A Tea Addict's Journal

Entries tagged as ‘musings’

Mystery tea

April 26, 2007 · 3 Comments

I went to a Xinjiang restaurant last night with some colleagues.  They already ordered when I arrived, but there was a brass teapot on the table, and in there was some tea.  There were no cups, so I poured it into a bowl to drink it.  While everybody else imbibed the Xinjiang beer they had there, I kept drinking the tea.

It was an interesting tea, if a bit of a mystery.  I didn’t know what it was.  I didn’t fish out the leaves, but the bits and pieces that made their way into my bowl indicates that they were rather dark.  The liquor, on the other hand, was a bit light.  It’s a greenish/orange/yellow colour.  The taste is bland, but slightly sweet.  No bitterness at all.  I think it’s tea, but I don’t know what kind.

I didn’t ask them what it was, and I couldn’t really figure it out.  It sort of tastes like a few years old dry stored puerh, actually, but of low quality… so there wasn’t a lot to the tea.  The sweetness seems right.  Maybe they get these teas from Xinjiang?  Maybe this is Xinjiang stored tea?  It wasn’t bad at all, the way they made it.  I should’ve really asked them what kind of tea it was.  Maybe I’ll go again and find out.

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The East is Red, China, and… Tea

April 16, 2007 · 5 Comments

I just bought my train ticket for Shanghai for Friday at the Beijing Station. As I was leaving, while passing right in front of the McDonald’s across the street from the station, the clock struck nine, and the bells of the station started chiming The East is Red. It was surreal, as I never expected that in this day and age, this tune would be played anywhere near so public as the Beijing Station. But there it was, the bells ringing probably the same thing it did forty years ago during the height of the Cultural Revolution. Here I was, standing in front of the McDonald’s, with a ticket in hand that puts me on the newest train in China, and listening to the bells chime The East is Red. I was only maybe two kilometers away from the Tiananmen Square, where forty years ago hundreds of thousands of university students rallied to see Mao, loudspeakers blaring with this very tune I was hearing. I helped teach a course on the Cultural Revolution last year, but I have no personal experience of it — only through books and tales from my family. I am sure if I were in front of Beijing Station (which I definitely wouldn’t be — because I would be busy doing Red stuff) I would be able to hear the massive chants of the rallies down Chang’an Avenue. In a way, I felt connected with those people there, back then, if only ever so slightly. It was a strange feeling.

It is obvious that China is no longer the same. The very fact that I was standing in front of a McDonald’s was proof positive of it. The fact that we can talk about all these different kinds of teas, of all the different factories, and most of all, the incredible rise in tea prices in Yunnan the past few years, signifying, among other things, the great amount of wealth generated in the past three decades. A mere twenty years ago all tea factories were state owned, production standardized, and innovation was pretty much nil. There were some new cakes, made at the behest of merchants from Hong Kong or other places, like the 8582, but by and large, it was a stale business. Liberalization, at least in the economic sector, changed all of that. Menghai, Xiaguan… all those big factories are now private companies, run by shareholders or other investors. The whole tea distribution system is private, market based, thus giving us the dizzying price rises, and also the accompanying speculative fervour.

How to identify good teas in this sea of innovation and change is a constant concern among tea lovers all around. We’ve all paid our tuition before and bought tea that was horrid (only we didn’t realize it then). With puerh, it has gotten to the point where the market is taking away the enjoyment of the tea itself. On a place like Sanzui, discussions recently have all centered around “What are the prices now for xxx?” and “When is the crash coming?”. Nobody talks about tea anymore, it’s all about the price.

Are we better off than before? I’d like to think we are. After all, given all the choices out there, we’re bound to find good stuff. It made the job more difficult, but in some ways, it’s also more rewarding. We buy puerh on the hopes that some of it will turn out good. Hope, I think, is powerful. It’s probably more powerful than anything else in human nature. Hell, after all, is a place with no hope, and nobody wants to be in hell.

I drank a new maocha today, given to me by L’s business partner, Xiaomei. They picked this themselves from the trees, and watched it being fried and dried. They went to Yunnan this spring to study teas there. They made no cakes, but bought a whole bunch of maocha to try for themselves and also to give as gifts. I got a little bit of this Nannuo, along with some Banzhang. I’m sure when I go down to Shanghai and see L, I will see his Yiwu teas too, which they also picked. They go and spend all this time not only because they’re interested in tea, but also because this is their enterprise, and they are willing to invest the time and money to try to improve themselves so they can do the job better. I was thinking today, while drinking this maocha — if there is a crash in puerh, if there is a panic exit from the market, if the unwinding is not orderly but disorderly… are they ready for it? With hope comes disappointments, and disappointments are hard to swallow sometimes.

