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Fortunately I didn’t buy any tea from him, although I knew he is quite popular.
I heard an experienced tea hunter praising him, so I though it’s worth a try. Tasted tea all afternoon long and at the end left without any purchase. To me the tea was too pricy and I had no good feeling speaking to him.Then I went to Fenghuangzhen. I spent some days there and in Wudong, until I find what I hope is real Fenghuang Dancong. But, well, you never know.
I should follow the farmers on the field, pick the leaves with them and follow the processing. Only this way I can be sure of the origin. Next time.
Thank you Leo for the full explanation. The more I read about and taste tea, the complex it gets!
I tasted the Hu Wei Laocong produced by the author of this book (sorry, I misspelled it “Hu Di” in my previous post):
In spring I tasted several of his teas in his tea atelier in Chaozhou and brought a few samples back home, like the Hu Wei Laocong:
It was one if his most expensive Fenghuang Dancong. Did he make fun of me?
