Pu Er Shu Cha teas

Using a Pu Er pick, remove a piece of tea from the side for the bricks or wafers.
The leaves are freely infused in a clay teapot, with the water at 95°C.

In traditional preparation:
-25cl teapot: take 7g of tea, rinse twice, infuse for 30 seconds
Usually seven or eight infusions, depending on quality.

In preparation for the West:
-Teapot 50 cl maximum, 7g of tea, two rinses, 2 minutes infusion depending on taste.
Usually three or four infusions, depending on quality.

Shu Cha, whose ageing has been accelerated, does not improve and is already brown in color.
They are distinguished by more pronounced aromas and tastes, some of them even earthy.

Jingdezhen

The town is not only a center for all types of manufacture, but also for the creation of ceramic art.
Foreign ceramists (Americans, Japanese, Europeans, etc.) are setting up their workshops, and recently young Chinese ceramists, coming out of the institutes, are appearing on the market.
Today, this new generation of potters not only revisits the classics, but also produces contemporary functional and artistic objects. The city has around 500,000 inhabitants, 90% of whom are potters.

De Hua porcelain

It was during the Ming and Qing dynasties that production developed (1644-1911).
Products are oriented towards religious themes, such as statuettes of Guanyin, and during the Cultural Revolution all religious and bourgeois themes are proscribed in favor of CCP propaganda.
New statuettes, especially that of Mao, very popular with Westerners today.

An exceptional porcelain renowned for its finesse and brilliance.
Today, many workshops continue to produce both classic and contemporary pieces.
Originally, only white was used, but today color is used in all productions.
Our models are made in this city by a small production plant that became private with the opening up of the country.

Yi Xing clay

Since Neolithic times, utilitarian vessels have been made here, but it was not until the end of the 16th century that Yi Xing’s terracotta reached the height of its refinement.
With its high iron oxide content, despite firing at 1200 degrees, purple stoneware retains a porosity that makes its enthusiasts say that the teapot “breathes”.

A teapot “culled” by numerous infusions of the same tea will retain its aromas, and take on a warm, shiny appearance.
For a Chinese scholar, the choice of a teapot must essentially meet three criteria:
– the shape given by the potter
– the crystalline sound that the object should give, each teapot having its own sound
– the touch, which should be soft and smooth, like soft skin

The highest quality in teapot making is achieved by the master potter, who makes the single piece entirely by hand, followed by mass production using molds and hand-finished by workshops with several workers, and finally by family production of a few pieces and intermediate quality.

The choice of teapot depends first and foremost on the volume of tea to be brewed, and then on the tea itself: green, red, wulong, etc.

A teapot can be rinsed, not washed, and will become smoother and smoother the more you brew.

Bai Mu dan white tea

White teas are very subtle on the palate, and are prepared with water at low temperature.

They are generally eaten in hot weather, as they are thirst-quenching.

For spring crops, the water temperature will be 70 degrees:

In a 10 cl porcelain zhong cup, take 4 g, infuse for 1 minute.

In a 25 cl porcelain teapot, take 7 g, brew for 2 minutes 30 seconds.

Smoked teas

Zheng Shan Xiao Zhong smoked tea
The leaves are set free in a zhong or clay teapot.

In traditional preparation:
-Zhong 10cl: take 4g of tea, water at 95°C, infuse 10″.
-20cl clay teapot: take 7g of tea, water at 95°C, 30″.
Multiple infusions of up to ten of the same data.

Very good length on the palate, with a delicate, smoky, lingering aroma.

Other smoked teas
The leaves will be set free in a teapot

In preparation for the West:
-Maximum 50 cl teapot: take 7g of tea, water at 95°C, infuse for 2′.
Two or three infusions with the same water temperature and infusion time.
These teas do not evolve and remain stable, so they keep well if protected from surrounding odors.

60% fermented wulong

Wulong teas 60% fermented fermented
In large whole leaves that open freely in a zhong or clay teapot.
For harvesting in the last month of May, the water will be at 95°C, so rinse thoroughly.

In traditional preparation :
-Zhong 10cl take 4g tea, rinse, then infuse for 10”.
-15 cl teapot take 7g of tea, rinse and infuse for 30”.
Generally five to eight infusions, depending on quality.

In preparation for the West:
-Maximum 50cl teapot: take 7g of tea, brew for 2′.
Generally two infusions depending on the quality of the tea

From Guangdong province for Feng Huang Dan Cong, and from Fujian province for “rock teas”.
These wulong teas feature fruit aromas (lychee) for the former, mineral and cocoa flavors for the latter.
They keep well in airtight cans and improve slightly after one year from harvest.

Jasmine teas

Jasmine teas.
The leaves are placed loosely in a zhong or teapot, and the water is heated to 70°C.

In traditional preparation:
-Zhong 10cl take 4g of tea, 1′ infusion
-25cl teapot take 7g of tea, 2′ infusion
Generally three to four infusions, with the same dose of tea and the same degrees of water and infusion times.

In preparation for the West :
-Maximum 50 cl teapot: take 7 grams of tea, five-minute infusion
Usually two infusions with the same dose.

Ha Li Shan from Taiwan

Ha Li Shan is in the middle of the island, with dense vegetation. Very popular with tourists, who appreciate the locally-produced tea.
Cultivation begins at around a thousand meters altitude, and the land is often shrouded in mist.