ZHAOPING'S ANNUAL TEA OUTPUT

Tea Buddies, Visitors and Readers,

Do you know what is the annual tea output in Zhaoping Country of Guangsi Zhuang Autonomous Region ? Make a guess before you read further on this article.

Farmers pick summer tea in a tea plantation in Zhaoping County, southwest China, about 200 km south of Guilin on the Hongshichong River. With annual tea production of  7,030 tonnes of tea leaves and value of 705 million yuan. With this weight, there is no surprise for me to note that tea processing is a pillar industries in Zhaoping. On Feb 20, 2013, the farmers in Zhaoping, as photo above, were busy harvesting in some 6,600 hectares of tea plantation.

I have not visited this lovely city and its tea plantation before despite I have made several trips to other parts of China.

I was made to understand that this lovely city is not so popular amongst tourisms because it is not mentioned in the current guide book, but is totally unspoiled. A relatively easy day trip from here is Huangyao. Other sites include a beautiful tea plantation, a peaceful boat ride down the Gui River and a pleasant walk through the small river village of Shang An. The surrounding country-side is exquisite, with beautiful mountains and crystal clear rivers. Go and discover yourself and don't forget to tell us more about its tea in term of its uniqueness and characteristics..

The people were very friendly and quite happy to welcome tourists.  This is in line with the city's motto of "Green Zhaoping - ecological Zhaoping - modern Zhaoping" 

With this, we wish success to its green project for a betterment of tomorrow.

Before we end, you are encouraged to record down on your diary and remember to make a trip there.

Have a fruitful day everyday,

James Oh

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YUNNAN CHITSU PINGCHA

YUNNAN CHITSU PINGCHA

 

YUNNAN CHITSU PINGCHA, also called Yuancha, is manufactured from pu’er tea, one of the profound famous teas of the world. It was made through a process of optimum fermentation coupled with high temperature steaming and pressing.

It affords a bright red yellowish liquid with pure aroma and fine taste, characterised by a sweet after taste of its own. Hence, it has distinct characteristics from other teas.

 

To drink such a tea, you will not only find it very refreshing and thirst quenching, but it also enhances digestion apart from relieving your fatigue or intoxication. These benefits are commonly known throughout the world since many centuries ago.

Shape

Pu'er is compressed into a variety of shapes. Other lesser seen forms include: stacked "melon pagodas", pillars, calabashes, yuanbao, and small bricks (2–5 cm in width). Pu'er is also compressed into the hollow centers of bamboo stems or packed and bound into a ball inside the peel of various citrus fruits.

Image	Common name	Chinese characters		Pinyin	Description
		S	T
	Bing, Beeng, Cake, or Disc	饼茶	餅茶	Bǐngchá	A round, flat, disc or puck-shaped tea, the size ranges from as small as 100g to as large as 5 kg or more, with 357g, 400g, and 500g being the most common. Depending on the pressing method, the edge of the disk can be rounded or perpendicular. It is also commonly known as Qīzí bǐngchá (七子餅茶, literally "seven units cake tea") because seven of the bing are packaged together at a time for sale or transport.
	Tuocha, Bowl, or Nest	沱茶	沱茶	Tuóchá	A convex knob-shaped tea, its size ranges from 3g to 3 kg or more, with 100g, 250g and 500g being the most common. The name for tuocha is believed to have originated from the round, top-like shape of the pressed tea or from the old tea shipping and trading route of the Tuo River.[18] In ancient times, tuocha cakes may have had holes punched through the center so they could be tied together on a rope for easy transport.
	Brick	砖茶	磚茶	Zhuānchá	A thick rectangular block of tea, usually in 100g, 250g, 500g and 1000g sizes; Zhuancha bricks are the traditional shape used for ease of transport along the ancient tea route by horse caravans.
	Square	方茶	方茶	Fāngchá	A flat square of tea, usually in 100g or 200g sizes, they often contain words pressed into the square.
	Mushroom	紧茶	緊茶	Jǐnchá	Literally meaning "tight tea," the tea is shaped much like túocha, but with a stem rather than a convex hollow. This makes them quite similar in form to a mushroom. Pu'er tea of this shape is generally produced for Tibetan consumption, and is usually 250g or 300g.
	Melon, or gold melon	金瓜	金瓜	Jīnguā	Its shape is similar to tuóchá, but larger in size, with a much thicker body decorated with pumpkin-like stripes. This shape was created for the famous "Tribute tea" (貢茶) made expressly for the Qing Dynasty emperors from the best tea leaves of Yiwu Mountain. Larger specimens of this shape are sometimes called "human-head tea" (人頭茶), due in part to its size and shape, and because in the past it was often presented in court in a similar manner to severed heads of enemies or criminals.

