First Rolling

Water Color, 2012        Chang Chiu-Tai (張秋台)

Indoor Withering & Oxidation

Water Color, 2012        Chang Chiu-Tai (張秋台)

Solar Withering

Water Color, 2012        Chang Chiu-Tai (張秋台)

Hand plucking tea leaves

 

Water Color,   2012                        Chang Chiu-Tai  (張秋台) 

"From Newbie to...Newbie. My journey with oolongs." by Thuy Ly (12/15/2012)

Holiday is here...a few friends were cancelling their RSVP for this meet-up.  I told Thuy, we will only have tea, just you and me...  Yet, by the time we start, we already have 10 friends here to join Thuy for her journey of oolong.  She decided to use Guywan for the tea tasting. 
The three teas are: Da Hong Pao (Big Red Rope from Fujian, China); Phoenix Dan Cong (from Canton, China) and Brandy Oolong FB-78 (from Hsinchu, Taiwan).
Thuy found Pomona College Tea Club with a few friends while she was studying in Claremont, CA.  I admire her willing to share and have the courage to lead tea tasting with friends. (*As we often say, the most effective way to learn is to teach...) Leading a tea tasting session can really enhance one's tea knowledge and expertise by preparing beforehand, and by the actual doing it in front of your audience.  It ain't easy...and Thuy has done a marvelous job today.
These three teas are quite similar from the leaf appearance and color.  Actually, their oxidation and baking level are so different...A tasting session like this one, the conductor might better run a cupping on the three teas...to find out each tea's special character.  Experience could be accumulated...and to examine the wet leaves will surely help.
I hope we can come up more topics and invite our members to lead the tea tasting from time to time.

Taiwan tea tasting in Manhattan...by Jeni Dodd (12/1/2012)

Jeni Dodd, who has been with TOST in 2011 and 2012, traveled to Taiwan for the field trip tea education last October.  She brought a few great teas on her way back...  She thought of having her friends over to enjoy a session of Taiwan tea tasting.  
From the display, we can tell how much efforts she has prepared for this one.  Both Josephine and I are so happy when she shared these photos with us.  We got Jeni's consent to share them with our tea friends.
Back in 1869, Mr. John Dodd made the first shipment of Formosa Oolong to Manhattan...
On 12/1/2012,  143 year later, Ms. Jeni Dodd has re-introduced Taiwan tea (Wenshan Pouchong, Oriental Beauty, Jade Oolong, Bi-Lo-Chun,...) in Manhattan.
Way to go... Jeni.

A long day of tea making...by Josephine Pan on 11/17/2012

November 2012 Azusa Tea Club's meet up was set on 11/17 and it's sort of short notice to our friends. Since Josephine and I just returned from our 2012 Taiwan Oolongs Study Tour program, we thought it might be a good idea to share the still-very-fresh slideshow of one particular day (10/24/2012) while our TOST members having a long day of hands on making Alishan Jade Oolong at Ruili, Jiayi County.
The leaves plucked from tea garden, and turned out to be in our cups to be sipped...this journey might take different process subject to what kind of tea we plan to make.  Jade Oolong in Taiwan usually takes two working days to finish up.  The first day ends when the leaves were pan-fired, finished the first rolling and drying... The leaves will then get an overnight rest...while our members also can take a break.   Our day began at 7:30am and ended at 11:45PM (due to good weather, we got
lucky to have our leaves withered outdoor, and then moved indoor for continuous withering, and oxidized...it is smooth and a bit faster than previous year we were here.)  By watching the slideshow tha Josephine presents and explains,  I also got to refresh my memory of that particular day.

Karen served the tea we made at Wang-Ting, (Mr. Wang is very nice to helped us finish up the canvas wrapped rolling, also lightly baked our tea before pack in 2 oz/pouches for our members.) to our Azusa Tea Club friends...we also prepared two of Wang-Ting's Spring Crop - 2012 Alishan Jade Oolong - one made from Chinsing Oolong cultivar, one from Jin Suang cultivar.
(*You can order these two teas...as we have packed them for our friends' Holidays Sipping.)  Simply send a private message to Thomas Shu over facebook....

From the photos, you might see Thuy, one of our members, help use Gongfu style to make tea for us.

