FEATURED PROJECT:
From a Menu of Distinctively Flavored Tea Poems. Part II
by Encyclopedic Poetry School
Table of Contents
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PART I
Fixation / “Killing the Green” by YIN Xiaoyuan [China] [E.P.S. Founder]
Shui Xian Oolong Tea/ “Water Sprite” by HAI Shang [China] [E.P.S. key member]
Jin Mu Dan / “Golden Peony” by SUN Qian [China] [E.P.S. key member]
Bu Zhi Chun Oolong Tea/ “Unaware of the Spring” by JIANG Libo [China] [E.P.S. fellow poet]
Que She Oolong Tea/ “Linnet Tongue” by GAO Han [China] [E.P.S. fellow poet]
Ban Tian Yao Oolong Tea/“Female Spirit in Mid-air” by Ölmalerico [China] [E.P.S. fellow poet]
PART II
Zhui Gui Fei/ “The Drunken Concubine” by Liu Yage [China] [E.P.S. fellow poet]
Legend of Chinese Tea by XU Duoyu
Shui Jin Gui/“Golden Turtle” by Rugang Ye [USA] [E.P.S. fellow poet]
Huangjin Gui/Huang Dan by Fabiola Rinaudo [Argentina] [E.P.S. fellow poet]
Chun Lan Wu Yi Oolong by Eduardo Robino [Argentina] [E.P.S. fellow poet]
JianOu AiJiao Oolong – Classic by Geraldine Palavecino [Argentina] [E.P.S. fellow poet]
Ceremonias del té (Xiao Hong Pao/ Mao Xie) by Carlos J. Aldazábal [Argentina] [E.P.S. fellow poet]
Zhui Gui Fei/ “The Drunken Concubine” Oolong Tea
by Liu Yage
How limpid the spring water looks, seething in the tea kettle!
aromatic with subtle hints of Tang and Han
Under the azure sky blossoming with clouds, red and emerald peony flowers are radiating their incandescence right now
In my cup the leaves open themselves slowly
like small golden fans, swirling with their rainbow-color plumes and skirts
She smiles and wisps of fragrance rises from beneath the fans
The tea water takes on an amber hue. In their clinking cups
It feels like sipping the setting sun cast over the river, or moon shadows in the mountains
With no ambition for fame or fortune, bosom friends will be enough for life
Drops of this nectar is wiping away all melancholy on your mind
A beauty would show herself only when you are not searching for her desperately
Over thousands of years, the drunken concubine
Remained enchantingly stoned, with you and all
August 22, 2020
醉贵妃
刘雅阁
清泉在壶中沸腾
唐韵汉风氤氲上升
蓝天白云红牡丹翠芍药纷纷摇落
我的杯中，一把金扇
徐徐展开，羽衣霓裳，倾国倾城
一笑，芳香四溢扇底风
琥珀玉液，把盏对饮
饮罢江中红日瑟瑟，再饮山间皓月清风
不慕富贵，但觅知音
岩间一杯凝香露，了却心头无限恨
执手佳人，可遇不可求
越千年，醉贵妃
与尔共醉
2020.8.22
注：醉贵妃为武夷岩茶
刘雅
[Tr. YIN Xiaoyuan]
LIU Yage, poet, brand ambassador for Poetry Spring Festival Gala of China and Chinese-language Poetry Spring Festival Gala; she has once driven to the Arctic hinterland; winner of Outstanding Chinese Young Poets Prize, and second prize in Global Chinese-language Children’s poetry Competition.
Drunken Concubine (Zui Gui) A well-made Oolong can be simply intoxicating. “Drunken Concubine” celebrates the beauty, aroma, and flavors of a highest-grade Tieguanyin. Also known as “The Drunken Beauty,” Yang Guifei was an imperial consort and valued counselor to Xuanzong, the last emperor of the Tang Dynasty. Her allure was the stuff of legends; numerous poems and dramas have been written in her honor. According to Chinese folklore, the women harvesting the tea would tuck the finest of the Oolong leaves inside their blouses to separate them from the rest of the pluck.
