cloudsteacollection.com

cha-ninja.blogspot.com

Cha-Ninja: 60's dancong

http://cha-ninja.blogspot.com/2012/03/60s-dancong.html

Saturday, March 31, 2012. Drinking old tea is always a special experience. I basically stumbled over this hiding away inconspicuously at the bottom of the dan cong page. Well I guess that is probably a description designed to draw in the likes of me. The leaf is not cheap at a little over a dollar a gram but considering its age it is not unreasonable. I pick my self up a five gram sample and promptly forget of the tea's existence. Until I notice it in my box of oolong samples. As with the 85 shui xian as...

chinesepuerh.blogspot.com

Chinese Puerh Tea (中國普洱茶): 熟茶的優勢

http://chinesepuerh.blogspot.com/2011/09/blog-post_7792.html

Chinese Puerh Tea (中國普洱茶). 如需更詳盡的普洱茶資訊，可瀏覽 cloudsteacollection.com. 12288;　 由於熟茶少了長年的倉儲存倉費及儲存其間的風險，至少使熟普洱的價格具相當的競爭力. 65292;而且熟茶有它獨特的陳香醇厚，使它多年來成為了大眾及入門新手的選擇。 12288;　 如果熟普的陳味可以完全與陳年普洱生茶相比，那當然是無與倫比。可惜，熟茶所謂的「當天飲用」，茶質上會與「陳年普洱茶」有差距，因為此「陳」不同彼「陳」，熟普洱茶製作出來「陳」味與陳年生普的「陳」味仍然有口感上及活性上的差距。 12288;　 優質熟茶. 詳情請參閱：【浮雲藏茶．網絡文章】. Http:/ www.cloudsteacollection.com/html/webart/webartframeset.html. 訂閱： 張貼留言 (Atom). 12304;現飲價值、陳化價值與內在價值】. 浮水印主題 技術提供： Blogger.

amateursdethechinois.blogspot.com

amateurs de thé chinois: January 2008

http://amateursdethechinois.blogspot.com/2008_01_01_archive.html

Amateurs de thé chinois. Sunday, January 6, 2008. Links to this post. Subscribe to: Posts (Atom). View my complete profile. Livejournal - Pu-erh Community. Yunnan Tea Research Institute. Upsai Tea Research Institute. Tocklai Tea Research Centre. Tea Research Institute of Sri Lanka. Zhejiang University Tea Research Institute.

amateursdethechinois.blogspot.com

amateurs de thé chinois: Hongshui and Taiwan Oolong Education

http://amateursdethechinois.blogspot.com/2009/04/hongshui-and-taiwan-oolong-education.html

Amateurs de thé chinois. Wednesday, April 29, 2009. Hongshui and Taiwan Oolong Education. Late last year, I began trading teas with a couple of people in North America, and one of my tea friends Terence seems to have taken it upon himself to provide me an education in Taiwan oolong. I don't mean to sound facetious, as I am sure this wasn't premeditated, but it is what he acheived. Subscribe to: Post Comments (Atom). Hongshui and Taiwan Oolong Education. 2009 Yancha Harvest Has Started.

amateursdethechinois.blogspot.com

amateurs de thé chinois: December 2007

http://amateursdethechinois.blogspot.com/2007_12_01_archive.html

Amateurs de thé chinois. Wednesday, December 19, 2007. My Second Tea Tree. Walking in the hills is a great time for thinking things over and having fantasies and I thought about wild tea and how I must roam through all of the mountains looking for wild tea trees, collecting tea leaves and processing my own tea. I bet it would be really hard to make anything worth drinking without a proper drying device. The tea bush I saw brought to mind an article I saw. Links to this post. Monday, December 17, 2007.

amateursdethechinois.blogspot.com

amateurs de thé chinois: Teamaster's and Toptea Hongshui

http://amateursdethechinois.blogspot.com/2009/05/teamasters-and-toptea-hongshui.html

Amateurs de thé chinois. Thursday, May 14, 2009. Teamaster's and Toptea Hongshui. Hongshui oolong is a style of tea created on the island of Taiwan by mixing Anxi and Wuyi processing techniques. They are ball shaped (like Anxi oolong) but more oxidized (Wuyi oolong) and not as heavily roasted (Anxi oolong). I read this information on the Houde blog here. And it sounds believable. However, in the past I think more oxidization and heavier roasting was more common in Anxi than it is today. I decided to comp...

amateursdethechinois.blogspot.com

amateurs de thé chinois: January 2009

http://amateursdethechinois.blogspot.com/2009_01_01_archive.html

Amateurs de thé chinois. Monday, January 19, 2009. The Ninth Eccentric of Yangzhou. The "Eight Eccentrics of Yangzhou" were eight scholars and artists from Yangzhou, Jiangsu province. The Ninth Eccentric is certainly an artist. The casual observer recognizes this fact immediately as he wears two scarves, a velveteen suit jacket, long hair and a goatee. Links to this post. Friday, January 16, 2009. A heavy frost will damage the crop. But a light frost will improve the flavour of next spring's tea. By bus,...

blog.slavnecaje.cz

Lexikon | SLAVNÉ ČAJE ČÍNY – Blog

http://blog.slavnecaje.cz/category/lexikon

SLAVNÉ ČAJE ČÍNY – Blog. Přejít k obsahu webu. Archiv pro rubriku: Lexikon. Nebo Da Ye Zi [大叶子;. Nebo někdy i Jintiao [. LEXIKON: Ku Wei (苦味). Znamená v překladu hořkost a používá se k definování chutě čajů Pu-er. Obecně se rozeznávají tři druhy hořkosti:. Přetrvávající hořkost – je velmi dlouhodobá a silná. Přecházející do trpkosti – je často spojována s mladými čajovými stromy. Přecházející do sladkosti – je charakteristika starých stromů v některých oblastech (Banzhang, Jingmai). Je výraz používaný v ...

amateursdethechinois.blogspot.com

amateurs de thé chinois: May 2009

http://amateursdethechinois.blogspot.com/2009_05_01_archive.html

Amateurs de thé chinois. Thursday, May 14, 2009. Teamaster's and Toptea Hongshui. Hongshui oolong is a style of tea created on the island of Taiwan by mixing Anxi and Wuyi processing techniques. They are ball shaped (like Anxi oolong) but more oxidized (Wuyi oolong) and not as heavily roasted (Anxi oolong). I read this information on the Houde blog here. And it sounds believable. However, in the past I think more oxidization and heavier roasting was more common in Anxi than it is today. I decided to comp...