tag:blogger.com,1999:blog-68792466976513373652024-03-05T07:02:24.900-08:00Herbata-tiiMichał126http://www.blogger.com/profile/09972843599149608378noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6879246697651337365.post-17206478752425429142014-02-03T07:00:00.002-08:002014-02-03T07:00:10.840-08:00Drugie oblicze Banchy<div class="box-title">
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<span style="font-family: Georgia,"Times New Roman",serif;">Dziś miałem przyjemność kosztować kolejny japoński specjał, tym razem była to <b>Genmaicha. </b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b><br /></b>Pierwszy raz spróbowałem jej w restauracji sushi i moje pierwsze wrażenie było takie, że jest dziwna i w sumie ma intensywny smak, ale po kolejnych łykach zasmakowała mi i postanowiłem zapatrzeć się w nią by móc cieszyć się tym wyjątkowym smakiem w domu.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Genmaicha jest to herbata Bancha połączona z prażonym ryżem i jęczmieniem.</span><b></b></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Naczynko: </span><span style="font-family: Georgia,"Times New Roman",serif;">ceramiczny dzbanuszek (400ml)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ilość suszu: ok 9g </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Temperatura wody: ok. 70</span><span style="font-family: Georgia,"Times New Roman",serif;">°C</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Listki: typowe dla Banchy(płaskie i zielone)+ prażony ryż i jęczmień</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Parzenia: I ok. 1,5min II ok. 2,5min
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<span style="font-family: Georgia,"Times New Roman",serif;">Kolor naparu: jasny żółty</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Smak i aromat: pierwsze parzenie wyraźnie Banchowe ( lekkie, świeże i warzywne) połączone z prażonym, ryżowym posmakiem, natomiast w drugim ten warzywny aromat odchodzi na drugi plan, a dominują ryżowe aromaty.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Podsumowując ta herbata to ciekawa odmiana, warta spróbowania, a przy tym w rozsądnej cenie.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Przed parzeniem</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0AhnGtq_SHp1hVVrSNQQTlwEejd19Nz09p_z-N92zWrQKSmpHpNYn8zLYYVEfb1SI13I2T_vvUcmxAuO0jHGgPFvsWCDht9Nx0Ea94FK3naWwY1rm5CuAKwKhPNa1rtoywcmTDQsCAQ/s1600/104.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0AhnGtq_SHp1hVVrSNQQTlwEejd19Nz09p_z-N92zWrQKSmpHpNYn8zLYYVEfb1SI13I2T_vvUcmxAuO0jHGgPFvsWCDht9Nx0Ea94FK3naWwY1rm5CuAKwKhPNa1rtoywcmTDQsCAQ/s1600/104.JPG" height="225" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Po parzeniu</td></tr>
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Michał126http://www.blogger.com/profile/09972843599149608378noreply@blogger.com2tag:blogger.com,1999:blog-6879246697651337365.post-25090170196260299132014-01-31T08:30:00.000-08:002014-01-31T08:55:27.676-08:00Ulubieńcy Stycznia<br />
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Postanowiłem pisać raz na około pół roku post w którym będę przedstawiła swoje ulubione na ten czas herbaty. <br />
Dlaczego taki tytuł? Pewnego pięknego popołudnia po ciężkim dniu postanowiłem rozerwać się i pooglądać filmy na YouTube. Po paru filmikach postanowiłem podążać za tym co proponuje mi YouTube i tak oto trafiłem na młodą dziewczynkę która przedstawia jakieś swoje ulubione kosmetyki/ ubrania, a film nosił właśnie podobny tytuł. Dlaczego czegoś takiego nie zrobić z herbatą...<br />
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Przedstawię mój subiektywny ranking 6 herbat które najlepiej mi smakują czy najładniej pachną lub po prostu mają to "coś" za co je uwielbiam. Sześć dlatego że jest 6 rodzajów herbat: zielone, białe, oolongi (turkusowe/ niebieskie), żółte, czarne i czerwone.<br />
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Nie wszystkich rodzajów herbat było mi dane próbować w takich samych ilościach, dlatego tym razem zostawiam miejsce puste przy kategorii herbat czerwonych i żółtych.<br />
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Herbatę żółtą kosztowałem dopiero jedną, był to zacny Junshan Yin Zhe, ale nie mam porównania do innych i postanowiłem dziś jej nie uwzględniać, podobnie przedstawia się sytuacja z herbatą typu Pu-Erh.<br />
