I do not know as popular among ... Germs! This has been a week they become embedded, they'd rot in life take away the taste of everything, I mean the sense of meaning, of course ... Until yesterday, everything was bland and tea was only the colored hot water. But now things are better, I barking more and my nose starts to regain what it does.
Month of March, the month of kindness, I hope so and I want to believe spring is almost here and many things associated with them: meetings over tea among others, although I had to cancel lunch with tea this Sunday, but another date is already scheduled.
I'm back again in my den where I prepared a tea that will taste this time. Even "weak", I delight.
And this beautiful book to make me dream once again it has to do with the tea of the day.
Indeed, it is a Temi I chose for my return to the world of flavors and taste sensations. Among other treasures, this book includes tasting notes that make me dream in style and often helps me to put words on the flavors.
"A powerful perfume of apricot tickles your nose when you sniff the leaves green and tawny, slightly irregular."
"The apricot gives way to the fishing ripe and warmed in the sun. Without complexity, these sheets provide nevertheless a good aromatic intensity.
"These notes mature peach, plum and muscadine grape are reminiscent of an orchard on a warm summer day, when still air is broken only by the buzzing of bees. Without achieve the complexity of large Darjeeling, or their length, this tea immediately seduced by its roundness, good size and maturity. course I can never speak as well but this poetic approach fills my wants and delights me as much as I finally found part 2 of my senses needed to appreciate this liquor that I had to spend eight days since, Mars will be a great month, I "feel" what happiness found ....
Fanou and I, strong experience of previous years, are now well established and we expect participants with impatience and curiosity. Although the room is much roomier than the old shop and could accommodate more people, we decided to limit the number to 6 participants. Since it is obviously "conference", but a share, six is the ideal number for me. I have a small problem, since three days I have "death", and since yesterday has been transformed in my barking cough and my nose torrent! But I really hope to go after the workshop, I will in any case all I have, I'm not one to capitulate ...
And this is the group of today: from left to right: Lukas, Sonia, Michele (an old and true knowledge), Martin, Helen and Mary. Each comes first and is compared to tea. The age and Lukas Martin impresses me: they did not 20 years and drink tea all day, I say bravo! In this connection, I had a good laugh ... Lukas began his presentation with his age, cute, no ... And the others continued. From the start, the atmosphere was warm, everyone has found his place and was able to speak. After a brief introduction on the history of tea, we go to the observation of different teas, followed by a little info on their production.
Meanwhile Fanou infused into the teapot to be able to observe the transparent sheets. Then comes the time of tasting.
White Tea Bai Mei Yin Zhen
Yellow Tea Jun Shan Yin
A Four Seasons Oolong
dark tea, a
exchanges about the fragrance, flavor and memories they evoke. Each participant may record their findings in the book received in early trading, and may also infusing them back once again, a sample of each tea is offered with preparation tips. I also liked the interventions that complement well Fanou mine, a real bond has been established between us, it's not hard ... we share the same passion and values. The workshop ended with no one way to pass time. I am delighted with this first meeting is really what I think the Way of Tea: sharing, fun, respect, harmony and well-being. I want to say my thank you for having responded to my expectations so secret as true. I was also very moved to read "Your opinion counts," such good feedback encourages us to persevere, I hope you continue to see a little way with you. Thank you to you my dear Fanou, you've once again allowed to share my passion. Roll on next workshop in this place where the Magic Tea is so aptly named!
For this, a fuel that is both warm and easy to drink, and I particularly like, it will be this blend
Before the brew, I think the one who made me discover. It was concocted by the two lovers (and talented) creators of flavors, thank you Patrick and Olivier.
I am ready to "work", but before that yet another Jacqueline thought that was so beautifully transformed this simple white teapot at the outset. Guylaine not forget that, before offering it to me, personalized mug accompanied by making include:
But there is also another element that combines well with tea. Thank you Natalie. These small rectangles
give me an idea.
But I need support for it.
A duck with chocolate and the tea, a real delight.
I'm dressed now, but I still admire this branch of mimosa. My husband just went the pick to the greenhouse and I filed it, saying: "I bring you the spring."
This is not the usual mimosa, it comes from Australia ... and he won. It's not just the roses have thorns! One last look
still leaves infused blend of Yunnan, Qimen, Pu Er and it's time I dive into my books to refine the document to be given to participants of this first workshop on the 6 colors of tea, a real Fortunately for me to share my passion for this drink, I have long been one of the transmission. Life is beautiful when she lets me do what I want, how I want when I want ... Even if outside, it began to snow ...
We first received this elegant little case that will soon contain our thoughts on these 5 oolongs, workshop topics. It should really be an artist and to present the things. Five
zhong; 2g/10cl for 4 to 5 minutes in water at 95 °.
We also have a set of very special wine tasting, a spoon to remove the selected tea and a small bowl and pour the sample. This is the first time I see it, what elegance in these items!
The precise movements of Niko put us really in the mood, and yet it is not easy when 6 pairs of eyes do not miss anything that happens and that the questions and reflections fuse, bravo Niko. If I had to describe in 2 words it would be generosity and modesty.
Luanze Oolong April 2009.
Oriental Beauty in June 2009. Bai Hao
1958.
Hua Lien, 1987.
Ali Shan in 1991. We discover
greedily that these sheets we offer: everyone tries to put words on the flavors, which is obviously not easy, but the richness of this "exercise" is a suggestion leads another person and it helped me a lot.
The atmosphere was particularly warm, the number 6 is really ideal for this kind of tasting.
pretty sweet fruity taste of this flavor Luanze
fleeting and few hints of this Eastern Beauty, it left me confused I'm used to more complexity. As for what
Bai Hao 1958, it was more like a Pu Er, what interest? No doubt if this is not a curiosity ... This
Hua Link to the flavor of cooked fruit has been a revelation for a tea that will soon celebrate its quarter century it was very green ... And with this
Ali Shan, we enter into a pastry cakes and other ... burnt creams come out of the oven, a real treat! Here would have had to end this session, which was a real success. Tasting it obvious emotions are mixed with others, a real chemistry develops between 6 and our complicity with Niko and his lovely assistant photographer made this evening a truly magical moment! And it's not finished, we will be entitled to a surprise bonus!
Niko will prepare us a comparative tasting ... Tie Kwan Yin the same, weird. Enjoy this beautiful passage in precision balance to the former, everything I love. The tea is weighed
immediately placed at the bottom of the pan to be roasted, that's not trivial.
The scent that emerges is promising. The 2
Tie Kwan Yin are ready to be tasted and compared, I can not wait.
The first is no surprise (so to speak), it has the flavor of a good TKY care. But the second
literally seduced me! The roasting gives it this very unique taste, a real treat for the palate. Belle experience, redo really.
And still dutifully impressed tasters as we enjoy this tasting surprise. I keep a souvenir of the evening really dazzled so rich that emanated the Spirit of Tea, the true ... (= encoded message ...)
And another big thank you to our two guests who made this evening remain very strong in my memories of Strasbourg. And when you want to Belgium!