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New tea sea
Friday, October 23, 2009
Posted by 醉茶生 at 02:40 PM | Comments (5) | Permalink
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Making tea kungfu style needs a tea sea (a cumbersome translation of
the Chinese 茶海 or 茶盤).  The function of the tea sea is to act as a
drip tray for all the spills that occur naturally as part of the
tea-making process.
I travel a lot and the tea sea is the most cumbersome part of a
Chinese tea set.  The best ones are made of heavy ceramic and are
easily broken during transport.  My last one was plastic, but even
that succumbed eventually to ill treatment, so I was pleased to see a
reasonable sized bamboo one on sale in Singapore on Mosque Street.
The rectangular packaging (compared to the traditional round shape of
a tea sea) made it easy to pack into my suitcase and bamboo is far
less likely to break than clay.  The price of 25 Singapore dollars
(USD18 or GBP11) meant that if it did break, it would not have caused
too much heartache either.


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Previous Entries

Da Hong Pao 大红袍 (Big Red Robes)
Monday, December 10, 2007
Posted by Miss Neddy at 03:23 PM | Comments (2) | Permalink
Categories: Tea Da Hong Pao

Possibly the most famous tea from the Wuyi Mountains, from which hundreds of famous and popular teas originate, Da Hong Pao is one of the 四大名樅 or Four Great (Tea) Bushes. It is certainly the most expensive tea auctioned, as 20gm of the tea leaves can be sold for US$25,000.…

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Gao Shan 高山 (High Mountain) - Part One
Friday, December 07, 2007
Posted by Miss Neddy at 03:20 PM | Comments (7) | Permalink
Categories: Tea Gao Shan

This is a Taiwanese tea, and can be grown in a number of high mountains in Taiwan, such as Alishan 阿里山, Li Shan 梨山 (Pear Mountain) or Yu Shan 玉山 (Jade Mountain). The tea bushes are grown at altitudes higher than 1000 feet above sea level, which makes for very…

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Flavoured Teas
Wednesday, December 05, 2007
Posted by Miss Neddy at 03:15 PM | Comments (1) | Permalink
Categories: Tea Flavoured

In the Song Dynasty and before, tea was cooked, not steeped, and often the water used boiling the tea was already infused with various ingredients, such as orange peels, osmanthus blossoms, and even salt. The tea leaves were usually pounded and ground into dust and compressed into dense cakes or…

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What else is tea good for?
Monday, December 03, 2007
Posted by Miss Neddy at 05:43 PM | Comments (8) | Permalink
Categories: Tea Other uses

If you have any old tea leaves which don’t taste so good anymore, don’t throw them away! Tea and tea leaves can be put to use in a variety of ways. Put the old tea leaves in a pot of boiling water and steep for at least 10 minutes. Sieve…

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Flower Teas
Wednesday, November 28, 2007
Posted by Miss Neddy at 10:58 AM | Comments (0) | Permalink
Categories: Tea Jasmine

There is a fashion now of handmade tea balls with flowers sewn into the balls. Various blossoms can be used, but one of the most traditional and most popular is the jasmine flower. The jasmine flower used for Chinese teas is quite different from the jasmine flowers that Indians use…

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DIY Bubble Tea
Wednesday, November 21, 2007
Posted by Miss Neddy at 10:57 AM | Comments (3) | Permalink
Categories: Tea Bubble

Bubble tea started out in Taiwan, and was sometimes called Boba because the term “Bo Ba” (波霸) is used to describe actresses who have very big breasts (”波” literally means “ball”). One of the most famous of the “Bo Ba” actresses during the time the bubble tea craze started in…

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Wulong tea
Wednesday, November 14, 2007
Posted by Miss Neddy at 10:53 AM | Comments (2) | Permalink
Categories: Tea Wulong

My favourite kind of tea, it encompasses a broad range of flavours, colours, textures and names. Taiwan is famous for its wulongs, such as the Dongding (冻顶) , Alishan (阿里山), Li shan (梨山), Gao shan (高山)(these are all names of mountains, as the best Taiwanese teas are grown at high…

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