The post fermented tea

I had the post fermented tea party !!

The goal of the party was to make ripe puer tea in Japan

The first, we had Isgizuchi black tea and Goishi tea; below pict, middle of top

Both teas were anaerobic fermentationed and acted by lactic acid bacteria

So,I felt sour, Ishizuchi like jujube and Goishi was more sour
These teas were made in a traditional method, at Shikoku, Japan
I thought that it was difficult to make
But a tea maker said not difficult
I interest in his view, because he was tea maker

And we had many ripe and raw puer teas from Yunnan and Hunan

My friend provided these teas

One was raw puer that she made, one was tea that she got from Chinese officials,,,she got from some routes

Then we were able to think about tea from various angles

Last tea was the oolng tea stuffed in orange; below pict,the center

This tea was made by Mr.Saito from Ikumi, Shizuoka, Japan

After about ten years, the tea had very deep

We thought that original stuffed tea was not good
and the orange and times made good tea

We just step into the entrance of the post fermented tea

We want to know about it more and more

After the tea party, we had a lot of delicious crabs !!

Thank you for all ♥