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Never had the chance to drink really fresh black tea. Tried only freshly fried Long Jing and I think it is better after I have brought it back home. Maybe it is the water or something else. I agree that all aged teas need a wash or two before really steeping, especially puerh.
I propose bringing out hot water in the thermos and make tea on the spot. Tea tastes better this way.
Bamboo used to be the love of traditional educated people. The brush, brush holder, brush rest, book case, sometimes even the paper weight and furniture, were all made of bamboo. People used to have bamboo growing the gardens. I keep several bamboo items too.
Keeping tea in it, however, is a different thing. The way they do it in the photos seems pretty raw. Be careful if there still are small insects in it.That seems interesting. They have to use sweetener anyway coz most people can’t drink much cold tea without the sweet. Bad for the stomach anyways.
Better quality begins much earlier in production. Even how the leaves are plucked. Think of the labor cost difference from using the cutting machines.
The choice of bottled (or canned, or cartoned) tea in he East is wide, esp in Japan and Hong Kong. Some are none-sugar. I have found nothing that taste even close to a cup of real tea.
This is so smart. The term tea hong is still used popularly by tea traders in Hong Kong and Guangzhou. They give some name in front of the term such as Fujian Tea Hong etc.You use just the term in English and give it a twist in Chinese to have turned it totally yours. This is brilliant. I think you are not just a tea specialist, but also a marketing expert.
