I can across my first commercial packages of BiLouChun and DaHongPao.
Both comes in the glass jars from the couple of Chinese companies
making hard to find Chinese teas more available and affordable. The
DHP was still expensive at 2oz/$10 and BLC at 5oz/$10 which is
ballpark. I also got my first two commercial packages of TenRen
locally available in Taiwan and not export. One was a TungTing at
$6/150g with tart taste and my first green tea from Taiwan. TenRen
called it "non fermented". It wasn't pouchong. It was reasonable at
$6/200g. The local site is MyTenRen. You'll also see some of their
puer. Does anyone know if Taiwan can make puer? I see it availabe
from other Taiwan vendors but I would think it must be imported. I
asked one Chinese owner why she didn't stock more compressed puer. She
said the past year local DimSum restaurants buy her out and charge
outrageous prices to serve. She said everybody gives her phone numbers
to call when she gets some in. I could tell she didn't want another
one.

PS: I came across some more pouchong packaging with the Qing character
previously suggested by Lew. It must be the meaning in Taiwan.

Jim

Taiwan makes some very high quality green puerhs and also aged oolongs
compressed into bing cha cakes.
I can post some pics if you tell me where.

Sasha.


"Space Cowboy" > wrote in message
oups.com...
>I can across my first commercial packages of BiLouChun and DaHongPao.
> Both comes in the glass jars from the couple of Chinese companies
> making hard to find Chinese teas more available and affordable. The
> DHP was still expensive at 2oz/$10 and BLC at 5oz/$10 which is
> ballpark. I also got my first two commercial packages of TenRen
> locally available in Taiwan and not export. One was a TungTing at
> $6/150g with tart taste and my first green tea from Taiwan. TenRen
> called it "non fermented". It wasn't pouchong. It was reasonable at
> $6/200g. The local site is MyTenRen. You'll also see some of their
> puer. Does anyone know if Taiwan can make puer? I see it availabe
> from other Taiwan vendors but I would think it must be imported. I
> asked one Chinese owner why she didn't stock more compressed puer. She
> said the past year local DimSum restaurants buy her out and charge
> outrageous prices to serve. She said everybody gives her phone numbers
> to call when she gets some in. I could tell she didn't want another
> one.
>
> PS: I came across some more pouchong packaging with the Qing character
> previously suggested by Lew. It must be the meaning in Taiwan.
>
> Jim
>

Sasha you tease. Forget the pics. Tell us where to get some.

Jim

Alex Chaihorsky wrote:
> Taiwan makes some very high quality green puerhs and also aged oolongs
> compressed into bing cha cakes.
> I can post some pics if you tell me where.
>
> Sasha.
>
>
> "Space Cowboy" > wrote in message
> oups.com...
....I delete me...
> > Does anyone know if Taiwan can make puer?

Jim,

One of these - Fou Shou Hei Cha (Buddha hand) I get from a close friend who
is a top importer of Taiwan teas into Russia.
Take a look at this tea at the english version of his site
http://www.goodtea.ru/eng/l14.shtml

You can contact him at the email on the web site and may be he can send you
these cakes directly from Taiwan.
Mentioning my name will assure that you will be treated as a friend

Sasha.



"Space Cowboy" > wrote in message
oups.com...
> Sasha you tease. Forget the pics. Tell us where to get some.
>
> Jim
>
> Alex Chaihorsky wrote:
>> Taiwan makes some very high quality green puerhs and also aged oolongs
>> compressed into bing cha cakes.
>> I can post some pics if you tell me where.
>>
>> Sasha.
>>
>>
>> "Space Cowboy" > wrote in message
>> oups.com...
> ...I delete me...
>> > Does anyone know if Taiwan can make puer?
>

Here is the pic, BTW -

http://www.goodtea.ru/eng/pres15.shtml


Sasha.

Thanks Sasha. I've been plowing through the .TW sites that sell Puer.
So far, compressed just from the mainland and nothing from Taiwan. I
do see loose with Taiwan brands which is on Ebay. That Buddha hand
looks yummy.

