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In that article, you have compared the three oolongs each with a different degree of oxidation. You also mentioned that the Taiwan and Minnan oolongs could use more oxidation time. What are the specific durations and what change will more oxidation give the latter two oolongs?
I can’t speak for others, but a great internet teashop like this should be told to more people. I think it doesn’t hurt Leo’s plan when our friends and acquaintances begin to buy from that site. The pricing seems very attractive to me. And it looks like they are already selling anyway; some of the things are sold out, and I was just able to successfully placed an order.
There are different organic standards throughout the world. For example the USDA organic cert is relatively lax compared to that of the EU. China has one or two different organic certification agencies and a number of “green” standards. The green certificates started off as a means of helping farms who are not quite prepared with the set of management routines for organic certifications but are basically practicing organic practices. However, like almost anything with a good helping intention in China, they are quickly abused by corrupted officials for allies of not-so-environmental practices. Incidents of chemicals malpractices in farms or food factories with green certs or organic certs continue to happen every now and then.
Like Leo said, China is a huge country with the largest population. Everyone is watching it. A normal percent of criminals can be so easily noticeable. Even though the rate of corruption is high by any standards, chemical abuse incidents happen mostly inland, much less in things that are for export.I am not sure what this could entail in the tea market: raised interest in tea? or a negative reinforcement of the image of the category?
Honestly, I did not know about this until now. My experience is different from Manila Tran. I tried it on a premium grade Zilan Xiang Dancong, a bouquet style Phoenix oolong, and it was amazing. The ratio was 5g to 250 ml water, 3 minutes.
That is less than 2 dollars a day when there is work. We all know too well that there are more no work days than work days for plucking tealeaves.
This makes me ponder: how some tea workers in Sri Lanka can refrain from over spending when they are making less than 2 dollars a day? It is beyond anyone’s comprehension that why they themselves should be a reason for the unfair situation.
They serve gunpowder green tea with loads of sugar and mint in North Africa. Sri Lankan (Ceylon) black tea brewed so strongly in Hong Kong with condensed or evaporated milk and white sugar. It is not about how a tea is “designed”, but rather how a product is adapted for use by the local mass culture.
Broken grade Sri Lankan tea tastes like that not because they are designed so, but because it is “naturally” such a product when they invented the CTC machine to cut down leaves and heat up the fermentation to hasten processing for higher turnover and therefore profit. Any tea would taste strong this way.