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<span style="font-size: large;">Przedstawiam pierwszy ranking (kolejność przypadkowa):</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7ERzMR9vSYo-MAMQlfApDzeOK0LBvpclARZesNfu71BdpEGRzDE38rluaMJ1o8Qvu2mnn8vZwFMGDx6mxNMYmHQuuAAFdUkgYdVyZuKa-QAqoqNQeybiC-N6RIO4ljAYtmAEqiK6ATc/s1600/177.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7ERzMR9vSYo-MAMQlfApDzeOK0LBvpclARZesNfu71BdpEGRzDE38rluaMJ1o8Qvu2mnn8vZwFMGDx6mxNMYmHQuuAAFdUkgYdVyZuKa-QAqoqNQeybiC-N6RIO4ljAYtmAEqiK6ATc/s1600/177.JPG" height="200" width="199" /></a><span style="font-size: x-large;"><b><span style="font-weight: normal;">I) <span style="color: orange;"><b>Tie Guan Yin</b></span>- wspaniały oolong</span></b></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnS7ti317SMcsMY8KiYaF7GHjBdvIkLr-hiSoCrEJUOlEqCD-rJfs051s7sChT9hn0HiJ3oEJyDrTZzsfc8QGLks3ucnCo71URIZq1uGrNr8zXZBYKEpdXaePxBlBYcYtjITL7w71pmN4/s1600/172.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnS7ti317SMcsMY8KiYaF7GHjBdvIkLr-hiSoCrEJUOlEqCD-rJfs051s7sChT9hn0HiJ3oEJyDrTZzsfc8QGLks3ucnCo71URIZq1uGrNr8zXZBYKEpdXaePxBlBYcYtjITL7w71pmN4/s1600/172.JPG" height="200" width="199" /></a><span style="font-size: x-large; font-weight: normal;">II) <span style="color: orange;"><b>White Monkey</b></span>- fantastyczna biała</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bsd_WdXyZBBgPemMYpmNZI1A2pnauGEhTcVHiSf71eguhuEicCjzaZuaPv7fcpMQgV3RuZm0-M0y6UMtHY3C8nH_cELhZjYzG2lW4NmX2HIZwQnurqDwjaEjmdu3bI_TiUMyOFOBJvs/s1600/176.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bsd_WdXyZBBgPemMYpmNZI1A2pnauGEhTcVHiSf71eguhuEicCjzaZuaPv7fcpMQgV3RuZm0-M0y6UMtHY3C8nH_cELhZjYzG2lW4NmX2HIZwQnurqDwjaEjmdu3bI_TiUMyOFOBJvs/s1600/176.JPG" height="200" width="200" /></a><span style="font-size: x-large;"><span style="font-weight: normal;">III) <span style="color: orange;"><b>Lung Chin</b></span>- doskonały do codziennego parzenia zielona</span></span></h2>
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<span style="font-size: x-large; font-weight: normal;">IV) <span style="color: orange;"><b>Earl Grey</b></span>- klasyczna czarna, Cejlońska z olejkiem bergamotki.</span><span style="font-size: x-large; font-weight: normal;"><span style="font-size: xx-small;"> [Na zdjęciu Lady Grey(bo zwykły Earl Grey się skończył)]</span></span></h2>
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<span style="font-weight: normal;">V)---żółta</span></h4>
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<span style="font-weight: normal;">VI)---czerwona</span></h4>
<div id="pd-name">
<span style="font-size: xx-small;"> </span></div>
<div id="pd-name">
</div>
Michał126http://www.blogger.com/profile/09972843599149608378noreply@blogger.com2tag:blogger.com,1999:blog-6879246697651337365.post-78092721588316336952014-01-28T07:59:00.001-08:002014-01-28T07:59:21.594-08:00Gaiwan, też chce!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbmDdrnpXv7Kl46QSkMCcxiwuyH3tNXfozpFGU4JwCra5zuEk5vErn1blBvJng6ud9nX7EuGvqGCw71Q-Dg5WTvwFydkw_4vcoSR5unXN2f_i55f3545CLWZtIa4vSQl6OEpDmogc88o/s1600/113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbmDdrnpXv7Kl46QSkMCcxiwuyH3tNXfozpFGU4JwCra5zuEk5vErn1blBvJng6ud9nX7EuGvqGCw71Q-Dg5WTvwFydkw_4vcoSR5unXN2f_i55f3545CLWZtIa4vSQl6OEpDmogc88o/s1600/113.JPG" height="452" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Tak, widać mój szklany gaiwan nie mógł się doczekać swoich pięciu minut na blogu i zmusił mnie do zastosowania właśnie jego.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Wszystko zaczęło się do tego, iż chciałem odnowić swoją znajomość z Tajwańskim oolongiem o nazwie <b>King Hsuan</b>. Dostałem go kiedyś gratis. Pamiętam, że zasmakował mi więc ostatnio kupiłem go by móc dalej rokoszować się nim.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Było późne popołudnie, mróz na zewnątrz, śnieg sypie, więc pomyślałem, że to czas na naszego króla.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Wymyśliłem sobie parzenie go w moim szklanym dzbanuszku o pojemności ok 600ml przez ok 1,5 minuty, w temperaturze 85°C (Takie były zalecenia na etykiecie). Użyłem 5g suszu.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Efekt: napar był niedobry, nie smakował mi, zdecydowanie za mało smaku i aromatu. Smakował jak woda z jakimiś ledwo wyczuwalnymi nutkami tego oolonga jakiego pamiętałem.