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....
Nothing can compare to a True Hong Kong style "High Tea": Panty Hose milk tea (a mix of red/black/cooked puerh and egg shell, cooked for hrs.), company with Buttered Pineapple bun, right off the oven.... Pure satisfaction!
A complete stack of 80's Guang Yun Gong Beengs, company with Hun Yins, 80's 8582s. 2 Cupboards full of 20's-80's zhu ni and other fun pots. Also my pick of a 30's Zhu Ni pot. What do you think, did I picked a good one?
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.