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| Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
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24-10-2009, 03:49 PM
posted to rec.food.drink.tea
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Something from nothing
Here is a picture of dry and wet leaf Fu Shou or Buddha Hand.
http://i38.tinypic.com/154d006.jpg Id say the dry leaf is 2-3g which I infuse in my 4oz Pavina. The wet leaf literally clogs the cup. Id say I get 2oz of tea per infusion. This picture is after the 10th. More equivalent to gongfu than anything else. The dry leaf is tapped flat. The wet leaf is piled. Its one of those green teas that taste good no matter what you do to it. This picture is typical of many Chinese green teas where a little goes a long way. Every time I see what I get in wet v dry leaf it amazes me. That is snow in the picture taken on a cloudy day. Jim PS Hopefully Google will rollup with a previous post. Im going to do this for a couple of other teas as I come across them. 
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24-10-2009, 06:05 PM
posted to rec.food.drink.tea
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Something from nothing
Space Cowboy writes:
Here is a picture of dry and wet leaf Fu Shou or Buddha Hand. http://i38.tinypic.com/154d006.jpg Id say the dry leaf is 2-3g which I infuse in my 4oz Pavina. The wet leaf literally clogs the cup. Id say I get 2oz of tea per infusion. This picture is after the 10th. More equivalent to gongfu than anything else. The dry leaf is tapped flat. The wet leaf is piled. Its one of those green teas that taste good no matter what you do to it. This picture is typical of many Chinese green teas where a little goes a long way. Just to clarify, I think you meant to say "Chinese green oolong", right? Teas like that Fo Shou aren't highly oxidized, but they're made from leaves very different from, say, Biluochun. And they're manufactured very differently from what most people would call "Chinese green tea". /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html recent addition: Gao Chong Di Zhen
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26-10-2009, 02:45 PM
posted to rec.food.drink.tea
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Something from nothing
Youre right, it is hard to believe FoShou is a WuLong like Dan Cong
and Shui Xian. I dont see the oxidation which is why I call it a LuCha along with any PouChong which would also be politically incorrect. Jim On Oct 24, 11:05 am, Lewis Perin wrote: Space Cowboy writes: Here is a picture of dry and wet leaf Fu Shou or Buddha Hand. ....when green is not green... This picture is typical of many Chinese green teas where a little goes a long way. Just to clarify, I think you meant to say "Chinese green oolong", right? Teas like that Fo Shou aren't highly oxidized, but they're made from leaves very different from, say, Biluochun. And they're manufactured very differently from what most people would call "Chinese green tea". /Lew --- Lew Perin / recent addition: Gao Chong Di Zhen
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