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	<title>Slow Food Perth &#187; tea</title>
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		<title>Tea and terroir</title>
		<link>http://slowfoodperth.org.au/2009/07/tips-and-sips-a-diversity-of-teas/</link>
		<comments>http://slowfoodperth.org.au/2009/07/tips-and-sips-a-diversity-of-teas/#comments</comments>
		<pubDate>Mon, 06 Jul 2009 11:03:43 +0000</pubDate>
		<dc:creator>jamie</dc:creator>
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		<category><![CDATA[tea]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=459</guid>
		<description><![CDATA[LU Yu, a respected Chinese tea ‘sage’, said in the eighth century BC: ‘Tea is especially fitting for persons of self restraint and inner worth.’
It is acknowledged by the Chinese that superior tea is grown in high mountain areas. Altitude slows growth and shields tea plants from extreme sunlight. As with wine and other agricultural products, the quality and taste of tea is influenced by soil, climate and altitude. Tea gardeners ultimately decide which leaves to pluck and how best to process that leaf to optimise flavour and quality inherent in the green leaf. Distinguished Melbourne tea merchant David Thompson, of Larsen &#038; Thompson, held a tutored tea tasting for Slow Food Perth at Rochelle Adonis’ Northbridge studio on Friday 3 July.  
]]></description>
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