For this second issue we conducted a blind, unendorsed review of fourteen teas from 1992-2000. All of the participants received their samples in bags labeled only with the letters "A" through "N", and weren't told anything about them except the fact that they were all from the 1990's. They weren't given any product or brand name, or even details about what kind of teas they were, i.e. Sheng or Shuo, bingcha or brick, etc. Therefore, all of their opinions are based completely upon the leaves themselves, which is, of course, how it should be.
* A Discussion of Fourteen Teas from 1992-2000 With:
Zhou Yu, Taiwan
Lu Li Zhen, Taiwan
Chen Zhi Tong, Taiwan
Chan Kam Pong, Hong Kong
He Jing Cheng, Hong Kong
* How to Rank Fourteen Excellent Teas
By A. D. Fisher, USA
A Discussion of Eleven Teas from the 1990's, with:
Zhou You, Lu Li Zhen, Chen Zhi Tong, Chen Gan Bang, and He Jing Cheng
As with any art that is refined by connoisseurs, Chinese tea lovers have a whole list of jargon that helps them describe the flavors, smells, sensations and appearance of teas. Often times these terms refer to specific sensations in the mouth or throat that are very difficult to translate (cha yun). We plan to have a whole article about the different flavors in a future issue. The most common term in this discussion is "hui gan". Hui gan is a desirable sensation that a good tea can offer. It literally translates "returning flavor." It means that the tea lingers in the breath and/or saliva and "returns" to the mouth.
Teas:
A: 2000 Yiwu Mountain Wild Tea (Purplish-red Piao)
2000易武正山野生茶（紫紅票）
B: 2000 Kunming Red Mark Iron Beeng
2000毘明紅印鐵餅
C: 1999 Yiwu Mountain Wild Tea. (Dark Blue Piao)
1999易武正山野生茶藍黑票特厚棉紙
D: 1999 Yi Chang Hao (Song Characters)
1999易昌號精品（宋體版）
E: 1998 Menghai Wild Arbor Qi Beeng
1999雲南圖寶大葉野生青餅
F: 1998 Red in Red Ribbon Qi Tse Beeng
1998勐力海野生喬木青餅
G: 1998 Red in Red Ribbon Qi Tse Beeng
1998紅中紅帶高檔青餅