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbvIkmCRRJVDFWMSnL-OJEHsbRjnW_7H2yaA88rFZTickx8U_N11z9Rd-fBZ3IYi8_8lzpzmscsxanhfe4WKOoIkPvTgUHGtgXeST4oVg5ykDBm3wHk9clPfYIO7zd8QFE9mOkPeYSsA/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbvIkmCRRJVDFWMSnL-OJEHsbRjnW_7H2yaA88rFZTickx8U_N11z9Rd-fBZ3IYi8_8lzpzmscsxanhfe4WKOoIkPvTgUHGtgXeST4oVg5ykDBm3wHk9clPfYIO7zd8QFE9mOkPeYSsA/s1600/039.JPG" height="400" width="398" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I tak przekonałem się, że oolongi= małe naczynko, mało wody, na scenę musiał więc wkroczyć gaiwan (mój również szklany).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSS_8r5H85uuOmgRr6XH6rd6aAYa9v8ISxFo1kITZG_6ohEKD7XVK6gHQyXOuSqto0jNbzHvnDyePpJ0Yac7WkjxMAK30lylvw7d267NAHayW2NaYFAmoYKTsgXY-pXf9fLr8Yj21q_w/s1600/071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSS_8r5H85uuOmgRr6XH6rd6aAYa9v8ISxFo1kITZG_6ohEKD7XVK6gHQyXOuSqto0jNbzHvnDyePpJ0Yac7WkjxMAK30lylvw7d267NAHayW2NaYFAmoYKTsgXY-pXf9fLr8Yj21q_w/s1600/071.JPG" height="400" width="282" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Naczynko: szklany gawian (100ml)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ilość suszu: ok 5g </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Temperatura wody: ok. 85</span><span style="font-family: Georgia,"Times New Roman",serif;">°C</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5ZtJXtNWqquD2lZB3lZ5SLh72RfZgGPQxEO70DOGwGFbCDx9pfhF0MjZqI9UozUPCiE_V2tdq77UkQXblOkYsdH8F1flgo2fqykcNrPGmTT0uqpGKNoNn11tbtCecSIhDSFssJozGUY/s1600/091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5ZtJXtNWqquD2lZB3lZ5SLh72RfZgGPQxEO70DOGwGFbCDx9pfhF0MjZqI9UozUPCiE_V2tdq77UkQXblOkYsdH8F1flgo2fqykcNrPGmTT0uqpGKNoNn11tbtCecSIhDSFssJozGUY/s1600/091.JPG" height="454" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Oczywiście najpierw ogrzałem gaiwan gorącą wodą.<br />Następnie przepłukałem herbatkę zalewając ją wodą o temperaturze ok. </span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">85</span><span style="font-family: Georgia,"Times New Roman",serif;">°C, chwilkę zamieszałem i wylałem wodę.(cały zabieg trwał ok 10 sekund).</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKXr9i-CQHqaw0R-IChtUObO1Q1M1E7yR_u2H0tdK1mNYNRg-Ke-GofT2TYECtFaSwZllVycOdkqUiH142vx7hWBvndKlL4ZFHG51lEdQiTdhbboEmsxhXJuGWJU5rKvStfs9ai0N20o/s1600/137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKXr9i-CQHqaw0R-IChtUObO1Q1M1E7yR_u2H0tdK1mNYNRg-Ke-GofT2TYECtFaSwZllVycOdkqUiH142vx7hWBvndKlL4ZFHG51lEdQiTdhbboEmsxhXJuGWJU5rKvStfs9ai0N20o/s1600/137.JPG" height="400" width="280" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Listki: zielone nieregularne zwinięte kuleczki</span></span> </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Parzenia:</span></span> I 50s </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"> II 30s III 50s IV 1min 20s V 2min</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Kolor naparu: blado żółty, a dookoła ścianek lekko różowy.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Smak i aromat: kremowy, trochę mleczny, kwiatowy i słodki</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCphqPnB1RMndfz627PjveLPlHxfbynBZynWDDTotMBpAqWIWbBar-dRGTDxJom2f8vQItWrDZ3KDZmaOEPlk3GiI8Ng3qzj3UlpblM__HvUVzoa7K4v0rxC7_RieAP6vMyLCaGQx8H3E/s1600/126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCphqPnB1RMndfz627PjveLPlHxfbynBZynWDDTotMBpAqWIWbBar-dRGTDxJom2f8vQItWrDZ3KDZmaOEPlk3GiI8Ng3qzj3UlpblM__HvUVzoa7K4v0rxC7_RieAP6vMyLCaGQx8H3E/s1600/126.JPG" height="452" width="640" /> </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"> Po zaprzeniu liście znacznie zwiększają swoją objętość.</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJl7pIJYcSpOtz3-ovKGwqoUMaLaCeq8GDkwvmhniLZv_sPLlWhP45PqKG2UwX9E6Ib2gV-44MHt70Rh6aaoBQs00vmYvLRAI3-sjHZZbht-3GxmjsmMxj6JOwnoTgv6ja097qLTn87s/s1600/148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJl7pIJYcSpOtz3-ovKGwqoUMaLaCeq8GDkwvmhniLZv_sPLlWhP45PqKG2UwX9E6Ib2gV-44MHt70Rh6aaoBQs00vmYvLRAI3-sjHZZbht-3GxmjsmMxj6JOwnoTgv6ja097qLTn87s/s1600/148.JPG" height="452" width="640" /></a></span></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7qN1kM6KdaBQTW-ZCXtE8_cISijExAlUTNBEhMq4quvAEHLaogd5BdvOGBfw_7Hfi_ZvNRavOYKhmJRqQycDszx3itOh0VOzpEe0gNEGX91QC25RfJdHD-KLsOPInZiX6rEALO-efCs/s1600/015.