A Tea Addict's Journal

Entries tagged as ‘musings’

Ideas of proper puerh storage

March 9, 2012 · 39 Comments

A few people recently pointed me to a blog post on McIntosh Tea serving as a “how-to” guide to storage for puerh. I think it is always good to have more discussion on this topic, and very often people have little idea of what to do for teas in general, and puerh in particular. However, I also believe it is very essential to have good, accurate information, and when things pop up online or elsewhere that seem to be misinformed, it can easily mislead people in the wrong direction. Alas, I think there are a number of problems in this post that need to be questioned.

The premise of the post is that Mr. McIntosh is trying to build a tea storage for his budding business as well as personal collection, which is a great reason to figure out a good way to store your tea. However, after talking to “tea wholesalers, retailers, collectors and experts in the field”, the solution he came up with is more or less the same as a lot of what others have built that are affectionately called “pumidors”. Basically – a closet, or an enclosed space, with a water source that provides some additional humidity in the environment. So far, so logical.

This is where the problems start. There are logistical issues, such as having a wet towel constantly on a plaster wall being VERY likely to induce mildew in that particular area of the wall (and thus more likely to infect the tea stored in the same space). The entire post is built on a foundation that is really rather shaky, namely that of focusing overly much on relative humidity and not enough on anything else.

The most important of these factors is temperature. Relative humidity of 70% in a 25C environment is very different from the same relative humidity in a 15C environment. The former is conducive to tea aging, the latter is not, because it’s too cold. Aging tea requires humidity and temperature, neither of which can be too low. Ignoring temperature from the equation is basically like telling people to store wine correctly on a rack in a damp environment, while forgetting to mention it needs to be kept cool. You can end up with vinegar that way.

Also, the relative humidity number used in the post is itself rather problematic. How did he come up with 50-65% as the optimal range for such storage? I can’t quite figure it out, and would appreciate if he would elaborate. After all, Kunming, which is well known as a place with relatively dry storage condition for puerh, has humidity that fluctuates between 60-80% throughout the year. 50-65% is considerably lower, and if you believe anything Cloud says, he would think that’s too low for the right conditions for aging good puerh tea, and 20-30C being a good range of temperature.

This choice of super-low relative humidity is probably explained by McIntosh’s self-professed dislike of “wet-stored tea”, but as I have made clear many times before, “traditional storage” is not the same thing as “wet storage”. You cannot replicate traditional storage at home, even if you try and pump up humidity and temperature. What you’ll get instead is some nasty tasting, mold covered tea, but the richness and the flavours that at least some find alluring in traditionally stored teas will be missing. For that, you need large volume, expert control, and the proper environment for it. You won’t get that at home, even if you try, unless your home also happens to have a more or less air-tight basement with literally tonnes of tea and 30C+ temperature.

What you can achieve with McIntosh’s setup, however, is storage that is far too dry. They can seriously damage the tea, and yield horrible results. Quite a few Kunming stored tea that I have tried that have been there since the early 2000s have similar problems, but the desert treatment that I’ve tasted takes the cake in terms of dryness damage. Not all Kunming teas are terribly stored, but many are. The worst is when they’re exposed to high levels of ventilation and dry air – it sucks the moisture out of the tea and will never change into anything decent.

What people forget, I think, is that when the term “dry storage” first appeared, it referred to teas such as the 88 Qing, which was stored naturally (i.e. without traditional ground storage treatment) in Hong Kong in an industrial building. There’s no dehumidifiers, no air conditioning, and only minimal air circulation. Mr. Chan only opened the windows on drier days, but given that in Hong Kong, most of the year the relative humidity is over 80%, when you say “drier days” it’s still quite wet by the standards of many places, and way wetter than the 65% upper limit that McIntosh has proposed, not to mention quite a bit warmer as well. And even then, the 88 Qing was, until maybe about ten years ago, still very young tasting and not particularly nice. It’s only in the past ten years when it really turned into something more fragrant and drinkable. That’s storage under Hong Kong, natural conditions. Under low temperature, low humidity conditions, it would’ve taken considerably longer.

Paragraphs like the following are particularly misleading:

“There are times when I have received a new shipment and have wanted to jump-start the microfloral growth after its been sitting on a boat for a few months covered in bubble-wrap, so I will bring the humidity up to 70% for a short period to speed up the fermentation process. I only will do this for abut a week, since if left longer there is a chance that mildew could form. Personally, I do not enjoy wet-stored tea, so I avoid high-humidity storage.”

Pumping up humidity for a week to 70% for a tea will do absolutely nothing in terms of long term aging, especially if the temperature stays at something like 20C, which is typical of a heated home in the US. I have a cake that I’ve been leaving out in the open for about three months now because it was stuck in some plastic wrap for a long period of time. Relative humidity has been around 95%-98% for the past two weeks with temperature fluctuating between 18-25C, and the cake has exhibited no evidence of any mold or any other abnormal growth. The fact of the matter is, unless you put your tea right next to an open window for weeks when it’s raining nonstop and temperature is hitting 25C or higher, the ability of your tea to grow mold is not exactly high. I’m not saying it’s not possible, but relative humidity of 70 or even 80% is pretty safe unless it’s getting quite hot outside. Overdoing it on the low end, on the other hand, can basically stall any and all aging and will result in teas that change very little over time.

I think what needs to be rectified is the confusion of different terms, and substituting “traditional” for “wet” and “natural” for “dry is a good place to start. There also needs to be a recognition that many of the old teas that we consider great by the tea community at large are, for the most part anyway, stored under conditions that might be considered “wet” in some circles but which are actually what should be just called “natural”. To “Keep your investment safe”, as McIntosh puts it at the very beginning of his post, there needs to be growth in the value of the investment itself, and not just preservation of the status quo or even a decrease in its value. Aging doesn’t happen without temperature and humidity, and so trying to keep humidity down in a temperate environment is almost counterproductive in terms of trying to get good, aged tea ten years down the road. What you might end up with is a lot of wasted time and teas that aren’t particularly good or aged. Regretting the lost ten years will cost considerably more than regretting the money you spent on the tea.

