TGFOP Tea Reviews (c) Silverneedles est.2005

Tea Reviews

I love tea. These are my “tasting notes”, organized by type. Some have pictures (usually of tea… :D). “tea“ = alternative/original/westernized name VAR = varieties of that tea (tea) = additional varieties ^ = link to info Thank you for visiting, enjoy…
B l a c k T e a
	Just Black Tea/ unblended, unflavored, etc:
		China black tea “hong cha, red tea, congou“
			Qimen “Keemun“^ VAR: Qimen Hao Ya (A, B), Qi men Mao Feng “Hair Peak”
			Yunnan “Dian Hong“^ VAR: Yunnan Black, Yunnan Gold, Yunnan Gold Tips
			China ‘true black’ tea “hei cha” VAR: Fu bricks, Liu an, Liu bao
		India
			Assam^, Darjeeling^, Ceylon^, Nilgiri^, Sikkim
	Black, Blends:
			English Breakfast tea^, Irish Breakfast tea^
			Chai Masala^
	Black, Scented/ Flavored:
			Earl Grey^
			Souchong, Lapsang Souchong^, Smokey Souchong, Russian Caravan^
			Jagertee^ = black tea + rum
					oolongs, wulongs
O o l o n g ” W u l o n g” T e a
	Green/ partially oxidized/ fermented wu-longs “jade oolong”
			High Mountain Oolong “Gaoshan Oolong”
			Tie Guan Yin “TGY, Iron Goddess of Mercy, Iron Buddha, Ti Kwan/Kuan Yin”
			Fo Shou “Buddha’s Palm”, “Monkey Picked“
			Bao Zhong “Pouchong, Wenshan Baozhong“
			Dong Ding “Tung Ting , Frozen Peak/Summit”
			Alishan “alisan wu long”
					oolongs, wulongs dark, fermented
	Dark/ oxidized/ fermented wu-longs “amber = baked, champagne = fermented”
			Champagne Oolong, Fujian oolong, Formosa Oolong
			Bai hao Oolong “Oriental Beauty, Dongfang Mei Ren“
			Dancong “Phoenix oolong, Feng huang dan cong”
			WuYi Oolong “wu yi yan cha, rock oolong” (the WuYi & YiWu Master: MarshalN)
				Qi Lan “Rare Orchid”
				Xiao Hong Pao “Small Red Robe”, Da Hong Pao “Big Red Robe”, Rougui “Chinese Cassia”
				Shui xian “Shui Hsien, Water Sprite”
				Shui Jin Gui “Golden Turtle”
				Bai Ji Guan “White cock/rooster crest”, “White Cockscomb”
					green tea
G r e e n T e a
	Just Green Tea
		Japan ^classification
			Sencha VAR: Shincha (1st harvest), Asamushi, Chumushi, Fukamushi (long steamed)
			Gyokuro (shade grown), Matcha (shade grown, powdered), Guricha
			Hojicha “Houjicha” (baked), Kukicha (stems), Bancha
		China “lu cha”
			Longjing “Lung Ching, Long Jing, Dragon Well” VAR: ming, yu qian “1st, 2nd plucking”
			Bi Luo Chun “BLC, Pi luo chun, green snail spring”. Gunpowder
			Mao Feng “huang shan mao feng, yellow mountain fur tip”
		scented mixed green tea flavored
	Green Scented/Flavored/Mixed
			Jasmine
			Genmaicha^
			Touareg =green + mint + alot of sugar
			Kashmiri pink chai^ =green+baking soda+sugar/salt+sprinkled nuts …sounds good!
					everyone’s favorite: pu erh tea
Pu-erh “pu’er, pu’erh, pu-er cha, pooer, po-lay, pu-lay, pooh-erh”
			looseleaf pu’er, Maocha = raw pu’er loose leaf
			Shaped: tuo cha “bowl”, bing cha “cake, beeng cha”, brick
			Sheng pu “raw, green” // Shu pu “ripe, cooked, black”
					here comes white teas
White Tea
			Chinese white tea “bai cha”, Indian white teas, Darjeeling.
					otd tea
Ready to drink Tea “RTD, Bottled Tea, iced tea”
					herbal teas
Herbal ‘tea’ Tissanes
	of leaf: rooibos, mint, Kuding cha “Ku Ting, Wu Tang, Bitter stalk tea, Qing Shan Lu Shui“, Yerba Mate^
	of flower: chamomile, rosebud, linden “lime, tilia”
	of grain: barley^ “JP: mugicha, KO: boricha”
					not my thing
Display teas, flower tea etc don’t like those, some have glue (i don’t eat glue, i don’t sniff glue, so …no).