More seed style grade (revisited)

Jun 30, 2005 21 Replies

tea bush is allowed to

What do you mean ? Tea bush do flower and the rest of the flower becomes seed...or they don't get any seeds to plant new teabush or to show to visitors of the * tea museums*.

They are just like the mini-tuochas of puer in the same brand, except they made them sligthly larger for wulongs and shapes are a little different for each kind so you can tell which is which. For that brand, they are not very smooth and not very hard, you can break away a few bits with your finger. For puer, they sell the mini-tuochas cheaper than their tuo chas (that are hard and smooth) and spare leaf puer, and the mini-tuocha contains broken leaves and stalks, it's obviously a by-product and it's meant to be drunk today, not stored to get older. For wulongs, tuochas are obviously a marketing trick, as they are more expensive (by weight) than the spare leaves and is done of the same leaves- that get broken in the process.

A seed of what ?

with a completely

That can be they took a leaf with an attached young leaf not yet opened. They put them in that *glue* (the stuff made of "maybe" ginseng powder) before rolling, and coating it again. Then the chunk of glued leaf is the hard object and it's so well stuck that it never unfolds in your pot. Did you try to open the seed ?

Not all the ginseng teas have the *bird sh...* style. Last time I had ginseng tea, that was leaves not even rolled + bits of ginseng. You can't tell before opening the package.

Kuri

Most plantations are cuttings from the same bush. Your earlier statement didn't mention flower or fruit just leaves. A picture is worth a thousand words so flower on the left and fruit on the right:

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So far the concensus is the sheen is caused by a glue of some sort. Two of my three samples I never tasted so they could be caramelized with *bird sh...* for all I know. The TKY nugget taste like orthodox TKY. I like the theory if I could taste what it was coated with. I guess you could coat the leaf with a neutral glaze which I assume would enhance multiple steeps which is the only claim I see made by the vendor. I like your suggestion the entire leaf is coated and not just the surface. That would explain why I never see anything breaking away from the surface of the shell as another claimed. It is a fun style of tea I think perfect for gongfu but I'm an agony of the leaf fan and never wait for the chicken eggs to hatch. It is a good style to drink straight from the cup because the seeds,pods,nuggets sink to the bottom with time release liquor.

Jim

kuri wrote:

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