Legend of Chinese Tea
by XU Duoyu
For ancient gatherings of literati or scholars
Tea was absolutely one of the indispensable elements
Unworldly hermits, eminent monks…
They built a pavilion by the creek in the mountains
Took a sip of tea, talked on and on
They used to draw inspiration from nature
Sometimes suddenly starting to write
or pour out sighs of admiration
The world is like a thawing river
running eastwards in their passionate discourse
A teapot on the table is a totem
To wake up brains in shackles
and to make minds as limpid as spring water
Noble thoughts whirled and eddied like leaves in the iron cauldron
their aroma floated in the air
but the mundane only insist on its bitterness
Tea drinkers know bitterness
better than anyone else
It may have accompanied them for all their lives
in their struggling bittersweet history
Only the tasteful knows
bitterness is the essence of all
I have been drinking tea at a very young age
which is not strange for a boy born on this “Land of Tea”
As the most precious gift
A cup of tea
is the first thing we offer
when a honored guest visits
to show hospitality
and brotherhood of man
My hometown is the cradle of Lu’an Guapian tea
But personally I like wild Maofeng in the deep forest of Mount Huang
Lu’an Guapian is too blue-blooded and too exquisite
Kind of tamed by civilization
I prefer Maofeng
That grow on the cliffs
receiving blessings of nature
which give it a stronger fragrance
August 25, 2020
[Tr. YIN Xiaoyuan]
中国茶事
[中国]许多余
古代文人雅集
总少不了好茶
诗人隐者 高僧 ……
常于深山清溪边筑亭
闲饮茶忘忧愁
妙手著文章
信口开河
论天下事
一江春水向东流
一壶香茗品毕
被禁锢的头脑
溪水般清澈明亮
崇高的思想如铁锅里的茶叶
翻滚着散发出清香
可世人只能尝到它们的苦
喜欢喝茶的人
都是些吃得了苦的人
要不就是一些以苦为乐之人
生活五味杂陈
苦辣酸甜
苦为上乘
我很小的时候就开始喝茶
在我们茶叶之乡茶算不上什么
贵重之物
不管什么人来家
我们都会敬上
一杯茶
以表达作为同类
普通的善意
我的家乡是六安瓜片原产地
但我更偏爱森林里的野生毛峰
六安瓜片虽名贵但太过讲究
规则茶性也太顺从
我更喜欢野生毛峰的那种
野性源于悬崖之上
自然的坚韧与恩典
其香也更持久更动人
2020年8月25日
许多余，1983年生于安徽。诗人、小说家、策展人。著有小说、随笔、诗歌、戏剧等作品20余部。有著作登上中国好书榜、汉语言文学研究生考试必备教材，及各大畅销书榜。卡夫卡独立书店、兔子共和国等独立品牌创始人。
XU Duoyu (Anhui, 1983): poet, novelist, curator. Author of more than 20 volumes including novels, essays, poems, and plays, some of which were listed in the list of “Best books of China”, “Textbooks for Postgraduate Exams on Chinese Language and Literature”, and various kind of bestseller lists. Founder of independent brands including Kafka Bookstore and Rabbits’ Republic.
Shui Jin Gui / “Golden Turtle” Oolong Tea
by Rugang Ye
Mount Wuyi of primeval fog and clouds
A soul colored by water and bestowed with golden sparkles by the divine turtle
Pristine tea exuding wintersweet aroma, like from Scripture of Heart
Fragrant words, one after another, are lightened up
Water dripping from cliffs. Bathing in time
The divine fingers sow seeds
The girls’ delicate fingers pick a verdant crescent and two
thin slices of green-plum-like stars
Sunshine provides tender and relative withering
Like placing the colorful lives of butterflies into deep sea corals
Philosophical fire of baking and early rain’s memory of green lives
Filter out long time salts
Chrystal Clear water rises to brim instantly
Exploring the answers, the blue bird of our hearts gazes
The colors are orange and golden; they are bright
Mellow, rich, sweet, and crisp
It’s poetry, or it’s not poetry; it’s always in the southern land
One can kiss, or one can’t kiss
The rich formlessness of refreshing scent and enchanting scent
Always fills the last cup of soul melting tea
[Tr. Rugang Ye]
水金龟
[美国]叶如钢
初始云雾的武夷山
神龟点金的水色灵魂
腊梅香的清茗心经
有一颗一颗含香词语被光照亮
山崖的滴水，时间的沐浴
神的手指播种种籽
少女手指采摘一枚青色月芽、二片青梅星斗的菲薄切片
有敲击海底冰川发出宋朝青瓷声音
日光给予温柔的、相对的萎凋
就像把蝴蝶的彩色生命置放海深的珊瑚里
焙的哲理火焰，与绿生命的初雨记忆
过滤掉日久的盐
清水一瞬间溢满
试探着答案，心灵的蓝鸟凝视
色泽橙黄、金黄，明亮
醇厚甘爽，如果是诗，如果不是诗， 皆在南国
若能吻，若不能吻
清香与幽香的无形、浓郁，皆是销魂的最后一杯
叶如钢， 诗人、数学家、翻译家。 加州大学圣巴巴拉分校教授，中国科学技术大学长江讲座教授，曾任德国波鸿大学教授。
Rugang Ye, poet, mathematician, and translator. Professor at University of California, Santa Barbara, Changjiang Lectureship Professor at University of Science and Technology of China, and previously Professor at Bochum University, Germany.