Whatsoever it is, please don’t take our word for it. But try it yourself and taste it yourself. Kindly let us know your real experience, and share it through the comment column provided below.

To know more about my preferred pu’er tea of my own collection, a 2004 product of Menghai Tea Factory Xishuangbanna, Yunnan China, please click the link below:-

 

James Oh

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A PERFECT MATCH OF TEA AND DUMPLING

                                                             A PERFECT MATCH

Hi my lovely friends,

Dumpling festival was just over not long ago and trusted that you had a wonderful time during this festival. We believe some of you may have tried various sizes, shapes and types of dumplings, which can be easily obtained in my home country. This is at no exception to me and my family, especially since my eldest son had just come back from overseas this year and had missed this food very much.

As a result, this festival was given special extra attention this year. Dumpling, as photo above, is very much fulfilling to the stomach and it struck my mind as to what is best to go with it so as to ease the digestion. This led me to think of tea.

Do you agree with us that Tea is the perfect fix for such an effective role? We believe many of you may nod your heads in agreement with the title above. Having said so, it is also adviseable for you to continue to read the passage below and perhaps you may add in some convincing points to make this article even more interesting at the end of the day. Alternatively it may turn this to be a lively discussion topic at the comment column provided below. Whichever way it goes, we should make it as an useful platform for our exploration and development. Thanks for your kind participation in advance.

Before we proceed further, we would also like to highlight the well known fact about tea and its digestive properties. That's why you may see some decorators like to pair them with dumpling as a perfect match. We are deeply glad to find such a decoration became the lime light in the recent dumpling making and decoration competition camp held at the Batu Pahat Chin Kang Association.

The annual event held there was much more special this year, in the sense that it is the first time they brought in the single mothers. Besides that, they are also promoting this Chinese traditional culture to the community and celebrate the festival with others, especially the needy ones. We were told that this camp was divided into 2 categories - dumpling making class and dumpling decorating contest.

It was reported that there were some very positive and encouraging feedback from the participants. They found it very wonderful especially to have celebrated the festivity with mothers, who are learning together with their children as how to make dumplings, apart from having a fun, joy and excitement fulfilling activities.

No surprise at all that such a success will drive the association to hold more of such camp next year, such as bringing it to schools. We, of course, at tea art blog, are very glad to see this healthy and long preserved culture being maintained, but also spread further to the schools. Who knows, one day it can even turns to a cooking course, as more people can acquire such a skill either for a living or other purpose of their choices.

Thanks for your time and effort to read this article. Please spread it to your circle of friends if you find that it may enrich their lifestyle.

James Oh

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ROCK TEA - DA HONG PAO

DA HONG PAO

Dear Readers,

I have tried "Da Hong Pao" teas several times, but I can't recall which type they  belong to. I ONLY begin to realise lately that there are two main types, that is either from Upton or TeaSource. However, there are other couples Wuyi Rock teas from Jing [drums fingers impatiently]. To have a better understanding of the potential of these teas, I'd really like to hear from some of you how you feel in terms of quintessential example of a Big Red Robe or other Wuyi rock tea.

Any other recommendations?  I must admit that price is a consideration factor, but I willing to try even fairly pricey teas like the "Exquisite" or "Tribute" DHPs. Thanks in advance!

I have tried one of the rock tea, tasting like wine. I can feel the heat all over my body and my faces too turn into red as well. That was my first experience which my contact had told me that it is a rare tea, which found only in a very old trees at one of moutains in China. May some of you share out your experience on rock tea.

I also made to understand lately that there are 4 famous wuyi teas, namely Si Da Ming Cong, Da Hong Pao, Tie Luo Han, Shui Jin Gui and Bei Ji Guan. Especially Bai Ji Guan, rarest of them and very unique flavor. Whereas Rou Gui and Shui Xian which are reminiscent of Da Hong Pao somehow. Can anyone tells us more.

For your easy reading, append below, please find a short briefing from Wikipedia

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Dà Hóng Páo (大红袍) is an important Wuyi Oolong tea. Legend has it that the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated. At one point, less than one kilogram of tea was harvested from these plants each year, of which a portion was retained by the Chinese government. In 2005, the remainder of this original and real Da Hong Pao was auctioned, with an initial asking price of 4000 RMB/100 g, but often reaching tens of thousands to millions of dollars per kilogram^[1][2]

In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.

Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the soil, and location of these later generation plants is used to grade the quality of various Da Hong Pao teas. Some online tea shops have marketed Da Hong Pao as an oolong—it is unclear whether their varieties are not fully fermented as traditional Da Hong Pao tea is or they have errors on their sites.

Xiao Hong Pao, or Small Red Robe refers to Da Hong Pao grown from plants of fourth or greater generation, but the term is rarely used. In some cases Xiao Hong Pao is simply sold as Hong Pao, presumably for marketing purposes.

Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.

James Oh

Skype me at james.oh18

ROCK TEA

Hi! Folks,

ROCK TEA may be for some of you, your favorite tea. As far as I am concern, I still recall my experience in one of those times, that nearly made me feel like tasting wine. However, I cannot recall this rock tea that make me believe that the effect exactly like wine, not only turned my face red, but also warmed my body. Thus enhanced the blood circulation around my body.



Lately, I read about Wuyi Yan Cha (Wuyi Rock Tea) that claimed to have a distinctive taste of sunburned mountain rocks, it was also reported that numerous types of tea are produced around Mount Wuyi, which is the origin of the real Da Hong Pao tea (most expensive tea in China) and Lapsang souchong, further described in Wuyi tea.


Wu Yi Tea also claimed to be the most powerful natural weight loss solution. For those who have used this weight reduction program please come forward to share your experiences. I was told that it is a unique combination of ingredients working synergistically for efficient weight reduction when combined with healthy diet.


This famous tea, also known as a type of "oolong tea" from Fujian province is found in the gaps of rocks on Wuyi Mountain, making its cultivation difficult. As a result, it is also very pricey due to its rarity. The leaves are usually hand-rolled and pan-fired at their aromatic peak. Thereafter they are charcoal-fired in small batches to produce deep green color and rich flavors. When brewed this tea tend to produce a smooth aroma with a deliciously sweet, roasted taste. This tea will continue to taste great even after many infusions.


For those who have not tried it before, I suggest that you give it a try and share with us your experience. Who knows you will love it after your discovery.


James Oh






Skype me at james.oh18

HOW TO MAKE TEA EGG - VIDEO

World's Most Powerful Fat-Burning Tea!

Dear friend,

Please click at the title to watch the video on the world's most powerful fat-burning Tea.

BAK KUT TEH ( NON HALA FOOD)

BAK KUT TEH ( NON HALA FOOD)

Hi! folks,

The weather of this morning is cold and wet, it triggers me to have Bak Kut Teh to keep me warm,however, I enjoy this delicious food. Bak Kut Teh, which is basically pork cooked in herbal soup has Klang as its birthplace. It began with cooking meat in herbal soup so as to give strength to the hard working labourers who worked at the port. Later on it evolved into so many varieties, thicker, thin soup and dry type as well. 

Now, it is so famous that you can find Bak Kut Teh stalls in most parts of Malaysia and Singapore, with their signboard of “Klang Bak Kut Teh” to attract customers.

Kedai Makanan Seng Huat, popularly known as the Restaurant “Under the Bridge”, is located along the same row of shophouses next to the Port Klang KTM station. The other landmark you can look for would be the Ibu Pejabat Polis Daerah Klang. 

One obvious thing you will notice, when you walk into this restaurant, is that many kettles are placed strategically around the tables. These kettles are used to boil water for customers to brew their Chinese tea, which customer bring along or select from the basketful of tea leaves in bags by its waiters.

Then you will be given a number of small Chinese tea cups, depending on the number of your group, with one equally small tea pot for you to brew your tea. Here, can someone tell me why tea is chosen as companion of Bak Kut herbal soup?

There are variety of pork, from different parts of pig's body, you can choose from: fatty, lean, half-fat / half-lean, ribs, leg, spare parts such as intestines, stomach. You may eat with either white plain rice or mixed rice with fried shallots for a fragrant taste.

The soup is flavourful, with a reasonably strong hint of herbs though not overwhelming and the meat is really tender, which sort of melts in the mouth as a result of long hours of cooking. To add more excitement, you may add Yau Char Kuey (deep fried rolls). If you prefer it to be slightly crispier, then I suggest that you don't expose it in the herbal soup for too long. Nothing beats eating Yau Char Kuey shortly after it is fried.