I should hasten to say that I have had and liked many teas that have been naturally stored – I am, by no means, a traditional-only type of tea drinker. In fact, most of the cakes I have are natural storage only since I purchased them, or even since when they were produced. I do, however, find much fault with the idea that’s sometimes propagated on the internet that natural = dryness. Even my friends in Beijing, who a few years ago were very wary of traditionally stored teas, are now trying very hard to find ways to add humidity to their storage precisely because they now recognize that the natural environment in Beijing tends to produce poorly stored teas (dryness + coldness). To speed things up, they’d add water in bags in closed plastic boxes in order to produce something better. Even that doesn’t produce mold. The worry, therefore, is really about dryness, not wetness. It’s easy to spot tea that is starting to grow mold and even easier to rectify such a problem – just reduce humidity and temperature, and you’re good. The cake I found growing mold in Taiwan has had no problem since – it’s aging just fine, even though it had a little bit of growth for a short period. Spotting teas that are stored too-dry and hasn’t been changing much is considerably harder, and the only thing that can fix that is time and effort. If you are drinking your tea regularly, chances are you’ll spot the mold long before it festers into anything serious. That’s how I learned to stop worrying and love the moisture.

Categories: Information
Tagged: , , ,

Thoughts on tea blogging, 2012 edition

March 1, 2012 · 22 Comments

The last time I explicitly wrote about blogging about tea, it was more than four and half years (!!!) ago. The post, which is still on the hibernating Cha Dao blog, talked with enthusiasm about how tea blogging is like a “constant tea meeting” which enables us to share our experiences, exchange views, and in general meet like-minded people who are interested in the same thing you are. It was a pretty optimistic post, and the youthful exuberance is obvious.

The whole blogging scene has changed much since then. I think among all the blogs from the time when that post was written, and not counting blogs associated with vendors that try to sell things (either physical goods, or advertisements) only the ever diligent Hobbes remains. Lew’s Babelcarp is still an essential resource for those who haven’t fully mastered the mysteries of the Chinese language. Of course, Bearsblog is around, but it wasn’t there in that form when I last wrote about blogging. BBB’s previous project, the Puerh Community, has basically died, due in no small part, I think, to the fact that livejournal is not the most friendly place to conduct such business anymore. Mike Petro’s Puerh.net has been dormant for many years, and I think we have lost hope for its return. There have also been many personal blogs have were around at the time, or about to spring up. Many, in the intervening years, have died. Others, too numerous to name, have sprung up, although even some newcomers are already showing signs of slowing down, often the first hints of death for any blog. It’s not really a surprise that they come and go – tea blogging takes time, effort, and money. It’s no wonder that after a while, people give it up. Heck, even this blog was relatively dormant for stretches of time, especially when I was trying to finish my dissertation. Of course, many, if not all, of these people are probably still drinking tea. Some blogs, after all, do show signs of life once in a while.

Of course, the overall sum of things on the internet about tea has grown, not shrunk. Among blogs, of the few surviving ones from when I first wrote about this topic, most have turned into vendors of some sort. Stephane was already around back then, and is still selling tea and teaware from Taiwan today. Toki now has his own online store, and a physical presence as well in New York City. Gongfugirl is, from what I understand, a co-owner of Phoenix Tea. Imen still runs her TeaHabitat from the web. There are others, of course, but then we start to veer off from Chinese tea, and the universe gets bigger all of a sudden.

Then there are vendor blogs, which are too numerous to name. Those without a blog or something similar back then have often now included one, in order to provide better, in depth information for the customers. Teachat still exists as a good beginner type forum for all sorts of things, and it’s to Adagio‘s credit that they run it at arm’s length, so that people can talk about other vendors, teas, and what not on there freely (the software, however, can really use an update). Twitter, of course, is a great leap forward in this regard, and enables many to send out timely information and updates to thousands of people directly. I also discovered that it’s a good way to let people know about new postings on this blog, and increasingly traffic comes from Twitter feeds, not more traditional channels.

There are also social networks of sorts that have sprung up that are specific to tea, although personally I have not found them to be most interesting or rewarding. I know of Steepster and Ratetea, but neither seem particularly suited to the task of categorizing loose tea and even then, meaningful reviews are rarely shorter than an average posting on the Half Dipper, haikus notwithstanding. The “constant tea meeting”, I think, needs to be conducted in the long form, and a short, snippet view of tea just doesn’t work that well when describing the nuances of the fourth steep of a Menghai 2005 7542.

On some level, this reflects a general trend in the online world – blogs are now very specialized things, generally speaking. Those who used to use blogs for personal reasons have migrated to twitter, or to places like Tumblr. In fact, I think Tumblr might work very well as a kind of continuation of the tea exchanges that I originally thought we’re doing online.

Of course, in real life, groups like the LATA and others are still thriving, and without all these online communities of one sort or another, I don’t think many of these groups would ever have been possible. I, for one, have met dozens of tea friends entirely because they read my blog, and we happen to be in the same place. Some of these exchanges are very enlightening, and I have learned much from them. It’s worth it, in the end, to keep this up, both in treasure and time. If others reading it feel it’s worth something to them, well, I suppose that’s why they keep reading.

Categories: Information
Tagged: ,

Rules of engagement: Surviving in the tea world

February 21, 2012 · 29 Comments

*The following is my translation of a humourous post on the Chinese blog of the magazine Lifeweek. They claim this is taken from issue 660 of the magazine, although I can’t seem to find it in the table of contents of the issue.

1) First – tea leaves. Of course, you must understand the current trends really well, but you cannot simply be following whatever is fashionable. Everyone all know about yancha and zhengshan xiaozhong, so what you need to do is drink things like Oriental Beauty, or puerh that came back (to the Mainland) from Taiwan. If you must drink yancha, then it has to be tea that is from a famous maker. You cannot ever say anything about buying tea, as all the tea you drink must be gifted from friends or famous personages. If you don’t want to explain, you can simply put up pictures of you with said famous makers. If you must spend money to get tea, at least it has to be specially made tea, and not commercial grade stuff. Whether or not you can finish your tea collection in your current lifetime, you must have a lot of tea in your collection. When it comes to puerh, whatever “7542”, “88 Qing”, or “old square brick”, you must have all of them. Have ten different, large yixing jars each labeled with different years and storing puerh of different vintages, and then specially order some rosewood shelves specifically for the storage of puerh cakes. Prepare 30 different Jingdezhen porcelain jars from famous makers and store various kinds of famous dancong, yancha, and the like in them. These must be placed strategically so that when you take pictures they will form the background.

