Forum Replies Created
-
Posts
-
mixing butter or cream in tea is good. some local tea cafes mix evaporated milk into strong ceylon tea to make hong kong style milk tea. you add a lot of sugar to make that tea taste good. some secret recipes use pork fat (lard?) or other creamy fats. however, suyou cha tastes not very good. very not good perhaps. the taste is muddy, mouldy, and like smell of live sheep
cha chung is different from gaiwan in chinese writing, although you are right cha chung cantonese gaiwan mandarin, but they are different characters
i think lok cha next to the tea ware museum is not good quality tea although still better than regular dim sum restaurants. but they are giving you a much much more expensive bill for the tea. considering that, they are actually very bad for the price. their food is below average very much. i bring my own tea to better food restaurants.
yum cha restaurants use teapots and cups here. no mugs. only star bucks use mugs. maybe sa11 went to restaurants use teacups with ears. some old style restaurants still use gaiwan, but not many this kind of restaurants now. people call gaiwan with another name here: cha chung. many people do not know how to use it. maybe reason restaurant change to teapot. teapot is harder to break. normally very ugly teapot they use. some special restaurants or tea places use gaiwan, mostly better gaiwan than old style restaurants. in hong kong, many restaurants, many different styles.
bowl shape is even more traditional. i like that even more, but more easy find good bell shape than good bowl shape, especially thin edge is difficult in bowl shape, unless very expensive one. i do not like to use expensive gaiwan every day, because afraid to break.
mingcha not the same now. only some leo design packaging and some leo antique furniture and only a little bit leo tea making style. tea bar idea gone. too many dried flowers and glasses. too pushy sales. too much gimmicktraditional bell shape gaiwan good for all teas for all purposes. puer if need long infusion time use thicker material gaiwan, but can be the same bell shape.
mingcha was made by leo many year ago. tea bars and a big shop with big and beautiful yixing tea pot display wall. more beautiful pots than teaware museum. so much enjyment to look at. many young tea masters he trained. some nice girls. i think he left it four or five years ago.i think it is more like flavor of mung bean than peanuts, mix with a little bit of different kinds of rice. please no use too much tea leaves. too much leaves the sweetness can be over take by too strong green tea taste. many many years ago, i read book by leo writing some chinese green tea should not be too high temperature water. i followed guideline and discovered the wonderful tastes of chinese green teas, including sweetness. before that i have never heard different water temperature for different chinese teas. only japanese green tea ask for lower temperature. but japanese green tea very different taste than baked or roasted chinese green tea
bamboo taste no exist in such tea. not good tea quality used for this kind of tea production. too strong taste for bamboo taste to show. this kind of tea smaller one for tourist and larger one for interior decoration only. real people using them are traditional style mountain and nomad people living in far away places from cities. bamboo for easy storage and carrying.