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7qN1kM6KdaBQTW-ZCXtE8_cISijExAlUTNBEhMq4quvAEHLaogd5BdvOGBfw_7Hfi_ZvNRavOYKhmJRqQycDszx3itOh0VOzpEe0gNEGX91QC25RfJdHD-KLsOPInZiX6rEALO-efCs/s1600/015.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Przed parzeniem.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6jDEuylYPNyvWaWp2IaXbZDNdNsHdRvG26GEVNv7AAaq2nQmC03z-08_jB1wTGBBDDgYuXmolVH1Xotfy-UAwrkX8DnsFfMi0KBJIi5NPHiuTgnxC0MXaMeypaHV3Axrgcy4rrrZrmo/s1600/149.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6jDEuylYPNyvWaWp2IaXbZDNdNsHdRvG26GEVNv7AAaq2nQmC03z-08_jB1wTGBBDDgYuXmolVH1Xotfy-UAwrkX8DnsFfMi0KBJIi5NPHiuTgnxC0MXaMeypaHV3Axrgcy4rrrZrmo/s1600/149.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Po parzeniu. </td></tr>
</tbody></table>
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i taką herbatkę to można pić i pić i pić...<br />
<span style="font-family: Georgia,"Times New Roman",serif;"></span> Michał126http://www.blogger.com/profile/09972843599149608378noreply@blogger.com2tag:blogger.com,1999:blog-6879246697651337365.post-56265456202729695002014-01-26T03:11:00.000-08:002014-01-26T03:11:27.757-08:00Biała i Złota Małpa <div id="pd-name">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpvQxNm9jaxWKdQjOrlnPujZmixXHIJBVjOpK71JhnLMsOZ_YIm_vxtvwT5F7T0mbxU6JMG1SFHTaEu2lZpuKEa7x0PCeoGHPLRqIODPVF8QkKwVCp2R_aC8SM3FFZtkliT4BE6JbsHE/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpvQxNm9jaxWKdQjOrlnPujZmixXHIJBVjOpK71JhnLMsOZ_YIm_vxtvwT5F7T0mbxU6JMG1SFHTaEu2lZpuKEa7x0PCeoGHPLRqIODPVF8QkKwVCp2R_aC8SM3FFZtkliT4BE6JbsHE/s1600/005.JPG" height="424" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlfEU53OJF8YzPNJPCXY3eDpe_NtNZnmme6puM2hVhtw0kdbeYFmNUtRpKQ-Q3o_cbYcCCb7_Pky3mF3n4c0ZRu1gKrU4i36lN8IiZ6onMNrOwRVPw59Vd0hZTjlTx3aeJYmMlAwmtck/s1600/006+-+Kopia.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlfEU53OJF8YzPNJPCXY3eDpe_NtNZnmme6puM2hVhtw0kdbeYFmNUtRpKQ-Q3o_cbYcCCb7_Pky3mF3n4c0ZRu1gKrU4i36lN8IiZ6onMNrOwRVPw59Vd0hZTjlTx3aeJYmMlAwmtck/s1600/006+-+Kopia.JPG" height="140" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtt_do4znqxhVNh3gEH38OCyiwT4f3zb6L2nky5BWQMBCq5TiKHDgvGJ2GiUg9BbjN0fQ1S18zs_b-wjLCtv4uBa9McG9q7C1KoMQsqyzOOuGw5cuPjXkeG4Sy66aXeroJKvFRH7vhOQ/s1600/007+-+Kopia+-+Kopia.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtt_do4znqxhVNh3gEH38OCyiwT4f3zb6L2nky5BWQMBCq5TiKHDgvGJ2GiUg9BbjN0fQ1S18zs_b-wjLCtv4uBa9McG9q7C1KoMQsqyzOOuGw5cuPjXkeG4Sy66aXeroJKvFRH7vhOQ/s1600/007+-+Kopia+-+Kopia.JPG" height="140" width="200" /></a><b> </b><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Golden Monkey/ White Monkey co wybrać, która lepsza?</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTrk0aLN6o6F94M6ul8-R0Q6s1XFSJ4QEo71YFSlcUkTPJAWyx3_0vDSulL-FHP_CTVLABqsTeeNlhbN6yuLc30w7awSfyi5PZDPAXyLnFDsgVTS5-Xv9-ZEJjDjPv4xo6rVn8d0C6bY/s1600/048.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTrk0aLN6o6F94M6ul8-R0Q6s1XFSJ4QEo71YFSlcUkTPJAWyx3_0vDSulL-FHP_CTVLABqsTeeNlhbN6yuLc30w7awSfyi5PZDPAXyLnFDsgVTS5-Xv9-ZEJjDjPv4xo6rVn8d0C6bY/s1600/048.JPG" height="227" width="320" /></a><b><br /></b><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Dziś postanowiłem zaparzyć dwie herbaty jedną białą( White Monkey) i jedną czarną(Golden Monkey).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuPaYlxtL0Npca0d7mXK2QHtS0qDNBL41saqtNioQM4ocoxoU-P4f5bV9OQ_GI3w_MRtTbHKqZkHwMG_01U00LmQzFmxlymcHq8Sqqx0CiAnurvD5NKVK1-brADWXY2WehsqcWMz_w4o/s1600/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuPaYlxtL0Npca0d7mXK2QHtS0qDNBL41saqtNioQM4ocoxoU-P4f5bV9OQ_GI3w_MRtTbHKqZkHwMG_01U00LmQzFmxlymcHq8Sqqx0CiAnurvD5NKVK1-brADWXY2WehsqcWMz_w4o/s1600/052.JPG" height="424" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTrk0aLN6o6F94M6ul8-R0Q6s1XFSJ4QEo71YFSlcUkTPJAWyx3_0vDSulL-FHP_CTVLABqsTeeNlhbN6yuLc30w7awSfyi5PZDPAXyLnFDsgVTS5-Xv9-ZEJjDjPv4xo6rVn8d0C6bY/s1600/048.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Niestety, a może i stety te herbaty poza podobną nazwą różnią się całkowicie.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Biała jak to każda porządna biała jest minimalnie fermentowana, a Golden Monkey jest całkowicie fermentowana. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJrjJ3gU41JDAjngp1hI7-4H0l0EMZHRWNhO8TpLGb7e-8F6gpKDETRkxB4B2OA9pUAsAeHYofCUilayokGWiDAoun14EW850qWyyUEKmXQQBlpFjts2XBMvviJ-uFQOxgULCKG8q-dA/s1600/006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJrjJ3gU41JDAjngp1hI7-4H0l0EMZHRWNhO8TpLGb7e-8F6gpKDETRkxB4B2OA9pUAsAeHYofCUilayokGWiDAoun14EW850qWyyUEKmXQQBlpFjts2XBMvviJ-uFQOxgULCKG8q-dA/s1600/006.JPG" height="211" width="320" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Pierwsza była czarna:</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Naczynko: szklany dzbanuszek o pojemności 600ml (tym razem użyłem 500ml wody)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ilość suszu: ok 4,5g </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Temperatura wody: ok.95</span><span style="font-family: Georgia,"Times New Roman",serif;">°C</span> <br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Parzenie: I 1,5min II 3min</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Listki: ciemne ze złotymi tipsami</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Kolor naparu: ciemny, bursztynowo- karmelowy</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Smak i aromat: łagodny i całkiem przyjemny, tyci gorzki na końcu.</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Jak na czarne herbaty ta jest delikatna, łagodna i niezbyt mocna.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Godny polecenia Yunnański specjał.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivv7s14qYbIZBTgDU8pKbipbtEI9JRnQxlgsptivPmuZv2Q6Mmog6fsueWNM0D9xS0-6TlAej8upNn0qlhOBeDfSzSns8KeJ3ypfXSOy31LFMe8wM3pEveatPmT1gX8g8HuX4WbGJdCL4/s1600/007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivv7s14qYbIZBTgDU8pKbipbtEI9JRnQxlgsptivPmuZv2Q6Mmog6fsueWNM0D9xS0-6TlAej8upNn0qlhOBeDfSzSns8KeJ3ypfXSOy31LFMe8wM3pEveatPmT1gX8g8HuX4WbGJdCL4/s1600/007.JPG" height="211" width="320" /></a><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Następna była biała:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Naczynko: szklany dzbanuszek o pojemności 600ml (tym razem użyłem 500ml wody)<br />
Ilość suszu: ok 4,5g <br />
Temperatura wody: ok.85°C</span> <br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Parzenia: I 1,5 min II 2,5min</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4cJzehLjJgG1fLe0w2i_2mEypC8y2X245oP1SieTnYyFmetk42hZsi5NT4K0pDfGI2RYZMi3Xf_G2pbnDcr35JDh51u26zv6c3GJYK4Ke89HTKrNK91QImqhTinxdwJ-fPgUexlAUbQ/s1600/069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4cJzehLjJgG1fLe0w2i_2mEypC8y2X245oP1SieTnYyFmetk42hZsi5NT4K0pDfGI2RYZMi3Xf_G2pbnDcr35JDh51u26zv6c3GJYK4Ke89HTKrNK91QImqhTinxdwJ-fPgUexlAUbQ/s1600/069.JPG" height="452" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Listki: zielono- srebrne z lekkim puszkiem</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Kolor naparu: jasny, słomkowy</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Smak i aromat: delikatna, słodkawa, może odrobinę miodowa?</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Bardzo fajna biała herbata z <br />prowincji Fujian. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Dzisiejszego dnia miałem odczynienie z dwiema herbatami. Nie da się ich porównywać czy rozstrzygać która jest lepsza, ponieważ różnią się one praktycznie wszystkim od pochodzenia do procesu produkcji.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvocntj-TM-5_In9J1QkkFHG4dBUcsqqt5Gu4m-uGOf61AdcDkTZSp8VwCl5Bu1NxP7i_R0KBXrmQ6mmTaAHeiqZlOWcM73D4SbrdVsBfbEOY6h_onihbwIjpcu9ZVyWUDlXeuk3AES4/s1600/087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvocntj-TM-5_In9J1QkkFHG4dBUcsqqt5Gu4m-uGOf61AdcDkTZSp8VwCl5Bu1NxP7i_R0KBXrmQ6mmTaAHeiqZlOWcM73D4SbrdVsBfbEOY6h_onihbwIjpcu9ZVyWUDlXeuk3AES4/s1600/087.JPG" height="424" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Na koniec jeszcze dodam że udało mi się znaleźć jedną rzecz która je łączy: obydwie bardzo mi smakowały mimo całkiem różnych doznać smakowych.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8gFrdrcewCe1wMWY51QOU6AK5G7-MyNF2zhSot56CnPcukHuRLZ6QCSS4L5tGizh7lf7PAarEMhHqv4s_3Nsmh4_zQY7qvHsCSzsbES3GrOr5zvNp4S_Ilyq6Y_kZwERGTsbpHjcH-M/s1600/127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8gFrdrcewCe1wMWY51QOU6AK5G7-MyNF2zhSot56CnPcukHuRLZ6QCSS4L5tGizh7lf7PAarEMhHqv4s_3Nsmh4_zQY7qvHsCSzsbES3GrOr5zvNp4S_Ilyq6Y_kZwERGTsbpHjcH-M/s1600/127.JPG" height="451" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Tie Guan Yin Supergrade (Żelazna Bogini Miłosierdzia)- jest to tak na prawdę pierwsza moja herbata typu oolong. Tie Guan Yin jest półfermentowany i pochodzi z Chin z prowincji Fujian.