2) You must appear on various occasions where tea is evaluated. When you evaluate teas, you have to immediately and incisively point out the flaws in the tea you’re drinking, especially on the points of roasting techniques and aftertaste. If you accidentally said something as bland as “great fragrance and smooth mouthfeel” then you would have lost all effects from your appearance. If you can figure out which mountain, which hole, or which ditch this tea is from, all the better and you’ll score full points for that. At this juncture, you must go for the kill and not only do you need to point out whether this tea is from a certain ditch or not, but you have to tell us if it is from the edge of the ditch or the bottom of the ditch. This is a little more difficult, and newbies should avoid trying this at home.

3) You must redecorate a room in your house to make it your tea room. Rosewood furniture, supersized tea table are of course a plus. On the tea table you must have at least three different yixing pots, all made by famous artisans. The cups cannot be run of the mill either. Even though Taiwanese makers are now a bit old-fashioned, a few of those might be good, and you can always throw them onto the rack behind you and only explain their origins if someone asks. Small cups from Jingdezhen are always good to intersperse in your tea drinking, but if you can find qinghua or famille rose cups from Kangxi or Qianlong periods, then this is probably best. What you use to boil water cannot be mundane either. You must possess a few antique tetsubins from Japan. If you’re still using induction plates or alcohol burners to boil water for your tetsubin, then this is way too lame. You have to use a stove made with top grade red clay, and paired with olive-pit charcoal. At the same time, you must point out clearly that using olive-pit charcoal to boil water is not the same as using electricity. If you want extra credit, find some friend who’s from another province to provide you with mountain spring water from their region. Of course, such solutions can’t always work for you, but still you can’t just use regular purified water. If you can insist on driving 50km every week to a nearby mountain for water, that’ll add a lot of points.  Also, if you’re drinking tea at this level and you don’t burn incense, then you’re just not doing it right. The incense burner and storage cannot be any run of the mill objects, and the incense itself has to be agarwood. Over the course of a night you have to burn off an entire iPhone4S worth of agarwood incense. Moreover, you gotta learn how to play a guqin song. There needs to be a space in your tea room for a guqin, and when you host top flight tea people in your tea room, you play this song, and that will just be your killer move.

4) You have to have a full-frame SLR with a top flight zoom lens. Since you always have to upload your photos, such a camera setup is essential. All your pictures should be taken at night, the blurrier the better. The chaxi has to be changed constantly, and dead, dried out bamboo can add points to your setup. Unless you’re Chen Daoming or Zhang Jiayi, try not to show your face in the photos. A good way to do this is to only shoot a female hand with a cup, only showing hands and no faces. This way you are simultaneously mysterious while letting everyone know that you’re not some loser drinking tea by yourself at home.

5) Find a friend who’s good with writing, and ask him or her to help you compose 100 short poems and store on your computer. Whenever you need you can pair it with a photo and put it up on your twitter stream.

6) Finally, you have gotta have a title. At least you have to be a high level tea evaluator, or you can team up with a few friends and become some general secretary or trustee of some Chinese tea aficionado association or world tea alliance. Whenever you’re talking you have to mention Zen Buddhism, and have to invite all kinds of religious types to your home to drink tea, not to mention taking pictures with them. If you can get them to write you some calligraphy, all the better. If there are newbies who ask you how to brew tea, just say “I use the ancients as guide and simplicity as my way” and end it there.

Categories: Information
Tagged: ,

The faith in old trees

February 3, 2012 · 11 Comments

Before I go on – it just occurred to me that my blog is now six years old. It isn’t a very long time, but longer than I probably thought when I first started this venture. Thank you all for your continued support.

I’m reading this book called “The Plan for Reviving the Chinese Tea Industry” 中國茶業復興計劃, written by Wu Juenong and Hu Haochuan  in 1935. Wu was a patriot and an agronomist, while Hu was a tea expert who specialized in Qimen hongcha. Back then, the Chinese tea industry was in a real slump, losing out to India, Ceylon, and Japan on the world market, and with the economy in poor shape, the domestic market was also shrinking. War, of course, would soon tear this plan (and any other) to pieces, and the Chinese tea industry would go on a decades long decline until more recently. In this plan, they set out to list the problems of the Chinese tea industry, tried to explain the decline, and proposed things that they thought could help revive the ailing state of affairs. It all makes for a pretty interesting read.

One section that struck me while I was reading though is in the first chapter titled “Irregularities in production, sales, and operations”. In the section on problems in cultivation, the authors listed one issue as “the aging of tea trees.” In our view these days, aging of tea trees is a blessing, not a curse, but of course, their perspective is a little different. I present you the section, roughly translated, below:

4) The aging of tea trees

The cultivation of tea has a long history. Many of the tea trees in existence are either decades old, or so old that we no longer know their age. Although currently we do not yet have the ability to determine at what point does a tea tree’s quality begin to decline and turn bad, but the fact that old tea trees produce poorer quality tea is indisputable. An especially known fact is that the production volume declines and is no longer fit for enterprise. This is a topic worthy of serious research. After all, although we cannot say that a perpetual plant such as tea has any type of “anti-local” effect, but it is clearly observable that there are signs of retardation among plants that have grown from seed to plant for generations on the same plot of land. Sichuan is the origin of the tea plant, but ever since the Tang dynasty whenever one names famous teas, Sichuan is not listed among them. During the Tang and the Song dynasties, among the famous producing regions such as Yonghu (modern day Hunan province), Qinmen (modern day Hubei province), Shuzhou (modern day Anhui province), Guzhu (modern day Zhejiang province), Yangxian (modern day Jiangsu province)… they have all faded from the glories of yore. As for Huoshan in Anhui, or Wuyi in Fujian that have long enjoyed their fame, these are rare and unique among tea producing regions. As for modern day Longjing in Zhejiang, or Huizhou in Anhui, are all latecomers. Qimen, which is part of Anhui, only really became famous for tea in the past few decades.

This passage makes me wonder – clearly, productivity is a concern for older trees, and I think the same thing happens for grape vines, which is why vinters replant their vines every few years. In Taiwan, at least, I know farmers often replant their oolong trees for the same reason, to preserve productivity because younger trees yield more. Yet, if we believe what we are currently told, then old trees = better teas, in which case men like Wu and Hu were, in fact, destroying good teas by chasing after yields.

