Bancha Goishicha is a dark or post-fermented tea from Japan. This particular tea originates from Otoyo town, which lies in Kochi prefecture on Shikoku island, and was produced in February 2015. Advertisements
I’d been thinking about exploring deeper into the world of Hei Cha for quite a while.
Posted in review, tea diary, tea types
Tagged Chinese tea, dark tea, Guangxi, hei cha, Liu Bao, Post-fermented tea, tea, teaism, Three Cranes, Wuzhou Tea Factory
Having read about instant Pu-erh tea paste (Cha Gao) in a book I have, I thought it sounded like something that would be interesting to try.
Posted in review, tea diary, tea making techniques, tea types
Tagged Cha Gao, Chinese tea, instant tea, Jing Mai, Pu-erh, raw Pu-erh, sheng, tea, tea paste, teaism, Yunnan Sourcing
I happened across the idea behind this experiment when I was reading the Wikipedia Pu-erh page.
Posted in tea diary, tea making techniques, tea types
Tagged Chinese tea, cooked Pu-erh, flavoured tea, goji berry, Golden Sail, Pu-erh, ripe Pu-erh, shou, tea, teaism, wolfberry
There’s no doubt about it, if you’re truly serious about your love of the leaf, then Anji Bai Cha, or Anji (a county in Zhejiang province) White Tea is simply one of the teas you’re going to have to taste … Continue reading
Just after our summer holiday I felt I was in a bit of a rut tea-wise.
I received this tea as a 3g sample along with my recent purchases from “House of Tea“, an amount which is usually acceptable for steeping gong-fu / Asian style in one of my 100ml capacity clay gaiwans.