Jim

Alex Chaihorsky wrote:
> Jim,
>
> One of these - Fou Shou Hei Cha (Buddha hand) I get from a close friend who
> is a top importer of Taiwan teas into Russia.
> Take a look at this tea at the english version of his site
> http://www.goodtea.ru/eng/l14.shtml
>
> You can contact him at the email on the web site and may be he can send you
> these cakes directly from Taiwan.
> Mentioning my name will assure that you will be treated as a friend
>
> Sasha.
>
>
>
> "Space Cowboy" > wrote in message
> oups.com...
> > Sasha you tease. Forget the pics. Tell us where to get some.
> >
> > Jim
> >
> > Alex Chaihorsky wrote:
> >> Taiwan makes some very high quality green puerhs and also aged oolongs
> >> compressed into bing cha cakes.
> >> I can post some pics if you tell me where.
> >>
> >> Sasha.
> >>
> >>
> >> "Space Cowboy" > wrote in message
> >> oups.com...
> > ...I delete me...
> >> > Does anyone know if Taiwan can make puer?

"Alex Chaihorsky" > wrote in message
et...
> Here is the pic, BTW -
>
> http://www.goodtea.ru/eng/pres15.shtml
>
>
> Sasha.
>


Sasha, sorry to butt in, the teas on that site look interesting to me
though. But it looks like he doesn't sell online just in his Russian shop,
is that right?

Melinda

Cowboy, Melinda -

This tea has an interesting feature - I brew it for 20 times and it does not
loose the ability to produce quite dark soup even then. The color is dark
yellow without as much as a hint of red.
Also it stays rolled/crinkled - I mean it never completely unfold into
leaves.

Sergei does not sell here but there is always a possiblity... He may sell
you some tea and put it together with the tea he sends to me once in a
while. Or he may send you the tea directly from Taiwan. he is leaving for
Taiwan tomorrow - so if you send him an email, who knows...

Sasha.



"Space Cowboy" > wrote in message
ups.com...
> Thanks Sasha. I've been plowing through the .TW sites that sell Puer.
> So far, compressed just from the mainland and nothing from Taiwan. I
> do see loose with Taiwan brands which is on Ebay. That Buddha hand
> looks yummy.
>
> Jim
>
> Alex Chaihorsky wrote:
>> Jim,
>>
>> One of these - Fou Shou Hei Cha (Buddha hand) I get from a close friend
>> who
>> is a top importer of Taiwan teas into Russia.
>> Take a look at this tea at the english version of his site
>> http://www.goodtea.ru/eng/l14.shtml
>>
>> You can contact him at the email on the web site and may be he can send
>> you
>> these cakes directly from Taiwan.
>> Mentioning my name will assure that you will be treated as a friend
>>
>> Sasha.
>>
>>
>>
>> "Space Cowboy" > wrote in message
>> oups.com...
>> > Sasha you tease. Forget the pics. Tell us where to get some.
>> >
>> > Jim
>> >
>> > Alex Chaihorsky wrote:
>> >> Taiwan makes some very high quality green puerhs and also aged oolongs
>> >> compressed into bing cha cakes.
>> >> I can post some pics if you tell me where.
>> >>
>> >> Sasha.
>> >>
>> >>
>> >> "Space Cowboy" > wrote in message
>> >> oups.com...
>> > ...I delete me...
>> >> > Does anyone know if Taiwan can make puer?
>

The two Chinese characters for Buddha Palm also mean Bergamot. I look
around on the .TW sites and see more meanings like Dong Ding Wulong
Buddha Palm and occasional description for Earl Grey. If I read
between the lines on the Russian site the cake is a compressed oolong
and not puer. What you describe is how my one Taiwan aged oolong looks
after several infusions. It just stays 'crinkled'. So I think Buddha
Palm is an term for compressed tea and not flavoring or puer. I need
to do some more digging. The real problem Google doesn't like BIG5 and
Babelfish errors out because some of the characters aren't BIG5 pairs.
I can drill down and covert to Unicode but like looking for a needle in
a haystack. I don't pest people just to handle my special request.
Just knowing Taiwan is producing compressed cakes of something is worth
checking out.