I think the situation here might be a bit analogous to organic food – oftentimes, organic food can indeed taste better, not necessarily because it is organic, but also because it is farmed with more care and attention from the farmer, whereas the industrially produced stuff gets relatively less care and comes out not tasting as good. Yet, if all the farms in the world go organic, then a lot of people will starve, because the yield from such farms tend to be lower, with more losses and less production because of the very nature of the farming method. Likewise, winemakers often advertise when they use old vines for a wine, labeling it vieilles vignes for example, to let us know that it is made from old vines, with the implication that this makes better wine. Tea makers are also doing that, most notably with puerh but also increasingly with other types of tea, telling us that this or that is made with old tree teas. But old tree teas don’t produce as much, which, of course, is part of the reason why they are more expensive.

I suspect that this day and age, especially after the ravages of collectivization, there are very few old tree teas left in many of the major tea producing areas in China. What’s left are likely to be destroyed, unless held in private hands, so comparison between the two tend to be difficult, if not impossible. With puerh, I think it is safe to say that there’s a difference between old tree and non-old tree teas. Whether that difference is good or not, however, is really up for debate, as different people have different theories. Old trees, however, command much higher prices, even as raw leaves. It does, then, feed back into the self-fulling loop because if you were a tea processor, and you have a kilo each, one of which costs a lot more to procure, you’re likely to put more care into processing the bag that cost more. This, in turn, may result in better tea simply because you were paying more attention, thus fueling the speculation that old tree teas taste better, thus further driving up the prices. Of course, this is all speculation, but it is nevertheless worth thinking about. After all, Wu and Hu noted that there were quality issues that are distinct from yield issues; it’s too bad that they didn’t say what kind of quality problems there were with such teas.

Categories: Information
Tagged: ,

The vendor premium

January 6, 2012 · 20 Comments

This discussion happens once in a while with tea friends on and offline: what exactly is fair for a vendor to charge, and what, exactly, are they providing?

I guess first of all, we can account for the costs that a vendor has to pay to keep his or her business a going concern. This may involve a lot of costs, especially if there’s a physical store attached to the business. It might include labour, rent, electricity, water, local taxes and fees, certifications, etc etc. A store that exists only online is going to cost a lot less to run than a store that exists as a standalone teahouse in a small town, which will in turn be cheaper to run than say a shop with a nice locale and decor in an expensive city like Paris, London, or New York. The majority, I suspect, use the proceeds from online sales to subsidize their brick-and-mortar operation. Few, if any, go the other way around. Maintaining the internet store also costs money too, of course, as does the need to keep a merchant account with credit-card processing ability, website hosting (the cost of which, as I’ve discovered, is non-trivial), and other sundry outlays that are necessary to keeping up a store and running it as a business.

Then there are the costs that are necessarily associated with running a tea business. Storage, obviously, is a concern, and with that, the holding of physical inventory, which represents a time-value-of-money type of cost (holding, say, $10,000 worth of tea instead of treasury bonds costs real money, although you can argue about that point with regards to puerh). There are risks of spoilage, floods, fire, and whatever other natural disaster that may happen that can ruin the tea in question, so a certain, small amount of risk is involved, further increasing costs. Shipping the tea from wherever they’re sourced to the vendor’s own location obviously costs money too, and for tea there really aren’t many cheap, good ways to ship tea in bulk.

On top of that, some vendors may be spending a good amount of money traveling to get the tea to begin with. Some vendors seem to make multiple trips a year to faraway places in Asia, ranging from India, Malaysia, Taiwan, Japan, Korea, and China. These trips, if undertaken from North America or Europe, are not exactly cheap, and presumably, all these costs are rolled into the cost of running the business. Some vendors probably buy most of their teas from wholesalers in their respective continents, but then, if you’re an avid reader of this blog, chances are you don’t patronize these vendors too often.

What I’ve described so far, I think, are most of the normal day-to-day costs of running a tea business for vendors based in the Western hemisphere. The question here, I think, is what exactly is the value-added from these vendors?

The first thing that comes to mind is, of course, that they are making teas available that are otherwise out of reach of the average Western consumer. Flying to Taiwan or China to buy oolongs or puerh is not exactly what most people do on a regular basis, so absent that, buying it from a vendor who’s doing it for you is probably not a bad idea. That service, of course, is worth something, but then, there are a number of vendors these days that are based in Asia and who are increasingly branching out to sell to the West, since everyone recognizes that there’s a market there for premium quality teas. Also, more and more consumers in the West are taking advantage of services such as various Taobao agents and buying more or less direct from Asia. So, “making teas available” alone is, I think, no longer a compelling reason for a high premium when vendors who are based on location can provide the same services without the extra cost of travel and airfare.

The second value-added service that vendors can claim to be doing is, of course, that they are selecting out the chaff from the wheat. There’s definitely some truth in this, as there’s plenty of chaff to go around, and as anyone who’s tried to buy tea blind from Taobao would know. Sampling crap costs real money, so yes, that’s work that deserves credit. At the same time though, it is still work that can be done by someone on location. Also, I’m sure many vendors, including those traveling to Asia, are only buying from shops there, instead of going all the way to the farms in all cases. In some cases, such as aged teas, this is a necessity, since they are all held by vendors of some sort or another. In other cases it could easily be the result of convenience and cost, or of the Longjing rule at work. Either way, there are oftentimes multiple layers of vendors between a tea and the end consumer. All of these costs – both the regular running costs, as well as whatever transaction and other value-added mentioned so far, are probably reflected in the prices that the consumer ends up getting charged. None, I think, is particularly valuable above and beyond what some vendor based in Asia can do.

This is why I think what Western vendors must be able to do is to provide exclusive access to teas that are rare or otherwise unobtainable, even if you were on location. In many cases, however, I think that exclusivity is only an illusion, present because of the lack of comparison and alternatives, not because the teas provided are truly unique, great, or both. Not too many people sell real first flush longjing, for example, or a well roasted tieguanyin of top flight quality, or a well aged, 10 or 20 years old puerh cake. If they have it, and you don’t have market access in Asia directly, chances are you can’t find it elsewhere.

In almost all these cases, there is always a tea that is similar enough that can be had elsewhere. Exclusivity is therefore a product of a dearth of selection, rather than a real shortage of teas. Among the selection that is available, very often I find the teas to be very mediocre, especially if they are aged teas of one type or another. Among the aged oolongs people have sent me samples of which were acquired from Western vendors, not a single one has been better than mediocre, with some being downright problematic or fake. The same can be said of pre-2000 puerh, with cakes that are available tending to be the 3rd tier goods that are sold in the Asian market – the top flight stuff are never offered online to Western drinkers, so they never have anything good to compare it against. Instead, what are basically rejects from the Asian market are sold as well aged teas, which is really a bit of a shame. The only exception to this that I’m aware of is my friend Tim of the Mandarin’s Tearoom, who really has some interesting teas, but then, as it will be obvious to anyone who visits his site (so hopefully he doesn’t stop talking to me forever for saying this), there are prices to match.

