Chip wrote: NOESIS wrote:
What an interesting discussion. Thanks to you all for sharing your knowledge on the subject.
The higher the grade the greener the DC is, just like TGY from Anxi. These are both high aroma tea, and roasting will take away those delicate favor. Roasting and oxidation is only for long storage intension. High grade DC and TGY might have under 10% of oxidation and no roasting at all.
TIM, is this a fairly recent trend for DC (as with TGY), because of the trend for "greener" teas in general?
This is very interesting indeed. I would not have known this for DC.
It's not a trend or any recent invention at all, locals drink them green for hundreds of years.
When I first visited WuDong mt. and Anxi Xiping 6 years ago, I was carring the same foreign ideas of looking for good fired DC or TGY. Until a couple of old tea masters from those regions confronted me to drop the search. They both had the same answer: "Why do you need to roast or oxidize a great tea if you could have them fresh? Only out-of-towners look for those badly fired tea because they are far away from the source, and too used to left over stock from mediocre merchants..."
Roasting and oxidation level changes the pristine nature of a high grade DC and TGY. Those stabilization are for exporting or over stocking purposes. Same as how English tea are/were.
Only a handful of true, wealthy DC and TGY connoisseurs will look for those small custom batches which uses high grade maocha plus refine firing method to produced. These tea are ment for real Kung Fu brewing.
Unfortunately, there is hardly any vendor in the West who knows enough to understand this level of tea enjoyment. Except Imen, whom she is a leader on the DC front.