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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.I have written about rebaking tieguanyin in the charcoal style tieguanyin tea selection review article:
To understad your situation better, I’ll need to know the technical details of how you have rebaked the tea.I thought you are in China. Good that where you are now there are people interested in more varieties of tea. As way back as 2003, the perceived popularity of white tea had prompted such luxurious brand as Bvlgari to develop a white tea perfume series with which my tea brand at that time made a joint promotion in Hong Kong. I dearly wished such marketing would improve the awareness of better quality tea around the world.
What you said tells me that I need to do a lot more work to improve the situation.Good for you. It also sounds to me that you are very sensitive to tastes. This is a great foundation for enjoying such fine gourmet products as tea. I strongly recommend you to look for other selections of Baihao oolong to compare their taste potential and infusion variations.
@Pancake,
Thx for improving that sentence for me
. There is so much work and writing in a day that it is really a great feeling to know there are people out there helping with a watchful eye. I know I make bad mistakes that escape into the open sometimes. Can I use your sentence to replace that part in my original posting?
. There is so much work and writing in a day that it is really a great feeling to know there are people out there helping with a watchful eye. I know I make bad mistakes that escape into the open sometimes. Can I use your sentence to replace that part in my original posting?