A Tea Addict's Journal

Blending, again

April 7, 2025 · 1 Comment

Over the years I’ve had some changes in what I believed in. I googled blending on this blog and it seems like last time I talked about it extensively was some (many) years ago. It’s probably time to update that view. I think I was wrong.

Traditionally, and still very much practiced today, is the art of blending tea. Why do tea sellers blend tea? It’s simple – to control for quality and cost. The first thing one needs to remember is that the kind of people who would come back to this URL and read this blog constitute an exceedingly small minority of the tea market. The vast majority of tea drinkers have no interests in the topics raised here, and do not care for such things such as which village a tea was harvested in or what season it came from. They just want the medium grade TGY or Assam from their local shop, go home, brew it like they always do, and have the same taste that they have come to expect. Blending is for that, which is the vast, vast majority of the market.

It’s also for businesses. If you’re a tea seller, and your supplier from the tea factory keeps sending you stuff that vary sufficiently in quality that you can’t be sure it will be the same, then how are you going to do business? How do you supply the restaurants, the regulars, etc? You can’t. It is the job of the producer/wholesaler to make sure they have a steady supply of the same tea, day in, day out. So, blends.

For teas like oolong, the process of blending also comes in additionally with the process of roasting, which levels the tea into a uniform taste, and also helps preserve it for the journey ahead for export. But even things like green teas are blended, for the most part. Japanese sencha, for example, are rarely single origin. They’re blends of different kinds, sold at levels that the shop deems appropriate – with fancy names for easy identification, but the names tell you nothing about where the leaves are from or what season it is from, other than when they advertise it as shincha, or new tea. Look at Ippodo for example – a bunch of cute names that are really just “top grade” “medium grade” etc in disguise. That’s how teashops used to, and still mostly, operate.

The internet, for the most part, changed that, along with changes in the structure of the market. Farmers now have the ability to sell direct to consumers, although depending on local regulations and conditions, that may or may not be doable. Japanese tea farmers, for example, still overwhelmingly only grow tea, and the processing/production is done by someone else who then sells the teas. Taiwan is a free for all where everything is possible, from big operators to tiny farm-to-market sellers, and China is similar. There’s precious little direct to market stuff from places like Thailand and Vietnam, where the tea is mostly for commercial use. South Asia I’m less familiar with, but with big estates I think they’re not really comparable anyway to the smallholding farmers you see in East Asia.

The direct-to-market sellers can cater to the crowd who read this blog – people who don’t mind, and might even celebrate, variety in their supply. All of a sudden, drinking TGY that taste wildly different year to year is not a problem, it’s actually a benefit. Sellers can tell you that this year, because of less rainfall, the teas grew slower but are therefore more concentrated in taste, but production volume is lower so prices have to go up etc etc. For the most part, the buyers have no real way to verify that information – you just have to trust the seller. It does taste different, sure, but is it better than last year? Well, you still have some tea from last year, but it tastes kinda similar, maybe a bit different, but that’s probably because it’s now a year old tea, right? RIGHT?

Let’s be honest for a second – unless you’re in the business and are tasting hundreds of teas a month from the same genre, over a number of years, chances are your ability to distinguish this level of difference is not high. When presented with teas that are from the same general region, using the same leaves and produced roughly the same way, telling which one is better and which one is worse is skilled work. I can usually tell apart stuff that are from different altitudes, etc, but if they’re similar, it’s not that easy.

Which, again, is where blending comes in – maintaining stability of product – because it is a product. It is only for the select few of us who spend too much time thinking about tea where seasons, locations, etc matter. It’s like single barrel whisky – most whisky drinkers are happy drinking factory bottlings at 43% abv, blended to maintain stability so that the Lagavulin 16 you buy now tastes roughly the same as it did ten years ago when you celebrated your graduation with a bottle. But aficionados seek out the new, the exotic, the variety – it does not, however, make the product better.