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcNN8ens57qx-CZQ15BvC6UolX4PCfRI2nGnpNciscCfFrLUxwCUDssGUKm6ur5YaA9PZkM8zh9v6cmQnAsNX8dVc8vrjjt4kUYn-iMlARRtEmAl08kjlPGeBrBjawTxnEQeWGEtPUrzA/s1600/060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcNN8ens57qx-CZQ15BvC6UolX4PCfRI2nGnpNciscCfFrLUxwCUDssGUKm6ur5YaA9PZkM8zh9v6cmQnAsNX8dVc8vrjjt4kUYn-iMlARRtEmAl08kjlPGeBrBjawTxnEQeWGEtPUrzA/s1600/060.JPG" height="265" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFS2ZvWnczptdZFhbqKa5sL02L2l7-aF5hoT7XOnGWZvgXgjqwIAMCc1P9oPI-bRbErxNi-enC7SJ8MqKrx2eFIbkPO_9pRpT0b3KCdBBQQwHZWz6l_kNrM_gOakY5QR5GW_o6MWsl6A/s1600/060+-+Kopia.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFS2ZvWnczptdZFhbqKa5sL02L2l7-aF5hoT7XOnGWZvgXgjqwIAMCc1P9oPI-bRbErxNi-enC7SJ8MqKrx2eFIbkPO_9pRpT0b3KCdBBQQwHZWz6l_kNrM_gOakY5QR5GW_o6MWsl6A/s1600/060+-+Kopia.JPG" height="131" width="200" /></a><span style="font-family: Georgia,"Times New Roman",serif;">Naczynko: dzbanuszek z glinki yixing pojemności 100ml </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ilość suszu: ok 5g </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Temperatura wody: ok.85</span><span style="font-family: Georgia,"Times New Roman",serif;">°C</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJQqtlU_AXnJfex05oDw6Qz9tKNfJmhOWK58j8wm6bslDCokP5rMzG5fYNNkDg8az_UNT27D7pTqze670htGv1QW0Ob_h0s7E-tXX0N7SyhX8yI_yoHyGTaTx3WW0ez2GQnND6qDO2nI/s1600/118.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJQqtlU_AXnJfex05oDw6Qz9tKNfJmhOWK58j8wm6bslDCokP5rMzG5fYNNkDg8az_UNT27D7pTqze670htGv1QW0Ob_h0s7E-tXX0N7SyhX8yI_yoHyGTaTx3WW0ez2GQnND6qDO2nI/s1600/118.JPG" height="225" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Listki: nieregularne zwinięte kuleczki o kolorze jasno zielonym</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Kolor naparu: jasno żółto- seledynowy</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Smak i aromat: wspaniały, cudowny, bardzo kwiatowy, słodziutki </span> </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Najpierw ogrzałem gorącą wodą wszystkie naczynka, a następnie przepłukałem herbatkę przez ok 10 sekund. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1d-3Xwllnilfsuv0_Bb44jpp8E_7mvOj6Ia91x_srIjjs_uriX3PzpTrjIsmeFP7xUDsymExNvSCemvoDo0LRHXFDAaNuAWkCL43lFiyKIr3uGKVUExM4nO2mw3MpARTJyDmIv37Kjw/s1600/084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1d-3Xwllnilfsuv0_Bb44jpp8E_7mvOj6Ia91x_srIjjs_uriX3PzpTrjIsmeFP7xUDsymExNvSCemvoDo0LRHXFDAaNuAWkCL43lFiyKIr3uGKVUExM4nO2mw3MpARTJyDmIv37Kjw/s1600/084.JPG" height="424" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Parzenia wyglądały tak: I 50s II 30s III 60s IV 90s V 120s VI 150s. Chwilkę po wrzuceniu liści do ogrzanego dzbanuszka w całym pokoju dało sie wyczuć piękny kwiatowy zapach.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Smak i aromat jest dosyć intensywny, choć przy V i VI już troszeczkę mniej, ale i tak </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">uwielbiam tą herbatkę i polecam ją wszystkim którzy nie próbowali jeszcze żadnych oolongów.</span></div>
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<div id="pd-name">
<span style="font-family: Georgia,"Times New Roman",serif;"> Po zaparzenie liście wielokrotnie zwiększają swój rozmiar.</span><br /></div>
Michał126http://www.blogger.com/profile/09972843599149608378noreply@blogger.com2tag:blogger.com,1999:blog-6879246697651337365.post-91980190932830533942014-01-23T05:38:00.004-08:002014-01-23T06:56:08.652-08:00Magiczna Herbata z Dalekiego Wschodu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnf2nKHyNIAQ2m3Wpd0fnCp1iqIEa3op_syJ7TQ1PGJugFL02n-hirHo-EwIxv1tCpYKZaziGCR3_rU7hajPDCjQM39SIP7k1ba211Yl9GA5iY6S8yb_aCADq3h1FKGstPSzwwNRP2cHs/s1600/232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnf2nKHyNIAQ2m3Wpd0fnCp1iqIEa3op_syJ7TQ1PGJugFL02n-hirHo-EwIxv1tCpYKZaziGCR3_rU7hajPDCjQM39SIP7k1ba211Yl9GA5iY6S8yb_aCADq3h1FKGstPSzwwNRP2cHs/s1600/232.JPG" height="640" width="424" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Japońska, zielona mowa oczywiście o herbacie której nazwa to <b>Bancha.</b>Magiczna dlatego, że przypomina mi w zimowe dni wiosnę.