Tu Lin Phoenix Ripe Tou

Name: 1980s Tu Lin Phoenix Ripe Tou (100g)
Process: Ripe
Origin: Yunnan Province
Storage: Natural Hong Kong Dry Storage
Weight: 100g，5 tous/string
Factory: DaLi NanJian Factory

The DaLi NanJian Factory was found in 1986, and this tuo was the very early batch, even the first batch that the made by the DaLi NanJian Factory.

Tight shape, like cake, moderate thickness, uniformity, dark color, aged incense, satiation and full, thick bright red soup, like rubies; strong taste mellow, with naturally ginseng flavor and woody smell.
sweet incense streaming; Securinega maroon uniform, durable resistant boiled water.

The legend of Tu Lin Phoenix: There is a fantastic legend about tu lin phoenix.
In Nanxi county, there is a mountain on the junction of Bixi, Yongcui and Gonglang, the altitude is 2347 meters.

There are many peaks there, thick forest, well grassed, birds flying.
The aged people say, long long ago, a phoenix flying towards south occationally saw a bling bling wonderful grass on the cliff of the mountain.
So the phoenix chose a tree to rest and decided to stay with the bling bling grass all her life.

Later, the king of the mountain, tiger, learnt the matter, and wanted to possess it.
The tiger wanted to forcibly occupy the grass, the phoenix never gave up.
Later, they struggled fiercely for 10 days. At last, the phoenix won and kept the grass.
All birds admired the bravery and the wisdom of the phoenix and supported him to be the king.

So they made a fine day Chao Feng Day. All birds would fly to congratulate the phoenix.
The Yi nationality ancestors admired the wisdom and bravery of phoenix, so they named the mountain phoenix mountain. The legend "birds paying homage to the phoenix" appeared.

Even now, the bird migration magnificent scene still exists. Every year, from the second month of autumn to the late October, thousands of birds flock together on Phoenix mountain, having the wonderful scene of birds paying homage to the phoenix.
The phoenix rests on the grass, actually, the bling bling grass is today's Wuliang mountain tea.

SUPERB FEELING AT THE END OF YOUR BLOG TOUR

This tea art blog supposedly help you to achieve superb at the end of you tour of this blog.

KEEP EXPLORING, DON'T GIVE UP UNTIL YOU ACHIEVE THE RESULT YOU SEARCHING FOR 

KOREAN TEA

The tea culture of Korea and particularly now South Korea, is little known by many Tea People. The exact time that tea was introduced to the peninsular is lost in ages past. Because of its land connection with China some theorists state that tea was naturally spread by animals and winds meaning tea was in Korea from prehistoric times.

In the Samguk yusa (“Record of the Three Kingdoms” C1200’s) it tells us that thePrincess of the Ayuta Kingdom of India arrived in Kinhae in 48CE with possible gifts of tea seeds. Also, in the Samguk sagi (“History of the Three Kingdoms”) it states "Tea had been drunk from time of King Sondok” (r. 632-647CE) thereby predating the arrival of tea to Japan by some 150 years. This is hardly surprising as Korea borders with China and trade, wars and Buddhist monks moved across the boundary with ease. Whatever the case, tea in Korea became important and we can be quite certain that its first large growing area was within the region of Mount Jiri. That area remains an important wild and cultivated tea production area (see picture). Tea flourished and was used by royalty and commoners, religious and lay people alike. When the Koryo king was deposed in 1392 and the Joseon Dynasty (1392-1910) was founded Confucianism displaced Buddhism and tea consumption fell into sharp decline. Alcoholic rice wine usurped tea as a drink and for rituals. Buddhist temples tried to maintain tea production but were ordered by the government to destroy their tea gardens. Tea consumption waned generation by generation until it ceased under the Japanese invasion of 1910. Following the Korean War (1950-1953), South Koreans began to rebuild their tea culture as they rebuilt their pride in their national heritage. To be continued.

BIODIVERSI TEA

Another great addition to our BiodiversiTEA line at Siam Tea Shop, these Artisan Yunnan Golden Tips are all fluffy buds from Yunnan's large leaf ancient tea trees, grown in rich biodiversity. This Dian Hong black tea is most probably the best one I have ever tried, abd being a big fan of Yunnan black teas, I've come across a few by now. The taste is truly addictive, naturally soft, sweet chocolate, coconut like flavor that lingers on your palate, on and on... soon at Siam Tea Shop! https://en.siam-tee.de/product-category/biodiversi-tea/

PLANTATION HISTORY OF BEAUTIFUL GUDALUR AREA - SOUTH INDIA

Plantation History of beautiful GUDALUR area :-(South india)

The coffee was first introduced in south India at the close of 18th century by Arab traders but the Coffee plantations started in the area in massive scale by British companies and pioneer European planters, In 1828 the coffee introduced in Wayanad and about 1850 the estates are extended to Nilgiri-Wayanad and Devala, Pandalur and Cherambadi were turned to large planting centers, during this time may European planters settled in Nilgiris and Wayanad to establish plantations but coffee plantation doesn’t succeeded as expected and many alternatives crops were tried.

