Seven Cups Tea Forum Tag: oolong

Seven Cups Tea Forum Tag: oolong http://www.sevencups.com/forum/ Seven Cups Tea Forum Tag: oolong en Thu, 20 Nov 2008 07:35:41 +0000 corrine on "zui chun hao jasmine tea" http://www.sevencups.com/forum/topic/72#post-205 Wed, 19 Nov 2008 20:41:11 +0000 corrine 205@http://www.sevencups.com/forum/ Company: Zui Chun Hao Jasmine Tea Co., LTD Office Address: 7/F, Huaxia Industry Center, NO43, Tiyu Road, Xiamen, Fujian, China. Telephone : eight six-zero five nine two—two six six three three nine six Fax: eight six-zero five nine two—two six six three three nine seven Site:http://www.chinajasminetea.com Contact: Corrine Ke Email: <a href="mailto:sumgokxy@gmail.com">sumgokxy@gmail.com</a> <a href="mailto:Trade@mrentea.com">Trade@mrentea.com</a> MSN: <a href="mailto:sumgokxy@gmail.com">sumgokxy@gmail.com</a> Jasmine Tea (Also called Jasmine scented tea) is honored as the most fragrant and popular Chinese tea in the world. This tea is light, delicate, slightly sweet and every cup comes with a distinctive fresh jasmine fragrance. Jasmine tea is readily available in Chinese markets, and it can often be obtained from big grocery stores or specialty tea shops as well. Many people may be familiar with jasmine tea because it is a frequent offering at Chinese restaurants. The jasmine flowers are harvested during the day and stored in a cool place until night. During the night, the flowers bloom with full fragrance. The flowers are layered over the tea leaves during the scenting process. The quality of jasmine tea is determined by the quality of green tea used as its base and the effectiveness of the scenting. Zui Chun Hao Jasmine Tea is one of product lines by Xiamen Sumgo Tea Co. LTD that focus on Jasmine Tea manufacturing in Fuding, Fu’an, Ningde regions in Fujian provience from 1998. Now Zui Chun Hao is one of the major Jasmine Tea manufacturing in China with ten years development. To meet the international import requirements and food safety standards, we produce jasmine tea strictly based on the EU standard, Japan standard. All the pesticide residues meet the import requirements in the world. Our jasmine tea garden is located at the high mountain which is more than 40kms away from the city. The garden has sufficient light ,great difference in temperature ,condign rainfall and fertile ground. It's fit to grow tea and the tea here has good quality and contains many efficient elements. Our jasmine tea has gained good reputation from our customers and our products are on sales to European countries, Japan, North Amercian regions, Australia and some other countries and regions. Besides the production, we also cooperate actively with colleges and tea research institutes to experiment and popularize new tea species.we work with Fujian University of Agriculture in order to study how to deal and process tea after harvest, and establish the standard quality system. We also engage in the experimental model base for the significant project. Following the principle of Quality and Credit rack first, Innovation stands company`s life. With the fair trade, we sincerely welcome more and more partners to work with us to develop a new field in the Tea Industry. fpfaff on "Da Hong Pao" http://www.sevencups.com/forum/topic/34#post-121 Thu, 06 Mar 2008 07:18:15 +0000 fpfaff 121@http://www.sevencups.com/forum/ Hi Austin, What a great response! Being new to these teas, I find it all very fascinating. You should write a book -- really. I'm sure your exploits and information would make excellent reading. Of course, now I'd love to hear the "another story" about the Dan Chong oolongs. I should search the archive of this forum, though, before I ask any more questions. Thanks again for your response. - Fred admin on "Da Hong Pao" http://www.sevencups.com/forum/topic/34#post-120 Wed, 05 Mar 2008 18:11:24 +0000 admin 120@http://www.sevencups.com/forum/ Hi Fred Sorry, I didn't think that you were complaining at all. There are a number of reasons why. First of all most of the expensive Taiwan oolongs are grown at a pretty high altitude, which is possible because of the tropical environment in Taiwan. (Taiwan is also famous for fruit) The tea varietals are exceptional. The level of mastery in tea making is superior and by in large more consistent, and has been fetching premium prices for sometime largely because of the Japanese influence in Taiwan and because there was no break in supply when China was closed. Anxi production has sky rocket in recent years because it became a locally grow alternative to Taiwan oolongs, especially in Guangzhou, that was priced much lower but had similar qualities. Anxi, because it was a very poor area, has not developed very good business practices during that boom, has a correlation between price and quality that is established according to the gullibility of the buyer. Anxi oolongs have yet to have establish themselves in relationship to any measure of quality, and some can be very high priced perhaps without much justification. Harrod's London had a very expensive Anxi oolong priced in the $1000 plus area, and though I didn't