A Tea Addict's Journal

Entries from January 2014

Practical tea brewing advice

January 28, 2014 · 18 Comments

On this eve of the Lunar New Year, I thought I can offer some advice gleaned from over 15 years of tea drinking.

1) Use a vessel of suitable size — This means that if you’re drinking by yourself, don’t use a 300ml teapot unless you’re trying to make weak tea. Likewise, if you have a lot of people over (for holidays, for example) using that 100ml favourite of yours is really not a great idea. If you are short on wares, err on the side of small. You can always double up infusions and serve them together to fill volume, but it’s harder to deal with a large quantity of tea for a small number of people.

2) When rinsing, do not steep too long — I read in forums and other places sometimes of when people say things like “1 minute rinse”. I don’t know about you, but a 1 minute steep is no longer a rinse. Rinses are fast – 10-15 seconds at most. 1 minute, plus time to pour in and pour out water, really means more like 1 minute 30 seconds. That’s an eternity and you lose a lot of the “stuff” you should get from your tea. Don’t do it. Teas are never that dirty.

3) When brewing compressed puerh, break up the pieces — in the Western tea drinking culture I sometimes see a certain obsession with having whole pieces. I think this is partly because a lot of people drink mostly samples, so they like to see whole chunks, somehow, and oftentimes said chunks are thrown into the pot/gaiwan as a whole thing. This is not going to be good for your tea drinking experience – large chunks have a relatively small surface area for water-contact, and this is especially problematic when it’s compressed tightly. If you rinse it the water only touches the surface, and oftentimes the cores of those chunks might still be dry after one or two infusions. The proper way to do it is to break it up – yes, even if it means breaking some of the leaves. Chunks in the pot/gaiwan should be smallish, no more than about 1cm in diameter or so. If the tea is loosely compressed you can have bigger pieces. Ideally, it should actually be a mixture of chunks and loose leaves (from the same tea, of course). Remember, they all came from the same cake. As long as you’re not only brewing with fannings, it’s fine.

4) Adjust brewing time according to what your tongue tells you — a pretty common problem for novices is to ponder how long the infusions should be. Once you have thrown in the leaves, you’re stuck with your leaf/water ratio, so the only thing you can really adjust are 1) water temp and 2) time in steeping. The easier to adjust among those two is time, so you should adjust that accordingly. Is the tea way bitter/strong? Then be quick about pouring in and out. Is the tea getting weak? Lengthen the time of steeping. That’s not what the vendor recommended? Ignore the vendor. Do not ever automatically add time every infusion, as is often dispensed as advice for newer drinkers. It’s not a great idea.

5) Keep the water hot — aside from green teas, most teas should be brewed with water that’s kept very hot. That’s how you get the most “stuff” out of your tea, and gives you the most depth in flavour. If the brew is coming out too strong, you either added too much leaves or left the water in too long (or, possibly, the tea is just bad). Yes, you can get a really sweet, pleasant, and non-offensive brew by keeping the water to 60C. But you can just as well argue for cold-brewing aged oolongs overnight in the fridge. You can do it, but it’s really not the best use of the leaves. Leave the cold brewing for the cheap teas (where hot water can bring out some nasty bitterness if the tea is truly bad) and keep your water hot. Otherwise, you’re wasting perfectly good leaves.

6) Grandpa the tea when you’re finished — if you really liked the tea, one way to keep drinking it is to grandpa it.

On that note, may the year of the horse be one filled with good teas!

Categories: Information
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Gambling in Macau

January 25, 2014 · 2 Comments

As many of you know, Macau is now the gambling capital of the world, having taken over Las Vegas for the number one spot a few years ago and now with a very sizable lead. I recently went, but not to gamble. One benefit to a city built on gaming revenue is that there often are things that are built around it because the city wants to attract tourists who (like me) don’t gamble – make them attractive enough so that their friends who might won’t get vetoed. Among these things in Macau, aside from the great food and the historical buildings, is a beautiful art museum. There’s a current show on teawares, with half of the items from the imperial palace, and the other half from the Victoria and Albert Museum in London. Some of the items there are stunning. There’s a supposed 150 years old ball of tribute puerh, a 400 years old yixing pot, and my favourite, a number of tea canisters for imperial use. I took a snap.

This isn’t even for the highest grade of tribute tea, but rather the second highest. It’s not clear what’s actually inside though.

Or, take this charming box

Being emperor seems like a good idea.

I did end up gambling a little – not by sitting at the blackjack table, but rather, buying some tea. There are a few older teashops in Macau in the more residential neighbourhoods. I ended up at one and bought a cake of what I think is 2003 Xiaguan.

Not too expensive at all, and not too bad. Better than risking some scary looking thing on Taobao, although admittedly some of them are cheaper and maybe even better gambles. Then again, the store was so old looking and so run down, it was half the fun of shopping there. The female proprietor (I dealt with her husband) was sleeping on the bench in the shop, but covered herself in such a way that I didn’t even notice her until she woke up halfway through our exchange, giving me a bit of a startle. Who can beat that for excitement in a tea store?

