When buying tea

When just thought I probably have tasted a lot of tea in my life, then I was surprised by a tasteless tea (from tea bag with nice name and beautiful paper box packaging) .

Good or bad quality tea (even for CTC or tea dust packed in tea bag) has some kind of aroma and taste. But that tea that I dronk in a prestiege restaurant in Brussels last Friday was absolutely NONE. There was no any sense of natural or aromatic aroma with the dried tea bag and tea; there is no taste, just a cup of warm water with tea color. The tea was labelled as pure tea, but I wonder where, what and how it was made of.

What you are looking for when buying tea?

• Brand that sounds nice or famous?
• Tea name? How much you know about tea? Are you aware there are many different quality classifications for same type of tea name? Certainly green tea or black tea (red tea in Chinese) is tea category but not tea name.
• Price factor? It is subject to what kind of quality of tea you like to drink.

  Taiwan Hongshui Oolong that has unique characters from both Taiwan Oolong and Red Tea

• Individual preference? Some people prefer pure and fine quality tea, some people prefer aromatic flavored tea. There is no right or wrong choice, but a plain simple individual choice.

Are you looking for pure and fine quality teathat can match with your restaurant and/or hotel's image? Please contact us. We provide:
1) Pure and fine quality tea from Taiwan, China and Darjeeling
2) Consultancy and training

Belgium Chinese Tea Arts Centre

Mei Lan Hsiao

Email: info@chinese-tea-arts.com

GSM: +32-494-506899

龍井茶

昨日一位湘西的朋友問龍井茶的名稱的來由. 霎時我一下子沒想起來, 只想到杭洲的虎泡泉.  第一時間想到的是泉水或是地名. 但是在那一刻中卻也沒想到到底是哪裡.  湘友說是歷代皇帝取的名字. 聽起來好像很有可能, 我就問他, "是哪位皇帝?". 他說不知道. 回到家後一夜都在想這件事. 今早起來第一件事就是重新溫習龍井茶的歷史.

沒錯, 在諸多野史傳說中, 龍井茶確實是有跟清朝乾隆皇帝有一段故事, 但是龍井茶已有1200多年的歷史, 最早是在元代四大名家之一虞集 (1272-1348) 在他詩中提到龍井茶.

<遊龍井>

仗藜入南山, 卻立賞奇秀,

所懷玉局翁, 來往絇履舊

空餘松在洞, 仍作琴筑奏

徘徊龍井上, 雲氣起晴晝

入門避沾灑, 脫屐亂苔甃

陽崗扣雲石, 陰房絕遺构

澄公愛客至, 取水挹幽竇

坐我薝蔔中, 餘香不聞嗅

但見瓢中清, 翠影落群岫

烹煎黃金芽, 不取谷雨后

同來二三子, 三咽不忍嗽

講堂集群彥, 千蹬坐吟究

浪浪雜飛雨, 沉沉渡清漏

令我懷幼學, 胡為裏章綬

由此詩中我們可知, 龍井茶的茶名不可能是清朝乾隆皇帝所賜的. 在杭州確實是有一龍井村. 我幾次去杭州, 在往獅子峰拜訪西湖龍井茶園與採買茶的路上有經過該"龍井村". 該村可以說是今天去杭州西湖一遊的人都會去的觀光景點. 據資料, 在龍井村有龍井古泉流于其間. 所以 龍井茶是因龍井村而知名還是因茶而村改名, 這雞與雞蛋的互連關係, 誰前誰後說實在是有說不清理還亂呢. 
 
當然西湖龍井是在龍井茶中由於杭州自古的美譽最被人知. 龍井茶的產地除了杭州西湖以外還有錢塘龍井與越州龍井. 在杭州西湖產區產的龍井叫做西湖龍井, 這些年西湖龍井的價格被炒作的太過火. 價格令人咋舌. 其它兩地(錢塘與越州) 產的龍井俗稱為浙江龍井. 而它們的芽葉, 香氣與口感說實在也真的不比西湖龍井遜很多. 而價格也實在些.

