Arhive pe categorii: Ceai

Japan Sencha Bio (third flush)


As zice mai mult in titlu despre ceai dar nu stiu, l-am primit cadou si probabil au uitat sa-mi dea si cartea tehnica. Cunoscand sursa cadoului, cel mai probabil e o sencha kabuse din regiunea Kagoshima (sudul Japoniei).

Ceaiul arata foarte bine, frunze mari, bine rulate, un miros proaspat de iarba si cereale.


Mirosul de cereale se amplifica atunci cand frunzele sunt puse in ceainicul cald.


Prima infuzie (apa la 75 de grade, 45 secunde) are un gust slab si uniform, o aroma subtila de cereale, o culoare intensa galben aurie.


A doua infuzie (apa la 75 de grade, 15 secunde) e aromata cu aceeasi tenta de cereale, insa devine putin dulce, foarte placuta.


A treia infuzie (apa la 80 de grade, 50 secunde), ultima, e la fel de aromata insa capata un aftertaste usor amarui, deloc deranjant.


Dupa cele 3 infuzii frunzele arata superb, curate si intens colorate.


Un ceai bun, placut, echilibrat, care m-a pus putin pe ganduri. Pro: aroma dulce si echilibrata, uniforma, lipsa gustului „marin”. Contra: lipsa de personalitate. Daca as vrea sa beau / cumpar o sencha, cu siguranta nu ar fi in capul listei.


When is really dark and quiet, I need a tea which speaks loud enough. This one doesn’t.





Cold brew tea


Ceaiul se prepara de obicei cu apa fierbinte, dar a-l face cu apa rece e o varianta interesanta, mai ales in zilele foarte calde de vara. Cel putin teoretic ceaiul preparat cu apa rece are cateva avantaje: mai putina cafeina, teina, catechine (catechins), nu provoaca insomnii, etc.

Aproape orice ceai poate fi preparat cu apa rece, dar cel mai bun rezultat se obtine cu ceai verde sau oolong-uri putin oxidate. Am vazut insa oolong negru sau ceai negru preparat astfel.

Am incercat astazi 2 metode (din cele multe care se pot gasi), sa observ diferentele si sa vad ce-mi place. Una din metode am primit-o de la AmberCary Tea, asa ca ceaiul folosit astazi a fost un Dong Ding light roasted, un ceai excelent.

In mare, se foloseste apa fiarta si racita, nu direct apa rece. Ar fi de preferat recipiente de ceramica sau sticla, eu am folosit 2 banale sticle de plastic de apa plata.


Prima metoda: 7.5 grame de ceai la 500 ml apa, lasat apoi pentru 2 ore intr-un loc racoros / ferit de soare din casa.


Ceaiul a iesit foarte aromat, destul de puternic, deloc amar, mult mai parfumat decat daca l-as fi facut cu apa fierbinte.


A doua metoda: 3 grame de ceai la 500ml de apa, pus apoi 4 ore in frigider.


Ceaiul a iesit mai clar, nu atat de puternic, cumva un echilibru foarte bun intre racoritor si aroma de oolong taiwanez, mai putin parfumat insa o aroma perfecta, diferita de cea a ceaiului preparat cu apa fierbinte.


As fi tentat sa spun ca prefer a doua metoda, dar ceva-mi zice ca mai am mult de baut / incercat pana sa inchid subiectul. Oricum, excelent ceai pentru a te racori, hidrata, sau inlocuitor pentru sucuri din comert.

Floral Taiwan Oolong (light roast)



This is a tea that I got as a gift from AmberCary Tea, as I’m usual not a fan of flower scented teas. It looks very nice, powerful green oolong scent, somehow fresh and grassy-green, with a hint of flowers. For me it smells a little like hyacinth, although I’m pretty sure it’s not the case 🙂


The first infusion is quite strong, but pleasant, you can clearly feel that (extra) flower aroma.


The second infusion remains strong, you get more of the taiwan oolong aroma together with that floral scent.


The third infusion gets balanced, as I dropped the infustion time a bit. Somehow still on the verge of being a little bitter. Very strong aroma.


Made 7 infusions in total, but could have probably done maybe 2 more. I used water between 80 – 90 degrees, no fixed infusion times, just paying attention to the colour and smell while the tea was in the gaiwan.


Wonderful tea, like a floral boost to your usual green oolong. I would be very careful with the amount of tea leaves and temperature used, as well for the infusion times (using much less than suggested) as it tends to get very strong / slightly bitter.

For me this time, the colour was maybe the most impressive. A beautiful clear golden tea soup, from the first till the last one.