Jim

Alex Chaihorsky wrote:
> Cowboy, Melinda -
>
> This tea has an interesting feature - I brew it for 20 times and it does not
> loose the ability to produce quite dark soup even then. The color is dark
> yellow without as much as a hint of red.
> Also it stays rolled/crinkled - I mean it never completely unfold into
> leaves.
>
> Sergei does not sell here but there is always a possiblity... He may sell
> you some tea and put it together with the tea he sends to me once in a
> while. Or he may send you the tea directly from Taiwan. he is leaving for
> Taiwan tomorrow - so if you send him an email, who knows...
>
> Sasha.
>
>
>
> "Space Cowboy" > wrote in message
> ups.com...
> > Thanks Sasha. I've been plowing through the .TW sites that sell Puer.
> > So far, compressed just from the mainland and nothing from Taiwan. I
> > do see loose with Taiwan brands which is on Ebay. That Buddha hand
> > looks yummy.
> >
> > Jim
> >
> > Alex Chaihorsky wrote:
> >> Jim,
> >>
> >> One of these - Fou Shou Hei Cha (Buddha hand) I get from a close friend
> >> who
> >> is a top importer of Taiwan teas into Russia.
> >> Take a look at this tea at the english version of his site
> >> http://www.goodtea.ru/eng/l14.shtml
> >>
> >> You can contact him at the email on the web site and may be he can send
> >> you
> >> these cakes directly from Taiwan.
> >> Mentioning my name will assure that you will be treated as a friend
> >>
> >> Sasha.
> >>
> >>
> >>
> >> "Space Cowboy" > wrote in message
> >> oups.com...
> >> > Sasha you tease. Forget the pics. Tell us where to get some.
> >> >
> >> > Jim
> >> >
> >> > Alex Chaihorsky wrote:
> >> >> Taiwan makes some very high quality green puerhs and also aged oolongs
> >> >> compressed into bing cha cakes.
> >> >> I can post some pics if you tell me where.
> >> >>
> >> >> Sasha.
> >> >>
> >> >>
> >> >> "Space Cowboy" > wrote in message
> >> >> oups.com...
> >> > ...I delete me...
> >> >> > Does anyone know if Taiwan can make puer?
> >

"Space Cowboy" > writes:

> [...]
> What you describe is how my one Taiwan aged oolong looks after
> several infusions. It just stays 'crinkled'. So I think Buddha
> Palm is an term for compressed tea and not flavoring or puer.

No, I don't think so. Fo Shou is widely available as loose leaves.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

It looks like that. In the middle of this translated page:
http://tinyurl.com/fk9g8
you'll see references to the leaf description (finger citron, Buddha
Palm).
And I use this link:
http://teamasters.blogspot.com/2006/...dhas-hand.html
which describes it more in English.
I'd never seen the pinyin term Fo Shou to describe any tea.

Jim

Lewis Perin wrote:
> "Space Cowboy" > writes:
>
> > [...]
> > What you describe is how my one Taiwan aged oolong looks after
> > several infusions. It just stays 'crinkled'. So I think Buddha
> > Palm is an term for compressed tea and not flavoring or puer.
>
> No, I don't think so. Fo Shou is widely available as loose leaves.
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcarp.html

Space Cowboy wrote:
> It looks like that. In the middle of this translated page:
> http://tinyurl.com/fk9g8
> you'll see references to the leaf description (finger citron, Buddha
> Palm).
> And I use this link:
> http://teamasters.blogspot.com/2006/...dhas-hand.html
> which describes it more in English.
> I'd never seen the pinyin term Fo Shou to describe any tea.
>
> Jim

Aha! when I had seen this thread the other day, the Buddha's Hand
(Palm) part caught my attention. Buddha's Hand is a crazy citrus fruit
that is mainly used for decorative purposes, to my knowledge it really
isn't edible. I could see how it could be used to impart a citrus
flavor on tea.

Here's a link from my local paper with some info on it:
http://www.post-gazette.com/food/200...nd1218fnp5.asp

You may already know all of this, I just figured I'd tell what I know
in case it offers any new info.

- Dominic
Drinking: nuttin'

"Space Cowboy" > writes:

> It looks like that. In the middle of this translated page:
> http://tinyurl.com/fk9g8 you'll see references to the leaf
> description (finger citron, Buddha Palm).

Love those sparkles!

> And I use this link:
> http://teamasters.blogspot.com/2006/...dhas-hand.html
> which describes it more in English.

That's really interesting, but I doubt that it has anything to do with
the oolong. I've tasted it (not the compressed version Sasha alerted
us to), and it certainly had no bergamot-style flavoring.

> I'd never seen the pinyin term Fo Shou to describe any tea.

It's fairly common. Googling for it using the Chinese characters

http://www.google.com/search?as_q=%E...s=&safe=images

just yielded 325,000 hits, and Googling for "Fo Shou"

http://www.google.com/search?as_q=te...s=&safe=images

got me 1,180.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Therea re several types of "Fo Shou" -
a. Fo Shou Gan (Fo Shou Tangerine, lit) - a citron fruit commonly used on
bergamot, but it actually is another fruit, the Citrus wilsonii Tanaka, used
mainly as medicine.
b. Fo Shou Gua - another fruit, known as Sechium edule, used mainly chinese
cooking and medicine.
c. Fo Shou - a large leaf varietal from Fujian province, near Xiamen, used
in the making of Oolong tea, with an unique slightly citrus flavour.
d. Fo Shou - the same varietal from China, imported into Taiwan, grown
mainly in Pinling county of Taiwan, Taidong region and Nantou county, used
in the making of Oolong.

