Tea production in Sri Lanka


sri-lanka-tea-plantation-14
Tea picker of Sri Lanka by Paul Mannix


Source Web: Tea production in Sri Lanka[online]. Wikipedia.org. Available on WWW: <http://en.wikipedia.org/wiki/Tea_production_in_Sri_Lanka>. [q570] [s77]




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Nèi fēi (内飞 or 內飛):
Pu-erh shape -
Dimocarpus longan,
Ziziphus jujuba,

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Quotes

„Mr. Gao showed us how to identify gu shu (ancient tree) tea leaves by looking at their texture, rubbing them between your fingers, and eating them raw. Old tea trees produce thicker, more leathery leaves that don’t easily come apart when you rub them. And gu shu buds should be white & shiny. When you chew them, the flavor is very bitter but there is also a strong sweet fragrance, and the juice is relatively easy to swallow. Tai di cha (terrace plantation tea) is also bitter but with a strong, lasting astringency on the sides & front of the tongue, and the juice is harder to swallow.“

Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q933] [s107]

Photos

Tea plantation in
Pu'er traditionally
The jujube's sweet
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