JohnHou's Chinese Tea Life

Pure GuShu tea sessions from left to right: Left (3rd session): BingDao (冰岛) LaoZhai (老寨) which means Old village of BingDao.  Bitterness just appears in a blink during every sip.  Astringency is very minor.  Salivation comes firstly than HuiGan and alongside momentum. Chinese word 舌底鸣泉(she di ming quan) describes Salivation springs up like a spring hided under tongue.  Now I can find a place to use it without hesitation.  Then HuiGan(sweetness from aftertaste) and Salivation comes in turn.  ChaQi is the strongest during the 3 kinds of tea tasted this afternoon. The most obvious body feeling is smoother and broader breath and clearer head than before. Middle (1st session): DiJie (地界), another sub-village of BingDao village.  The taste is very different to LaoZhai. Soft, sleek silk like or even oil like tea liquid with roundness in mouth.  Both bitterness and astringency are not so obvious near very minor.  The most easy to be remembered character is candy sugar like sweetne

After 1.5 years's aging in GuangDong province, the bitterness is going down and taste is becoming mellower along with honey like sweetness. (2016 year fall leaf from LaoManEr GuShu, Left pile) Fat and strong tea thread. Floral aroma. Classical bitterness and fast coming HuiGan and salivation. (2018 year spring leaf from LaoManEr GuShu, right pile) 2016 year LaoManEr GuShu Fall Leaf 2018 Year LaoManEr GuShu Spring Leaf