Search found 162 matches

by mbanu
Fri Aug 02, 2019 10:35 am
Forum: Vendor Discussion & Recommendation
Topic: Black Tea Vendor Topic
Replies: 21
Views: 9169

Re: Black Tea Vendor Topic

Mark T. Wendell isn't bad; I would argue that their Taiwanese Hu-kwa smoked souchong is the best example of that style made today. Also some very nice blends; either their blender is very old, or they have successfully passed along solid blending skills to the next generation, which is harder to fin...
by mbanu
Thu Aug 01, 2019 10:19 am
Forum: Blogs, Podcasts, & Vlogs
Topic: What is “Good” Plantation Tea? - Translated Article
Replies: 14
Views: 3696

Re: What is “Good” Plantation Tea? - Translated Article

Late to the party on this, but I've really been mystified by this cultural shift; what happened exactly in the early 2000s that caused this rejection of plantation technique? During the nationalization era, the goal seemed to be adoption of existing tea technologies and the invention of new ones, so...
by mbanu
Mon Jul 29, 2019 9:11 am
Forum: Oolong Tea
Topic: Heavily oxidised non-bug bitten oolong in Taiwan
Replies: 33
Views: 7535

Re: Heavily oxidised non-bug bitten oolong in Taiwan

Ukers refers to it as "three quarters fermented" oolong or "improved Formosa oolong", and points to Mitsui as the developer: Mitsui & Co., Ltd., manufacture and export still another variety of tea called "Improved Formosa Oolong." It is an Oolong tea that is given a longer period of fermentation, an...
by mbanu
Fri Jul 26, 2019 10:45 pm
Forum: Oolong Tea
Topic: Heavily oxidised non-bug bitten oolong in Taiwan
Replies: 33
Views: 7535

Re: Heavily oxidised non-bug bitten oolong in Taiwan

Aha! A bit of an update; "three-quarters-oxidized" oolong as described by William Ukers and others is identical to modern Oriental Beauty oolong! The reason why so much of it is bug-bitten is because it was developed as a direct competitor to Darjeeling tea. After the Russian Revolution, the market ...
by mbanu
Fri Jul 26, 2019 10:28 pm
Forum: White Tea
Topic: Aged White Tea
Replies: 17
Views: 4948

Re: Aged white tea

I found this article helpful: https://www.teaguardian.com/dialogues/topic/medicinal-properties-in-aged-white-tea/ If I understand correctly, "aged" white was a niche Hong Kong thing that became popular after it got sucked up into the pu'er boom of the 2000s. Back then it was common for white tea mak...
by mbanu
Thu Jul 25, 2019 6:37 pm
Forum: Fermented Tea
Topic: CNNP Tea ID help
Replies: 9
Views: 2135

Re: CNNP Tea ID help

The company that stamped the purple sky teas, Nan Tian Trading, was known for ordering both 8582 and 8592. However, supposedly only 8592 was stamped, as the purpose was to make it easier to distinguish one from the other. What interests me is how the cha character is almost touching the zhong on the...
by mbanu
Sat May 04, 2019 1:32 pm
Forum: Additional Regions
Topic: Does anyone collect English teaware?
Replies: 1
Views: 886

Does anyone collect English teaware?

I have a few older plain-color Pristine teapots that I like, and what seems to be a never-ending supply of English-made Churchill cups and saucers in the Blue Willow pattern that I think are from the 1970s. A very helpful site I've found for looking into English teaware: http://www.thepotteries.org/...
by mbanu
Sat May 04, 2019 12:50 pm
Forum: Oolong Tea
Topic: Is anyone still making the classic American-export style Formosa Oolong?
Replies: 12
Views: 2975

Re: Is anyone still making the classic American-export style Formosa Oolong?

What wonderful information, thank you so much for your help! I suppose I can understand why this would be so -- why make an American-export style of tea if there really is no American export market anymore? Unless maybe for historical curiosity... While the old export styles of green tea are still m...
by mbanu
Fri May 03, 2019 11:19 pm
Forum: Oolong Tea
Topic: Is anyone still making the classic American-export style Formosa Oolong?
Replies: 12
Views: 2975

Re: Is anyone still making the classic American-export style Formosa Oolong?

I have had stemmy legacy versions of the style and was looking for something closer to the original. I think you may be mistaken about the quality -- American-style Formosa oolong built its reputation on being higher quality than what was coming out of mainland China at the time. The big distinction...
by mbanu
Fri May 03, 2019 5:30 pm
Forum: Oolong Tea
Topic: Is anyone still making the classic American-export style Formosa Oolong?
Replies: 12
Views: 2975

Re: Is anyone still making the classic American-export style Formosa Oolong?

Twatutia was considered the center of the American export trade during its peak, with most tea being from the area to the south and west of it, but not really very far inland. The Japanese government partnered with the exporters to ensure that the tea was not adulterated with oolong from mainland Ch...
by mbanu
Fri May 03, 2019 4:07 pm
Forum: Oolong Tea
Topic: Heavily oxidised non-bug bitten oolong in Taiwan
Replies: 33
Views: 7535

Re: Heavily oxidised non-bug bitten oolong in Taiwan

This used to be called three-quarters-oxidized oolong, if I understand correctly. It was a style developed by the Japanese during the occupation, but I don't know if it still made anymore.
by mbanu
Fri May 03, 2019 4:04 pm
Forum: Oolong Tea
Topic: Is anyone still making the classic American-export style Formosa Oolong?
Replies: 12
Views: 2975

Is anyone still making the classic American-export style Formosa Oolong?

I know that it is not a hip style at all anymore, with the TRES producing interesting new cultivars and the trend in oolongs in general being towards the lighter pouchong styles, but are there any growers around New Taipei who still make the American-export style oolong in good quality?