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Thks, it has showed up already, but I don’t get an email because I have not given my email when posting with my fake name. I like my fake name and I think I’ll post all the teas that I have bought from Tea Hong 😉
Thank you ME, I just wrote something there but after I pressed the send button, everything is gone and the post not there. How come other people can do it?
I have been to Lok Cha once and never want to return again. Lin Heung and Luk Yu are not that good either. They are just famous because of some publicity.
I like the idea of bringing one’s own tea to the restaurant so one can choose whichever restaurant one likes for the food. Although they never make it quite right in the restaurant, at least I have the freedom to the quality of the leaves.@MEversbergII, cha chung and gaiwan are two different phrases basically meaning the same thing. There are subtle differences in Chinese linguistics, apart from the former being Cantonese and the latter Mandarin. Few people outside of Hong Kong even know the existence of the term cha chung. It is an old expression that is still alive only in Hong Kong.Before I attended Leo’s tea class I did not understand that the functional aspects of the shape and material in a gaiwan. I had never even thought of that and used to choose a gaiwan according to how I like the look. That was almost 9 years ago. I think he gave Ming Cha to his wife when they divorced or separated. I thought Leo would be doing advertising like before and vanished from the tea world. Now he is alive in tea and teaching us again in Tea Guardian and Tea Hong. :”-) However, this is never like to be in a class with him. Or sitting at the modern style tea bar with him or his mild manner staff. Really miss that…
Roasted nut and grain flavors are common in high quality wok-fried and old style baked green tea, also sweet aftertaste. I have not tried Leo’s Silver Curls Spring, but all his carries seem to be very high quality. His Luan Guapian is the best I ever have. However, this tea is not like roasted nut taste, it is a totally different style of green tea. His is also really good with oolongs and puerhs, which I have been drinking for many weeks. I have drank tea for very many years but did not know before there can be so many different styles in oolongs and so amazing tastes.
I have hosted tea tasting using gaiwans many times. They are good tool. I remember the article here says using tasting mugs, but gaiwan is cheaper and easier to get. Use chahai to pour the tea into for study and holding the tea. Use small cups or Chinese style porcelain spoons to drink from. If you are beginning, 3 or 4 tea(s?) is good. I think it is better to practice preparing these 3 or 4 teas at the same time before actual tasting with the customers is important.
I don’t know your customers so I cannot comment on tea choice.There are researches in Japan, Taiwan and China about the health effects of oolongs. I have read magazine reports of them, but they are very general. No scientist myself, so I should leave the job to other people to tell about the details. However, many say oolongs have good health effects. It would be nice to read about this in teaguardian.com
