This is Part 3 of the Wuyi Cliff Tea Series. Read Wuyi Cliff Tea Part 1 and Wuyi Cliff Tea Part 2 – Complexities here. It all started with a canister of tea (containing 75 grams) in a hand-beatened/hammered tin container. Tea leaves enclosed in calligraphy rice paper, sealed with a sticker with an image… [Read More…]
yixing
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…]