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


The tea connection

Im tea time
Mr.Shibamoto's Inzatsu Oolong
with Aneta pot
We are connected by tea, Poland, Vietnum and Japan
Let's join our circle !!