Every little cake we buy is a piece of that hope… expectations that the tea will age into greatness. Every time we drink the tea again, we want some sort of validation of our hope… that we got it right, that it is, indeed, moving towards something good. Maybe that’s why puerh is so captivating, because we are invested in it, and because of its uncertainty. But that’s what makes life exciting.

Some pictures of the tea today… a young little thing, green to the core, grassy, notes of green beans, not too thick, but surprisingly smooth. Good qi, as I got dizzy after a while, and decent huigan. Not a bad tea at all. A little too green… I was a little suspicious, and you can see how green the tea is in the pictures (natural light today). I don’t know anymore what’s good and what’s not.

I rambled on and on today, sorry.

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Why do we bother?

March 24, 2007 · 9 Comments

Sometimes I wonder why we bother at all with young puerhs.

I’m attending a conference these next few days, and today during lunch with some current and former colleagues, the topic of tea came up. Eventually it got onto the subject of puerh, and aged puerh, and other aged foodstuffs, and one person asked “can’t you just buy a bottle of scotch and age it too?” Well, you can’t, because you need to buy a whole barrel of the stuff to age to make it even drinkable, or something like that. I have never heard of anybody drinking raw whisky.

And in some ways, this is more similar to puerh than the usual analogy of wine. After all, a fine Bordeaux is still, from what I understand, very drinkable now, even when new. It just gets better with age, but it doesn’t need age to be a good drink now.

Puerh, however, is not quite like that. Sure, there are some puerhs that are decent to drink now, and I think generally speaking people are acquiring more of a taste for younger puerhs, but the fact is that the drink is designed to be aged — it’s the aged stuff that you’re after, not the young stuff. Many of us who buy young cakes are not buying for the “drink it now” category, but rather the “let it sit and get better” category, and it dawned on me that in some ways, it’s rather absurd. This is not like buying a case of wine and let it sit at home. Rather, it’s more like buying a raw barrel of whisky and hope that in 10, 15, 20, 30 years, it will get better with age and become a great barrel of whisky (yes, I know, that’s only the minimum age of the whisky in the bottle). The young product, with a super high alcohol content, etc, is not really what you will call whisky. The law, at least, governs that scotch needs to be aged for at least 3 years, and generally more…

Now…. the difference is that nobody ever buys full barrels of whisky or wine, take them home, and age them in their own rooms. That’s insane — the costs, the trouble, and the risks. Yet, we do it all the time with young puerh cakes. We run all the risk, and we don’t even know for sure, in many parts of the world, whether this stuff will age well at all. A Hong Kong tea merchant told me that he’s sold a container of puerh to Australia before, and within a year he took it all back, because the tea’s quality went down… it got worse over time in the rather dry climate there. Lots of people from Hong Kong believe that a tea only ages well in a wetter environment.

Who’s right? Who knows. People in Beijing think that maybe in 10 years, in addition to HK storage, Taiwan storage, Malay storage, we will have things like Beijing storage with a distinctive taste to it. I’m just afraid that Beijing storage might be bad, dry, rough young puerh with funny tastes. I’ve had one or two of those, and I’m afraid of seeing more.

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Karma tea cafe

March 20, 2007 · Leave a Comment

I went to the Karma tea cafe today that I talked about a few days ago. Them being a new place, I figured I should go check it out in a little more detail than a take out mug.

My girlfriend and I looked at the tea menu. There were many teas on the list, but almost everything is emblazoned with “organic” or “fair-trade”, or both. This makes me think this is a Rishi supplied store, since Rishi does the same thing with both the organic and fair-trade labels.

The tea I had was quite good — a Yunnan gold sort of thing (although there are only a few golden buds in there). Full bodied, nice caramel like aroma, etc. The usual. Smooth, pleasant, and very drinkable.