In 1870s Cinchona was introduced but the price of Quinine gone down tremendously due to over production of cinchona in other part of the world hence the cinchona boom faded out with in a short span and the Gold boom in Nilgiri-Waynad resulted close to extinction of these plantations.

The ambitious British administration and traders introduced many other crops in this region to utilize the rich soil. In 1884-1889 the Glendrock Company did an experimental cultivation of Remie or Reha fiber plant (AKA China Grass), around 400 acres in the forest slops of Glendrock valley. The soil and climate was very suitable to the cultivation of Remie crops as the stems obtain desired growth in the rainfall months without irrigation, even though the company has to pay more for drying and spinning the fiber. The plantation was given up due to poor profitability and high production cost.

Tea plant was introduced on the Nilgiris as early as 1833 and later the plants where tried in Nilgiri-Wayanad. Remarkable contributions are done by many European planters to establish estates in the area , D.H.McLeod and Henry Atzenwiler are few among them , McLeod was born in an English planters family at Richmond estate in Pandalur, and they where believed to be one of the first English Planters in the area, Henry Atzenwiler was a Swiss born planter with full of ambitions and dedication, in early days Mclead and and Henry joined together to develop plantations around pandalur. The gold boom in the area had a negative impact on agro industry. McLeod and his family left Pandalur and they established an estate in Poomala near Sulthan bathery. The place was named after his birthplace that is Richmond in Pandalur which is called as Poomala by the local people. Meanwhile Henry settled in Cottanaad Estate and became one of the pioneer planter in Waynad area, he died on 6th May 1912 and buried at Cherangode village near Pandalur.

TEA HOUSE IN MELBOURNE, AUSTRALIA

TANGERINE ORANGE TEA - 2015

TANGERINE ORANGE TEA - 2015

Product Description

TANGERINE ORANGE TEA is one of the most unusual tea blends you will ever find. The combination of Tangerine Oranges, Rose Petals and a dash of Sweet Vanilla with Darjeeling First Flush Black Tea make this one of the most rare and pleasurable combination. It is a real delight to taste this tea where the orange flavour is very natural with a creamy sweet coating of vanilla.
This is a tea which can be enjoyed both hot and iced.

Try this Blend now..

百年老欉佛手

百年老欉佛手

Fou Shou from eco-friendly tea estate in Yong Chuen, Fijian. Trees are older than 100 years, growing in the wild nature
The dried leaves give a rich woody with the touch of floral aroma.

The 1st infusion was a total surprise by its profound astringent taste that immediately stimulated the sour reaction on both side glands and brought a very strong and everlasting sweetness on the tip of tongue.
The taste of 2nd infusion was even more stronger. We added on some water ⋯⋯to dilute the astringent taste, but the after taste stayed strong and long.

Changed strategy started from the 3rd infusion, to shorten the infusion time to matter of second. It helped to reduce the astringent taste, but there was no effect to weaken the after taste. Now could sense the sweetness not only on the tip of tongue, but also sense it only lips.

Followed the infusion method, can trace the memorized aroma from the dried leaves. The taste and aroma of started to tell the 2nd part of story with total different tones and notes.

After 6 infusions, we decided to have a bit of home made moon cake and cookies. The mild astringent emerged nicely with sweet desserts.

We finally decided to close the tasting, because the time is late. We were amazed by the after taste of this extraordinary memory today.

長於福建永春山中一處荒野中的百年老欉佛手. 茶樹齡已逾百年, 周遭被密密的樹叢包圍. 

在溫熱的茶碗中, 茶散發出一股濃濃的木香與遠處的優雅花香. 

第一道的茶香與口感給了我們一個很大的驚喜. 一反通常第一道中茶香通常是漸漸甦醒, 口感由淡雅漸漸轉升, 而這款茶的第一道沖泡的茶香與口感就有如一個迎面直拳, 直擊舌根與兩側, 在想法子分析那一股似苦卻又甘的口感的時候, 很快兩側腮腺因受刺激生津的速度與力道而給品者直接帶來另一層驚喜. 然而就在驚喜尚未落下來之前, 那內斂的澀感立刻轉成甘甜傳送到舌尖. 

