As the weather is getting cooler, our tea room is becoming cozier. 🔥Please share at least one thing that you love about tea. 💖
4142814 November, 2019
Good morning, San Francisco. ☀️ Hope everyone is having a peaceful #Fridaymorning with a delicious cup of tea. 📸🌉
2072110 hours ago
For each of us, life is a journey. Celebrate every small achievement and appreciate your present instead of reliving the past and focusing on the distance of your journey. ☀️ Hope your day will begin with tea and end with beautiful memories. 😌❤️
5092512 November, 2019
Cheers, and thank you to the men and women who risk their lives in defending our country. Happy Veterans Day. 🍵🧡
3121411 November, 2019
Greeting that beautiful sunrise with a warm cup of roasted Dong Ding oolong.🌅📸
Please subscribe via the link in our bio and follow us on a tea journey. The shop opens in 01/2020. 🍵rootedrooms.com
My father just sent me dark rosted TGY madehimself in the last harvest season this year . I am impressed by the taste a lot, it is so creamy , rich aroma of roasted rice, and lingering aftertaste. There is nothing better than it to jump into colder and colder winter!
The giveaway is officially over. Thanks, everyone who participated. Also thanks @tea_tography for partnering with us. Please don’t be discouraged if you didn’t win. We will have another giveaway in the upcoming month. Congratulations to @hanamichiflowerpath for winning a 150g Roasted Dong Ding oolong. 🍵 We will mail your tea soon. From the bottom of our heart, thank you for all the love and supports.🙏❤️❤️
Over the next week or two, we’ll be sharing the story of an unexpected experience we had in Hangzhou’s Longjing tea village.
Here’s a taste of the scenery. We were in the middle of this beautiful tea village, and all around us were local villagers playing cards, tea farmers tending to their tea plants, and tea connoisseurs looking to purchase fresh tea leaves in bulk. Our initial impression was pure awe.
The meat of the story takes place in a house like this one. It belonged to a married couple who harvest and sell their own Longjing green tea (spoiler alert: it’s delicious). They graciously let us into their home, cooked us lunch, and prepared us tea—but we’re getting ahead of ourselves.
Tomorrow we’ll take a walk through the village and give you a taste of what daily life is like for the locals.
Vivian was called in Kunming to be supervisor on the tea tasting exam, both theory and practice 👩🎓, as her last task before leaving Yunnan for Europe.
We are bringing the same program of the Chinese Tea Academy in Europe (but you won’t have to dress with a white coat - unless you wish to 😜), with an official certification released by MOHRSS, and we are so excited to start our classes.
As many of you already know our courses start on November 26th, in Milan, in English and Italian language, addressed either to future professionals and passionate people; write us a private message or an email to firstname.lastname@example.org for further information!
Best wishes to all of you passionate tea lovers 🤗
Bouquet: Within its dry stage it starts with hearty malty layers, deep sweet but also hints of vegetable greens already spread their tentacles underneath this upcoming red sea. Within its steaming hot mist you will get an even more clear profile about its actual characteristics. In this case besides the malty base layer and a hint of tomato green on the other end of the line everything hugely presented within the middle of it plays a very sweet herbal symphony of apricot jam but especially of Wick Cherry cough candies with the essence of eucalyptus to it. If you dig your nose even deeper you might also get a small forecast of something caramel to it.
Liquor: This aspects gets even more distinct especially within the aftertaste. Talking about its taste in general this buddy hits all the former named nuances of Wick cherry eucalyptus bonbons, apricot jam, hints of tomato green bathing within a malty layer while refined with some drops of lemon. This was a exquisite and marvelous example of a masterfully composed red symphony ~🍵💚🍵 Cheers everybody & may amazing tea be with you!
