Jaq James

Throughout history, Chinese tea lovers have known that superior water can turn an inferior tea into a palatable tea, while, conversely, inferior water makes a superior tea second-rate. The importance of water has been eulogized in poetry and literature throughout the dynasties of the Middle Kingdom. “Eighty percent of a tea rests in one hundred percent of the water.” ~ Da Fu Zhang, The Grass of Parnassus House, 1630 AD Which water is considered superior in China today for brewing tea?

Wang Hai pre-Qingming green tea Tasting Notes Wang Hai tea is a complex, delectable green tea. The 2019 vintage sells for $25 for a 62-gram canister. Consider a daring variation by steeping this tea at 100 degrees Celsius for 15 seconds. The result is a deliciously sweet, creamy, caramel toffee flavor. Lower temperature to 80-90 degrees Celsius for following infusions, adding an extra 15 seconds to each steeping.

Golden Flower Dark Tea cake Fungi are in the spotlight. Enthusiasts praise the health benefits of Chaga mushroom tea, eagerly quaff the handiwork of kombucha colonies, and sip coffee mixed with powdered medicinal mushrooms. The beverage world is popularising chaga, cordyceps, and maitake, making these medicinal mushrooms much more accessible. Fungi have always played a significant role in traditional Chinese medicine.