TEA Masters Blog — Learn about Taiwan Tea!

You want to learn more about tea from Taiwan? Check out this very informative site: Tea Masters Blog (http://teamasters.blogspot.tw/)

CZD1 (43)sAbout the blogger:

“I live in Taiwan since 1996 and have been studying tea with Teaparker. He’s a worldwide tea expert and author of over 30 tea books. The study of tea isn’t just theoretical, but it’s also rooted in daily practice. It’s a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.”

Post from July 15, 2016


“Tea friend Mick came visiting Taiwan and asked me to organize some tea classes to deepen his knowledge and practice of tea. Aware of the importance of water, he was very interested in learning about kettles and their influence on water. So, on the first day, we brewed 3 different teas with these 4 kettles: a stainless steel, a black ceramic, an iron tetsubin and a silver kettle (above from left to right and below from right to left).

We started with a green tea made from Qingxin Dapang from this spring. This light and fine tea was the one where the quality of the water mattered the most and was most obvious. The silver felt pure and emphasized the scents and freshness. The stainless felt not as pure as silver and the ceramic has a light earthy taste, but these 2 were not too far apart from the silver. It’s the tetsubin that produced the most different brew, very sweet, but lacking freshness and high notes. Not bad, but not so suited for green tea.

The second tea was a new plantation Wenshan Baozhong and here the tetsubin added depth and mellowness to the brew. The silver was second as it emphasized again the scents.
When we tasted the red Ruo Gui tea, the impact of the water was less obvious than with the other teas, because the flavors of the leaves were stronger. Nevertheless, the tetsubin’s rounding effect was again appreciated with this tea.
We also tasted the waters without tea and here the metallic taste coming from the tetsubin wasn’t very pleasant. It’s only when this water is used to brew tea that it makes the tea more pleasant. The water from the silver has the most freshness, purity and sharpness. (What kettle is best for you also depends on what type of tea you’re drinking most.)” …

Read on at: http://teamasters.blogspot.tw/2016/07/from-bitter-to-sweet-3-tea-classes.html