Comments for The Network Sense

Comment on Tianmu Lake White Tea (天目湖白茶) by Hank Horkoff

Hank Horkoff — Fri, 30 Sep 2011 20:49:15 +0000

Indeed. Thanks.

Comment on Tianmu Lake White Tea (天目湖白茶) by Lew Perin

Lew Perin — Fri, 30 Sep 2011 15:03:45 +0000

Thanks for the informative post! I think, though, you meant to type 白茶, not 百茶.

Comment on Wuyishan (武夷山) – July 21/22, 2011 by Mo

Mo — Sat, 30 Jul 2011 09:21:09 +0000

Awesome photography!

I went to a similar place, about five years ago, but did not have the diligence to record the details of the trip like this.

Comment on Longjing (龙井村) – April 23/24, 2011 by Hank Horkoff

Hank Horkoff — Wed, 27 Jul 2011 00:37:44 +0000

David,

I would say people wouldn’t be selling tea online if people weren’t buying it. Quality is always a concern, but vendor reviews are some help. Some teas, such as Junshan Silver Needle (君山银针) are now providing certification numbers and websites to verify authenticity. More info here: http://thenetworksense.com/2010/05/31/junshan-silver-needle/.

Comment on Longjing (龙井村) – April 23/24, 2011 by David Lau

David Lau — Tue, 26 Jul 2011 21:02:30 +0000

I’m fascinated by your Tao Bao project Hank. Given its high density of tea shops, I’m very curious as to how prevalent online tea sales are in China nowadays. I’ll definitely be checking back in for updates. Would love to see some video footage as well should you find the time!

Comment on Big Red Robe (大红袍) by Wuyishan (武夷山) – July 21/22, 2011

Wuyishan (武夷山) – July 21/22, 2011 — Sun, 24 Jul 2011 14:55:14 +0000

[...] Related tea: Big Red Robe (大红袍) [...]

Comment on The Taobao Tea Trail by Weißer Tee: White Fur Silver Needle, Herstellung und Zubereitung | Antoine Shapiro

Fri, 26 Nov 2010 12:49:08 +0000

[...] Tea Journey 1: Bai Hao Yin Zhen Inspiriert von Hank Horkoff’s Taobao Tea Trail begebe auch ich mich in die grenzenlose Welt des Tees – denn wo ist dieser schon besser als [...]

Comment on Junshan Silver Needle (君山银针) by Mengdingshan Huangya (蒙顶山黄芽)

Mengdingshan Huangya (蒙顶山黄芽) — Mon, 08 Nov 2010 01:53:28 +0000

[...] I find that the extra step involved in the processing of yellow tea (闷黄, see previous post on 君山银针) results in a smooth taste with little astringency. While some green teas can occasionally cause an [...]

Comment on Anxi Tieguanyin (安溪铁观音) by Hank Horkoff

Hank Horkoff — Thu, 04 Nov 2010 01:37:05 +0000

Ashok,

After an initial rinse of the leaves with hot water, most people would suggest shorter brewing times for the first few infusions (e.g. just over a minute) which then gradually should increase over time as you get to the eighth/ninth infusion (e.g. 3 minutes).

Comment on Anxi Tieguanyin (安溪铁观音) by Ashok baktha

Ashok baktha — Wed, 03 Nov 2010 12:56:36 +0000

How much time should you allow for brewing the anxi tieguanyin tea? Thanks for the wonderful write-up.