what can be more enjoyable than a late night with a nice book, and some yiwu tea to go with it the stories from yiwu?
there are interesting excerpts from the book, i.e.
whilst producing fan for HK, the yunnanese continued to make mi for themselves. (mi = uncooked rice, fan = steamed cooked rice)
and essential point to divide oxidation and fermentation.
and what?!?! mr zheng of zheng si long tea company didnt touch that incredibly pricey red label tea?
and essential differences in tea aromas. the typical HK style is pretty much the warehouse "qi" that influenced the tea apart from the weather
heh.. so much hatred for sealed storage, i was surprised that the author dared write about the sacrilegious matter.
1) pu-erh is complicated business
2) the yunnanese had been drinking "sheng" pu-erh and that is their historical style
3) there's another school of thought, the HK style pu-erh
4) the taiwanese are damn good at stirfrying and trend setting
5) storage? hmm.... oh well..
6) contamination of forest tea with terrace materials
7) down to the source its sometimes faced with dishonesty from the harvesters
yiwu tea, especially forest tea is not for everyone when they cannot tell the difference in the taste.
9) lots of tea with no aroma. either land problem or overharvesting issues.
and many more! get a copy of the book now!!