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@M, Sure, I think a photo or two would definitely illuminate the article. You know, in Europe, they used to call this highly decorative and sometimes even narrative initial letter in ancient hand-copied literature “illumination”. It lights (light was a much rarer thing before) up the page for a person to read it. 😉
I asked pancakes, didn’t I? Though I surely want everybody to write their own tea reviews!@MEversbergII, I am glad you like the tea. Even though this is a basic quality for us, I myself have worked quite some efforts to make it taste the best it could. It has also improved quite a lot since we started maturing it.
Small tips here for everyone: the price will rise for this batch when we introduce the next newer one early next year.BTW, very nice writing.I was expecting some other readers who are scientists would respond to this particular posting, but maybe they have not visited the site again yet. Anyway, I have not referred back to the papers I have now but its seems to me that your 50mg/gram figure is awfully dramatic. Could it be 50ug? That is the kind of statin content of shu puer I have in my memory, perhaps a bit lower than that. This kind of dosage is terribly different from that of the pharmaceutical or supplement products. I want too to hear from others what they have to say. I want to write an article on that.
The many “new” style “tea” bars in malls and shopping streets throughout the Greater China area that cater for youngsters with large paper cups of cold “tea” drinks prepare their products with tea concentrates that may or may not contain some tea extracts. They all would add some form of sweeteners and all sorts of funny ingredients as gimmicks. So this bottled version is certainly making a supermarket version of such “tea” bars. The aeration is done in the water, not in the cap which contains the concentrate. When you add an ingredient with some force into aerated water it gives bubbles, so giving you the illusion of the aeration is from the cap.
They would soon have funny things in the water for gimmicks: jelly, fruit bits, etc 😉It seems to me that you have actually seen some people doing that and has influenced you. It’s an old fashion “make-do” style used by certain people who wanted to make a statement that they were not lower class people (who usually wouldn’t care for lifting the saucer altogether), nor were they gently (who would seem to others as being too feminine or too feeble). However, it was seen by the educated as being, um, red-neck.
Today in China, it is not a popular way of handling the tool. I have seen more people leaving the lid and the saucer on the table than that :-To me, it is not a safe way.If you use very fine green teas that can be infused to a densely velvety and savory liquor that still isn’t overly bitter or astringent, 120 ml pots can be used to prepare the green tea version of fine expresso. Otherwise use a slightly larger pot for normal strength that allows you to drink in larger cups.
Generally 120ml (or smaller) pots are for preparing tea that can be drunk in smaller portion and satisfyingly more concentrated.Lower density Yixing has the ability to mellow down over-fire, astringency, and bitterness in tea. Higher density Yixing enhances sharpness and accents. Both smooth the body.The round (almost spherical) body is the classic. It is the most versatile shape of all.If this is not giving you good enough hints, let me know.I am really moved by you all that you have understood the quality of my selections. Please do copy this and other previous comments to my teashop site when the comment function there is operable, hopefully in a week or so.
However, I do think Betty’s original question needs to be addressed. Why are there some tea so many times more expensive than others? This goes beyond the scope of one shop and touches on many core concepts, values and social issues.Pancakes gets it right that it is an overall supply and demand issue. However, there are more real issues than this.It is a rather lengthy answer and I think I’ll put it in an article in the main site. It is one that I have wanted to write about for a long, long time anyway. Will keep you posted.Those who have more to say about this please do keep this topic alive here. I’d very much like to learn from how you see it.That’s right. The grading basing on pluck quality, however, is purely a starting point, even if that grading standard is universally observed by all puer producers. The issue is complicated by the fact that most puer productions in the market now are blends. That is why there is this “formula” thing. My father used to buy a dark tea called “Luan Gu”, that is still available in some tea shops. The tea is basically tea twigs. Most puer tea discuses are blended with twigs and larger leaves which sharper tastes complement the lowered tastes of the leaves on the surface of the “cakes” that have been greatly reduced through exposure to the environment, considering the kind of storage most of theses products are subjected to. That is why there is usually a wider range of taste in such products. A better one is usually characterised by a rounder body even when the infusion is prepared slightly stronger.
