@xavier Ok, no problem. I’ll probably end up writing another newspaper article about it in English sometime in the next few months. When it’s printed in the newspaper (and online), I’ll let you know.

@xavier I have nothing, but work with the Fuzhou Agricultural Department, so I’m keenly aware of the tea history in Fuzhou. Forgot to mention, this tea port was called Fan Chuan Pu 泛船浦.

There is a newspaper […]

*Interesting idea. I couldn’t read the feasibility study, because the link doesn’t work from China. But let me give you my thoughts:I would really sit down and try to define the business concept better (normally […]

*Back in the 1800s, Fuzhou (then Foochow) was the largest tea trading port in the world. Several countries had their consulates established here (American, British, Russian, etc.) in an area of Foochow known as […]

*Yeah, baking, it can be done. Usually Yancha and black tea are baked here – often in the little shops. That’s necessary because there’s high humidity in summer and lots of rain here.To bake tea, you need a heat […]

*Yeah, organic. If it’s organic tea in China – I’ve been told that it comes from a newly built farm – where no pesticides have ever been sprayed in the past. What that means though – is that an entire mountainside […]

@Xavier you’ll never know unless you try. I have to admit I’ve never dared to try blending teas – afraid of some unpleasant consequence. But you’ll never know unless you take the plunge.I did try an artisan tea […]

*Bitter melon tea – I’ve tried it! It’s a pleasant drink; and despite its name, not bitter at all. 

Jackie: there are light, medium, and heavy roast oolongs (however, light roast doesn’t age well – must be consumed within 6 months – or the flavor will go off [return to green], thus necessary to further roast the […]

*Oolong tea blending is done here in Fujian – Tieguanyin, for example, is blended – taken from various farms. Wuyi Rock Tea is also often blended in a few ways:Zheng yan cha added to non-Zheng yan cha to add a […]

*The most expensive (I think) I’ve had was Jin Zhen Mei 金针梅 (not to be confused with Jin Jun Mei) in Wuyi mountain. I visited the man who produces it – it’s a black tea made from the buds of various types of Wuyi […]

*That’s the LePod that brews tea gongfu-style with the press of a button. You can check out their website. Met the CEO a few weeks ago. Lepod