We are thankful for multiple blessings this week-end, as "Nada" came to visit us. With his smiling eyes and flowing monkly robes, it felt as if Lei and I had known him for a long time, though it was just the first time that we had met outside e-mail and tea-blogs. The flood-water drained away, the sun shined, and all was well with the world.With any luck, Nada is now back in London enjoying some of the fine hospitality at TeaSmith.
Of a wonderful day, activities concerning tea-drinking included the rounded delights of the 1993 Red Blossom Maocha (thanks again to the Davelcorp Foundation), and my favourite wulong, the 2004 Dayuling (2650m) from Teamasters.
After dinner, Nada revealed his secret weapon, the 1958 Guangyungong - now reaching its half-century.
"Twiggy", sayeth he, and indeed it is. The leaves had a quiet aroma of wet storage, but a crisp one at that.
This tea seems not to be too much about its flavour or aroma, being increasingly sweet through its various infusions, with some pleasant sandalwood.
The chaqi was extraordinarily special, however. I would love to sit a chaqi unbeliever down with this tea, as even the aroma imparts a dramatic physiological effect. After the first cup, our palms were flushed, our heads giddy, and tingles running up our spines. It was intriguing to hear Nada's descriptions of the effects he noticed within his body, due to his skill in subtle meditation.
By the end of the night, we were bright-eyed and alert, and wondering what special magic is accumulated by such a tea over the decades.
We wish Nada a safe trip home to Scotland, and hope to see him again soon for, not considering the old tea, it was a wonderful visit from a good friend.
Of a wonderful day, activities concerning tea-drinking included the rounded delights of the 1993 Red Blossom Maocha (thanks again to the Davelcorp Foundation), and my favourite wulong, the 2004 Dayuling (2650m) from Teamasters.
After dinner, Nada revealed his secret weapon, the 1958 Guangyungong - now reaching its half-century.
"Twiggy", sayeth he, and indeed it is. The leaves had a quiet aroma of wet storage, but a crisp one at that.
This tea seems not to be too much about its flavour or aroma, being increasingly sweet through its various infusions, with some pleasant sandalwood.
The chaqi was extraordinarily special, however. I would love to sit a chaqi unbeliever down with this tea, as even the aroma imparts a dramatic physiological effect. After the first cup, our palms were flushed, our heads giddy, and tingles running up our spines. It was intriguing to hear Nada's descriptions of the effects he noticed within his body, due to his skill in subtle meditation.
By the end of the night, we were bright-eyed and alert, and wondering what special magic is accumulated by such a tea over the decades.
We wish Nada a safe trip home to Scotland, and hope to see him again soon for, not considering the old tea, it was a wonderful visit from a good friend.
