Sep 16, 2024
Bancha Goishicha is an extremely rare tea from Japan. This tea is very rare in Japan itself with only one farmer growing the tea until islan
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seen from United States
seen from Maldives
seen from United States
seen from Malaysia
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Bancha Goishicha is an extremely rare tea from Japan. This tea is very rare in Japan itself with only one farmer growing the tea until islan
New Post has been published on Red Wine Site
New Post has been published on http://www.redwinesite.com/discover-pu-tee-the-smooth-aged-tea-with-healing-properties.html
Discover Pu Tee - The Smooth Aged Tea With Healing Properties
Pu tee? This odd name is really referring to an aged tea known as “Pu Erh” tea.
Pu tee typically green or brown is an amazingly rich and complex tea that can be as much as 80-100 years old. This ageing process contributes to the healing properties touted by all who routinely drink this tea. Consider the oldest pu erhs similar to the finest wines, and can be extremely expensive.
A little background on this tea…
This tea comes from the Chinese province of Yunnan (Southwest) from the town of Pu’er, which has a mild climate ideal for growing the best teas.
There are 3 main types of pu erh teas:
The first is Green Pu Erh – This type of tea is considered “raw” and uncooked. It is picked and slightly heated just enough to halt any fermentation process.
Next is Aged raw Pu erh – This is where the finest most complex tasting and most expensive teas come from. These teas are picked then lightly steamed and then pressed into various sizes and shapes, then stored away.
The storage time varies but decades is not uncommon.
This aging process stimulates the microbial process, which alters the chemical composition as well as altering the antioxidant properties, and of course the taste.
The flavor and aroma of these aged teas can place the value of a brick of aged Pu erh to easily over $1500.
So the aged pu erhs are known to have the greatest healing abilities most notably inhibiting fat absorption into the system, which, by the way has been documented in numerous scientific and clinical studies.
The last Pu tee variety is Black Pu erh – This type of tea is composted (heaped in loose piles) rather than pressed and aged. This composting process simulates to a degree, the microbial fermentation process.
This black aged tea does not have the extreme complexity or character of the 50 year aged pu erh, however it still does have plenty of antioxidant power as well as being much more affordable for daily consumption.
The taste of pu tee is wide ranging, some say it tastes like dirt, others are captivated by the extreme and unique complexity of taste and aroma only a tea aged for decades could produce. Most agree it’s one of the smoothes teas you’ll ever experience, similar to a dark oolong, never bitter.
So…If you are wondering about this tea you need to give it a try, there are many affordable varieties that will introduce you into the world of Pu tee, without going broke! From there you can decide if you want to experiment further, most do.
New Post has been published on Red Wine Site
New Post has been published on http://www.redwinesite.com/discover-pu-tee-the-smooth-aged-tea-with-healing-properties.html
Discover Pu Tee - The Smooth Aged Tea With Healing Properties
Pu tee? This odd name is really referring to an aged tea known as “Pu Erh” tea.
Pu tee typically green or brown is an amazingly rich and complex tea that can be as much as 80-100 years old. This ageing process contributes to the healing properties touted by all who routinely drink this tea. Consider the oldest pu erhs similar to the finest wines, and can be extremely expensive.
A little background on this tea…
This tea comes from the Chinese province of Yunnan (Southwest) from the town of Pu’er, which has a mild climate ideal for growing the best teas.
There are 3 main types of pu erh teas:
The first is Green Pu Erh – This type of tea is considered “raw” and uncooked. It is picked and slightly heated just enough to halt any fermentation process.
Next is Aged raw Pu erh – This is where the finest most complex tasting and most expensive teas come from. These teas are picked then lightly steamed and then pressed into various sizes and shapes, then stored away.
The storage time varies but decades is not uncommon.
This aging process stimulates the microbial process, which alters the chemical composition as well as altering the antioxidant properties, and of course the taste.
The flavor and aroma of these aged teas can place the value of a brick of aged Pu erh to easily over $1500.
So the aged pu erhs are known to have the greatest healing abilities most notably inhibiting fat absorption into the system, which, by the way has been documented in numerous scientific and clinical studies.
The last Pu tee variety is Black Pu erh – This type of tea is composted (heaped in loose piles) rather than pressed and aged. This composting process simulates to a degree, the microbial fermentation process.
This black aged tea does not have the extreme complexity or character of the 50 year aged pu erh, however it still does have plenty of antioxidant power as well as being much more affordable for daily consumption.