中國茶名的取名經常是依地方名字而取,有的是在地名後面再加上芽葉的特色. 有的當然是以葉片特色取名. 但是用心的人就會留意那茶名前的產地名稱. 比如說龍井茶, 武夷大紅袍, 君山銀針, 洞庭湖碧羅春, 黃山毛峰, 廬山雲霧...等等.

蕭美蘭

比利時中華茶藝中心

8/12/2012 安特衛普, 比利時

www.chinese-tea-arts.com

Friendships as water

An old Chinese idiom:

Friendship between gentlemen is as light as water

 

 When observing the change in garden starting from spring till today, flowers that have very strong sweetness aroma normally didn't last long. Year in and year out, the nature rhythm remains unchanged in such straight forwards and simple manner. What will happen in the garden next year, again it is something that can not be predicted now.  So what is the difference in the relationships or friendships between people?

 

The sooner we  can see through this nature rhythm of change, the sooner we can relief burden from our shoulders.

 

If we can maintain positive thinking and energy, then whether the day is a good day or bad day won't make too much different, isn't it?  Everything rest when the sun is sat and tomorrow is another day.

 

Mei Lan Hsiao

© Belgium Chinese Tea Arts Centre, 2012

 

古人訓: 君子之交淡如水.

看看園中花草自春到今, 只見濃香撲鼻招蝶的花都只能短暫而不能持續.

大自然的韻律如此, 人際之間的變化又有何不同?

是短暫是長久何苦活在恐懼與惶恐中. 看開了負擔都可相對的減少. 

日日開心那麼該日是好日是壞日不也就是短暫的嗎? 

 

春風拂面不停留, 水面漣漪不留痕

友誼何須重香豔, 點滴在心永長留

蕭美蘭



 

Questions about the overnight tea

Q: How can I push the flavor out of Puerh tea further after many infusions?

Yes, you can with Puerh tea.  At the end of brewing, you can try to use the 'cooking' method.  You can use a bigger size of clay teapot in case that is the size can fit to the burner.  You can push the brewing for at least 2-3 rounds or more, it subjects to the quality of tea leaves and your taste preference. 

Q: Can I keep the leaves in the pot for 2-3 days?

First of all, I think it is important to distinguish the difference between brewing tea over night in the pot from drinking tea that has been brewed and filtered but store in a seperate drinking container.

The one people brew tea in the pot and let the infusion continue or re-use the leaves that they brewed tea the day before, this is the overnight tea.  Even if you filter the water out, there is still some water left in the pot.

Lu Yu and many Chinese traditional medicine gurus all suggested not drinking the overnight tea because it is not good for the health.  There are certain things to consider if you choose to leave the leaves in pot over night and hope you can continuously to enjoy it next day:

1. The change of water quality in the tea pot
2. The continuing oxidation will weaken the Vitamin C and other minerals in tea with longer infusion time, so what can you benefit or hinder by the overnight tea? That is a question.
3. Tea is base drink, the overnight infusion might release too much iron in the water
4. Also the overnight infused tea would release more Tannin that might be too aggressive to stomach as well

Furthermore, there are worries for transforming the protein and saccharide to bacteria, therefore, it is suggested not to drink the overnight tea.

Of course it is pitty to throw such tea away.  There are different creatives way to use the overnight tea. For example -

• Use it to brush teeth or to clearn moutn since the overnight tea contain rich acid and Fluorine
• Tea has calming and cleasing effects, so probably try to use it as toner after you wash your face, especially for young people who have problem with acne
• Tea contains rich iron, so can use it to water the evergreen plants which need a lot of iron
• Tea removes fat and bad odor, it's an ideal nature detergent for refrigerator or to clean the kitchen top
• When feeling very tire with your eyes, can dip a cotton pad in tea, then put the web tea cotton pad on eyes.
• .....etc.

The sky for reusing the left over tea leaves has no limit for a creative mind.

