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There maybe over 20 tins or packs or different teas in my drawer. To me, it is great fun to pick any one of them whenever I prepare tea and find out something new about a tea variety (selection?) I have a mug with a large metal strainer, a porcelain teapot and recently a gaiwan for daily use. They all make different effects for the same tea!
You do not need to go any more academic in your writings. There are already a lot of special names and usage of words to understand. I mean they are already very interesting to read.
This is interesting but I am a little confused. So both black tea and oolong are fermented too not oxidized? This is different from the writings in your site. Is the residue safe to consume? Because I do not blanch my tea, I am a little concerned.
After reading some articles about tea selection in your site and finding out which kinds of tea are available to me. I think I will try out a Taiwan Pouchong oolong and a Fenghuang Dancong oolong. I am hoping that these two are similar but a little bit different so I know which one is more suitable for my taste. Is this a good comparison?
I was told that the porcelain gaiwan from Jianxi Province is the best and therefore a lot more expensive, is this true? How can you tell if it is really from that area?
Thx! I’ll try to use white peony (bai mudan?) more often now. Look forward also to your internet shop.
