Just a quick one, a couple of posts ago was about our trip to Teasmith in London and I was left with the decision of what tea Michelle would have. I ended up opting for the Bi Luo Chun as an odds on hit with its smooth sweetness and great aroma. Needless to say it went down very well in terms of drinkability and acceptance from Michelle (someone who is not naturally born into tea drinking being a Filipina).
Today's session is just some casual drinking on my day off and I thought I would make some of the Bi Luo Chun. Prepared in my gaiwan with some of my better bottled water this tea has excellent aroma, it really is a pleasure to pour the soup off, let some of the steam from the leaves gather under the lid of the gaiwan before releasing it and capturing its fragrance.
The colour of the soup resonates with the delicacy of its flavour, it's sweet, pure and slightly buttery. The perfect accompaniment to my lazy afternoon. I just love the transparent light jade hue.
Now I feel gathered I will be moving onto my next project today. I have received a kombucha culture in the post. For those who don't know, kombucha is made from highly sweetened tea that is transformed by the culture over a few days into a health drink. The sugar and certain parts of the tea is consumed with the by product being vitamins and healthy bacteria like lactobacillus. I have made lots and lots before but always with horrid Twinnings green tea bags. I have decided to give it another go but with an oolong this time, the oolong in question being the relatively cheap Teapigs' Dong Ding.
What will be the outcome? Tasty kombucha with a hint of oolong or just plain old kombucha. It's going to be interesting to see if the quality of the tea can really affect the taste or will the cultures process prove too overbearing. Watch this space.
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