This is Part 2 of a series on Wuyi Cliff Tea. Read Wuyi Cliff Tea Part 1 and Wuyi Cliff Tea Part 3 – A Tea Maker that cannot be helped. Why and How is Wuyi Tea “complex” today? It is hard to summarize everything into a single sentence, but I’ll let the photos take you… [Read More…]
Wuyi Cliff Tea Part 1
This is Part 1 of a series on Wuyi Cliff Tea. Read about Wuyi Cliff Tea Part 2 – Complexities and Wuyi Cliff Tea Part 3 – A Tea Maker that cannot be helped. There are 36 peaks at the Wuyi Mountains, and 99 valleys are formed by these 36 peaks. Running through this, is… [Read More…]
Traditional Dong Ding Oolong & the KZ Tea Experiment
A super long over due article! But mainly because I was waiting for survey results/replies from people. Many months ago, I held a free tea sample give away, a sample set that consists of 4 teas, 5 grams each, sent out at no cost to the recipients, only with the request that they fill in… [Read More…]
Bad incense or tea day
Recently I came upon a post from someone on a forum that he had a bad tea day despite having followed the exact same procedures in the preparation, from the water quality, to the boiling, to the pot, to the quantity of tea leaves in weight, same steep duration etc, and the tea was not… [Read More…]
How the Structure of Water affects tea
We all know that the dissolved ions in water, i.e. iron, sodium, potassium, chlorides, carbonates etc affect the taste of the water. But apart from the usual chemical composition of water, there’s another lesser discussed aspect that also affect water and its taste, the physical structure of water! Water’s chemical formula is H2O, which means… [Read More…]
Why does tea taste different when brewed in Yixing wares
Why is Redox (reduction/oxidation) of compounds important in tea? The ancient people had realized that oxidation often resulted in unique and special aromas/fragrances being developed in the tea, that was why oolong teas were born. In the process of making oolong teas, the tea leaves are bruised to allow for controlled oxidation to occur. Similarly, when one drinks some Wuyi Mountain Rock Tea (yan cha), there is… [Read More…]