In addition to these nice Jade Oolong we cupped and tasted on 11/17, our friends are lucky to sip the 2012 Summer Crop Oriental Beauty (*a little bit sample as gift to me from a great tea master...I hope this tea will win him award from the tea contest...Boy it will be extremely expensive...then)

Holiday Season is here... we believe more and more tea lovers are looking for fine tea for themselves and their beloved.  Sip more...and spread the love!

 

Please click on YouTube Movie to see the action.
 

Taiwan Tea Appreciation with Students from Freshman Tea Class at Monmouth University

We are pleased and very honored to share with you the slideshow of Taiwan Tea Appreciation Class that offered by Kirsten Kristensen to the studens from Freshman Tea Class at Monmouth University on 10/15/2012.
Kirsten has participated our Taiwan Oolongs Study Tour program twice, on 2009 and 2011 respectively.  She published her own magazine "The World of Tea" and dedicate the 2010 Summer issue for "Focus on Taiwan".   We are really proud of her and are so grateful for her great efforts to help promote Taiwan tea and tea culture. 
Kirsten also has shared with the students her unique collection...tea pillow.  Here is something she told me, "I showed the students my tea pillow stuffed with Baozhong Oolong tea and said the Taiwanese students would sleep on it to get better grades! They were amazed with the fragrance and texture. Remember I bought it last year; now it is full! (Mainly from our personal consumption!)  I just dried the tea after we had used it (instead of composting it). " 

We have a YouTube film for this Taiwan Tea Aprreciation

2012 Northwest Tea Festival (Taiwan Oolong Tasting)

I am grateful to our good friend, also a 3 time TOST trip member of ours, Mr. Ken Rudee of Rudee Enterprise, Inc.  While we have a difficult schudule, Ken is so generous to offer his helping hand to lead a wonderful Taiwan Oolong tasting session during the 2012 Northwest Tea Festival in Seattle, WA.  Northwest tea market is growing steadily due to this organization, Puget Sound Tea Education Association, who continuously brings the tea festival and offering in-depth tea educational programs to our tea lovers. 
(*details can be reviewed:  www.nwteafestival.com/ )                                            Please enjoy a short Youtube film for this tea event...

Taiwan tea @ TUF 2012 Culture Night

Taiwan Tea is featured in 2012 TUF Culture Night !

On September 15, 2012 at the Pacific Palms Resort in Industry City, California, TUF is having its Culture Night - the theme for this year's event is "Made in Taiwan - Food Safety, Ecology and Technology" and the keynote speaker is Mr. Luis Ko of Taiwan I-Mei Foods.  We thought this will be a great opportunity for Taiwan tea and tea culture to be included in the program.  In those Center Gift Baskets that set on each table for lucky guests to take home, we have prepared the TUF logo ware with Taiwan tea contained...also we make sure the banquet will serve our Taiwan Jade Oolong through out the night.  There is an exhibition during 4:30 to 6PM at the Hotel lobby - we also have a Taiwan Tea booth to display 6 specialty Taiwan Oolongs for the guests to enjoy...plus every half an hour, we offer different teas for samplings.  It is indeed a very fruity event.
We are grateful to those students volunteers from PCC - TASA  and also Karen Shu from Azusa Tea Club has done a classy design for such a short time exhibition.
We have great honor that Mr. Luis Ko did visit ABC TEA during his L.A. trip... Thanks to TUF for bringing a marvelous culture night to our community.  We know the fermentation of this Culture Night will remain.

Understanding Pu-Erh Tea by Linda Louie on 9/22/2012

September 22nd (Sat), we have the great honor to invite our good friend, Linda Louie to Azusa Tea Club to lead this special session - Understanding Pu-Erh Tea.  Linda is the owner of Bana Tea Company, an on-line tea company specializing in high quality Pu-erh teas. She studies with a renowned tea master in Hong Kong and has traveled extensively through the farms and villages of the Pu-erh tea regions of Yunnan China in her quest to find the finest teas. Linda is a life-long tea enthusiast and takes particular interest in the study of tea culture.  We all enjoy an informative tea presentation and also get to learn about how to prepare and appreciate Pu-Erh.

Tea-One Horizontal Tasting: Green Tea, Jade Oolong, Amber Oolong and Brandy Oolong

Tea-One Tasting is a very effective format of tea education. I have used this system in many colleges (for the ITASA programs) successfully to have fun of sharing tea knowledge and culture promotion. We have also offered modified versions of Tea-One Tasting Class in trade shows or staff training programs for private business.  But for our Azusa Tea Club, this is the first time we introduce Tea-One Horizontal Tasting.  

