Judging the quality of your Pu-erh Bing Cha by its appearance

Written by Tea Hub

As we discussed last week, a Pu-erh Bing Cha’s shape and leave presentations onrepparttar surface of a cake reveal its quality. A good quality Pu-erh Bing Cha must be in round, regular shape, have even thickness and smooth surface, and tea leaves must be well compressed without breaking into layers. An extremely tightly compressed (flat) Pu-erh Bing Cha will take longer time to age. Those flat Pu-erh Bing Cha normally will become less flat after being aged for a few years andrepparttar 113191 leaves loosing up duringrepparttar 113192 aging process.

Many experienced Pu-erh collectors know how to judge a Pu-erh byrepparttar 113193 surface leaves. The quality of leaves and composition of leaves and buds all holdrepparttar 113194 future of a Pu-erh Bing Cha. Adding tea buds to leaves will make a Pu-erh Bing Cha sweeter. However, it isrepparttar 113195 strength of leaves that affectrepparttar 113196 aged taste of a Pu-erh Bing Cha. The balance between buds and leaves is crucial to a Pu-erh Bing Cha’s taste. You can findrepparttar 113197 perfect balance in our Young Green Ancient Tea Tree Pu-erh Bing Cha (http://www.teahub.com/puerhtea.htm).

The Harmony between Food and Wine

Written by Dan Phillipe

Wine is a social drink which should be enjoyed inrepparttar company of friends and .. food.

The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit fromrepparttar 113190 right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied byrepparttar 113191 right dish. In order to savorrepparttar 113192 splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one’s intuition and curiosity that are of paramount importance.

Most rules for agreeable food - wine combinations date back torepparttar 113193 19th century and are made by French cooks who travel around Europe showing other nationsrepparttar 113194 French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine – with seafood, and red wine – with game and red meats. Those rules, however, have been broken many times throughoutrepparttar 113195 years becauserepparttar 113196 nature of certain dishes andrepparttar 113197 rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.

A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring outrepparttar 113198 wine’s superb qualities instead of fighting with it. Certain wines and foods have “found” each other overrepparttar 113199 years and represent especially suitable combinations. Generally those arerepparttar 113200 regional wines and foods. Almost all local dishes go best withrepparttar 113201 wines from their regions.

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