In case you really like the quality and taste of the tea that you drink today and would like to enjoy it further next day; you can infuse the tea and filter it out today, then keep in a non-toxie bottle.  Keep the bottle in dark and cool place or refrigerator, then you can still enjoy it next day.

Mei Lan Hsiao

© Belgium Chinese Tea Arts Centre

info@chinese-tea-arts.com  



Basic & utmost rule in Chinese tea ceremony

In a Chinese tea ceremony people could have chance to taste different kind of teas.  But, it is inappropriate to behave casually in a tea ceremony as if attending a normal tea tasting event. 

Indeed Chinese tea ceremony is more social oriented than Japanese or Korean tea ceremony.  And showing respect is a must.

In Chinese tea ceremony you have a chance not just to appreciate tea and to enjoy a peaceful moment but also to practice good and respectful manners.

Showing respect

• Sit in calm and ease.  

There is no strict rules about how you should sit.  Just relax and enjoy tea in ease.  

However remaining calm and still are important.  Remaining calm and still is not just showing respect to the person who is preparing tea for you, it helps others to know how you would like to be respected too.

• You do can talk and ask questions before sitting down, but should remain still when the tea ceremony begins.
• When sitting around a table, the tea master will pass the tea cup to her/his left hand side in both hands; the left hand side guest should also receive the cup with both hands.  Then that person should serve the cup to her/his left hand side as well and so on.
• Both tea master and guests should remain calm and still during the first three rounds of tea serving.  The box of dialogue is opened after the 3rd round.  

As we all know that meditation is very helpful exercise to relax our body and mind and helps us to reach the inner peace.  Meditation can be sitting still or moving forms.  Chinese tea ceremony is a moving meditation because it  eases your body and mind when anticipating and appreciating a cup of tea.

Organic GABA Oolong Tea

GABA is an abbreviation of gamma-Aminobutyric acid (γ-Aminobutyric acid); according to Wikipedia it is the chief inhibitory neurotransmitter in the mammalian central nervous system.  It plays a role in regulating neuronal excitability throughout the nervous system. In humans, GABA is also directly responsible for the regulation of muscle tone.  Also there is evidence stating that the calming effects of GABA. 

 

GABA Tea was discovered by Japanese researchers in 1987 when they were trying to find a natural method to preserve food.  Accidently they discovered with the fermentation in a nitrogen rich atmosphere GABA increased in 5 to 10 times.

GABA Oolong is using the organic Taiwan Jing Xuen tea leaves and processing the fermentation in an anaerobic environment

·         It’s being tightly curly in ball shape, the dried leaves are in dark gray mixes with brown color
·         The dried leaves give rich but smooth flavor that normally are found in oolong that have been processed under heavy fermentation and roasting. The creamy flavor from Jing Xuen remains in the deeper layer. 
·         Can sense very clear Peach (it particularly reminds me of fresh juicy 21^st century peach that I love from Lishan in Taiwan, Mmmm yami) that blended with rich flora and fruity flavor.

·        When it could loosen up in the pot, the dark grayish leaves became amber-brown color.
·         As you could see the beautiful rich amber color from the cup. Really love its pure and tranquil and mirror effects.
·        On top of the surface as you can see the gelatin-like tea energy bubbles.  Indeed if you pouring the water too fast to the pot or cup, it would generate bubbles, but that kind of bubbles would disappear quickly.
·       The gelatin-like tea energy bubbles that normally can only be found with teas that are pure and non-toxie, i.e. tea made from organic tea or wild tea.  Those tea energy bubbles are like glue floating on top of tea surface that did not move or disappear even I rolled the cup several times on my hand.

 ·         The taste definitely is what you smell what you get, except much richer and finer dried sweetness that mix with peach, flora and fruit.

·         Does not develop bitter taste even with longer infusion.  Has smooth mint after taste in mouth.

Brewing

Quantity vs water

-  1:50 of 1:75 if you like to brew your tea in Kungfu tea ceremony style. 

