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BTW, the price together with shipping, if you buy smart, is actually lower, and for much, much better quality. Shop smart my friend.
Those shops may have same name products there and for a fortune, I could get some excellent Darjeeling, but for the years I have lived in both London and New York, I had no idea of real Chinese tea quality until the first Tea Hong package arrived. The definition of tea changed since.
I think you need ample quantity for at least a few trials to know a new tea. I think the new packaging seems to be good for that. I’ll have to wait for my new order to come in to see.
While the language part is quite interesting, one thing that really inspires me is to have read such substance in this site which I have previously not expected. I had only wanted to know about making a better cup of tea. I am not interested in Jacky Chan or Jet Li or the kind of things they represent. Here, through the common beverage and bits of tea tips, I can feel some universal qualities that I can share. I don’t know what it is. Here, the “Chineseness” or “Hong-Kongness” is not foreign to me anymore. Mm goi sai!
Thanks! Hmmm… So I should be saying Gong Hey Fat Choi in this forum, I believe. Cantonese is the language in Hong Kong, right?
Gong Hey Fat Choi to you too Leo! I have a small question for you: is Gong Xi Fa Cai the similar as Gong Hey Fat Choi? When should I use which?
I get it. This is like learning to cook. You have to know the characteristics of all of your ingredients first. There is so much info in this site and I am happy that I have been reading it for over a year now, but if I had not really get to the different teas it describes, I would not really know the difference between a Phoenix and a White Peony!
