The high quality Souchong black tea such as Jin Jun Mei is made only using tender buds. So there are several points that you should pay more attention to steep this type of tea. In this video, I'm going to show you a very simple yet efficient way to steep...
Use soft water for preparation of tea. It is suitable to effectively extract most of the substances from tea leaf. Hard water is not suitable because it contains higher level of mineral ions which suppress extraction of substances from leaf, subsequently, the taste become very flat and thin. Use fresh...
Shape of Tea Leaf
Leaf is thin and slender, tightly rolled, with sharp point and containing buds.
If poor quality, the leaf is loose, thick and coarse, without the sharp point and not containing bud.
Color of Tea Leaf
Leaf in dark black color (Wu-run). It looks glossy and luster.
For poor quality, the leaf is grayish black color, dull appearance with brownish color.
The good quality tea consist pieces of leaf of fairly even size.
If the tea is of poor quality, the leaf is mixed with lots of bold leaf which is flat, loose and large size.
This is made from old leaf which contains high level of fiber that could hardly rolled into tight strip during the process.
These leaves give thinner taste and lighter color when brew.
Besides, poor quality tea contains much broken pieces which are light in weight.
This is due to the improper handling and the finished product is not well sifted.
The well-made tea must be free from extraneous matter such as fiber, bamboo or wooden flakes, sand or stone, dust.
Stalk is unavoidable as the leaf is plucked during summer, but must be at minimal level, e.g. a few pieces per gram.
1. Wilting Leaves are wilting after a period of time that water loss, certain of the hard and brittle stems YE Cheng wilting withers status of the process, the beginning of tea is the first system processes. After Wilt, a proper water evaporation, soft leaves, enhanced toughness, ease of Form...
Keemun is a historical reputed black tea in China.
It was produced during Qing Dynasty at the Keemun County (Qi-men Xian) and surrounding areas at Anhui Province (An-hui Sheng).
It was said that Keemun was produced as taking the inspiration of the famous black tea in Fujian, which was said to be the Lapsang Souchong.
In the past, Keemun was mainly exported and highly appreciated by people in oversea, especially Britain and United State.
The tea leaf is slender and fine, giving the sugary flavor with scent of sweet flowery note, with thick and mellow taste.
These distinctive cup characteristics have gained much attention in the international tea profession.
During year 1939-1940, the price of Keemun at the New York trade centre recorded the highest figure; it was the most expensive tea at that time and only upper class in the society could afford it.
The Imperial and Noble Family used to treat it as a fashionable beverage.
It was said that Keemun was presented to Queen Victoria as the Gift Tea during Her birthday.
In US, it was the everyday-tea for the President of United State, Mr. Roosevelt and his spouse.
Up to date, it is one of the three major black teas in the world, i.e., Darjeeling Tea from India and Uva Black Tea from Sri Lanka. Continue reading
Chinese black tea is classified into black strip tea and black broken tea according to process. Black strip tea production requires full fermentation. The flavor is mellow and sweet. It is compressed by two rollers at different speeds, cut and rolled. The fermentation degree is light. The poly-phenol content in the...
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