The taste of pu tee is wide ranging, some say it tastes like dirt, others are captivated by the extreme and unique complexity of taste and aroma only a tea aged for decades could produce. Most agree it’s one of the smoothes teas you’ll ever experience, similar to a dark oolong, never bitter.
So…If you are wondering about this tea you need to give it a try, there are many affordable varieties that will introduce you into the world of Pu tee, without going broke! From there you can decide if you want to experiment further, most do.
New Post has been published on Red Wine Site
New Post has been published on http://www.redwinesite.com/discover-pu-tee-the-smooth-aged-tea-with-healing-properties.html
Discover Pu Tee - The Smooth Aged Tea With Healing Properties
Pu tee? This odd name is really referring to an aged tea known as “Pu Erh” tea.
Pu tee typically green or brown is an amazingly rich and complex tea that can be as much as 80-100 years old. This ageing process contributes to the healing properties touted by all who routinely drink this tea. Consider the oldest pu erhs similar to the finest wines, and can be extremely expensive.
A little background on this tea…
This tea comes from the Chinese province of Yunnan (Southwest) from the town of Pu’er, which has a mild climate ideal for growing the best teas.
There are 3 main types of pu erh teas:
The first is Green Pu Erh – This type of tea is considered “raw” and uncooked. It is picked and slightly heated just enough to halt any fermentation process.
Next is Aged raw Pu erh – This is where the finest most complex tasting and most expensive teas come from. These teas are picked then lightly steamed and then pressed into various sizes and shapes, then stored away.
The storage time varies but decades is not uncommon.
This aging process stimulates the microbial process, which alters the chemical composition as well as altering the antioxidant properties, and of course the taste.
The flavor and aroma of these aged teas can place the value of a brick of aged Pu erh to easily over $1500.
So the aged pu erhs are known to have the greatest healing abilities most notably inhibiting fat absorption into the system, which, by the way has been documented in numerous scientific and clinical studies.
The last Pu tee variety is Black Pu erh – This type of tea is composted (heaped in loose piles) rather than pressed and aged. This composting process simulates to a degree, the microbial fermentation process.
This black aged tea does not have the extreme complexity or character of the 50 year aged pu erh, however it still does have plenty of antioxidant power as well as being much more affordable for daily consumption.
The taste of pu tee is wide ranging, some say it tastes like dirt, others are captivated by the extreme and unique complexity of taste and aroma only a tea aged for decades could produce. Most agree it’s one of the smoothes teas you’ll ever experience, similar to a dark oolong, never bitter.
So…If you are wondering about this tea you need to give it a try, there are many affordable varieties that will introduce you into the world of Pu tee, without going broke! From there you can decide if you want to experiment further, most do.
New Post has been published on Red Wine Site
New Post has been published on http://www.redwinesite.com/discover-pu-tee-the-smooth-aged-tea-with-healing-properties.html
Discover Pu Tee - The Smooth Aged Tea With Healing Properties
Pu tee? This odd name is really referring to an aged tea known as “Pu Erh” tea.
Pu tee typically green or brown is an amazingly rich and complex tea that can be as much as 80-100 years old. This ageing process contributes to the healing properties touted by all who routinely drink this tea. Consider the oldest pu erhs similar to the finest wines, and can be extremely expensive.
A little background on this tea…
This tea comes from the Chinese province of Yunnan (Southwest) from the town of Pu’er, which has a mild climate ideal for growing the best teas.
There are 3 main types of pu erh teas:
The first is Green Pu Erh – This type of tea is considered “raw” and uncooked. It is picked and slightly heated just enough to halt any fermentation process.
Next is Aged raw Pu erh – This is where the finest most complex tasting and most expensive teas come from. These teas are picked then lightly steamed and then pressed into various sizes and shapes, then stored away.
The storage time varies but decades is not uncommon.
This aging process stimulates the microbial process, which alters the chemical composition as well as altering the antioxidant properties, and of course the taste.
The flavor and aroma of these aged teas can place the value of a brick of aged Pu erh to easily over $1500.
So the aged pu erhs are known to have the greatest healing abilities most notably inhibiting fat absorption into the system, which, by the way has been documented in numerous scientific and clinical studies.
The last Pu tee variety is Black Pu erh – This type of tea is composted (heaped in loose piles) rather than pressed and aged. This composting process simulates to a degree, the microbial fermentation process.
This black aged tea does not have the extreme complexity or character of the 50 year aged pu erh, however it still does have plenty of antioxidant power as well as being much more affordable for daily consumption.
