Comments on: Tea Review: Canton Tea Co: Bai Ling Gong Fu

By: Bai Lin Gong Fu, 2011

Bai Lin Gong Fu, 2011 — Thu, 21 Apr 2011 20:42:36 +0000

[...] to be a great hit with customers and tea bloggers, such as my friend and colleague, Cinnabar at Gongfugirl.com. My only objection, if it could be said that I had one, was that the tea was perhaps a tad too mild [...]

By: Damian

Damian — Sun, 05 Dec 2010 16:03:52 +0000

When you say “gong fu” style, are you talking about 1/3 full? 1/2? Or do you just mean in a small yixing as opposed to a big pot? I have this tea and brew a large spoonful of it in a 100ml yixing for one minute and it’s great. If you have a better method, I’m interested. 1/3 full sounds way too strong, or are you just brewing it for 10 second?

On a wider point, I’m quite frustrated by the number of tea writers who say “gong fu method” and think that explains everything.

By: In Review July 31 – Aug 6 | Walker Tea Review

In Review July 31 – Aug 6 | Walker Tea Review — Fri, 07 Aug 2009 13:04:19 +0000

[...] Canton’s Bai Ling Gong Fu. Compare to my review [...]

By: babafisa

babafisa — Mon, 03 Aug 2009 15:30:45 +0000

Thank you very much for that marvelous article

By: Cinnabar

Cinnabar — Tue, 28 Jul 2009 15:39:21 +0000

The “red” refers more to the color of the brewed tea liquor than the dry leaf. Also, the Chinese often use the term “black tea” (hei cha) to refer to pu-erh teas, because they are darker in color. My understanding is that the term “black tea” as it is used in Western countries emerged out of the British tea industry in the 19th century.

By: Canada's Loose Leaf Tea Co.

Canada's Loose Leaf Tea Co. — Tue, 28 Jul 2009 11:19:25 +0000

Why do they call a black tea a red tea?

By: tyler

tyler — Sun, 26 Jul 2009 22:09:02 +0000

reminds me of golden monkey