- 1:100 if you prefer mild and smooth tasting

Tea ware selection

- Glass, porcelain or Yixing tea ware

Water temperature : 90 – 95 Celsius

Infusion time

- Short infusion time for Kungful tea ceremony, it is matter of few seconds, definitely less than a minute

- For normal infusion,

The 1^st infusion: 1 minute

The 2^nd/3^rd infusion: 30-45 seconds

4^th and onwards: 1 minute

Multiple infusion : 6-8 times 

Please contact us for more information, Email: info@chinese-tea-arts.com 

Life is like a cup of tea

Energy bubbles of tea

On top of the suface, the organic tea that I've brewed gave a kind of gelatine-like bubbles. The color of tea appeared in a very beautiful mirror and tranquility effects.

Of course if you pouring the water into pot or cup fast, there will generate some bubbles; but that bubbles will quicky disappear and is not same as the gelatine-like bubbles that can be found with organic tea. In Chinese such gelatine-like bubbles has another name - 茶氣 (Cha Qi) meaning energy from tea.

However, not all kind of teas could have this gelatine-like tea energy bubbles. According to my experience it can only be found organic teas which I believe it has something to do whether the quality is pure and non-toxie or not. In other word, the small gelatine-like tea energy bubbles give us signals for pure quality, and pure quality tea not only allow you to enjoy a genunine flavor and uncompromised taste.

Life is like a cup of tea

So if only pure quality tea could generate such beautiful energy bubbles, then what is the difference in our life based on the basic philosophy of being pure and tranquil?

Mei Lan Hsiao

Belgium Chinese Tea Arts Centre

茶氣

有機茶的茶湯面上會偶些許凝膠狀的氣泡久久不散開. 茶湯清澈純靜, 亮麗精華中又有神.

但是不是每種茶都有茶氣, 這根茶是否純淨無毒有關. 通常在有機茶湯面上會看的到這種令人開心的氣泡.

當然如果你快速注水, 那在壺中或是杯裡會產生一些氣泡, 但是那些氣泡會很快消失, 完全跟那種凝聚狀氣泡是不一樣的.  專家稱這種凝聚狀的氣泡為 "茶氣".

這種茶氣只有在料很純淨的有機或是生態茶中才會看到. 這跟茶的純淨與無毒是有關連的. 這就是為什麼有機或是生態茶對人的身體健康有好處.

人生如茶

試想, 只有純與淨能產生凝聚型的茶氣.  純淨的茶不但是對身體健康好, 同時更讓你能享受那天然的持續清香與甘順.  那茶與人生在世做人處事講求純敬雅儒原則又有何不同呢?

蕭美蘭

比利時中華茶藝中心

1995 Ripped Pu-erh Cake

Yesterday received a surprising and wonderful gift from L.C. - an aged Ripped Puerh cake

L.C. bought it in Shanghai few years ago, the seller told her at that time, the Pu-erh cake is more than 10 years or may be 15 years old.  There is no date of making at the back on the rice paper package 

But at the front, there is a printing "傣曆年1359" (Dai calendar year 1359), so I asked my friend in Yunnan to check it out for me.  According to the calculation, this tea should be made in the year of 1995. 

There are few things I noticed from this Puerh cak: 

1. it apparently is a hand-pressed with stone mole Puerh cake by using the big leaves type of old tea trees from Pu-erh(Si-Mao) region. 
2. It is a ripped pu-erh but not raw pu-erh 
3. It is made from one single ingredient 
4. There is no damped flavor, it means this cake has been stored in a dried manner for post-fermentation. 
5. L.C. knows not much about tea, so she kept this cake in her kitchen where is not an ideal place to store the tea 
6. May be because of problems with the quality of raw leaves or the later storage or because of the aging of ripped pu-erh, so there is no clear flavor from the dried leaves
7. The tea color, however, is in very clear and beautiful amber color, but the tea flavor is not very clear 
8. The taste is still smooth and dried sweet, not bitter even with a longer infusion.  Has very mild woody note after taste. But it's hard to describe its character. 
9. there is no doubt the tea has great strength to allow more than 10 infusions. 