Golden turtle oolong tea: Famous rock oolong cultivar which is classified as one of the Si Da Mingcong’s (the famous bushes of Wuyi Rock Oolongs). This tea has a premium price tag because the Golden Turtle cultivar does not yield high amounts of tea and the production process is very skilled and secretive. It has intense Rock Rhyme of Yan Yun.
Huangjin Gui/Huang Dan
by Fabiola Rinaudo
Sun pressed into
small leaves like fish.
Emerald floating lanterns.
Or is it rock fire
In its ancient calmness.
Fragments of a love story
meant to last forever.
As if agony and loss
were not a possibility.
There is no bitterness, harshness …
Only the scrupulous essence of the peach,
the blissful density of water
where vermilion mouths rush
with the intuition of diaphanous kisses
and a path that the circle of time,
so thorough and brief,
extends into memory
[Trans. Pina Piccolo]
Sol impreso
en hojas menudas como peces.
Linternas flotantes esmeralda.
O es el fuego de la roca,
antiguo, sosegado.
Fragmentos de una historia de amor
destinada a durar para siempre.
Como si no fuera posible
la agonía y la pérdida.
No hay amargura, asperezas…
Sólo la escrupulosa esencia del durazno,
la venturosa densidad del agua
en la que bocas bermellón se precipitan
intuyendo besos diáfanos
y un camino que el circulo del tiempo,
si breve y minucioso,
prolonga en la memoria
黄旦
日光在游鱼般的纤叶上
留下纹印
是浮漾的翡翠灯笼吗
或匿身岩腔的火焰
古老而静美
仿佛某个爱情故事的余烬
注定永恒留存
不再有
伤痛与失去
没有怨苦与颠沛……
只有蜜桃珍异的芳馨
水流紧致的肌理
朱砂红的嘴唇在其间
仓促流转于澄澈之吻
环形时空中，一条幽径
极简而谨秘
向记忆延伸
Fabiola Rinaudo is an Argentinean poet, writer, lawyer, journalist and film critic.
Fabiola has poems and short stories published in magazines, newspapers and anthologies. She is also the author of an essay about “tango”, “País tango” and a novel “Lo que dicen los zapatos” (=What the shoes have to say). “Green Square” (Bs.As. El suri porfiado Ed.) is her first book of poems. She is a regular columnist for “Identidad Latina”, a Hispanic Newspaper based on Connecticut, USA and she writes and blogs chronicles and movie critics in social media (La funámbula. Cine y crónicas de mundo. Fabiolarinaudo.blogspot.com). Her reviews are published in newspapers and other social media. Fabiola has organized workshops on ‘films & Literature’ and evaluated films submitted to various film festivals. Recently she was selected as a juror for the LIFFY (Latino and Iberian Film Festival at Yale), hosted by Yale University in New Haven, CT and the EFNY (Ecuadorian Film Festival) in New York City. She has a vast experience in the field of Law (she held senior positions in several important offices in her country both at the federal and provincial level and has written articles related to law published in specialized magazines). Fabiola currently lives in Toronto, Canada, and splits her time between Toronto (Canada), New Haven (CT, USA), Buenos Aires and Salta (Argentina).
Huangjin Gui (simplified Chinese: 黄金桂; traditional Chinese: 黃金桂; pinyin: huángjīn guì; pronounced [xwǎŋtɕín kwêi]) is a premium variety of Chinese oolong tea traditionally from Anxi in Fujian province. Named after the yellow golden color of its budding leaves and its unique flowery aroma, it is said to be reminiscent of Osmanthus. This oolong is similar to Tieguanyin, with only a little oxidation. Consequently, it has a very flowery, delicate aroma without the astringency of a green tea or the heaviness of a Red/Black Tea.
