2017年10月11日星期三

How to evaluate a cup of tea

   As a producer ,the way for us to  evaluate the  tea is from these aspects 
  (sharing our cognition from our tea-working life with all tea lovers) 

Appearance:  Cleanliness ,  uniformity :

when you get the tea ,checking the dry leaves if it is clean ( if still have the huang pian or tea stem left , normally tea  sorted by hands is much cleaner than the machine sorting ) ,and all the leaves are uniform or broken 


 Tea soup: Golden color,  Clarity, Brightness   :

a well- processed tea always with very golden color soup ,and it is very clear ,and the soup is very bright .



Brewed leaves : fat thickness  ,Flexibility,  Brightness:

after you make some infusions later you can check the brewed -leaves to see the leaves if they are fat and thick ,tender or hard ,and the color of the leaves is bright or messy 

                                       
Aroma: Storng or weak,purity ,enduration:

when you make the tea , you can get the aroma very quickly ,strong or weak  .And meantime if its aroma is pure ,some tea is very high aroma but it is no pure enough .some tea is very high aroma in the first few infusiona but going down sharply .So you need to check the enduration too 


 Taste: full ,tasting  ,sweet-back :

Except the up 4 points ,of coures the key of a cup of tea is the taste . The tast is full or emputy , very tasting or just so so ,strong  Huigan(回甘,sweet——back) or no Huigui 


We aLL hope we can make perfect tea .But tea is also like a small kid ,When we ask him to sit donw ,but he always wants to stand up .

Maybe because of its variablity  let tea become very charming 



2017年9月3日星期日

Wuyi Ming cong 名枞and Wuyi Pinzhong 品种


  There are too many different cultivars of Wuyi Oolong ,and with the similar appearance ,sometime it is really  no easy for wuyi beginners to  tell out which cultivars  they are drinking .
Accoring to the documents ,there are more than 200 different cultivars  in Wuyi rock tea .
They are mainly divided into two big stystems :

one is Mingcong and one is Pinzhong :

Ming cong means they are all  with long historys  ,and most of them were named with some speical kinds of storys ,like Dahongpao is a story with a  student wearing the scarlet robe ,Tieluohan is about the story of a strong man .

The  most popular Ming cong in Wuyishan now are :
Qidan(奇丹) ,Beidou(北斗) ,Tieluohan(铁罗汉) ,Shuijingui(水金龟 ),Baijiguan (白鸡冠),Bantianyao(半天腰), Rougui(肉桂) and Laocongshuixian (老枞水仙)
For these Ming cong ,except their own features ,they always with very  strong tea energy , we always bake them to medium or high level degree .Through the baking can force their  essence to come out and these kind of baking style is quite good to be drunk  in the second year or third year .After keeping the charcoal smoke gone ,the essence of the tea will come out .

                                                     
Pinzhong : Most of the Pinzhong were imported for other tea growing places or    through Hybidization in 90s.   
                                       
 Now the most popular Pinzhong in wuyi like:Qilan (奇兰),Meizhan (梅占),Foshou (佛手)),huangmeigui(黄玫瑰) ,huang guanyin (黄观音),huang dan (黄旦)),jin mudan (金牡丹),jin yaoshi(金钥匙),jin qian(金钱) queshe(雀舌)Bairuixaing(白瑞香)baxian(八仙)and so on,too many different Pinzhong .
Like Meizhan is from Anxi tieguanyin growing area ,Baxian is from Taiwan Oolong cultivars.Huang guanyin is from Hybidization of huang dan and Tie guanyin.Different pinzhong ,they are with different kinds of aroma ,but one same common thing is that they  all do not have very strong body comparing to the Ming cong .So for the baking ,we always use bake them  light style or medium stlye to keep  their special aroma .






2017年8月13日星期日

2017 new start

 Time goes really quickly ,the last blog time was in Nov of 2016 .In the past a few months ,it seems there is no the free time for me .A few months of processing , Sorting ,Baking .Finally we already get ready all the tea of 2017 ,i think i really should  slow down my step .  To share more  interesting things on our tea daily tea life with all tea  friends .

in this year ,my family  on line- shop www.wuyiorigin.com start to operate on 30th of March ,no much selling .But i am quite happy to get so much positive feedback.Some tea drinkers words really  give us more energy  on our  Tea Career .

happy thing ,my little girl Poppy  is growing so much from 2016 to  2017 .




2016年11月12日星期六

in-door withering

During the harvest  time ,in the raining day ,we do the in-door  withering , Using the heating  and wind to do the withering 


  Longyan Charcoal:





2016年9月26日星期一

about the Wuyi Oolong outdoor-- withering

After tea leaves picking ,we do the withering ,there are indoor- withering and outdoor-withering ( in rainy day ,we do the indoor-withering using heat). Withering  is the formation of tea aroma.Through withering can make the water of the fresh leavs loss, promote the mechanism of changes .

According to the intensity of sunlight, wind speed, degree of the humidity ;fresh leaves of old and tender  ,the different requirements of the different varieties of withering degree ,we need to  control the time  flexibly .


During the withering ,we need to turn over the leaves regularly .


About the Tea leaves picking

For the Wuyi Oolong (Rock tea ) harvest time normally  begins on 28th of April and lasts to the middle of May ,accoring to the different cultivars .For example Huang guanyin(黄观音)Huang meigui (黄玫瑰) are  early-maturing cultivars(normally pick them on 28th of April ) ,but  Baijiguan ,qidan are the late -maturing cultivars (normally pick them on 10th of May )

For the tea leaves picking  normally begins after 8:30am ,because if it is too early ,there is too much moisture on the surface of the leaves .We always hire more ladys for the leaves  picking ,and the men for  tea leaves  carrying .





 In case of  the Oxidation in the basket , when each  basket is  full ,the men need to carry that to from the tea moutain to the track .It i really  a hard  work ,because some time need to  walk like 2 hours ,






2016年6月15日星期三

about charcoal (炭),baking(焙)

We  are very particular about the charcoal we used for baking ,avoid the wood with smell , such as pine, cypress, maple, etc, having fat flavor, burning out the charcoal  will bring peculiar smell, is not suitable for baking tea
Firing Wood need according to its density, until thoroughly burnt, fade the pyrotechnic gas, wood absorption from the inside out exudes fragrant charcoal. When charcoal lighted, immediately covered with grey shades tightly , keep fire.

After the charcoal choosing ,during baking step ,the experience of tea making and the  sensitivity of the tea aroma changes for the tea markers are badly needed .when baking tea ,the markers need to adjust the time of baking and the degree of the fire accoring to their tea 'feature (like the water content ,the degree of thickness of the leaves and so on) . Meantime ,they need to be  very sensitive to the aroma changes ,so they can cotrol the fire degree and time length appropriatly .