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Hygiene. This is a questionable aspect in those manufacturers that I have seen.
And while I may use licorice roots in some of my cooking and herbal drinks, I am not so fond of using it in my daily tea.For individual use, the electric kettle is perhaps the most sensible solution for heating water for tea. As Amadeus pointed out, ergonomics is a primary consideration for selection. The way water comes into contact with the tealeaves has great impact on infusion quality. How well one is able to manipulate the pouring action is therefore the concern for a tea-maker. And of course, a better designed kettle is also more comfortable to use and minimizes small accidents.
The speed with which the water is heated up is another concern. The faster the better 😉We’ll talk more about that later.Material safety is another. Besides the obvious ones that one sees, there is also the quality of glue and fillers between joints that are hidden but may release questionable substances when heated. Check for gaps inside and you may understand.White Westinghouse once made a fantastic model with a long swan-neck spout esp for tea making but somehow it is vanished in the market. Although I manage to use any generic designs quite satisfactorily, I am also looking for a good one too.Please share if you have any good suggestions.This is a good question. I think I will write an article about it. It won’t happen soon because of the long list of topics in the waiting list, but I think I’ll put it high in the priority. Thank you for your patience in advance.
Hello ICE, forget what you had before and enjoy the great array of pure oolong selections available in the market!
Thank you for this nice review. The April Mist green tea to me is a most super value green tea which you can prepare as any other green teas or using this method for a really strong tasty cup:
- Measure 4 grams of the leaves
- Preheat 160 ml Yixing pot to abt 85 degree Celcius
- Put the leaves into the pot and infuse at the above temperature for 4 to 5 minutes, dependent on your preference
You can do this with some other fine green teas such as Long’jing as well.The Zhenghe White Peony you have is my own personal favourite white tea 😉That monk may also be wearing a Rolex, drives a Rolls Royce, and makes tens of millions thru some famous Kung Fu Temple! LOL
I like this topic that pancakes started. As for the way I drink tea outside of professional needs, it varies in different occasions. Mostly I use a 350 ml mug holding tea from a 500 ml pot. The tea maybe a green, a black, or a white, but mostly it is an oolong, very likely a Phoenix oolong (Fenghuang Dancong).When I want real taste, however, I use either a gaiwan or a Yixing pot and drink with a small porcelain gongfu teacup. Sometimes it can be a hand thrown ceramic cup, or a wide top tea bowl, dependent on the mood. I do that mostly with close friends or someone I love or when I want some time out. Any tea would be used, but only very fine quality ones. I like especially Phoenix (again), pu’ers (particularly after dinner), or Wuyi oolongs for such time.When I am traveling, the usual tool I bring is a 150 ml taster’s mug. If I am bringing tea, I bring a bouquet style Phoenix oolong. It’s not only my tea, but also my life-saver if I am under slept or overworked when traveling, which I am all the time.Thank you guys again for all the kind words! Will definitely send each of you by PM special discount coupons when the shop is formally launched.
Hokusai, yes we will carry Japanese green teas when we are more sure of a stable quality producer.MEversbergII, the selection by class function was designed into the menu but at the moment we are still discussing whether we should have it now or later. What is your opinion?Thx gals. On that note, we have just put in a new tab for questions and answers so in case you puzzle over anything about the product or tea in general, you can post it there for any clarification if needed.
Although the tradition has somewhat been distorted in mainland China, it is still pretty as it was in the rest of the Far East that Buddhist monks don’t drink alcohol and have to live a life of hard work. Some believe that tea was popularized by monks because they needed it to stay awake and calm especially during long hours of meditation and chanting. And monks had an important social role in most parts of history so their influence in various levels of the society is understandable.
Small tea farms are still maintained in some monastery although they are not producing as much as they used to be for real consumption for the occupants. Not many centuries ago, people came just for the special tea each establishment had to offer.Green tea was the de facto tea category in those days, and the gentlemanly taste profile of most traditional green tea reflects the ideal of simplicity of Buddhism. It is believed that Oolong tea was used as an alternative especially when serving big crowds during which the steeping time and particularly serving temperature is hardly controllable. Oolong is a lot more forgiving than green tea particularly when preparing and stocking a huge volume. Black tea took its place after it was invented because of relatively much lower labour cost and can be served up even when it has turned quite cold. It is still given away to passerbys in some temples and monasteries in southern China. In Japan, they use bancha in such situation.Thx guys. Trying our best here. We don’t have a programmer in-house and it is really demanding to get things interacting right. It is preliminarily operational and some long time fans has shown great support. We still have a teaware section to put in and i hope it will eventually be a tea connoisseurs’ paradise.
On line shop is really new to me so please let me know if you have any comments.