This feeling of inadequacy in terms of selection and dearth of information on such rarer teas has been reinforced since I got back to Asia this summer. Aged cakes of puerh from the 90s are everywhere, as long as you want them. Some are not very outrageously priced at all, and even late 80s cakes can be had for a relatively reasonable sum, providing that they are not hyped and famous, thus extremely expensive. Aged oolongs are never terribly expensive, if you know where to look and what to look for, but good ones take work to find. As for new teas, the range is endless, and as long as you’re willing to pay the price (which is not cheap these days with prices rising by the day in China), topflight tea is easily to be had.

I’m not sure where that leaves the average consumer without language or physical access. I guess the first thing to remember is that tea is not nearly as rare as vendors generally make them out to be. While some are indeed quite unique, if you spend time in the tea markets often you can end up with something similar within half a day of shopping. Vendors, I think, can do better in providing good quality tea at reasonable prices, given their constraints anyway, but consumers also need to work a little harder. By that, I mean that consumers need to think about what they’re drinking, and seek out alternatives to their usual vendor. Of course, how far anyone is willing to go in that direction is really an individual choice, but I think one’s experiences drinking tea will be that much richer if such issues are contemplated actively and assumptions, statements, and claims questioned. Obviously tea is a drink to be enjoyed, but at the level of connoisseurship, I think part of the enjoyment comes from critical evaluation of the teas in question.

Pursuing my last few lines from the previous post, I think chasing particular teas based on outside factors is quite dangerous, and lead you down a path of high prices and oftentimes disappointments. I just heard a story in a teahouse recently of a certain someone who “only drinks Red Label” (the 1950s puerh that now sells for $30,000 a cake). Well, sure enough, that person bought a bunch of fake or, at best, very inferior quality ones. Just like all those people who went out and bought particular cakes of puerh because so-and-so said it’s the greatest thing ever, many are now sitting on teas that are not necessarily very good and have barely appreciated above and beyond what has generally happened to the market in the past few years. Others follow this or that fad, and end up paying the most for whatever tea is “hot” at the moment, such as how jinjunmei, a rather mediocre black tea, was all the rage in the last two years and one jin of the tea was selling for over ten thousand RMB. All of these are rather senseless, and are mistakes that I think should be avoided if one were serious about drinking tea.

Categories: Teas
Tagged: ,

The Longjing rule

December 8, 2011 · 9 Comments

The Longjing rule simply stated: Do not go to Hangzhou to buy Longjing – the best has already left town.

I think this is a basic rule not only for Longjing, but applies generally to all teas and teawares. The best of the bunch leave very quickly, and go to where the market is. When I have friends who go to Hangzhou and buy Longjing, they inevitably end up with some mediocre stuff priced like premium tea. The same can be said for Wuyi yancha, where shuixians are sold for dahongpao prices (with nice boxes, of course). Friends who visited Yunnan tea mountains in hopes of finding that awesome treasure usually come back with plantation teas that are very mediocre, without needing the plane ticket and all the hassle. In sum, don’t go to the producing region to buy what you’re looking for. Go to big city markets instead.

This is really simple economics – richer cities can afford luxury goods like top flight Longjing or spring old tree Laobanzhang (regardless of what you think of them). These teas are expensive, and not many people can afford them. The farmer has two choices – sell it to the middleman whom they deal with regularly and trust, and get a good price, or produce it and keep it and hope they can sell it to some tourist walking by for a better price. What would you do if you were the farmer?

Instead, what’s kept for the tourist trade (and this includes many occasional tea merchants who think they’re sourcing it from the real deal) is usually the B grade stuff. Tourists, and occasional tea merchants, go to these places looking for good tea. Among the ones they sample, what they’re buying may indeed be the best of the bunch, but what’s missing, of course, is the stuff that never made it to their mouth – stuff that was locked up months in advance by those with the necessary local connections.

So, in sum, follow the Longjing rule, and don’t go to the producing regions and buy tea. If you want greens, go to Shanghai. Kunming is probably not a bad place to start for puerh, although a lot of the best stuff get dispersed to other major cities too. For oolongs of various types, Fuzhou, Xiamen, Hong Kong, and Taipei are good places to shop, depending on the style and type you like. One of the best places I’ve found for Wuyi yancha was in Taipei, a guy who sold me some incredibly expensive but awesome tasting rougui. It’s not a coincidence.

Categories: Information
Tagged: ,

On Tea and Friendship (III)

December 7, 2011 · 6 Comments

*MarshalN: Last installment, see prior posts for what came before. This is the part where he talks about making tea. At the end he includes a few paragraphs from Ch’asu, but I will post those at some other opportune time. A reminder of the source of this:

Lin Yutang, The Importance of Living, 1937, New York: The John Day Company, pp. 221-31.

Photobucket

Usually a stove is set before a window, with good hard charcoal burning. A certain sense of importance invests the host, who fans the stove and watches the vapor coming out from the kettle. Methodically he arranges a small pot and four tiny cups, usually smaller than small coffee cups, in a tray. He sees that they are in order, moves the pewter-foil pot of tea leaves near the tray and keeps it in readiness, chatting along with his guests, but not so much that he forgets his duties. He turns round to look at the stove, and from the time the kettle begins to sing, he never leaves it, but continues to fan the fire harder than before. Perhaps he stops to take the lid off and look at the tiny bubbles, technically called “fish eyes” or “crab froth,” appearing on the bottom of the kettle, and puts the lid on again. This is the “first boil.” He listens carefully as the gentle singing increases in volume to that of a gurgle,” with small bubbles coming up the sides of the kettle, technically called the “second boil.” It is then that he watches most carefully the vapor emitted from the kettle spout, and just shortly before the “third boil” is reached, when the water is brought up to a full boil, “like billowing waves,” he takes the kettle from the fire and scalds the pot inside and out with the boiling water, immediately adds the proper quantity of leaves and makes the infusion. Tea of this kind, like the famous “Iron Goddess of Mercy,” drunk in Fukien, is made very thick. The small pot is barely enough to hold four demi-tasses and is filled one-third with leaves. As the quantity of leaves is large, the tea is immediately poured into the cups and immediately drunk. This finishes the pot, and the kettle, filled with fresh water, is put on the fire again, getting ready for the second pot. Strictly speaking, the second pot is regarded as the best; the first pot being compared to a girl of thirteen, the second compared to a girl of sweet sixteen, and the third regarded as a woman. Theoretically, the third infusion from the same leaves is disallowed by connoisseurs, but actually one does try to live on with the “woman.”