One recent way to explain blending I heard from an experienced tea man here in Taiwan makes sense to me – let’s say there are ten points to a tea, one for each aspect (body, smell, smoothness, and so on). If on aspect is bad, you take off a point, because it’s really obvious when it happens. But, if you blend ten teas together, and they each have one point off but all for different reasons, then while your tea’s total score might still just be 9/10 if you add them all up, you no longer have that one big obvious flaw that everyone can taste – instead of 0 points for one aspect and full point for everything else, each aspect is now at 0.9. For the average consumer, that change is no longer obvious because you no longer have one glaring flaw, so overall, your tea is better as a result.

It might seem pedantic, but there’s a reason why blends exist – and why traditionally shops have blended teas for generations. Many older shops still do that. In the hands of a skilled blender, they will be able to combine a number of less-than-great teas and make something great at a reasonable cost. Just because something is directly from a farm does not automatically make it better, at least when we are talking about tea.

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An old ghost

January 20, 2025 · 7 Comments

This is the 19th year this blog has been in existence, which, frankly, is a long time, even if the past few years it’s more of a ghoul and less of an active blog. The reason I still pay for hosting to keep all this up is because, every so often, people would tell me that they’re going through the backlog and finding interesting information in it. I know how annoying it is to have a resource online just disappear on you, especially in this age of social media where everything goes away eventually, so, this site stays up.

It does also mean that there are lots of what are now skeletons on this blog, memories and impressions of places and people that are no more. I was in Yongkang a couple days ago, and passed by this storefront. It’s a dead shop, obviously, but I remember it as a teashop I visited on a few occasions the last time I stayed in Taipei for a while, back in 2007 when I would mundanely post every day about what I drank that day. The shop was called Hui Liu, and at the time was a vegetarian restaurant/teashop. I think I even bought some tea there, a couple ounces. Even by the end of my stay in 2007, I had stopped going to Yongkang for tea – it’s too touristy, with prices to match. These days I visit there mostly for the food, and for spaces where you can sit down and brew tea with friends.

But it did trigger a couple memories of how it used to be like there, and I dug up the old post of me talking about it. I was rather eager to learn more back in the day. Funny thing is, I don’t think I ever went back to either Yetang or Hui Liu. Yetang, from what I can tell, is still open. Hui Liu closed I think in 2018, replaced by some other place which has also now closed, as you can see in the photo above. I should really go back to Yetang and see what it’s like now. The owner, from what I can gather, spends most of his time in the mainland teaching tea these days. Hui Liu, on the other hand, is now just a memory.

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Pay attention to the others

January 11, 2025 · 7 Comments

Yes, I’m still alive. Not sure how many of you will see this though.

Today I went to a tea producer’s house to chat with him here in Taiwan. He showed me a bunch of teas he made while we talked about the state of the industry, etc. Aside from drinking some pretty interesting teas, one thing stood out to me – he’s constantly watching what I’m doing with the cup.

This is I think something that is underrated for a lot of people who don’t often gather for tea, and for those of you who tend to drink alone. The person doing the brewing for a group tends to overly focus on their brewing – I’ve done this in the past too. I’m watching myself, thinking of what to do next, talking, etc, and forgetting that there are other people drinking. I’m still pouring, but I’m not really paying attention to their drinking, when in fact, they’re giving you hints.

How fast are people drinking the tea? How are they reacting? The person I was with today was watching me like a hawk – one of the teas he brewed was a tea he rescued from some production problem. It’s not great – it’s fine, but clearly muted as a tea. The tea he brewed previously, a black tea using qingxin oolong, was great. So the moment he noticed that I was drinking the new tea a lot slower, he went back to the black tea – which lasted a good while longer. We never drank the rescue tea again – and I’m not even a customer. I was just there for the conversation. Now, having said that, I smoked plenty of second hand smoke today, but there was no way around that.

When doing a gongfu session with folks, you don’t have to brew every tea to its natural death. Some teas are not so great, or not to the taste of those who are present. Be happy to just give up on a tea and move on – rare is the tea that gets better with more infusions. If by cup 3 or 4 it’s not good, that’s it. It’s done. If someone’s not drinking, maybe re-make something that they liked previously. Part of being a good host is to notice these things, and to give the guests something they like. It’s the little things that count.

