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A Reply to Re: mediocrity - Gunpowder is an oolong??? with other questions.

Melinda:

i guess the best supplier would be someone in Hangzhou that you can tea from around the middle of March. I was told that the tea comes in

4 different grades; top grade, 1st grade, 2nd grade, and 3rd grade. When I asked about how to tell the quality of the leaves, the main answer I got from the locals and farmers was simply when it was picked. The earlier and the smaller the leaf, the better, they said. It's also important it to be a 1 stem - 1 leaf ratio and all that too...the leaves should not float on the top of the glass when you pour water over them (considering you drink it the chinese way, leaves in the cup)...having no extra stems in the tea...the leaves aren't damaged or don't have holes in them...the end of the stems aren't red or burned looking in the cooking process...etc, etc.

Color was an interesting factor as well. Of the two types of Longjing they have in Hangzhou, the Xi Hu (West Lake) version is considered the better version and it should be light green with a little hair on it. The name of the other tea escapes me, but it was slightly yellow as well as green and garnered less of a taste. I take my Longjing strong, so I preferred the xi hu.

Do you guys know more about the grading of this tea? All of my knowledge comes from asking locals in Hangzhou and shopkeepers in China. It's often difficult to discern whether they are telling the truth or not most of the time because many of them only wish to sell their tea and they don't mind lying to a Gui Lao about it. heh. The shopkeepers in Hangzhou were the worst I've seen, though, so look out if you ever travel there.

Mydnight

-------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

Reply to
Mydnight
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Thanks Mydnight, it is really interesting for me to hear about what people's experiences have been that have actually BEEN to China (wish I could go) and at least can get to see the area etc. The part about the fine hairs is something I haven't heard before so I will look out for that too. Have you ordered any Long Jing from any of the US based online tea merchants? I got a sample from Upton a long time ago when I was just starting my tea learning and I remember what I have since learned is called "chestnut" flavor, and that some people don't like that. But that's the only time I tried it. I didn't dislike it, I just didn't really have any point of referance to compare it to. Do you happen to have any tea merchant (online, pref. US based) recommendations? I don't necessarily mean top of the line quality but something that would be good and also typicla if there is such a thing.

I've been drinking generic sencha...is it normal to make one's water have a sort of cloudy appearance? Kind of murkey? This is in my ice tea pitcher....doesn't taste bad to me though.

Melinda

Reply to
Melinda

I have no idea, and the idea of buying Chinese tea from an American merchant terrifies me, heh. Nine times out of ten, from what I've seen, it is some Chinese-American company that gets cheap, low grade tea from China and jacks up the prices to sell to unexpecting lao wai. I realize this is generalization, don't flame me too badly folks, but it's just what I've seen. I was thinking about getting into the tea export business when I returned to China, so maybe you could get some from me. heh.

As for the 'chestnut' flavor comment, I've read that in several places myself, actually. I am not really sure what to make of it...I suppose you could describe it as chestnut, but I would think the Longjing would have to have a more smoky taste to it before I would say it would be 'chestnut'. To me, it smells more like spinach, i guess...the taste....i don't know how to describe it. I'm not up to date when it comes to the tea adjective lingo; this whole aficionado scene is new for me. heh. I guess mine just has a fresh, clean flavor.....not bitter at all.

sorry i can't be more helpful.

i'm not familar with japanese teas; more into chinese.

Mydnight

-------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

Reply to
Mydnight

Please tell me more about "the chinese way, leaves in the cup".

Sometimes I'm lazy - I just pour the hot water into the cup containing the leaves, let it steep a bit, then drink. Am I doing something "authentic" ?

mikus

Reply to
Mikus Grinbergs

Mikus GrinbergsM/ snipped-for-privacy@bga.com/24/04 00: snipped-for-privacy@bga.com

snip snip

Yes, Mikus, you are. Cool. Let's just say that great minds think alike. I do this sometimes, but find I have to adjust the amount of leaf and the water temperature downward if I intend to drink from those leaves thoughout a morning by simply adding water occasionally. Pearls of all kinds work fine, Dragon Well (Long Jing) also. For me, it's a spring thing.

Michael

Reply to
Michael Plant

Your laziness is how many Chinese take their tea. heh. Most often in teashops that sell teas, they do the gongfu tea brewing method to maximize the flavor of the tea, but at home, many people don't always take such time (really, you don't need to do any special brewing for green or flower teas...but keep an eye on the water temp). Usually, the green teas and the flower teas are what they put in their glass and add the hot water to...some kinds of Wulong and Tie Guan Yin, they don't because it can cause it to taste terrible after a while.

Got a pic on my website of some zhu ye qing green tea that they like to drink in the Sichuan province:

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and

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It's really a show tea..it floats at the top and falls vertically like the leaves of bamboo, they say. Use a clear glass when drinking your tea and appreciate the color and the leaves.

Keep up the good work. heh.

Mydnight

-------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

Reply to
Mydnight

Indeed. Green tea and flower/scented teas are perfectly fine to throw in a cup and then pour the hot water over them; no special brewing is required just keep in mind the water temp for your green teas.

Mydnight

-------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

Reply to
Mydnight

Definitely.

/Lew

Reply to
Lewis Perin

Ooo, that's pretty tea Mydnight. :) Thanks for sharing.

Also, Mikus...when they say taking tea in a cup sometimes (most times?) they mean traditionally in a cup called a gaiwan (that's Guy-wan pron.) that looks like this and works like this

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. I just bought my first gaiwan not too long ago, let me tell you it makes a huge difference in my green and jasmine teas. I want to drink them more now, :) I love it. And it's VERY practical too. But of course I presume you can use any kind of glass as long as you are happy with it (i.e. the tea leaves don't get in your way too often etc.). Small glasses are better I think because it takes away some of the risk of the bottom part of the tea liquid steeping into bitterness while you're still drinking the top part...IMHO.

Melinda

Reply to
Melinda

Mikus and all,

Adding to what Mydnight and Melinda said, I can whole heartily recommend for gaiwans. I am really happy with mine, and I see from the site pictures that they have others of excellent quality. Prices are not scarey, and considering the quality, quite reasonable. Their selection of YiXing gung-fu pots is also well thought out and professional, not to mention the fact that they know their merchandise thoroughly and can discuss it with you, which helps in making choices.

Not affiliated, just pleased.

snipped-for-privacy@corp.supernews.com11/24/04 17: snipped-for-privacy@yahoo.com

Reply to
Michael Plant

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