C & D are from the same te varietal, which has 2 strains: the green shoot
Fo Shou and the red shoot Fo Shou. In taste,there is no pronounced
difference. The Fo Shou varietal is also known as the Xian Yuan varietal.

Danny



"Lewis Perin" > wrote in message
news
> "Space Cowboy" > writes:
>
>> It looks like that. In the middle of this translated page:
>> http://tinyurl.com/fk9g8 you'll see references to the leaf
>> description (finger citron, Buddha Palm).
>
> Love those sparkles!
>
>> And I use this link:
>> http://teamasters.blogspot.com/2006/...dhas-hand.html
>> which describes it more in English.
>
> That's really interesting, but I doubt that it has anything to do with
> the oolong. I've tasted it (not the compressed version Sasha alerted
> us to), and it certainly had no bergamot-style flavoring.
>
>> I'd never seen the pinyin term Fo Shou to describe any tea.
>
> It's fairly common. Googling for it using the Chinese characters
>
>
> http://www.google.com/search?as_q=%E...s=&safe=images
>
> just yielded 325,000 hits, and Googling for "Fo Shou"
>
>
> http://www.google.com/search?as_q=te...s=&safe=images
>
> got me 1,180.
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcarp.html

Dominic T. > wrote:
>
>Aha! when I had seen this thread the other day, the Buddha's Hand
>(Palm) part caught my attention. Buddha's Hand is a crazy citrus fruit
>that is mainly used for decorative purposes, to my knowledge it really
>isn't edible. I could see how it could be used to impart a citrus
>flavor on tea.

It is edible, indeed! It is all peel, so you can use it for anything that
you use citrus peel for. It makes wonderful marmalade, and extremely good
ice cream. It's citrus but flowery at the same time.

I like to slice it up and put it in tea sometimes.
--scott


--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Hey Danny and Lew too,

Double check me. These are the Chinese characters mentioned below:

·ðÊÖ Fo Shou
¸Ì Gan
¹Ï Gua
ÏãÖÖ Xian(g) Yuan

Jim

samarkand wrote:
> Therea re several types of "Fo Shou" -
> a. Fo Shou Gan (Fo Shou Tangerine, lit) - a citron fruit commonly used on
> bergamot, but it actually is another fruit, the Citrus wilsonii Tanaka, used
> mainly as medicine.
> b. Fo Shou Gua - another fruit, known as Sechium edule, used mainly chinese
> cooking and medicine.
> c. Fo Shou - a large leaf varietal from Fujian province, near Xiamen, used
> in the making of Oolong tea, with an unique slightly citrus flavour.
> d. Fo Shou - the same varietal from China, imported into Taiwan, grown
> mainly in Pinling county of Taiwan, Taidong region and Nantou county, used
> in the making of Oolong.
>
> C & D are from the same te varietal, which has 2 strains: the green shoot
> Fo Shou and the red shoot Fo Shou. In taste,there is no pronounced
> difference. The Fo Shou varietal is also known as the Xian Yuan varietal.
>
> Danny

"Space Cowboy" > writes:

> Hey Danny and Lew too,
>
> Double check me. These are the Chinese characters mentioned below:
>
> ·ðÊÖ Fo Shou
> ¸Ì Gan
> ¹Ï Gua

Yes to these.

> ÏãÖÖ Xian(g) Yuan

Xiang Zhong

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Thanks, Lew.
ÏãéÚ Xiang Yuan
Jim

Lewis Perin wrote:
> "Space Cowboy" > writes:
>
> > Hey Danny and Lew too,
> >
> > Double check me. These are the Chinese characters mentioned below:
> >
> > ·ðÊÖ Fo Shou
> > ¸Ì Gan
> > ¹Ï Gua
>
> Yes to these.
>
> > ÏãÖÖ Xian(g) Yuan
>
> Xiang Zhong
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcarp.html

The usage of term Fo Shou in this particular tea is due to the variety of
tea bush with round plump leaf, as it is explicitly said on Sergey's English
site (again: http://www.goodtea.ru/eng/l14.shtml )
It seem bizarre to me why wouldn't you trust the guy who sells it and rather
discuss the "crazy citrus fruit" story.
BTW, Buddha hand citrus IS edible and is very tasty if you like me like raw
lemon and things acid. It is also used in condiments and sweet pastes.
It is called "puerh" in Taiwan, but only in the same sense as all bingchas
may be called puerhs. It is in the class of its own and the manufacturer
also puts it into heicha (black tea) category (not red tea).

