Welcome to our tea and tea culture video podcast with Andrea Serrano and Zhuping Hodge, tea master and owner of Seven Cups. This week we focus on tips for using Yixing teaware.
Today’s topic: Yixing Teaware- Tying String
Thank you all for your comments regarding our video podcasts. We would like to create future podcasts on topics you all are interested in, so please contact us with ideas.
A great variety of wulong is on sale this month along with the rare and subtle Lapsang Bohea, the first black tea ever created. If you haven’t tried them yet, now is your chance!
Ma Liu Mi (Monkey Picked) Anxi Wulong 2012
Premium Shui Xian (Narcissus) Organic Rock Wulong 2012
Chuan Tong Tie Guan Yin (Old Style Tie Guan Yin) Anxi Wulong 2012
Feng Huang Shui Xian (Phoenix Narcissus) Organic Dan Cong Wulong 2012
Tie Luo Han (Iron Monk) Rock Wulong 2012
Lapsang Bohea Organic Black Tea 2012
I would love to see a video about how oolong is oxidized at different levels. It does not seem to me that it is easy to create so many different oolongs with so many different oxidation levels.
I'd also love to see/hear some more info about smoking tea — Lapsang Souchong — how does it work? Where did the idea come from? Was it originally smoked for preservation or taste, or both?
Just some thoughts
Cheers.
I'll make a note to talk about that in the new video series that Andrew and I will be doing about tea tasting, and judging teas.
Check out our black tea page, we go into some detail there, and there are a lot of photos in our black tea gallery that relate to Lapsang Souchong.
http://www.sevencups.com/about-tea/black-tea/