Blue Dragon Cha Xi.
This was a 2010 Hand Charcoal Roasted Tung Ting I found in Lugu, Nantou County, Taiwan.
Much lighter than it appears. Comforting and soothing in the way of many dark roast oolongs (and dark puer). The roast was probably a little too hot, as the leaves never fully open before breaking, but my friend told me that there are few true hand charcoal roasters left in Taiwan.
I infused this tea in my handmade Yixing pot from Hua Liu in Taipei (an early creation by a now well-known Chinese potter). I reserve this pot for aged oolongs, so I’m always excited to use it. Even though this tea is not particularly old, I felt the flavor profile was similar. I still love to hear the popping and fizzing sounds when the hot water first hits the clay. Watching the water magically vanish from its surface during the infusing process is just another part of the practice of mindfulness.
The name of this Cha Xi came from the Cha Bu (tea cloth) used: a recent acquisition from Stephane Erler.