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Bancha poddawana jest procesowi parowania, co w przeciwieństwie do typowych Chińskich herbat pozwala zachować "świeżość"</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKpfB-tR1RTrbzbHmObPY245SR691B7daLgqWfPUffW_lklU0frKo5HpOKwm0yNFsE5iraTfo_qRPzwUcwZ08LbdQVaJnE8ZmWxjUQn2vg2QaVgqajETGaDmxejghnJ3MXYKPC17f4eA/s1600/227.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKpfB-tR1RTrbzbHmObPY245SR691B7daLgqWfPUffW_lklU0frKo5HpOKwm0yNFsE5iraTfo_qRPzwUcwZ08LbdQVaJnE8ZmWxjUQn2vg2QaVgqajETGaDmxejghnJ3MXYKPC17f4eA/s1600/227.JPG" height="320" width="211" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaxZ9MAm3tmq9ud4xmw7c4kZy6aKBw6zpAbGFg2ZnYCOpcrLfXEJywmWnxrB46Ki6mbxCZQ-2drrXJ6PIq2TGt18LlDx1BmOx_nxYKZS__xF8wpLigMxOaGC5gowC5fjR1Yhfz6gHZ6A/s1600/182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaxZ9MAm3tmq9ud4xmw7c4kZy6aKBw6zpAbGFg2ZnYCOpcrLfXEJywmWnxrB46Ki6mbxCZQ-2drrXJ6PIq2TGt18LlDx1BmOx_nxYKZS__xF8wpLigMxOaGC5gowC5fjR1Yhfz6gHZ6A/s1600/182.JPG" height="263" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SQ2O9eZQZPZKl0OkeyklGOjtEafF-WvFaYFygQ7ce0tpQAB-2hqC2NnVLZefutmSQpqe3qfJNphhu0r0sdgB4KXO4QFm8GZoWPUo9VZwSNUkMlhJ1V1WcXKHU8Jnv-pD7r7ZLgL9fUc/s1600/249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SQ2O9eZQZPZKl0OkeyklGOjtEafF-WvFaYFygQ7ce0tpQAB-2hqC2NnVLZefutmSQpqe3qfJNphhu0r0sdgB4KXO4QFm8GZoWPUo9VZwSNUkMlhJ1V1WcXKHU8Jnv-pD7r7ZLgL9fUc/s1600/249.JPG" height="640" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGes0rZrgDGnfuFSw8GMfO6sZbxKUvVvyw2SGtSF6eLlFTv_X_-57EopuyJsQF5LC4fw-RYGFfo574VX-Vb1NLujjQDCLVs4e2z87H-q1KCqCNHUJBZdseEHQ6sub5P4ZdRMYxLSCgEKU/s1600/290.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGes0rZrgDGnfuFSw8GMfO6sZbxKUvVvyw2SGtSF6eLlFTv_X_-57EopuyJsQF5LC4fw-RYGFfo574VX-Vb1NLujjQDCLVs4e2z87H-q1KCqCNHUJBZdseEHQ6sub5P4ZdRMYxLSCgEKU/s1600/290.JPG" height="263" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif;">Parzenia wyglądało następująco:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Naczynko:Ceramiczny dzbanuszek pojemności 0,4 l </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ilość suszu: ok 4,5g </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Temperatura wody: ok.70°C</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKR8CHzWn6qE5sFfE5FSxoTZ1_vRIfFOowezqTZTh7bF5ApMUWZFRanOtrss_0_1LTWmn0yXsk_fFKg-rPstUf8ry2QuTc4X05VXhYtGvLLv4Gs-hMPLdztgaugct5N_wia9F8Kj8Xig/s1600/273.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKR8CHzWn6qE5sFfE5FSxoTZ1_vRIfFOowezqTZTh7bF5ApMUWZFRanOtrss_0_1LTWmn0yXsk_fFKg-rPstUf8ry2QuTc4X05VXhYtGvLLv4Gs-hMPLdztgaugct5N_wia9F8Kj8Xig/s1600/273.JPG" height="210" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Parzenia: I ok. 1min II ok. 2min
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<span style="font-family: Georgia,"Times New Roman",serif;">Listki: płaskie, zielone</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Kolor naparu: jasno żółty- zielony</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Smak i aromat: Bancha jest słodkawa, świeża, lekko warzywna</span><br />
<b><br /></b>Michał126http://www.blogger.com/profile/09972843599149608378noreply@blogger.com0tag:blogger.com,1999:blog-6879246697651337365.post-54406345193962436442014-01-23T03:25:00.000-08:002014-01-25T07:16:17.511-08:00Lung Ching/Longjing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrSbZNb_mu_i_UyHEUiWiLOvrksZnu39lyoXu5SFUc0Ruwn1mWEtnMhT4NHvKAWcCCG2XvcRleiopzPAaaqMFDXU_d8Pm26RjvOZV64TAajGbsSPJMEKmz7MuEa6XD5hOM1AHVXQpYOs/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrSbZNb_mu_i_UyHEUiWiLOvrksZnu39lyoXu5SFUc0Ruwn1mWEtnMhT4NHvKAWcCCG2XvcRleiopzPAaaqMFDXU_d8Pm26RjvOZV64TAajGbsSPJMEKmz7MuEa6XD5hOM1AHVXQpYOs/s1600/014.JPG" height="424" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Tak, dziś pierwszy "prawdziwy" post, a będzie on o niesamowitej Chińskiej herbacie Lung Ching.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Lung Ching czy Longjing to właśnie ona była moją pierwszą zieloną liściastą herbatą. Bardzo mi zasmakowała i do tej pory często po jakiś nowych próbach powracam właśnie do niej .</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Lung Ching(Smocze Źródło) uznawany jest za jedną z najsłynniejszych Chińskich herbat. Liście suszone są w woku.