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  1. Hi Nakji, Judging from the Picture of your tea, I believe it is the green tea with white tea's name. It is Anji Baicha(white tea) green tea. But in Chinese, we call it Anji white tea becaue its buds are almost greenish white color due to the tea bush variety reason; but it belongs to the green tea category because of its making processing, which is different to silver needle or white peony. Anji county, which located in Zhejiang province, is very near to Suzhou, about 1.5 hours by cars. There are also the canals in Anji and Zhejiang province as well.Here is the Anji fresh leaves. In 2009, I discover several new teas. 1. Purple bud Pu Er tea. It is a kind of rare tea only growing in Jinggu county, Yunnan province. Its natural growing with a limited yield. We need to climb the mountain road for about 3 hours before reaching the village and collecting the Maoch from each villagers there. Each dont have too much, only 1kg, or 0.5 kg in their home. It is not a easy-to-get tea. why we call it purple bud Pu Er tea, because it is three colors tea. fresh leaves on the trees, purple color; its Maocha or finished products are dark color; after brewing, its tea leaves is green color(for the new tea, if store for about 3 years, its infused leaves also turn into dark purple with good aged aroma). This tea, though it is all bud, its infusability is strong, at least 15 times. Light floral, pleasing aroma, unique fragrance I dont know how to describe. good and sutble sweetness and aftertaste. Later, I will introduce my other new teas to your guys.
  2. In China, there is a strict and clear definition on the Pu Er tea plants. If the tea plant is without the main trunk, short, growing in Yunnan, then this tea plant is tea bush. If the tea plant has its main trunk, tall, then it is the arbor; In the arbor tea trees, there is also small arbor tree(within 150 years old); we will only define the old arbor tree tea for over 200 years old. Check the pictures for your reference. Bush, Small arbor, arbor Pu Er teas diverse a lot in its taste, aroma, throat feeling. Take green Pu Er with 1 year old as an example: Bush, taste is very astrigent, less sweetness and throat feeling. small arbor, taste is good, but compared to arbor, it still has some astrigent; sweetness is good, but its throat feeling is not as deep as the arbor. arbor, thick, mellow taste, with super long-lasting sweetness, throat feeling, and high aroma. The difference of the three varieties lie in their interior ingredients in the leaves. So that is why arbor Pu Er teas are so expensive and limited in amount. In the market, even in China, no factories produce the puer arbor Pu Er tea, because of limited amount, low profit, except some tea experts collect the arbor Pu Er tea Maocha to make their own private collection or sell as the luxury teas.
  3. Hi, I guess it is an interesting topic for the frequent Pu Er drinkers to judge the taste difference between the bush Pu Er tea and tree Pu Er tea. This is a basic step to judge the valuse of a Pu er, whether it has high potential to collect or storage.
  4. Hair crab is one of the famous Anxi Oolong tea for its mellow taste. Normally for the hair crab Oolong, it is processed accordingly to the traditional method, so that is why its tea liquid is quite yellow, compared to Tie Guan Yin. But its aroma is not as good as Tie Guan Yin, which is famous for its suble orchid aroma. The Tie Guan Yin Yun, Yun(refers to the combination express of Tie Guan Yin aroma and taste) is superior than any other three Anji Oolong teas. Once you sip the teas, you know exactly it is Tie Guan Yin, not others. For brewing Anxi Oolong teas, normally we will use a Gaiwan(120ml, or 4.2oz), 5-7 grams of tea to brew in a standard/tradtional Chinese way. Brewing guidelines: Gaiwan or Yixing pot (120cc):5-7grams per time (based on personal taste); the water temperature should be over 98C or 209 F. 1) Warm up-First to warm up the vessels, pour out the hot water; 2) Smell dried tea fragrance-Then put the teas in the vessels, cover the Gaiwan or Yixing pot, and shake the vessels for about 3 seconds, then smell the dried tea leaves aroma. 3) Wash the tea-Pour the hot water into the vessels and pour out the water within8seconds; then smell the tea aroma on the lid first to enjoy the Mao Xie flavor; 4) First infusion-pour the hot water into the vessels again, and steep for about 10-25 seconds(based on personal taste); 5) Coming infusion- the time for the successive infusion can be 5 seconds longer than the previous infusion. Hope you guys like this way.
  5. In Guangzhou China, there are thousands of tea shops with delicate chinese style decoration. Consumers would rather like to go to a tea shop to taste different kind of tea before buying. People in China dont like to buy tea from the internet, which can be summarized in several points: 1) Chinese e-shopping is still not as popular as US; 2)Chinese buying habits is to check or see before closing the deal. 3)the biggest tea consumption group in China is those guys over 30 or 35, so they are too busy to buy teas on internet.
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