Brewing

Quantity vs. water                    1:100 

Water temperature                   90 - 95 Celsius 

1st infusion                                1 minute

2nd influsion                             I increased the infusion time to 3 minutes, and the taste is still smooth and 

                                                     dried and no bitterness 

3rd- onwards                           I switched back to 1 minute, because I rather to enjoy it in light and mild                

                                                     fashion

* Belgian chocolate is a perfect side snack to go with this aged Pu-erh. 

Belgium Chinese Tea Arts Centre

info@chinese-tea-arts.com 

A cup of tea is simple & fun

When first learning tea and tea ceremony, indeed you have to remember the name of each step.  Because by knowing the rule, knowing how to enjoy creative freedom within the framework. 

However, once you familiar with each step, then should try to put the procedure name behind. Don't let the energy of memorizing each name constrains your creative freedom. 

Making tea is such joyful and simple thing, because all you have to remember is: 

Take a moment for yourself, reach for inner peace with simple breathing. 

Water love boiling, pouring water gently, allow tea dance gaily and joyfully. 

Preparing tea requires concentration, don't show off and handle it lightly. 

Serving tea with heart, a genuine sincerity and gentle love. 

Tea is more than a tea drink. 

Holding the cup with a grateful mind

There are priceless humane value behind each leaf.

Tea brings you a moment of eternity

You can be alone but never feeling lonely. 

Mei Lan Hsiao 

Belgium Chinese Tea Arts Centre

info@chinese-tea-arts.com  

Mulberry Tea

There are many positive descriptions about Mulberry leaves in Chinese ancient medical guidebooks such as “Ben Zao Gan Mou” and “Shen-Non Ben Zao Jing”.  Not only is being used in Chinese traditional medicine, but also can make tea from it and is eatable.

Ancient documented health benefits have been further rectified in recently scientific medical research.  According to the research, Mulberry tea leaves contain  various Vitamins and minerals, including Amino Acid, Carbohydrate, plantfibre, Magnesium, Zinc, Iron, Copper; also 18 different types of Gama Aminobutyric acid, Tea Polyphenols, rough protein and fibre, dissolvable sugar.  Also it has very rich Vitamins, such as B1, B2, Vitamin C, Carotene, Chlorophyll, and Alkaloid, etc.

Mulberry trees are extremely sensitive against any pesticide, can only grow in a natural organic environment. Mulberry tea tastes very sweet and a slight astringent but without any caffeine. 

Mulberry tea has many health benefits:

1.      reduces blood pressure and cholesterol

2.      restrains the accumulation of fat

3.       restrains the development of blood clusters

4.      restrains the reproduce of bacteria in intestines

5.      restrains the generating of harmful oxidants. 

6.      has noticeable effects for diabetes mellitus

7.      relieves cough, reduce fever, eliminates fatigue, can subside swelling, purify blood,

8.      helps to remove dark pigment

9.      accelerates blood circulation that to improve skin condition that eventually result for anti-aging. 

Brewing 

             Quantity: water            1:100

             Water temperature     95 Celsius 

             Tea ware selection      Glass or porcelain tea ware 

             Infusion time                1min. (max. 3 minutes)

             Number of infusion     4-6 

• Dried leaves: The color of dried leaves is very dark as if black tea in more rough and stronger twig shapes.  It seems being heavy roasted with a rich sweetness flavor
• Tea color: In rich amber yellowish color similar as heavy fermented and roasted oolong.  The room is full of nature silk-like sweetness aroma. 
•  Taste: What you smell what you taste. The taste is sweet with a slightly astringent after taste, but it is same as tea made from Camellia sinensis because Mulberry tea does not contain Caffeine.  The after astringent taste is most likely from Alkaloid.
• It can be infused at least 4 times,at end I increased the infusion time to 3 minutes and were able to infuse it for 6 times. 
• As I mentioned above, Mulberry tea is eatable.  Afterwards can make a cold plate by mixing it with some salt, soya sauce, vinegar and  sesame oil.