Chun Lan Wu Yi Oolong
By Eduardo Robino
From the window
the buildings still have lights on
and the dawn lits up, lavender,
the haze in the streets
the tablet light barely illuminates
the cup in his hands,
that same mist descended
through the uneven mountains
thirty years ago: his hand remembers
the touch of Lin’s hand
its perfect warmth
her black eyes, those of a sparrow.
Drink, silently a sip of tea …
and her black hair
was the exact opposite of the snow.
Trans. Pina Piccolo
Desde el ventanal
los edificios aún conservan las luces
y el amanecer ilumina, lavanda,
la neblina en las calles
la luz de la tablet apenas ilumina
la taza entre sus manos,
esa misma neblina descendía
por los desiguales montes
ya hace treinta años: su mano recuerda
el tacto de la mano de Lin
su tibieza perfecta
sus ojos negros, sus ojos de gorrión.
Bebe, silencioso un sorbo de té …
y su pelo negro
era el exacto reverso de la nieve.
春兰
窗外
灯火仍悬布于鳞次栉比的高楼
晨光巡行其间，薰衣草调
街道间流溢的迷雾亮起来
但便笺板上的光并不足以
点燃你手掌间的茶杯
同样的纱雾隐退于
崚嶒的群山之间
三十年过去：他的手还记得
琳纤手一握的触感
恰到好处的温度
黝黑、宛如雀鸟的眼眸
默然，啜饮一口茶……
她的青丝
正是雪的反义词
埃杜瓦多•罗比诺（Eduardo Robino）
诗人。1974年出生于阿根廷毗邻安第斯山区和阿塔卡玛沙漠的萨尔塔省。出版诗集：《日常的精确》（1998）、《普埃布拉》（2004）、《忘义之珍》（2006）、《直到那一天不可避免地到来》（2008）、《塔塔加尔》（1940 – 2015诗选）等。曾获多个国家及省级奖项。
Eduardo Robino was born in Argentina, in the province of Salta, in 1974. He has written the following poetry collections: Certezas Cotidianas – 1998; Puebla – 2004; Los tesoros ingratos, 2006; Hasta que irremediablemente llegue el día- 2008; Tartagal 1940 – 2015. He has been awarded local and national prizes.
Chun Lan Wu Yi Oolong Historically labelled as “bohea”, another name for the “Wuyi” region of Fujian Province China, is where some of the most cherished tea plants are cultivated. “Yan Cha” or “Cliff/Rock Tea” owes its name to the natural haven these plants thrive in. Nestled in and around the cliffs of a nature preserve, rock oolong tea plants enjoy a very unique terroir consisting of mineral rich soil, limestone cliffs, bamboo forests, and many rivers. Inviting aromas and complex post production techniques create this highly sophisticated classical category within the world of tea.
JianOu AiJiao Oolong – Classic
by Geraldine Palavecino
As soon the tea barely touches your lips
the slightest contact with the enduring begins.
Imperceptible, it will cleanse the vigor of the day
until you feel like reaching from the highest peaks
charity on its tiny feet whispering: go on.
II
It will grant you to feel the power of the rain
that is enclosed in each blade of grass
that grows unique in the green bush.
And just as a peaceful sea always returns to the horizon,
the tea will tell your heart: silence your anxiety,
you have no limits when the steam reaches your mouth
and generates the new words you were looking for.
III
Your body is submerged in the serene hours
Of everything that grows to be loved.
The tea you drink warms everything up,
like a blanket or warm hands
wrapped around a tiny foot
willing to travel among the stars.
IV
Drink me, I have your quiet hours
I have learned patience from green.
I rule the tenacity of the rain
And the generous unconcern of the essence
that detaches and fills whoever wishes to perceive it
and listen to its mystery:
the most robust life is contained in the miniscule.
Trans. Pina Piccolo
I
Apenas el té alcanza a rozar tus labios
inicia un mínimo contacto con lo perdurable.
Imperceptible, limpiará el vigor del día
hasta que sientas llegar desde las cumbres más altas
la caridad en sus pequeños pies susurrando: prosigue.
II
Te concederá tantear el poder de la lluvia
que se encierra en cada hoja de la hierba
que crece única en la mata verde.
Y así como un mar pacífico vuelve siempre al horizonte,
el té le dirá a tu corazón: silencia el ansia,
eres inmenso cuando el vapor llega a tu boca
y engendra las nuevas palabras que buscabas.
III
Tu cuerpo es sumergido en las horas serenas
De todo lo que crece para ser amado.
El té que bebes lo calienta todo,
como una manta o las tibias manos
que encierran a un diminuto pie
dispuesto a los viajes siderales.