Anyway, if you ever come by Macau, I heartily recommend a visit to the museum. It’s certainly worth the trouble.

Categories: Objects
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Things that matter, things that don’t

January 8, 2014 · 18 Comments

Over the years I’ve seen/heard/read many purported “rules” when it comes to buying yixing teapots. They all claim to help you buy a good pot. I’ve believed some of them at some points, although, increasingly, I no longer rely on any of them. I thought I will list a few of the common “rules” that people have developed – ones that I think are actually leading you down the wrong path, and offer up an alternative instead.

Keep in mind that everything written here is from the point of view of someone buying to use their pots, especially smaller pots that are for, at most, 3-4 people. If you are looking to buy things for your collection – then it’s mostly a question of personal taste and preferences. I’m also fully expecting to see people who think what I write here is wrong. If you disagree, let me know why.

1) The pouring test – basically, putting water in the pot and then pouring it out. This test is supposed to check, mostly, for whether or not the pot drips or not. It is true that pots that drip are annoying, especially if you pour slowly, but actually, I’d argue that dripping is not the worst thing that can happen. The thing is, when it’s a small pot and you’re using it mostly for personal drinking (as I think many of my blog’s readers do) it’s actually quite rare that you will use it for pouring into multiple cups – that’s when dripping becomes a serious problem. During my normal day to day drinking, for example, I’d pour the contents of my pot straight into a cup that’s large enough for the pot’s size. Also, when pouring, the pot is tilted basically 90 degrees so the spout points down. In that case, whether a pot drips or not makes very little difference – it will pour into the cup, regardless. The same is true if you use a fairness cup and you empty your pot into that.

Instead, something to pay more attention to is actually the speed at which it pours. Crucially, it’s the speed at which it pours when it’s tea that is hot, not water. I’ve used pots that pour well when it’s cold water (what you’d use to test in a shop) but do poorly when it’s tea – tea has slightly higher viscosity, and in some cases, it does seem to matter. If you have a slow pouring pot, it can kill your tea drinking experience using it.

2) The lid test – there are various versions of this out there. The simple one is just whether or not the lid fits well or not – if it wiggles, the theory goes, it’s a badly made pot. The extreme ones claim that you should put water in the pot, fill it to the brim, put the lid on, hold the pot by the handle and spout while covering the spout, and then turning the pot over. A supposed truly well made pot will have a lid that doesn’t fall out.

Aside from the very obvious problem of running the risk of having the lid fall out and break (and thus making it very unlikely that vendors will let you try this before you pay) it also serves no purpose in tea making. A tight fitting lid doesn’t actually make your tea better. It doesn’t really help pouring (in fact, it might exacerbate slow-pouring problems) and it doesn’t even necessarily denote good craftsmanship. Most pots these days are made with molds – which seriously lower the bar set for tight fitting lids. Just because it fits tight doesn’t actually mean much for the drinker. A lid that is a bit loose, as long as it’s not excessive, is perfectly acceptable. We are not talking about lids that are almost falling into the pot here – those are annoying (I have one). A bit of wriggle won’t really matter much though.

3) Factory 1 is everything – there is a certain fascination with factory 1 teapots. In case you missed the memo, Yixing factory 1 was the main factory for making teapots back in the state-controlled days. Many famous potters got their start there, and so many early period pots might have (emphasis on might) been made by said famous potters. There are various theories out there as to what the signs are for a master-made pot – seeing, for example, 宜興南孟臣製 as opposed to 荊溪南孟臣製 as the seal, for example. The idea is that factory 1 controlled the best clay, the best talent, and so the pots they made were the best.

Sure, that may be the case, and in terms of collectible value, a verifiable factory 1 pot is certainly worth more than one that isn’t. However, there’s a problem – it takes a serious amount of work to learn to distinguish what’s a factory 1 and what isn’t, and most people who sell these things haven’t a clue. They are just told by their friends (who sold them the pots) that they are, indeed, factory 1, and pass them on as such. There are probably way more factory 1 pots out there than factory 1 ever produced, just like there are far, far more Lao Banzhang on the market than all the tea Lao Banzhang has ever made in its entire history.

This is even more of a problem when you buy pots online, as many of my readers are likely to do. The signs of a well made pot – clay, craft, etc, are hard to discern through pictures alone. Unless and until you can handle the pot, or, if you feel adventurous, buying online is a real gamble. And also, given the cost of a real factory 1 pot these days, it’s a non-trivial amount of money (hundreds of dollars) to be gambling with.

Finally, the supposed value of a factory 1 pot is not really in tea making – and even if it does somehow improve your tea slightly, as I’ve stated a long time ago, the incremental difference (if any) is going to be pretty minor, all things considered. If you are hoping to buy one of these pots because you think it will dramatically improve the tea in your cup, you should invest the money in buying better tea leaves instead.

