(26 replies, posted in Green Tea / 绿茶)

Interesting. My answer was more of a guess than anything. I was wondering if this tea oil is just a by product of the tea making that is saved or if it is produced in bulk as it own product. I know some tea oil is made from some low quality leaves and stems.



Photos taken in a room in the Japantown Hotel, San Fransisco with Pentax K-1000.

That is a great inner label.

Sounds cool, where did it come from?

I think a cork is sufficient, however, it does allow "just enough" air.

It probably doesn't even matter if you plan to re roast.

That said, you are probably more of an expert on this than I.


(26 replies, posted in Green Tea / 绿茶)

brandon wrote:

I have heard that the nutty flavor in long jing, which is more present in cheaper teas, is a result of tea oil used when wok firing the tea. Myth?

I think I am going to call that myth. The top grades do have a nutty taste, however is is extremely different from the bad ones. I would not be surprised if they added sunflower or pine-nut oil to some of the bottom grades.


(5 replies, posted in Red Tea / 红茶)

There is no Lap Mountain. The answer is this article:
http://www.sevencups.com/education/abou … -souchong/

Hobbes' picture of the residue left by the Evian water makes me thing Evian would be a very good choice for the tea, especially if you believe that the best water for a tea is the water most similar to the water from area where the tea is from. Wuyi mountain has extremely hard –having lots of calcium carbonate– water because most of the soil is limestone. The Evian has lots of calcium carbonate in it –that is what you see in Hobbes' picture of his fair cup.