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Crashing prices

February 26, 2024 · 5 Comments

A couple years ago I posted about an outing with a friend to go to the local Dayi store to drink new 7542s (I think I deleted the image by accident). The tl;dr is that they’re very average and way too expensive. Now, two and half years later, we have this:

This is a screencap from Donghe which shows you prices of puerh. For the 2020 7542, which reached a peak of around 50,000 RMB/jin (42 cakes) we are down to around 29,000 RMB. It’s still really expensive at over 600 RMB a cake, but nowhere near the peak. I’d also imagine prices will continue to fall as the quality simply isn’t there.

More importantly, you can easily buy ten, even fifteen, years old 7542s on Taobao that are genuine that cost around this price. People trying to sell you the 2020 version will tell you it’s special, they used better leaves, blah blah, but in reality it probably is just another run of the mill 7542 with very little difference that you, the drinker, will notice some years down the road – certainly not at a price that is so inflated.

I have increasingly come to think that for most teas, especially ones that aren’t special in some way (i.e. most big factory productions) you’re just better off buying when you are ready to drink them – there is such a huge backlog of teas that are sitting in storage somewhere by people who bought them years ago to “invest” that are, well, looking for drinkers. Why buy new, when you can buy old?

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Good baseline tea

August 1, 2023 · 7 Comments

I just spent a month in Taiwan doing research and other things. It was spent almost entirely in Taipei, so there wasn’t much time to go to the tea farms or anything. I did do some tea shopping, revisiting old haunts and finding new ones. A shop ran by someone who’s been there since he was 16 (now 75) is, for example, a pretty fun place to go, and a witness to all the changes to the tea industry there in the past two generations.

As food in Taiwan is invariably pretty cheap and the rental apartment kitchen subpar, I ate out a lot. Food comes with drinks in sets, and more often than not, it’s tea. One thing that got me thinking, and for once a new thought that perhaps deserves a blog post, is that there is such a thing as a good baseline tea. In Hong Kong, for example, the baseline tea one might drink is some watered down Lipton that you might have at a cha chaan teng, or some rather nasty cooked puerh with some storage notes in a big pot in a dim sum restaurant. It’s…. not good. In Taiwan, the baseline tea, at least in terms of what you normally end up drinking in a lot of situations, is iced black tea. They are often listed as “honey fragrance black tea” – bug bitten black tea, lightly roasted. The stuff actually in plastic cups may or may not be that – who knows about truth in advertising here – but the teas, in general, are pretty good, and far better than whatever junk Hong Kong places serves up.

But the profile of that baseline matters a lot, I think, and shapes tea preferences. Hong Kongers are not afraid of traditionally stored puerh, because you encounter it so often. It’s what you would expect to taste when you want some puerh. In places where bottled, bitter green tea is the norm, like in Japan, then the drinker is going to be pretty immune to those kinds of bitterness. The Brits and much of Europe has teabags with blended black tea as their baseline. It is our daily encounter with tea and often is what comes to define what “tea” is for these people.

The worst, I think, is when you have places that just don’t do much tea in daily life. This ironically includes Mainland China, where tea is not usually served with food (and when it is, the tea is similar to the cheap powdered stuff you get in American Chinese restaurants). In these cases, there is no “tea” and no baseline. In a way, I suppose, that opens doors – you go in with no preconceived notion. But I think by not having a daily encounter and a daily baseline, there’s also less ability to discern quality, to know that something is “ok” or “off.” This is something a typical Taiwanese, I think, would have a feel for, even if they can’t articulate it, because they see it so much.

Alas, I’m back in Hong Kong. So, maybe I’ll post some thoughts again in a few years time. Ciao.