On 8/18/2012, we are tasting the following 4 teas: Sanhsia Breeze Green Tea Bi-Lo-Chun., Chilai Chinsin Jade Oolong, TJK Amber Oolong., and Brandy Oolong FB - 27.  

I have 4 volunteers from our meet-up friends: Sean, Maira, Don and Ellen.
They each have one tea and one set of tea apparatus, including Tea-One Brew, Thermo, tea spoon and towel, plus one personal cupping set (one aroma cup and one sipping cup).

The whole process, start from knowing your tea...by carefully checking the tea's appearance, the color and the shape/style of tea leaf.  (*we usually suggest our participants to ignore the labels, bring the tea out of the tea caddies...let tea become "the center" of our workshop.  We want to learn about the tea's color to judge the oxidation or baking process...We want to see the tea's shape/style to guess the tea leaf's density and figure out the weight of the tea we are measuring out for the infusion.

After the identification of tea's appearance, we will use the tea spoon to measure the leaf for infusing. But how many tea spoons for each tea to be measured? Or, should be rounded tea spoon, level tea spoon?  A little experiment to have all audience to find out the tea spoon / tea leaf density and the weight actually could be calculated...

Having the heated water stored in Thermo for each volunteer to use...it is handy and also for the safety concern...Make sure the heated water will be poured properly to the inner infuser of Tea-One Brew.  

Suggest volunteers to raise the infuser to be sit on the top of pitcher.  So, everyone gets to see...
The Agony of the Leaf ...

When the tea leaf unfurled and settled... Ask each volunteer to press the button to release the tea
from the leaf...down in the pitcher.  Invite all audience to check the clearness of the tea liquor...
also identify the color of each tea...  Invite the discussion on the tea's quality in regards to its liquor...

Before sipping the tea... always ask the volunteers to focus on the aroma by asking the volunteers smell to the lid of Tea-One Brew... where the steam remained under...  Let each volunteer to have a good memory on the aroma...  Then, switch around the four lids... encourage the volunteers to find the one belongs to his/her tea...  This will encourage our audience to make sure that each tea experience should include enjoy tea's aroma first... while the tea is still too hot to sip...

Then, it is time to taste the tea... again...show them how to properly taste and appreciate the tea... (Always have different suggestions...just for fun...)  and the volunteers can cross serving tea to each other...Always invite the discussion about each tea's taste, finishes... Every one has different taste profile...always fun to listen to different comments during the tasting.

After the tea tasting... will be time for examining the wet leaves... Use the same tea spoon to scoop out the wet leaves on the lids, now serve as coasters...  Guide the volunteers to read the wet leaves and invite the discussion with audience...

There will be question after question during the workshop... those questions raised right at each move by the volunteers...The interaction between the volunteers and audience...will remain in high gear.

Please enjoy the slideshow of these four outstanding volunteers, from left to right: Sean, Maira, Don and Ellen.  Thanks to their excellent performance...and I bet they are the ones who benefit the most from this workshop.  Next time, when we are having Tea-One Tasting Class, always try to be the volunteers. No kidding.

2012 World Tea Expo - Show is On !

We thank all the attendees who visit Taiwan Tea booth.  We also appreciate the hard efforts from our staff and volunteers.  Thanks to World Tea Media (George, Kim and their team) to produce another great show!

2012 World Tea Expo - Taiwan Tea Districts & New Cultivars

Taiwan Tea Research and Extension Station (TRES) is responsible for research, development, and promotion of Taiwan tea, as well as providing education, training and information to local tea farmers. The station is equipped with excellent research and farming facilities and organizers regular training programs, lectures, workshops, demonstrations, and exhibitions for tea growers. The station also promotes organic farming, soil and water conservation and environmentally sound pest control techniques to protect the environment and assure the safety of local tea products.  

Over the years, Taiwan Tea Manufacturers Association (TTMA) has worked very closely with TRES for Taiwan tea's continuous development.  This year, for 2012 World Tea Expo, we have the great honor to have TRES Director Iou-Zen Chen to help out Taiwan Tea Stage programs.  Director Chen has three sessions: one session to briefly introduce the current major tea districts in Taiwan., and two sessions to share the new tea cultivars developed by TRES.  We are about to bring in the Terroir and Cultivar's special characters found in Taiwan Oolong.

