For next article, we conducted a blind, unendorsed review of nine teas from 1992. All of the participants received their samples in bags labeled only with the letters HAM through "1", and weren't told anything about them except the fact that they were all from the 1990's. They weren't given any product or brand name, or even details about what kind of teas they were, i.e. Sheng or Shuo, bingcha or brick, etc. Therefore, all of their opinions are based completely upon the leaves themselves, which is, of course, how it should be.
A Discussion of Eleven Teas from 1992 With:
Zhou Yu, Taiwan
Lu Li Zhen, Taiwan
Chen Zhi Tong, Taiwan
Chan Kam Pong, Hong Kong
He Jing Cheng, Hong Kong
1990's Tea Review:
Commentary on Eleven Teas By A. D. Fisher, USA
A Discussion of Eleven Teas from the 1990's, with: Zhou You, Lu Li Zhen, Chen Zhi Tong, Chen Gan Bang, and He Jing Cheng
As with any art that is refined by connoisseurs, Chinese tea lovers have a whole list of jargon that helps them describe the flavors, smells, sensations and appearance of teas. Often times these terms refer to specific sensations in the mouth or throat that are very difficult to translate (cha yun). We plan to have a whole article about the different flavors in a future issue. The most common term in this discussion is "hui gan", Hui gan is a desirable sensation that a good tea can offer. It literally translates ''returning flavor." It means that the tea lingers in the breath and/or saliva and "returns" to the mouth.