The shop is open everyday from 7.00am till about 1.00pm and reopen from 5.00pm till about 11.00pm.

Here, I like to stress that tea is so highly appreciated everywhere and even the herbal soup best goes with Chinese tea, as its name suggested. Tea again is regarded as a good companion, as good contributor, in the Chinese community as it sets good example to its people.  

So, next time if you go to Klang, make sure you try this. Otherwise, your trip will not be complete without it. 

James Oh

Skype me at james.oh18

10 WAYS TO REALLY FIND TEH PRICE OF TEA IN CHINA

Hi! Folks,

Recently I also received an email from a blogger called Jessica Hulett who is so kind to share with me the article that they had just posted on their own blog.

Her kind thoughts and proposal for posting of her article in my blog is well accepted by me to mark a good kick start our co-operation to enrich my blog readers further. Thank her so much for her concerns and action.

As such, I am without any hesitation agree to it and append below is her article. Hope you enjoy it.

10 Ways to Really Find the Price of Tea in China

Posted on March 17, 2011 by admin

If you grew up like I did you may have heard your parents say a few times “What does that have to do with the price of tea in China?”  Well, I must confess that I have started using that same saying on my children and guess what?  They are now old enough to call me on it and throw it back in my face.  So now we have banter back and forth around variations of the “price of tea in China” saying.  Before I knew it, the whole thing got a bit out of control and I simply had to find out how I could know the price of tea in China daily. And thus, this list of 10 places to find the price of tea in China online was born:

1. Chinese Tea Store: This site offers a wide variety of authentic Chinese teas for a reasonable price. You can order as little as 25 grams or as much as 200 grams of tea.
2. Tea Trader: This tea trader site lists its Chinese teas in Canadian dollars and sell as much as 500 grams per premium tea.
3. Yixing Teapot Sale: This tea seller has a wide assortment of aged teas and special grade teas for a reasonable price.
4. Golden Teahouse: Check out Golden Teahouse’s collection of fine Chinese teas and monthly specials you don’t want to miss!
5. Chinese Tea Wholesales Center: If you’re looking to buy your tea at a good price, you need to check out this wholesale center that offers premium Chinese teas in bulk.
6. China Tea Mall: China Tea Mall gives you a thorough price guide and detailed tea description to make purchasing even easier.
7. Grand Tea Company: This Hong Kong-based company offers a wide variety of traditional and specialty teas in several different weights.
8. The Whole Leaf: The Whole Leaf sells just that – whole leaf tea, not tea bags. This purer form of tea is sold by the ounce or quarter pound.
9. Chinese Tea: This site offers a wide variety of traditional and aged teas and a dose of tea history for you to enjoy.
10. Chinese Culture: Check out what this online market has to offer and shop around for their special tea deals.

If you aren’t familiar with the origins of the saying, it’s not particularly complicated and dates back to the 19th century when the price of tea in England was particularly high.  It was actually highest when the first ship arrived back from China after their harvest. The ship owners would pay for the crop in China and then race back to England to try to get there first (since the first ship back got the highest payment and each subsequent ship got less). 

This became known as the tea clipper races.  So basically the saying evolved from those last ships that made it back complaining of the price they were getting in England and the response being what does that (the current price of tea in England) have to do with the price of tea in China?

Please share with us your view/experience. Thanks and stay tuned.

WATER

WATER

Hi ! Tea folks,

As some of you may be aware that water is the main component of brewing the best possible tea, apart from having good quality tea. As such, we cannot afford to ignore the significant importance of water. It has two great impacts on tea in term of type of water used and at what level the water is boiled.

In today's article, I am going to focus on the latter to ease the understanding. So, the question arises here is to what level the water should boil at. To answer this question, we need to know what type of tea you are brewing. Append below I have listed down  some useful guide for the respective type of teas:-

a) about 70-80 degree C for green tea;
b) 85 degree C are good for white or lightly oxidated Oolong teas;

It is interesting to know that the ancient tea masters, prior to invention of thermometer,  used visuals or hearing to determine the correct water temperature, for steeping tea, as appended below:-

a) when you see the bubbles like small fish's eyes or crab's eyes, that translate to about 70-80 degree, suitable for green tea.

b) When the bubbles grow bigger and like the size of crystal beads or pearls, indicates to 85 degree C, suitable for white and lightly oxidated Oolong teas.

c) As the billows surge wildly in the kettle, with the size of longans, the water is nearly reaching the boiling point and perfect for for steeping black or Pu'er teas.

