In Thailand these mushrooms are locally known as Hed Tup Tal (aka เห็ดตับเต่า) and if there was to be a mushroom version of puerh tea this local delicacy would be hard to beat. Very much in line with ripe puerh tea, Hed Tup Tal possesses an intensely dark color that varies from brown to black and despite their strong appearances both have gentle and mild characteristics. The mushroom tastes mildly earthy with a deep mushroom flavor.
Tuesday, November 22, 2016
Tuesday, November 8, 2016
Tuesday, October 25, 2016
The higher level of oxidation and roast imparts a darker color to the resulting tea. On a deeper level the effect of traditional Hung Shui from Dong Ding is considerably more soothing and comfortable, and ideal for those who have a sensitive digestive tract. As someone who is sensitive I am happy to share that I can drink traditional Hung Shui all day without any ill effects. By comparison the nuclear green oolong tea that currently dominates the market in Taiwan is noticeably more acidic and drinking too much leaves me feeling jittery and unwell.
Tuesday, October 11, 2016
Cleaning and sorting through things is not a particularly fun task so it helps to that there are interesting items that act as motivation for the process. Bringing these oolong teas out from the dark was definitely an incentive.
Tuesday, September 27, 2016
The Menghai TF recipe teacake consists primary of plantation leaves that are chopped, rolled and blended together. It is a category of raw puerh tea that has a proven history of successful long term storage.