Through the Lens - Photo Collection 1

Appreciating the visual beauty of the tea leaf. A close up look at the beauty and transformation of various type/category of tea from different regions, at varying maturity of age, induced fermentation under the process of production and subsequent storage.

Tea Session - 1960s Liubao (HK Storage)

The age appearance of the 1960s Liubao tea

The history of Liubao can be traced back to China’s Qing Dynasty. Many sources credit the production of liubao tea as being the origin for the practice of “wet pile fermentation”. This process would transform the tea’s astringent character through warmth and humidity, inducing a unique course of fermentation that would result in a soft and mellow tea. The process of wet fermentation would later be carried over to puerh tea and altered leading to the production and emergence of ripe puerh tea in the early 1970s.

Understanding and Appreciating the Qualities of Age Tea

Very old Guang Yun Gong teacake, 40+ years old

An increasing number of tea enthusiasts are interested in age tea and have started collections with the hope of nurturing and aging their own tea. Being a tea collector myself of almost 20 years I can attest that it is a wonderful and fulfilling hobby. In this article I would like to share my experience through what I have encountered with the process of aging and the qualities that are enjoyed in age tea.

1960s Chong Shi Cha (aka Worm Tea)

Old Chong Shi Cha is black with a tint of grey. High quality black pearls will display good physical form and uniformity with minimum debris. The aroma is rich and sweet giving of an alluring candy like licorice fragrance.