The tea was flavored with flowers of Roubai, kind of plum.
I went to pick the yellow plum flowers
There are three kind of Roubai.In this time, I see 2 type flowers, white and yellow.
The first, I removed insects from flowers. Then Roubai flowers put together black tea one night. Next morning, Plum flowers removed and tea leaves were dried. This process were performed twice or more.
The goal of the party was to make ripe puer tea in Japan
The first, we had Isgizuchi black tea and Goishi tea; below pict, middle of top
Both teas were anaerobic fermentationed and acted by lactic acid bacteria
So,I felt sour, Ishizuchi like jujube and Goishi was more sour These teas were made in a traditional method, at Shikoku, Japan I thought that it was difficult to make But a tea maker said not difficult I interest in his view, because he was tea maker
And we had many ripe and raw puer teas from Yunnan and Hunan
My friend provided these teas
One was raw puer that she made, one was tea that she got from Chinese officials,,,she got from some routes
Then we were able to think about tea from various angles
Last tea was the oolng tea stuffed in orange; below pict,the center
This tea was made by Mr.Saito from Ikumi, Shizuoka, Japan
After about ten years, the tea had very deep
We thought that original stuffed tea was not good
and the orange and times made good tea
We just step into the entrance of the post fermented tea
We want to know about it more and more
After the tea party, we had a lot of delicious crabs !!
Japanese white tea !? This is called " Nikkan Bancha ; 日干番茶 " I made in 2010, with my tea friend, in Makinohara, Shizuoka The first, we cut down tea leaves by scissors and boiled it Then tea leaves spread under the sun and sprayed boiled water And dried only under the sun It was summer, very hot day (*´Д｀) Now, it is 8 years from making I felt it like puer ripe tea and little chinese hearbal medicine I want to taste with my friend's tea(#^^#)