I was walking on the mountain yesterday and noticed a crow perched on an improbably high branch which inspired this doodle. It was a lovely day – soft (for February) with a pale winter sun occasionally breaking through the clouds.
This morning we participated in a tea tasting – just of Taiwan wulongs! ten different ones… It was quite eye-opening. Although I already had a good idea that there is a huge range of flavours within this family of teas, it really was remarkable. The aged Wulongs had an especially strong range of flavours. While I often enjoy strong flavours, I found myself gravitating towards the greener, fresher-flavoured varieties. I won’t get into the details of which one seemed to me like over-ripe olives, which like burnt chocolate and which like flowers on a sunny day… There are real experts out there discussing tea and if you are interested in the world of Chinese tea, check out the links to the right. If particularly in Wulongs, here’s an interesting article on Taiwan Dong Ding Wulong. (Note: due to transliteration differences, Dong Ding = Tung Ting and Oolong = Wulong)
image (cc) 2010 Hilary Farmer