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How To Preserve Dianhong Black Tea
Dian black tea is an alias of Yunnan black tea. It belongs to black tea. It is made by picking one bud, two to three leaves of buds as raw materials, and then withering, rolling, fermenting, and drying.
Dianhong crushed tea is made by withering, kneading, cutting, fermentation, and drying; Gongfu tea is a bar-shaped tea, and black crushed tea is a granular crushed tea. Dianhong crushed tea has a mellow taste, while Gongfu tea has a strong and irritating taste.
The Gaiwan (gài-wǎn, literally lid bowl) is perhaps the most versatile piece of teaware. It can be used as a teapot, a taster’s mug, or in place of a tea cup. The optimum material for it is porcelain. They come in various designs and a huge range in prices, from very affordable mass-produced ones to one-of-a-kind artist pieces. It might have been invented as a tea tool in the 9th century but the present-day form got popular only after the 18th century.
Anji white tea has good color, fragrance, taste, and shape. It looks like a phoenix feather, the leaves are jade white, the stems are emerald green, and it is fresh and sweet. It is a good tea. But because of the white tea in the name, many people think that Anji white tea is a white tea. Of course, some people say that it is green tea, so there are different opinions about whether Anji white tea is white tea or green tea.