tag:blogger.com,1999:blog-16115542.post2316409236138296420..comments2024-03-16T11:51:28.412-04:00Comments on CHA DAO: Tasting Wuyi Tea: Three Da Hong Pao Selectionscoraxhttp://www.blogger.com/profile/03645573592247798140noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-16115542.post-56014561163003256932008-11-22T23:07:00.000-05:002008-11-22T23:07:00.000-05:00T.alain, your English is better than my non-existe...T.alain, your English is better than my non-existent other languages, and your information is very welcome. I agree the naming DHP is tricky, but as I state in the article, for simplicity's sake, I use the name the vendors use. Like you, I wish I had more lifetimes to learn about tea. Thanks for the comment! ~geraldoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16115542.post-33765648626510027832008-11-22T12:13:00.000-05:002008-11-22T12:13:00.000-05:00Xiao Hong pao should be the best name for these te...Xiao Hong pao should be the best name for these teas,Da hong pao is for the original trees.These 6 trees do not contain the same genetic material and are a little bit different each others.Specialists think they are from seeds and not from cutting plants.It seem that original DHP is a blend tea...of 6 trees.<BR/>Wu yi yan cha are my very prefered teas:Yan zhong Lan,Rou gui,Lao jun Mei,Bai Rui Xiang and Da(Xiao) hong pao of course..more than 800 teas from 800 differents cultivars...i need 2 or 3 lifes to discover all of them...woody/toasted/honey and floral notes,a "haute couture"tea family with strong flavour.<BR/>I beg your pardon for my very bad english...T.alainhttps://www.blogger.com/profile/00580422701168894602noreply@blogger.comtag:blogger.com,1999:blog-16115542.post-88542489932485077602008-11-20T23:28:00.000-05:002008-11-20T23:28:00.000-05:00thanks austin! that would be terrific.thanks austin! that would be terrific.coraxhttps://www.blogger.com/profile/03645573592247798140noreply@blogger.comtag:blogger.com,1999:blog-16115542.post-68247400497765912962008-11-19T19:41:00.000-05:002008-11-19T19:41:00.000-05:00Ok, I'd be glad to see if I can get some higher le...Ok, I'd be glad to see if I can get some higher level research regarding Qizhong if I can. I know some more scientifically minded people in Wuyishan. I'll let you know what I find out.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16115542.post-72681173101738769782008-11-18T22:59:00.000-05:002008-11-18T22:59:00.000-05:00dear austin,i echo the thanks of geraldo, the actu...dear austin,<BR/>i echo the thanks of geraldo, the actual author of this entry [i just uploaded it for him], for your very thoughtful additions to this conversation. <BR/><BR/>i fully agree with you that <I>terroir</I>, if we can call it that, has everything to do with variations from tea to tea -- and that spectrum of taste becomes very clear when one actually visits wu yi shan, and drinks this, then that, then another DHP, for example.<BR/><BR/>i am fascinated by the distinction between qizhong and cuttings. would love to know more about this!coraxhttps://www.blogger.com/profile/03645573592247798140noreply@blogger.comtag:blogger.com,1999:blog-16115542.post-46888953618922088322008-11-18T08:08:00.000-05:002008-11-18T08:08:00.000-05:00Austin--Many thanks for the fascinating info on re...Austin--Many thanks for the fascinating info on region, nomenclature, and propagation. Some of my favorite tea from that region has a wonderful mineral-aspirin-aspen flavor, especially starting in the third infusion. Best, geraldoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16115542.post-34711801635649977962008-11-17T19:09:00.000-05:002008-11-17T19:09:00.000-05:00Some more dimensions you can add to your list are:...Some more dimensions you can add to your list are: Zheng Yan Cha, come from the center of the mountain. This area now, for most part, is with the boundaries of the park.<BR/>Ban Yan Cha, which is in the foot hills.<BR/>Zhou Cha, which is along the river banks. Note that the word Yan is omitted indicating that it is not considered rock tea.<BR/>The reason I think it is important to make these distinctions is the the mineral tastes in the Zheng Yan Cha, and the Ban Yan Cha are very prominent. <BR/>Yan Cha is a great teacher. It seems there is always something new to, as Corax, discover.<BR/>The other thing that I wanted to mention is that all rock oolongs are propagated by cuttings. If you plan a seed, the type of tea that grows from that is call a qizhong, which means surprise, because it is different than it's parent. After a qizhong becomes identifiable by it's own characteristics it is named. That is why there are so many different types of rock oolongs. I'm not a botanist, so I don't know why that is, but I have certainly seen the results.Anonymousnoreply@blogger.com