 

2012 World Tea Expo - Indulge in Excellence

Bill Waddignton is my tea brother, a great friend of TTMA.  Our friendship goes back to early APTI days.  Last year, Bill paired with Steve Huang for a great session: Focused Tasting on Ruby 18.   The audience enjoy their presentation so much.  I remember during our planning for TTMA Stage, Josephine and I have decided to invite Michael Lannier from Tea Source, who is in 2011 TOST, to lead one session of Oriental Beauty.  We must come up another interesting session to offer our tea friends at the WTE... finally... This topic popped up, why not to invite Bill to review the 6 special Oolongs from Taiwan ?  Another great performance, again!

2012 World Tea Expo - Amber Oolong & Aged Oolong

Amber Oolong, the gongfu

Baking Amber Oolong requires a master’s tremendous efforts and numerous practices. This tea can be enjoyed in gongfu style, infusion after infusion. 

We all realize that Mo Sardella has played an important role behinds the impressive Tea Infusions Challenge  in 2012 World Tea Exp.  When TTMA Stage programs were under planning...I thought of MO, who's in our 2011 TOST program, and hoping that he will be available for us to lead one session of cupping.  A phone call to GS Haly office..., as we all know how generous Mr. Spillane is...he endorses the idea almost immediately...So, here we have Mo on the stage to have one of his favoritea - Amber Oolong.  Believe me, from my observation during 2011 TOST, Mo is about ready to bake his own Amber Oolong.  Enjoy the slideshow below to see his enthusiasm!

(*I will like to take this post, again hearty thanks to our friend, Mike Spillane and GS Haly Co., on behalf  of Taiwan tea industry, tea farmers... You can tell how much supports they have given to TTMA.  Not only Mike himself took his precious time to fly over to Taiwan to give seminars and encouragements to our tea farmers and tea merchants., he has generously sent Aaron Vick and Mo Sardella to our Taiwan Oolongs Study Tour Progam to show his valued friendship.  We appreciate it and we will like to share the story with all our tea friends.)

Amber Oolong - could be made to be, take TieGuanYin as an example., also could be value-added with certain crude teas, Pouchong, Jade Oolong...to begin with. Tea Baking is another art and craftsmanship that takes years of practices.  We believe this is going to be a big attraction...not only in tea producing countries.  I am expecting it will soon to have tea baking workshops here in the Northern America... Many of our tea entrepreneurs might be thinking to have their own baking room to create their own house-specialty Amber Oolong.  (*similar to coffee roasters...).
Aged Oolong - This is another territory we are looking at.  It will involve the "Tea Cellar" to store teas with crystal clear documentation. (*Comparing Pu-Erh, we need to come up with an advanced system to convince the tea fans.)  No doubt that it requires further R&D, and for sure, the wine business model will be borrowed.  During the storing period, should the tea to be re-baked? How often? What will be the perfect condition for the tea cellar to be equipped with? ...
Many tea scientists and tea entrepreneurs are working on various projects in Taiwan now...
We are indeed very excited about its happening...

2012 World Tea Expo - Jade Oolong & Classic TungTing

Jade Oolong & Classic TungTing -
I always enjoy the honor of cupping tea with our good friend Aaron Vick.  He has a very sharp and decisive approach.., I wonder whether the Hapkido practice has something to do with it. (?)  In 2011 WTE, Aaron and I did a session of  Taiwan TieGuanYin together.  This time, I thought it will be fun to invite him back again, but to cup different tea, from baked Oolong switch to Jade Oolong...and then touch an interesting topic of "Classic TungTing".  Please enjoy our slideshow of Aaron on the TTMA stage on 6/2/2012.

Jade Oolong, the classic  

This naturally fragrant high mountain tea becomes one’s favorite instantly.  Pleasant aroma, delicate flavor and lingering finish are captured within the semi-balled, tightly rolled leaves after numbers of time in withering, oxidation and rolling repeatedly. 

