This class we will be exploring different leaf-to-water ratios to see if there is really such a thing as proper recipes. To join the class and learn from these episodes, you can drink these exact teas and answer Shiuwen's guiding questions from your own experience. Find the tea on our website here => https://floatingleaves.us/cart/update?updates%5B39651321970895%5D=1 The Tea : Charcoal Dong Ding
In this tea class, Shiuwen guides John to notice the various places in the mouth and body where roasted oolong can produce unique sensations and textures. To join the class and learn from these episodes, you can drink these exact teas and answer Shiuwen's guiding questions from your own experience. These teas will be used in the next episode as well. Find the teas on our website here => https://floatingleaves.us/cart/update?updates%5B39651321970895%5D=1&updates%5B40528029647055%5D=1 The T...
Shiuwen offers a tea class on the ‘correct' brewing temperature for oolong tea. Is it ok to boil green oolong? To join the class and learn from these videos, you can drink these exact teas and answer Shiuwen's guiding questions from your own experience. Find the teas on our website here https://floatingleaves.us/products/secret-garden-alishan-high-mountain The Tea : Secret Garden Alishan High Mountain Oolong...
Shiuwen of Floating Leaves offers a tea class on the defining characteristics that make green oolong more basic or more premium. Focus is on experiential learning. To join the class and learn from these episodes, you can drink these exact teas and answer Shiuwen's guiding questions from your own experience. Find the teas on our website here => https://floatingleaves.us/cart/39651321807055:1,41098440343759:1 The Teas : Jin Xuan Secret Garden Alishan High Mountain Oolong...
Shiuwen invites special guests, some "random middle school boys", for a holiday special episode! T his is also the last episode of our retroactively named Season 1. We will be taking a short break, and will see you again in 2022! Find our teas : https://floatingleaves.com
Tea blogger Oolong Owl visits the shop for some strong pots of epic oolong. Check Out Oolong Owl's Blog : https://oolongowl.com/ Tea Teas : Eight Roast Dong Ding Lala Shan Hong Shui Taman Shan 'Empress Dowager'
Long time tea friend of Floating Leaves, the infamous Steve, joins Shiuwen and Noah to drink some teas that struck us by surprise! The Teas : Sun Solstice Oolong Charcoal Roast Ruby 18 Lalashan Hong Shui Find our teas at https://floatingleaves.com...
Shiuwen sits down to answer some of John's questions about tea tasting: What it means for a tea to be 'open' or, conversely, 'bound up'. The Tea 1998 Iron Cask Aged Dong Ding (brewed 3X's) Find our teas at https://floatingleaves.com
Founder of Embrace the Moon School for Taichi and Qigong, Kim Ivy, joins Shiuwen for some potent teas. Learn more about Kim's Taichi and Qigong dojo at https://embracethemoon.com/
Shiuwen chooses and shares two teas that represent her two friends Timothy and Lewis, Floating Leafers from the early days. Find Timothy's work at https://timothysiciliano.com/ The Teas Wild Pinglin Baozhong Laughing Buddha (Yunnan High Mountain Oolong)
Fellow tea podcasters of Tea Talks join us for their first dive into Dong Ding plus other roasted oolong. Check out Chris' podcast on Instagram @ckylum and find Caitlin @dishwench The Teas : House Oolong Charcoal Dong Ding 1998 Ripe Tuocha
Shiuwen invites our friend and budding tea connoisseur Matt for an oolong introduction. Link to full video episode : https://youtu.be/3QabhFyAPsY The Teas Competition Style Baozhong Dong Ding Traditional A
A great tea! This is an upcoming release, an oolong tea grown in the high mountain region of Wuliang Shan in Yunnan province (home of puer tea). We had a great session capped off with a brief conversation about tea brewing.
Excellent session with Milk and Honey oolong. Plus a conversation on water temperature and tea brewing.
Welcome to Floating Leaves, your local loofah emporium! Buy a loofah for your teapot, for your friends' teapots and even for your enemy's teapot. It's good for you!! *Also, Shiuwen wanted to make sure we made this correction : She did not give a liter of blood, but rather a PINT of blood.
We drank a delicious Eight Roast Dong Ding for the 16th anniversary of Floating Leaves which occurred on 8/8.
Last week we went back to visit an 'old friend', a tea that we've tasted many times and are just finding out new things about it. This time we visited a 'new friend', also a Furry Crab, and from the same farmer. This one is also fantastic! And we're looking forward to many more sessions with this tea. It is only available on the dot com site.
This session we tasted Furry Crab, an oolong we've been drinking for a while now, but one that is showing a new face in the last month or so.
This episode we tried out some of our new Yixing and Taiwanese Wood Fired teapots. We use Dong Ding Traditional A as a base and branch out depending on how the Dong Ding tastes.
This session we drank a new batch of Charcoal Dong Ding that I brought back from Taiwan. It was roasted in a special way to produce a very unique feel for Dong Ding tea. WE LOVE IT! We're going to be keeping aside some for ourselves to age. And after this session Shiuwen wants to keep even more!!
When I got back to the states Shiuwen told me I was brewing tea really strong! During my time in Taiwan I really changed up my brewing, and I think it tastes great. Today we drank the King of Teas, Charcoal Dong Ding, and it was strong enough to stand a spoon up in it.
Drinking Mr Chen's Baozhong, one of our long time standards on the menu. It was an excellent season for Baozhong, and we had a great time drinking it and reminiscing about farmer Chen and his family this session.
This was a laid back session. Shiuwen got a chance to brew the new Homestyle Red Oolong for the first time. We are both really excited about this tea! As the name indicates, it's not a fancy tea per se, but it's a satisfying whole body experience. Now available on the dot com site only!
Yes, we're talking about Dong Ding again; the region that gave us Milk & Honey Oolong. Which we are drinking in the episode today. We went back to talk more about Mrs. Su and living up on the mountain. Also, we'll be drinking high mountain oolongs live on YouTube (Tuesday June 8th, 5pm PT). Hope you can join us! Link Here
This episode was basically my first impressions after spending a week up on Dong Ding mountain. The taste of the place is still fresh in my mind! I had such an amazing time, learned a lot and worked hard.
Shiuwen received her Lala Shan in the mail, so this session we decided to drink that tea! New crop of Lala Shan Hong Shui.
We took some time to explore three of the four high mountain oolongs I've chosen for the website, since Shiuwen's Big Box of Goodies arrived in Seattle recently. We drank Alishan, Shan Lin Xi and the Traditional High Mountain, a tea that I was able to see be processed start to finish. We are both really happy with this season's high mountains! All very fragrant, balanced and comfortable in the body. Looking forward to the Lishan arriving in Seattle so we can drink that one together, too!
The night before we recorded this episode, I went to go visit our teacher for the first time since arriving in Taiwan. That's the real fuel for why I'm here, to study tea roasting. It's the guiding principle that has kept us on track through lots of craziness. It was a great session, and I got a chance to unpack it a bit with Shiuwen on this podcast. Enjoy!
This episode was recorded shortly after I came down from the mountain, where I saw my first full oolong processing, start to finish! It was amazing, and during the recording I was still full of all that good energy. The style of the episode was more of an interview style. I got a chance to relay lots of information I learned up in the mountains! We will be selling this tea on our website in the next few days. Shipping direct from Taiwan!! If I wasn't here I never would have found something like ...
Hello again! This marks our first episode recorded remotely in both Seattle and Taipei! We toasted the near end of my quarantine period with a pot of Charcoal Dong Ding.