But I do sometimes wonder about the whole organic/fair-trade thing, especially when it comes to tea. I am no expert on such subjects, but I think these labels are problematic because it always begs the question of what do we NOT have control over, and whether those things aren’t important enough to be significant. Just because a certain tea is labeled organic doesn’t mean that there are no toxins or whatever in them. There was a discussion a while back on RFDT about this problem. I think that while a certain tea can be classed “organic”, it doesn’t mean it is necessarily better than a non-organic tea from the farm next door. After all, a lot of teas that are produced for higher end consumers are organically produced anyway, but getting that certification, especially if you’re a tiny farmer on a small plot of land, is not economical.

There is also the problem of other sorts of pollution that you can’t control. Just because the farm is certified organic doesn’t mean (as far as I know anyway) that the water they use is free of pollutants, that the air is free of soot and suspended particles (there are lots in China), and that sort of thing. They all make their way into the tea, somehow. These are things one can’t control, and IMO, are far more damaging to the tea and the environment that they grow in than any sort of pesticides or fertilizers that one might use. A tea farm next to a highway or downwind from a big steel plant will be soaking up all sorts of nasty stuff no matter what. Then, of course, there’s also the fact that many kinds of teas are grown without the use of such things in the first place.

As for fair trade…. there are good economic arguments for why that is a bad idea. It sounds nice in theory, but ignores some larger problems. I suppose that being from Hong Kong, a prime example of capitalism at work, I believe that market forces work things out in the most efficient manner when free from interventionist schemes. After all, farmers in the famous areas for puerh are some of the highest paid people in Yunnan now, and I don’t think they have any sort of fair-trade certification.

What I seem to see a lot, especially in the US though, is that tea is often associated with precisely this sort of thing. I think it is partly a reflection on the sort of people who drink tea regularly. It is also an image thing – a place like Karma that is a Yogu studio/gym upstairs and serving tea downstairs will be particularly attracted to teas that are supposedly organic or fair-trade. What I worry is that these are labels used by people to fool others into paying a higher price for what is really the exact same thing (or even an inferior thing) that one can get elsewhere. I have heard complaints about Kosher certification for teas — tea is naturally kosher (unless something funny is going on), but some people won’t buy stuff without the label just because they’re not sure or feel insecure. Ultimately, the purpose of these, at least from the view of a cynical observer like me, is to sell more tea and create a better corporate image. The cost of all such things get passed on to the end consumer often without really adding anything to the product.

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Who says tea is not medicine?

March 10, 2007 · Leave a Comment

After my tea this morning, I felt infinitely better. In fact, I’m feeling quite normal now.

Maybe all I missed was just tea. Forget about sleeping 24 hours. Forget about medicine. Tea is magic!

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Diagnosing strange teas

March 2, 2007 · Leave a Comment

When drinking a large variety of teas, one ends up encountering a lot of stuff that is surprising, and most of them are not pleasantly surprising. Since teas are unlabeled, with unknown source and unknown provenance, what the vendor tells you is all you really know about it until you’ve tried it. Even then, it’s not always obvious what happened to the tea to cause it to be the way it is.

I had two teas today, both of which were a bit off.

The first was a puerh sample I have from somebody. I no longer remember who gave it to me, what it was, or really anything about it. I brewed it up at the BTH, hoping to try it and see if I can remember anything from it. The tea tasted like a Menghai tea. What struck me, however, was the extreme cloudiness of the tea. It looked like a chicken soup with the chicken meat ground up in it. The tea was really, really cloudy…. I was a little afraid of drinking it, even (and that’s a rare thing). Cloudiness is supposed to be a product of high moisture content in the tea, but this was just a little too high. Rosa said that apparently some tea makers, at least she heard anyway, made teas that were mixed or coated with a sort of rice liquid. This gives the tea more body when you drink it, but of course, it clouds up the tea. I seriously wonder if this was done to this particular tea. The cloudiness didn’t improve until maybe the 6th infusion. The taste of the tea was fine… not too bad, in fact. I could feel the power of the tea, although it’s a little unstable. Overall though, I don’t think I’d buy something like this.

The second thing was a special grade Tieluohan, a Wuyi tea from the BTH. I brewed it like I normally would… and it was sour. The second infusion was so sour, I was tempted to stop drinking the tea right then and there. I persisted. The third infusion, with really just a flash infusion, was better. Then the sourness dissipated into a sort of fruity tartness. There’s a strong note of fruity taste throughout the tea, but the sourness was just…. not really acceptable.

