long sticks of dried folded and straightened leaves.
Very light brewed, mostly to help with digestion, also bringing non-sugary sweetness (known as a "hui gan" feeling).
[Spring '22 ,MeiLeaf]

Long but short in width bright green tea leaves with signs of moisture in a red clay teapot, standing on a wooden tabletop.

Dry leaves of the same tea as in other picture, put in a porcelain white vessel to showcase the leaves.

#Tea #TeaSession
second half of a day session, after a good meal at a Lebanese place nearby - a bit of hummus, chicken shawarma and (of course) Zhourat herbal tea.

We live quite far from Lebanon, so herbs in that mix are far from being fresh, but still they gives you a nice refreshing light yellow liquor with all notes from its ingredients: chamomile, dried oregano, spearmint, fennel seeds, dried sage and lemon verbena.

And don't forget about how it's served - in a traditional copper teapot

#teasession

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