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Hi Ginlane, I am sorry for replying late.
It sounds like you are quite unhappy and want to salvage whatever that came from that mistake. May I first bring you some bad news and then perhaps some ideas after you understanding the facts.
Ren Shen Wulong is a flavoured tea made by adding liquorice root extracts, powder or any other additives to low quality wulong. I have particularly advised readers to stay away from this tea here: https://www.teaguardian.com/what-is-tea/oolongs-minnan-varieties/2/#buying
Ren Shen Wulong is just another romanisation for the term ginseng oolong.
A good Jinxuan is one which is quite green, fresh in smell and with a hint of cream. It is soft and light in taste so it is a popular tea amongst younger drinkers. When a green Jinxuan, regardless of quality, is pass freshness, some traders bake it deep in order to get a return from this inventory.
Deep baking usually is done to other tea with more substantial taste than Jinxuan, such as Tieguanyin, Gui Fei, Qing Xin etc. These teas are prized for the extra fire and subsequent maturing.
But not Jinxuan. The taste worthiness of a deep baked Jinxuan is not worth a lot. That is why it is a material for beverage manufacturing and some bubble tea recipes, where they add milk and sugar etc to the tea. That is actually what you can do to save your purchase: flavouring the infusion.
As for the Ren Shen Wulong. I suggest using it as a deodorant in the shoe cabinet.
Blending these low quality products is not worth the efforts.
I am so sorry you have had a bad experience. Next time, please buy from a knowledgeable and reputable shop. There simply are too many profiteering opportunists out there. Or other ignorant wannabes.
Sorry for late replying here. Glad you have seen it now. More questions are welcome, but for the time being, I’d prefer you posting them on Facebook. Cheers
Hello Henry,
丛 is the simplified version of the character 叢, which means a lot of something existing together. The original character for dancong can be either 單欉 or 單樅. 欉 and 樅 are old variations of the same word. There are a number of old Chinese characters like this. Both of these two variations are 枞 when written in the simplified form.
In the current condition in China, old famous people are often asked to lend their names for various applications for a fee, or a favour. In some situation it is hard to refuse because the request can be from someone with other influence. It is a sad social reality there. I shall photograph the real book that Mr Huang himself wrote and post it on Facebook in a day or two, such that you know what the real stuff looks like.
Hello self-promoter at (203.186.25.48),
Please do not use dirty tactics like this to promote your own online shop. You are only adding a negative impression on the trade overall, and at the same time telling people that you lie and trick before they even buy from you.
We do honest promotion for free at this section of our site here: https://www.teaguardian.com/teashop-finder/
You can list your online shop there, and add pictures, for free, if we approve your listing.
The trade need more honest merchants. Not tricks and lies.
The link this participant provides is a promotion for rooibos, with a marketing name “red tea”. The weight lost claim is unsubstantiated with any scientific findings.
Rooibos is not a real tea. It is not processed from the proper tea plant Camellia sinensis. It is the dried leaves of Aspalathus linearis, much like many other dried herbal plant products for infusion.
Please note that while the Dialogues area at TeaGuardian.com is open for all discussion related to tea, even such herbal infusion products, it is a disgrace to post such blunt promotions and very bad manner to state any health claims without scientific /scholarly findings.
@GalenTea, please maintain proper forum manner when posting. If you have better ideas on how to photograph a glass of tea, you are welcome to make meaningful and detail suggestions. Criticising another person’s expression using only a subjective adjective is not regarded as civilised.
Hello Yunnan,
You may submit articles for review here:
Looking forward.
Rgds
Bill UkersI thought some other readers would have things to say about this but perhaps I shall respond to it for now quite a few days after you have posted the subject.
Blanching is quite needed for compressed teas unless you are going to boil it, like they do in Tibet.
A wash of hot water removes the very small leaf particles which release the content much more readily than the less broken leaves. These dusting/ fanning make controlling the infusion effect somewhat more difficult.
The step also opens up the leaf conglomerate so surfaces and parts of leaves that are otherwise buried inside can get in touch with the infusing water at roughly the same time as the exposed ones. Considering the exposed ones do have a slightly different chemistry because of exposure to the elements, a balance from the less exposed ones do help quite a lot.
I hope this helps