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Sheng puer is good for some people, but definitely not this old gentleman I mentioned. The coldness of this tea would further trap his dampness. He would then develop cold-like symptoms and would be over sensitive to lower temperature and wind. The best solution would be to see a good TCM doctor to first drive out the dampness before any fortification of the qi. Meanwhile he should stay with my tea suggestion, and a healthier life style.
I have one such tea ball from a trade friend and not quite sure if I am able to source the tea for any purposes in the coming few months. Korean teas have always been extremely expensive to get and not a great idea for trading. I’ll update the status anyway if I get any.
If you want good sweetness but not extra tastes to distract the tea, use white crystal sugar, the next best is rock sugar, like those that we have in our grocery stores in HK, if you are familiar with this place. Grind the chunk a bit before trying to dissolve it. Or use low fire to dissolve it, but not over cook to brown. I have written a bit about it in the ice tea special feature.
Thx for the info. The name of the compressed tea I have certainly have the same name, though it appears somewhat differently than those in the blog. I’ll show the photo in the review article later. I actually did a bit of search about that tea and found quite a few people discussed it. I just really want to hear something from the producer. By the way, that Mattcha blog is good, and welcome to the forum!
I have wanted producers and farm owners in India, Africa and Sri Lanka who still have the fire to change to answer this, sadly this has only echo of its own…
There has been virtually no response on this posting in the forum where I posted it, where there are hundreds of people in the trade, a lot of them exporters and importers. I guessed it is too sensitive for most to comment on. Too many people live on the foundation of exploiting the under-priveleged of their countries and wanting to maintain the status quo.
I’d love to tell you where to get the tea, Marian, but it would not be appropriate. I hope some other readers will do the favour. I agree with you that a fine champaign oolong is very impressive and makes one want more.
That’s right, basically most Darjeeling productions fall into that category. The non-uniformity of oxidation typical in Darjeeling has actually become its virtual: its unique taste character. However, the non-uniformity is caused both by the change of temperature during its longer fermentation time (in comparison with Assam), and the piled condition. I’ll have a tea review on it in the next update or two. It seems that I am owning you a long queue of articles now.
If you are a new business, getting into the major malls in HK is almost next to impossible. However, supermarkets and department stores can sometimes be on the outlook for great products. If you are confident enough, invest in a bit of packaging and lobbying and maybe preemptive marketing to get your name around to get into one of these. When you sell well and people talk, you can take that as a jump board.
The other way round it is to open a street shop/2nd floor shop to make a name. Creating your own traffic sometimes is worth a lot more effort than “licking the shoes” of those big shop employees!!!