It’s only been opened for two months at most, so I’m not sure where the sourness is coming from, but I suppose moisture could’ve done it. However, sourness is really quite nasty in any sort of tea, and I would not buy sour teas from now on. That was just sour. What happened?

Diagnosing teas can also be fun though.

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How I got started: passing the point of no return

February 27, 2007 · 2 Comments

If I had bought a whole bunch of puerh at that time, around 2000-2001, I would’ve been a rich man by now. Instead, I didn’t, and kept drinking my tieguanyin mostly. I also had some greens, some whites, and some puerh. The puerh I drank was, for the most part, loose stuff (or broken bits of cakes) bought from teastores of various kinds. I remember going to Sunsing as well, and this was in their very early days. I tried some of their teas, but didn’t really like anything there. I was still, at the time, getting to know all the teas and was in the curious phase. I tried everything and anything that came my way, and was rather undiscerning when it comes to buying.

Work kept my interest in tea from developing any further. I was drinking tea more regularly by now, and chugging down some sort of oolong at work brewed in a sort of a mug, in the “throw leaves into cup, add water” style. At home, I would make other stuff, things that are more interesting — highly roasted oolongs, greens, puerh… but at this point I was still only using my oversized gaiwan (too big, but I still have it). I think by the end of the year though, I was starting to get bored.

Between my job and grad school, I obviously had more free time and I think my interest in tea took a leap. By the time I entered grad school, I had my first yixing teapot. I was drinking even more varied kinds of tea, falling in love with Wuyi teas as well as exploring my way through puerh. I also bought my first tea for aging… a brick of tea that is still sitting in the same box, scarcely drunk, and waiting to be aged. In retrospect, it wasn’t a good buy, but what can you do. It’s tuition.

I remember I would come home for lunch everyday, and if I had classes at 2pm, I would drink tea until then after lunch. Otherwise, I would be sitting there in a more leisurely manner and drink my teas. I went through lots of boxes of loose puerhs of different varieties, but raw, young puerh was not to my taste. I thought they were not very nice to drink (and I still largely hold that view). I usually only drank younger puerhs at teahouses whenever I was in Hong Kong, but it was usually because somebody else was trying stuff, not because I wanted to. I simply did not find them attractive. Of course, I should’ve probably bought more teas for aging, but again…. oh well

It was around this time when I think I cut my habit of drinking green teas. I would have a box of green at home, but I rarely touched it, instead opting for the very nice BTH dancongs or some roasted oolongs or the like. My taste was changing.

It was not too long before I started this blog when my transformation from being a mere tea drinker to a tea addict was complete. That summer I went to Taiwan and Beijing, and I think when I was in Taiwan I was exposed to more kinds of tea and a different kind of teashop culture. I didn’t really teashop in the mainland, so it wasn’t very formative (I had yet to discover Maliandao). When I visited Kung Fung Yung of Taipei, however, I had the first young puerh that I actually liked. I bought a cake of it, and now that I look at the pictures again, I think it might have been a Jingmai cake. The shop didn’t tell me where it was from, but I thought it was a good tea and would probably age into something even better. This was the beginning of a trend.

The rest of my tea experiences are well documented by my blog, and I think the very existence of the blog and the act of blogging has helped me along greatly in not only the appreciation but also the understanding of teas. Memories of teas I’ve had after I started my blog are much better ingrained in my brain than memories of teas before I started blogging. The pictures help, but the act of writing about them also helps. I think I would be confused for a lot longer with regards to younger puerh, given the dizzying array of teas at Maliandao, if it weren’t for my blogging. I also think that I would never have done some of the things I’ve done, such as tasting two teas using the same parameters with two gaiwans simultaneously, if it weren’t for my blog. Of course, I would never have met a lot of the people I’ve met over the course of this year if it weren’t for my blog either.

I suppose the next step for me is to figure out how teas are actually made, not only puerh, but other kinds as well. I may very well be making a trip to Yunnan in the spring, and if time allows me, I will try to visit a tea farm when I go back to my hometown in May or June. When I am in Taiwan in the second half of this year, I want to go see a farm there as well. If nothing else, I think it will add an important dimension to my understanding of teas. If people reading this blog get something out of it as well, so much the better.