4) XXX clay is good for XXX tea – there has been an explosion of the names of clay types in recent years. An old teapot dealer here in Hong Kong who’s seen more teapots than I have drunk cups of tea tells me that until maybe 15 years or so ago, nobody cared what clay a pot is made with – the names are simply “red clay” “purple clay” or “duanni”. None of this “dicaoqing” “qingshuini” and a million different types of zhuni, etc etc. That, he thinks, is all just a ploy for sellers to get people to buy more pots – and I can sort of see why, as the completists in us want to collect something of everything. To him, the only thing that matters with the clay is whether it’s good or not – which is told not by the type (or more specifically, the name) of the clay, but rather by its texture and look and feel. He can’t name you what it is, but he can most certainly tell you if it’s good clay or not. Likewise, the idea that a certain type of clay, itself a dubious idea, is only good for certain type of tea, is a double dose of such myth perpetuation. Don’t buy into it. You don’t even need to use a pot with one single type of tea – using it with one family of teas is usually good enough.

At the end of the day, if you’re buying a yixing pot, just know that you’re not buying a power-booster to your tea – that’s not what it’s going to do. It may change your tea that you normally brew in, say, your gaiwan, but it won’t necessarily improve it – in some cases (depending on the pot) it may even make the tea worse. If you buy a pot, it’s because you want to use a pot and like to use a pot. If you want flexibility, stick with gaiwan. They’re cheaper and more versatile. Just don’t buy an expensive one – it will break.

Categories: Teas
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Explaining the impossible bargain

January 2, 2014 · 3 Comments

Sometimes when shopping for tea, one comes across the impossible bargains – prices that are simply too good to be true. Over the years, I’ve found those to fall into three main categories.

1) It really is too good to be true. This is probably something that isn’t what it claims to be, or possibly, not the whole truth. There’s often some fudging going on with these – an aged tea that isn’t quite aged, old tree tea that is, well, not that old, high mountain tea from areas that really don’t qualify, etc. “Revivals” or “the area of XXX” or “1990s” are all labels that may pertain to these sort of teas. So, in other words, these are trying to upsell as much as possible. There’s a reason they are so cheap.

2) The seller has no idea what s/he is selling. This happens most often in smaller shops, out of the way shops, shops with really old stock, or personal sales – people who don’t know what they’re doing. They are also invariable teas that are older – if it’s new tea, and s/he had to buy it and resell it on the open market, they’re not going to get good prices that you can pass on to the customer unless they operate at a loss. You have people who inherit old puerh cakes by the boatload and throw them away thinking they’re stale tea. You have people selling their own collection on the cheap because they’re in a hurry to get cash. You have sellers who just want to get rid of something and don’t care what prices it goes at. These are real bargains, if you can find them, but they are pretty rare. It also takes a lot of energy to seek these out.

3) The seller knows exactly what s/he is doing and doesn’t care. I’ve met some of these before, and these are the most interesting cases.

Modern economics has as one of its basis the assumption that actors are, by and large, rational. They generally do things that are in their own best interests, and sellers of a commodity like tea would, normally, behave that way. If the market price is $100/jin for a given tea, then a seller who sells it for considerably less must have some reason to do so – the reasons should include some return on the lower price they accept. That could be liquidity (like the guy who needs cash now) or relationship building (selling you something cheap so you’d come back for more). Or maybe it’s part of the business strategy (hypermarkets). There’s a good reason they do such things.

But over the years I’ve met a few sellers who don’t care, and whose motivations for selling at below market defies economic logic. I’ve bought cakes before from people who know it sells for, say, $250 a piece on the market, but sold to me for half the price. I’ve bought aged oolongs that are quoted at the same price they were sold 30 years ago (granted, prices for Dongding in the mid-80s was high), when the same tea can only be had at other joints for 3x the price. Why?

Oftentimes the answer I’ve gotten goes something like this: I sell this tea for cheap because I need to sell to my own customers. However, these are customers who generally don’t do a lot of business. For example – I only go to Taiwan a few times a year, and I buy, at most, a few jins (one jin = 600g) at any given shop. My total purchase within a year at any one shop will probably not exceed 10jin. That’s peanuts. While I was there this time, one of the shops was readying a shipment of 20jin of Dayuling for a store in Tokyo. I’ve sure that order alone outpriced whatever I bought by a factor of 5 or more. What’s the point of keeping customers like me happy?

The answer to this rather silly question is that to some, wringing maximum amounts of money is not quite the point. It’s somewhat interesting, as the rationale told to me is usually something like “well, I have to make sure I have stuff for you guys” or “I don’t know how to just mark it up like them.” There are also others who do it to stick it in people who change prices monthly for their tea – although in these cases selling tea tend to be a sideline of sorts to something else. Also, if they know that the buyer is a vendor, the price is not as friendly – therefore in these cases, buying small quantities through retail is actually better than buying dozens of jins of tea wholesale.

I’m not complaining about this, of course, if I’m the beneficiary. It’s just an interesting case where the textbook assumptions in economics fails. I think for these sellers, they derive pleasure in actually selling to retail customers who are loyal and come back year after year. Earning an extra 200 HKD or not on that sale is not that important to them. This is also why I have, over the years, stopped going to places that keep their prices very current – there’s something cold and unfriendly about places like that. I might not get the latest fashionable tea from them, but what I do get is a very nice reliable supply of teas that I like. That’s good enough.

Categories: Teas
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