Jade Oolong is another version of Pouchong simply in different leaf appearance. Domestic tea lovers use to call it "semi-ball Pouchong".  Due to green tea fever and market driven trend, Taiwan's Jade Oolong tends to become greener and greener (lighter in oxidation, Drying without baking...) Farmers and Factories learn fast from their customers' demand.  However, there are many "*old" fans complain on the "green trend"...they miss the TungTing Oolong from the 80s/90s'...a bit higher oxidation plus the additional baking to stablize the tea after the crude tea finished drying. Classic TungTing is slowly back in our market - domestically and internationally.

What is the difference between Jade Oolong and Classic TungTing?  
No need to guess, order some samples and line them up for your own cupping.  Try to follow our tea master, Aaron Vick, to find your own answer.

2012 World Tea Expo - Taiwan Green Tea

Taiwan Green Tea ? 
Many tea friends, including some tea pros in Taiwan, don't know the facts: Taiwan used to export tons of pan-fried Green tea to Northern Africa, Middle East...Also, in 70s/80s Taiwan actually shipped big quantity of steam-fired Green tea to Japan.  Another fact: Taiwan Pi-Lo-Chun and Taiwan Lung-Jing still keep their fans happy every Spring from Sanhsia tea district. (*Yes, our TOST friends visit that district often.)  
Jackson Huang, is the most suitable person that can share with you these facts.  TTMA has presented a session for him to lead the cupping and tasting of Taiwan Green Tea:
Sanhsia Pi-Lo-Chun  and  Sanhsia Lung-Jing.  Plus a demonstration on how to prepare Micro-Green Tea 300 to serve in party.  Jackson has two beautiful tea ladies whom he's met in Taipei a few years back... Julia Arrasmith-Matson from Bingley's Tea., and Darlene Meyers-Perry from The Tea Lover's Archives co-own the stage...  They surely have done a marvelous job!

For reference review on Micro-Green Tea 300.
For more tea information on Sanhisa Breeze.

2012 World Tea Expo - New Tea Labeling

New Tea Labeling ?
Yes, this is an important step for Taiwan Oolong's international marketing.  We have always thought of the advice from Professor Lynn Lin...who originally expected to lead such a forum discussion, yet cannot make it to Vegas this year.  We also take serious suggestion from our industry guru, Brian Keating -  from his 6th Edition  Specialty Tea is "Hot" Report ----
"The Wine Business Model
What if Specialty tea was marketed, merchandised and sold like high-end wine....clearly labeled with estate, year of harvest, regional origin certifications, and with tight packaging seals to document the origin and help manage freshness?"     (*By the way, the 7th Edition Tea Report is now available.)


Before the 2012 World Tea Expo, I called Michael Spillane, whom I always respect as Sensei when I need good advice, about my plan.  Mike gave me his full support right away, and he invites Brian the original, to sit in our panel.  And Mr. Keating has suggested to bring Mr. Robert S. McCaleb to join the discussion that set to be 6/2/2012 on TTMA Stage in World Tea Expo.

No need to have extra words to introduce Jackson Huang, Michael Spillane, Brain Keating to our tea friends. But we do need to share more information about Mr. McCaleb.  Here is his bio:

Robert S. McCaleb, Herb Research Foundation, Natural Healthcare Inc., Sustainable Natural Products Rob McCaleb is founder and president of the Herb Research Foundation (HRF) in Boulder, Colorado, an internationally recognized research and education organization dedicated to providing facts on the health benefits of herbs. Rob has more than 20 years' experience in botanical research and business. He was Research Director for Celestial Seasonings (America's largest herbal tea company) for 13 years and served on the Board of Directors of the American Herbal Products Association and Herb Trade Association. He was one of five scientists appointed by President Clinton to serve on the Commission on Dietary Supplement Labels. Rob has also served as an advisor to the U.S. Congress, the Office of Technology Assessment, the Office of Dietary Supplements, the Office of Alternative Medicine, and other federal and state agencies. Educated in Cellular Biology and Botany at the University of Texas and University of Colorado, he is currently a PhD candidate in ethnobotany at Union Institute. His international work has involved development of herbs as cash crops and medicinal resources throughout Africa, Asia, and Europe since 1980, including projects for U.S. Agency for International Development and the U.S. Department of Agriculture.

The discussion mainly to offer some ideas and guidelines when we are creating the tea labels for Taiwan's Specialty Teas.  What information should be included and clearly indicated, what information could be shown on the supplemental QR-code...
Hearty thanks to Mike, Brian and Rob.  It meant to let Jackson and Frieda of  TTMA to take the precious suggestions back to Taiwan and work out a system for Taiwan Oolong's new labeling.  Standardized labeling and standardized packaging are seriously concerned while we are trying to promote our fine teas to the International market places.
 