That's the main reason for my preference of glass kettle, which I have blogged much earlier. You may read it again at the link below.

Before I pen off, I like to take this opportunity to share a useful Chinese poem in this connection which closely associates the sound of water gurgling in the kettle with other natural sounds from the wind or water flow as belows:-

a) "wind blowing through pine leave" which translates to water boiling at 75 degree C. b) Whereas sounds resembling "spring water spurting out of the stone ' which would be 85 degree C
c) "waves crashing on the shore", translate to 91 degree C.
d) When the water reach the boiling point, there is No sound at all.

Lastly, can you guess which step makes the most noise. Scroll down for the answer.



e)  However, half-boiled water makes the most noise. This phrase I believe is the most well known phrase in life and still applicable in today's world. Here, I write to congratulate those who answered it correctly.

Trust you find the above article not only entertaining, but also enriching as the name of this blog suggests. Please feel free to let us know as how to make this more entertaining and enriching should you have any idea/suggestion. Your valuable feedback is greatly appreciated.

Hope to seeing you again,

To your success in enriching life,

James Oh

Skype me at james.oh18

TREASURE OF AGED TEA

VERY WARM WELCOME HERE,

I  had always been approached and asked "What are the differences between  aged and new tea?"

In this article, I decided to address this question below in the hope that you have a better understanding.

New tea as opposed to aged tea, is usually harvested, produced and sold in the same season. As for aged tea, it is usually kept for a few years or even decades.

Naturally, the characteristics of new tea are fresh, sweet and astringent with aroma. As a consequence, the new tea is more exciting to your stomach and much easier to refresh your brain. Due to these similar reasons, new tea is not recommended for the elderly to drink.

The next question arises as how to take good care of the aged tea?

You may know that the aged tea is stored for long periods, so the taste is not fresh, and other tastes may be lost as well. Although the aged tea comes with the light flavor, its' taste mellows slowly and consistently.  It is worthy to note that high quality aged tea does not taste unpleasantly old or musty.

Append below please find the most common ways to age tea.

a) Sealing tea in the pot and then put in the cellar or
b) Bury into the ground.

In the above manners, tea will change favor slowly and naturally.

Lately, you may find some people prefer roasting out the tea every few years after starting the aged process in order to prevent bad odour. Please inform us more about this newly invented way, which I am sure it is of great assistance to the readers of this blog.

However, no matter which way tea is aged, if you don’t use the high quality tea, do not expect the poor taste tea to change to better ones. Hence, the high quality tea base is the most crucial for aged tea.

Interestingly to note that aged tea will tend to appreciate, similar to wine. Not surprisingly that it has been used as one of the hedging tools against inflation, which has become the current phenomena worldwide. These aged teas have increased in value many folds recently and big congratulations to those who have made a windfall. For those who have not, please spare some time to learn this hobby and you too can make such similar fortune.

Here, I must confess that I am very fortunate that my investment in the aged tea and apparatus had been successful and I can be well rewarded if I were to realize them. However, I still prefer to keep them and continue to learn more of this hobby.

Thank God and those who had assisted me in such a rewarding investment and hobby.

Stay tuned and look forward to hearing from you,

James Oh

GAIWAN IS NOT REINVENTED TEA BREWING METHOD

Gaiwan is not a reinvented tea brewing method

In my preceding article, I have discussed quite indepth on how this method reinvented tea brewing. To make it more fun, I decided to write an opposing view on today's article so as to enhance the readers' perspective.

In my preceding article, my argument that gaiwan reinvents tea brewing method because it makes the process much simpler and faster. However you should be mindful that this method  only applies to tender tea such as green tea. Hence, it has limited scope and application.

Due to the above limited scope and application,  it is more appropriate/ accurate that to say that it offers another brewing method to tea drinkers. Hence, it should be viewed as a compliment to other brewing methods rather than replacing them. In short, it adds more color to life, so to speak.

As such, it makes other brewing method relevant and applicable till date. With technological advancement, more varieties and methods are made available. Simply put,  you are more pampered with plenty of choices as it evolves through time. Greater challenges and excitement awaits  you if you choose to explore further.

By its simplicity and ease of use in nature, one may argue that it lacks kick; glory or fun in term of the activities involved. Be mindful that it has a great adverse impact on the economy as well. Today's world, everyone is more concerned on the sustainable economy rather than anything else.

