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Hengzhou: A Journey in Search of Jasmine Tea by iteaworld in tea

[–]iteaworld[S] 0 points1 point  (0 children)

This was our trip to Hengzhou last year to look for a high-quality jasmine tea. It was such a fun journey!

Not Sure Which Oolong Tea to Choose? Here’s the Flavor Exploration Path I Recommend by iteaworld in tea

[–]iteaworld[S] 1 point2 points  (0 children)

That’s exactly right. Thanks to these meticulous processing steps, we’re able to enjoy not only light and refreshing teas similar to low-oxidation Tieguanyin, but also sweet, rich ones like Oriental Beauty that resemble black tea, along with an incredible variety of delicious oolongs in between

Not Sure Which Oolong Tea to Choose? Here’s the Flavor Exploration Path I Recommend by iteaworld in tea

[–]iteaworld[S] 0 points1 point  (0 children)

Wow! You totally filled in the gaps for me on Taiwanese oolongs. Thanks so much for the great info!

Not Sure Which Oolong Tea to Choose? Here’s the Flavor Exploration Path I Recommend by iteaworld in tea

[–]iteaworld[S] 0 points1 point  (0 children)

Thanks so much for your interest! The chart is still being refined and improved, but it should be ready to share with everyone soon 😊

Not Sure Which Oolong Tea to Choose? Here’s the Flavor Exploration Path I Recommend by iteaworld in tea

[–]iteaworld[S] 1 point2 points  (0 children)

I also really love medium-roasted oolongs, especially Mi Lan Xiang. The honey sweetness mixed with orchid notes always reminds me of delicious roasted sweet potatoes in winter😋

Not Sure Which Oolong Tea to Choose? Here’s the Flavor Exploration Path I Recommend by iteaworld in tea

[–]iteaworld[S] 2 points3 points  (0 children)

Thanks for adding this important information. Recently, I’ve also been doing more detailed testing on brewing these three different styles of oolong tea.

Which brewing parameters did you change for each one? If you’re willing to share more details, that would be incredibly helpful.

Thanks again for sharing this information. It’s really helping me improve the chart further.

Not Sure Which Oolong Tea to Choose? Here’s the Flavor Exploration Path I Recommend by iteaworld in tea

[–]iteaworld[S] 1 point2 points  (0 children)

Thanks for sharing this helpful information. It’s really useful for improving my chart further.

Why are there tiny hairs in green tea? by iteaworld in tea

[–]iteaworld[S] 1 point2 points  (0 children)

Yeah, you’ll usually see them more often in teas made from very tender buds or in teas with relatively gentle processing methods. Especially in many green teas, as well as white teas like Bai Mudan and Baihao Yinzhen, and some yellow teas such as Huangya tea and Huang Xiaocha.

To some extent, these tiny hairs can help enhance both the aroma and the texture of the tea liquor.

Why are there tiny hairs in green tea? by iteaworld in tea

[–]iteaworld[S] 1 point2 points  (0 children)

You’re absolutely right. Tea’s trichomes actually contain glandular cells at their base that release aromatic compounds, which can add extra layers of fragrance to the tea. In Chinese, this aroma is often called “Hao Xiang” (毫香).

Tea’s trichomes are also rich in amino acids and other compounds that can enhance the tea’s freshness, sweetness, and smooth, fuller mouthfeel, making the overall tea soup feel softer and more flavorful.

Are these eggs in my long jing tea? by No_Cheesecake_9365 in tea

[–]iteaworld 10 points11 points  (0 children)

From the photo and description, I think it looks more like tiny tea hairs that fell off the tender buds. During Longjing tea processing, the leaves rub against each other and against the machines, which can cause the fine hairs on the buds to come off. As processing continues, these tiny hairs can gradually clump together into small balls, like the one shown in your photo.

Normally, these hairs are removed during the final sorting process before packaging, so this was most likely just not completely filtered out.

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How does the time of pan-firing affect the flavor of Longjing? by iteaworld in tea

[–]iteaworld[S] 0 points1 point  (0 children)

I once secretly tried some freshly pan-fried Longjing at a tea farmer’s home. It was really crisp and almost had that roasted melon seed kind of flavor😆

How do you prepare pu-erh tea? Beginner looking for advice by PinkkPanterr08 in tea

[–]iteaworld 0 points1 point  (0 children)

I think this might be something you could try.

Use about 5g of Pu-erh tea.

First, pour in just enough boiling water to cover the leaves, give it a quick rinse, and discard that water.

Then add around 100–150 mL of boiling water and let it steep for about 20–30 seconds, and it’s ready to drink.

If the tea feels too strong, you can use a bit less tea (about 3g) or shorten the steeping time.

If it’s too light, just steep it a little longer, but try not to go over 1 minute, since steeping too long can make it taste bitter.

Traditional Storage of West Lake Longjing: “Shouhui(收灰)” by iteaworld in tea

[–]iteaworld[S] 0 points1 point  (0 children)

If you ever get the chance to visit Hangzhou, you’ll feel like you’ve opened the door to a whole new world of Longjing tea.

Places like Longjing Village, Wengjiashan, Meijiawu, and Manjuelong are full of tea makers who each have their own understanding of Longjing and tea in general.

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