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Packing teapots

March 11, 2023 · 2 Comments

So…. this is how I pack my teapots for moving. You buy those butcher paper – enough to wrap them all. Then, just simply wrap the pot with the paper – usually trying to get a sheet between the lid and the body, so it’s at least cushioned if not snug. Although, take care not to be too snug – you could, theoretically, crush your lid that way if you try to force it in and the lid is tight to begin with. Thankfully, with my loose lids, that’s rarely an issue.

Then you just put them in the box – the point is to 1) stop the pots from touching anything else and 2) cushion it enough so that there’s no room for shaking. This is a box that’s filled to the brim, probably something like 60 pots total. There are a few of these boxes that I need to unpack. It’s gonna take me a little while….

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Housecleaning

March 11, 2023 · 5 Comments

So, it’s been a while. I have sort of neglected this place – partly because I have nothing really new to say, partly because, well, blogs are a bit of a dead genre. Either way, this place has languished.

But I do have plans, at least, to try to change that. One impetus is that I moved recently, which means that, once again, I packed up all my teapots and am reminded of the gargantuan task of cataloging all of them. I should take photos of them all, and while doing so, I suppose I should also post them here. So, I’m making myself do that, and you can expect to see teapot porn soon. I will, however, make a small change. No more volume measure – it’s a finicky thing that doesn’t really serve any purpose anyway. I think I’ll just put physical dimension here and call it a day. Measuring volume requires me to pour water in, weigh it, pour it out, and then let it dry – a time consuming process that also adds risk of breakage. I’d rather not do that. So, physical measure it will be.

Another thing of note is that finally, this website has an https address, so Chrome won’t freak out anymore about it being not updated. Sorry for the long delay in that. I also have a lot of links to my old photobucket that probably should be fixed. I’ve been working on it, but it’s taking a long time and I’ve got other things to do, alas. That’s what happens when you run a site off old, old web services from the early 2000s and never spent the time going back fixing everything…

Anyway, hope you’re all alive and well.

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A year long hiatus

August 31, 2022 · 10 Comments

Last time I wrote a post here was July 2021. That’s more than a year ago and the longest break I’ve taken from this blog. Since the pandemic started, I’ve been mostly busy dealing with various projects of mine, the most important of which is what you see above – the publication of my first book. I just got my own copies a couple days ago, which is pretty exciting. It’s also a long, long way away from when I first started this blog when I was merely a second year grad student. That year, I first started conceiving of this project that ended in this book, so in a way, it’s a nice milestone.

My next project is going to be much more about tea – I’ve been doing some research on various aspects of tea for the past few years now, as many of you have seen. The project is now slated to be mostly about tea production in Taiwan over the course of the 20th century, and its implications on what we can learn about skills, artisan production, and global trade. I originally wanted to do something more comparative, but Covid-19 travel restrictions means that it’s much harder to get that done in any reasonable timeframe. I do hope that in the next few years I’ll be able to go more to Taiwan to finish up some research and to get a book out, this time in less than than it took my first one.

Otherwise though, on the tea front, not that much is going on. I’ve been drinking lots of deathroast tieguanyin these days – just grandpa style in a mug. It’s easy and tasty. Without much travel and with all the Covid silliness, there’s been much less tea activity than normal and so not a lot to write about. I suppose a recent highlight is a session with a very well stored 1950s Red Label. That was nice.

Now that the book is out, it’s time to get cracking on the next book. Hopefully I’ll have some meaningful updates on here once I have made some more progress.

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2019-2021 7542s

July 9, 2021 · 2 Comments

Yesterday I went with a friend of mine to a local Dayi store to drink the new 7542s. We had three – from 2019 to 2021 (left to right). The reason we went is simple – the new 7542s are priced to the heavens. The new 7542 this year, for example, is well over 1000 RMB a cake. On Taobao it is selling for roughly 1500+ per cake, which is about $230 USD. The green wrapper version of the 7542 from last year is now double that at 3000+. It was a “special” year, some 80th anniversary cake, basically. The 2019 is about the same price as the 2021. None of these prices make any sense.

