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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?Sorry I didn’t see this posting earlier.
Switzerland: Laengasstee & Reichmuth von Reding
In Switzerland try Laengasstee in Bern, or Reichmuth von Reding, which is a catalogue shop. The former is so particular with quality that they travel to Asia almost every year for sourcing. They have some of the finest selections in Europe. The latter was setup by Hanspeter Reichmuth, once the most respected wine master in the country who turn tea-loving a couple of decades ago.London: Post Card Teas
Post Card Teas in London is very particular with quality too; they have a Tea Masters’ series. This shop is highly regarded by my tea students and tea friends in that country.All these are tiny operations compared to Mariage Freres, but more quality oriented.I don’t like the taste of infused leaves either. Some rural people in different parts of China still do that, but not anything popular.
I know. I think that’s because puer is a tea pretty new to international scientists that they are not aware of the need to study it yet.
There are, however, a few studies in China involving the observation of caffeine levels in shu cha. They do find various forms of caffeine in puers, and in a particular study even similar ones as that in roasted coffee beans): SHE Gai-Mei et al, The occurrence of 8-oxocaffeine and pyrimidine alkaloids in Pu-erh ripe tea, Acta Botanica Yunnanica, 2007, 29 (6) 713~6I think the conclusion in another study is more in agreement with our logical assumptions: that the level of caffeine very gradually lowers as the fermentation progresses, but the end product still contain substantial amount of caffeine (from 3.38% of total dissolvable content to 2.23%): The effects of Asperigillus on Post-fermentative Process of Pu-er Tea, Acta Botanica Yunnanica, 2008, 30(5) 624~8These reports are only in Chinese and I have not found any concerning the content change as the tea matures
. 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?
and I have not found any concerning the content change as the tea matures 