Sasha.




"Space Cowboy" > wrote in message
ups.com...
Thanks, Lew.
ÏãéÚ Xiang Yuan
Jim

Lewis Perin wrote:
> "Space Cowboy" > writes:
>
> > Hey Danny and Lew too,
> >
> > Double check me. These are the Chinese characters mentioned below:
> >
> > ·ðÊÖ Fo Shou
> > ¸Ì Gan
> > ¹Ï Gua
>
> Yes to these.
>
> > ÏãÖÖ Xian(g) Yuan
>
> Xiang Zhong
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcarp.html

Alex Chaihorsky wrote:
> The usage of term Fo Shou in this particular tea is due to the variety of
> tea bush with round plump leaf, as it is explicitly said on Sergey's English
> site (again: http://www.goodtea.ru/eng/l14.shtml )
> It seem bizarre to me why wouldn't you trust the guy who sells it and rather
> discuss the "crazy citrus fruit" story.
> BTW, Buddha hand citrus IS edible and is very tasty if you like me like raw
> lemon and things acid. It is also used in condiments and sweet pastes.
> It is called "puerh" in Taiwan, but only in the same sense as all bingchas
> may be called puerhs. It is in the class of its own and the manufacturer
> also puts it into heicha (black tea) category (not red tea).
>
> Sasha.

Aww... is someone's feelings hurt that we dared talk about citrus
instead of fawning over your tea? My bad. There's this thing called
"loosening up" well worth a try sometime. No one said anything about
not trusting anybody, and I never said it *wasn't* edible, I said "not
really edible" meaning you aren't going to sit down and chomp happily
into a Buddha's hand like an orange. Sure it can be eaten, and used in
a number of ways (remember, I linked to the semi-silly article on it
above which described a few uses)

Sasha, no personal offense, but you really don't need to be "on" all
the time, switch 'er off awhile and relax a tad bit.

- Dominic

I am very sorry Dominic, but I was kinda talking to Cowboy. I also have no
idea what you are talking about when you say "fawning over your tea". I
doubt that you do, either, like with that yixing clay thread.
Why don't we stick to the subject? The subject each of us knows, that is.
BTW, what's yours?

Sasha.


"Dominic T." > wrote in message
oups.com...
>
> Alex Chaihorsky wrote:
>> The usage of term Fo Shou in this particular tea is due to the variety of
>> tea bush with round plump leaf, as it is explicitly said on Sergey's
>> English
>> site (again: http://www.goodtea.ru/eng/l14.shtml )
>> It seem bizarre to me why wouldn't you trust the guy who sells it and
>> rather
>> discuss the "crazy citrus fruit" story.
>> BTW, Buddha hand citrus IS edible and is very tasty if you like me like
>> raw
>> lemon and things acid. It is also used in condiments and sweet pastes.
>> It is called "puerh" in Taiwan, but only in the same sense as all
>> bingchas
>> may be called puerhs. It is in the class of its own and the manufacturer
>> also puts it into heicha (black tea) category (not red tea).
>>
>> Sasha.
>
> Aww... is someone's feelings hurt that we dared talk about citrus
> instead of fawning over your tea? My bad. There's this thing called
> "loosening up" well worth a try sometime. No one said anything about
> not trusting anybody, and I never said it *wasn't* edible, I said "not
> really edible" meaning you aren't going to sit down and chomp happily
> into a Buddha's hand like an orange. Sure it can be eaten, and used in
> a number of ways (remember, I linked to the semi-silly article on it
> above which described a few uses)
>
> Sasha, no personal offense, but you really don't need to be "on" all
> the time, switch 'er off awhile and relax a tad bit.
>
> - Dominic
>

Alex Chaihorsky wrote:
> I am very sorry Dominic, but I was kinda talking to Cowboy. I also have no
> idea what you are talking about when you say "fawning over your tea". I
> doubt that you do, either, like with that yixing clay thread.
> Why don't we stick to the subject? The subject each of us knows, that is.
> BTW, what's yours?
>
> Sasha.