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How I got started: the fall

February 26, 2007 · 5 Comments

I basically did the same thing for two years, until one time in my junior year in college…

I was visiting New York City. I remember distinctly I went to Great Wall, a Chinese market in the Chinatown there. I was really just browsing around, but then… I saw a small display of the teas they sold. They put them in glass jars, and one of them stood out. First, it had a non-standard sticker on the jar, saying “Lion Peak Longjing — fresh from Hangzhou”. The other was its sticker price…. which was something in the area of $160 USD per pound. Not all THAT much in retrospect, but at that time, I thought it was a lot.

Despite that, I thought I’d try it out, to see why the sticker price is so high. As those of you who’ve been reading this blog knows, I still do that these days. It’s a bad habit.

Anyway… I went home and tried the tea…. and….. obviously, the tea bug bit me. The tea was GOOD. Very good. Much better than the “longjing” I was drinking a lot at the time. I started demanding better tea. Since Ohio wasn’t exactly the greatest place for tea, I only got better teas once in a long while when I visited a real city. I was still using my Republic of Tea teapot. I also remember buying some crap tea from the local Chinese market. They even gave me a tuocha for free. I obviously didn’t know what to do with the tuocha at that point (from what I can remember now, it was a raw tuocha). I should’ve kept it. Instead, I think it got thrown out in one of my many moves since then. Sigh.

I got my first gaiwan in my senior year. It was bought from the TenRen (gasp!) in New York, of all places. It wasn’t cheap, but I really, really liked it. It was one of those red gaiwans that has a sort of metallic glaze. It was broken within a year. I was mad, very mad, for quite a while.

I also started drinking oolongs and tieguanyins more at that point. I remember distinctly trying out different kinds of tieguanyin, and I thought I was getting a little more knowledgable in drinking tea. I still drank a lot of longjing, but I was starting to get bored of it, not to mention the astronomical prices of good longjing. Tieguanyin, in comparison, seems much cheaper….

Sometime around then, I discovered the Best Tea House in Hong Kong. They had a branch in Causeway Bay back then, not too far from Times Square in Hong Kong, and that’s also where I met Tiffany. I remember one summer when I was on my vacation, I went there a lot drinking tea. I also took my first and only tea classes there, learning the basics of gongfu brewing. I also got my first dip in good, non-restaurant style puerh at that time….

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How I got started: the beginning

February 25, 2007 · Leave a Comment

My first active memory of tea was sometime when I was still a little kid, and I remember a house guest coming and we served them tea in some ugly looking glasses, leaves floating in the water. It was some sort of green tea. My guess is it was some sort of longjing.

My grandfather always drank tea, and he still does today, everyday. Tea, as I’ve noted before, surrounds you in Hong Kong. Everywhere you go, there is tea. Kids, however, rarely drink them. I remember a schoolmate in primary school (I was probably about 8) saying with a sour face that “tea is really bitter!”. I concurred — I didn’t find it very fun to drink it.

It really wasn’t until college when I started taking an interest in the drink. All through high school I drank no tea, basically. I would drink them when it was available in a restaurant, as in going to dim sum and what not, but I would never brew myself a cup.

Then when I went to college, I remember buying myself a teapot from the school’s co-op. It was a Republic of Tea teapot, with a plastic mesh filter. I thought that was convenient. I probably bought some earl grey or some other tea also, but then, I asked my sister to ship me a little bit of tea from Hong Kong. I think she bought me two kinds, a longjing and a jasmine pearl. I liked the jasmine pearl, although I do remember overbrewing them (adding too much leaves, in retrospect) and having to contend with this extremely bitter brew. I also remember having my first ever caffeine overdose — after a long night of essay writing (back in the day when I was very inept at the job of BSing my way through any essay topic) and having been pumped up by caffeine, I went to bed, only to wake up an hour or two later…. and with my legs shaking uncontrollably. It was rather frightening, and I never got to that point again drinking tea.

Maybe it just means my tolerance got higher.

Even then, I didn’t drink tea everyday. I drank once in a while… maybe once every few days? Once a week? Something like that. I noticed that the plastic infuser started taking on the smells of jasmine, and basically whatever else I brewed in it before. It also started to get stained… brown stains from the blacks I was drinking, no doubt. I drank it all out of a white mug.

