Issue 28 on 4 February 2016
How to Make Tea by Brian Keating and Kim Long
I'm always excited when I hear about new tea books so I couldn't resist snapping this one up when I had an Amazon credit to use up.
Interview with TJ Williamson of The World Tea podcast
TJ: I believe my origin story is similar to many others; I grew up with the teabag and thought nothing of it. I believe I would continue to think little of tea if it weren’t for my love of skiing and being witness to a revelation that would spark my curiosity.
This post is a review of an Ishizuchi kurocha branded as Tengu kurocha, and produced by Satsukikai (さつき会)
Wuyi mountains – home of rock teas
The Wuyi Mountains are a mountain chain in the northeast of the Chinese province of Fujian. It stretches over more than 500km along Fujian’s northern border with Jianxi province. According to legend, the mountain range received its name based on the story of two brothers Wu (武 = ‘Krieg’) and Yi (夷 = ‘Barbarian’), sons of an alleged descendant of the Yellow Emperor living in the area of today’s Jiangsu at the time of the Shang dynasty (1880 – 1100 BC), who after the breakout of unrest in Central China fled to the mountains of Fujian. Today, ‘Wuyishan’ also forms the language border to the north Chinese speaking Jianxi, whereas the Min dialects spoken in Fujian are closely related to the dialects spoken in Taiwan.
2003 Xiaguan Iron Cake
This is the 2003 Xiaguan Tea Factory iron cake. I had purchased a few of these cakes during one of my Malaysian trips in December last year.
Shu, bit and bit more
Then, before I noticed it, I have been drinking more and more shu, and enjoying it more and more. I analyzed my behaviors and now understand why I enjoy shu more and more. The simple truth is, I've come to enjoy more of things warm, mellow and rich in a peaceful way, because I'm AGING!!