Nice site from NY Times audio and slides
 

http://www.nytimes.com/packages/khtm...E_FEATURE.html

Link came from the Tea Obsession blog

Tom

Nice site from NY Times audio and slides
 

wrote:
> http://www.nytimes.com/packages/khtm...E_FEATURE.html
>
> Link came from the Tea Obsession blog
>
> Tom

Very cool, thanks for sharing... Now, *that* is some fresh Dragonwell!
The teapot thing is amazing, but by the looks of the water everywhere,
not so easy :)

I think I'm most afraid to travel to China because I may never leave,
the great stuff and centuries of history make it irresistable for me. I
was watching Anthony Bordain's No Reservations the other day when he
traveled to China and he stopped by a pickle shop that had been in
business for over 500 years... here in the U.S. it's impressive to see
"In Business since 1979" or occasionally something founded in the late
1800's... but it is almost incomprehensible for one business to be
around for 500+ years. Later he was eating at a small rural home and
the wok had been passed down for over 200 years. That kind of culture
and history is too alluring, I don't think I could escape it.

- Dominic

Nice site from NY Times audio and slides
 

> wrote in message
oups.com...
> http://www.nytimes.com/packages/khtm...E_FEATURE.html
>
> Link came from the Tea Obsession blog
>
> Tom

Tea art performed by 11 year old twins from Chengdu, Sichuan, China:
http://www.chinanews.cn/news/2005/2005-08-12/9304.shtml
http://news.xinhuanet.com/english/20...nt_3000296.htm

Nice site from NY Times audio and slides
 

> I think I'm most afraid to travel to China because I may never leave,
> the great stuff and centuries of history make it irresistable for me. I
> was watching Anthony Bordain's No Reservations the other day when he
> traveled to China and he stopped by a pickle shop that had been in
> business for over 500 years... here in the U.S. it's impressive to see
> "In Business since 1979" or occasionally something founded in the late
> 1800's... but it is almost incomprehensible for one business to be
> around for 500+ years. Later he was eating at a small rural home and
> the wok had been passed down for over 200 years. That kind of culture
> and history is too alluring, I don't think I could escape it.

I've been to Hangzhou and to that place. It's not as cool as it looks
in the picture and the commentary. I went during a non-tourist season
and they were half staffed with low quality tea. You can sit there and
get some old Longjing for 50rmb a pop. If you want the real deal, you
need to go to Chengdu, Sichuan. Hangzhou is a super-touristy place.