To celebrate 中秋节 I had a tea orange today sourced from Xinhui, Guangdong and stuffed with ripe Yunnan Pu-erh tea (Shou Puerh) and dried. Refreshing citrus aroma from the green tangerine peel and the smooth, earthy, and sweet notes of ripe Pu-erh. Not bad. P.S. my moon cake is AI generated. Didn't get any this year. 😭
Hello everyone! Due to personal work commitments, I haven’t been able to keep the community updated or respond to comments over the past two months. I sincerely apologize to everyone who has been waiting🙇♂️
I promise to reply to all previously unanswered comments within the next two days.
To thank everyone for supporting WenwanHub, I’m also bringing a little giveaway:
15 lucky members will each receive a walnut!
Giveaway Rules:
1.Leave a comment under this post to enter. Encourage showing Wenwan, telling your own Wenwan story, giving advice to the community, even asking questions! Welcome!
2.15 winners will be selected at random to keep the process fair.
3.One entry per person.
4.The walnut is free; winners are responsible for shipping costs.
5.Winners will be announced on Sunday!
It’s great to be back with you all. Let’s get WenwanHub rolling again🤓！！！
Could anyone tell me what kind of stone is this? Jade or hotnblende (海绿色角闪石)? Is it carved? This is a stone from the Qing Dynasty, kept at the Meteopolitan Museum.
I'm having half of these for breakfast and will save the other half for my tra snack. Steamed jujube and rice flower bombs (forgot the Chinese name...).
Dayuling oolong from Nantou county in Taiwan. This grows above 2000m. Vegetal aroma, with herbal sweetnes on the tongue. Thick, satisfying soup.
Imperial concubine oolong from Taiwan. Tender sweetness, orchid blossom and enduring fresh nectarine finish. Pure bliss.
One of the 4 famous bushes. Brought me a lot of joy after a long time of travelling and not having proper tea. Deep roast, aroma of a Chinese herbal shop. Great cha qi.
I want to think that this is a stone selected and treasured by a Song Dynasty official. Found it on a mountain the other day. Still, one can fantasize, right? 😅
This is what an old wenwan master told me once. In a dream of mine...
A privilege to see these Song vessels in real life. The incense burner (1st photo) is unexpectedly large!
Super excited about the Sir Percival David Collection!
Nanjiang Shi. Getting red (in 8 years hopefully!).
I would keep it upright, like in the photos.
A local stone. Still thinking about the base...
Boar bristle rotary brush. Great effects, but is it cheating or not?
An amazing tea that I got from a very good
friend. Dry tea leaves have a light caramel aroma and have undergone decent roasting (not too strong). Tea soup is thick, has a light cassia barl taste and beautiful fresh finish that reminds of unripe plum.
This green tea is a really different animal! HUGE, long, lancet-like leaves with a fresh green color. Dry tea aroma has a lot of grass, but wet leaves smell of light chestnut. Tea soup is golden green, no bitternes or astringency, with 2nd and 3rd steeps revealing its true character: fava beans, chestnut and an orchid/floral finish. A good friend who know his tea, mentioned that this actually might be the TaipingBuyi and not TaipingHoukui, as the edges of tea leaves are serrated. This particular batch wasn't of superlative quality but it was a fun experience. Did the first steep grandpa style, but continued with my trusted gaiwan.
A different looking Oriental Beauty from Taiwan. This tea is also call Emperor's Concubine - insect-bitten oolong. Dry leaves have a faint vegetal aroma with some flowers. Wet leaves reveal the taste of the tea soup - lots of strong orchid flowers, peach and sweetness, with a fresh finish. The color of the tea soup is amazing - amber red. This tea smacks you on the head the moment you take the first sip. In a good way, of course! My Pixiu loved it, too!
A TaiHu rock. But is it real?
But a thing if beauty nevertheless. The "stone" is made of Yixing clay.