一如所臆, 第二道口感比第一道更明顯與強烈. 在初淺品茗一杯後, 我加入一些熱水來稀釋第二道的茶湯, 就算是稀釋之後, 那一股澀後生甘的口感依然強烈, 

有鑒於此茶力道很強, 所以自第三道後改變沖泡戰略, 把沖泡的時間縮到數秒. 澀後而生甘的口感不再侷限在舌尖, 甚至唇上亦有感. 在更改沖泡戰略後, 第四道的茶香跟乾茶開始類似. 跟前兩道比較, 第四道好像是一本書中的第二章, 給品者另一種風情與驚喜. 

在品過六泡後, 我們決定停下來享受前幾日自己做的五仁月餅與麥片餅乾. 嘴中尚存的微澀完全溶入甜點. 
當大家心滿意足地互道晚安時, 我們在感受到那持續的茶香澀甘與回憶時期待下一回合.

source: Mei Lan Hsiao, Belgium Chinese Tea Culture Association"

TEA ART BLOG FACEBOOK AS AT OCT 10, 2015

THE WILD TRUTH OF TEA

PLEASE READ IT WITH YOUR OWN DISCRETION

The Wild Truth of Tea - Chapter two: Tea & Health

Tea as Medicine

Because of its well-known health benefits, more and more people are choosing to drink tea, but unfortunately, they aren’t choosing the correct way to drink it. Tea just started to get popular in recent years. I worry that ten years from now, tea drinkers may be experiencing negative health impacts rather than benefits.

I’m not going to talk about chemicals and other harmful things related to tea growing, as you probably got the general idea from the first chapter about the tea business. Instead, I am now going to talk about how the method of drinking tea can either make you healthy or make you sick, depending on how you go about it.

In ancient Chinese medicine, there is a very important theory:“上公治未病， 中工治已病， 下工治末病。” “If a doctor can make sure you are always healthy, and before you get sick he has already treated the illness, this type of doctor is the best;If the doctor cannot tell before you get sick, but can heal you when you get sick, this is the middle level doctor;If the doctor can only treat you when you already have a terrible disease, this is the worst type of doctor.”
....
Following me, the book will coming out soon! wink emoticon

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THE BEST TEA

The Chinese have a wise saying: “The best teas are grown in high mountains,” and of course this is true. At high elevations, the air is cool and crisp and misty clouds constantly curl around the high peaks, protecting tea plants from glaring sunlight and washing humidity over the leaves. In the ambient cold temperatures, new leaf buds form slowly and develop higher levels of essential oils and amino acids such as L-theanine, and more L-theanine means sweeter teas. and we The Gopaldhara Tea Estate is one of the highest plantations in Darjeeling region. that stretches from 3500 ft to 7000 ft. Established in 1881 since then we have been making exquisite teas for our worldwide clientele. *_* 
<<>>Come let's brew the perfect cup from the Garden and continue to talk about happy things.<<>> smile emoticon

PEARL GREEN TEA

Presenting Pearl Green Tea - Special Handcrafted Teas from the Gardens of Darjeeling.

A light smooth and mellow green tea with a lovely floral character made from tender leaves & a bud. Specially handcrafted for those who love Rare Teas. Every Pearl unfurls on immersing in boiling water leaving a remarkable color of liqour and aroma and an experience to watch.

Explore more at www.gopaldharaindia.com or for bulk orders contact gopaldharadirect@gmail.com or whatsapp at 9800858686

DMS RUAN ZHI OOLONG

DMS Ruan Zhi Oolong Nr. 17 Jade Pearls are "North Thailand's Tie Guan Yin Tea": dominantly honey-sweet, perceived as nice tasting by just about everyone, and highly forgiving regarding its preparation. A tea for all occasions, so to speak, but particularly suitable for warm spring and summer days. 2+1 manual picking standard, and currently still from spring harvest 2015. Does Oolong tea get any better?

Siam Tee

DMS Ruan Zhi Oolong Nr. 17 Jade Pearls are "North Thailand's Tie Guan Yin Tea": dominantly honey-sweet, perceived as nice tasting by just about everyone, and highly forgiving regarding its preparation. A tea for all occasions, so to speak, but particularly suitable for warm spring and summer days. 2+1 manual picking standard, and currently still from spring harvest 2015. Does Oolong tea get any better? https://en.siam-tee.de/prod…/dms-ruan-zhi-oolong-no-17-100g/

PU-ERH BRIEF INTRODUCTION

Pu-erh tea is made from Yunnan large-leaf varietal of Camellia Sinensis.

It is typically processed into compressed cakes, bricks and tuos. Pu-erh is particularly special because it can be aged for decades or longer, always changing and (in most cases) developing more depth and texture. 