Your words speak for yourself. You are an insufferable person, with a
highly inflated self-image and are a real drag to deal with sometimes.
I brought up the "crazy citris fruit" which you directly addressed,
it's freaking tea... I was lightening the mood and also interested in
the relation of Cowboy's translation of Citroen Fingers/Buddha's hand
from the packaging. The subjects I know are wide and varied, I can hold
my own in any of them including tea. I don't sweat the small stuff and
I am not obsessive about any of my passions. I also have no time for
negative people like you.

Thanks, have a great life.
- Dominic

Hi Sasha,

My post is an add-on to the things described in website you recommended.
Jim had some difficulties understanding why some translations he came across
on Fo Shou turned up as citrus fruit, and my post is an attempt to explain
things clearer. I don't think Jim is undertaking any bizzare googling on Fo
Shou, nor is there any point that he seemed distrusting of the website you
have showed us.

Fo Shou is the common name this oolong varietal is given, Xiang Yuan
varietal is its more appropriate name.

Jim, I think you asked in your post if Taiwan made any pu'er, the answer is
both "yes" and "no". To the best of my knowledge, Taiwan tea makers have
a) imported Pu'er raw material when the trade embargo was lifted in the
early 1990s, and they compress the pu'er cakes there
b) invested in Pu'er farms and factories and compressed the pu'er directly
in Yunnan and then imported into Taiwan

They do make Pu'er in Taiwan, but the ingredients are not grown locally.

Taking the latest call for standardization (Dec 2004) that Pu'er should be a
term applied only to the tea made from the pu'er leaf varietals in Yunnan
and from the borders of its environs, tea cakes made from other varietals
can only be considered as Compressed Tea, not Pu'er.

Danny


"Space Cowboy" > wrote in message
ups.com...
I learned everything thing about foshou the tea and citrus and gourd I
didn't know at all. I stopped beating the bushes when Danny's post
showed up. The site you mentioned just wetted my appetite but didn't
answer anything. I still don't know if Taiwan ferments any teas.
Compressed black tea has been around longer than puer. If it is a
citrus rind or a peel it is a marmalade in the West or honey citron tea
in the East. I like new chinese terms for tea and the characters. I
know for you the language isn't a barrier.

Jim

Alex Chaihorsky wrote:
> The usage of term Fo Shou in this particular tea is due to the variety of
> tea bush with round plump leaf, as it is explicitly said on Sergey's
> English
> site (again: http://www.goodtea.ru/eng/l14.shtml )
> It seem bizarre to me why wouldn't you trust the guy who sells it and
> rather
> discuss the "crazy citrus fruit" story.
> BTW, Buddha hand citrus IS edible and is very tasty if you like me like
> raw
> lemon and things acid. It is also used in condiments and sweet pastes.
> It is called "puerh" in Taiwan, but only in the same sense as all bingchas
> may be called puerhs. It is in the class of its own and the manufacturer
> also puts it into heicha (black tea) category (not red tea).
>
> Sasha.
>
>
>
>
> "Space Cowboy" > wrote in message
> ups.com...
> Thanks, Lew.
> ÏãéÚ Xiang Yuan
> Jim
>
> Lewis Perin wrote:
> > "Space Cowboy" > writes:
> >
> > > Hey Danny and Lew too,
> > >
> > > Double check me. These are the Chinese characters mentioned below:
> > >
> > > ·ðÊÖ Fo Shou
> > > ¸Ì Gan
> > > ¹Ï Gua
> >
> > Yes to these.
> >
> > > ÏãÖÖ Xian(g) Yuan
> >
> > Xiang Zhong
> >
> > /Lew
> > ---
> > Lew Perin /
> > http://www.panix.com/~perin/babelcarp.html

Hi, samarkand -

You are absolutely right - new puer definition makes non-Yunnan leaf bing
chas not puerhs. However my prediction is - it won't stick. The decision
made by government officials most probably will remain what it is - text in
the regulations.
Puerhs are popular and there will always be people who would make good
fermented pressed cakes and call their product puerh. Only if China will
implement rigid system of laws and enforce it (like with wine in France)
these decisions and definitions will start to work. Knowing how things
happen in China I doubt that very much. The general freedom from patents,
trademarks and licenses served China quite well and will continue to do so
until Chinese patents will grow in numbers and quality and will need the
protection against foreign infringers.
Then and only then China will become patent protector rather than patent
raider.

