A photo posted by Mai Truong (@flavorblvd) on Nov 21, 2015 at 6:59pm PST A light, easy-going green oolong, this Jin Shuan (also known as “milk oolong”) just arrived at the shop last night. After a trek to the tea…
We’re back! I can’t stay away from tea for very long after all, especially now that the winter harvest is here, the oolongs are arriving, and Winnie has brought back new oolongs in every sense of the word: a varietal…
Last week Eons ago I wrote Part I, which was an overview of the event’s atmosphere, to publish on The Daily Cal. Since the beginning of this semester I have been terribly slacking in literally everything with the excuse of…
For the longest time, I’ve been using the names “Taiwan Beauty” and “Royal Courtesan” interchangeably, believing that they were the same type of tea. However, they’re NOT. They are pretty similar, though: – Both are Taiwanese oolongs with high oxidation…
The mochi (or daifuku) are back at Teance! After a several-month-long mochi drought because Yuri san went to Japan, now she’s back and we once again can savour the delicate flavors she create. On the left is mochi with kabocha…
Every April, my mom asks my dad to drive along Highway 105 and Highway 6 to look at the wild bluebonnet in bloom. She likes the flower viewing drive as much as the Japanese are into their hanami (花見, cherry…
Ran across this newsletter from Teance today, and I just thought I should take notes: Oolongs from Taiwan enjoy renown and prestige, as well some of the highest prices, in the world today. The locals happily consume most of what…
Some people do drugs, I do tea. And I get even higher when I do tea with company: when I recommend the teas to my friends and they enjoy it, I feel accomplished. So of course, when Kristen’s mom visits…
Nancy so kindly shared with me some of her Wild Trees oolong, noting that the package says “a taste of ginseng”. At first, its clumpy look reminds me of a green puer (and it is a lot browner than in…