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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.
Sara, I share what you feel. I have been a devoted Taiwan oolong drinker for many years (I won’t say how many) but experiencing this Fenghuang Milan Xiang has completely elevated my understanding of oolong. One thing that I maybe different with you: I will not just stay with this, I will explore more varieties in Leo’s teashop.
I don’t understand what the others are saying about not launching Tea Hong. I have been drinking the tea that I bought from it for two days now.Seems good writing like these are like tea: you really need to spend a little time in it to discover its wonder
That has been a lot of reading, but I had no idea that there are so many things that I misunderstood and did not know, and the best part was that it was so interesting to read after I determined to read the first article.
I am truly a fan now.BTW, this is a great writing about Fenghuang Dancong too:Please recommend a good oolong, but not strong like Chiu Chow Tit Koon Yam. I like a bit of bitterness but not too much. I also like good smelling but not like flowers.