The taste of pu tee is wide ranging, some say it tastes like dirt, others are captivated by the extreme and unique complexity of taste and aroma only a tea aged for decades could produce. Most agree it’s one of the smoothes teas you’ll ever experience, similar to a dark oolong, never bitter.
So…If you are wondering about this tea you need to give it a try, there are many affordable varieties that will introduce you into the world of Pu tee, without going broke! From there you can decide if you want to experiment further, most do.
New Post has been published on Red Wine Site
New Post has been published on http://www.redwinesite.com/discover-pu-tee-the-smooth-aged-tea-with-healing-properties.html
Discover Pu Tee - The Smooth Aged Tea With Healing Properties
Pu tee? This odd name is really referring to an aged tea known as “Pu Erh” tea.
Pu tee typically green or brown is an amazingly rich and complex tea that can be as much as 80-100 years old. This ageing process contributes to the healing properties touted by all who routinely drink this tea. Consider the oldest pu erhs similar to the finest wines, and can be extremely expensive.
A little background on this tea…
This tea comes from the Chinese province of Yunnan (Southwest) from the town of Pu’er, which has a mild climate ideal for growing the best teas.
There are 3 main types of pu erh teas:
The first is Green Pu Erh – This type of tea is considered “raw” and uncooked. It is picked and slightly heated just enough to halt any fermentation process.
Next is Aged raw Pu erh – This is where the finest most complex tasting and most expensive teas come from. These teas are picked then lightly steamed and then pressed into various sizes and shapes, then stored away.
The storage time varies but decades is not uncommon.
This aging process stimulates the microbial process, which alters the chemical composition as well as altering the antioxidant properties, and of course the taste.
The flavor and aroma of these aged teas can place the value of a brick of aged Pu erh to easily over $1500.
So the aged pu erhs are known to have the greatest healing abilities most notably inhibiting fat absorption into the system, which, by the way has been documented in numerous scientific and clinical studies.
The last Pu tee variety is Black Pu erh – This type of tea is composted (heaped in loose piles) rather than pressed and aged. This composting process simulates to a degree, the microbial fermentation process.
This black aged tea does not have the extreme complexity or character of the 50 year aged pu erh, however it still does have plenty of antioxidant power as well as being much more affordable for daily consumption.
The taste of pu tee is wide ranging, some say it tastes like dirt, others are captivated by the extreme and unique complexity of taste and aroma only a tea aged for decades could produce. Most agree it’s one of the smoothes teas you’ll ever experience, similar to a dark oolong, never bitter.
So…If you are wondering about this tea you need to give it a try, there are many affordable varieties that will introduce you into the world of Pu tee, without going broke! From there you can decide if you want to experiment further, most do.
aged white #teas
A brief introduction and background on aged white teas (vs. fresh white teas such as the White Peony White Tea Tranquil Tuesdays offers).
This is in response to a question from a customer at a recent tea tasting. When I was just in Fuding, Fujian, the historical origin and current leader of white tea production in China and the world, I asked our white tea producers (a local family from Fuding, Fujian)what they knew about aged white teas and this is what they told me:
aged white teas were and are commonly used by local villagers in the Fuding area as folk traditional medicine to treat fevers and sore throats.
of the three main types of white tea traditionally produced in Fuding (Silver Needle 白毫银针, White Peony, and Shou Mei 寿眉) normally people age 寿眉shou mei white tea (though I have also tried aged Silver Needle).
Traditional Chinese Medicine pharmacies still sometimes prescribe aged white teas for medicinal purposes (and an aged white tea does taste very medicinal and quite different from the fresh, delicate, and sweet taste of fresh white teas).
Aged white teas and fresh white teas also look very difference in both leaf appearance and liquor color. Aged white teas leaves are noticeably with darker brown and red colors and the liquor is a deep auburn burnt sienna. See a photo of the contrast in liquor on Tranquil Tuesday's Flickr here (the darker liquors are the aged teas).
If you are aging a white tea, you need to store it properly, and it is common to re-fire the tea once a year.
Teas shouldn't be arbitrarily aged: only teas intended for aging (which the tea master took into account while processing) will age well. So this is like how some wines are meant to be aged while some are not and the winemaker will take that into account while making the wine.
The overwhelming majority of white tea consumption is still fresh (within a year of picking) and while aged white teas roots are in folk medicinal uses there are niche groups of people who enjoy the taste of aged white teas.
Discover more photos from Tranquil Tuesdays' trip to Fuding, Fujian for the Spring 2012 Harvest on Flickr or purchase our fresh White Peony White Tea from our online store.
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