During man’s early years salt was a vital ingredient for survival. It meant food could be preserved and thus made available during lean times. This importance made salt highly prized and the salt trade brought immense riches to merchants who would coin the saying “salt was more valuable than gold”.
Monday, January 16, 2017
Monday, December 12, 2016
Tuesday, November 22, 2016
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 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.