Raw Pu-erh （生茶) is the traditional form of Pu-erh, and is sun-dried and compressed. Ripe Pu-erh (熟茶) is fermented during a 40-50 day period under-going a mellowing process that changes the tea into something dark red-brown in color.

一 杯 濃 茶，八 味 人 生

第一味：愛心，凡事包容，諸事忍讓。

第二味：虛心，謙虛為人，低調做事。
第三味：誠心，將心比心，廣結善緣。
第四味：清心，尋找心靈的和諧平靜。
第五味：信心，保持積極心態的力量。
第六味：專心，使人生更能提高效率。
第七味：耐心，機會總在等待中出現。
第八味：寬心，學會選擇，懂得放棄品味人生的滋味，就如同一杯濃濃的茶。

少年，初識愁滋味的季節，成長的歲月，浸透了淡淡的苦澀；

青年，一段如火如荼的季節，亮麗的青春總有那麼幾抹灰色；

中年，閱歷不少人生的坎坷，趨向成熟的歲月，雙肩扛起沉重的負擔；

老年，飽嚐歲月的風霜雨雪，懷念已逝的青春韶華，難免會有些許的酸澀。

人生，不正如那一杯捧在手裡的茶嗎？或許唯有，那天真無邪的童年，才如同一掬的清泉吧 !

人生之旅，是一段磨練人性的心路歷程。把真誠與執著，揮灑在人生之路上、浸泡進，人生這杯茶裡，人生的苦澀，何嘗不是滿口的清香呢？

這八味，陪伴著我們走完，只有起點沒有終點的人生當中，每一種滋味，皆缺一不可！

COFFEE AND TEA MAY PROTECT YOUR BRAIN

http://www.scientificamerican.com/article/coffee-and-tea-may-protect-the-brain/?WT.mc_id=SA_Facebook

GUEST POST FROM FLORA - DOES IT AFFECT WHAT TEAPOT IS USED TO PREPARE TEA?

Does it affect what Teapot is used to prepare Tea?

The teapot you use to prepare tea will affect taste. The type of tea you make also demands for specific teapot to use. The rate at which water cools depends on the type of teapot. For instance, if you want teas that will take longer steeping time like black tea and green tea, then you have to use teapot that resists cooling. If you want tea within short time, then you will prefer teapot that cools tea within short time.

Teapot made of cast iron is specifically good but it is expensive and heavy. This type will offer you with elements of efficiency. This type keeps heat and it spreads heat heavenly to contents inside. Iron material is good in preservation of heat and it will maintain your tea at high temperature for prolonged period of time. There is also a more ceramic material and porcelain material teapots which are also rated highly as insulators. These types are attractive and can improve appetite. People are always moved by external beauty. The attractive look of these types makes it possible to value the contents inside.

Traditions are manifestations of different cultures and so be with type of teapot. Some cultures value the type of teapot more than the contents inside. In this case, the type of teapot is upheld high with much adoration. In china for instance the material and appearance of teapot is something of great importance.  People prefer using different teapots made from different materials for different teas. Color is a manifestation of taste of the tea. Chinese culture prefers purple due to the use of iron-rich sand material.   Porcelain and glass teapots are preferred by most people because they imply decency. Glass teapots are preferred for green, flower and white tea. Porcelain and purple sand teapots are often preferred for black teas.

Checking whether the teapot is clean depends on color of the material used. Black tea can make darkish film from tannin in tea. This can affect the taste of tea thus iron teapot is preferred. Moreover, if you prefer green and subtle flavored tea, teapot made of glass material is the most preferable of all. Take for instance a situation where you put value on the material that will keep your tea as per the temperature you want but at the same time compromise on taste. Both temperature and taste are not taken to chances but reflect on the right material.

People prefer attractive teapot that gives them the impression of aroma when taking their tea. Flower teas in China are preferred when put in glass teapot. Glass teapots are preferred by most people because they make it possible to enjoy not only the aroma and taste but also watching on how that tea changes shapes while infusing in the glass.

Temperature of brewing tea is vital and thus materials that can maintain required temperatures are recommended. Different types of teas require different brewing temperatures. You need to prepare heat and type of teapot that will not cool the water as soon as it is added. Iron teapots are preferred because they maintain the temperature of water as required. The quantity of tea you want gives a clear indication of the size of teapot to use.

Author bio: I am Flora G Aleana. I am focus on creative writing and essay writing for the last so many years which have helped me out to gain knowledge in various disciplines of writing assignments for all class of students. I have worked in different essay writing companies from the last many years.

TEA ART KUNGFU (VIDEO)

WHAT BEAUTY OF THIS TEA POT?

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POMELO SHAPED TEA POT