Cowboy -

The tea came in a plastic resealable packaging and it is quite moist,
actually, comparing with other bing chas. I cannot imagine that in such a
moist environment no fermentation is taking place. But these are just my
thoughts.
may be Sergei can tell you more. His French, BTW, is better than his
English, and it was my understanding that you are fluent in French, so...

Sasha.


"samarkand" > wrote in message
...
> Hi Sasha,
>
> My post is an add-on to the things described in website you recommended.
> Jim had some difficulties understanding why some translations he came
> across on Fo Shou turned up as citrus fruit, and my post is an attempt to
> explain things clearer. I don't think Jim is undertaking any bizzare
> googling on Fo Shou, nor is there any point that he seemed distrusting of
> the website you have showed us.
>
> Fo Shou is the common name this oolong varietal is given, Xiang Yuan
> varietal is its more appropriate name.
>
> Jim, I think you asked in your post if Taiwan made any pu'er, the answer
> is both "yes" and "no". To the best of my knowledge, Taiwan tea makers
> have
> a) imported Pu'er raw material when the trade embargo was lifted in the
> early 1990s, and they compress the pu'er cakes there
> b) invested in Pu'er farms and factories and compressed the pu'er directly
> in Yunnan and then imported into Taiwan
>
> They do make Pu'er in Taiwan, but the ingredients are not grown locally.
>
> Taking the latest call for standardization (Dec 2004) that Pu'er should be
> a term applied only to the tea made from the pu'er leaf varietals in
> Yunnan and from the borders of its environs, tea cakes made from other
> varietals can only be considered as Compressed Tea, not Pu'er.
>
> Danny
>
>
> "Space Cowboy" > wrote in message
> ups.com...
> I learned everything thing about foshou the tea and citrus and gourd I
> didn't know at all. I stopped beating the bushes when Danny's post
> showed up. The site you mentioned just wetted my appetite but didn't
> answer anything. I still don't know if Taiwan ferments any teas.
> Compressed black tea has been around longer than puer. If it is a
> citrus rind or a peel it is a marmalade in the West or honey citron tea
> in the East. I like new chinese terms for tea and the characters. I
> know for you the language isn't a barrier.
>
> Jim
>
> Alex Chaihorsky wrote:
>> The usage of term Fo Shou in this particular tea is due to the variety of
>> tea bush with round plump leaf, as it is explicitly said on Sergey's
>> English
>> site (again: http://www.goodtea.ru/eng/l14.shtml )
>> It seem bizarre to me why wouldn't you trust the guy who sells it and
>> rather
>> discuss the "crazy citrus fruit" story.
>> BTW, Buddha hand citrus IS edible and is very tasty if you like me like
>> raw
>> lemon and things acid. It is also used in condiments and sweet pastes.
>> It is called "puerh" in Taiwan, but only in the same sense as all
>> bingchas
>> may be called puerhs. It is in the class of its own and the manufacturer
>> also puts it into heicha (black tea) category (not red tea).
>>
>> Sasha.
>>
>>
>>
>>
>> "Space Cowboy" > wrote in message
>> ups.com...
>> Thanks, Lew.
>> ÏãéÚ Xiang Yuan
>> Jim
>>
>> Lewis Perin wrote:
>> > "Space Cowboy" > writes:
>> >
>> > > Hey Danny and Lew too,
>> > >
>> > > Double check me. These are the Chinese characters mentioned below:
>> > >
>> > > ·ðÊÖ Fo Shou
>> > > ¸Ì Gan
>> > > ¹Ï Gua
>> >
>> > Yes to these.
>> >
>> > > ÏãÖÖ Xian(g) Yuan
>> >
>> > Xiang Zhong
>> >
>> > /Lew
>> > ---
>> > Lew Perin /
>> > http://www.panix.com/~perin/babelcarp.html
>
>

Hi Sasha,

What is more important than government's regulation and vendor's creativity,
is that as consumers we know what we are drinking and paying for at the end
of the day; if a vendor sells me a compressed Wuyi oolong and say that it is
pu'er, at least I know what he is talking about - that it is "pu'er" in that
it is "compressed", not that it is from Yunnan or made from the pu'er leaf
varietal.

I think consumer knowledge is important. Vendors can come up with fancy
names, or jump on the money spinning machine and pull a fast one, but as
long as we are aware of what we are buying, we can appreciate the tea as it
is, and not as what the vendors purport it to be.