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06ircu_FapWjrg-rMDSjKBigIJrO7paCqToyx16LvRxtMU3KHPxpGZvOSdDSrQuzt5l3GXB991BjP5JeMrYqTjO8cg1k4n4W_aBNhyphenhyphenANYEW1kSkzAf8xSBaNSjoBDteY24fbjA-6e14Y/s1600/082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06ircu_FapWjrg-rMDSjKBigIJrO7paCqToyx16LvRxtMU3KHPxpGZvOSdDSrQuzt5l3GXB991BjP5JeMrYqTjO8cg1k4n4W_aBNhyphenhyphenANYEW1kSkzAf8xSBaNSjoBDteY24fbjA-6e14Y/s1600/082.JPG" height="640" width="451" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Dziś zaparzyłem ją w następujący sposób:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Naczynko: Szklany dzbanuszek (600ml) </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ilość suszu: ok 5g </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Temperatura wody: ok.75°C</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLnabATzjpx4Tqt8kHQupV-OrsiGZcDqPDdk6JgUtKP2V9JsrGIfk1FymwGFHqq0ZAelPD3POhP3JG2y3dRFE_kyN5grwCeZulw53EoGuRJAKGDQgg_BHpqCPo0ICIpzEz2v3-hJ5Mkw/s1600/089.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLnabATzjpx4Tqt8kHQupV-OrsiGZcDqPDdk6JgUtKP2V9JsrGIfk1FymwGFHqq0ZAelPD3POhP3JG2y3dRFE_kyN5grwCeZulw53EoGuRJAKGDQgg_BHpqCPo0ICIpzEz2v3-hJ5Mkw/s1600/089.JPG" height="400" width="265" /></a>Parzenia: I ok. 1min 30s II ok. 2min 15s</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Listki: płaskie, krótkie i zielone(ciemniejsze i jaśniejsze)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Kolor naparu: jasno zółty</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Smak i aromat: jest delikatna, brak goryczki, słodkawa, lekko podprażana</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2WelCoSugDzwaaMTDNrOmO8FxhCnF_z8OEYlst3nkNOKxu8jLUY8csIK-U6kyBowxLQ6L5_aIZLhKWxuxD5pzWhPXId0BThq4i1hZOan7gOoayhZuhVLQFpYC5jdc4cZXGV2C5XxZ_Q/s1600/105.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2WelCoSugDzwaaMTDNrOmO8FxhCnF_z8OEYlst3nkNOKxu8jLUY8csIK-U6kyBowxLQ6L5_aIZLhKWxuxD5pzWhPXId0BThq4i1hZOan7gOoayhZuhVLQFpYC5jdc4cZXGV2C5XxZ_Q/s1600/105.JPG" height="280" width="400" /></a><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Smocze Źródło to idealna herbata na początek, ale również Ci którzy już trochę herbat spróbowali nie zawiodą się.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Polecam (szczególnie że cena jest przystępna) </span><br />
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<br />Michał126http://www.blogger.com/profile/09972843599149608378noreply@blogger.com0tag:blogger.com,1999:blog-6879246697651337365.post-20289736691863945362014-01-22T15:06:00.001-08:002014-01-23T06:49:26.154-08:00A wszystko zaczęło się tak...<span style="font-family: Georgia,"Times New Roman",serif;">Witam,</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">postanowiłem założyć tego bloga z dwóch głównych powodów, po pierwsze by dzielić się z innymi moimi wrażeniami i doświadczeniami odnośnie herbacianego świata, ale również po to abym sam mógł rozwijać się łącząc moje zamiłowanie do robienia zdjęć ze smakowaniem herbaty.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Wszystko zaczęło się tak:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Jak każdy piłem herbatę czarną, zwykłą w torebkach, aż do chwili gdy
przypadkiem trafiłem do pewnej herbaciarni w Łodzi, w której obsłużył mnie
przemiły Pan i od tej pory pijąc nadal ekspresowe na codziennie,
zacząłem "od święta" pić herbatki już liściaste, ale aromatyzowane. Aromatyzowane wiadomo pięknie wyglądają nie mówią już o zapachu. Po około roku postanowiłem przejść się ponownie do herbaciarni ale już innej i zapragnąłem kupić coś
niearomatyzowanego, coś czego jeszcze nie próbowałem. Więc poszedłem i
po kilku chwilach stałem się szczęśliwym posiadaczem kilku herbat. Wiadomo apetyt rośnie w miarę jedzenia i ciągle szukam i
próbuję nowych herbat. Po spędzeniu sporej ilości czasu w internecie
czytając opisy herbat odkryłem, że istnieje wiele sposobów parzenia, a także wspaniały ceremoniał (Gongfu cha), który
pozwala rozkoszować i czerpać radość z każdego łyka naparu, a także
który pozwala odkrywać smaki i aromaty herbaty na nowo.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I tak oto z dniem dzisiejszym zaczyna się kolejna przygoda z herbatą w roli głównej.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Zapraszam do śledzenia bloga oraz komentowania postów.</span><br />
<br />Michał126http://www.blogger.com/profile/09972843599149608378noreply@blogger.com0