Making hot water was a bit of a chore, as there was obviously no kitchen in my open-double dorm room with green carpet. I remember I brought along with me a percolator from home, and I used that to heat up water to make. Aside from nasty tasting water in Ohio, even after Brita (I distinctly remember my first sip of water there, unfiltered, tasted like swimming pool water), the percolator gave the water a lovely plastic smell. It was great for making tea.

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Young puerh prices (2)

February 16, 2007 · 3 Comments

I went to Bonham street today and looked at, among other things, a bunch of loose puerh. That, I think, is also an important thing related to prices. Loose puerh in general do not come with packaging, at least not in the “this is vintage xxx from xxx factory” way that cakes/bricks/tuos do. So when you pay for it — you’re paying for the quality of the tea, with no reference to who made it, etc.

Unfortunately, the lack of information I talked about earlier makes it so that there is a serious hunger for any sort of information. I remember recently reading an article in the Economist, I think, that says studies show that human behaviour is easily affected by those surrounding them. A music store online that shows how often a song has been downloaded will see sales gravitate towards the few “winners”, whereas stores that don’t show such information will have a more even spread of sales. The herd instinct is alive and well.

The same is true for puerh, especially in a marketplace as crazy as puerh market is right now. Any sort of hype surrounding any sort of product will often create a buzz among puerh collectors. An article in a magazine, a good review from an “expert”, or even just a well documented thread on a place like Sanzui can create a buzz for a particular product that will drive the price up. I’ve fallen into the same trick. When BBB and I bought the Mengku stuff partly because I heard about it from online sources, etc, which in turn came from an article in a magazine. Prices for said tea shot up over the past few months, as far as I can tell, and somebody’s profitting from it.

Is that tea necessarily that good though? When we tried it, the Yuanyexiang was not that much better than the 2002 cake we also tried, but the price was much higher. The price differential is even larger now. Why did these people buy it though? Is it really because the tea is that superior? Or is it just because somebody talked about it, written a good review, and …?? I’m not so sure anymore. These products that are featured are also often used as a “guiding” product, and the prices of EVERYTHING produced by said factories will tend to go up after an episode of such a price rise. It’s unfortunate, but in an arena with such a lack of information…. price changes in one thing is often the only piece of info that is seen by the general consumer, and will affect a lot of other things and pull prices up all over.

So the loose tea offers a good lesson. Buy the tea based on how the tea is, not on what other people have to say about it. It’s extremely difficult to do that, however. Doing blind tests help. Doing head-to-head tastings help. It’s not easy to be objective when you know that one of the teas you’re brewing is going to cost you $90 and the other is $10.

The other thing is that it entirely depends on what you want to do with the tea. Are you buying it for drinking now? Drinking later? Trading for something else later? Selling? Investment? Those all affect the purchasing decision. If one were to buy something for investment, for example, you would want to buy a tea with a brand name, a pedigree. Those command a premium right now, but those will also have a more reliable future price. On the other hand, if one were to buy teas for one’s own consumption in the future, then it might be best to buy cheaper teas right now.

Are these “wild”, “old”, “arbour” teas really going to be 10x, 20x better than the plantation tea, 20 years down the road? Does anybody know? After all, most of the classic teas that are so highly valued today are plantation stuff. I personally don’t know the answer to this question, and I’m not sure if anybody really does. Those who claim they do generally have a heavy financial stake in the business, so I’m not even sure if any of those words can be trusted. The claim is that these old tea trees will yield a better product, will age with more qi, more depth, more complexity, etc. I’ve had some 10 years old “big tree” teas, and while they’re decent…. I’m not sure if the price differential now between old tree and plantation tea will really show in the future anymore.

Which is why these days I’ve been buying some cheaper stuff…. I think at this point, where I don’t know the answer to such questions, I am just going to have to apply the shotgun method and buy something of everything so that I will have something good to drink down the line, and also I will have learned something useful. It is also why I tend to buy teas that aren’t made by big factories, because they command a premium that I don’t think necessarily reflects the quality of the tea itself. Maybe 10 years from now, I will know better what will really age well, and what won’t. Right now, however, I am afraid I don’t have a good grip on such questions.

Unfortunately, nobody who knows something about this seems willing to talk about it. I have rarely, if ever, seen real recommendations on how to select tea without talking about specific products. Or, they are phrased in such vague terms that they are hardly useful. Perhaps at the end of the day, it takes experience to do such things…. I wish I could offer more, but at this point, I don’t want to mislead anybody 🙂

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