2012 World Tea Expo - TOST 2012 Registration

Taiwan Oolongs Study Tour 2012 Program" officially announced and open for registration during the 2012 World Tea Expo.  With our TOST friends from 2010, Lynayn Meilke, and from 2011, Jeni Dodd to be on the stage with Josephine Pan (the organizer of TOST) to share with our tea friends there what we have done, and how this program actually benefited our members... Also, to introduce the details of 2012 TOST schedule.  Linda Villano, also a member of TOST 2010 plugged in during the session... What a close group we have.  It is all about tea education.  We make sure that the field study with hands on experience, plus the group members from different backgrounds in tea trade...which really helps every one in our program to enhance their knowledge and expertise on Taiwan Oolong. 

2012 World Tea Expo - Oriental Beauty, the exquisite

Oriental Beauty, the exquisite

Kissed by green leaf hopper insect in early summer, this tea delivers an exceptional fruity, elegant floral aroma with an intense, complex flavor and a rich aftertaste of honey and peaches. 

A true Champagne of tea from Taiwan.

For this session, we are glad to invite our 2011 TOST friend,  Michael Lannier, from Tea Source.  Michael has done a marvelous Taiwan Oolong Workshop in Minneapolis recently per his mentor, Bill Waddington. We know he has a very expensive hobby of drinking Oriental Beauty.  His conversation with Director Chen and myself is super fun.  We did taste two teas that prepared from TTMA, one is  2010 Summer crop, and another one is 2011 Summer crop from Miaoli.

2012 World Tea Expo - Bliss Oolong, the harmony

What is Bliss Oolong ?  on 6/3/2012, I invite our good friend, Lynayn Mielke, who's currently serving STI's Advisory Board, a member of our 2010 TOST...we chat about Bliss Oolong and actually we are having American Ginseng Oolong for tasting.
 

Bliss Oolong, the harmony  

Artfully blend teas from many crops, varieties, or estates, partner them with delicate floral accents, or mix them with herbs and tisanes.

This results in a harmonious flavor that’s sure to bring a smile. True bliss!

2012 World Tea Expo - Focus on Taiwan

"The World of Tea" magazine, 2010 Summer issue features "Focus on Taiwan"... what an outstanding work by Kirsten Kristensen and her Tea 4 U Group.  This is a fruity result of her 2009 Taiwan Oolongs Study Tour.  (*We know that she is working on another Origin...can't wait to read her next book...)  Taiwan Tea Manufacturers Association has recognized Kirsten's contribution in its 2011 Annual Conference. In 2012 World Tea Expo, TTMA has great honor to invite her to share her book also her experience in Taiwan.   I personally believe she will be visiting Taiwan many more times...and with her keen observation and her guidance...Taiwan's Estate Tea will be introduced and be reviewed... We are so proud of Kirsten and we believe she is a true Taiwan Tea Ambassador.

2012 World Tea Expo - Pure Spring Tea

Pure Spring Tea is a project funded and managed by Tse-Xin Foundation in Taiwan.  We have visited this organization two times in a roll in our  2010/2011 TOST program.  (Per Director Chen of TRES, this organization also have received strong support from TRES and COA.)  For more details about this project, please refer to our link.
Kirsten of Tea4U is the presenter for this session, with her well prepared PPS (done by the team of Tea4U) to help us understand how this Organic tea project proceeds.  We now expect Tse-Xin will soon to have their USDA Certified Organic Taiwan Oolong available for the Northern American tea lovers.

2012 World Tea Expo - How fun it is!

 

During the World Tea Expo... we manage to have fun...great fun... 

With these 3 Bobs: Spicy Bob (Bob Bowey) from Kansas, Icy Bob (Bob Krul) from Canada, two of our TOST friends., and Bob Williford, Owner at Student of the Leaf...

We are practicing a song: Wenshan Pouchong... 

Adding the hand signs while we refresh our memory about how the Pouchong tea has gone through the solar withering, indoor withering, fluffing...to wait till the leaf's edge turning brown (red)...and the natural fragrance flowed out of the leaf...

 

 

(Here is another video link for the same Pouchong tea song playing at 2011 World Tea East )