We will be delighted to provide tea samples to European medical research institutes who want to study its health benefits for diabetes for further research.

Please contact us for more information:

Belgium Chinese Tea Arts Centre 

Email: info@chinese-tea-arts.com 

Tel: +32-49-50 68 99

3 steps for a simple breakfast tea

Often people asked me if I prepare my first cup or pot of tea as the way I do in the tea ceremony.  Actually preparing a pot or cup of tea is very simple and it does not take that long time.

http://www.chinese-tea-arts.com/blog/2012/08/14/a-simple-breakfast-tea/

What is my opinion on dry storage of Puerh tea?

Yesterday received a question about aged raw Pu-erh (Sheng Puerh):

A Singaporean tea friend tasted her raw Pu-erh and said the taste went flat because of the low humidity. What is your opinion on dry storage? 

Do you really need to keep raw Puerh in high humidity level? 

Answer: 

There are two ways of storage for Puerh tea.  One is applying high humidity manner which can speed up the further fermentation but there are risks for tea to develop unpleasant odor instead of transformation.  The other one is to store tea in dry humidity manner which allows Puerh tea to transform in more nature manner.  

Tea is simple but complex and every kind of tea has its unique characters.  People could have different preference about how would they like.  Personally dry storage that allow tea to transform in a natural manner is my preference.  Of course, it is very important to ensure tea is stored. in a air-flow and proper with mid-range humidity environment. 

Since I did not have a chance to see and taste that tea, so it's difficult for me to draw any conclusion about why her tea tasted flat and has developed unpleasant or harsh taste on her throat.  Puerh is a unique traditional dark black tea from Yunnan, China, which is even more complicate than Oolong tea to learn and to appreciate. 

To understand that problem, I do  believe the following basic questions should be asked: 

1. That tea was made from what kind of tea tree in Yunann? 
2. From which mountain/region in Yunnan? 
3. How it was made? 
4. Which year was that? 
5. What kind of quality classification? 
6. Is it pure Puerh made from one single raw tea or mixed teas?
7. How it was stored? 
8. How long it has been stored? 
9. How she managed the wakening process? 
10. How did she brew that tea? 
11. Last but at least, What is her personal preference and what is yours? 

I did, too, dislike Puerh the unplsant taste on my throat before 2002.  The visit to Xishuanbanna in 2002 was a critical turning point in my tea learning journey when I had a chance to taste the pure and fine quality Puerh tea. 

What is 10 years experience and learning for Puerh tea?  Indeed I have had some bad experience before 2002, but 2002 has opened my eyes for Puerh tea.  Tea is a non-stop learning journey, today still consider myself as a happy "young student" for Puerh tea.

The nature humidity changes in different seasons, therefore, regular check and control the storage humidity is necessary.

Concerning the tea selection, I apply the same criteria for Puerh tea as I have for other kind of teas: 

1. Nature environment protection, after all, we only have one planet.  

2. Prefer nature Bio, min. organic, because that is the key to ensure pure taste with authentic quality

3. Respect the local people and help them to preserve their unique and good old traditions

As to the storage, it is important to ensure the storage environment has good air-flow and it is in a proper environment where has reasonable humidity level, not too dry but definitely not too high humid as well.

Tea aging is a long and slow transformation process that need time and patience.  Each Puerh tea, either raw or ripped, has its own unique characters that we need to learn, respect and follow its natural temperament. 

Mei Lan Hsiao 

Belgium Chinese Tea Arts Centre 

Tea Review - 2012 Royal Puerh Ripped tea cake

TEA TASTING REVIEW

I used 3g in a 250ml Yixing teapot

Water temperature: 90 - 95 Celsius

Infusion time: less than 2 min

After rinsing twice, came with the 1st cup

Even though it is a pretty young tea that picked and made this year, so the flavor and taste are yet to be strengthened. 

