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I understand what you mean by a single dose thing to carry around. I think this is a market which many are trying to devise products for.
It is also great to sample around now that the internet has made finding various products so much easier. I do the same thing all the time too.The process of compressing any tea inevitably alter the nature, including that of the taste of the tea, green and black tea included. While making a compact block of tealeaves is doable by any person, knowing how to make it to render the best taste potential of the leaves is entirely a different thing. A very large (I don’t have any audit of it) proportion of what I have encountered have been questionable. Do let us know about your find.@ Betty, US has extremely strict rules in bringing into the country living plants. I remember one other member doing home-grown tea in California. Maybe you can ask him/her? Or you may ask some of the smaller domestic tea farms to see if they can sell you the plant. MEversbergII’s link above could perhaps give you some clue.
The more broken down the tissue structure of the tea leaf, the quicker the infusion time. That is why broken grades infuse much faster. More so those fannings, dustings etc. Puer teas, the shu type, is very broken down too (mechanically and biologically) and infuse most readily amongst traditional teas. Twisted teas come the next. Most black teas, oolongs, sheng puers and some green teas are roll-twisted. Original shape leaves the slowest. The tissue structure in almost all genuine quality white teas are untouched. That is why they infuse the slowest and most steadily.
I miss San Francisco from time to time. I have lived there for 2 years and enjoyed very much the kaleidoscopic food culture there. I guess that is one reason you can find better tea selections there. Sometimes I wonder what is it that makes San Francisco so culturally dynamic that is not presented in most parts of the US, or for that matter, most parts of the rest of the world. What is it that makes a city embrace and celebrate differences?
I don’t know much about the composition of museum putty but I have used similar things when photographing Yixing pots. I have never let them in contact for long time though. I guess you should check from time to time if the putty is leaving any darkened color on the surface of the pot, if it does, it should be doing what it says it would: not harming the surface. Other putties, clays, or wax which may contain various sorts of solvents, extenders, or emulsifiers do release these substances into the surface it is in contact with. They are not good.
@ ICE, I know, the HK government should be doing a better job than this. Hopefully they would get to the dried flower soon. Or perhaps they already did and think that the overdosed pesticide is not worth the panic an announcement could cause. I don’t know. Yet the test results simply tell us loud and clear to stay away. Since this is a popular item, I may source it again from a safe supplier. Will let you know when I have it, but it won’t be soon.
There is actually a strong trend in a few countries, US included, to grow tea commercially. I think the market environment will change in a decade or so. Growing a few tea trees in one’s backyard is really a big luxury for us city dwellers, more so in super-crowded, super-expensive properties in Hong Kong. I really envy you guys over there. Perhaps I should be moving to the rural area some day.
I am sorry that happened to your tea. You must feel very bad about this since it seems to me that you love Longjing quite seriously. I cannot comment on what really happened to your Hangzhou batch; many things could have. As for ours, we simply follow strict procedures in storage and handling as I have explained in this article:
We do have some very special batches stored at below 0°C, but Longjing from 2012 has been stored only as usual at around 5.Before storage, however, proper processing and drying provide the fundamental material basis. Packaging materials and proper sealing are critical as well.Not every batch. Some of the rarer quality ones can be 2~3 kg a year, some 15~20. Cost-wise this is prohibitive. However, these are always from producers who make larger, easier priced batches, such as the April Mist green tea you buy. I have put the products of all those that I buy from through EU MRL tests in certified labs in France and whoever fails once is never bought from again. The EU standards for tea is the strictest in the world.
FYI, MRL stands for Maximum Residual Levels, referring to the content of chemicals that the EU targets as harmful. For tea, there are around 280 that the lab is required to test against. It’s almost identical to their requirements for fruit and vegetable. In another word, EATING my tealeaves is as safe as eating a salad in Europe; maybe better considering the hygiene of some of the kitchens there. Don’t eat pu’er leaves though; very nasty when eaten 😉
