hop_goblin wrote:Correct me if I am wrong but aren't all Taiwan tea classified as Formosa?
tenuki wrote:The proposed classification was like a Frenchman categorizing wines by listing all the french wines, then graciously providing a 'non french' category for the rest of the world to fall into.
scruffmcgruff wrote:I don't think Hop meant to suggest that all Taiwanese teas are so similar as to have a single title, I think he was just making the connection between the old and new names of Taiwan. I could be wrong, though.
It's perfectly reasonable to refer to "Chinese teas" to distinguish from other countries' offerings, as long as one recognizes that there is indeed a great deal of diversity under the umbrella term "Chinese teas," no?
lonsan wrote:yeh, a darder TGY means it's been deep oxidated, it might tasted bitter and maybe acerbity, a good TGY is green in appearance, and that is the point, it depends on the oxidation process.
ABx wrote:I heard somewhere recently that Shui Xian (a Wuyi yancha) comes from the same place as Dancong, with Shui Xian being the lowest grade produced and the Dancong being the best produced. Is that correct, or are they from completely different places?
Thanks, I know that now. That post was made about 7 months ago, but hopefully it will help someone else out there.chrl42 wrote:Shui Xian is a type of tea tree that's called which inhabits north of fujian, south of fujian and Guangdong. So technically Shui Xian doesn't just mean Wuyi Yan Cha(north of Fujian) but to extend broader.