Hunan Teas


Made from leaves that have not been oxidized.

Hunan Teas

Postby Vega » Jun 2nd, '13, 05:41

Was doing some scouting for local teas in Hunan, and came across a few that I haven't seen before. When asking for locally produced teas from the province, I was usually shown various brick-styles, which I really don't like. After some determined searching, I was able to find the following:


First up was this one, yin zhen silver needles:

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The brewing method for this tea was to drop the leaves into the water. They float lengthwise, then one by one drop down to the bottom and unfurl, producing a light green liquor. Pleasant taste, although it quickly will become bitter if steeped for too long.



Next was a slightly higher grade called mao jian, or Hairy Tips:

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Leaves are more tightly curled with points at the end, with more of a grayish-green color. Similar steeping properties and liquor color, but more flavorful.



My favorite of the 3 was gou nao gong:

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Leaves were very lightweight, curled, and green covered with whitish hairs, with a distinctively sweet smell. Reminded me of a white tea, although the shop owner said it was a green (unless they don't differentiate?). Brew was at 80 degrees C, and liquor was an almost imperceptible yellow - a quick look and you'd think it was water. Lightest flavor of the bunch, with a slightly sweet after-taste. Interestingly, before leaving I poured some that was left steeping for 15 minutes, and it didn't have the slightest bitter taste.
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Re: Hunan Teas

Postby gingkoseto » Jun 2nd, '13, 14:18

Nice!! :D
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Re: Hunan Teas

Postby Poohblah » Jun 2nd, '13, 16:20

Are these teas produced in Hunan Province, or just purchased/popular there?
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Re: Hunan Teas

Postby Vega » Jun 3rd, '13, 00:07

Poohblah wrote:Are these teas produced in Hunan Province, or just purchased/popular there?


According to the shop owner, these were actually grown in Hunan.
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Re: Hunan Teas

Postby Vega » Jun 3rd, '13, 00:15

Here's another one, called ku gua cha. It's a guanyin tea which is aged in a bitter gourd. It has honey-like scent, and after brewing leaves an aftertaste similar - although much fainter - to ginseng teas. The claim is that this is beneficial for high blood pressure.

I thought the overall taste to be mediocre - I don't like my teas scented - but bought a gourd just as a souvenir.


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ku_gua_cha_1.jpg
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ku_gua_cha_3.jpg
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Re: Hunan Teas

Postby gingkoseto » Jun 3rd, '13, 00:44

Nice! I've never had gugua cha. But I love bitter gourd when it's well cooked!
More please!
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Re: Hunan Teas

Postby Vega » Jun 3rd, '13, 02:59

If my memory serves me right, a chunk of the gourd was broken off and steeped right along with the tea in a gaiwan. You'd probably be a fan of this since you'd get the best of both worlds. :)

I may have to dig out some of the tea and steep it without the gourd as a taste comparison.
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