IV
Bébeme, yo tengo tus horas sosegadas
He aprendido la paciencia de lo verde.
Gobierno la tenacidad de la lluvia
Y la despreocupación generosa de la esencia
que se desprende y colma a quien quiera percibirla
y escuchar su misterio:
la vida más robusta está contenida en lo minúsculo.
矮脚乌龙
【阿根廷】杰拉尔丁·帕拉韦西诺
殷晓媛 译
I
当茶的潮汐爬上唇间
便开启与永恒之物的极微妙接触
几乎难以觉察，它涤尽这一天的热切
直到你仿佛登临一切的峰顶
它那细小植株的慈悲低语着：不绝如缕
II
它带来雨的能量
封印于每一枚叶片之中
在葳蕤的叶簇中，各自长出独特形状
当宁静的大海归寂于水平线
它向你的内心低语：让那些渴望止息
当一泓清流触及你的嘴唇，你变得广袤无界
它令你苦苦寻觅的词汇幻生其中
III
你的身体浸没于庄穆的时刻间
万物长成被爱的模样
茶水暖沃它们
仿佛毯子或一双温情的手
将那双小脚搂在怀中
虽然它已决意踏上恒星般的旅途
IV
请畅饮，我为你蕴蓄着那些恬然的时光
我向深绿学会涵纳
我炉火纯青驾驭雨水的绵韧
以及万物之粹那不拘于物的豪迈
从天而降，填满每一颗意欲体察之心
倾听它的秘而不宣：
最壮阔的生命隐于细小的颗粒
杰拉尔丁•帕拉韦西诺（Geraldine Palavecino）
1973年生于阿根廷北部萨尔塔省。幼年即开始写作，至今不辍。写作对于她犹如呼吸不可或缺，又如心脏舒张自然而然。她是一位研究认知神经科学的教育心理学家，也为人类语言的信息传输机制着迷。担任文字编辑及省政府官方出版物编辑。出版诗集《谢尔佩斯仪典》、《在你的重力与土星护身符之下》等。被收录入各种选集，曾获多个职业奖项及官方津贴。现致力于小说创作，诗歌博客地址为：Espejo de Shalott (https://espejodeshalott.blogspot.com/ ).
Geraldine Palavecino was born in the province of Salta, northern Argentina, in 1973. She began to write at a very early age and continues to the present. Writing for her is as necessary as breathing and as natural as a heartbeat. She is a psycho-pedagogist specialized in neurocognition, and has always been interested in how we relate to language. She is a proofreader and editor of official publications for the County administration. She has published three books of poetry: Ritual de las serpes, Bajo tu peso, and Talisman de Saturno. She was included in various anthologies, has received awards for her work, and has won scholarships through them. Currently, she is writing a novel and maintains a poetry blog Espejo de Shalott
(https://espejodeshalott.blogspot.com/ ).
Ai Jiao (Short Foot) is a dwarf oolong tea which originated in Jian Ou, in the north of Fujian province, China. AiJiao oolong is from one of the top mountain in JianOu, The average altitude of the region in more than 1200 meters, the highest altitude is about 1800 meters. There are lots of big rocks in that area, so that is why the mountain has been named “Shi Ta Shan (Rock Tower Mountain)”. Shi Ta Shan is the best region for the Jian Ou Ai Jiao oolong. Because of the high altitude, rocks and the experienced tea makers, this tea has a strong floral aroma, mellow but full body taste, hint of very unique cooling taste, long lasting and very pleasant aftertaste.
Ceremonias del té (Xiao Hong Pao/ Mao Xie)
by Carlos J. Aldazábal
Wuyi Mountain Tea has arrived in my cupboard.
It won’t be necessary to discover its color for the mountain to sing.
I don’t need to boil its leaves for the sky to be transparent in my window.
It is enough to know that there is a mountain holding its scent,
and in that coming blessing, a flock of ducks:
spring blessing in a Buenos Aires room
coined
for the Piazzolla winter.
2
It is on flowers that the crab feeds.
This is how the unmistakable flavor of longing is born:
the teacher preparing a cup of tea to invoke poetry.
Tea gardens, diverse and beautiful as poetry, have grown in my memory.
Many flowers have fertilized the soil, their glamorous death
birthing the crab that has guided my longing.
Now, in this afternoon when the teacher says his word again,
with one hand I hold the cup and with the other I cover its mouth, so that the crab of longing
dwelling in the tea won’t escape and become a mourning flower.
