Sure tough it is, lol.TIM wrote:Life is tough.... 6 different grades of single estate Anxi Xiping Tikwanyin.
Ranging from 1000 meter above see level, 400+ years old bushes to lowest $120/pound.
+1 ...especially since it is not likely there exists a 400+ yr old bush (Dan Cong for sure, upper limit Wuyi/Da Hong Pao) TGY/Ti Kwan Yin:Drax wrote:Neat... though, uh... any help on which is which in the picture?TIM wrote:Life is tough.... 6 different grades of single estate Anxi Xiping Tikwanyin.
Ranging from 1000 meter above see level, 400+ years old bushes to lowest $120/pound.
“My ancestor Wei Yin discovered a naturally-grown tea tree here in 1723. He then cultivated many tea trees from the parent plant. Two years later, he named the newly-developed tea ‘Tie Guan Yin’. Over time, my ancestor came up with a set of complex procedures to produce Tie Guan Yin tea from the tea leaves. Now, almost 300 years has passed, and I have become the ninth descendant of my family’s Tie Guan Yin tea-making craftsmanship.”
So you think Wei Yin discovered a TiKwanYin tree in 1723 was less than a year old? Plucked it and develop the process of making TKY?wh&yel-apprentice wrote:+1 ...especially since it is not likely there exists a 400+ yr old bush (Dan Cong for sure, upper limit Wuyi/Da Hong Pao) TGY/Ti Kwan Yin:Drax wrote:Neat... though, uh... any help on which is which in the picture?TIM wrote:Life is tough.... 6 different grades of single estate Anxi Xiping Tikwanyin.
Ranging from 1000 meter above see level, 400+ years old bushes to lowest $120/pound.
http://www.xpcmd.cn/post/traditional-ti ... aking.html“My ancestor Wei Yin discovered a naturally-grown tea tree here in 1723. He then cultivated many tea trees from the parent plant. Two years later, he named the newly-developed tea ‘Tie Guan Yin’. Over time, my ancestor came up with a set of complex procedures to produce Tie Guan Yin tea from the tea leaves. Now, almost 300 years has passed, and I have become the ninth descendant of my family’s Tie Guan Yin tea-making craftsmanship.”
I agree with you, and one may likes stronger taste, he/she would make less infusions and also may put more loose tea leaves~such as my grandma~~debunix wrote:I think the debate over how many infusion max you can get from a tea is strongly biased by preferences for weaker or stronger brew. Someone like me, who likes tea more dilute, can easily enjoy more infusions from the same amount of tea, even without adding additional infusions by brewing overnight a few times.
Well - that's why I asked here... people dare to say low when it's low! I have a closet full of 'meh' tea and will experiement in making it into iced tea since it's not much use for drinking gong fu style!bagua7 wrote:Well, don't go with JTS's Long Juan TGY because I tried some this morning (sample I received with a 2011 LJ order) and the quality is very average, I dare say low..
