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I can feel the excitement there: ready to experience tea all anew. Best wishes for all the experimentations and trials and errors! They are part of the fun!
When your teapot is 260 ml, you have to accept the fact and work from a standard of 260/250 water to the equivalent amount of tealeaves. It’s okay. The teamug I use when I write holds over 260 ml. It’s not my contemplative teacup, but good for daily use and practical. I make lighter infusions and drink a lot of it.Good luck!This will not be a clean and tidy answer: whatever is formed on the tealeaves that is not dissolvable immediately and that stick to the tiny air bubbles in the water when the water hits the leaves.
Most abundantly would be tea dusts. There would also be residues of fungal matters that fed on the tealeaves as the leaves were laid flat throughout the fermentation process. The fungi are killed during firing but the residues remain. That is why this foam is more easily found in fermented teas such as oolongs, blacks, and puers.It is okay not to do anything about it, but some people prefer to scrape the surface of the infusion mass to get rid of them.Kaihua Longding is indeed a very unique green tea, quite the opposite in taste profile than Mengding Ganlu, actually, it tells well your taste preference. Its production location is also perhaps one of the most pristine area in Zhejiang, the green tea strong province of China.
Snow Orchid is just another translation for Xue Pian, ie winter harvests of Phoenix oolongs, which I mentioned briefly in this article:
The genuine origin should be from Fenghuang (ie Phoenix) near Chaozhou in Guangdong, not Guangzhou. Guangzhou does not produce any tea anyway; it hosts one of the largest wholesale market in China though.Hope this help.I’ll have some very good selections of that in my shop to be launched hopefully soon. Have patience, my friends.
I believe this is a worthwhile topic for at least part of a permanent article in the Tea Guardian. You are not the only one with the water retention problem in the lower legs.
The allergic reaction when you have tea prepared from the tap water, however, should be watched out. I am not sure whether it is chlorine or something else in the water that reacts with tea to form compounds that is bad for you. I advise using an efficient filter system for your water even for other purposes. I have no first person experience with the water in any locations in South America so I really cannot be very specific, but I have seen different water forming various stuffs with tea and none would cause allergies, unless the water is polluted.I’ll put the water retention topic in my list of articles that I promised readers (and that’s a long list). Meanwhile pls read detail article on water at this link:I sincerely think that the general culture is very gradually changing, although not as much as I want it to. The appreciation of fine quality means so much to me in the continual evolvement of the human kind. That is the biggest drive for me to dedicate so much of my efforts in promoting what seems to be a much taken for granted product.
@ Vaibhav, The first thing that concerns me after reading your post is that you are in India. I believe there would be some kind of high import tax for tea when you buy from overseas. However, I am not too sure what the situation is now, especially for consumer amount. Pls find it out and share with us.
As for an internet shop for reliable quality and good value, I think some other readers should have a stronger opinion in good recommendations. I am more connected with producers than retailers. I hope an answer will appear here soon.Tran is right, Biluo Chuan from Tai Hu is way over-priced for the quality and some concerns about pollution in the area. I would not recommend it. Many other areas do produce great quality of the name at better value. If you want the best green teas from China, those from Sichuan are also highly commendable; such as Mengding Ganlu, my own favourite.I’ll also ask the administrator to remove your contact details from your post so as to protect your privacy, although I know those who post here are all great people.It seems to me there are two problems here:
- 8 kg of tieguanyin covers only quite a thin layer in an oven that size. That means the tea is either over baked or baked with a too short duration.
- Recent autumn harvests of tieguanyin are typically very short fermentation and short of initial drying to maintain their floral aroma. These teas are NOT suitable for both storage for maturing and for rebaking: they are too much like green tea. To turn around that the process is too complex for me to explain here.
The mentioned article has briefly discussed that too. I am sorry abt your situation. However, it is possible that if the tea is not over-baked, you can try resting it for 6 more months and give it another round of slow fire. It will not be a magnificent tea, but the grassy smell maybe killed and the taste a lot more acceptable.
