The classification of tea

Non ferment ( green tea ) :

e.g. Longjing, Bi Luo Chun, pearl tea, Mao Jian, decoct tea

Longjing

Bi Luo Chun

Half ferment ( yellow tea, white tea ) :

e.g. Bai Hao Silver Needle, Gold Lily, Tie Guan Yin(Iron Buddha), Taiwan Oolong

Tie Guan Yin(Iron Buddha)

Bai Hao Silver Needle

Heavy ferment ( black tea ) :

e.g. Pu Erh, Wu Yi Oolong

Wu Yi Oolong

Pu Erh

Fried shrimp with Longjing

Materials :

Shrimp(without shell) - 300g

Longjing tea leaf - 10g

Egg white - 1 egg

Seasoning - 1 teaspoon of salt, 1 spoon of soybean meal, 1 teaspoon of Chinese liquor

Cooking :

1. Wash shrimp with salt, to the surface was sticky, and then wash with water.

2. Shrimp dry of water, adding salt to stir, adding egg white and soybean meal to stir.

3. Frozen shrimp to 30 minutes.

4. Bubble tea to 3 minutes, pour out the water, tea leaf remain for use.

5. Fire to heat half pot oil, put the frozen shrimp into and then pick up.

6. Fire, plus 1 teaspoon oil, shrimp, tea leaf and wine to stir-fry.

7. Finish!

The Basic Brewing Technique

Always consume the freshly brewed tea. Do not leave the leaves soaking for a long time as the tea will taste rough, bitter and have lost all the natural scent. If you can master the brewing techniques, you will have years of enjoyment with tea.There's a saying "Boiling water make delicious tea". In fact it does not apply to all types of tea making. There are two basic methods for brewing:

Low Temperature Brew:

This method is suitable for brewing Green and White tea. First, pour in boiling water (100°c) until half of the teapot size. This is for rinsing the water and not for drinking. Pour out the water immediately. We call this "Tea Rinse". The hot water will loosen and expand the dry leaves, which brings out the scent and aroma. We call this "Releasing the Scent". Then use 80°c temperature water to brew the Tea.

High Temperature Brew:

This method is suitable for brewing Dark Green tea (Oolong), Aged Tea (Pu-erh) and Black Tea. First, pour in boiling water (100°c) until overflow slightly. This is for rinsing the water and pours out the water immediately. Then use 98°c water to brew the tea.

The way of storage

It is very important to store your tea properly. The way you store your tea will affect the later quality of the brewing. Some teas are best after long storage, for example, Aged and Vintage tea.

The following pointers are useful:

1. Keep it away from the open air to avoid humidity.

2. Keep tea out of the direct sun.

3. Keep the tea away from any odors.

For frequent tea drinkers, it is suggested that you store tea in two airtight containers; one big and one small. When the small one is consumed, transfer tea from the big container to the small one. This method is designed to avoid frequent contact with the air, which may spoil the tea.

Raw Pu Erh and Ripe Pu Erh

In ripe Pu-erh cake, people used fast way to made it heavy ferment. It can drink immediately. But the raw that just was a few ferment in produce. The people got raw cake and then they will not drink first. They will store a long time let it ferment naturally. The long time raw cake is better than the ripe one. So the raw cake is good collection.

Raw Pu Erh is cyan

Ripe Pu Erh is black