Slightly different set up, a pretty greyish pink striated cup, competition set gaiwan-like white pitcher to brew the tea and a small glass pitcher for my gong dao bei (justice cup). The tea this am is Taman Shan Hong Shui. A high elevation Taiwanese Oolong. It's big, very big, the wet leaves and empty cup emit baking spices, brown sugar and stewed fruit on the nose, it is soft, gentle and calming. On the palate I taste hay, late summer meadow, appley and the slightest mentholated finish. Big tea, long mineral finish, mentally stimulating body calming in the body and belly. What a marvel! #teahead#chinesetea#tealeaves#chaqi#gongfucha
After a 7-hour long high-speed rail journey, I arrived in Wuyishan, Fujian Province at 4 p.m. due to the Wuyishan Tea Fair, the tea folk competition was changed from November 16 to November 18, and I also had two days off to drink tea at my friends' home, empty my mind, and let myself calm down. Sometimes, I was thinking, what will not leave me, just feel , although can not touch, but all the time, tea, is a feeling. Its taste lets the senses remember it, and then forms a feeling. Although this feeling will change with time, you will still remember it. Tea, originally a common leaf, is not what it wants when it is found to be drunk, but because we found it, it began to become a part of our life, it has no words, it throbs, it is happy It's also what we say for it. When we start to drink tea, what we read is its taste, what we think is its fragrance. We use all kinds of adjectives and nouns we can think of to describe its shape, its color and its taste, and make it become a habit that can be said at will. When we start to be familiar with it, it's no longer what we first contact with, and it's no longer in our mind It's just a common leaf, like the sky, the sea and the stream, like an image that we can't embed any thoughts. It's just tea, it doesn't belong to anyone Even so, we will still miss it, when we see it, when we don't, when we drink it. In this way, it becomes an invisible feeling, accompanying you and me Besides tea, there are cups and decorations on the tea table.
🙏 . #looseleaftea#teaddict#gongfucha#chinatea#teaset#gongfutea#tetitas#breakfast#organic#cascara#cake#cat#dress#morning#morningtea#green#cupoftea#flowers#茶道#sencha#shenzhen#lovetea#yixing#tealove#茶#oolongtea#tea#chinesetea#koreanceramic
236219 hours ago
"À quel moment boire le thé:
-aux heures perdues
-lorsque la poésie vous ennuie
-que les pensées sont confuses
-lorsque l'on bat la mesure en écoutant chanter
-lorsque la musique s'arrête
-lorsque l'on vit retiré
-lorsque l'on jouit de passe-temps de lettrés
-en conversation tard dans la nuit
-lorsque l'on étudie par un jour de soleil
-en retenant des hôtes de choix
-en recevant des lettrés ou de jolies filles
-lorsque l'on rend visite à des amis de retour d'un long voyage
-par temps superbe
-lorsque les cieux s'assombrissent
-lorsque l'on regarde les bateaux glisser sur le canal
-au milieu des arbres et des bambous
-lorsque les fleurs commencent à éclore et que pépient les oiseaux
-par de chaudes journées, près d'un étang à lotus
-en brûlant de l'encens dans la cour
-après que, enivrés, les hôtes soient partis
-lorsque les plus jeunes sont sortis
-pour visiter des temples retirés
-en contemplant des sources et des roches formant tableau."
-poème chinois, Thé et Tao de John Blofeld-
Spring Laoman'e Raw Pu’er from Tianming Tea Co. This tea was picked and pressed as one of the 6 varieties chosen to celebrate Tianming Tea Company's 18 years in the Tea Industry.
This and other pu'er tea varieties are 15% Off with coupon code MLPUER, until Monday, November 18th.
Questo è il tè rosso cinese è il Da Shan Jin Jun Mei🍵
È relativamente giovane e proviene dalla regione di Wuyi-Fujian!
Pregiato ma anche consolatorio in questo autunno piovoso, con questo colore giallo intenso che ricorda un sole!
Il gusto presenta note di limone e di malto, avvolte dalla cremosità e dolcezza del miele che avvolge la bocca!
One of the things that's really hard to explain about tea without experiencing it is the "tea high". For me personally it kicks in most often with oolong, but also happens with white tea or puer. It's a feeling when you're very relaxed but also aware of your surroundings much more than usually, while your mind feels wide open. I got a "tea high" this afternoon in Hangzhou while sampling white tea with a friend, and used it to go for a quick shoot at the side of West Lake. It was one of the most magical experiences of recently, no doubt. 😌🌙 ~
I love boiling white tea in kettle instead of just using gaiwan or teapot with hot water! specially aged tea ! As it allow me to get creamy liquid with rich aroma! what is ur best way to enjoy ur white tea ?