It's Christmas Eve and we are set for at least three different parties. My sophomore class number three will be having a Christmas party at 1550. I have been having Christmas parties in my classes all week. A great way to do Western culture! So far I have attended four parties with yesterday's two classes combining to have one party. It was great fun.
Today after the class party at 1550, we have been invited to celebrate with the Dean and other faculty members with a dinner at 1800. Finally, at 1930 the students of the Foreign Language Department will have their party. So little time, so many parties.
My good friend Bogdan (an American here who has a computer software company) had his wife drop by to give us a huge tin of Huangshan Mao Feng. Another of those "top ten classical teas of China." I could not wait so we opened it and tried it.
Weiyan, Bogdan's wife, brought the tea in this bag. Obviously it came from a Huangshan place.
The actual tea was housed in this huge beautiful tin. We are talking a lot of Mao Feng here!
The Mao Feng tea leaves were a lot bigger than the Emei Mao Feng. One of these days, we will sit down and do some serious comparison of the Mao Feng and other teas.
Close up, the leaves are various shape with some having hair and others just folded nicely. This Mao Feng also has a lot more green to it than the stuff we buy from Emei.
I used my new pot and Induction Tea Cooker to make this Huangshan Mao Feng. The results were excellent. This tea lives up to its reputation easily. It is a bit heavier than that coming form Emei but also sweeter with more delicate undertones. Once again, who would not like such a fine tea as this? It is truly a great tea.
I did five infusions with these leaves but really only got two good cups of tea. After the third steeping, the tea was pretty weak and lost any meaningful sensations. Green tea is only good for two and, at the most, three infusions.
The purest form of gastronomy is Tea - (This is an improved translation of an article I published in French a few days ago.) The way we practice skilled tea is gastronomy in its purest form. Te...
5 hours ago