When the British took tea from China to England and Europe, they named the tea as a black tea based on the color of the dried whole & loose leaves tea they saw. However, the same type of tea is named as Red tea (“Hong Cha” in Chinese) in China based on the color of the tea in the cup they saw and tasted. How did this influence the shopping behaviors perspectively?
Ask yourself a simple question: Are you able to identify the aroma profile of the tea? And do you have a chance to taste the tea after you walk into a tea shop as they do in China?
The pure aroma profile from dried whole leaves tea probably is not sharp or vivid, but it would be flourished in the warmed gaiwan or teapot as an awakened sleeping beauty. So try not to judge the aroma and flavor of tea based on preconceived first impression until you have a chance to examine its color and have a chance to taste it.
