Sunday, March 4, 2012

tea videos

I started this Sunday with tea, watching the sun rising. I love this moment when you have all your time to really enjoy a session. I spent ten minutes staring at the dry leaves, touching them. I took the time to preheat the tea set, trying to catch the most subtle aroma which develops in the hot gaiwan when you put the leaves in. 

As the sun was getting higher in the sky, I brewed a sample from Bing Shan in Mengku area, Lincang. Spring 2011, very fragrant, complex, it was stored in Kunming and has kept all of its freshness. It reminded me the time I was in Yunnan, when I could drink tea which, two days before, was still on a tree. The yellow liquor gave me a kick for the whole morning and left me a sweet and fragrant aftertaste in the mouth.

I have created a Youtube account and uploaded a few videos from Xishuangbanna, it was so great to watch them again:

Have a great week!


  1. Thanks for sharing those videos! Although the quality is not high it one can feel the magic of those places. The GZZ Jingmai 2010 GuShu I have got from you brought this magic in to my cup- thanks again.


  2. Thank you Petr, I am not a born cameraman but the beauty of nature compensates, same for the pictures, it's so much better when you see it with your own eyes!

    Jingmai is among my favorite areas, it is very balanced, but those days, I'm enjoying a lot of Mengku teas.

    Good luck with your kiln!

  3. Bonjour,

    pas mal en effet, merci pour ces intéressantes vidéos, en particulier la machine à rouler et la machine à "tuer le vert" filmées en action ... très instructif ... même si celle de la récolte de frelons vaut aussi le détour !

    Merci encore !

  4. Merci cher Tsubo, cette machine à shaqing est assez rare dans le Yunnan, le modèle long est plus courant: les feuilles entrent par un côté et sortent de l'autre. L'intérêt de ce modèle "sèche-linge" est que l'on peut contrôler exactement le temps de cuisson; il suffit de baisser un levier pour faire sortir les feuilles. Sur le modèle long, on contrôle la vitesse de rotation du cylindre, c'est un peu moins précis.

  5. C'est assez impressionnant en effet ! En tout cas, on se rend surtout compte que cette méthode permet de traiter un grand volume de feuille en comparaison de la cuisson à la main, en "wok" ( et on comprend que certains thés traités avec cette dernière méthode aient un prix élevé ) !