During the presentation, we were served High Mountain green tea, Bai Mu Don white tea, Bailin Gongfu black tea (also considered a red tea), Benshan oolong, and two varieties of puerh (including 7581). My preference lies with green, white, and oolong teas and the Bailin Gongfu was especially wonderful.
As I have only recently been introduced to loose leaf tea, my knowledge is very limited. With that in mind, I have learned the following:
- Among other health benefits, white tea can lower blood sugar and is a powerful antioxidant.
- White tea can be picked wet.
- Oolong tea must be picked when it is dry and sunny. Due to heavy rains and flooding, half of the oolong crops were destroyed last year.
- White tea improves with age and doesn't turn bitter. Older white tea can command a much higher price. Puerh also ages well.
- Green tea does not improve with age and should be used up within 1 1/2 years. It should be stored away from light or its lifespan will be shortened to only 2 months.
- Benshan oolong smells distinctly of orchids after it has brewed.
- While not necessary, it may be preferable to blanch (rinse) tea leaves with hot water before letting them steep. It seems to "wake" the flavor of the tea.
- A law was passed in China that requires all tea to be marked with a date.
This was a great experience and I look forward to next month's tea event!
For more information on future tea events, please visit: Asia Pacific Cultural Center
I was told the "rinsing" of the loose leaf also helps get the little dusty bits off, making for better drinking enjoyment. - Wendy
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