Hou De Tea Blog

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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Enjoy : )
Guang




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

Sunday, January 1, 2006, 10:56 PM -

January 2006 Newsletter

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