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That's interesting. Sellers usually only talk about the positive aspects of charcoal baking, so I have tended to see the extra treatment process as an added luxury. I have not knowingly tasted a really old charcoal baked white tea, so I'm not sure how it affects the development of the tea. I have se...

Interesting. Would day 1 and 2 be typically more expensive then? I would suppose the brightness of the earliest harvest would be more highly valued in the domestic market.

Some people do recommend storing teas in the freezer, but I've never tried this.

I wonder whether there will be any deterioration after thawing? The moisture content should be quite low, but is there still a risk from the formation of ice crystals?

The (fake aged) brown shou mei has a hotter and more humid treatment. The Oolong Drunk article suggests it is made by withering in thicker piles to create something a bit like black (red) tea. But there can also be a slightly different piling process for young green/grey white teas - usually bud-hea...

I have heard about this processing step too - a light fermentation after withering to remove grassiness. It sounds similar to the yellowing process, but appears to be less intensive for white tea. Very few sellers mention this process, and some seem to confuse it as an accelerated ageing process for...

I think buyers pay PayPal around 3-4% for currency conversion, which is high but not necessarily prohibitive. I doubt many multi-currency vendors are able to do much better - indeed many charge a lot more. Of course, the best way is for buyers to get a bank card with no/low currency conversion fees ...

Culinary grade is not very good to drink - some people wouldn't even cook with it.

Matcha is an acquired taste, even if prepared using higher-quality powder and the traditional accessories.

Thanks for the link. I didn't know that the Global Tea Hut took a detailed look at Jiang Rong.

Are you sure? It works fine on my end. Try webarchive's page, if you can't open the link.
It is item 7 on the auction page.

https://web.archive.org/web/20170507075 ... ction2016/

A shop in Hong Kong was trying to sell me a lotus blossom teapot that was very similar to the one sold in a charity auction for HK$60,000+. He said it was made by the same person. photo: https://www.tungwah.org.hk/wp-content/uploads/2016/11/%E9%9D%92%E8%9B%99%E8%8D%B7%E8%8A%B1%E5%A3%BA.jpg auction l...

Could it not just be the roast or the tannins? These factors do seem to give a drying sensation on the mouth and throat.

Hi,

I have been drinking tea for more than ten years. I'm flexible with brewing parameters and enjoy a wide range of tea styles.

I've been monitoring this forum for a couple of months now - enjoying the photos of elegant teaware that many here often post.