They especially don’t make sense when you drink them. The 2021 one feels insipid, high fragrance, but lacking in body. The 2020 one is better – obviously so. It’s got a solid mouthfeel and rounded profile. The tea is decent, but at $450 USD a cake, you have a LOT of alternatives and the 7542 does not stand out as a good purchase. Likewise for the 2019 – the tea, which is pretty standard factory fare, has no real business being this expensive. The 2018, funny enough, is only a fraction of the price.

It’s clear that Dayi has switched strategies once again. Long gone are the days when they do 10+ pressings of 7542 a year. These years it’s just once, and they limit the production amount. This is, I think, mostly to drive up prices. For the price of one of these cakes you can find a tong of some older 7542 with 10 years of storage on it. There isn’t that much immediate demand to consume this tea – nobody’s drinking this for fun. In fact, any kind of blemish on the packaging on these teas immediately result in a discount, so people are loathe to even handle them lest they lose value. God forbid there’s “tea oils” on the wrapper or a tiny dent on your box. These are, now more than ever, vehicles for alternative investment and not for drinking. If you want to drink something, find a not-sought-after Dayi recipe from like 2009 and buy away. If well stored, they offer good value for money. These 7542s are for people who have too much cash and nowhere to spend it.

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In Memoriam: Kihara-san

June 19, 2021 · 3 Comments

About ten years ago when I first got back to Hong Kong, I was wandering around in the pre-children days and went to Lau Yu Fat to see if they had anything interesting to sell. When I got there someone was already sitting there with old Mr. Lau, drinking some tea. It was a Japanese couple and they were having some tieguanyin. I joined in, wanting to try some puerh or another. The tea was not very remarkable. I don’t even remember if I bought anything that day – I may have out of politeness. But as I was just doing research that ended up in the article A Foreign Infusion, I had a fun and exciting conversation with this Japanese aficionado of Chinese tea. Afterwards, we exchanged contact info.

I didn’t expect much from it, to be quite honest. While I’ve met many people over the years over tea tables, the number of people I’ve actually kept in touch with any regularity is small. Kihara-san, though, was different. He loved traveling, tea, and good food. Hong Kong was a frequent stop for him and his wife, and they would visit at least a couple times a year, always staying for just a night in the same hotel. I also happened to go to Japan every year or so. Before I knew it, I would be meeting him a few times a year, over food, tea, or both, and inviting him to places that I know. We even once met while we were both in Taiwan, with him taking me to a place he knows near the Taoyuan airport. Good times.

Before the pandemic hit, we had plans to go out for sushi together next time I visited Tokyo. While the Sukiyabashi Jiro is world famous for the documentary and the three Michelin star, Kihara-san thought it was “too old fashioned – too conservative.” This other place, he said, would be more exciting. I had also wanted to finally see, in person, his heirloom teapot that he inherited from his grandfather, who was a trader in Nagasaki. It’s a zhuni pot, Siting shaped, and beautiful. I’ve seen many such pots on sale before, but it’s always special to handle one that’s got family history.

A year ago on June 18th, as he often did, he posted a photo of a sukiyaki place that he went to. It was the same place he recommended me to go almost exactly two years prior that served up some good beef in some basement in Ginza. 好食, he said, which is Cantonese for tasty. I implored him not to taunt people like me who were, at the time, locked down and unable to travel anywhere. The next morning, I received a reply – this time from his wife, saying that he had suddenly passed away in his sleep that night.

The news was shocking – while he had been having health issues, he seemed to be on the path to recovery. The passing was sudden. The loss, irreplaceable. A year later, I still haven’t been able to go to his tomb and pay my respects. I haven’t quite reconciled with the fact that I’ll never see this friend again, to enjoy discussions with him over good food and tea. My heart goes out to his widow, who had to navigate this awful year coupled with the passing of her husband. I know I’m not along in mourning for our friend – he had many friends all over the world, and it’s a testament to Kihara-san’s magnetic charisma.

On this memorial day of his passing, I am having some roasted tieguanyin, something I know Kihara-san would very much like. I hope that, in the great beyond, he could be enjoying as much good tea as he would like to have. Kihara-san, you’re very much missed.

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