Tea Club Blog

Dongpian, a special designation of a season of Formosa Oolong. Usually the tea trees fall after winter hibernation to harvest one. Sometimes unexpected warm moist front from the Pacific and the warm sun in some places to return Formosa. Daily sunny and freezing cold at night. Tea trees are awakened, and misled.They thought that spring was just around the corner. This harvest of tea trees is deluded, unexpected and unpredictable. Bu Zhi Chun means that harvest 不知 春 – the tea is not know what spring
.Bu Zhi Chun is also called Dongpian – the leaf of winter. He has an intense, aromatic and elegant tastes distances.
How does this differ Dongpian with the harvest of winter?
We tasted them instead of just talking about them. At the same time we also taste Sencha Unsui
We had four different teas: Alishan Jinxuan Dongpian 2010 December, 2010 Winter Alishan Jinxuan; Sencha Unsui Guzhang Maojian 2010 and 2011 April
.Joerg said that the Alishan Dongpian it tastes much better. I nod. But what does that mean? He tried to capture his feelings with pictures. Sweeter and more
I said, the Dongpian-Alishan is deeper for me, intense and collimated, and during the winter harvest Alishan tastes wider, lighter and floating and smells. Who wants to like the intensity of the tea flavors and impressive experience of Hochlandsoolong is not to miss one Dongpian Alishan. Due to the strong fluctuation of daily temperature are sometimes damaged leaves. Next, the cold did not favor the production. On the contrary, only experienced Teemaker can handle it. Thus, a successful well-Hochlandsoolong Dongpian a real rarity!
I smelled the sweetness of the tasting spoon and found myself already in flowering meadows in Engardin
Many visitors Shui Tang always amazed by the similarity between Sencha and Guzhang Maojian. Similar? if we would taste the teas two parallel, we will indeed determine the similarities but also differences.
Sencha opened its leaves rapidly in infusion. We can find no clear structure in leaves of Sencha. We saw only brittle leaves. Guzhang Maojian contrast, showed us his beautiful Blattstrunktur and slender shape. How do you describe the differences between the flavors? Joerg asked me how?
“I would describe the taste of Sencha more like boiled grass and leaves,. Guzhang Maojian while the fresh cooked peas or Hüselfrüchte” The other 6 eyes flashed me. The taste of Sencha reminds me of my childhood, I created a witches' brew of the old house in our yard. My child's nose smelled zermaschte Grass and the juice of pressed wild flowers enchanted me into Alice in Wonderland.


I grabbed the Guzhang Maojian, sip by sip, he put out my inner fire for knowledge and growth. For several minutes I felt the rest. I am no longer the dreamy girl in the deserted courtyard. I'm living my dream and knows the inner fire is the driving force for further dreams.
And in between we all need a rest..