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Agree with you CHAWANG.
I think the best way to solve the problem is to bring your own tealeaves. It is customary for waiters in dimsum restaurants to prepare your tea for you, so you do not have to feel bad about asking them to do it. They charge you the tea fees per head count anyway. Do not bring a dear tea, just one that is acceptable quality, cause you can’t control how they prepare it. Measure the right quantity in a small bowl so you don’t have to give them the whole pack: they may wet the remaining leaves and waste them.“E”,
Mutan White is a mutated name of Bai Mudan. “Bai” is the romanization of “white”. Bai Mudan is literally White Peony. From the link you have given, and that I was forwarded, it is the description and photo of a medium quality White Peony. You can read more about White Peony at:In proper and traditional White Peony production, the silvery tips are part of the plucked leaves that make the tea. In another word, they are NOT add-ons from any other thing.Shui Hsien is an older form of romanization for what today should be spelled as Shuixian. Shuixian is a general description of a certain group of oolongs, the better of which originated in the Wuyi region:As for the term” Water Sprite”, it is a way to transliterate the term “Shuixian”. It is a very inaccurate transliteration considering the origin of the term refers to a kind of daffodil that is sometimes known as “Chinese Sacred Lily”. People who use the wrong transliteration are obviously ignorant of the true taste nature of the tea and the origin of the name, which you can read about in this link:You can read more about romanization at this link:Traditional matcha is prepared from leaf tea quite immediately before the tea ceremony. Nowadays packaging and desiccating agents are good enough to allow for pre-packing the grounded tea as a product. As you can imagine, quality varies dramatically and I believe, according to previous experience, certain additives are used in some products to make it easy to dissolve in colder water. However, there are others that are purely tea. Usually they have shorter shelf life of one year.
Some higher end products I had been given stated that usage within 6 months from production. This is with the understanding that the product is finished within a couple of weeks after opening. What happens after that? The tea is just less fresh and the taste starts to change. As to how long it takes for it to turn bad, I need an answer too.Thank you for your empathy. The reality of the situation is painful but I am not sad. I just feel more obliged to do more to make things right.
This is interesting. I am going to write about this tea and have been sampling a few now. The Chinese name for it is 正山小種. The way it is in English is a long story.
Basically it started off as an export black tea (red tea, that is) in the Wuyishan area in Fujian. People used pine wood as fuel in the process and the smell of the smoke got in the tea. What to most traditional tea producers was a no no became a special flavouring to the customers in the West. Thus the tea became famous.People continue to do that now with some productions, others are cheap stuff with flavouring. There are different grades even in the former. That’s why you are getting different prices and tastes. The really traditional and original ones do fetch an extremely high price nowadays. It can retail at a few thousand for 500g in China.
Hello Hokusai,I got this tea directly from the producer whose base is near Fuding in Fujian. This is pretty new so I guess you may have to search it in China rather than in HK. Tea retailers in HK tends to be a bit conservative and stock only limited selections. The closest bet should be in Guangzhou. I believe some internet shops may carry it too, but I don’t know any reputable ones in China. I am hoping that a good one is going to set up in HK for the tea connoisseurs here. Sorry can’t help much for now.
