black – Michael Pieracci

Happy tea-clipse!

Composed of used, dried Chinese black teas from Fuijan and Yunnan.

Tea in Plänterwald, a forest in Berlin, with two good friends. I brewed a Chinese Yunnan (black) tea. The color of the brew complimented the surrounding colors. The tea cooled quickly allowing us to sip and easily enjoy a malty flavor, mixed with the aroma of a recently rained autumn forest.

All of the tea I’ve consumed in the past month.

White, green, oolong, black, puerh.

China, Japan, Korea, India, Ceylon.

thisistea:

Jin Long “Golden Dragon”. Chinese Yunnan black.

Very beautiful, tippy, and golden. The dried leaves even look cozy and soft. When steeped the leaves turn a rich brown and show a nice texture.

Yunnan’s like this that are so beautiful will often be very mild in flavor. They’re designed much more for show than for taste. This is an interesting trend with tea production now in China, very often seen with black teas.

I’m still experimenting with water temperature and steeping time to figure out how to get the best flavors out of this tea. So far a cooler water helps to bring out a range of taste and aroma.

Purchased from Bohea in Friedrichshain, Berlin.

See other mentions of Yunnan on this blog.

Collaborative minimalist art on Flickr.

I hosted a party and invited people to draw minimalist yet personal lines, dots, shapes, patterns. No words. One sharpie and two kinds of “washi” decorative tape (from Japan, thank you Theresa). One canvas in my living room, the other in my bedroom. Thanks friends.