get to taste it, I wouldn't have paid the price they asked, knowing what goes on in the market in Anxi. Having said all of that, there is some pretty good tea being made there. By the way, probably the most expensive oolongs are the Dan Chong oolongs that come from the Chaozhou area, but that is another story. Austin fpfaff on "Da Hong Pao" http://www.sevencups.com/forum/topic/34#post-119 Wed, 05 Mar 2008 08:05:37 +0000 fpfaff 119@http://www.sevencups.com/forum/ Hi Austin, Please don't get me wrong, I'm not complaining, just maintaining some sort of balance. Nothing is more expensive than tea you end up not drinking. On this subject, though, why are the Taiwan teas so much more expensive than the Anxi teas? Where are your tea houses in China? Just curious. As for Tucson, if I ever have occasion to go near there I'd most certainly visit. - Fred admin on "Da Hong Pao" http://www.sevencups.com/forum/topic/34#post-118 Wed, 05 Mar 2008 07:45:43 +0000 admin 118@http://www.sevencups.com/forum/ Hi Fred I appreciate your feedback. Yeah those teas are expensive. I think most people drink teas like DHP on special occasions, I know I do, but tea like anything else, price and quality correspond. Still I feel that is still a pretty good deal when you compare it to wine and even good coffee. I don't know that it will always be that way, completion for good tea is fierce in Asia. In fact we are opening another tea house in China this year because the market is so good there, and it is less of an uphill battle for us to market good tea there than here. Perhaps some day you'll get a change to visit us in China, or maybe even Tucson. Welcome! Austin fpfaff on "Da Hong Pao" http://www.sevencups.com/forum/topic/34#post-117 Wed, 05 Mar 2008 06:57:45 +0000 fpfaff 117@http://www.sevencups.com/forum/ Hi Austin, Thanks for your response. You're right about quantity, I think that's why the brew I made last Saturday was so much better than what I had obtained before. My concern with quantity, though, is not with bitterness, it's with caffeine and, with some teas, frankly, cost. I'm very sensitive to caffeine, so I routinely discard the first infusion after a 30-60 second steep. I've obtained oolong teas from 6 different online vendors now, my typical first flush explosion of enthusiasm , and your teas are honestly the best. Great website, too. - Fred admin on "Da Hong Pao" http://www.sevencups.com/forum/topic/34#post-116 Tue, 04 Mar 2008 21:19:13 +0000 admin 116@http://www.sevencups.com/forum/ Hi Fred I'm sorry that it has taken me a long time to get back to you. You post came over the weekend and due to a water pipe leak in my front yard I neglected to check the forum. It seems as if though you have answered your own question in the mean time. I have to admit when I was starting to learn about oolongs the first couple of times I tried what I thought was good Da Hong Pao, I thought 'Well so what?'. Luckily though I did get some good Da Hong Pao, and it blew me away. It is so rich and complicated. Just a word about the fragrance in relationship to the taste. The lighter roasted DHP has better fragrance that the more roasted DHP. I asked Master Liu this year to do a light roasting to let our customers see the difference, but DHP isn't usually light roasted. I haven't decided whether or not I will ask for that roasting again, and I encourage you to try the other roasting too. I think that you will discover that same kind of complication with other rock oolongs and oolongs in general, pay special attention to the aftertaste. I also would encourage you to up the amount of tea that you are using. With good quality tea you don't need to worry much about bitterness. I think that you should always err on the strong side than the weak, but that my person taste. Please don't be intimidated by tea snobbery. Authentic tea people rarely are snobs, and the Chinese say, 'You can study tea for a lifetime and never learn all of the names of all of tea teas'. If there are few tea experts in China amongst the masters that devote their lives to tea, how many people can justify their snobbery? Please enjoy you learning and never feel as if you asking a stupid question on our forum. Austin fpfaff on "Da Hong Pao" http://www.sevencups.com/forum/topic/34#post-115 Sun, 02 Mar 2008 16:07:44 +0000 fpfaff 115@http://www.sevencups.com/forum/ I guess it's a bit unusual to reply to my own post, but I was hasty posting the above message. Yesterday I must have got it right because the merits of Da Hong Pao were very clear. I must not have brewed it properly the first couple of times I tried it. - F Pfaff fpfaff on "Da Hong Pao" http://www.sevencups.com/forum/topic/34#post-114 Fri, 29 Feb 2008 12:29:14 +0000 fpfaff 114@http://www.sevencups.com/forum/ I'm new to tea, having converted just a few weeks ago from coffee, but I'm finding the oolong teas quite wonderful. However, the Da Hong Pao tea is a bit of a puzzle to me. Why is it so highly regarded? I've tried it a few times and find it less interesting than other Wuyi teas. Maybe it's because fragrance carries so much weight with me, but it seems that if