Wednesday, August 23, 2006
What is traditional Kung Fu Tea?
Beside the known meaning of Kung Fu Tea = A lot of work/practices to prepare tea.
What is the true method and practice of it? Where is the origin and steps for it? and the meaning behind the steps?
Who really understood the practice of it? Too many questions, too little answer. Anyone....
Tuesday, August 22, 2006
destemming....
Monday, August 21, 2006
Oolong's Crab's Claw...
Saturday, August 19, 2006
Thursday, August 17, 2006
The reason for visiting Korea....
Wednesday, August 16, 2006
The Best Tea House, HK
Monday, August 14, 2006
Friday, August 11, 2006
A True Hong Kongese diet...
Wednesday, August 09, 2006
Great Tease from a Hong Kong's Vendor....
Tuesday, August 08, 2006
Sunday, August 06, 2006
Comparing Wuyi and FengHuang tea farms
Saturday, August 05, 2006
Thursday, August 03, 2006
Wuyi Rock Oolong tasting....
An eye opening tasting, at one of the bigger factory in Wuyi Shan.
From top to bottom:
1. Huang guanyin 2006 May. Fired once.
2. 200+ years old bush Shui Xian. 2004 May. Fired twice, Micro-fired 2 times
3. 28-30 years aged old bush Shui Xian. Micro-fired once.
4. 5 years aged Da Houg Pao. Micro-fired 3 times.
FYI: Correction on my previous posting May 31, 06. "Dynasty Dan Cong" Article regarding DHP.
From Wuyi's farmers point of view, Da Houg Pao is not under Shui Xian category, but a separated variety.
I never had such good Cha Qi wuyi tea experience before, specially the 5 years aged DHP (Which I did shared with people at tea gallery this Tuesday), it was like drinking a fine aged 15-20 years old puerh from Yiwu. These are combination of many factors: Clean environment, old bush harvests, experience farmer, one harvesting per year or sometimes every 2 years, right processing by hand, master firing technique, proper storing and most of all patience from the master. Wuyi Rock oolong is a "Crafted" tea, unlike puerh which could be aged by nature.
Charcoal firing room on the right and finish Tie Luo Han at the end.