The above is a strict description of preparing a special kind of tea as I have seen it in my native province, an art generally unknown in North China. In China generally, tea pots used are much larger, and the ideal color of tea is a clear, pale, golden yellow, never dark red like English tea.

Of course, we are speaking of tea as drunk by connoisseurs and not as generally served among shopkeepers. No such nicety can be expected of general mankind or when tea is consumed by the gallon by all comers. That is why the author of Ch’asu, Hsü Ts’eshu, says, “When there is a big party, with visitors coming and coming, one can only exchange with them cups of wine, and among strangers who have just met or among common friends, one should serve only tea of the ordinary quality. Only when our intimate friends of the same temperament have arrived, and we are all happy, all brilliant in conversation and all able to lay aside the formalities, then may we ask the boy servant to build a fire and draw water, and decide the number of stoves and cups to be used in accordance with the company present.” It is of this state of things that the author of Ch’achich says, “We are sitting at night in a mountain lodge, and are boiling tea with water from a mountain spring. When the fire attacks the water, we begin to hear a sound similar to the singing of the wind among pine trees. We pour the tea into a cup, and the gentle glow of its light plays around the place. The pleasure of such a moment cannot be shared with vulgar people.”

In a true tea lover, the pleasure of handling all the paraphernalia is such that it is enjoyed for its own sake, as in the case of Ts’ai Hsiang, who in his old age was not able to drink, but kept on enjoying the preparation of tea as a daily habit. There was also another scholar, by the name of Chou Wenfu, who prepared and drank tea six times daily at definite hours from dawn to evening, and who loved his pot so much that he had it buried with him when he died.

The art and technique of tea enjoyment, then, consists of the following: first, tea, being most susceptible to contamination of flavors, must be handled throughout with the utmost cleanliness and kept apart from wine, incense, and other smelly substances and people handling such substances. Second, it must be kept in a cool, dry place, and during moist seasons, a reasonable quantity for use must be kept in special small pots, best made of pewter-foil, while the reserve in the big pots is not opened except when necessary, and if a collection gets moldy, it should be submitted to a gentle roasting over a slow fire, uncovered and constantly fanning, so as to prevent the leaves from turning yellow or becoming discolored. Third, half of the art of making tea lies in getting good water with a keen edge; mountain spring water comes first, river water second, and well water third; water from the tap, if coming from dams, being essentially mountain and satisfactory. Fourth, for the appreciation of rare cups, one must have quiet friends and not too many of them at one time. Fifth, the proper color of tea in general is a pale golden yellow, and all dark red tea must be taken with milk or lemon or peppermint, or anything to cover up its awful sharp taste. Sixth, the best tea has a “return flavor” (hueiwei), which is felt about half a minute after drinking and after its chemical elements have had time to act on the salivary glands. Seven, tea must be freshly made and drunk immediately, and if good tea is expected, it should not be allowed to stand in the pot for too long, when the infusion has gone too far. Eight, it must be made with water just brought up to a boil. Nine, all adulterants are taboo, although individual differences may be allowed for people who prefer a slight mixture of some foreign flavor (e.g., jasmine, or cassia). Eleven, the flavor expected of the best tea is the delicate flavor of “baby’s flesh.”

Categories: Information
Tagged: , ,

On Tea and Friendship (II)

December 5, 2011 · 2 Comments

Photobucket

Continued from the last post

In such a congenial atmosphere, we are then ready to gratify our senses, the senses of color and smell and sound. It is then that one should smoke and one should drink. We then transform our bodies into a sensory apparatus for perceiving the wonderful symphony of colors and sounds and smells and tastes provided by Nature and by culture. We feel like good violins about to be played on by master violinists. And thus “we burn incense on a moonlight night and play three stanzas of music from an ancient instrument, and immediately the myriad worries of our breast are banished and all our foolish ambitions or desires are forgotten. We will then inquire, what is the fragrance of this incense, what is the color of the smoke, what is that shadow that comes through the white papered windows, what is this sound that arises from below my fingertips, what is this enjoyment which makes us so quietly happy and so forgetful of everything else, and what is the condition of the infinite universe?”

Thus chastened in spirit, quiet in mind and surrounded by proper company, one if fit to enjoy tea. For tea is invented for quiet company as wine is invented for a noisy party. There is something in the nature of tea that leads us into a world of quiet contemplation of life. It would be as disastrous to drink tea with babies crying around, or with loud-voiced women or politics-talking men, as to pick tea on a rainy or a cloudy day. Picked at early dawn on a clear day, when the morning air on mountain top was clear and thin, and the fragrance of dews was still upon the leaves, tea is still associated with the fragrance and refinement of the magic dew in its enjoyment. With the Taoist insistence upon return to nature, and with its conception that the universe is kept alive by the interplay of the male and female forces, the dew actually stands for the “juice of heaven and earth” when the two principles are united at night, and the idea is current that the dew is a magic food, fine and clear and ethereal, and any man or beast who drinks enough of it stands a good chance of being immortal. De Quincey says quite correctly that tea “will always be the favorite beverage of the intellectual,” but the Chinese seem to go further and associated it with the highminded recluse.

Tea is then symbolic of earthly purity, requiring the most fastidious cleanliness in its preparation, from picking, frying and preserving to its final infusion and drinking, easily upset or spoiled by the slightest contamination of oily hands or oily cups. Consequently, its enjoyment is appropriate in an atmosphere where all ostentation or suggestion of luxury is banished from one’s eyes and one’s thoughts. After all, one enjoys sing-song girls with wine and not with tea, and when sing-song girls are fit to drink tea with, they are already in the class that Chinese poets and scholars favor. Su Tungp’o once compared tea to a sweet maiden, but a later critic, T’ien Yiheng, author of Chuch’üan Hsiaop’in (Essay On Boiling Spring Water) immediately qualified it by adding that tea could be compared, if it must be compared to women at all, only to the Fairy Maku, and that, “as for beauties with peach-colored faces and willow waists, they should be shut up in curtained beds, and not be allowed to contaminate the rocks and springs.” For the same author says, “One drinks tea to forget the world’s noise; it is not for those who eat rich food and dress in silk pyjamas.”

