Hou De Tea Blog

Friday, May 19, 2006, 11:55 PM ( 2 views )
We just returned from our vacation in Taiwan. We visited several tea plantations in Nan Tou county, including Ming Jian, Zhu Shan, Lu Gu and Shan Lin Shi. Below we would like to share our photo album with you ^__^

2006 Visit to Nan Tou, Taiwan

Sunday, April 9, 2006, 01:25 AM ( 37 views )
San Ho Tang, the owner of the highly acclaimed "Xi" Double-Happiness Pu-erh cakes, kindly sent us the photos from their 2006 Yunnan harvest trip. Please click the picture below to see the album.

The owner, Mr. Chen Zhen-Wei, visits Yunnan every year to overlook the whole process himself, from harvesting, raw leaves selection, sun-drying, hand kneading, to the very final indoor drying. This year, he visited 10 remote regions. The photos here show some of his trips in Nan-Nuo mountain and Loa BanZhan region.

We will soon introduce his complete line of 2005 "Xi" Double-Happiness Hao to you. The 2006 line, including cakes/bricks and premium quality mao cha, will arrive in late May/June.

Enjoy : )
Guang @ Hou De

Friday, March 31, 2006, 12:11 AM ( 92 views ) -
This article is from No.15 issue of Pu-erh Teapot Magazine. I am glad to have their generous permission to translate their articles and share with you.

The title is "Yunnan Big-Leaf Tree Shai-Chin Mao Cha - the difference between the traditional method and the modern method". This is the first article in a series; the next one will discuss the modern machine process.

Please click the following links to enjoy the article. I will keep updating the translation of it. If you find any typo/grammar error, please feel free to let me know. I sincerely appreciate your help : )

Page 1

Page 2

Page 3

Page 4

The article points out at least two very important things:
(1) The kill-green is the most important step during the whole process. A properly done kill-green step should result in a clean and high clarity liquor. The aroma should be without grassy, sour, or any unpleasant smell.
(2) In the traditional shai-chin method, the highest temperature the leaves are ever exposed to is during the stir-frying kill-green step. The wok is first preheated to 100 degC. The kill-green step is done in 70~80 degC. The mild processing temperature of the traditional method preserves most of the leaves' bio-activity, hence the potential for aging.

Page 4 has several interesting pictures showing mao cha from 4 different regions.

Enjoy the article! I look forward to your comment/discussion.

Gaung @ Hou De

Sunday, March 26, 2006, 01:01 PM ( 141 views )
*** Thanks, All Samples Were Taken! ***

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Monday, March 20, 2006, 10:53 PM -
April 2006 Newsletter

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