This famous Oolong is one of the most popular teas in China. It is cultivated and manufactured in the Fujian Province. It is known for its calming effect. The loose leaves are rolled unequally. We can distinguish plenty of buds in this tea, as the lighter green leaves. This oolong is approximately 50% oxidized.

tieguan-yin-dry-leaves-optTie Guan Yin - Dry Leaves

The aroma is strong and pungent. It can be infused up to three or four times, till there is no more taste. It should be infused at a temperature of 80-85oC, for 3-4 minutes.

banner-tie-guan-yin-wet-leaves-optTie Guan Yin - Wet Leaves

In the first infusion, the high quality of this tea is confirmed: the liquid is very clear. Its color is light yellow. The smell takes place in the whole room: sweet peach. The taste reminds a garden of orchids. Sweet and round. Its light and mild aroma brings refreshment in the first sip, which remains till the aftertaste.

tie -guan-yin-infusion-optTie Guan Yin - Infusion

In the second infusion, the taste gets slightly lighter. Drinking it brings me the feeling of walking around a flower field.

In the third infusion, the taste is not as sweet as the first and second infusions. As it gets less sweet, it gets more refreshing. There is some astringency in the aftertaste, tingling the tip of the tongue.

Delicious and highly recommended!

by Dani Lieuthier
www.caminhodocha.com

 

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As COVID-19 conspires with the grimmest of winds and rain to force a societal retreat behind our own front doors, the word ennui springs to mind. The muddle of displeasure is pierced when Natalia hands me a large bulbous glass of a liquid I do not recognise.

 

 

Britain’s lamentable exit

On the eve of Britain’s official departure from the EU, my partner and I decided to explore a small town on the Italian Riviera where thewintry cold doesn’t feel so much like cold war bite.

I had warned my significant other that I would be having an inverse departure party, a release of the sanity valve if you like!

 

Sitting inside the ancient castle walls inside the town of Soave, a short drive from Verona in northern Italy, the unique slightly almond aroma of the indigenous grape, Garganega, rises gently from my glass. The castle sprawls up the side of an extinct volcano that gives the region its variant soil structures that mark out the better quality of Soave wines.

 

Tanisha Townsend decided to move to Paris 4 years ago after regularly passing through the city en route to the world’s most famous vineyards. In fact, it was about 2 years ago at the Printemps de Champagne Bouzy Rouge tasting in Reims that I saw (who we shall now refer to as) GirlMeetsGlass chirpily speaking to her web followers on Snapchat.

 

The cathedral in Santiago de Compostela, the final resting place of Saint James, rises out of the landscape, infested with antiquity. The rambling steep streets give way to shafts of dramatic light, emblazoned chapels, and tightly packed tapas bars, dusty, as old novels pressed together in antiquarian bookshops.

 

Driving into the Entre-Deux-Mers region from the north, the vineyards roll out like a bright green deep-pile carpet across the undulating land. It’s hard not to be excited about tasting wines with so much heritage, as we head to Chateau-Sainte-Marie to meet with 5th generation owner, Stéphane Dupuch. 

 

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