When we arrived Tao beautifully arranged a sampling of teas from his array of tea cannisters, that he imports. Our sampling consisted of two white, one yellow, one green, two oolong, two black and two Puerh teas. I had never even heard of Puerh before.
|Tao arranging our leaves for our tasting.|
During all these tastings, I confirmed that Dragon Well green tea, is still my favorite green tea. When I was in China I visited the Dragon Well tea plantation and saw spring's first buds being processed by hand in their hot pan process.
|The cascading tea plants at Dragon Well.|
|Hot pan process for the green tea|
at Dragon Well Tea Plantation, Hangzhou China
Green tea has no oxidation, white has a slight oxidation, yellow has a two week process, oolong is 70% oxidation and black tea is fully oxidized.
|Me sitting in front of our sampling, and instructor Tao,|
with the spent tea leaves sitting on top of saucers.
My first cup of tea was with my Babcia. We sat on her back stoop, after I helped her hang the wash on the line, after we pulled it through her wringer washer, with our cup and saucer of Red Rose tea, looking at her rose garden. Good memories. My tea tastes may have evolved over the years, but those first cups with Babcia, still stand out.