tag:blogger.com,1999:blog-516171423954184083.post7792761817700057411..comments2024-01-29T14:41:37.418-05:00Comments on Life in Teacup: Concept Tea (2) - Red (black) Tea Dan Cong (紅單欉)Gingkohttp://www.blogger.com/profile/00717840609096741544noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-516171423954184083.post-78100242421485501412010-05-18T11:56:19.056-04:002010-05-18T11:56:19.056-04:00Thanks Flo, for the link and the information!Thanks Flo, for the link and the information!Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-2733290279350934932010-05-17T12:54:28.697-04:002010-05-17T12:54:28.697-04:00thx!
as tiny complement, just found this concise ...thx!<br /><br />as tiny complement, just found this concise text on Ying De Hong:<br />http://en.wikipedia.org/wiki/Ying_De_Hongflohttps://www.blogger.com/profile/01316268745250100800noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-36582147321095962762010-05-17T12:20:49.818-04:002010-05-17T12:20:49.818-04:00Hi Flo, the Guang Dong red tea in your link is Yin...Hi Flo, the Guang Dong red tea in your link is Ying De red tea, which is made from red tea cultivar, very different from oolong cultivar. The one in the link looks very nice. And as they say, the "golden ring" in tea liquor is a mark of very high quality red/black tea. <br /><br />Currently a problem (or maybe not exactly a "problem") in Chinese tea market is, there are so many tea varieties and techniques, and many of them don't get a good market share. On the other hand, the export of Chinese tea seem to includes only tiny amount of the very expensive tea and huge amount of extremely cheap tea (many of them are so cheap and entirely out of serious tea drinkers' consideration). I think there is a lot to do to get medium price products in western market.Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-8152710968942003922010-05-16T15:36:17.746-04:002010-05-16T15:36:17.746-04:00thanks for looking up Ginko :)
I was not aware of ...thanks for looking up Ginko :)<br />I was not aware of when Zui Jia Ren started, thx for finding.<br /><br />btw here is the page where Mr Hojo writes about his guangdong red tea :<br />http://hojotea.com/item_e/b04e.htm<br /><br />it does not seem at all to be Zui Jia Ren.<br /><br />it is true fine hong cha is much appreciated in France, as far as I can tell, but drinkers who practice gong fu cha and know about chinese teas will also seem to seek for high end, delicate hong cha. On the other hand, mass market carries lots of "thé noir" of all kinds.<br /><br />it would indeed be interesting to have an idea of how old and how usual such use of dan cong leaves (the way Mr Zhi did) can be. I would not be very surprised if this was something farmers have been doing for a long time but also a type of product that did not hit the market beyond local for some reason. <br />Likewise (but on a different register) "huang pian" (the yellow leaves of pu er, correct if I am mispelling) do not hit the market but tend to be consumed locally (yet I saw young cakes on sunsingtea site that seem to be pressed with yellow leaves). It does not mean that these products are low quality, market life has its history and circumstances.<br /><br />similarly (or nearly) I have heard of dan cong cha tou from Imen's site when she opened it, I was not aware of this before.<br /><br /><em>o brave new world<br />that hath such tea in it</em><br /><br />;)flohttps://www.blogger.com/profile/01316268745250100800noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-46587462253301283572010-05-16T12:56:30.417-04:002010-05-16T12:56:30.417-04:00To Sir William, I think the tea has most of the Da...To Sir William, I think the tea has most of the Dan Cong characters. But the flavor goes more to the back tongue than upwards to the nose. You know sometimes when you sip a good Dan Cong and close your mouth, the fragrance lingers between your mouth and nose for a long time. For this tea, such fragrance note is rather small. Instead, the back tongue and throat flavor is richer and stronger. Besides, the fragrance is a mixture of Honey Orchid, Almond and probably a bit of Huang Zhi Xiang, I think. In single bush Dan Cong, the fragrance is purer with clearer profile.Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-69671895874874221202010-05-16T12:50:01.795-04:002010-05-16T12:50:01.795-04:00Hi Flo, you are right! I didn't know about the...Hi Flo, you are right! I didn't know about the Zui Jia Ren and looked it up. It's a newly invented Dan Cong variety which came out in about 2005. I didn't hear people talking about it before and found very little information about it. I guess it's because the tea is made in small amount (by a famous Dan Cong expert) and doesn't circulate throughout the market. A few days ago I was thinking if red tea Dan Cong would be favored by western market, where people already love red/black tea. Probably that's why you found Zui Jia Ren in Paris!<br /><br />In Chinese market, especially in southern China, usually red tea doesn't sell as well as oolong. The tea I wrote about, could have been sold for a lot more if it were made into normal Dan Cong. And probably that's why there aren't more people experimenting on making Dan Cong into red tea. But it's interesting to see that red/black tea techniques have been either invented or more developed in recent years in various tea categories (such as Long Jing, Bi Luo Chun, and now Dan Cong).Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-5640454536235637592010-05-16T12:35:04.017-04:002010-05-16T12:35:04.017-04:00The process reminds me a bit of a Nilgiri Frost te...The process reminds me a bit of a Nilgiri Frost tea.<br />I actually enjoy the qualities that are brought out by that style of processing!<br />I assume many of the characteristics of Dan Cong oolongs are present in the taste?<br />That would make for quite an interesting tea!<br />Very informative post!<br />And to Fox; I am jealous. hahaSir William of the Leafhttps://www.blogger.com/profile/15366359211931253914noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-85147226549954341802010-05-16T07:59:43.567-04:002010-05-16T07:59:43.567-04:00dan cong made into red tea seems to be, if not &qu...dan cong made into red tea seems to be, if not "traditional", at least not new.<br /><br />I have been buying and drinking a red tea-dan cong for some time (for about 2 years), its name is Zui Jia Ren, I find it in Paris at my usual teashop.<br /> There is another teashop in Paris that sells this type of tea (not with that name though, with no particular name in fact), but I have not tasted theirs.<br /><br />It is a very fine tea, clearly atypical among hong cha, very smooth and oily texture; the one I have is more on the fruity side (with nutty aromas). long lasting flavor, delicate + yummy, and lots of brews!<br /><br />I am not sure whether it is always a "secondary" product (I mean, the use of leaves that under other circumstances would have been processed >>dan cong), or one made deliberately that way. I would tend to think that usually, it makes sense eg that if a producer ends up with leaves oxydised more than he first intended, then he would decide to push oxydation and make hong cha. some producers might also sort out leaves with intention to make hong cha with them.<br /><br />Akira Hojo has a tea which he describes as a hong cha from guangdong but made with a breed dedicated to this. a breed descending from dan cong arbor ? don't know.<br />It is then also imaginable that some species/small areas in guangdong got dedicated to such production with breeds not dan cong bushes, which would mean there are different kinds of "reds" in guangdong.<br /><br />lost of "if" and "maybe", huh ?<br />:)flohttps://www.blogger.com/profile/01316268745250100800noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-36438302795492993752010-05-15T19:58:38.989-04:002010-05-15T19:58:38.989-04:00Oh it's you! I thought I would send you some s...Oh it's you! I thought I would send you some samples first. Well, let me know if you would like try some other specific samples! Thanks!Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-80840674970161297922010-05-15T19:34:54.457-04:002010-05-15T19:34:54.457-04:00There. Just purchased two ounces of it on your sit...There. Just purchased two ounces of it on your site. I can't wait to try it. ^_^Ruqyo Highsonghttps://www.blogger.com/profile/18210517193033102532noreply@blogger.comtag:blogger.com,1999:blog-516171423954184083.post-69782368783250550212010-05-15T19:24:42.210-04:002010-05-15T19:24:42.210-04:00I like this. Finding the positive in something neg...I like this. Finding the positive in something negative. I would very much like to try this Red Tea Dan Cong.Ruqyo Highsonghttps://www.blogger.com/profile/18210517193033102532noreply@blogger.com