Name: 2018 Fu Zhuan
Type: Anhua Heicha
Origin: Hunan, China
Company: Exquisite Tea Leaves
Price: 35$ Tea of the Month Club, December
Details of Harvest, Production, and Storage:
The dry leaves are green with light hints of golden flowers. Certainly doesn’t
have the heavy golden flower I’ve seen on other Fu Zhuan Brick Tea or even as
much as most Qian Liang.
#: Wood, light smoke, warm fire, spices and malt. Slightly fermented.
Body (1-10):Tea.Institute plans to organize as a Non-Profit for the safety and education of tea drinkers.
Our primary mission will be investigating concerns of public safety chiefly via chemical testing of imported tea and issues of manufacturing practices related to tea and water. The art of an Yixing Teapot does not end with when it is fired, or even when it
When you buy an Yixing Teapot you become a part of it, and your treatment of the
pot is reflected both on the surface - and on the inside!
Other Equipment for Brewing Tea
* Gaiwan - Chinese Lidded Bowl
* Kyusu - Japanese Sidehandle
* Brown Betty - English Glazed
* ISO 3103 [http://www.iso.org/iso/catalogue_detail.htm?csnumber=8250] Set -
Lidded Cup and BowlLink Below For Fullscreen
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[https://titanembeds.com/embed/647059730350604295]Link to the Panyang Congou I'm drinking today.
> Simply, it is an old traditional red/black tea from Tanyang, Fujian in S.E.
Traditionally one of the sweetest forms of Chinese Red Tea - it's far less
common now than in it's glory days - in part due geopolitical events, and part
due to more popular newer styles of Red Tea taking over the market.
LiThe first tea I fell in love with was Indian Spiced Tea - "Masala Chai".
While studying Yoga at an Ashram, and managing the kitchen as sous chef, I had
to learn to make Masala Chai for the "special guests", including Madhvi
[https://en.wikipedia.org/wiki/Madhavi_(actress)] (the most prolific Indian
actress of all time, I think), and royalty.
The recipe I used was simple: fine qualtiy CTC Assam, Ginger, Cardamon, Sugar,
Water, and Milk.
Two pots, one for water, tea, ginger, and the other for miThis article is designed to augment Tea.Institute experiential learning
Gongfucha, literally "Kung-fu Tea", refers to an assortment of Chinese styles of
The main commonality is the use of small brewing vessels with larger quantity of
Update with pictures and links to Yixing, Gaiwan, Glass teapots.
Small cups, usually with wide rims for allowing the nose to pick up subtle
aromas, complement the small pot size. In Taiwan two piece fragrance cups are
populKombucha - Primary Fermentation
Yield: 1 gallon
Ingredients link to metric here
> Filtered Water 1 quart + 3 quarts (No Chlorine!)
Old, Unbrewed, Green or Black Tea 8-12 grams, ~1/4 ounce
Sugar 1 cup
> Vinegar or other non-detergent sanitizer
1 Quart Mason Jars
> 1. Sanitize equipment if you have reason to think you may be at risk for mold
2. Boil water 1 quart of water
3. Place dry tea leaves into 1 quart. maso@Valley Cheese and Wine [http://valleycheeseandwine.com/]
Slides @ Cheese.Tea.Institute [https://Cheese.Tea.Institute]