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@ Ice, sorry for late reply. Seems that after you have cleaned the pot, the stain remains. Try denture tablets (those cleaning tablets that old people submerge their whole set of false teeth in water with). Submerge your pot in room temperature water and then put one (two if the stain is really strong) tablet in it. Sit them overnight, wash, and then boil in clean water, and wash again. Any previous seasoning will be wasted, but you maybe able to save the pot.
That is a good way of interpreting gongfu infusion. Your discovery of white peony being different from the Phoenix oolong Black Leaf is a great beginning. In fact, most finer teas are different as to how they can be best manifested into a beverage, even amongst Phoenix oolongs. Looking forward to see more of the discoveries made by you all!
Qingcha is an ambiguous term and is used more by certain people who rely on the book to know tea rather than going to the fields. It happens around certain groups in Taiwan and southern Fujian and hardly goes outside of these. It can mean clear tea in Chinese, referring to a tea that is not flavoured or scented. Or it can mean pure tea, implying not much other things, referring to a state of material frugality, abstinence, or deprivation.
Teal tea is a gimmicky translation of the term qingcha. The character for “qing” in qingcha when it refers to oolong can be translated as turquoise blue, or blue in general. Tell a Chinese tea producer you want blue tea and he will be absolutely confused.Hopefully that is not happening in these two years. The projects I have on hand is really taking me up 200%!
@ Lai-Kwan, I want to say again that I am happy that there is someone like you who are so dedicated.@ happyman, I think I will do tea classes again, some for hobbyists and some for the seriously engaged, but that’s after I am done with the few projects I have in hand. Will let everyone know about when in this forum.Again, I want to say learning from tea girls in China is NOT a way to learn tea NOR gongfu style. Most don’t really know what they are doing or selling. Gongfu style is unlike Japanese tea ceremony, which is a ritual with certain pattern. It is a way to interprete a tea. It changes with the choice of tea. Therefore, to know gongfu style is to know Tea.At least we are now a lot more protected from spams! (touch wood) We now have a few mechanisms, including the flagging button and membership approval, to ward off those people who jammed our forum with hundreds of rows of gibberish and bad links. And you don’t need to do that captcha thing when you do a post, although I miss that little game sometimes.
Bart, I am so happy for you that you have taken the initiative to venture into doing something that is so purely empirical-based. As far as I know, there is not a lot of publicly available and at the same usable literature on the art of tea-blending. Older literature also based on the limited tea varieties available back in the old days. A lot of commercial operations are using additives and non-teas in their blends so there is virtually no rules. That is not to say I endorse that, though.
If you are into it, I encourage you to first get more acquainted first with all the non-blended tea varieties in the world and keep a good log of them. This will be your ingredient book.Have fun!