2009 Xinhua Qu Jiang Bao Pian Heicha


Un Heicha (黑茶) produs in Septembrie 2009 de Xinhua Tea Factory. Numele vine de la raul Qu Jiang ce izvoraste din muntele Gutai, provincia Hunan. Un ceai cu o veche istorie in zona, orasele Fengjia, Tianmen, Changfeng. Reteta ar fi aparut in dinastia Tang, iar dupa o mare perioada in care ceaiul nu s-a mai produs, cateva mici fabrici din zona au reusit sa o redescopere, din carti si arhive.

Ceaiul vine sub forma de monede, de aproximativ 5-6 grame, ideale pentru un ceai.


Exemplu de moneda din dinastia Tang:


Ambalajul original (poza este a vanzatorului, Chawangpu)


Ceaiul este foarte bine presat, si are un miros proaspat, cumva de crengi de copac din padure, dupa o ploaie. Pus in gaiwan-ul incalzit capata un miros de fructe, foarte usor condimentat.


Prima infuzie e dulceaga, cumva de shu pu-erh slab, putin aromata.


A doua infuzie e mai putin dulce, insa devine aromata, deloc aspra sau condimentata.


Infuzia a 3-a ramane fina, la fel de aromata, si capata o aroma de fructe uscate, dulci.


Am facut in total 5 infuzii, 25, 35, 50, 80, 120 secunde.


Un heicha destul de slab si moale, nu chiar pe gustul meu. O aroma interesanta, cumva o combinatie de shu, oolong negru, ceai negru, insa fara tenta condimentata, pamantie, aspra, energizanta, care ma face sa vreau sa beau un hei cha.


Taiwan Gaba Oolong Light Roasted


I’ll make this weekend’s post in english, as I know that some of the people waiting for this one are not very good at romanian 🙂

Got this Gaba oolong from AmberCary, together with 3 other taiwanese teas, and I was very curious too see if the tea stands up to its presentation.


Taiwan tea producers and shops are always very careful about the way they package and present/sell their tea. So this wasn’t a surprise either. Got also some reading material :), one with some info about Gaba oolong and its health benefits, the other one with brewing instructions (quite detailed and idiot proof really), and small info about the shop’s tea offer. Naturally grown oolong in Taiwan at a farm having an MOA certificate, which (according to them) doesn’t have to be rinsed before the first infusion.


The tea looks goods, has a fresh fragrance, somehow like sweet dried fruit. Once you put it in the warm gaiwan you can recognize the taiwan oolong. Fragrant, little spicy, floral, little reminder of Oriental Beauty.


1st infustion is very soft, with a pleasant floral aroma, also quite sweet.


The second one gets stronger, enhancing its floral and sweet aroma.


Third infusion brings up more of the floral fragrance, but also making the tea a little bitter.


The fourth infusion is definetly the most important one (for this tea session). The overall aroma gets perfectly balanced, full, rich and you can distinguish eash separate flavour.


Made 7 infusions in total, after which the tea started to lose its strength. Being very specific, 8grams of tea in my 150ml gaiwan, water temperature of 85 – 95 degrees Celsius, infusion time 40, 55, 70, 85, 100, 120, 150. The leaves were completely opened, whole and quite small, with a nice brownish colour. Not quite the best I’ve ever tried, but I don’t have a big history with Gaba oolong and that might be also taken into account. Was yet a pleasant surprise and I must admit I like the tea.

The only downside I could find is that, although they expiry date is written on the packaging, they don’t mention the year in which the tea was plucked & produced.


2009 Menghai Dayi 7572 Shu Pu-erh


O turta de shu pu-erh pe care o aveam de ceva vreme, pusa bine la pastrare. Atunci am facut si pozele cu turta. A asteptat destul.


O reteta cunoscuta a celor de la Menghai Dayi din Xishuangbanna.


Am folosit 6.5 grame la ceainicul meu de 130ml. Ceaiul miroase a proaspat, usor prafuit, cumva floral. Pus in ceainicul incalzit mirosul se schimba, devine pamantiu, de chirpic vechi.


Prima infuzie e puternica. Deloc aspra, insa puternica, un gust pamantiu cu o usoara tenta de nuci arse.


A doua infuzie este la fel de intensa, aceeasi aroma de chirpic, usor de tot dulceaga.


A treia infuzie devine cumva echilibrata, pamantiu – floral – dulceag. Ii poti inca simti aroma la 2 minute dupa ce l-ai baut.


A 4-a infuzie devina moale, florala, si foarte aromata. Are inca gust de chirpic, insa foarte subtil.


Am facut in total 8 infuzii. Un ceai foarte bun, puternic, aroma clasica pentru Menghai. Eu prefer sa-l beau seara tarziu dupa mancare sau in weekend-urile cand e prea frig. Succes garantat.