However, it is very drinkable already.

I was amazing by its soft and smooth taste. 

Aroma is a mixture of plum and woody notes. 

Mouth feels dry but not a bit of astringent after taste

Sensed the tea has not yet released its full strength. 

So I changed my strategy; 

increased the infusion time to 4 minutes starting from the 2nd cup

2nd cup

As you can see that the tea color got a little darker than the first cup

but the taste remained soft and smooth

There was no significant up and down, the taste stayed firm but soft & smooth

3rd cup

4th cup

After 4 infusions, not much change or drop of taste. 

It has no sign for weakening yet. 

Well, I am still enjoying it.

PUERH - Puerh Cha Wan Zi 1998

New Arrival 

Puerh Cha Wan Zi

What is Cha Wan Zi? 

If you cook rice in a wok, at end you will get some crispy left-over at the bottom. 

It smells and taste good. 

Cha Wan Zi  is the "left-over" of tea in the grilling wok in the tea process. 

This particular Cha Wan Zi is made from the tea process of ripped Puerh tea. 

It does not look as pretty as fine quality tea cake or loose leaves Puerh. 

It is very well dried but easy to break into pieces. 

It looks grayish brown but without any choc or smoky flavor or taste

As matter of fact, the flavor and taste have been further softened throughout years. 

Location: Monghai, Yunnan, China 

Year of picking& processing: 1998

For more information

Belgium Chinese Tea Arts Centre 

Mei Lan Hsiao 

Email: info@chinese-tea-arts.com 

Tel: +32-494-506899

PUERH - "Bu-Lang" Puerh Mini Tea cake

New Arrival

Bu-Lang 

Puerh mini tea cake 

200g

A raw Puerh tea cake made from ancient tea trees in Bu-Lang region, Yunnan, China. 

The pure and greenish aroma will guide your mind to that wide nature where you find tea trees more than 2 floor high. 

Imaging watching tea pickers standing on top of trees picking beautiful young buds that were still covered with white hair, or young leaves. 

Even though it is still young, but you can already enjoy its refreshing green and smooth flavor and taste. 

It's picked and processed on 20 March 2012.

Made from  ancient tea trees with one single pure ingredient.

The color might get darker but the flavor and taste will become finer throughout time

For more inforamtion

Belgium Chinese Tea Arts Centre 

Mei Lan Hsiao 

Email: info@chinese-tea-arts.com 

Tel: +32-494-506899

PUERH - Moon Shine White Puerh tea cake

New Arrival

"Moon Shine" 

White Puerh Tea Cake 

357g

Young white tea buds picked from ancient tea trees in Monghai, Yunnan, China. 

It has a very romantic name: "Moon Shine".  It's made from young buds that were coated with white hair or with one young leaf; leaves. The look and flavor are fine and charming. 

The brilliant and pure quality that will  not only charm your nose and mouth but also sing to your heart.

The tea cake is made from one single pure ingredient. 

Picked and processed in May 2011. 

will get age gracefullly

Please contact us for more information

Mei Lan Hsiao

Belgium Chinese Tea Arts Centre 

Email: info@chinese-tea-arts.com 

Tel: +32-494-506899

PUERH - Royal Puerh Ripped Cake

New Arrival 

Royal Puerh Ripped Cake 

357g

Fine quality Puerh tea made from ancient tea trees. 

Royal Puerh means tea leaves are mainly from young buds. 

This unique fine quality ripped Puerh tea cake is made from one single pure ingredient.  

It's picked and processed in May 2012. 

As you can see that there are many young buds coated with golden hair. 

Even though it is still young, but it has shinny look and nice flavor.

A good tea base would allow better transformation throughout time.

Location: Monghai, Yunnan, China 

Please contact us for more information

Belgium Chinese Tea Arts Centre 

Mei Lan Hsiao 

Email: info@chinese-tea-arts.com

Tel: +32-494-506899