one wants rich flavor, Yunnan red is the way to go, if you want subtle flavor with wonderful fragrance, oolong is the way to go, but the Da Hong Pao I've tried so far seems to be somewhere in the middle in a not so interesting way. From Seven Cups I've tried the lightly roasted variant. Wonderful website, absolutely lovely teas. I must be making some sort of novice mistake, probably missing the obvious. I'd be interested in anyone's comments. - Fred Pfaff admin on "Oolong with richest tea flavor?" http://www.sevencups.com/forum/topic/30#post-104 Tue, 27 Nov 2007 19:08:49 +0000 admin 104@http://www.sevencups.com/forum/ Hi Wyatt I should reread that book! I read it a long time ago. You are right about the international significance of the tea industry. Before there was oil there was tea. And probably after oil too. Good luck in your explorations. :) Austin Wyatt on "Oolong with richest tea flavor?" http://www.sevencups.com/forum/topic/30#post-103 Tue, 27 Nov 2007 17:14:30 +0000 Wyatt 103@http://www.sevencups.com/forum/ Thank you so much for the excellent reply and suggestions Austin. That gives me a few to try. I am relatively new to the whole leaf exotics but now that I have started, I have no wish to go back, ever. LOL I can remember reading Tai Pan for the first time many years ago. That is when people drank real tea and the trade was all from China. The trade drove the actual design of wooden sailing ships after a fashion (The Clipper) as the first ship of the season could set the market. I do remember also one of the ship captains remarking "how can people live without tea", as he was enjoying a hot cup. I'll stop by and pick up the recommendations soon. admin on "Oolong with richest tea flavor?" http://www.sevencups.com/forum/topic/30#post-102 Tue, 27 Nov 2007 14:26:16 +0000 admin 102@http://www.sevencups.com/forum/ Hi Wyatt I think I'd like to have tea outside with you sometimes. It is hard to answer a question with stronger or richer as descriptions, so I will just take some guesses and make some assumptions. Dan Chong oolongs like Snow Orchid are considered pretty "strong" by the Chaozhou people that drink them. They mash about as much leaves into a gaiwan as it will hold, probably about 8 to 10 grams, and brew it with very little water. It will certainly get you going. You might try some Huang Zhi Xiang (which I am drinking right now) or some Ye Feng if you want to stay in that category of oolongs. Both come from older bushes that might be considered a little less refined than Snow Orchid, which like a lot of an Dan Chongs, has been breed for fragrance. If you want to take a step into an other oolong group I would recommend trying a Wuyi rock oolong. Some of of our teas are roasted both light and dark, and I would go for the darker roasted. Rou Gui would be a good choice, and of course nothing can compare with Da Hong Pao for richness. I have run around a lot of mountains with various oolongs spurring me on. I got pretty tea drunk this year in some really incredible mountains in Taiwan, drinking some of that lightly oxidized Taiwan oolong, with a crazy tea maker that didn't seem to sleep much. You can that for what it is worth. Maybe they are worth a try even if they are light tasting. Don't be afraid to add some more tea. I would rather the tea be too strong than too weak. My wife complains about my extravagant tea making habits, but if she was from Chaozhou it would never come up. If you want to venture into a tea that should never be consumed on an empty stomach, and is a green tea, give some Liu An Gua Pian a try. You might need a map to find your way back from that one. Nice photo. Austin Wyatt on "Oolong with richest tea flavor?" http://www.sevencups.com/forum/topic/30#post-101 Tue, 27 Nov 2007 11:03:23 +0000 Wyatt 101@http://www.sevencups.com/forum/ I am looking for an oolong with the strongest or richest "tea" flavor. The Snow Orchid is said to have more but I have not found that. To me, it is good but has almost a snow taste to it. It does get me going though, a very revivifying drink. a bit of info; I like a 12 to 14 oz cup of tea after breakfast and again after lunch. I bought that larger white teapot in the front room with the peach designs and bamboo handle. It is perfect for what I do at home. After adding 6 grams of tea and brewing for 3 minutes, I do it all over again with the same leaves and add that tea to my stainless thermos for the after lunch tea. As I fly for mapping work, I can't stop and brew in the plane. On long hikes, I like to stop about noon, have lunch and brew up some fresh tea out in the wilds. Again I use 6 grams in a medium Finum permanent filter that sits in my double wall titanium cup. It is big enough to let the tea swim and unfold. When I brew the Snow Orchid, it is a good tea that can carry me a good ten miles off trail but I seek something with a stronger tea flavor is that makes any sense. Thanks all! a photo of one of my hiking stops here; <a href="http://photos.imageevent.com/boynhisdog/solstice/FireSRGB640_1.jpg" rel="nofollow">http://photos.imageevent.com/boynhisdog/solstice/FireSRGB640_1.jpg</a>