Alternatively, you may also choose to stay the way you are in. Grab whatever opportunity that comes along. You may turn every situation to your favour so long as you are contented with. To do so, you need to be creative and innovative.

Once, you see the benefits, you should then act upon it, without any delay. Never wait until a right time for you to do so and I can assure you that the right time will not come.  

To share with you my initial experience when I begun my blog. I know, for sure that there is so much imperfectness and incompleteness. However, I chose to embark it first and tidy it whenever I have the time to do so.

Hope you enjoy reading it and have a fulfilling day,

James Oh

Skype me at james.oh18

GAIWAN

Gaiwan Method

The Gaiwan is a traditional teacup from China, with a lid and saucer. By placing the lid at an angle, the lid functions as a strainer and makes drinking pure leaf teas easy. The saucer helps in lifting the cup, especially when the tea is at a high temperature. Originally the Gaiwans were made of clay. Over time many designs have evolved. These days porcelain, stoneware and glass Gaiwans are used to enjoy pure leaf teas. 

If you prefer, you may also use the gaiwan method, the oldest method for brewing tea, instead of the gongfu method of making tea. You may click at the link below to refresh your memory of the latter method.

http://teaartblog.blogspot.com/2009/11/gongfu-tea-ceremony.html

In this article, I am very proud to share with you of the latter method. This method involves tea cup, cup lid and saucer. Please allow me to give you a short history of this method.

A porcelain cup with a lid that fits inside the lips was created during the Ming dynasty. You may drink from it directly or serve the tea in individual testing cups. Later, a third element was introduced, the saucer, also called in China "Tea boat". This piece was added to insulate the bottom and enable people to hold the cup more safely. By placing the lid at an angle, the lid functions as a strainer to keep the leaves away from the drinking or pouring edge. As such, it makes drinking pure leaf teas easy. This method is suitable for drinking tea alone as well as sharing with a group of people using a pitcher and small cups.      

Due to its functionality and practicability, the Gaiwan has long been recognized as one of the most common tool in China to prepare tea. It is the favorite way of preparing and drinking tea in the Sichuan province. Teahouses there mostly serve tea in gaiwan cups. The gaiwan is used more appropriatly especially when brewing tender tea such as green tea, white tea, and tisanes. Otherwise, it would be easily over brewed when clay teapot is being used. Another great advantage of using this cup is that you could drink it directly. Thus, you are just enjoying tea exactly the way they used to during the Ming dynasty. It evolved over time. These days porcelain, stoneware and glass Gaiwans are used to enjoy pure leaf teas. 

James Oh

Skype me at james.oh18

PU'ER GIVEAWAY

Hi! Valued Readers,

We are very excited to host our very first give away raw "Pu'er Tea" memorial event out of my own collection. This stock is with us for a couple of years. 

So, please forward me your particulars, via comment, so that we can forward you with such a gift and hope you enjoy this 2004 Raw Pu'er. This is a token of our appreciation for the support you have shown us as our loyal readers. 

You can see the above Pu'er is about 6 years old.

You may read its description at the link below:-

http://teaartblog.blogspot.com/2009/08/some-basic-information-on-puer-tea.html

For your information, we have recovered all my investment costs with some profit, plus some stocks. Therefore, we are fortunate to have chance to enjoy our hobby yet get paid. Today, we offer for sale some of our stocks so as to raise more funds to acquire more resources to upgrade and improve our blog facilities so as to serve you better.

As you may be aware that we are also offering USD 30.00 for the winner who can come out with the logo and theme for our main blog at http://liftyouup.blogspot.com.

WE are pleased to inform you that there are lots of initiatives in the pipeline for your reading and get paid scheme. So, stay tuned and happy reading.

If you wish, you may also click at the title of this article so as to guide you how to brew your Pu'er tea . We do it because we want you to get the best value of the tea from your own preparation. At the same time, we do hope you may acquire the skill and have lots of fun of doing it. 

Kindly let us know your taste and whether is it to your liking or not. You may email to us at jamesoh2003@yahoo.co.uk or via comment.

I hope this will help you get your feet wet and enjoy the taste and aroma of it. Have a pleasant tea session and look forward to hearing from you.

If you wish to order from us, please email us. Please do not hesitate to contact us should you need any further clarification.

Happy reading and get the rewards accordingly,

James Oh

Founder and Group CEO

http://liftyouup.blogspot.com