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In Fujian they call it chabei. The term cha zhong can be Mandarin too, actually. I agree that it is a more accurate term. Gaiwan just seems so alien to us southerners anyway. I suspect it came from non-gongfu tea culture, not us in Fujian or Guangdong or Taiwan or Hong Kong.
To some, they have to find the best quality Lapsang, Keemun, Dianhong, Yingde, Gold Stallion etc. To others who can’t tell the difference, any of those stupid tea products that flood the market together with all the pathetic marketing may do.
I don’t know what quality you have seen, but in my experience, the black tea in black jasmine pearl is usually very cheap tea. If you like jasmine pearl, maybe try the finer green tea version. I’d buy the very small and lighter color ones, not the darker color. Because the color reflects the quality of the green tea.
As for how jasmine tea is made, there is a detail article in Tea Guardian:
This article discussed jasmine pearl:
Adding jasmine petals in already processed tea is a cheap version.
Sorry the page links show up funny. I did not know that would happen.
In my experience, if you put a little tea leaves in the zisha teapot and infuse for longer time, classic style can come out very well. If a bouquet style is on the panic side, this method reduces that too, but the fragrance will not be as good than in the gaiwan.
“…people with glass tea flasks half full of green tea leaves, leaving the actual tea liquor a cloudy dull shade of greenish brown. I can’t imagine exactly what they think this accomplishes, unless they are treating tea as a bitterly punishing form of traditional Chinese medicine.”
LOL so well described
I agree with you that most people in Mainland teashops use excessive amount of tea leaves. I also share your feeling about that old pu’er cake. Those tuhao do things that are really disgusting.
However, I think sometimes tea has to be at the right strength, especially when making it the gongfu way. A small cup of good strength of a good tea is great enjoyment. Of course this has to be properly prepared.
