Jasmine Pearl Mystery Cache
logsplitter1: it was fun.
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Oh MY
Here are 2 of my favorite teas and differences.
四十 三十六七八七 Jasmine Peral
Tea leaves are harvested in the early spring and stored until the late summer when fresh jasmine flowers are in bloom. Jasmine flowers are picked early in the day when the small petals are tightly closed. The flowers are kept cool until nightfall. During the night jasmine flowers open, and release their fragrance, and this is when the tea scenting takes place. There are two main methods used to scent the tea with the jasmine.[3] In one method the tea and flowers are placed in alternating layers; [4] in the other, the tea is blended with jasmine flowers and stored overnight. [2] It takes over four hours for the tea to absorb the fragrance and flavour of the jasmine blossoms. The scenting process may be repeated as many as six or seven times for top grades such as Yin Hao.[2] The tea absorbs moisture from the fresh Jasmine flowers so it must be dried again to prevent spoilage.
八零零三一三八 Oolong
Oolongs have inspired the Chinese and the Taiwanese for centuries with their full-bodied brews and fragrant aromas. These teas are partially oxidized and thus fall between the blacks and greens in the four tea families. Oolongs, depending on their origin and the skills of the tea master, can be light and fragrant or deep and roasted. Chinese oolongs generally tend to have a darker roast and fruitier nature than Taiwanese oolongs, which are generally greener with a more floral aroma. Fine oolongs are meant to be infused several times, with different flavor notes released during each steeping.
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(Decrypt)
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