It was a continuation from yesterday.
I had 3sets tasting of Darjeeling teas.
1) Three season Giddapahar, 1st, 2nd and autumnal.
2) The second of Giddapahar, Castleton and Barnsbeg.
3) The autumnal of Margaret's hope, Barnsbeg and Giddapahar.
In this tasting, The 1st was better than 2nd and autumnal.
And weak taste like Bernsberg was unfavorable.
I liked the 1st of Giddapahar.
I think the 2nd and autumnal teas were better matched cookies and cream cakes than 1st.
I should improve my tasting skill.
More importantly, I had better enjoy Darjeeling teas one by one
I bought this puer cake by my friend
And this was in low price
I brew it deeply every day
This year, I got a work of tea party
I proposed to brew his tea
The client understood my proposal and the client hoped to brew one's tea by oneself
And the client hoped friendship with I and the lecturer
But, the lecturer run his way for his best
He selected another persons to brew and I and the client did not know the things
His teas were very valuable, so, teas of me and the client had to turn down
The progress of the party was terrible
The tea party was sad result
What is valuable tea ？
|Hymal white tea||11:35|
Ma padhnu Nepali bhasa
Ajha, ma padhnu " hos"
Nepali white chiya piunuhos
Nepali black chiya napiunuhos
This morning, I had two white teas
Left made from Ilam, Nepal
and right was Doke Tea from India
Both teas had Himal taste and fruity
I felt that left was little fire and right was little greenish
I think that the end of process ,oxidase deactivation was very difficult in white tea
Fire taste removed greenish, while fine greenish taste made fruity
But, I had to go to study for Chinese harbal medicine
Then, I brewed these teas again after I came home
So, The left felt like moonlight white, Yue guang bai
and the right was felt more fruity
It was very interesting !!
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