Danny

"Alex Chaihorsky" > wrote in message
. com...
> Hi, samarkand -
>
> You are absolutely right - new puer definition makes non-Yunnan leaf bing
> chas not puerhs. However my prediction is - it won't stick. The decision
> made by government officials most probably will remain what it is - text
> in the regulations.
> Puerhs are popular and there will always be people who would make good
> fermented pressed cakes and call their product puerh. Only if China will
> implement rigid system of laws and enforce it (like with wine in France)
> these decisions and definitions will start to work. Knowing how things
> happen in China I doubt that very much. The general freedom from patents,
> trademarks and licenses served China quite well and will continue to do
> so until Chinese patents will grow in numbers and quality and will need
> the protection against foreign infringers.
> Then and only then China will become patent protector rather than patent
> raider.
>

Hi, samarkand -

Historically only governments were able to achieve the situation when a
consumer can be reasonably assured of truth in labeling, to my dismay as a
conservative and a free-market proponent Markets seem to be powerless in
enforcing that.
If China will enforce something similar to "Appellacion d'origine controlee"
as French and Italian governments for any type of labeling it would be a
great step forward for consumers. But again - I doubt that very much.
What I think can happen is some good tea production factories (say,
MengHai) can voluntarily pioneer a labeling system where the origin, type,
sort and size of tea leaf will be standardized and clearly labeled together
with other relevant details.
That would bring high level of confidence from connoisseurs and eventually -
by general public.
But that would be an initiative of that factory management, a marketing
mechanism. I doubt that it can happen in today's puerh boom. Nowadays any
bing cha founds its buyer, no matter what.

Sasha.


"samarkand" > wrote in message
...
> Hi Sasha,
>
> What is more important than government's regulation and vendor's
> creativity, is that as consumers we know what we are drinking and paying
> for at the end of the day; if a vendor sells me a compressed Wuyi oolong
> and say that it is pu'er, at least I know what he is talking about - that
> it is "pu'er" in that it is "compressed", not that it is from Yunnan or
> made from the pu'er leaf varietal.
>
> I think consumer knowledge is important. Vendors can come up with fancy
> names, or jump on the money spinning machine and pull a fast one, but as
> long as we are aware of what we are buying, we can appreciate the tea as
> it is, and not as what the vendors purport it to be.
>
> Danny
>
> "Alex Chaihorsky" > wrote in message
> . com...
>> Hi, samarkand -
>>
>> You are absolutely right - new puer definition makes non-Yunnan leaf bing
>> chas not puerhs. However my prediction is - it won't stick. The decision
>> made by government officials most probably will remain what it is - text
>> in the regulations.
>> Puerhs are popular and there will always be people who would make good
>> fermented pressed cakes and call their product puerh. Only if China will
>> implement rigid system of laws and enforce it (like with wine in France)
>> these decisions and definitions will start to work. Knowing how things
>> happen in China I doubt that very much. The general freedom from patents,
>> trademarks and licenses served China quite well and will continue to do
>> so until Chinese patents will grow in numbers and quality and will need
>> the protection against foreign infringers.
>> Then and only then China will become patent protector rather than patent
>> raider.
>>
>
>

you can order high quality oolong tea from taiwan at www.jardinduthe.ca,




"Alex Chaihorsky" > wrote in message
. com...
> Taiwan makes some very high quality green puerhs and also aged oolongs
> compressed into bing cha cakes.
> I can post some pics if you tell me where.
>
> Sasha.
>
>
> "Space Cowboy" > wrote in message
> oups.com...
> >I can across my first commercial packages of BiLouChun and DaHongPao.
> > Both comes in the glass jars from the couple of Chinese companies
> > making hard to find Chinese teas more available and affordable. The
> > DHP was still expensive at 2oz/$10 and BLC at 5oz/$10 which is
> > ballpark. I also got my first two commercial packages of TenRen
> > locally available in Taiwan and not export. One was a TungTing at
> > $6/150g with tart taste and my first green tea from Taiwan. TenRen
> > called it "non fermented". It wasn't pouchong. It was reasonable at
> > $6/200g. The local site is MyTenRen. You'll also see some of their
> > puer. Does anyone know if Taiwan can make puer? I see it availabe
> > from other Taiwan vendors but I would think it must be imported. I
> > asked one Chinese owner why she didn't stock more compressed puer. She
> > said the past year local DimSum restaurants buy her out and charge
> > outrageous prices to serve. She said everybody gives her phone numbers
> > to call when she gets some in. I could tell she didn't want another
> > one.
> >
> > PS: I came across some more pouchong packaging with the Qing character
> > previously suggested by Lew. It must be the meaning in Taiwan.
> >
> > Jim
> >
>
>