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Viewing 10 posts - 91 through 100 (of 128 total)
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  • in reply to: Lapsang Souchong #9466
    CHAWANG
    Participant

    lapsang souchong was export product in beginning. remains this way. no local chinese like it. especially so many bad quality and over price products

    in reply to: Rising labor cost in China #9457
    CHAWANG
    Participant

    labour cost rise, labour cost fall. tea price rise, tea price fall. the world is round. does not matter. just mark in your margin. we tea seller small potato can do nothing. too much thinking hurt the brain. can do only what we can

    in reply to: "Drying" effects of certain teas? #9451
    CHAWANG
    Participant

    green tea drying effect not only related to tea, more to how strong you prepare. very strong green tea becomes drying: more piss. less strong green tea quenching: not thirsty. cold green tea: humid evil.

    tie guan yin green style humid evil and cold. not good for too much. very very green ones and light fire very fragrant but not too good for health
    in reply to: Relative TCM warmth of darker teas #9450
    CHAWANG
    Participant

    depends on fire. same name tea, different fire, different effect. also maturity. longer storage, more neutral. 

    CHAWANG
    Participant

    there are more misunderstanding than these. such as: 

    • people who sell tea know what they are selling
    • foreigners don’t know about chinese tea
    • chinese teas are better than teas from other countries
    :)) :)) :)) :)) :))
    buyers have some wrong ideas, sellers too!

    in reply to: Is tea sustainable? #9409
    CHAWANG
    Participant

    good practice is governed by peer pressure and market economy. you should see the difference by going to see plantation worker by large company and small farmer in china. big difference. talk and thinking no use. work and seeing big difference. certified organic and fair trade need human practice. you should witness bad practice of these “good” plantations.

    in reply to: Milk and sugar in tea #9408
    CHAWANG
    Participant

    i forgot. leo have very good essay about history of dark tea in tea guardian. in should read.

    in reply to: Milk and sugar in tea #9407
    CHAWANG
    Participant

    tibetans and mongolian drink tea with yak milk or cream and salt and other things because that when they began drinking tea many many many centuries ago adding things to tea was a custom in all china. an because tea traded to them was of very poor quality. because they dont have vegetable or fruit good supply, they need tea very strong. poor quality brew very strong not good taste. so they add many things to it to make it taste better.

    there are very good assam tea and ceylon tea that are sweet taste, no need sugar. most people think only low quality tea made in assam or ceylon. this is not true.
    many my customers from uk not drink tea with milk or sugar. good tea no need sugar they say.
    in reply to: Gaiwan: handmade or mould cast? #9395
    CHAWANG
    Participant

    some factory gaiwans are already very beautiful. no need to spend money for slow moving inventory. sell good and better factory made gaiwans is enough.

    chaozhou is very good for very high quality factory gaiwan for very reasonable price. if you dont know good wholesaler. contact me
    in reply to: tea prices #9391
    CHAWANG
    Participant

    what is current wholesale for grade 1 xihu long-jing? grade 1 huangshan maofeng? need to know.

Viewing 10 posts - 91 through 100 (of 128 total)