Guitian's Tea Club
09/28 Chinese Tea Ceremony
There is an old Chinese saying: "水为茶之母，壶为茶之父- water is the mother of tea, teapot is the father of tea.
Would you like to start to learn some tips of making the best cup of your tea?
A fine tea needs to be prepared in a right way, just like a refined art deserves a good care.
When we have a expensive refined tea, we should expand the value of the tea and make more beauty out of it. Many of us didn't know how important to prepare tea especially a high quality loose tea and the result is that the tea doesn't worth what I paid. In this ceremony, we are going to learn different methods of preparation.To learn how to make the tea taste better and even a poor quality of loose tea or a teabag would be taste better if you make it in a right way. In addition, you are invited to have a practice of the gongfu tea art at the ceremony.
The teas I would like to share with you as below:
* Royal Bamboo Green - very sophisticated hand-picked tea from first flush in early spring. Consistent single buds or baby leaves with buds. The elegant of the appearance of the leaves are like the ballet dancers. The freshness and delicacy of the tea like the touches of the gentle wind in summer.
* Hunan Fuzhan - a tightly compressed dark tea from Hunan. It is a daily tea in Tibet and Mongolia, but extremely hard to find in the USA or any other countries. A complex body with Leafy, mushroomy, woody flavor.
* Big Red Robe - a highly complex tea with layers of depths. long tasting high aroma, toasty, caramel, fruity, a hint of coca, orchid, honey with a sweet gentle warm aftertaste.
* 1992 Puer cake - Full body with smooth substation mellow mouth-feel. The earthiness of tea sends you to a ground where fills three inches of falling leaves from big tresses in the forest, and with a touch of jujube.
At last, I would like to share the photos of the last tea ceremony with you all. Please click here.
Good stories come from good teas, the teas we are going to savor at the ceremony are:
* Hunan An ji Baicha - It is the first time in the history that the Anji Baicha was successfully planted and produced in Hunan. It contains three times higher Amino Acid than any other green teas. Fresh, clean, crisp with a delightful long sweet finish. And, yet, it never gets bitter no matter how long you steep.
* Dark roasted Tie Guanyin - It was processed with a traditional charcoal instead of electronic . It has a long lasting nutty, roasted fragrance with bigger body and depths and complex aftertaste than the light roasted Tie Guanyin.
* late 90's Puer from ancient tea tree - Bigger leaves were compressed into a blog form. A flavor of old tree with dry fruit and a hit of vanilla, quite sweet aftertaste. It is the sweetest Puer tea I have ever had.
* 1993 Puer cake - Full body with smooth substation mellow mouth-feel. The earthiness of tea sends you to a ground where fills three inches of falling leaves from big tresses in the forest, and with a touch of jujube.
I am looking forward to sharing the joy of tea with you!