Saturday, November 14, 2009

2009 Fall (mid Sept) Teamasters Hung Shui Oolong, Feng Huang, Taiwan

Stephane kindly sent this sample, this wonderful sample...

Directing them into yixing, the dry leaves smell a roasted sweet grain- first suggestion of roasting. Boiling water is left to cool just for a bit before it awakens these roasted pearls.

The first infusion is a touch chalky with notes of light creamy hay sweetness- honey sweetness. Immediately this first light brew feels very harmonious in the mouth, in the soul.

The second infusion brings with it bitter but smooth flavours of roasted honey with the softest faint fleeting floral taste that brightens the nose.

The roast of this tea is what harmonizes it, makes it feel so whole, so complete. It brings out the flavour without drawing attention to its 'roasted' character.

The third infusion has a smooth un-offending bland nuance to it which plays with sweet tones of sweet grainy honey. Soft roasted barley lingers on the breath.

The cha qi is warm and soothing as it reassures ones active mind. The roasting of autumnal oolong does much to harmonize its energy. If an optimal roast is achieved, this tea being a prime example, the energy of the tea becomes more complete. Ascending and descending energies complement not only the flavour but also the qi.
In the fourth infusion this tea's flavour starts to become sneakier, its thick, viscus feel in the mouth is still quite satisfying.

The fifth and sixth infusion bring only grainy, rough, earthy tones with very little sweet notes to be found. A few faint, gritty honey tastes break through.

The seventh infusion is left overnight. One awakes to thick, oily, yummy, honey water. An earthy floral taste makes its last attempt in this cool cup of tea.

One enjoys the cool tea in this way, admiring the brilliantly roasted wet leaves so early in the morning.



Unknown said...

That's anice, little pot! Where did you get it?

Great posts, as always - keep up the work!


Matt said...


That little pot is a big pot.

It was a gift from a Korean teamaster who purchased it in Guangzhou. It's a real beauty, a real peice of zen. The pot was handmade by Yu Ji Mung and Yang Lim Beup when they worked for the famous yixing company "Gum Sa Do Yae". In 2007, the company stoped production after these two artist, their best, left to create their own kilns...

Perhaps one shall have a post about this pot in the near future.

Thanks for your interest and support.


Unknown said...

I'd be happy to see a post about this pot and the potters.

Matt said...


On it. There be a post sometime within the next week...

Any more requests? Anybody?