Carlos J. Aldazábal
Trans. Pina Piccolo
1
El té de la montaña Wuyi ha llegado a mi alacena.
No preciso descubrir su color para que la montaña cante.
No preciso hervir sus hojas para que el cielo se transparente en mi ventana.
Basta con saber que hay una montaña sosteniendo su aroma,
y en esa bendición que llega, una bandada de patos:
bendición de primavera en una habitación porteña
acunada
por el invierno de Piazzolla.
2
Las flores alimentan al cangrejo.
Así nace el sabor inconfundible de la nostalgia:
el maestro preparando una taza de té para invocar la poesía.
Los jardines del té, diversos y hermosos como la poesía, han crecido en mi memoria.
Muchas flores abonaron el suelo, y de esa glamorosa muerte
nació el cangrejo que ha guiado mi nostalgia.
Ahora, en esta tarde en que el maestro vuelve a decir su palabra,
con una mano sostengo la taza y con la otra tapo su boca, para que el cangrejo de la nostalgia
que habita en el té, no escape y se convierta en una flor de luto.
Carlos J. Aldazábal
30/12/2018
茶之盛典：小红袍/毛蟹
1
武夷岩茶莅临我的橱间
无须斟酌它的色泽，去应和远山之谣
无须急于令它的香叶沸腾，熏亮我窗间一帘天幕
知晓有那样一座山，托盛它的芳馥，便已足够
它们在赐福中到来，如一群野鸭：
赐福这位于布宜诺斯艾利斯的房间
它被缔造
以安慰皮亚佐拉的冬日
2
蟹若以繁花为食
便分泌出这令人久思沉吟的殊胜之味
大师煮茶一杯，以聚引诗意
一座茶园蔓生于我的记忆：它仪态别异、色彩绚雅，犹如诗歌本身
落花化作沃土，因这璀璨之死
便诞生了牵引记忆之蟹
这一刻，当大师的教诲再次回响此间
我一手执杯，一手掩口，那寄居茶中的记忆之蟹
便无处可逃，落作一朵物哀之花
2018年12月30日
卡洛斯·J·阿尔达萨瓦（Carlos J. Aldazábal）：
1974年生于阿根廷萨尔塔。美洲诗歌阿尔罕布拉宫奖（西班牙格拉纳达主办）等多个诗歌奖项得主。曾获第二届“ID——文本轨迹”大赛一等奖（Abuelas de Plaza de Mayo主办）。出版诗集《僧侣的尊严》（1996）、《我们为什么想成为克韦多》（1999）、《没人将他的话音铸成祷词》（2003）、 《小村》（2007）、《银行已关门》（2010）、《胸口的石头》 （2013）、《日常访问》（2014）及《Camerata carioca》（2017）。诗歌被译为英语、葡萄牙语、阿拉伯语及意大利语，并被收入多种选集，包括《开放精品集》，及西班牙Visor主编的《西班牙精品诗歌》（2015）等。
Carlos J. Aldazábal (Salta, Argentina, 1974). Publicó los poemarios La soberbia del monje (1996), Por qué queremos ser Quevedo (1999), Nadie enduela su voz como plegaria (2003), El caserío (2007), El banco está cerrado (2010), Piedra al pecho (2013), Las visitas de siempre (2014) y Camerata carioca (2017). Obtuvo, entre otros, el Premio Alhambra de Poesía Americana (Granada, España) y el Primer Premio del II Concurso “Identidad, de las huellas a la palabra”, organizado por Abuelas de Plaza de Mayo. Su poesía ha sido traducida al inglés, al portugués, al árabe y al italiano, e incluida en numerosas antologías, entre otras El canon abierto. Última poesía en español (2015), editada en España por Visor.
Wuyi Mao Xie, Fluffy Crab from Wuyi: This excellent oolong is produced according to traditional technology of long lasting heating on the charcoal. The raw material is leaves of south Fuijang tea sort Mao Xie (Fluffy Crab). This oolong is produced on medium fire and fermentation to accent the floral tones of the tea bucket. The dry tea leaves are of medium and large size, laterally twisted and have a vinous brown color. It also has bits of stem. The aroma is warm, rich and spicy. The infusion is clear with light mustard tint. The bucket of brewed tea is bright, floral, spicy, with woody, honey and corn-like tones. The taste is smooth, oily, sweet with slight sour taste, mint freshness, and hot spicy, with no astringency or bitterness in it. The aroma plays with many floral tints. The aftertaste is very long lasting.
