🎾 #Tennis #Jiujiang En Shuo Liang of Taiwan defeats Xiaodi You of China to win the title in Jiujiang. That last shot looked marginal, especially to You, but we'll never know if the Line Judge got it right or not! :)

🎾 #Tennis #Jiujiang #413 En Shuo Liang of Taiwan gets an early break in the 3rd Set of the Final in Jiujiang against #194 Xiaodi You of China. It's live and free on the WTA website ... www.wtatennis.com/tournaments/...

The War with China, Part 2
The Japanese Imperial Army managed to take Wuhan but found it difficult to keep up their previous momentum as Chinese defensive efforts and counter-insurgency begin to wear on the Japanese supply line and threaten to reverse their previous gains.
https://ahistoryofjapan.com/2025/11/03/the-war-with-china-part-2/
#EarlyShowa #Season15 #Atrocities #CCP #China #Emperor #History #Japan #Jiujiang #KMT #Massacre #Showa #War #Wuhan

Wahnsinn. Lilli #Tagger hats jetzt aber schon sehr spannend gemacht. Nach 3-5 noch mit 7-5 den dritten Satz geholt und damit ins #Finale in #jiujiang eingezogen. Gratulation #tennis #WTA #Austria #tirol

started a #wikipedia article on Ilien Tang (d. 1920), Chinese educator: https://en.wikipedia.org/wiki/Ilien_Tang @wikiwomeninred #China #Jiujiang #Nanchang #kindergarten #Methodist

This is #庐山云雾茶 (#LuShan #CloudAndMist #tea) from my first stomping grounds in #China: #江西省九江市 (#Jiujiang, #Jiangxi). It was here that I stumbled over a tea shop run by a guy who owned his own #plantation in #庐山区 (Lushan District) and where I began to find out that everything I thought I knew about tea was a tiny, tiny, tiny tip of a very, very, very tall mountain of information. I'd visit him weekly, taste his teas (both those he produced himself and those he got from elsewhere) and learned a lot about how to prepare and assess teas (mostly greens and wulongs).

I even went up to his plantation a few times and, for a lark, tried to process my own tea from picking to packaging one time. All I got out of that was calloused fingers and a sore back from picking, blistered fingers from the wok, and about a kilogram of tea that was ... not very good. It had a distinct burnt flavour. (I was told it wasn't bad for a first, untrained try—it was at least green and not browned, and the liquor came out the right colour—but it was still a disappointment.)

I still occasionally pick up tea from 庐山 just out of a sense of reminiscence. I'm still currently working through my Emeishan tea; when I crack the seal on this I'll share again with a picture of the dried leaves, the unfurled post-brew leaves and the liquor.

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