It must be remembered that, according to Ch’alu, “the essence of the enjoyment of tea lies in appreciation of its color, fragrance and flavor, and the principles of preparation are refinement, dryness and cleanliness.” An element of quiet is therefore necessary for the appreciation of these qualities, an appreciation that comes from a man who can “look at a hot world with a cool head.” Since the Sung Dynasty, connoisseurs have generally regarded a cup of pale tea as the best, and the delicate flavor of pale tea can easily pass unperceived by one occupied with busy thoughts, or when the neighborhood is noisy, or servants are quarreling, or when served by ugly maids. The company, too, must be small. For, “it is important in drinking tea that the guests be few. Many guests would make it noisy, and noisiness takes away from its cultured charm. To drink alone is called secluded; to drink between two is called comfortable; to drink with three or four is called charming; to drink with five or six is called common; and to drink with seven or eight is called [contemptuously] philanthropic.” As the author of Ch’asu said, “to pour tea around again and again from a big pot, and drink it up at a gulp, or to warm it up again after a while, or to ask for extremely strong taste would be like farmers or artisans who drink tea to fill their belly after hard work; it would then be impossible to speak of the distinction and appreciation of flavors.”

For this reason, and out of consideration for the utmost rightness and cleanliness in preparation, Chinese writers on tea have always insisted on personal attention in boiling tea, or since that is necessarily inconvenient, that two servants be specially trained to do the job. Tea is usually boiled on a separate small stove in the room or directly outside, away from the kitchen. The servant boys must be trained to make tea in the presence of their master and to observe a routine of cleanliness, washing the cups every morning (never wiping them with a towel), washing their hands often and keeping their fingernails clean. “When there are three guests, one stove will be enough, but when there are fix or six persons, two separate stoves and kettles will be required, one boy attending to each stove, for if one is required to attend to both, there may be delays or mix-ups.” True connoisseurs, however, regard the personal preparation of tea as a special pleasure. Without developing into a rigid system as in Japan, the preparation and drinking of tea is always a performance of loving pleasure, importance and distinction. In fact, the preparation is half the fun of the drinking, as cracking melon-seeks between one’s teeth is half the pleasure of eating them.

Categories: Information
Tagged: , ,

On Tea and Friendship (I)

November 30, 2011 · 6 Comments

I’ve been reading books on tea again in a new project that I’m working on that will, one day, end up as a book on the history of tea practices in East Asia.  One of the things that I’ve come across recently is Lin Yutang‘s writing on tea in his book The Importance of Living. He’s one of my favourite writers, known for his witty prose and incisive comments. I thought it’s worth transcribing them here, since this book is not easily found in libraries these days, I think, and seems to be still under copyright (although there’s a free copy floating around on some website). Do keep in mind that this was originally written in English. Since it’s a bit long, I’ll split them into three posts. I’ve preserved all his romanization of Chinese names and other idiosyncrasies.

Photobucket
Tang Yin 唐寅 (1470-1524), Shimingtu 事茗圖, ink on paper (The Palace Museum, Beijing, China).

IV. On Tea and Friendship

I do not think that, considered from the point of view of human culture and happiness, there have been more significant inventions in the history of mankind, more vitally important and more directly contributing to our enjoyment of leisure, friendship, sociability and conversation, than the inventions of smoking, drinking and tea. All three have several characteristics in common: first of all, that they contribute toward our sociability; secondly, that they do not fill our stomach as food does, and therefore can be enjoyed between meals; and thirdly, that they are all to be enjoyed through the nostrils by acting on our sense of smell. So great are their influences upon culture that we have smoking cars besides dining cars, and we have wine restaurants or taverns and tea houses. In China and England at least, drinking tea has become a social institution.

The proper enjoyment of tobacco, drink and tea can only be developed in an atmosphere of leisure, friendship and sociability. For it is only with men gifted with the sense of comradeship, extremely select in the matter of forming friends and endowed with a natural love of the leisurely life, that the full enjoyment of tobacco and drink and tea becomes possible. Take away the element of sociability, and these things have no meaning. The enjoyment of these things, like the enjoyment of the moon, the snow and the flowers, must take place in proper company, for this I regard as the thing that the Chinese artists of life most frequently insist upon: that certain kinds of flowers must be enjoyed with certain types of persons, certain kinds of scenery must be associated with certain kinds of ladies, that the sound of raindrops must be enjoyed, if it is to be enjoyed fully, when lying on a bamboo bed in a temple deep in the mountains on a summer day; that, in short, the mood is the thing, that there is a proper mood for everything, and that wrong company may spoil the mood entirely. Hence the beginning of any artist of life is that he or anyone who wishes to learn to enjoy life must, as the absolutely necessary condition, find friends of the same type of temperament, and take as much trouble to gain and keep their friendship as wives take to keep their husbands, or as a good chess player takes a journey of a thousand miles to meet a fellow chess player.

The atmosphere, therefore, is the thing. One must begin with the proper conception of the scholar’s studio and the general environment in which life is going to be enjoyed. First of all, there are the friends with whom we are going to share this enjoyment. Different types of friends must be selected for different types of enjoyment. It would be as great a mistake to go horseback riding with a studious and pensive friend, as it would be to go to a concert with a person who doesn’t understand music. Hence as a Chinese writer expresses it:

For enjoying flowers, one must secure big-hearted friends. For going to sing-song houses to have a look at sing-song girls, one must secure temperate friends. For going up a high mountain, one must secure romantic friends. For boating, one must secure friends with an expansive nature. For facing the moon, one must secure friends with a cool philosophy. For anticipating snow, one must secure beautiful friends. For a wine party, one must secure friends with flavor and charm.

Having selected and formed friends for the proper enjoyment of different occasions, one then looks for the proper surroundings. It is not so important that one’s house be richly decorated as that it should be situated in beautiful country, with the possibility of walking about on the rice fields, or lying down under shady trees on a river bank. The requirements for the house itself are simple enough. One can “have a house with several rooms, grain fields of several mow, a pool made from a basin and windows made from broken jars, with the walls coming up to the shoulders and a room the size of a rice bushel, and in the leisure time after enjoying the warmth of cotton beddings and a meal of vegetable soup, one can become so great that his spirit expands and fills the entire universe. For such a quiet studio, one should have wut’ung trees in front and some green bamboos behind. One the south of the house, the eaves will stretch boldly forward, while on the north side, there will be small windows, which can be closed in spring and winter to shelter one from rain and wind, and opened in summer and autumn for ventilation. The beauty of the wut’ung tree is that all its leaves fall off in spring and winter, thus admitting us to the full enjoyment of the sun’s warmth, while in summer and autumn its shade protects us from the scorching heat.” Or as another writer expressed it, one should “build a house of several beams, grow a hedge of chin trees and cover a pavilion with hay-thatch. Three mow of land will be devoted to planting bamboos and flowers and fruit trees, while two mow will be devoted to planting vegetables. The four walls of a room are bare and the room is empty, with the exception of two or three rough beds placed in the pavilion. A peasant boy will be kept to water the vegetables and clear the weeds. So then one may arm one’s self with books and a sword against solitude, and provide a ch’in (a stringed instrument) and chess to anticipate the coming of good friends.”*

An atmosphere of familiarity will then invest the place. “In my studio, all formalities will be abolished, and only the most intimate friends will be admitted. They will be treated with rich or poor fare such as I eat, and we will chat and laugh and forget our own existence. We will not discuss the right and wrong of other people and will be totally indifferent to worldly glory and wealth. In our leisure we will discuss the ancients and the moderns, and in our quiet, we will play with the mountains and rivers. then we will have thin, clear tea and good wine to fit into the atmosphere of delightful seclusion. That is my conception of the pleasure of friendship.”

*By chess he likely means weiqi.

Lin Yutang, The Importance of Living, 1937, New York: The John Day Company, pp. 221-31. (to be continued)

Categories: Information
Tagged: ,

Hong Kong tea culture

October 12, 2011 · 6 Comments

Hong Kong’s tea culture is quite complicated, and one can write a whole book about it. I think at the very core, there are three levels of tea drinking going on here. There is the everyday drinking that happens just because you need something to drink. There’s the grandpa style brewed teas that people consume on a daily basis, either at work, at home, or on the road. Then there’s the aficionados who drink tea as a hobby, who spend time thinking about it, and who probably spend an inordinate amount of money doing it.

The everyday drinking happens literally everywhere. No matter where you go, you encounter tea in the city. When you sit down at a restaurant, unless it’s a place that specialized in some sort of non-Chinese food, you are generally served a cup of tea. That can be a cup of tea brewed in a pot, as in dim sum places, or it can be a cup of tea that’s really super-diluted cooked pu that’s nothing more than slightly flavoured water. The quality of these teas, generally speaking, are quite low. At dim sum places, for example, it is a good rule to not order puerh, as they are generally cooked and nasty, with lurid stories of rats running over teacakes told by scaremongers. I usually opt for shuixian, which, these days, can be anything really from a tieguanyin (more likely benshan) to a Wuyi shuixian, and with roasting that is anything from nuclear green to dark brown. Although older, wiser tea friends tell me to go for shoumei, as it’s usually the safest choice, I just can’t stand that stuff.

PhotobucketTypical scene after a meal, this one in Cambridge MA

In addition to the everyday tea that automatically gets served to you, there are teas out there that you order, but which you encounter effortlessly and which are served to you more or less automatically. For example, if you visit a fast food restaurant specializing in local fare, your dish is almost inevitably accompanied by a drink. The options, usually, are: lemon tea, lemon water, milk tea, or coffee. I often opt for milk tea, for lack of a real choice, and in a strange local custom, cold drinks always cost more than hot ones (ostensibly for the ice) so by going with milk tea over, say, iced lemon tea, you’re saving a few bucks as well. What you get, of course, is your standard fare Hong Kong milk tea, made super strong and then added with a generous dose of evaporated milk. You can’t get that anywhere else. There are also things like bubble teas, but those have really faded from the scene in recent years, and are far less common than they used to be.

One issue with this type of tea drinking is that it is everywhere, and that you are almost stuck with it. I don’t like it, actually, because it raises my caffeine intake for no good reason. I tend to view my caffeine intake daily as a set thing, and as I spend it on things like milk tea, I have less to spend on better teas that I prefer to drink. Alas, that’s part of the cost of living here.

The other kind of tea drinking that goes on here is of course the grandpa style drinking that happens everywhere. My colleagues at work, for example, drink loads everyday, mostly greens and sometimes including some mysterious looking things that are probably herbal teas of some sort. In fact, as anyone who’s ever traveled in China will tell you, most of the time, people who drink grandpa style are doing it to green tea, which of course flies in the face of whatever your tea vendor tells you about proper temperature at which to brew tea – when they first brew the green, it is almost always with boiling hot water violently knocking the leaves around as one pours from our office water boiler (yes, it’s an industrial looking thing you might imagine in a staff canteen rather than individualized kettles). The tea that comes out, if you know how to manage it, can be quite ok, or quite nasty, if your tea is bad, but this, I think, is tea drinking for the vast majority of people in Hong Kong.

Then there’s that small group of folks who are quite serious and sometimes obsessive about tea drinking. You can find those, at least for Hong Kong, at a relatively new tea forum that some established a little while ago. They hold frequent tea drinking sessions, although I haven’t really gone for reasons of work. Many of these individuals know far more and have tried far more aged puerh than any Western vendor ever has, or ever will. If you mention, say, the Snow Mark, they’ll tell you they’ve had dozens of different ones and some are better (and be able to tell you which ones) and some are worse, and right away, for example, when I brought them the Yuanyexiang that I’ve been storing for the past five years, they tell me there’s something different about it, because, quite possibly, it’s been stored overseas. In other words, they’re a living repository of tea knowledge, and for the most part, they’re consumers like you and me, not producers or retailers who have a vested interest in what they’re talking about. They congregate around shops of various types that will entertain them, but Hong Kong being what it is, oftentimes it has to be done in other venues, whether it be sympathetic restaurants or sometimes, when space permits, people’s homes.

So all this, in some ways, forms the rather complex tea drinking culture here. For a tea lover, I think it’s not a bad place to be. It’s close to Taiwan and the Mainland, and if you’re so inclined, even Japan or India is not too far away. I guess I should count myself lucky in that regard to be able to live here.

Categories: Information
Tagged: ,